Spray or lightly oil a glass casserole dish and spread about
a tablespoon of sauce on the bottom of the dish.
Add slices of eggplant to cover, spoon about
a tablespoon of sauce on each slice, rip off some fresh mozzarella and add pieces to each slice then sprinkle with romano cheese and torn basil.
Remove the pans from the oven and spoon a heaping
tablespoon of sauce on each, followed by a slice of mozzarella.
Drizzle 1
tablespoon of sauce on top, and garnish with chopped peanuts.
Drizzle 2
tablespoons of the sauce on top.
Not exact matches
1
tablespoon unsalted butter 1
tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere
on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot
sauce of your choice (for serving)
When you are ready to serve, drizzle a
tablespoon of caramel
sauce on top (such as my homemade one.)
Remove the top slice
of bread and spread 2
tablespoons of Jezebel
sauce on each sandwich.
To make the tartar
sauce, finely mince 1 clove
of garlic and add it to a mortar, then add 1
tablespoon of capers and using a pestle mash down
on the garlic and capers until you form a paste, next add 1/2 cup
of Greek yogurt, 1/2
tablespoon of dijon mustard, 1/2 teaspoon
of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
Start by melting 3
tablespoons of coconut oil
on medium heat in a
sauce pan.
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block
of extra firm tofu for at least 30 minutes to remove excess water (lay tofu
on a cutting board, top with lots
of paper towels, and then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2
tablespoons of coconut aminos (or soy
sauce or tamari) along with 1
tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2
tablespoons cornstarch and toss to coat; (5) spread tofu cubes out
on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden
on the outside, tossing halfway through cooking time.
1 cup
of soaked cashews (take one cup
of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2
tablespoons of Sriracha
sauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of
sauce 2
tablespoons of Chipotle Hot
Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of
Sauce 1 cup
of water 1/4 cup
of nutritional yeast 1/2
of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons
of smoked paprika (depending
on your taste) 1/2 -1 teaspoon
of salt
For the fruit
sauce I pour 2 cups
of raspberries, 1/2 teaspoon
of lemon juice and 3
tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash
of Himalayan salt in a medium saucepan and heat covered
on medium - low for about 2 minutes.
Used panko instead
of almond meal since that's what I had
on hand, and added a couple
of tablespoons of smokey bbq
sauce to the glaze, but otherwise followed your instructions.
Spread 1 - 2
tablespoons of the tomato
sauce on the bottom
of each ramekin.
For the dipping
sauce: 2
tablespoons soy
sauce 2
tablespoons water 2 teaspoons rice vinegar 2 teaspoons lemon juice 2 teaspoosn honey 2 generous pinches
of korean chili powder to sprinkle
on the baby eggplants when serving.
Spread
on each flatbread 1 heaping
tablespoon of pizza
sauce.
Top with half
of the Monterey jack cheese, cheddar cheese, chicken and drizzle 4 to 5
tablespoons of buffalo
sauce on top.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half
of the peanut oil to form a thick paste / Add other spices, half
of the water (1/2 C) to this mix, stir together and set aside / In a
sauce pan, heat the other
tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid
on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the
sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon
sauce over winter and spring veggies, sprinkle with chives.
Spread the buns
on each side with a
tablespoon or two
of yogurt
sauce, then top with the burger patties, sliced avocado, tomato, onion, and sprouts.
Drizzle 2
tablespoons of barbecue
sauce on each slice.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending
on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2
tablespoon mayo - 1/2
tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard
sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2
tablespoons of honey - 1
tablespoon of apple cider vinegar - salt to taste
10 cloves garlic 1/4 cup vegetable oil 2
tablespoons soy
sauce (Kikkoman preferred) Trim the heads
of the prawns by removing the feelers but leave the heads
on.
Tofu ricotta (see recipe below) Cheese
sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara
sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle
on top Tofu ricotta 18 ounces firm tofu 3
tablespoons nutritional yeast 1
tablespoon dried basil 1
tablespoon oregano 1
tablespoon garlic powder Salt and pepper to taste Cheese
sauce 1 cup
of water 1/4 cup roasted red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3
tablespoons tahini 3
tablespoons whole wheat flour 2
tablespoons corn starch (or arrowroot) Salt to taste Garlic powder to taste
Place one tortilla in the
sauce and flip it so it's lightly coated
on both sides, then place a couple
of tablespoons of chicken and a couple
of teaspoons
of chopped onion
on the tortilla.
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2
tablespoons honey 2 teaspoons hot
sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin -
on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1
tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
I made this
sauce as directed It was good but I could still get that Cocoa taste I mulled
on it for a bit took it out if the fridge put it in a
sauce pan and added the following 1
tablespoon unsalted butter 1
tablespoon light corn syrup and the other 2 ounces
of a 4 ounce giradelle bittersweet bar
of chocolate I let it melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you
And make a hole
on top and add in 2
tablespoons of warm chocolate
sauce.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3
Tablespoons of butter, melted + more for pan 2
Tablespoons of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3
Tablespoon of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2
Tablespoons of butter 1/2 Cup
of brown sugar 1 Teaspoon
of cinnamon In a small
sauce pot heat stick
of butter
on medium heat until melted and browned.
Ingredients: For the meatballs: 1 pound ground chicken breast 1 3/4 cups grated zucchini (roughly 1 7 - to 8 - inch zucchini grated
on the large holes
of a box grater) 2 garlic cloves, grated or finely minced 1 chipotle pepper canned in adobo 2 teaspoons adobo
sauce from the chipotle can 1/2 teaspoon ground cumin 1 teaspoon kosher salt 2
tablespoons white chia seeds (I like white chia seeds for aesthetic purposes, but black will also work!)
Spoon 3 - 4
tablespoons more
of puttanesca
sauce on top
of bean mixture.
Two whole
tablespoons of Tabasco
sauce go in and
of course more
on the table to sprinkle over and get it extra spicy.
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy
Sauce 3
Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2
Tablespoons Brown Sugar 2
Tablespoons Cornstarch 1
Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces
On The Diagonal 3
Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
Mash one avocado and divide evenly between tops and bottoms
of rolls; drizzle sriracha
sauce over mashed avocado; place one cutlet
on bottom
of each roll and top with 2
tablespoons corn salsa mixture.
1 to 2
tablespoons sesame oil + more if needed based
on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3
tablespoons soy
sauce 2
tablespoons hoisin
sauce 2
tablespoons Chinese oyster
sauce Green onions, diced for garnish
Lay a wrap
on the counter, then spread with a
tablespoon or two
of the
sauce, and top with one quarter
of the chicken, celery, tomatoes, and baby spinach.
For a thicker
sauce: Move the leftover
sauce from the slow cooker into a pot
on the stove and add 1
tablespoon of cornstarch (mixed into 2
tablespoons of cold water before adding to the hot mixture) to the
sauce to thicken it.
Drizzle 1
tablespoon cocktail
sauce on top
of tower.
Lay the chicken flat
on chopping board, and place about 1 - 2
tablespoons of tomatoes followed by 1 - 2
tablespoons of the cheddar cheese and Tabasco ® original
sauce.
The best part is that since each pizza only uses 1 — 2
tablespoons of sauce, you can freeze the remaining
sauce in an ice cube tray so you always have
sauce on - hand for future grain - free cauliflower pizzas!
Add 1
tablespoon of tomato
sauce, a vegan cheese slice (cut in halves) and 7 slices
of vegan chorizo
on each pizza boat.
From homemade bread,
sauces, jams, and puddings to refreshing drinks, smoothies, and cocktails, you can readily add a
tablespoon of baobab powder or two, depending
on how much the recipe calls for.
Begin by making the marinara
sauce first, finely mince 2 cloves
of garlic, then heat a small
sauce pan with a medium heat and add 2
tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds, then add 1 cup
of tomato puree, 1/2 teaspoon
on dried parsley, 1/2 teaspoon
of dried oregano, 1/4 teaspoon
of white sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat
* 2
Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending
on your heat tolerance / preference), thinly sliced * 3
Tablespoons fish
sauce * 2
Tablespoons palm sugar or brown sugar * 1
Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your choice * 6 - 8 green onions, sliced
on the diagonal into approx 1 / 2 - inch lengths
Place 1 patty
on bottom half
of each roll; top each serving with 1/4 cup sprouts, about 1
tablespoon sauce, and top half
of roll.
2 cans chickpeas, well drained 1/4 cup Jamaican jerk
sauce 1
tablespoon ground flax seed whisked with 1
tablespoon water and 1
tablespoon fresh lime juice 2 medium cooked beets, grated
on the large holes
of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated
on the large holes
of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2
tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount
of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
1 cup uncooked quinoa, rinsed 2 cups water 1
tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced 1 red pepper, seeds removed, diced 1 orange pepper, seeds removed, diced 1 cup corn frozen kernels Juice
of 1 small lime 1 teaspoon ground cumin 1
tablespoon chili powder 1/3 cup chopped cilantro Salt and pepper, to taste 2 (15 oz) cans black beans, drained and rinsed or three to four cups cooked
on your own 2 cups red enchilada
sauce 2 cups shredded Mexican cheese
1/2 cup
of non fat plain Chobani 1/2 teaspoon
of ground cumin 2 - 3
tablespoons of Sriracha
sauce (depending
on your taste)
Nutrition facts are based
on using grapeseed oil, red pepper flakes, and three
tablespoons of soy
sauce.
On a rectangle plate, dollop approximately 2
tablespoons of the Kikkoman Wasabi
Sauce at one end and pull the sauce with the spoon to make a tear drop s
Sauce at one end and pull the
sauce with the spoon to make a tear drop s
sauce with the spoon to make a tear drop shape.