Ingredients 4 small zucchini, cleaned and sliced the juice of 1 lemon 2
tablespoons rice vinegar extra virgin olive oil, to taste whole sea salt, just enough to taste fresh thyme leaves (cleaned), to taste pink peppercorns Makes 2 - 4 servings.
Not exact matches
Ingredients200 g GMO - free, plain tofu 1 large handful fresh parsley 1
tablespoon apple
vinegar 1
tablespoon capers 2 garlic cloves 1 teaspoon
rice malt syrup 1 pinch whole sea salt roughly 120 ml
extra virgin olive oil Makes 2 servings (16 - 20 cubes).
1 Golden Beet 1 Red Beet 1 small sweet potato (it adds contrast and creamy texture) 1/4 cup seasoned
rice vinegar 2
tablespoons of Extra Virgin Olive Oil 1 - 2 Tablespoons of fresh thyme, tarrago
tablespoons of
Extra Virgin Olive Oil 1 - 2
Tablespoons of fresh thyme, tarrago
Tablespoons of fresh thyme, tarragon and mint.
2 - 3 sprigs of fresh Basil 3
tablespoons Extra Virgin Olive Oil 2 large garlic cloves thinly sliced 3
tablespoons Seasoned
Rice Vinegar.
Ingredients 2 beets, cleaned and cut into pieces the juice of 2 oranges a few pinches of whole sea salt julienned orange zest, to taste (choose organic oranges) fresh thyme leaves, to taste (keep some for garnish) 1 - 2
tablespoons rice malt syrup
extra virgin olive oil balsamic
vinegar, to taste freshly ground black pepper, to -LSB-...]
Marinated tofu 1 pound
extra firm tofu, cubed 1
tablespoon cilantro, chopped 3 1/2
tablespoons low - sodium soy sauce 3
tablespoons rice - wine
vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2
tablespoon maple or agave syrup 1
tablespoon molasses 1
tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or
rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5
tablespoons extra virgin olive oil 2
tablespoons tamari juice of half a lemon 1
tablespoon rice vinegar a pinch of whole sea salt a pinch of chili powder fresh basil, cleaned and chopped, to taste
24 ounces tomato juice 4 cups chopped tomatoes 1 cucumber, peeled and diced 1 green pepper, diced 1/2 yellow onion, diced 2 cloves of garlic, finely minced 1/4 cup cilantro, plus
extra for garnish 1
tablespoon balsamic
vinegar 1 teaspoon
rice vinegar 1 teaspoon sweetener of choice Hot sauce to taste (optional)
Ingredients 200 g cooked lentils 200 g pomegranate kernels whole sea salt, just enough to taste
extra virgin olive oil, to taste the juice of half a lemon 2
tablespoons apple
vinegar 1
tablespoon rice malt syrup 1 teaspoon cumin powder 1 teaspoon coriander powder a large handful of fresh parsley, cleaned and chopped Makes -LSB-...]
Ingredients For the marinated tempeh 400 g tempeh, cut into cubes 2
tablespoons shoyu 2
tablespoons rice vinegar 1
tablespoon ginger juice (from 2 - 3 cm fresh ginger root, peeled, grated and squeezed) 1 garlic clove (sprout removed), cut in quarters filtered water To cook the tempeh 4
tablespoons extra virgin olive oil 1
tablespoon shoyu -LSB-...]
Wild
Rice Salad with Broccoli Recipe 2 cups cooked wild rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pe
Rice Salad with Broccoli Recipe 2 cups cooked wild
rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2 tablespoons extra virgin olive oil 2 tablespoons orange juice 1 tablespoon sherry vinegar 1 tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pe
rice 2 cups broccoli florets, blanched and cooled 2 cups sugar snap peas, blanched and cooled 1/2 cup coarsely shredded carrot 2
tablespoons extra virgin olive oil 2
tablespoons orange juice 1
tablespoon sherry
vinegar 1
tablespoon tamari or soy sauce 1 teaspoon pure maple syrup 1/4 cup dried sweet cherries, halved 1/2 cup coarsely chopped toasted pecans Fine sea salt and freshly ground black pepper
1 - 8 ounce package brown
rice noodles 1 - 14 ounce package
extra firm tofu 1/2 cup soy sauce 1
tablespoon toasted sesame oil 1
tablespoon peanut butter 2
tablespoons rice wine
vinegar 1
tablespoon minced fresh ginger 1
tablespoon vegetable oil 3 scallions, white & green separated plus more for serving 1 garlic clove, minced 1 - 16 ounce package frozen stir - fry vegetables 1/4 cup chopped roasted salted peanuts
Filling: 5
tablespoons extra virgin olive oil, divided 1 cup finely diced onion 1/4 teaspoon hot red pepper flakes, or more to taste 1 red bell pepper, diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2
tablespoons dry white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2
tablespoons fresh lemon juice 1
tablespoon rice vinegar or cider
vinegar Paprika, for dusting
250 puy or beluga lentils 1
tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1
tablespoon tahini 1
tablespoons honey or agave syrup juice of 1 lime 3
tablespoons soy sauce 2
tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of
extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4
tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown
rice or other whole grain lime wedges
Filling 8 - 10 onions 1
tablespoon olive oil 1
tablespoon vegan butter sprig of fresh thyme 17 ounces
extra firm tofu pinch of nutmeg 2
tablespoons miso ± 3/4 cup vegan milk 1 clove garlic, minced 2 teaspoons
rice vinegar yeast flakes (optional) salt and pepper
package organic
extra firm tofu * 1
tablespoon wheat - free soy sauce or tamari * 1
tablespoon rice vinegar * 1 teaspoon hot sesame oil * 1 - 2
tablespoon organic coconut oil
One 14 oz block
extra firm tofu 1/2 cup thinly sliced red onion 1/2 cup sliced green onions 3 cloves garlic, minced 1
Tablespoon fresh grated ginger 1/2 — 2/3 cup wheat free tamari or soy sauce 1 pear, cored and shredded 1/4 cup toasted sesame oil 1/4 cup organic sugar 1/4 cup mirin 2
Tablespoons rice vinegar 1 teaspoon black pepper 1 teaspoon Korean red chili flakes (gochugaru)(more to taste) High heat oil, for grilling
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2
tablespoons canola oil 4 teaspoons
rice vinegar 4 teaspoons soy sauce 1
tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1
tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4 cup red wine (such as merlot) 2
tablespoons soy sauce 1
tablespoon honey 1/2 cup finely chopped fresh cilantro, plus a few sprigs for serving 1.
3
tablespoons extra virgin olive oil 1
tablespoon apple cider
vinegar (or balsamic, apple cider,
rice, sherry, or other wine
vinegar) 3 drops of Lemon essential oil Salt and Pepper to taste
Bowls 6 cups finely chopped kale 2 teaspoons
extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6
tablespoons roasted, unsalted sunflower seeds 6
tablespoons raw cashews 1 1/2
tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons
rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4
tablespoons water
baked tofu: 1 16 - oz block
extra firm tofu 3
tablespoons honey 5
tablespoons soy sauce 1 garlic clove, grated 1 teaspoon fresh ginger, grated 2
tablespoons rice vinegar salad: 1 pound fresh Asian noodles (I used -LSB-...]
cooked small shrimp (often called salad shrimp) 1 rib celery, diced 2
tablespoons diced English cucumber 2
tablespoons diced red onion 1
tablespoon extra virgin olive oil 1
tablespoon rice vinegar 1 1/2 teaspoons white granulated sugar 1/4 teaspoon fine ground sea salt
3
tablespoons extra virgin olive oil 5 cups shredded Brussels sprouts 2 cups cooked wheat berries 1
tablespoon dark sesame oil 1
tablespoon tahini 1 teaspoon honey 1 teaspoon
rice vinegar 1/2 teaspoon fine ground sea salt 1/4 teaspoon ground black pepper