For the arepas: 7 1/2 cups lukewarm water 2
tablespoons salt Pinch of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil for pan frying
Not exact matches
for the tomato sauce (makes about 2 cups) 1/2
tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar
pinch red pepper flakes sea
salt and freshly ground black pepper
Cheese Base 1 cup nuts — cashews, almonds, or macadamia 2
tablespoons olive oil 3
tablespoon freshly squeezed lemon juice 3 - 4
tablespoon non-dairy acidophilus 1 teaspoon raw honey 1 garlic clove
pinch of
salt
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2
tablespoons light agave syrup 1/2 cup water 2
tablespoons vanilla extract 2
tablespoons raw honey zest of 2 lemons 2
tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast
pinch of
salt 8
tablespoons Bio-k acidophilus 1 cup coconut oil 2
tablespoons sunflower lecithin (optional)-- really good for you
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds
pinch of
salt 1 cup boiling purified water 2
tablespoons olive oil
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2
tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract
pinch of sea
salt — optional
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea
salt — to taste 2
tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2
tablespoons olive oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced
pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil
pinch of sea
salt 4
tablespoons poppy seeds, plus more for sprinkling
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2
tablespoons unsweetened cocoa powder 2
tablespoons coconut oil — melted 1
tablespoon chia seeds 1 teaspoon vanilla extract
pinch of
salt 1.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5
tablespoons light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2
tablespoon freshly squeezed lemon juice
pinch of sea
salt 3 - 5
tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
Pastry and Assembly: 2 cups flour
Pinch of
salt 1/2 teaspoon baking powder 1
tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - frying
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2
tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon
Pinch of
salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown sugar
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2
tablespoons unsalted butter
pinch of
salt (or use
salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4
tablespoons crushed up peppermint candies, optional, really not the most necessary thing
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)
For the vinaigrette: 1/4 cup grapeseed oil Juice of 2 lemons 1
tablespoon Dijon mustard 1/4 teaspoon cayenne pepper, or to taste
Pinch of dried oregano
Salt and pepper to taste
Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of
pinches of
salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2
tablespoons of the flour, and again, toss to coat.
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1
tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1
pinch salt oil, for pan frying
Dressing: Juice and zest of one organic orange (about 1/4 to 1/3 cup juice) 3
tablespoons argan oil 2 teaspoons cinnamon 1 teaspoon cumin 3
tablespoons chopped fresh mint
pinch of sea
salt
Beat whites with a
pinch of
salt in a bowl using an electric mixer at medium - high speed until they hold soft peaks, then add remaining 6
tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2 teaspoon
salt Big
pinch dried thyme Lots of fresh black pepper 1
tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra for garnish
Add 2
tablespoons olive oil, 2
tablespoons parmesan cheese and a
pinch of
salt and pepper.
For the icing though I used my favorite: 1 cup of powdered sugar, 2 - 3
tablespoons heavy cream, 1/4 teaspoon vanilla, and a
pinch of
salt.
150 g firm tofu, cut into 1 - cm [1 / 2 - inch] thick slices
Pinch sweet paprika 1
tablespoon coconut oil
Salt and pepper to taste
For the tart dough: 1 1/2 cups flour 2
tablespoons sugar
pinch salt 1/2 cup unsalted butter, cold and cut into pieces 1 large egg
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6
tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda
pinch of
salt
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted
salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1
tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda
Pinch of
salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg
Pinch of ground cloves 1 1/2 cups (190 grams) flour
2
tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea
salt and freshly ground black pepper to taste
Pinch of cayenne pepper (optional)
for the white sauce: 3
tablespoons unsalted butter 3
tablespoons all - purpose flour 3/4 cup whole milk
pinch of nutmeg
salt and pepper to taste
6
tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal 2
tablespoons cornstarch
pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
ingredients: for the crust: 2 sleeves (18 whole) graham crackers 1/2 cup flour 10
tablespoons butter 1
tablespoon sugar 1
tablespoon brown sugar 1 egg yolk scant teaspoon kosher
salt pinch cinnamon
for the icing: 1 cup confectioners» sugar, sifted 4
tablespoons butter, at room temperature 1/4 cup strawberry jam (I used reduced sugar)
pinch of
salt sprinkles, for topping
Streusel: 1/2 cup all - purpose flour 1/4 cup light or dark brown sugar 1/2 teaspoon ground cinnamon
pinch of Kosher or sea
salt 4
tablespoons unsalted butter, very cold
4 to 6 big handfuls of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2 teaspoons fine - grain sea
salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1
tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big
pinches of
salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
* 1
tablespoon olive oil * 1
tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon *
pinch or two of red pepper flakes * course sea
salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
• 1 can chick peas (no
salt added) • 1/2 cup Yellowbird Serrano Sauce • 1/4 cup tahini •
pinch of
salt • juice from one small lemon • 2
tablespoons olive oil + extra for garnish • chopped cilantro for garnish • chopped green serrano for garnish
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).
Batter: 100 g (3/4 cup plus 1 1/2
tablespoons) flour 80 g sugar (1/4 cup plus 1/8 cup plus 1 teaspoon) 1 1/4 teaspoons baking powder 1
pinch salt 100 ml (1/4 cup plus 1/8 cup plus 2 teaspoons) soy milk 60 ml (1/4 cup) vegetable oil
soft tofu 1/2 cup pine nuts 3
Tablespoons lemon juice 1 teaspoon arrowroot powder 1 clove garlic
pinch nutmeg 1 1/4 teaspoon
salt or to taste white pepper to taste
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2
tablespoons sugar 3/4 teaspoon kosher
salt 16
tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch
pinch of
salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3
tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and
salt in a large bowl.
for the milk chocolate ganache: 5 ounces milk chocolate, chopped 4 ounces bittersweet chocolate, chopped
pinch of kosher
salt 1
tablespoon corn syrup, optional 1 cup heavy cream
Put the onion quarters and shallot halves in a roasting pan with two
tablespoons of olive oil, a good
pinch of
salt and a couple of grinds of black pepper and toss together gently.
Add the onions, 1
tablespoon water and a
pinch of
salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon.
1 medium - size spaghetti squash, cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1
tablespoon Cabot
Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon
salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
In a blender place avocado, pine nuts, parsley, garlic, lemon juice, vinegars, Dijon mustard, maple syrup or agave, a
pinch of
salt and pepper and 2
tablespoons olive oil.
3 cups soaked cashews (soaked for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A
pinch or two of
salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
Drizzle with 1
tablespoon olive and a
pinch of
salt + pepper.
Melt 2
tablespoons butter in a saucepan with 1/3 cup honey and brown sugar, and a
pinch of
salt.
1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3
tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1
tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries
Pinch of
salt 1 egg yolk Sanding or crystal sugar, for garnish
Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2
tablespoons sugar
pinch of
salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running
pinched fingers along the main woody stem.
1
tablespoon olive oil or melted butter 4 eggs 3 - 4 ounces shredded mozzarella cheese 1/4 cup roasted red pepper, chopped 1/4 cup sundried tomatoes 1/3 cup steamed kale or spinach, chopped a couple
pinches of dried thyme 2 strips bacon, crumbled
salt and pepper, to taste