Not exact matches
2 medium leeks 1
tablespoon butter 2
tablespoons olive
oil 1
tablespoon water 1/2 teaspoon salt, or more according to your
taste few twists
of freshly ground pepper large stem
of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
Coconut Bacon: 2
tablespoons olive
oil 1
tablespoon maple syrup or coconut nectar 1
tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika scant 1/2 teaspoon smoked salt a
few drops
of liquid smoke, optional *, to
taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2
tablespoons extra virgin olive
oil 2
tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to
taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2
tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a
few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1
tablespoon chickpea flour (or gram flour — besan) 1/2
tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut
oil Few dashes soy sauce (optional) Salt to
taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
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-...]
Ingredients half a medium celeriac, peeled and julienned 2
tablespoons lemon juice 5 - 6
tablespoons vegetable cream (I used almond cream) a
few fresh parsley leaves, cleaned and chopped 1 teaspoon truffle paté (a paté
of black summer truffle in olive
oil, with no added ingredients) hazelnut
oil, to
taste whole sea salt, just enough to -LSB-...]
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful
of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice
of half a lemon whole sea salt, just enough to
taste a
few pinches
of dried, powdered ginger 2
tablespoons extra virgin olive
oil 1 - 2 teaspoons coriander -LSB-...]
4
tablespoons ground flax seeds 150 ml filtered water a large zucchini, cleaned and cut into pieces 2 handfuls
of arugula, cleaned a
tablespoon extra virgin olive
oil 2 garlic cloves, peeled 4 - 5
tablespoons sesame seeds dried thyme, to
taste whole sea salt, just enough to
taste freshly ground white pepper, to
taste a
few pinches
of chili powder
1
tablespoon refined coconut
oil 1 small parsnip, diced 1 medium leek, thinly sliced 1 cup cooked chestnuts, halved * 1
tablespoon fresh rosemary leaves, roughly chopped a
few splashes
of vegetable broth salt + pepper to
taste
Ingredients: 2
tablespoons pine nuts 2
tablespoons fresh dill, minced 2
tablespoons Italian parsley, minced 2 scallions, mostly the green part, finely chopped 2/3 cup Kalamata olives, pitted and chopped 2/3 cup sundried tomatoes in
oil, chopped (measure out only the tomatoes, not the
oil, but don't pat the tomatoes dry before chopping — the residual
oil is flavorful and will help hold the ingredients together) Coarse sea salt 6 oz feta cheese A
few grinds
of fresh black peppercorns Olive
oil to
taste
Sunflower Seed Tzatziki Adapted from Jodi's Aioli 1/2 cup sunflower seeds * 1/4 cup fresh lemon juice 1/4 cup olive
oil 1/4 to 1/2 teaspoon salt to
taste few dashes
of pepper 2 heaping
tablespoons fresh dill 1/4 to 1/3 cup diced cucumber
pesto 1/2 big bunch
of mustard greens (4 cups
of moderately packed leaves, ish) 1/2 cup pecans 1/2 cup parmesan / other hard cheese OR a handful
of nutritional yeast +
few more pecans 1 - 2 cloves garlic, peeled 1/2 cup olive
oil lemon juice (optional — and I always opt for a
few tablespoons) salt and pepper to
taste (plenty!)