for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1
tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
Not exact matches
3
tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2 tsp dried chili flakes 2 tsp turmeric 1 tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small
apples, cut in small dices 1 cup (240 ml) water 1
tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2 tsp sea
salt
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea
salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2
tbsp unfiltered
apple cider vinegar (or balsamico) sea
salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of cilantro leaves, lime juice,
salt, and garlic to taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of cilantro, about 3
tbsp apple cider vinegar, a drizzle of honey, and sea
salt).
2 c flour 1 1/2 tsp baking soda 1/4 tsp sea
salt 3/4 c raw sugar 1 cup + 2
tbsp soy milk 1
tbsp apple cider vinegar 1/3 c rice bran oil 1 tsp vanilla extract 1 cup raspberries
1 1/2 cup water 2 1/2
Tbsp sea
salt 1/2 cup
apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red pepper flakes (optional)
1 cup tapioca flour 1 cup almond flour 1/2 cup coconut flour 1
tbsp milled chia seeds 1/2 tsp Himalayan pink
salt 1.5
tbsp baking powder 50g raw grass - fed unsalted butter (coconut oil can be used but will give a different taste) 3 eggs 1 tsp bicarbonate of soda 1 tsp
apple cider vinegar (with the mother)
2 cups blanched almond flour 2 tablespoons coconut flour 1/4 cup golden flaxseed meal 1/4 teaspoon kosher
salt 1 1/2 teaspoons baking soda 5 (1/4 cups) of chia gel 1/4 cup coconut oil (melted) 1
tbsp of xylitol 1
tbsp apple cider vinegar
Apple Slaw 2 apples (I used one green and one honeycrisp) 1 tbsp olive oil 1/2 tbsp apple cider vinegar 1 tsp honey salt and p
Apple Slaw 2
apples (I used one green and one honeycrisp) 1
tbsp olive oil 1/2
tbsp apple cider vinegar 1 tsp honey salt and p
apple cider vinegar 1 tsp honey
salt and pepper
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small organic ones, use 1/2 instead) 1
apple 4 - 5 cups / 1 -1,25 l chicken broth (vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3
Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil
Salt & pepper
Chipolte Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 8 large tomatoes 2 green peppers, chopped 1 large onion, chopped 3 cloves garlic, minced 3/4 C
apple cider vinegar 2
TBSP paprika 2
TBSP chipolte powder 1
TBSP salt
1 large red capsicum [aka red bell pepper] 1 red ball chilli 2 jalapeños 2 cloves garlic good pinch sea
salt 1 - 2
Tbsp apple cider vinegar
The Mop: 2
tbsp of butter 1 onion chopped 1/2 cup of water 1
tbsp + 1
tbsp of Dijon mustard 1/2 cup of
apple cider vinegar 2
tbsp of Worcestershire sauce 1 tsp cayenne pepper (optional) 2 cups of beef Stock 1 cup of canned tomatoes
Salt Pepper 2
tbsp of honey
Serves 2 people Ingredients: 1 Cup Quinoa 2 Cups Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4
Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs &
Salt (If you can't get cooked artichokes, feel free to omit from recipe!)
Ingredients: For Dressing: 1/2 cup fresh or frozen blueberries 4
Tbsp extra virgin olive oil 3
Tbsp apple cider vinegar or white balsamic
vinegar 2
Tbsp lemon juice 1/2
Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp
salt
3 cups mixed shredded kale & red cabbage 1 carrot cut into very small matchstick size pieces 2
tbsp diced red onion 3
tbsp sunflower seeds 1/4 cup parsley leaves 1
tbsp extra virgin olive oil 1 tsp
apple cider vinegar 1
tbsp Dijon mustard Black pepper to taste A little celtic
salt to taste
1/2 cup (125 mL) dry bread crumbs 3
tbsp (45 mL) vegetable oil, divided 1
tbsp (15 mL) snipped chives 2 large fresh haddock or cod fillets, in total 1 - 1 1/2 lb (500 - 750 g) pinches
salt and ground black pepper 2 medium potatoes, preferably Yukon Gold 1 medium sweet potato, peeled 1
tbsp (15 mL)
apple cider or malt
vinegar (optional)
1 head of kale, washed, dried and torn into large pieces 1/2 cup raw cashews 2
Tbsp apple cider vinegar 2
Tbsp dill pickle brine 1 bunch of dill Pinch of sea
salt 1/4 cup water (or just as much as you need to make this mix creamy)
Easy Crock Pot Bone Broth — Easy Crock Pot Bone Broth Ingredients: 1 lb - 2 lbs bones from pastured animals (chicken feet / necks or beef bones knuckles are best) 4 cloves organic garlic 1 - 2 gallons filtered water Sea
salt and pepper to taste 2
tbsp apple cider vinegar other of choice vegetables (optional, can make it...
Quick - Pickled Cucumber 1/2 large cucumber 6
tbsp apple cider vinegar 4
tbsp water 1
tbsp runny honey 1/2 - inch fresh chilli, minced a pinch of
salt
Dressing 4
tbsp Dijon mustard, preferably coarse grained 3 tsp honey juice from 1 medium sized lemon 3
tbsp apple cider vinegar 4
tbsp olive oil sea
salt & black pepper
Coarse Herb Vinaigrette 3
tbsp pickled capers 2 spring onions or green onions 2 cups loosely packed herbs (a mix of chives, parsley, basil and top greens from the celery) 2
tbsp white wine
vinegar or
apple cider vinegar 1/3 cup cold pressed oil sea
salt and black pepper, to taste
3
tbsp olive oil 1 1/2
tbsp apple cider vinegar 1/2 tsp dry oregano
salt and pepper to taste juice of half of a lemon
Print Dairy - free Potato Salad Course Side Dish Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes Servings 4 people Author kacyhulme Ingredients 4 red skin potatoes 2
Tbsp veganaise 1
Tbsp lemon juice 1
Tbsp Apple Cider Vinegar 1/4 tsp
salt -LSB-...]
Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1
tbsp Apple cider vinegar 1
tbsp dijon mustard 1
tbsp olive oil
Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
-LSB-...] tsp of
salt 1/2 to 1 tsp of pepper 2 tsp of garlic powder 2
tbsp of
apple cider vinegar 3
tbsp of date paste or 2
tbsp of -LSB-...]
6 ounces of cream cheese OR for a dairy - free version use 1 cup of raw cashews, 1/2 cup of water,
salt to taste and 1
tbsp of
apple cider vinegar
1/2 cup peas (optional) 2 bay leaves 2
Tbsp chopped parsley 2
Tbsp apple cider vinegar 2 - 3 cups green beans (if desired) Sea
Salt and pepper as desired
Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1 green pepper, diced 1 large onion, diced 3 jalapeño peppers, diced (leave seeds in for more spice) 3 cloves garlic, minced 1 large handful of cilantro, minced 3/4 C
apple cider vinegar 2
TBSP paprika 2
TBSP chili powder 1
TBSP salt
Tangy Mustard Coleslaw Ingredients 7 cups finely shredded cabbage, about 1/2 head (I like to use a combination of green and purple) 1/3 cup thinly vertically sliced red onion 1/2 cup grated carrot 1/4 cup
apple cider vinegar 2
Tbsp sugar 2
Tbsp whole - grain mustard 2
Tbsp Greek yogurt, sour cream, or reduced - fat mayonnaise 1/4 tsp celery seed 1/8 teaspoon black pepper 1/8 teaspoon ground red pepper
Salt to taste
Ingredients 1 lb fresh green beans, blanched or steamed for 4 minutes (I used fresh «steam in bag» beans) 3 strips of bacon, cut into 1 - inch pieces 2 shallots, cut into strips 1/4 cup broth 2
Tbsp apple cider vinegar 2
Tbsp brown sugar 1/2 tsp kosher
salt 1/2 tsp black pepper Directions In a large skillet or wok, cook bacon over medium heat for about 5 minutes, stirring often.
Tahini — 2
tbsp Apple Cider Vinegar — 1
tbsp Lime Juice — 1
tbsp Pinch of
salt & Pepper For me, I don't need a ton of dressing on my salads, but just enough that everything is coated.
In a medium bowl combine the
apple cider vinegar, 1
tbsp water, and a pinch of
salt.
1 cup (130 grams) raw pumpkinseeds 1 cup + 2 1/2
Tbsp (190 grams) teff flour 1/2 cup (60 grams) arrowroot starch / flour 1/2 cup (60 grams) tapioca starch / flour 1
Tbsp coconut flour 1 1/2 tsp baking soda 1 1/4 tsp xanthan gum or guar gum 1 tsp
salt or Herbamare 2
Tbsp apple cider vinegar (substitutions suggestions below recipe) 2
Tbsp finely ground flax seeds 1 1/2 cups water 2
Tbsp olive oil or grapeseed oil
1/4 tsp ground flaxseed + 1/2 tsp water 1/4 cup whole wheat pastry flour 1 1/2
Tbsp brown sugar heaping 1/4 tsp baking powder pinch cinnamon pinch
salt 1/8 tsp
apple cider vinegar 1/8 tsp vanilla 2 1/2
Tbsp unsweetened almond milk
Filling 1
tbsp butter 1 cup chopped hulled strawberries 1 cup chopped rhubarb 3
tbsp sugar 1/2
tbsp apple cider vinegar 1/4 tsp freshly ground black pepper 1/4 tsp lemon juice pinch
salt
Add the
apple cider vinegar, 1
tbsp olive oil, and a pinch of
salt and pepper.
For the pizza crust: 1 cup chickpea flour 1 cup purified water 1/4 tsp baking soda 2 tsp
apple cider vinegar 1
tbsp extra virgin olive oil Pinch sea
salt
3 - 4 red onions (approx 3 cups) 1 1/2 cups
apple cider vinegar 1/2 cup red wine
vinegar 2
Tbsp sugar (I used coconut sugar) 1 tsp sea
salt
For the pie dough 1 1/4 cups all purpose flour 1/2 tsp
salt 1 1/2 tsp granulated sugar 1 stick (8
tbsp) cold unsalted butter, cubed 1/2 cup cold water with a few ice cubes 1 - 2
tbsp apple cider vinegar
In a medium bowl, stir together 1 tsp
apple cider vinegar and 1
tbsp olive oil with a pinch of
salt and pepper.
1/2 cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2 cup
apple cider vinegar — I like the organic unfiltered kind with the mother 1/4 cup soy sauce — for a gluten - free UGD, use GF tamari 1
tbsp lemon juice, about half a lemon's worth 1/2 tsp
salt — use more if you're using kosher
salt 3 cloves garlic, minced 2
tbsp — 1/2 cup water — depends on the liquid content of your tahini.
1 red onion, sliced 1 fresh red chilli, sliced 1 knob of fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp black mustard seeds 1 tsp yellow mustard seeds 1 red bell pepper (capsicum), sliced into strips 3 spring onions, sliced 2 cups of frozen baby peas 1/3 cup water 1
Tbsp apple cider vinegar Himalayan pink
salt and black pepper 100g baby kale leaves, washed
Dressing: 3
Tbsp raw
apple cider vinegar 3
Tbsp extra virgin olive, hemp, macadamia or avocado oil 3
Tbsp water 1 tsp raw honey 1 clove garlic 2 cm piece ginger 1 tsp ground turmeric 1/4 tsp pink Himalayan
salt 1/4 tsp ground black pepper pinch cayenne pepper
Pin It Ingredients: 1 container of baby kale (about 5 or 6 oz) 1
tbsp combined fresh chopped herbs (I used basil, sage, & thyme) 2 - 3 tsp extra virgin olive oil 2 - 3 tsp
apple cider vinegar sea
salt / fresh cracked pepper... Continue Reading →
Turmeric Vinaigrette Dressing: 3
Tbsp extra virgin olive oil 2
Tbsp lemon juice (approximately 1 lemon) 1
Tbsp apple cider vinegar 1/4 tsp turmeric powder 1 small red chilli, finely chopped 2 cm piece fresh ginger, finely grated pinch of pink Himalayan
salt freshly ground black pepper
3
tbsp Dijon mustard, preferably coarse grained 2 tsp honey juice from 1 small / medium sized lemon 2
tbsp apple cider vinegar 3
tbsp olive oil sea
salt & black pepper
sea
salt fresh ground pepper 1/3 cup
apple cider vinegar 1
Tbsp.
70 per cent cocoa solids), finely chopped for the cake: 1 1/2 cups all - purpose flour 1 1/2 tsp baking soda 1/2 tsp fine sea
salt 1 1/2 tsp instant espresso powder 3/4 cup unsweetened cocoa powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water, from a recently boiled kettle 6
tbsp coconut oil 1 1/2 tsp
apple cider vinegar or white wine
vinegar 1
tbsp edible rose petals 1
tbsp chopped pistachios 1 x 8 - inch round springform cake pan
340 g fingerling potatoes 50 g little lentils — I used little French green ones, but black lentils would be great too 1 tsp
apple cider vinegar 1/4 red cabbage — about 150 g 1 garlic clove 1
tbsp brown mustard 1/4 cup extra-virgin olive oil 1 pinch
salt + extra for boiling potatoes and lentils 1 pinch black pepper