Sauce: 1 Sausage 1 cup of chopped White Mushrooms 1/2 chopped onion Chopped garlic 1 Parsley branch chopped 100g of cottage cheese 2
tbsp of Olive Oil Salt and pepper 1 egg yolk per ravioli 1 tbsp of butter Sage leaves
Not exact matches
Tomato sauce: 1
tbsp olive oil 1 onion, chopped 1 clove garlic 2
tbsp capers (drained) a pinch
of dried chili 1 1/2 cup / 3, 6 dl
of canned tomatoes 1
tbsp fresh or 1 tsp dried oregano
salt & black pepper
Mushroom Soup 2
tbsp coconut
oil,
olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug
of white wine, optional 4 cups / 1 liter water 1
tbsp (or 1 cube) vegetable bouillon sea
salt and black pepper
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
Place the cubes onto a baking tray with the drained chick peas and toss them in a generous amount
of olive oil, 1
tbsp of honey, 1 tsp ground cumin,
salt and pepper.
Drizzle with 2
Tbsp olive oil, then add 1 tsp dried basil and a pinch or two
of salt and pepper.
2
tbsp olive oil 10 cloves garlic, peeled, coarsely chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each
salt and pepper, more to taste juice
of 1/2 lime
3 lbs beets 3
Tbsp olive oil 1 medium onion diced 2
Tbsp butter
Salt and pepper 1 litre
of vegetable stock
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3
tbsp sherry or red wine vinegar -1 / 4 cup
olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup
of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed -
salt and black pepper to season
olive oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2 cups
of frozen corn) 2
tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery
salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder
salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
Add in the reserved 1
Tbsp of flax meal, chickpeas, tahini, lemon juice,
olive oil, coconut sugar, garlic, red pepper flakes,
salt and herbs (if using).
8 whole Beef Short Ribs Kosher
Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2
tbsp Olive Oil 1 whole Medium Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks
of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
Filling: 2 red bell peppers 11
tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher
salt Freshly ground pepper 1 small red - skinned sweet potato, peeled, cut into 1/2» cubes 4 oz
of cherry tomatoes, cut in half 1
tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
1 pound dried black beans 8 cups water 2
Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
olive oil 6 slices
of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced
Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking
Olive oil for sautéing 1
Tbsp Sazon completa 1
Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2
Tbsp white wine vinegar Chopped cilantro for garnish
Salt & pepper to taste 1/2 tsp baking soda
2
tbsp cooking fat
of choice (lard, ghee, butter,
olive oil, coconut
oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups water 1/4 cup fresh basil
Salt to taste
Lentils 1 cup green lentils, rinsed (make sure to pick through for little rocks) 3 cups water 1
tbsp olive oil 1/2 white onion, minced 1 carrot, grated 2
tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder
salt and pepper 3/4 cup
of the bbq sauce
2 packages
of DOLE baby spinach 1/2 cup pine nuts 1/2 cup raisins 3
Tbsp dry sherry 2
Tbsp olive oil 2 cloves
of garlic, sliced pinch
of smoked spanish paprika
salt and pepper to taste
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups
olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green
olives, sliced 1 c pine nuts 2
Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2
Tbsp tomato paste 1 bunch basil, leaves only
Salt and pepper Zest
of 1 lemon Mint leaves for garnish
250g / 9oz cooked chickpeas 1
tbsp Truffle
oil, or 1 heaping tsp truffle paste * 1 fat garlic clove, crushed 1 generous
tbsp rosemary, finely chopped A squeeze
of lemon
Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to t
Salt & pepper 1/4 cup + 1
tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp
salt, or to t
salt, or to taste
2
tbsp extra virgin
olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan
salt 1
tbsp Tamari or Shoyu soy sauce small bunch
of parsley bunch
of swiss chard mung bean or rice noodles lemon juice, or lime juice
1
Tbsp olive oil 1 small yellow onion 3 - 4 cloves
of garlic 1 - 2 shallots
salt and pepper to taste 1 package
of seitan (about 1 lb) 3 - 4 cups broccoli florets
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk
of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3
Tbsp flour 2
Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2
Tbsp warm water 2
Tbsp soy milk
salt black pepper
olive oil cornmeal Pizza Dough
The rub (good for 10 lbs
of ribs): 1 bulk
of garlic 1
tbsp of Sea
salt 1 tsp
of cayenne 2 tsp
of paprika 2 tsp
of black peppar 2 tsp
of onion power 2 tsp
of thyme 2 tsp
of majoram 2 tsp
of celery seed 1/3 cup
olive oil
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3
tbsp butter, ghee, or
olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams
salt and pepper to taste 2
tbsp chopped chives to garnish lemon slices for serving
1
tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea
salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
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
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil Pinch
of crushed red pepper flakes Sea
salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1
tbsp olive oil, more if needed
Toss the cauliflower florets with 1
Tbsp of the
olive oil,
salt and pepper and spread on a baking sheet.
1 large butternut squash 2 - 3 medium apples, peeled and cored 2 l
of vegetable stock (purchased or make your own) bunch
of leeks 2 - 4
tbsp olive oil for cooking
salt and pepper to taste
1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse
salt 1 tin sardines in
olive oil 2
tbsp olive oil, plus more for brushing Finely grated zest
of 1 lemon, plus 1
tbsp lemon juice Pinch cayenne pepper 1 small loaf crust bread, sliced
1 cup fusilli (or any tight spiral pasta) 2
tbsp olive oil 1 small brown onion, chopped finely 2 garlic cloves, crushed 1 x 400g can chopped tomatoes 2 - 3
tbsp tomato paste a few handsful
of spinach, stems removed and chopped roughly 1/2 tsp dried oregano 1/2 tsp raw sugar 1/2 tsp sea
salt fresh black pepper to taste
cans pinto beans 2
tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice
of 1/2 lime
salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
Serves 2 Ingredients 1 x 225g pack halloumi 2
tbsp clear honey 4
tbsp olive oil 2 lemons 1 avocado 1tsp crushed chillies 1 x 220g pack piccolo tomatoes 2 spring onions 1 clove
of garlic 3 tsp vegetable
oil 2 wholemeal pittas
Salt and black pepper Method In a bowl mix two...
Dressing: 2
tbsp olive or pumpkin
oil 1 - 2 tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1
tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch
of chili powder Note: if using regular vinegar, you have to add some
salt to taste
2 cups green beans, topped & tailed, then halved 2
tbsp extra virgin
olive oil 2 - 3 cloves garlic, crushed juice
of one lemon sea
salt & fresh black pepper to taste (optional)
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2
tbsp olive oil — 1
tbsp tomato puree — Juice and zest
of half a lemon — Half a tsp each
of paprika, cumin, tumeric, chilli powder, ground coriander, garlic powder — 2
tbsp fresh mint, chopped — A pinch
of sea
salt and black pepper
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced
salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2
tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with
olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
In another saucepan, sauté the diced carrots with 2
tbsp olive oil and the remaining tsp
of salt over moderate - high heat until golden.
For 2 people simply fry 150g
of mushrooms, quartered or sliced, in 1/2
Tbsp of olive oil with some freshly ground black pepper and a pinch
of salt until cooked.
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (ground sesame paste) 3/4
of small lemon, juiced 2 tsp Dijon or stone ground mustard 2 tsp honey 2 tsp fresh mint leaves, chopped 1
tbsp extra virgin
olive oil 2 — 4
tbsp water, as needed *
Salt and black pepper to taste
5 large lettuce leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful
of cilantro (coriander) or flat - leaf parsley 2
tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your taste) sea
salt & black pepper
Parsley Pesto 2 handfuls flat - leaf parsley, leaves picked 3
tbsp pine nuts or nuts
of choice, toasted 3
tbsp grated parmesan cheese 3
tbsp extra virgin
olive oil sea
salt & freshly ground black pepper, to taste
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob
of coconut
oil, ghee or
olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3
tbsp white wine or water 1 tsp dried thyme sea
salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
To make: In a large mixing bowl, add 1 bag
of baby carrots (16 ounces), 1.5
tbsp olive oil, 1
tbsp maple syrup, and 1/2 tsp sea
salt.
Ingredients: 1
Tbsp olive oil 1 clove garlic, minced 1
Tbsp sake or white wine (optional) 1 cup quinoa 4 cups assortment
of mushrooms, sliced 1
Tbsp tamari 1/2 tsp
salt Fresh parsley for garnish, chopped
Pomodoro Sauce 1 onion 2 cloves
of garlic 2
tbsp olive oil 3 x 400 g / 14 oz cans
of chopped tomatoes 1 handful fresh basil or 2 tsp dried sea
salt freshly ground black pepper
Herby Quinoa 1 cup / 170 g uncooked quinoa (or 2 1/2 cups pre-cooked) 1 large handful flat leave parsley a generous drizzle
of olive oil 2
tbsp lemon juice sea
salt & black pepper
To make: Combine 1 cup garbanzo bean flour with 1 cup
of water, 3
tbsp olive oil, 1
tbsp honey, 1/2 tsp cinnamon, and 1/2 tsp sea
salt.
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
2 cups packed fresh basil leaves 1/2 cup marcona almonds 1/2 cup grated Natural & Kosher parmesan 2 garlic cloves, peeled juice
of 1/2 lemon (about 2
tbsp) 1/2 tsp lemon zest 1/2 -3 / 4 cup extra virgin
olive oil salt and pepper, to taste