caramelized onion cream ingredients: 1
tbsp oil + extra if needed 1 medium cooking onion, sliced into thin half moons 1 - 2 sprigs of thyme, leaves chopped (optional) 1 - 2 cloves of garlic, sliced big splash of sherry vinegar salt + pepper 1 can of full fat coconut milk, chilled overnight
Not exact matches
10 pieces of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1
tbsp baking soda 1.5 tsp baking powder 3 cups white sugar 3/4 cup vegetable
oil 1.5 cups milk
+ 1
tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot water
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
for the cake 4
tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3
tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed
oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup
+ 2
tbsp white sprinkles, separated
Servings MetricUS Imperial Ingredients 1 inch large eggplant cut lengthwise into 1 / 4slices2 lbs lean ground lamb1 white onion finely chopped3 cloves garlic smushed and finely chopped2
tbsp olive
oil + drizzle1 tsp oregano dried2 tsp cinnamon ground1 / 2 tsp clove ground1 / 2 tsp allspice...
Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2
tbsps vegetable
oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup
+ 2
tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces Salt 1/6 cup olive
oil (2
tbsp + 2 tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2
tbsp champagne vinegar 1/2 tsp oregano 1/4 tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
- * lukewarm water shouldn't feel hot or cold, just roughly body temperature - to make vegan: use 1/3 cup
+ 1
tbsp olive
oil or melted vegan margarine in place of the butter in the filling.
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 taste
2
Tbsp + 1/4 c canola
oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
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
1
tbsp olive
oil and balsamic, salt
+ pepper to taste.
Kidney bean mix 1
tbsp coconut
oil 1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3
tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese
+ 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
For the black sesame paste: 65g roasted black sesame seeds
+ 2
tbsp each of maple syrup and sesame or vegetable
oil
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut
oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup
+ 2
tbsp coconut milk (sub almond, rice or soy milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2
tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
honey chive vinaigrette ingredients: 2
tbsp white balsamic or wine vinegar 1 tsp dijon mustard 2
tbsp raw honey or agave nectar salt
+ pepper 3
tbsp extra virgin olive
oil 1/4 cup chopped chives
+ extra for garnish
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking powder 1/2 tsp salt 1/4 cup
+ 2
Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut
oil 3/4 to 1 cup almond or soy milk 1/2 cup raspberries Coarse sugar for sprinkling
Wet ingredients; 1.5 tsp Honey, 1 egg, 3/4 cup
+ 2
TBSP whole Buttermilk, 1
TBSP Virgin Coconut
Oil, 1 large Banana.
Crunchy top layer 4
tbsp maple syrup, honey or apple syrup 2
tbsp coconut
oil, room temperature
+ extra for greasing the pan 1 cup / 180 g walnuts or nuts or your choice 3/4 cup / 100 g sunflower seeds or seeds of your choice
1 chia egg (1
tbsp chia seeds
+ 3
tbsp water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2
tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5
tbsp (75 g) coconut
oil, room tempered 5
tbsp maple syrup 1/2 cup plant milk
Crumble topping 1 cup (110 g) rolled quinoa flakes (can be subbed for rolled oats or rolled millet) 1 cup (110 g) rolled buckwheat flakes (can be subbed for rolled oats or rolled millet) 1 pinch sea salt 6
tbsp cold - pressed coconut
oil (room temperature)
+ more for greasing the dish 15 fresh soft dates, stoned
3
tbsp butter
+ 3
tbsp olive
oil + 1 finely chopped medium onion
+ 6 thinly sliced garlic cloves
+ pinch crushed red pepper flakes
+ 1 basil sprig
+ one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand
+ 3 tsp red wine vinegar
+ 3
tbsp vodka
+ 1/2 c heavy cream
+ salt and pepper
+ cooked tortellini, for serving
Ingredients: 1/2 cup coconut milk like Aroy - D 1/2 cup water
+ few ice cubes 1
tbsp MCT
oil or extra virgin coconut
oil 1/2 tsp cinnamon 1
tbsp ground chia... Read More
3
tbsp olive
oil + 4 thinly sliced garlic cloves
+ 6 anchovy fillets
+ one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand
+ 2 tsp red wine vinegar
+ 1 c pitted and crushed kalamata olives
+ 3
tbsp capers, rinsed
+ pepper
+ cooked penne, for serving
+ finely chopped parsley, for garnish
1/4 cup
+ 1
tbsp red lentils 1/4 cup
+ 1
tbsp chana dal 1/4 cup
+ 1
tbsp moong dal (hulled, split mung beans) 1/4 cup
+ 1
tbsp toor dal (split pigeon peas) 5 cups of water 1/2 teaspoon turmeric 1/4 tsp Aleppo chili flakes, or to taste (this was not spicy) 1 tablespoon vegetable
oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon salt, or to taste
7/8 cup
oil + 1/2 tsp sea salt (strange, I know but it is our «butter») 3
tbsp ground chia 9
tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste) 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 1/4 tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn't very sweet)
Chicken & chickpea salad 400 g chicken filets
+ butter
oil to fry 3
tbsp tahini 3 Tbsp olive oil Juice from 1 lemon Salt and fresh pepper 1/2 tsk ground cumin 2 sweet red apples, grated 3/4 cup edamame beans or sweet peas (2 dl) 50 g fresh spi
tbsp tahini 3
Tbsp olive oil Juice from 1 lemon Salt and fresh pepper 1/2 tsk ground cumin 2 sweet red apples, grated 3/4 cup edamame beans or sweet peas (2 dl) 50 g fresh spi
Tbsp olive
oil Juice from 1 lemon Salt and fresh pepper 1/2 tsk ground cumin 2 sweet red apples, grated 3/4 cup edamame beans or sweet peas (2 dl) 50 g fresh spinach
1 c whole wheat flour 1 c all purpose flour 1/2 c wheat germ 1/3 c sugar 1/4 tsp salt 1.5 tsps baking soda 1/4 tsp each ground cinnamon, nutmeg and cloves 2.5 tsps ground ginger 1/3 cup
oil 1/2 cup
+ one
tbsp molasses 1/2 tsp pure vanilla extract 1.5 tsps fresh ginger chopped and ground to a paste in a mortar and pestle 1/2 c chocolate chips.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes
+ more for serving 1
tbsp poppy seeds 2
tbsp oil (I used rice bran
oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
I used 1/2 cup sucanat instead of 3/4 cup and replaced the
oil with 3
tbsps + 1/4 cup unsweetened applesauce and it turned out very moist and yummy.
For the chocolate buttermilk cake 2 cups plain flour 2 cups white sugar 1 tsp salt 150g unsalted butter (5.4 oz) 1/4 cup
+ 1
tbsp vegetable
oil 1/4 cup cocoa 1 cup water 2 eggs, lightly beaten 1 tsp vanilla essence 2 tsp baking soda 1/2 cup buttermilk
6 small sugar pumpkins extra virgin olive
oil salt, pepper & allspice, to taste 1 medium onion, diced 2
tbsp olive
oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2
tbsp fresh thyme 1
tbsp fresh sage (or 1 tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg
+ 1
tbsp water, for eggwash
Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2
tbsp of olive
oil (I used 1
tbsp olive
oil + 1
tbsp of water) 1 large clove of garlic, minced 1 tsp of cumin a sprinkle of coarse sea salt & pepper the juice of half a lime
1
tbsp extra virgin olive
oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2
tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg Sea salt & black pepper, to taste
Ingredients 2
tbsp olive
oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (
+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
1/2 head medium savoy cabbage, cut into wedges
+ 1 leek, split lengthwise
+ 2 nectarines, halved and pitted
+ 2
tbsp white wine vinegar
+ 1 tsp olive
oil + 1 tsp kosher salt
+ 1/4 c torn mint leaves
+ 1/3 c toasted and chopped pistachios
2 medium carrots, grated
+ 1/2 c olive
oil + 2
tbsp white prepared horseradish
+ 2
tbsp orange juice
+ 2 tsp turmeric
+ Traditional Taupe hummus
1 lb dried chickpeas, soaked overnight and drained
+ 1
tbsp kosher salt, plus more to taste
+ 1 tsp baking soda
+ 1/2 c tahini
+ 6
tbsp lemon juice
+ 6
tbsp olive
oil, plus more to garnish
+ 4 garlic cloves, mashed into a paste
+ freshly ground black pepper, to taste
+ pita chips, for serving
for the cupcakes: 1 cup organic cane sugar 3/4 cups
+ 2
Tbsp all - purpose flour 1/4 cups
+ 2
Tbsp natural unsweetened cocoa powder, sifted if needed 3/4 tsp baking powder 3/4 tsp baking soda 1/2 tsp espresso powder (optional) ¹ 1/2 tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive
oil 1 tsp pure vanilla extract 1/2 cup boiling water
(fluff with a whisk before measuring) 1/4 cup olive
oil or butter 3 eggs, preferably room temp 1/4 cup very warm water
+ 1/2 cup warm water, divided 1
tbsp maple syrup or honey 1 packet of active dry yeast (I recommend Red Star brand) 1 tsp salt
Ingredients: 1.5 flax eggs (1.5
Tbsp flaxseed meal
+ 4
Tbsp water) 1/4 cup olive
oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup water 1 cup
+ 1
Tbsp gluten free rolled oats 1/2 cup
+ 1
Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
* Peanut Butter Sauce Recipe: 1/4 cup (45g) Salted natural peanut butter
+ 1
Tbsp sweetener
+ 1/2
Tbsp melted coconut
oil.
I like it best with butter, milk and eggs but I have at times substituted: 2 cups almond milk with a
tbsp of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut
Oil + 1/2 C Vegetable Shortening for the butter.
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
for the chicken: 3 boneless, skinless chicken breasts (about 1
+ 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut
oil, divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1
tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp sugar 1/4 teaspoon sesame
oil
Coffee or Tea — Black or Bulletproof (1
Tbsp MCT
oil or coconut
oil + 1
Tbsp unsalted butter)(sugar free sweetener if desired) 2 — 3 eggs fried or scrambled with 2
Tbsp butter
After dinner, we headed back to the resort and I made my usual keto dessert: tea latte (freshly brewed hot tea, full fat coconut milk, 1
tbsp coconut
oil, and stevia blended... MUST be blended)
+ SunButter sandwich on cinnamon bread which I prepped at home and brought with me.
1
tbsp olive
oil 3 large carrots, peeled & thinly sliced 3 stalks of celery, thinly sliced 1 cup of red lentils 1 cup of chopped rhubarb (fresh if you can get it, but frozen works well) 2 vegetable bouillon cubes
+ 4 cups of water 1 tomato, chopped 1 handful of chopped parsley
Also re the cold flour — as I am adding warm coconut
oil, never made sense to have cold chickpea flour as it would just great instantly warm when mixing:) Recipe: INGREDIENTS: 1 1/2 c
+ 1/8 c chickpea flour (or mix 1 c chickpea & 3/4 c buckwheat flour) 1/2 tsp sea salt 1 tsp baking soda 1/4 c coconut sugar (sift out most lumps) 1/4
+ 1/8 tsp stevia powder 1/4 c
+ 2
tbsp coconut
oil, melted TIP: add remaining liquid ingredients to warmed coconut
oil pot 2 tsp vanilla 2
tbsp lemon juice (optional plus rind) to form * thick * dough consistency.
1 head garlic 1/4 cup tahini 2
Tbsp olive
oil + more for roasting garlic 2 lemons, juiced (~ 1/3 cup) 1 - 2
Tbsp maple syrup (or honey if not vegan) Pinch each salt
+ pepper Hot water to thin