Mix the red wine vinegar, chilli and 1
tbsp water into the remaining mixture and season.
Not exact matches
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed
into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2
tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut
into dices 3 - 4
tbsp ice - cold
water
I used my homemade apple sauce, put 2 eggs
into the batter + 1
tbsp chia seeds mixed with 3
tbsp water, and the result was perfect; — RRB - Many thanks for all your fabulous recipes, photos and stories!
1/2 cup dried navy beans 1
Tbsp olive oil 3 oz pancetta, cut
into 1/4 - inch pieces 1 stalk celery, cut
into 1/4 - inch pieces 2 carrots, peeled and cut
into 1/4 - inch pieces 1 onion, cut
into 1/2 - inch pieces 2 leeks, cut
into 1/2 - inch pieces 2 red potatoes, unpeeled, cut
into 1/2 - inch pieces 1
Tbsp tomato paste 3 cups chicken stock 3 cups
water 1 bunch kale, stems removed and discarded, leaves cut
into 1/2 - inch ribbons, about 1 - inch long Salt and pepper to taste
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)
For each berry, blend 1/2 c berries with 2
tbsp of
water and stir
into the bowl for that flavor.
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 soda
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
I added 1 extra
tbsp of
water at a time until it formed
into dough.
To make the Valentine's Day Parfait: - Press one of these Raw Chocolate Cookies from ViedelaVegan.com inside the jar - Fill 3/4 of the way with Cauliflower Chocolate Pudding - Blend 1 beetroot with
water, then stir 1 - 2
tbsps into So Delicious Cocowhip.
Stew 12 ounces eggplant, peeled and cut
into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4
Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped
into 1 / 2 - inch pieces 2
Tbsp tomato paste 2 1/4 cups
water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut
into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut
into 1 / 2 - inch pieces 1 cup shredded fresh basil
used instead Swiss Sports Muesli, organic almonds from M&S (ground roughly), dried apples and mangoes from Muji (ground roughly), some cinnamon, ground cloves and nutmeg, blend it all together and
into that mixture i poured 2 egg whites and 4
tbsp water whisked together until frothy and then formed the balls.
2 flax eggs - 2
tbsp ground flaxseed in a bowl with 6
tbsp water, set in the fridge for 15 minutes prior to mixing
into the dough
place 2
tbsp ground flaxseeds
into a bowl with 6
tbsp of
water, then set in the fridge to gel, about 10 - 15 minutes.
If you find that the dough is on the drier side, add 1 - 2
tbsp of ice cold
water and gently incorporate it
into the dough using your fingers and try forming the dough ball again.
Prepare gelatin egg substitute: Whisk 1
tbsp gelatin
into 1
tbsp room - temp
water.
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
To replace a whole egg, dissolve 1
Tbsp agar powder
into 3
Tbsp water.
For each egg white, dissolve 1
Tbsp plain agar powder into 1 tbsp wa
Tbsp plain agar powder
into 1
tbsp wa
tbsp water.
5 scallions, finely chopped 5 cloves garlic, minced 2 tsp sesame seeds, toasted 3
Tbsp reduced sodium soy sauce 2
Tbsp sugar 1
Tbsp water 2 tsp toasted sesame oil 1 tsp rice wine vinegar 1 lb beef tenderloin, trimmed and sliced
into 1/4» thick medallions
1
Tbsp butter 1 sm onion, chopped 1 med potato (such as red or Yukon gold), peeled and cut
into 1/2» dice (about 3/4 c) 3 c
water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp salt 3
Tbsp chopped fresh basil, chives, or parsley (optional)
Put one package of lasagna pasta
into 4 qt (3.78 lt) of boiling
water and add a
tbsp of salt.
Dissolve 1
Tbsp of gelatin
into 3
Tbsp of warm
water and substitute this for 1 egg.
Put your
water and Quinoa
into a pot and bring to a boil, reduce heat, add a pinch of herbs and 1
tbsp apple cider vinegar and cover and let simmer for 15 - 20 minutes until it's nice and fluffy.
What you need: 1 bunch kale 2
tbsp olive oil 1/2 onion, sliced
into crescents 1
tbsp tamiri or soy sauce 2
tbsp water
1 1/2 cups high - gluten bread flour 2
tbsp sugar 1/2 package (or 1 1/8 tsp) active dry yeast 1 pinch salt 2 eggs 1/4 cup plus 1
tbsp warm
water 1/2 cup (1 stick) unsalted butter, cut
into small pieces and at room temperature
I divided the recipe
into two half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2
tbsps lukewarm
water 1/2
tbsp sugar 1/4 cup oil 1/2
tbsp salt 4 1/4 cups flour, plus about 2 more
tbsps per batch (I was afraid to add much more)
1 cup granulated sugar 1/4 cup
water 1
tbsp corn syrup 1/4 cup unsalted butter, cut
into 4 pieces 1/2 cup heavy cream 3/4 tsp salt 1-1/2 cups whole hazelnuts, skinned 2 oz semisweet chocolate, melted for drizzling
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)
1 head of kale, washed, dried and torn
into large pieces 1/2 cup fresh dill 1/4 cup nutritional yeast 2
Tbsp dill pickle juice (yep) 1 cup cashews 1/2 red bell pepper 1
Tbsp Dijon mustard 1/2 cup
water Sea salt to taste Cayenne (optional)
500 gm chicken, cut
into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1
tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2
tbsp cashew nuts, soaked in 1/4 cup of
water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
To serve: Spoon 2
Tbsp of strawberry syrup
into 8 ounce glass, top with carbonated sparkling
water (Pellegrino), and stir.
2
tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut
into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups
water 2 — 4
tbsp sauerkraut, more for serving 1 -2
tbsp honey salt & pepper, to taste
1 lb (1/2 kg) red organic apples 250 g rhubarb, cut
into slices 1 cup (2 dl)
water 1
tbsp fresh ginger, finely chopped 1 tsp cardamom seeds 1 tsp cinnamon grounded
1
tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2
tbsp fresh ginger, finely chopped or 1 tsp ground 2
tbsp fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml
water 1 tsp coarse sea salt 1 broccoli, cut
into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut
into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
Ingredients: 1 (1 - 1.5 lb) Pork Tenderloin 3 oz Honey Mustard 1/2
Tbsp Rosemary, dried 1/4 C
water Salt and Pepper, to taste Directions: After placing the pork
into your dish, add the salt and pepper.
Pin It Servings: 6 - 8 Ingredients: for the pastry 170g organic plain flour 80 g broad bean (fava bean) flour 125g unsalted organic butter, chopped
into cubes 2
tbsp cold
water 1/2 tsp sea salt 1 organic free range egg for... Continue Reading →
cans of chunk light tuna in
water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1
Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off
water from tuna and add both cans
into a...
2 cups sushi rice 3 cups
water 1 tsp salt 2
tbsp rice vinegar 2 sheets nori 1 - 2 cups frozen edamame, thawed 3 Persian cucumbers, peeled and diced
into tiny pieces 4 - 6 radishes, diced
into tiny pieces 2 scallions, thinly sliced black sesame seeds
2 flax eggs - 2
tbsp ground flaxseed in a small bowl with 6
tbsp water, set in the fridge for 15 minutes before mixing
into batter
5
tbsp of a mix of chia seeds & ground flax seed (or just one or the other) mixed
into 3/4 cup warm
water, Mix well, let sit for 10 minutes or so to gel, then mix with almond flour and spices.
8 honeycrisp apples, peeled, cored and cut
into chunks 1 cup apple juice or
water juice of 1 lemon 1 2 ″ piece fresh ginger, peeled 2 cinnamon sticks 3 - 4
tbsp honey or maple syrup
1/2 cup olive oil 1/4 cup maple syrup 2 eggs, lightly beaten OR 2
tbsp chia seeds mixed with 4
tbsp water for vegan 3 apples, washed and grated 1/2 cup dates, chopped
into chunks
Pozole (Pork and Hominy Stew)-------------------- 2 dried guajillo peppers, stems removed and seeded 1
tbsp canola oil 8 ounces lean pork, cut
into 1 ″ cubes 1 onion, finely chopped 4 cloves garlic, minced 1 tsp cumin 1 tsp oregano 1 bay leaf 6 cups
water 2 14.5 - oz cans hominy, drained and rinsed salt, pepper 1/4 cup chopped green onions 1/4 cup chopped cilantro
Swiss Chard with Bulgur (from Secrets of Healthy Middle Eastern Cuisine)---------------- 1 medium onion, chopped 3 garlic cloves, mashed 1
tbsp olive oil 1 lb Swiss chard, chopped
into small pieces 1/2 cup # 3 bulgur 1 cup
water pepper
I found it helpful to use the wrapper from the stick of butter, which I had already dropped
into the bowl I would melt it in over the
water on the stove, being concerned concerned about making it too hot in the microwave for the recipe, to smear a large pinch of butter without making a mess of my fingers or wasting a paper towel and butter that would be absorbed (probably used between 1/2 and 3/4
tbsp, but I did not measure).
Five Spice Tamarind Braised Minced Chicken Ingredients: 2 lbs boneless skinless chicken — cut
into small cubes 1/2 garlic bulb 1/2 onion - chopped 1 ″ ginger knob 1 - 2 tsp five spice powder 1 ″ tamarind block - soaked in hot
water 1
Tbsp balsamic vinegar 1 - 2
Tbsp Red Boat Fish Sauce (optional but it adds extra yummy taste to the dish) 1 - 2 pitted soaked medjool dates 1 - 2 tsp white pepper powder Salt to taste
1
tbsp canola oil 12 oz button mushrooms, sliced 4 oz fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2
tbsp chopped shallots 6 cups hot
water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2 tsp Dijon mustard 2
tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground white pepper 1/3 lb green beans, trimmed and cut
into 1 - inch pieces
Pepper - Beef Stir - Fry -------------- 1 (5 oz) package Japanese curly noodles (chucka soba), uncooked 1/3 cup low - sodium soy sauce 1/4 cup low - salt beef broth 3
tbsp dark brown sugar 2 tsp cornstarch cooking spray 3/4 pound top round steak, thinly sliced 1 tsp light sesame oil 2 garlic cloves, minced 1 red bell pepper, seeded and cut
into thin strips 8 ounce can sliced
water chestnuts, drained 3 ounces snow peas, trimmed
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut
into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of
water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1
tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut
into 1 inch cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley