Not exact matches
Mix 1
tbsp chia seeds with 3
tbsp spoons of
water in a cup and
leave to one side to to absorb.
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
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).
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)
Ingredients 2 cups green peas (matar) 200 gm cottage cheese (paneer) 1 bunch fenugreek
leaves (methi) 1/2 cup Milk or
water 1 tsp garam masala powder 2
tbsp dry feungreek...
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
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
1/3 cup tahini juice of 1 lemon 3
tbsp water 1 clove garlic, grated 1/4 cup minced parsley
leaves 1/2 tsp paprika salt and pepper
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
1
Tbsp of ground flax seed mixed with 3
Tbsp of
water (and
left to sit for 2 - 3 minutes) makes a very reasonable egg substitute.
1
Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3
Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2
Tbsp rice vinegar 2
Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any
water and minced 2 tsp canola oil 2
Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c
water chestnuts, minced 1 large head Bibb lettuce, inner
leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced
6
tbsp hemp seeds 1 cup blueberries 6 — 7 large lettuce or other green
leaves 2 tsp cinnamon 2 cups
water or more if needed
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
Ingredients 1/2 cup light olive oil do not use extra virgin 1
tbsp white wine vinegar 1
tbsp fresh orange juice 2
tbsp water 3 ripe strawberries 3 fresh basil
leaves 1/8 tsp salt
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
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
2 cups
water 1 cup quinoa flakes, rinsed (or any kind of grain you prefer, like millet, oat or spelt) 3
tbsp coconut flakes 3
tbsp nettles, dried 1 apple, grated 1 tsp mint
leaves, dried or fresh 1 tsp cinnamon 1/2 tsp vanilla powder
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...
Drain potatoes (
leave 2
tbsp of
water in a pan).
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
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
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm
water for 30 minutes 3
tbsp fresh lime juice 2
tbsp fish sauce 1 tsp sugar 1
tbsp water 3
tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell pepper 3 shallots, thinly sliced 8 red -
leaf lettuce
leaves 2
tbsp minced unsalted peanuts, toasted 1
tbsp shredded fresh mint 1
tbsp shredded fresh cilantro
Ingredients 1 cup Onion, chopped (1 medium or a little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2
Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay
leaves 3
Tbsp Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more)
Water
* to make a flax egg mix 1
tbsp ground flaxseed with 2.5
tbsp water — then
leave to sit for 5 mins.
I make coconut curry kale chips by blending coconut meat with the
water, a few fresh kaffir lime
leaves, a
TBSP of nutritional yeast, and some curry together and then coating the Kale
leaves before I bake.
1 1/2 c seedless watermelon chunks 1 1/2 c frozen strawberries 2
Tbsp fresh lime juice 1/2 c
water 3 mint
leaves 1 c ice
1/2 c chilled coconut
water 1 chopped frozen banana 1 sm avocado (pitted, peeled, and chopped) 1/2 c baby spinach
leaves 1/2 c frozen pineapple chunks 1/4 c chopped fresh parsley 2
Tbsp fresh lime juice
1 c granny smith apple chunks 1/2 c frozen pineapple chunks 4 kale
leaves 1/4 c fresh parley 1
Tbsp fresh lemon juice 1/2 c coconut
water 1/2 c
water 1 c ice
I put roughly 3 cups of beans in the crockpot, a bay
leaf, 1
Tbsp of salt and fill it up with
water.
1 1/4 c frozen honeydew melon chunks 1/2 avocado, seeded and peeled 1 1/2 c coconut
water 1
Tbsp fresh lime juice 4 to 6 fresh mint
leaves 1/2 c
water
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
Separate the dates evenly into each mug, add 2
tbsp boiling
water to each and
leave to soak for 1 minute.
Ingredients: 1/2 cup uncooked short grain brown rice 1 1/2 cups
water, divided 2 apples, peel
left intact, cored, and diced 1 cups plain unsweetened almond milk or milk of choice 1/4 tsp sea salt 1/3 cup plain Greek yogurt or plain non-dairy yogurt, plus more to garnish 2
tbsp pure maple syrup 1/2 tsp ground cinnamon, plus more to garnish 2
tbsp chopped roasted almonds or walnuts, to garnish (optional)
1 cup buckwheat flour 1 cup barley flour 3 teaspoon salt (level - not heaping - even below level) 6 tablespoons olive oil (I used 2 tbp basil EVOO, 4
tbsp regular EVOO) 4 teaspoon dried Rosemary (or any other herb) 2 teaspoon dried dill 2 teaspoon dried basil 2 teaspoon dried sage 2 teaspoon dried thyme 2.5 cup
water Mix all ingredients well
leaving no lumps.
Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C
water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1
tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry
leaf powder Maldon salt (or any sea salt with nice big crystals)
Ingredients 3
Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay
leaves 2
Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot
water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are also good) Filtered
water (1/2 gallon) Light splash of vinegar (I use apple cider) 1 small piece kelp 1 large onion, diced 2 celery stalks, chopped 3 medium carrots, peeled and chopped 1 - 2 parsnips, peeled and chopped 1 turnip, peeled and chopped 1 large piece of pumpkin or squash, chopped 2 - 3
leaves swiss chard, rinsed and finely sliced 1 medium tomato, chopped (or 1
Tbsp.
Sharba Libiya شربة ليبية Serves 4 - 6 Ingredients 2
tbsp olive oil 150 grams boneless trimmed lamb 1 onion finely chopped 1 tomato 1/2 bunch parsley 1/4 bunch coriander 1 tsp turmeric 1 tsp paprika 1/2 tsp allspice Salt and black pepper A few whole cardamoms, 2 bay
leaves and a stick of cinnamon 1/2 cup orzo 3
tbsps tomato paste 2
tbsps dried mint 6 cups
water lemon slices Method Peel and chop tomato finely, chop parsley and coriander finely.
In a small bowl mix the chia seeds and 12
tbsp water and
leave to set for 10/15 minutes until a gel forms.
For the tofu base 1 cup tofu 1 small onion, diced 2 garlic cloves, crushed 1/2 cup sunflower seeds 1 lemon, juice only 1 cup fresh spinach
leaves 1 small bunch fresh mint 2
tbsp purified
water
2
tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped
tbsp homemade Thai red curry paste (see below) 1/2 -1
tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime
leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot
water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime
leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2
tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped
tbsp homemade Thai red curry paste (see below) 1/2 -1
tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime
leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot
water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime
leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Heat 1
tbsp oil in a frying pan over medium heat add the remaining onion, 1
tbsp of the
water and bay
leaves and fry for 7 mins until soft.
First, soak your fruit in 1 - 2
tbsp boiling
water, add in your spices and
leave to sit for ~ 10 or so minutes to soften and plump up.
ground veal 2 eggs 1/3 cup plain breadcrumbs salt and pepper, to taste 1 large onion, diced 1
tbsp olive oil 4 cups
water 5 bay
leaves 1/2 cup brown sugar salt and pepper, to taste
To replace 1 egg, mix 1
tbsp chia seeds (grinding optional) with 3
tbsp water, stir and
leave to soak for 20 - 30 minutes, then stir again.
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1
tbsp chia or flax seed in 3
tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2 cup cranberries (50 g) 2
tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup white chocolate (50 g) if vegan use a vegan chocolate or
leave out 1 tsp coconut oil A generous pinch of flaky sea salt
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
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2
tbsp cooking oil 2 1/2
tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2
tbsp Asian fish sauce 1
tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro
leaves 1/4 cup chopped fresh mint
Drain the gelatine
leaves and place them in a small pot with 1
tbsp water and heat to about 40 °C / 104 °F, it should be dissolved completely.