Shannon's notes: I used a 50 - 50 blend of Earth Balance and olive oil for assembling the pastry, and 1
teaspoon of olive oil instead of Earth Balance in the sauce.
If you have neither tahini or cashew butter I would recommend 2
teaspoons of olive oil instead.
Not exact matches
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons
olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock
instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
I left everything whole
instead of chopping it, substituted extra virgin
olive oil for the coconut
oil, upped the salt to 1/4
teaspoon, and left out the raisins.
* 3 tablespoons
olive oil * 1
teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2
teaspoon hot smoked paprika * A pinch
of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount
of frozen roasted tomatoes from my garden last summer
instead) * Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
I used coconut
oil instead of olive, and only used less than two
teaspoons of it for the while banana.
YOGURT - FREE VERSION:
Instead of the nondairy yogurt, use 2 tablespoons
of lemon juice, 1 tablespoon
of yellow or white miso, 1
teaspoon of olive oil, and (optional) 1 tablespoon
of nutritional yeast.
Filling 2 cups meat
of fresh young Thai coconut 1 cup water
of fresh young Thai coconut 3/4 cup coconut
oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2
teaspoons salt about 6 tablespoons purified water 1 cup
of chopped
olives of your favourite kind (may I suggest Cerignola
olives that come with pits and taste velvety) 1 cup
of chopped sun - dried tomatoes (this time I made an exception and used tomatoes preserved in
olive oil instead of the dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and
oil with the Irish moss until very smooth.