If you feel the flavors need a little boost, sometimes
a teaspoon of white wine vinegar will bring all the flavors together.
To make the the mojo picon sauce add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of dried cumin, 1
teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
Add two teaspoons of fresh lemon juice, one
teaspoon of white wine vinegar, half a teaspoon of mustard powder, half a teaspoon of sea salt, and a quarter of a teaspoon of garlic powder.
To make the tartar sauce, finely mince 1 clove of garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2
teaspoon of white wine vinegar, season with sea salt and freshly cracked black pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
Not exact matches
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups water (or stock) 2
teaspoons fine - grain sea salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1 tablespoon
white wine vinegar 1/2 cup good quality olive oil a couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions,
white parts only (green parts reserve for garnish) 1/2
teaspoon of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1
teaspoon of garlic powder 1/2
teaspoon of kosher salt 1
teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
1 1/2 cups chopped Swiss chard stems (this was one bunch
of chard at the grocery store) 1/2
teaspoon salt 1 tablespoon mustard seeds 3/4 cup Champagne
vinegar or
white wine vinegar 1/4 cup honey
FOR THE TZATZIKI SAUCE 16 ounces plain lowfat yogurt 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded 2 cloves garlic, minced 1
teaspoon white wine vinegar Salt and pepper, to taste Juice
of about 1/4 a lemon Extra virgin olive oil
1/2 cup olive oil (or other oil) 1/4 cup
white wine vinegar juice
of two limes (lemons also work) 2 tablespoons water 1 tablespoon honey 1/2
teaspoon salt (be easy on salt, as cooked quinoa is already salted)
1 tablespoon olive oil 1 yellow onion, chopped 1 bunch
of scallions, chopped to
white ends 1 can (15 oz) no - salt added pinto beans 1 can (15 oz) no - salt added kidney beans 1 can (15 oz) tomato sauce 1/4 cup to 1/3 cup ketchup 2 tablespoons vegan Worcestershire sauce 1 tablespoon red
wine vinegar 1
teaspoon chili powder 1
teaspoon garlic powder 1/2
teaspoon oregano 6 whole - wheat buns
1 cup dry
white wine 1 clove garlic, minced 1
teaspoon celery seeds 1
teaspoon allspice or allspice berries 1/2
teaspoon salt 1/4
teaspoon cloves or 3 whole cloves 1/8
teaspoon freshly grated nutmeg 1 cup yellow mustard seeds 4 tablespoons
of vinegar (malt
vinegar preferred)
1
teaspoon of mixed herbs 1 tsp fennel seeds 390g carton
of chopped tomatoes, 1 tbsp
vinegar — red
wine or
white wine 100g red lentils 100g spaghetti
2 cups Gewurtraminer (a slightly sweet
white wine; a reisling might work nicely too) 4 1/4 -1 / 2 ″ thick slices
of lemon 2
teaspoons fresh lemon juice 1
teaspoon white or
white wine vinegar kosher salt to taste 1 large Asian pear (I used one almost the size
of a small grapefruit.
1 pound cucumbers, unpeeled unless waxed fine grain sea salt & lots
of freshly cracked pepper 1/2
teaspoon rose water 1/4 cup
white wine vinegar 1/2 cup plain yogurt (not Greek)
* 1 cup organic quinoa * 1 1/2 cups water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1
teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice
vinegar (or
white wine vinegar or fresh lemon juice), plus more to taste
For the Potato Salad 2 pounds small
white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2 tablespoons
white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2
teaspoons Worcestershire sauce 2 round tablespoons pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed
of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter
In a mixing bowl, add the chicken,
white wine vinegar, lime juice, 1/2
teaspoon rosemary (or 1 sprig
of rosemary leaves), 2 pinches dried thyme, 2 pinches dried sage, 4 - 5 cloves
of garlic (place the garlic pod on a clean surface, place the blade
of a knife over it and hit the blade with the heel
of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2
teaspoon sea salt, 1 tablespoon olive oil, and 1/2
teaspoon pepper powder, and mix them all up.
2 large garlic cloves 1/2
teaspoon kosher salt Pinch
of saffron threads 2
teaspoons roughly chopped fresh ginger 2
teaspoons sweet paprika 1
teaspoon smoked paprika 1/4
teaspoon ground cumin 1/4
teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry
white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry
vinegar and olive oil, for drizzling
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2
teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2
teaspoon crushed red pepper flakes 1 15 - ounce can
of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red
wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
Chile Lime Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice
of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or
white wine 2 tablespoons minced jalapeños 1 tablespoon rice
vinegar 2 cloves garlic, minced (about one
teaspoon) 2
teaspoons crushed red pepper flakes 1
teaspoon granulated sugar 1/4 cup olive oil
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon
white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill pickle brine Dash
of liquid smoke 1 clove garlic, minced 1
teaspoon onion powder 1/4 cup pickling spices 1
teaspoon olive oil 1 head cabbage, quartered 6 red potatoes, halved 1 red onion, sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic
vinegar to taste Salt and freshly ground black pepper to taste
CAKE: 1 and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup
of oatmeal and grind it in a blender) 2
teaspoons baking soda 3/4
teaspoon salt 1/2 cup water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or
white wine vinegar 1 1/2
teaspoons vanilla extract 3/4 cup vegan butter (I use Earth Balance) 1 cup unsweetened shredded coconut
1/4
teaspoon corinader seeds 1/4
teaspoon cumin seeds 1 cup Greek yogurt 2 tablespoons chopped fresh cilantro 1tablespoon chopped fresh mint 2 tablespoons extra-virgin olive oil 2
teaspoons white wine vinegar Juice
of 1/2 lemon Kosher salt 3 tablespoons water, or as needed
Ingredients 2 fennel bulbs, trimmed, halved and thinly sliced 1 tablespoon olive oil 1
teaspoon sugar 1/2
teaspoon salt Juice
of 1/2 lemon 2
teaspoons white wine or cider
vinegar 10 large flour tortillas, cut into 4 - inch disks 2 cups pulled pork (recipe follows) 1 large bunch chives (50 - 60)
1/4 cup buttermilk 2/3 cups greek yogurt 1 tablespoon
white wine or champagne
vinegar 3 tablespoons minced Vidalia or other sweet onion 1 small clove garlic, minced and mashed with a pinch
of salt 2
teaspoons fresh dill, minced 1/4 cup extra virgin olive oil salt and freshly ground pepper to taste.
1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice
of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or
white wine 2 tablespoons minced jalapeños 1 tablespoon rice
vinegar 2 cloves garlic, minced (about one
teaspoon) 2
teaspoons crushed red pepper flakes 1
teaspoon granulated sugar 1/4 cup olive oil
FOR THE SAUCE 1/3 cup sugar 1/3 cup fresh orange juice (from 1 to 2 oranges) 2 tablespoons
white -
wine vinegar 1/8
teaspoon salt 2 to 4 tablespoons duck or chicken stock or reduced - sodium chicken broth 1 tablespoon unsalted butter, softened1 tablespoon all - purpose flour 1 tablespoon fine julienne
of fresh orange zest, removed with a vegetable peeler
1/4 cup shoyu (naturally brewed soy sauce) or GF tamari 2 Tablespoons brown sugar 2 Tablespoons dry
white wine (I also subbed rice
vinegar once and it was great) 2 large garlic cloves, very finely chopped 1
teaspoon toasted sesame oil * 2
teaspoons unrefined, cold - pressed extra-virgin olive oil pinch
of crushed red pepper, or more to taste 2 1/2 pounds (or whatever you can get) grass - fed beef flank steak, cut across the grain on a diagonal into 1 - inch thick slices or left whole (marinating can be longer if the steak is whole)