Breading: 1 cup plain breadcrumbs 2 teaspoons dried thyme 1
teaspoon salt Several dashes fresh black pepper
For the pesto: 2 cloves garlic 3 cups fresh basil, loosely packed 1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish 1/3 cup olive oil 2 tablespoons nutritional yeast flakes 1 tablespoon fresh lemon juice 1/2
teaspoon salt Several dashes fresh black pepper
Not exact matches
Sprinkle with 1/2
teaspoon salt and add add
several dashes fresh black pepper.
I looked at the ingredients on my jar of best foods mayonnaise in the refrigerator and added
several dashes of
salt, a pinch of sugar,
several drops of fresh lemon juice, and about an eighth
teaspoon of white vinegar.
Add the fennel, celery, carrots, onion, garlic, 1/2
teaspoon salt, and
several grinds of pepper.
Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot
Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4
teaspoon salt 1/4
teaspoon ground black pepper ⅛
teaspoon freshly grated nutmeg
Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1
teaspoon ground cinnamon 1
teaspoon ground cumin
Several dashes vegetarian Worcestershire sauce
Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
For the Sloppy Joe: 1 tablespoon plus 1
teaspoon coconut oil, divided 1 medium onion, diced medium 1 pound seitan, chopped into bite sized pieces 3 cloves garlic, minced 1 tablespoon minced fresh ginger 2 tablespoons chopped fresh thyme 1 tablespoon sweet paprika 1/2
teaspoon salt 1/2
teaspoon allspice 1/2
teaspoon crushed red pepper flakes 1/8
teaspoon cinnamon
Several dashes fresh black pepper 14 oz can crushed tomatoes 2 tablespoon pure maple syrup 1 tablespoon fresh lime juice 2
teaspoons yellow mustard
For The Briny Caesar Dressing: 1/2 cup cashews, soaked for at least 2 hours and drained 1 head roasted garlic (about 10 cloves, see tip) 2 cloves fresh garlic 1/4 cup capers, with some brine 3/4 cup water
Several dashes fresh black pepper 1/2
teaspoon salt 2 tablespoons nutritional yeast 2 tablespoons grapeseed or olive oil 1/4 cup fresh lemon juice
Chickpea and chorizo warm salad own creation, inspired by
several recipes 1
teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained
salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.
Add 1/2
teaspoon of
salt and pulse
several times until the butter pieces are quite small.
Ingredients: 2 medium - sized cucumbers, partly peeled and roughly chopped / 1/2 ripe avocado / 1
teaspoon fresh dill / 1/2
teaspoon salt or lemon pepper / 1 tablespoon lime or lemon juice / 1 cup plain Greek yogurt / 1/2 C water or
several ice cubes.
Into a bowl put the chopped meat, onion, parsley, the egg, the tablespoon of olive oil, the grated Parmesan, a tiny grating of nutmeg — about 1/8
teaspoon — the bread and milk mush,
salt, and
several grindings of black pepper.
For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced
Several dashes fresh black pepper 1/2
teaspoon salt 1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped into 1/4 inch pieces (leave the skin on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
2 cloves of garlic, minced 1/2 medium onion finely chopped 2 large bunches of Swiss chard, washed in
several changes of water 1 tablespoon extra virgin olive oil 1
teaspoon freshly ground black pepper
Salt to taste
* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2 cup finely chopped shallots (about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2
teaspoon salt * 1/4
teaspoon pepper * 4 cups vegetable or chicken stock * 1
teaspoon cornstarch * 2 Tablespoons water * 2
teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat *
several green onions, thinly sliced
If a flavored all - natural peanut butter lists sugar or
salt as the top (or one of the first few) ingredients, be cautious as this typically translates into
several teaspoons per serving.
To make the Herbed Avocado Spread, add sliced avocado, cream cheese, lemon juice and 3/4
teaspoon salt in a small food processor, pulsing
several times to combine.
12 ounces tempeh 1 (15 ounce) can black - eyed peas 2 cloves garlic 1
teaspoon dried thyme 2
teaspoons dried oregano 1/2
teaspoon paprika
Several pinches of freshly ground black pepper 1 Tablespoon soy sauce 1 Tablespoon tomato paste 1 Tablespoon balsamic vinegar 1/4 cup whole wheat bread crumbs 1/4
teaspoon salt
for the shallot + herb socca (chickpea flatbread): 1 cup of garbanzo bean flour 1 1/4 cups of water 1/4
teaspoon of
salt 2 tablespoons of extra virgin olive oil 1 clove of garlic, pressed or minced 1 spring of rosemary, minced a pinch of fresh oregano, minced 1 large shallot, thinly sliced with a mandolin
several cracks of fresh black pepper
1 tablespoon vegetable oil 2
teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2
teaspoon ground coriander 400g tin coconut milk 1 heaped
teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks
salt, to taste
several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
1/2
teaspoon tumeric
Several dashes fresh black pepper 2 tablespoons nutritional yeast (optional) 1/2
teaspoon salt 1 tablespoon fresh lemon juice
INGREDIENTS for the panna cotta: 4 cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4
teaspoon of sea
salt 1 vanilla bean, scraped (or 1 tablespoon of vanilla extract) 14oz can of full fat coconut milk 2 tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup of frozen strawberries 1
teaspoon of vanilla 1/4
teaspoon of sea
salt 2 tablespoons of maple syrup 2 tablespoons of brown rice syrup 1 cup of thick coconut flakes 1/2 cup of rolled oats garnish:
several mint leaves (chopped or whole)
300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1
teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2
teaspoons baking powder 1 1/2
teaspoons baking soda 1/4
teaspoon table
salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)
Whisk together the heavy cream, cumin, nutmeg, 1/2
teaspoon of
salt, and
several substantial cracks of black pepper (at least 1/4
teaspoon).
Despite efforts over the past
several decades to reduce dietary intake of sodium, a main component of table
salt, the average American adult still consumes 3,400 mg or more of sodium a day — equivalent to about 1 1/2
teaspoons of
salt.
Using a potato masher or spatula, crush the potatoes into large pieces (you don't want to mash them completely; just break them up), then sprinkle them with the remaining 1/2
teaspoon of
salt and
several grinds of black pepper.
Add 2
teaspoons (or so) of olive oil and
several twists of freshly ground
salt and pepper (I use Trader Joe's Pink Himalayan Salt and Trader Joe's Rainbow Peppercor
salt and pepper (I use Trader Joe's Pink Himalayan
Salt and Trader Joe's Rainbow Peppercor
Salt and Trader Joe's Rainbow Peppercorns).
As I mentioned above my favorite breakfast is a small salad of spinach or other greens with
several teaspoons of sunflower seeds for protein, 1/2 or 1 whole avocado and 1 - 2 tablespoons of EVOO for healthy fat, and a bit of Himalayan
salt for flavor and minerals.
In a large bowl, whisk together the yogurt, harissa, lemon juice, 1
teaspoon salt, and
several grinds of black pepper.
After squeezing some lemon juice into the cavity and on the skin, I put large amounts of fresh thyme and smaller amounts of fresh rosemary and
several semi-crushed cloves of garlic in the cavity along with half a lemon, a tbs of kosher
salt and a heaping
teaspoon of fresh cracked black and white peppercorns.
Whisk in the vinegar, sugar, 1⁄8
teaspoon salt, and
several grinds of pepper until the sugar dissolves.
In a large bowl, toss the lettuce with a generous 1⁄8
teaspoon salt and
several grinds of pepper.