Not exact matches
3 Cook the mushrooms, onions, and garlic: There should be a few
teaspoons of fat left in the pan from cooking the patties, but add
additional oil if needed.
Add a
teaspoon of
additional oil if needed and sauté the onions and garlic till onion turns translucent and starts to turn golden.
1 (1 / 4 - ounce) package active dry yeast (2 1/2
teaspoons) 1
teaspoon honey 1 1/4 cups warm water (105 — 115 degrees F), divided 2 cups bread flour or high - gluten flour, plus
additional for kneading 1 cup whole - wheat flour 1/4 cup extra-virgin olive
oil 1
teaspoon salt Cornmeal for sprinkling baking sheets
If necessary, add
additional olive
oil by
teaspoons to reach desired consistency.
You can also add an
additional 1/2
teaspoon of olive
oil and a bit of water if the onions look too dry.
Reduce the heat to medium and add the
additional 2
teaspoons of olive
oil and the mushrooms and stir.
1 tablespoon virgin olive
oil 2 tablespoons Earth Balance Spread (Original) 1/2 cup chopped onion 3/4 cup chopped celery 1/2
teaspoon salt
Additional salt to taste, if needed ⅛
teaspoon pepper ⅛
teaspoon dried tarragon leaves ⅛
teaspoon dried rosemary leaves 1 cup bullion broth or homemade vegetable broth 1/3 cup raisins
ingredients SPAGHETTI POMODORO 1/4 cup olive
oil (plus
additional, to garnish) 1 small onion (peeled, finely diced) 2 cloves garlic (peeled, minced) 1/4
teaspoon chili flakes (optional) 1 (28 - ounce) can whole peeled tomatoes (hand crushed) bundle fresh oregano 1 pound spaghetti 2 tablespoons unsalted butter (softened) 1/4 cup whole basil leaves (to garnish) parmesan (to serve) Kosher salt and freshly ground pepper (to taste) butcher's twine
Ingredients For the dough 3 cups bread flour 1 tablespoon sugar 2
teaspoons instant yeast 1-1/4
teaspoons salt 1/4 cup milk 2 tablespoons olive
oil 1 cup + 2 tablespoons lukewarm water For the glaze 2 - 4 cloves garlic, minced 2 tablespoons butter
Additional toppings Italian seasoning for sprinkling, optional Parmesan cheese for sprinkling, optional
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive
oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup reserved bean cooking liquid, or
additional wine 1/2 cup chopped flat - leaf parsley 1
teaspoon salt 1/2
teaspoon freshly ground black pepper
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive
oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive
oil salt + pepper about 1 - 2
teaspoons of za'atar some
additional sesame seeds (there should be some in the za'atar, but I like a little extra)
Ingredients: Dough 3/4 cup lukewarm water (about 110 °F) 2 tablespoons olive
oil 1 tablespoon Pizza Dough Flavor, optional 1
teaspoon instant yeast 1/2
teaspoon salt 1 3/4 cups unbleached all - purpose Flour 1/3 cup Hi - maize Natural Fiber or 1/3 cup Italian 00 flour or 1/3 cup
additional all - purpose flour olive
oil or garlic
oil for brushing
1 - 2 tablespoons olive
oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1
teaspoon sugar (or to taste) zest of 1 lime 1/4
teaspoon salt (or to taste)
Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
8 ounces spaghetti, fettuccine or similar noodles 2 tablespoons extra virgin olive
oil 2 tablespoons unsalted butter 1 small yellow onion, finely chopped 16 ounces sliced cremini mushrooms 4 cloves garlic, minced 1/2
teaspoon kosher salt 1/4
teaspoon black pepper 1/4 cup good quality balsamic vinegar 1/2 cup Parmesan cheese, freshly grated (plus,
additional for serving) 1/4 cup fresh parsley, chopped
Push vegetables over to the side of the skillet, add the
additional teaspoon of coconut
oil.
This time I used coconut sugar, added 1
teaspoon of cinnamon, did 1/4 cup of peanut butter and 1/4 cup of coconut
oil, and lastly added an
additional 4 tablespoons of milk to have a creamier cookie dough which resulted in AMAZING cookies!
Ingredients 2 1/4 cups all - purpose flour 1/2
teaspoon baking soda 1
teaspoon baking powder 1/2
teaspoon salt 1 1/2 cups granulated sugar, plus an
additional 1/2 cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3 cup vegetable
oil 1 large egg 1 tablespoon whole milk 1
teaspoon lemon
oil (if you can't find lemon
oil, try using 1 tablespoon of finely grated lemon zest) 1
teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon
oil.)
1 (15 - ounce) can cannelloni beans, drained 2 to 4 cloves garlic 3 tablespoons lemon juice 1 tablespoon extra virgin olive
oil 1/4
teaspoon fine sea salt, or more to taste 1/8
teaspoon pepper 2
teaspoons chopped fresh Italian parsley, basil, or a combination
Additional chopped fresh Italian parsley or basil, or diced roasted red peppers for garnish (optional)
1 cup whole - wheat orzo pasta 3 ears corn, shucked and kernels removed from cob (about 1 1/2 cups) 2 tablespoons fresh lime juice 1 avocado, diced 1/4 cup olive
oil 2 tablespoons cider vinegar 2 tablespoons sugar 3/4
teaspoon ground cumin 1/2
teaspoon salt 1 pint grape tomatoes, halved 1/4 cup chopped flat leaf parsley Pepper and
additional salt to taste
1 Cup White Farro Flour 1 Cup Whole Grain Farro Flour 1 Cup Coconut Palm Sugar 1
Teaspoon Ground Flax Seed 1
Teaspoon Baking Powder 1/2
Teaspoon Salt 1/2
Teaspoon Baking Soda 1
Teaspoon Ground Cinnamon 1 Cup Granola of Choice (I Used Peanut Butter Granola 1
Teaspoon Vanilla Extract 1/3 Cup Olive
Oil (Or Organic Virgin Coconut
Oil) 1 1/2 Cups Light Buttermilk Topping:
Additional Granola
Push the mushrooms to one side, and add an
additional teaspoon olive
oil to the other side of the pan and fry the garlic until golden brown, less than a minute.
2-1/2
teaspoons active dry yeast (1 packet) 1 cup warm water (105 to 115 F; 40 to 46 C) 1
teaspoon agave nectar 1 tablespoon extra-virgin olive
oil, plus
additional for brushing the pizza crusts 3 cups all - purpose flour 1
teaspoon salt
2 tablespoons canola
oil 4 six - inch corn tortillas 1/4
teaspoon salt (plus
additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4 cup chopped, fresh cilantro 1/4 cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)
ingredients FOR THE CAKE: 1 tablespoons unsalted butter (melted, for greasing) 3/4 cup unsweetened cocoa powder (plus
additional for dusting) 1 3/4 cup all - purpose flour 2
teaspoons baking soda 1
teaspoon baking powder 3/4
teaspoon Kosher salt 1 1/2 cup granulated sugar 1/2 cup brown sugar 1
teaspoon instant coffee 1 cup sour cream 1/3 cup water 2
teaspoons vanilla 1/4 cup vegetable
oil 4 large eggs FOR THE GLAZE: 1 can sweetened condensed milk 1 1/4 cup bittersweet chocolate (chopped) 1
teaspoon vanilla 1/4 cup toasted sliced almonds 1/2
teaspoon crunchy sea salt
ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed and dried) olive
oil cooking spray PUMPKIN HUMMUS: 1 cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1
teaspoon sea salt (plus
additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4
teaspoon ground nutmeg 1/2
teaspoon ground cinnamon 1/4
teaspoon freshly ground black pepper SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, optional)
1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2
teaspoons baking powder 1/4
teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1
teaspoon canola
oil (or olive
oil)
Additional water, about 1/4 — 1/3 cup Canola
oil for the pan Banana, Blueberries, other fruit, optional
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4
teaspoons fine grain sea salt, divided 1
teaspoon maple syrup Few drops of toasted sesame
oil 1/2 cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5 cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4
teaspoons toasted sesame seeds
Additional Toppings (if desired): strips of steak or chicken, stir - fried tofu, fried egg, other stir - fried vegetables, etc..
Ingredients 6 — 10 small to medium potatoes (I used red potatoes) 8 small to medium shallots Olive
oil 1 tablespoon fresh rosemary, chopped 2/3 cup goat cheese 1/2
teaspoon salt 1/2
teaspoon pepper Dried parsley and
additional goat cheese for topping, if desired
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1
teaspoon salt, plus
additional as needed 1
teaspoon dried crushed red pepper flakes 3 tablespoons olive
oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4
teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1
teaspoon of salt and red pepper flakes.
For the timbale: 4 medium - firm, ripe heirloom tomatoes, seeded and diced to about 1/4» (about 1 1/2 cups) 2 cups nectarines, pitted and diced to about 1/4» 1 tablespoon chervil leaves, plus
additional leaves for garnish 1 tablespoon fresh lemon thyme, chopped, plus
additional leaves for garnish 1/4 cup dessicated coconut, or unsweetened 1
teaspoon high quality extra virgin olive
oil, divided, plus
additional for garnish Sea salt crystals
1 large eggplant Olive
oil for frying 2 medium onions, sliced 2 large ripe tomatoes, peeled and sliced 1/4
teaspoon red chile flakes (add more for
additional heat) 1/4 cup vegetable stock 2 cups plain yogurt 4 garlic cloves, crushed Chopped fresh coriander and mint, for garnish Salt to taste
for the turmeric spiced carrots: 2 cloves of garlic 1
teaspoon of turmeric 1
teaspoon of cumin 1/2
teaspoon of cinnamon 1/2
teaspoon of kosher salt a pinch of cayenne 1/4 cup of olive
oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5 cups of water (or a chicken or vegetable broth) * If you're using water, you will likely need
additional salt, about 1/4 -1 / 2 a
teaspoon juice from 1/2 a lemon
* 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pounds in pods) * 1/4 cup plus 1 tablespoon extra-virgin olive
oil, divided, plus
additional for drizzling * 1 1/2 cups packed baby arugula (1 1/2 ounces), divided * 3 tablespoons grated Pecorino Toscano or Parmigiano - Reggiano * 1/4
teaspoon grated lemon zest * 1/2
teaspoon fresh lemon juice * 1 baguette * 1 garlic clove, halved crosswise * 16 mint leaves
INGREDIENTS 4 cups gluten - free rolled oats 1 cup raw sliced almonds 1/2 cup coconut sugar 1 tablespoon raw cacao powder 1
teaspoon ground flaxseed 1/4
teaspoon sea salt 1/2
teaspoon ground cinnamon 1 tablespoon cacao nibs 1/3 cup coconut
oil 1/3 cup Philosophie cacao bee honey or Philosophie green bee honey 4
teaspoons pure vanilla extract Serve with:
additional cacao nibs, strawberries + coconut yogurt
2 tablespoons olive
oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup of
additional lentils) 4 cups vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1
teaspoon sea salt Sea salt & pepper to taste
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1
teaspoon salt, plus
additional as needed 1
teaspoon dried crushed red pepper flakes 3 tablespoons olive
oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry white wine 3 garlic cloves, chopped 1/4
teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1
teaspoon of salt and red pepper flakes.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive
oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive
oil salt + pepper about 1 - 2
teaspoons of za'atar some
additional sesame seeds (there should be some in the za'atar, but I like a little extra)
Add an
additional 1 - 3
teaspoons of coconut
oil as necessary.
Melt an
additional teaspoon of coconut
oil and stir one
teaspoon of beet juice to drizzle over truffles (optional).
1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive
oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1
additional teaspoon of adobo sauce 1 tablespoon + 1
teaspoon cumin 2
teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1 cup vegetable broth or water 1 bunch chopped fresh cilantro leaves
3 tablespoons extra-virgin olive
oil, plus
additional for brushing baking dish 6 medium ripe vine tomatoes, tops sliced off and seeds removed Sea salt 1 medium onion, very thinly sliced 2 garlic cloves, minced 1/2 pound asparagus, trimmed and grated 1/2 pound zucchini, trimmed and grated 3 tablespoons finely chopped cilantro 1/3
teaspoon chile flakes, or to taste 3 tablespoons toasted shelled pistachios.
2
teaspoons cumin seeds 7 tablespoons red wine vinegar 6 tablespoons olive
oil 5 15 - to 16 - ounce cans kidney beans, rinsed, drained 1 medium - size red onion, finely chopped 1 1/2 cups walnuts, coarsely chopped 1/2 cup chopped fresh cilantro, plus
additional for garnish Romaine lettuce leaves Additional chopp
additional for garnish Romaine lettuce leaves
Additional chopp
Additional chopped walnuts