Drizzle with 2 teaspoons extra virgin olive oil (reserve 2
teaspoons oil for later).
Not exact matches
Heat vegetable
oil in saucepan, over medium heat,
for 30 seconds, then add onion mixture and 1.5
teaspoons salt (reserve 1/2
teaspoon salt
for later).
2 tablespoons butter 2 tablespoons vegetable
oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4
teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley
for garnish
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive
oil 1 - 2 garlic cloves — minced 1/2
teaspoon dried oregano about 1 lb diced plum tomatoes 1/2
teaspoon coconut sugar pinch red pepper flakes sea salt and freshly ground black pepper
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2
teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut
oil 2 tablespoons sunflower lecithin (optional)-- really good
for you
Warm a wide cast iron skillet over medium heat; add about 1
teaspoon coconut
oil and spoon in 1/4 cup batter
for each pancake.
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2
teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4
teaspoon sea salt 2 tablespoons olive
oil, plus more
for brushing the blossoms 1 small zucchini — finely shredded (optional)
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1
teaspoon dried oregano 1/3 cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4
teaspoon salt Vegetable
oil for frying
I took half of the cauliflower, garlic (now soft and shredded), and all of the linguine and put it in a bowl with a small handful of celery leaves, a squirt of lemon juice, and a half
teaspoon of this wonderful, bold, fruity olive
oil that was half - off at the store (hurray
for bargain hunting!).
4 large or 8 small, New Mexican green chiles, roasted peeled and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3 eggs 3 tablespoons flour 1 tablespoon water 1/4
teaspoon salt Vegetable
oil for frying
for the crust 2 1/2 cups sunflower seeds 2 tablespoons hemp seeds — optional 12 fresh medjool dates — pitted 2 tablespoons coconut
oil 1/2
teaspoon sea salt
4 cups Oat Flour 1 cup Maple Syrup Powder 1/2
teaspoon Sea Salt 1/2 cup Coconut
Oil 1/2 cup Date Paste 2 tablespoons Vanilla Extract 3 tablespoons Filtered Water 1 1/2 cup Raisins (plumped in warm water
for 30 minutes and drained)
4 ounces fresh coconut, grated Vegetable
oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1
teaspoon salt 2
teaspoons sugar 1
teaspoon tamarind concentrate 1
teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2
teaspoon salt 1/2
teaspoon freshly ground black pepper 2
teaspoons soy sauce 6 cups coconut milk, recipe here
for the dough 1 cup whole spelt flour or sprouted spelt flour (I use this amazing sprouted spelt) 2 cups light spelt flour 1
teaspoon sea salt 3 tablespoons coconut or olive
oil 1 1/4 cups boiling water
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1
teaspoon salt 1/4
teaspoon ground cumin 1/4
teaspoon dried thyme 1
teaspoon commercial West Indian masala 1
teaspoon baking powder Soy or canola
oil for frying (about 1 inch deep in a frying pan)
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut
oil — melted 1 tablespoon chia seeds 1
teaspoon vanilla extract pinch of salt 1.
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1/4 cup cashews — soaked
for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1
teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut
oil — melted
Pastry and Assembly: 2 cups flour Pinch of salt 1/2
teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable
oil for deep - frying
Place the squares on a baking dish drizzled with olive
oil, dried herbs, a
teaspoon of paprika and a sprinkling of salt and then bake in a 190C oven
for about 15 - 20 minutes, until deliciously soft.
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2
teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2
teaspoon apple cider vinegar 1/2
teaspoon vanilla extract1 1/2 tablespoons of Bob's Red Mill organic coconut flour 1/2
teaspoon cinnamon 1/4
teaspoon baking soda1 small pinch of saltghee or coconut
oil (
for frying)
For the vinaigrette: 1/4 cup grapeseed
oil Juice of 2 lemons 1 tablespoon Dijon mustard 1/4
teaspoon cayenne pepper, or to taste Pinch of dried oregano Salt and pepper to taste
Ingredients 2 cloves garlic 3 scallions, white and light green part, cut in 1» pieces 5 medium vine - ripened tomatoes, quartered 1
teaspoon salt 2 - 3 large (or 5 small) basil leaves, cut chiffonade 1 Tablespoon Extra Virgin Olive
oil Baguette, cut into slices on the diagonal Garlic, peeled and cut in half Olive
oil for drizzling
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut
oil (optional, can use other
oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2
teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt
oil,
for pan frying
Alternatively cook immediately in a pot of boiling, lightly salted water with a
teaspoon of
oil for approx. 3 minutes or until cooked to your desired consistency.
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive
oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1
teaspoon salt, divided Fresh black pepper 2 cups warm vegetable broth 2 cups unsweetened warm soy or almond milk
1 dozen eggs, hard boiled and cooled in ice water 1 cup mayonnaise 2
teaspoons truffles in
oil salt and pepper 1/2 cup chopped fresh chives (reserve a bit
for garnish)
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4
teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive
oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2
teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved
for dipping • 4 slices provolone cheese
2
teaspoons olive
oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4 cups vegetable broth, divided 1/2
teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed basil leaves, plus a little extra
for garnish
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted
for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2
teaspoons neutral
oil, like safflower 3/4 cup dark brown sugar 1/4
teaspoon salt 1/2
teaspoon espresso powder 1
teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves
1 tablespoon dark sesame
oil 1 3.5 lb bone in pork shoulder (Boston butt), trimmed 1/2
teaspoon kosher salt 1 tablespoon peeled fresh ginger 6 cloves garlic, minced 2 cups cherry cola 1/2 cup of hoisin sauce (click here
for a recipe to make your own!)
ingredients:
for the cake: 360 grams (3 cups) AP flour 400 grams (2 cups) sugar 2
teaspoons baking soda 1 1/4
teaspoons salt 480 grams (2 cups) canned coconut milk 200 grams (1 cup) coconut
oil, liquid 30 grams (2 tablespoons) vinegar 1 generous cup shredded coconut (sweetened or unsweetened)
4 1/2 cups (20.25 ounces) unbleached high - gluten, bread, or all - purpose flour, chilled 1 3/4 -LRB-.44 ounce)
teaspoons salt 1
teaspoon -LRB-.11 ounce) instant yeast 1/4 cup (2 ounces) olive
oil (optional) 1 3/4 cups (14 ounces) water, ice cold (40 °F) Semolina flour OR cornmeal
for dusting
FOR THE LAMB SAUCE 1 large onion, diced 1 tablespoon olive
oil 1 pound lean ground lamb 2 garlic cloves, minced 1 1/2
teaspoons salt 1
teaspoon dried oregano, crumbled 1
teaspoon cinnamon 1/4
teaspoon sugar 1/4
teaspoon black pepper 1 pound eggplant, peeled and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and unifo
for at least 2 and up to 8 hours zest and juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds of one vanilla bean 2 tablespoons plus 2
teaspoons coconut
oil 2 tablespoons plus 2
teaspoons agave nectar directions: Gently heat agave and coconut
oil together until liquid and uniform.
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut
oil, warmed until it liquefies, or olive
oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less
for less sweetness, of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
1 boneless skinless chicken breast 2 tablespoons olive
oil 1/2
teaspoon dried oregano 1/4
teaspoon ground black pepper 3 dashes salt 4 cups chopped romaine lettuce 2 tablespoons sliced black olives 2 tablespoons chopped pepperoncini 2 tablespoons grated parmesan cheese 3 tablespoons Caesar dressing (
for the salad) 2 tablespoons Caesar dressing (
for inside the wrap) 2 large flour tortillas
For the Pasta * 3 Cups Emmer Flour 2 1/2
teaspoons salt (sea salt or kosher) * 4 Eggs 1 Tablespoon extra virgin olive
oil 2 Tablespoons water
3 tablespoons vegetable
oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2
teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices
for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
3 cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2
teaspoon packed lime zest 3/4 cup agave or maple syrup 1
teaspoon vanilla A pinch or two of salt 3 tablespoons lecithin 3/4 cup coconut
oil or coconut butter
FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1
teaspoon sugar 1/4
teaspoon salt 1/4
teaspoon black pepper 1/3 cup olive
oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick slices
2 cups old - fashioned oats (use certified gluten - free oats
for gluten - free granola) 1/2 cup chopped pecans 1/4 cup raw pepitas 1/4 cup raw sunflower seeds 3 tablespoons coconut
oil 3 tablespoons dark brown sugar, packed 3 tablespoons pure maple syrup 1/2
teaspoon fine sea salt 1/2 cup chopped dates (I used deglet noor)
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:
For Grandma Betty's «Sauce» * 1 Large or 2 medium cloves garlic, pressed 1/2
teaspoon salt 2 Tablespoons extra virgin olive
oil or melted butter * 1 - 2 Handfuls fresh herbs, chopped (I like parsley)
6 ounces sourdough bread, torn into rough pieces 3 tablespoons olive
oil 1
teaspoon kosher salt plus more
for serving 1
teaspoon black pepper pus more
for serving 1/2 lb.
1/2 cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1
teaspoon very fine lemon zest, optional 1/2
teaspoon salt 1/4
teaspoon black pepper 1/2 cup nondairy milk Neutral vegetable
oil,
for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive
oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2
teaspoons ground cumin 1/2
teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped,
for garnish
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2
teaspoon turmeric (optional,
for color) a pinch of freshly grated nutmeg a tablespoon of olive
oil,
for greasing the baking pan
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2
teaspoons Trio Carmel Extra Virgin Olive
Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
* 1 cup cilantro leaves and stems, plus extra leaves
for garnish * 1 onion, chopped * 2 jalapenos * 1-3/4 cups chicken or vegetable broth plus 2 Tablespoons, divided * 2 Tablespoons olive
oil * 1-1/2 cups long grain white rice * 2 cloves garlic * 1
teaspoon salt