1 head cauliflower, stem and
thick stalks removed, broken into large florets 1 tablespoon plus 1/2 teaspoon coconut oil, divided 1 clove garlic, minced 2 scallions, sliced, plus more for garnish 2 teaspoons coconut aminos Salt to taste 2 eggs, lightly beaten
Not exact matches
10 dried small hot red chiles, such as piquins, stems
removed 5 candlenuts (or substitute macadamia nuts or cashews) 2
stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails
removed (optional), deveined if desired 1 1/2 cups
thick coconut milk, recipe here
If the
stalks are very
thick you can
remove the outer layer by peeling them with a knife or vegetable peeler.
Wash kale, and
remove thick stalk and veins.
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass
stalks, tough outer leaves
removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm
thick slices4
thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
2 leaves Swiss chard (4 ounces), sliced 1/2 inch
thick crosswise (1 1/4 cups),
stalks removed and chopped into 1 / 2 - inch pieces (1/2 cup)
• 1/2 cup reduced fat mayonnaise • 1/4 cup low fat sour cream • 1/4 cup fresh tarragon, chopped or 2 teaspoons dried • 1 teaspoon grated lemon zest plus 1 tablespoon fresh lemon juice • 2 5 - ounce cans solid white albacore tuna fish in water, drained • 2 green onions, sliced • 2 celery
stalks, sliced • ground pepper to taste • 1 pound watercress,
thick stems
removed