Add 1 kg pumpkin, peeled, de-seeded and chopped and 1
tsp dried ginger and sweat for 10 minutes, stirring occasionally.
Here is my recipe (Makes enough for two soup sessions) 1 tsp cardamom seeds 1 tsp fenugreek seeds 2 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp oregano seeds or oregano powder 1/2
tsp dried ginger powder 1/2 tsp turmeric powder 2 dried red chillies
Not exact matches
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh
ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2
tsp dried chili flakes 2
tsp turmeric 1
tsp mustard seeds, ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2
tsp sea salt
I tweaked the recipe a little bit — used fresh cranberries instead of
dried, and the zest of one of the oranges, and I used 2
tsp mixed spice and 1/2
tsp cinnamon instead of the cinnamon and
ginger — and they were amazing!
Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1
tsp baking powder 1/2
tsp baking soda 1
tsp cinnamon 1/2
tsp freshly grated nutmeg 1/2
tsp ground
ginger 1/2
tsp vanilla extract or ground vanilla 1 pinch sea salt
Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2
tsp dry or 2 inches fresh grated
ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1
tsp baking powder 1/2
tsp salt 1
tsp ground cinnamon 1 1/2
tsp ground
ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped
dried apricots (about 8) 1/2 cup
dried cherries 1/3 cup slivered almonds
YOU»LL NEED: 1 Tbsp finely grated carrot; 1/4
tsp finely grated
ginger; 2
tsp rice wine vinegar; 1/2
tsp honey; 1/2
tsp soy sauce; 1/8
tsp toasted sesame oil; 1 Tbsp canola oil; 1/2 cup purple cabbage; 3/4 cup cooked soba noodles or whole - wheat spaghetti (from 1 oz
dry); 1/2 cup broccoli florets; 1/4 cup shredded carrots.
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2
tsp dark soy sauce 1 1/2
tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2
tsp sugar 1 Tbsp oil 1 Tbsp
ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3
dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2
tsp toasted sesame seeds 1
tsp sesame oil 3 Tbsp thai basil, chopped
1 Tbsp chili - garlic sauce 1
tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted
dry of any water and minced 2
tsp canola oil 2 Tbsp fresh minced
ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced
2 Tbs Butter or Ghee for a more authentic taste 1 Large Onion 1 Tbs Cardamom Pods 1 Cinnamon Stick 3 Cloves 1 Bay Leaf 1
Dried Red Chili 1
tsp Dried Corriander 1
tsp tumeric 1 Tbs Fresh
Ginger — Grated 6 - 8 Garlic cloves = Crushed 1/4 Cup Almond Flour Honey — Optional for sweetness Pinch Saffron 1/2 Cup Greek Yogurt 1/2 Cup Heavy Cream
1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2
tsp ginger 1
tsp pepper 1
tsp salt 1
tsp cinnamon 1/2
tsp nutmeg 1
tsp dried thyme 1 tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh orange
I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2
tsp ground
ginger 2
tsp ground cinnamon 2
tsp vanilla extract 1
tsp baking soda 1
tsp salt 2 1/4 cup all purpose flour 1 1/2 cups
dried cranberries 1 package of white chocolate melting wafers (56 total circles) Directions: 1.
1 head of kale, washed,
dried and torn into large pieces 1/4 cup raw almonds (or almond butter) 1 Tbsp fresh lemon juice 1 Tbsp tamari 1
tsp raw honey 1 inch fresh
ginger, grated dash cayenne
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4
tsp ground cumin 1/4
tsp ground cinnamon 1/4
tsp ground
ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or
dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish
Dry mixture 2 cups old - fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac 1
tsp baking powder 1/4
tsp ground
ginger 1/4
tsp ground nutmeg 1/2
tsp ground cinnamon 1/4
tsp ground cardamom 1/4
tsp ground vanilla or 1/2
tsp vanilla extract 1 pinch coarse sea salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
Crockpot Curry (makes 4 good - sized lunches) 2 small sweet potatoes, chopped into bite - sized pieces 1 can of chickpeas, drained & rinsed 1 14oz can of diced tomatoes 1 14oz can of light coconut milk 1 tbsp fresh grated
ginger ** if you are not used to
ginger, use.5 - 1
tsp (or 1/4
tsp dried)
I also had no fresh
ginger left so I added 3 small cloves of garlic (minced) and about 1.5
tsp of ground
dried ginger to the caramelized onions and gave them a quick stir around the pan for about a minute before removing the onions off the heat.
Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or
dry Sherry 1
tsp minced fresh
ginger 2
tsp sugar 1
tsp Asian sesame oil 1
tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced
I also put 1 1/2
tsp xanthan gum into the
dry ingredients, used only 1/2
tsp baking soda and used 3 packed Tbsp fresh
ginger, diced very finely.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh
ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8
dried curry leaves 4 green cardamom pods, seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel seeds 1/8
tsp ground cloves 1/2
tsp ground cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
-- 1 cup GF oats — 2 cups nuts — almond, hazelnut, pecans — or a mix of all three — 1 cup extra —
dried fruit, coconut flakes, pumpkin seeds (stir these in at the end)-- 2
tsp spices — cinnamon, nutmeg,
ginger — or a mix — 4 tbsp coconut oil — 2 tbsp sweetener — honey, maple, date nectar
Matcha Bread Star with a Sweet Black Sesame Filling and a
Ginger Glaze Dough ingredients: 1 tbsp active dry yeast 1 cup vegan buttermilk, lukewarm * 3 1/4 cups all purpose flour 3 tbsp coconut sugar (you can use cane) 1/2 tsp baking soda 3 - 4 tsp matcha, depending on how intense you want the colour to be Pinch of pink himalayan sea salt (orrr just salt) 3 tbsp aquafaba 1/4 cup coconut oil ** 1 cup crystallised ginger, finely chopped (opt
Ginger Glaze Dough ingredients: 1 tbsp active
dry yeast 1 cup vegan buttermilk, lukewarm * 3 1/4 cups all purpose flour 3 tbsp coconut sugar (you can use cane) 1/2
tsp baking soda 3 - 4
tsp matcha, depending on how intense you want the colour to be Pinch of pink himalayan sea salt (orrr just salt) 3 tbsp aquafaba 1/4 cup coconut oil ** 1 cup crystallised
ginger, finely chopped (opt
ginger, finely chopped (optional)
4 lb boneless skinless chicken thighs, halved 3 medium yellow onions, diced 3 cloves garlic, thinly sliced 28 oz diced tomatoes, with their juices 8 oz canned chickpeas, drained 1 quart chicken stock 3 tbsp cilantro, roughly chopped 3/4 cup golden raisins 1/2 cup
dried apricots, halved 1/2 lemon, juiced 1 tbsp cumin 2
tsp turmeric 2
tsp ground
ginger 2 cinnamon sticks (or 1
tsp ground) 1/2 teaspoon ground nutmeg
Ok... here's the «Gingerbread» recipe I mentioned before: Yield: 2 - 8» pans 2 1/2 cups AP flour 1 1/2
tsp baking soda 1
tsp salt 1
tsp ground
ginger 1
tsp cinnamon 1
tsp allspice 2 oz unsweetened chocolate 8 oz unsalted butter 1 cup hot coffee 1 cup brown sugar 1 cup molasses 4 eggs 1/4 cup chopped candied
ginger sift
dry ingredients together melt chocolate, butter, & coffee together add brown sugar, molasses, then eggs add
ginger &
dry ingredients mix until combined spray 2 - 8» pans, pour batter into pans & bake at 325 degrees for about 50 minutes Let me know if you try it & how it turns out.
2 boneless, skinless chicken breasts Salt and pepper 1/2 cup honey 1/4 cup soy sauce 1/4 cup diced onion 2 Tbsp ketchup 1 Tbsp vegetable oil 1 clove garlic, minced 1
tsp fresh
ginger, grated (1/4 -1 / 2
tsp dry) 1/4
tsp red pepper flakes 2
tsp cornstarch dissolved in 3 Tablespoons water Sesame seeds
2 1/4 cups all purpose gluten free flour (I used Bob's Red Mill) 1
tsp baking soda 1 tbsp cinnamon 1/8
tsp sea salt 1 cup evaporated cane sugar 1/4 cup maple syrup 1/3 cup coconut oil 1 large organic egg 1/4 cup water 3 tbsp finely chopped
ginger root 3/4 cup
dried, sweetened cranberries 2/4 cup semi-sweet chocolate chips
300 g ground almonds 1/4 cup orange juice 1/2 cup date syrup 200 g frozen cherries 3/4 cup CHOC Chick cacao powder 3/4 cup CHOC Chick cacao butter 1 cup
dried apricots 1 cup desiccated coconut 1/2 cup flaked almonds 1 tbsp psyllium husk 1
tsp cinnamon 1
tsp mixed spice 1/2
tsp ginger 1/2
tsp nutmeg
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1
tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh
ginger 1/2
tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast,
dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2
tsp sweet paprika (note: I used sweet smoked paprika) 1/4
tsp ground cinnamon 1
tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients: 2 strips dashi kombu (
dried seaweed) 1/2 block tofu, diced into 1 - inch cubes 1 medium tomato, diced into 1 - inch cubes 2
tsp fresh
ginger, grated 2 Tbsp tamari 1/2
tsp salt 1 handful
dried wakame, soaked in warm water for 5 minutes 2/3 cup daikon radish, grated 1/4 cup green onions, sliced A dash of shichimi togarashi (for topping (optional)
1/2 can pumpkin puree 1/3 cup virgin coconut oil, melted 1/2 cup applesauce 1
tsp vanilla extract 2 tbsp cinnamon 1 tbsp nutmetg 1/8
tsp ground cloves 1/4
tsp ground
ginger pinch of salt 1 cup almonds, chopped 1 cup pecans, chopped 3/4 cup pumpkin seeds 1 cup unsweetened
dried coconut flakes
Use a blend of 1
tsp cinnamon, 2
tsps garam masala, 1
tsp cloves, 1
tsp freshly ground black pepper, 1/2 (or to taste)
tsp dried chili peppers, 1 tbsp freshly ground
ginger, 4 ground cloves and 1
tsp ground / powder cardamon and add to onion / garlic mixture with 1/2 tbsp butter.
4 cups oats 1 cup pumpkin seeds 1/2 cup sunflower seeds 1 cup pistachios (shelled, unsalted) 1 cup walnuts 1 ripe banana, mashed 1/4 cup honey 1/4 cup coconut oil, melted 1 Tbsp cinnamon 1Tbsp
ginger 1
tsp nutmeg 1
tsp cloves 1
tsp allspice 1/4
tsp himalayan pink salt 1 cup
dried cranberries 1 cup freeze
dried plums (or red fruit of choice) 2 cups coconut flakes
Italian — 1
tsp each of
dried basil, oregano and rosemary Mexican — 1
tsp cumin, 2
tsp chili powder, 1
tsp oregano, a few dashes of cayenne pepper Indian — 1
tsp ginger, 1
tsp ground corriander, 1/2
tsp turmeric, 2
tsp cumin, 2
tsp garam masala, a few dashes of cayenne pepper
I left out the bread crumbs, used half a cup of walnuts and 1/4 cup
dried cranberries in the «meat» as well as cooking the lentils with a tablespoon of
dried rosemary and 3 bay leaves and adding 1/2
tsp cumin and
ginger and 1/2 tbsp of Braggs Liquid aminos and Worcestershire sauce.
Nasoya ® Organic Extra Firm Tofu or Nasoya ® Extra Firm Twin Pack, patted
dry and cut into 1/2» cubes 1/2
tsp ground
ginger 1 tbsp reduced - sodium soy sauce Nonstick cooking oil spray
1 tbsp coconut oil 2
tsp mustard seeds 1
tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh
ginger, or 1 teaspoon ground
ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g)
dried moong dal, toor dal, urad dal, or red lentils 1
tsp ground turmeric 1⁄4
tsp ground cloves 1
tsp salt 1⁄4
tsp freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
Lemon
Ginger Date Bites (makes 12 bites) 1 cup of pecans 1 cup of dates, pitted 2 tbsp of dried mango (roughly chopped) 1/4 tsp of turmeric 1 tsp of poppy seeds 1/2 tsp of minced, fresh ginger (or 1/4 tsp dried) 1 heaping tbsp of large flake coconut (shredded should work fine if you don't have large flake) 2 tbsp of coconut water 1 tbsp of maple syrup the juice and zest of half a
Ginger Date Bites (makes 12 bites) 1 cup of pecans 1 cup of dates, pitted 2 tbsp of
dried mango (roughly chopped) 1/4
tsp of turmeric 1
tsp of poppy seeds 1/2
tsp of minced, fresh
ginger (or 1/4 tsp dried) 1 heaping tbsp of large flake coconut (shredded should work fine if you don't have large flake) 2 tbsp of coconut water 1 tbsp of maple syrup the juice and zest of half a
ginger (or 1/4
tsp dried) 1 heaping tbsp of large flake coconut (shredded should work fine if you don't have large flake) 2 tbsp of coconut water 1 tbsp of maple syrup the juice and zest of half a lemon
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1
tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2
tsp cumin seeds1 1/2
tsp coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water for 10 minutes 1/2
tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or
ginger, finely grated2
tsp shrimp paste (available in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1
tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2
tsp cumin seeds1 1/2
tsp coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water for 10 minutes 1/2
tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or
ginger, finely grated2
tsp shrimp paste (available in the world food section of supermarkets)
carrots 1-1/2 lbs apples 1 large onion (about 8 oz) 2/3 cup
dried mango (chopped into roughly 1/4 — 1/2 ″ pieces) 4
dried chili peppers, crushed 1 cup raw sugar (turbinado or demerara) 1/4 cup kosher salt 1 Tbs ground
ginger 1 Tbs curry powder (I used hot Madras curry powder) 1
tsp mustard seeds 2 Tbs honey 1-2/3 cups cider vinegar
2 cups of buckwheat groats, soaked 2 - 4 hours 1 cup raw almonds (
dried & activated if you have time — see note below) 1 cup pumpkin seeds 1/4 cup whole flaxseed 1 cup desiccated coconut 1
tsp ground cinnamon 1
tsp ground
ginger 1
tsp vanilla powder pinch himalayan pink salt 1/4 cup pure maple syrup (see note below) 100g
dried super fruits such as cherries, cranberries & blueberries
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves of garlic, finely sliced 20g 5 cm piece of fresh
ginger, sliced 5g 2 cm piece of fresh turmeric root, sliced or 1/2
tsp of turmeric powder 2
tsp garam masala 1
tsp ground coriander 1
tsp ground cumin 1/2
tsp dried chilli flakes 1
tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin of full fat coconut cream (or milk)
Dry: 2 cups One Degree Organics Sprouted Spelt Flour 2
tsp cinnamon 1/2
tsp ginger 1/4
tsp nutmeg 1/8
tsp cloves 1
tsp baking powder 1
tsp baking soda 1/2
tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut, almond, soy) 2
tsp lemon or lime juice 1
tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1
tsp vanilla bean paste
(or however you want, I just don't know the exact amount of beans) 2 - 3 carrots round sliced 2 small to med sweet potatoes 2 - 3 T fresh grated
ginger 1/2 cup
dried apricots (non sulphur)(it was a handful, guessing it was 1/2 might have been more) 2
tsp brown mustard seeds 1
tsp cumin seeds Salt to taste Oil for sautéing 1.
For the boats 4 medium chicken thighs 4 black peppercorns 2 large garlic cloves, peeled 2
tsp ghee or coconut oil 2 medium onions, finely chopped 1/4
tsp fresh
ginger, chopped 1
tsp tomato puree 7 whole
dried unsulphured apricots 4 tbsp full - fat probiotic yoghurt 1/4
tsp fresh lemon juice 1 small handful fresh coriander, roughly chopped (save a little for garnishing) 2 tbsp flaked almonds, toasted 6 baby gem lettuces, washed and
dried Salt and black pepper
3 cups peeled (if desired), cored, and diced pears, mixed varieties 1/2 cup peeled, cored, and diced tart apple 1/2 cup chopped onion 1/4 cup minced candied
ginger 1/4 cup seedless sultanas or
dried currants 5oz apple cider vinegar 1/2 cup raw sugar or light brown sugar 1 clove garlic, sliced 1/2 T grated fresh
ginger 1/4
tsp salt 1/4
tsp red pepper flakes 1/4
tsp ground
dried ginger
If using fresh
ginger, grate it, or add
dry ginger, coriander and 1
tsp of salt to onion.
1/2 oz
dried mushrooms, such as shiitake 3
tsp olive oil 2 med onions, coarsely chopped 2
tsp chopped fresh
ginger 4 cloves garlic, minced 3 c sliced cremini mushrooms 1 1/2 c reduced - sodium beef broth or stock 2/3 c quick - cooking barley 1/4 c
dry sherry 3 Tbsp reduced - sodium soy sauce 1 - 2
tsp dark sesame oil 1
tsp light brown sugar (optional) Chopped scallions (optional)
Slow Cooker Stuffed Apples with Figs [Vegan, Gluten - Free] Calories Serves Cook Time Ingredients 5 apples with the center core hollowed out * Whatever your favorite baking apples are will work, I used Granny Smith apples Stuffing: 5
dried figs (about a 1/4 cup) 1/3 cup of maple sugar or coconut sugar1
tsp chopped crystallized
dried ginger (crystallize your own with coconut sugar in the dehydrator!