I used regular basil leaves, but if you can get Thai basil, that is preferred.
Not exact matches
* If you don't have Italian breadcrumbs, just
use regular ones and add a bit of dried
basil and oregano.
Is definitely worth to go the extra mile and try to find it but if you can't find it just
use 1 clove of
regular garlic and add more
basil leaves.
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I
used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai
basil leaves, sliced (or
regular basil, no big deal!)
* 1 head of cauliflower, preferably organic, bottom trimmed off and separated / chopped into florets * 6 cloves of garlic, unpeeled * 4 tablespoons olive oil - I
used blood orange olive oil, but you could
use any fruity olive oil * 2 tablespoons balsamic vinegar - I
used a dark chocolate balsamic vinegar, but you can
use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons chopped fresh mint (or
use fresh tarragon, parsley or
basil)
I didn't have any thyme or rosemary so I
used some
basil, oregano, and sage.This one is going into my
regular menu rotation!
2 Strong Roots avocado halves 1/3 cup of
basil leaves 1 clove of garlic 1/3 cup of macadamia (you can also
use regular pine nuts) the juice of 1/2 lemon salt to taste
1 cup buckwheat flour 1 cup barley flour 3 teaspoon salt (level - not heaping - even below level) 6 tablespoons olive oil (I
used 2 tbp
basil EVOO, 4 tbsp
regular EVOO) 4 teaspoon dried Rosemary (or any other herb) 2 teaspoon dried dill 2 teaspoon dried
basil 2 teaspoon dried sage 2 teaspoon dried thyme 2.5 cup water Mix all ingredients well leaving no lumps.
I couldn't find thai chilis and
basil so I just
used serano peppers and
regular basil.
sugar (I
used coconut palm sugar) 1 tablespoon Asian fish sauce (gluten - free) 1 tablespoon gluten - free tamari or gluten - free soy sauce 1/2 cup fresh Thai
basil, cilantro or
regular basil
Ingredients For the lasagne 1 pack of «tofu leaves» or equivalent (you can also
use regular wheat lasagna squares) For the rocket,
basil and almond pesto a large bunch of arugula, cleaned and blanched in boiling water for 1 minute then drained a large handful of fresh
basil, cleaned 1 garlic clove, peeled 5 tablespoons -LSB-...]
4 to 6 scallions, thinly chopped include greens 1/3 cup chopped fresh cilantro, leafy tops only To Garnish: 4 cups soy bean sprouts 10 to 12 sprigs mint 10 to 12 sprigs Thai
basil (if is not in season you can
use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
I
used regular flour, made my own chefs blend (powdered garlic, dried
basil, pepper, seasoned salt, paprika), added chopped tomatoes, and finished with butter instead if the grapeseed oil.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2
regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I
use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup
basil leaves, preferably Thai
basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of
basil or cilantro
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I
used these beautiful ones) 2 medium sweet potatoes — spiralized (I
use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1
regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro,
basil and mint leaves 1 tablespoon sesame seeds
6)
Use Anti-Oxidant Rich Herbs: Add turmeric, ginger, oregano, garlic,
basil, thyme, kelp and rosemary to as many dishes as possible and drink organic herbal teas on a
regular basis.
And I am German, so I sure do miss my bread A LOT... I was actually able to slice my muffin into 3 pieces (
used regular flax meal and coconut flour), topped one with butter, serrano ham, egg, tomato and fresh
basil, and had the other 2 pieces with more butter and your delicious blueberry chia jam I finally got around to making yesterday.
* 2 Tablespoons oil * 1 medium yellow onion, diced * 2 cloves garlic, minced * 1 pound boneless chicken, cut into strips or large chunks * 3 cups thin eggplant slices, no larger than about 1-1/4» in diameter (about 1 small Italian eggplant or one large Japanese eggplant) * 1/4 cup green curry paste (I typically
use Mae Ploy) * 1 cup coconut milk * 1 cup chicken broth * 1-1/2 teaspoons fish sauce * 1 teaspoon
regular or palm sugar * 1 stalk lemongrass, bruised and cut into several inch pieces * 4 - 5 Kaffir lime leaves * 1 cup bamboo shoots, well rinsed (make sure to buy the matchstick shoots rather than the bamboo tips) * 1/4 cup roughly chopped Thai
basil leaves
also i confess that i added onion and
used «
regular»
basil because i had some growing on the roof — hope that's not too much of a bastardization, pim.