3 - 4 small eggplants — sliced lengthwise, 1 / 4 - inch thickness 2 - 3 bell peppers — seeded and sliced lengthwise 1 - 2 onions — sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other
vegetable oil sea salt and freshly ground pepper — to taste 3 - 4 cloves garlic — minced good amount of fresh herbs — parsley, dill, basil, mint
Not exact matches
Mushroom Soup 2 tbsp coconut
oil, olive
oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube)
vegetable bouillon
sea salt and black pepper
2 tablespoons peanut or
vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups
vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground
sea salt Freshly ground black pepper
2 tbsp olive
oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter
vegetable stock
sea salt
1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups
vegetable stock juice of 1 lemon
sea salt to taste olive
oil smoked paprika
Smooth
Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive
oil 1 teaspoon
sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
Spread the
vegetables out on a baking sheet, drizzle or spray with olive
oil, scatter lots of minced garlic all over and freshly crack some black pepper and
sea salt all over everything.
1 cup brown rice, soaked rinsed 2 1/2 cups
vegetable broth 3 shallots or 1/2 yellow onion, chopped 1 carrot — chopped 1 - 2 cups diced free range, wild chicken (optional) 2 tablespoons avocado
oil 2 garlic cloves 1 1/2 teaspoons
sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro — chopped
Yields: 12 muffins Ingredients 2 Cups Emmer Flour 1/2 Cup packed light brown sugar 2 tsp baking powder 1/2 tsp kosher or
sea salt 1 Cup mashed banana (about 3 small or 2 medium bananas) 1/2 Cup buttermilk 1/2 Cup milk 2 large eggs 2 Tb
vegetable oil 1 1/2 Cups blueberries (fresh or frozen — ... Continued
Ingredients: Fine durum flour, olive
oil, tofutti better than ricotta cheese ® (water, expeller blend of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese,
vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar, garlic powder, onion powder, white pepper, tomato flavor, oregano, organic sugar,
vegetable mono and diglycerides, citric acid,
sea salt.)
1 tbsp olive
oil 1 onion, peeled and chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained and rinsed 4 cups
vegetable stock 1 tsp
sea salt cracked black pepper 2 cups kale, roughly chopped 6 tsp basil pesto
Ingredients: Soybean fiber, soybean protein,
vegetable protein, raw cane sugar, starch, soybean
oil, natural vegan flavor,
sea salt, cinnamon powder, tofu skin
Ingredients: water, soy protein isolate *, vital wheat gluten *, expeller pressed / canola
oil, organic ancient grain flour (kamut ®, amaranth, millet, quinoa), natural flavors (from plant sources), modified
vegetable gum, yeast extract,
sea salt, potato starch, organic cane sugar, onion powder, garlic powder, pea protein, carrot fiber, beetroot fiber, extractives of paprika and turmeric.
Indian Spiced
Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive
oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine
sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
It may be topped with a variety of light toppings such as plain olive
oil and
sea salt, herbs, cheese,
vegetables or even fruit.
3 1/2 cups
vegetable broth 2 cups diced butternut squash (1 - 1 1/2 inch cubes) olive
oil spray 1 shallot, diced 2 cups mushrooms, diced 2 garlic cloves, minced 1 cup arborio rice 1/2 cup white wine
Sea salt / ground pepper 2 cups baby spinach, washed 1/2 cup nutritional yeast flakes
1 tablespoon olive
oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups
vegetable stock 1 heaped cup small - diced
vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar
sea salt & ground black pepper, to taste
I then put extra virgin olive
oil on all my
vegetables which I seasoned with garlic, onion,
sea salt, and ground black pepper to taste.
Sprinkle rosemary leaves,
sea salt, and pepper over the
vegetables, then drizzle liberally with olive
oil.
While cooking prepare the cut up
vegetables by coating them with olive
oil, and then seasoning them with garlic powder, onion powder,
sea salt, and black pepper to taste.
7 to 8 pound roasting chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste
Sea salt and fresh ground black pepper to taste Extra virgin olive
oil (enough to coat the entire chicken and
vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
• 2 tablespoons olive
oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups
vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon
sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish
1 tbsp olive
oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp
sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or
vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
12
sea scallops Salt and pepper 1 clove garlic, minced All - purpose flour for dusting 2 tablespoons white or medium miso paste 1 tablespoon mirin 1 teaspoon soy sauce 1 teaspoon superfine sugar Small bunch watercress, thick stems removed 2 tablespoons
vegetable oil 2 tablespoons dry white wine 1/2 tablespoon whole grain mustard 2 tablespoons heavy cream 1/4 cup finely grated Parmesan cheese.
Organic Brown Rice Flour, Filtered Water, Organic Millet Flour (A blend of coarse and fine), Organic Agave, Organic Tapioca Flour, Fresh Yeast, Safflower
Oil, Organic Chia Seeds,
Vegetable Gum (Xanthan, Cellulose),
Sea Salt.
Arrange the
vegetables and onion on the baking sheet, drizzle with olive
oil, sprinkle with the herbes de Provence and 1 teaspoon
sea salt and toss until the veg and onions are evenly coated in the
oil and spices.
In medium bowl combine onion and cauliflower and toss with 2 tablespoon of olive
oil, 1/2 teaspoon
sea salt and 1/2 teaspoon sweet paprika until olive
oil, spices and
vegetables are evenly distributed.
1 TB of unrefined coconut
oil half of a bunch of collard greens or kale, torn into pieces (I like using a bit of both) 1/2 cup of frozen
vegetables (I used frozen carrots) 1/2 tsp of ground turmeric 1/4 tsp of garlic powder 1/4 tsp of onion powder 1/4 tsp of fine
sea salt 1/2 cup of leftover roasted
vegetables (I used parsnips and brussels sprouts) 1 Epic bar (I used the Uncured Bacon flavor, which is AIP Paleo), chopped into pieces
Filed Under: Sides Tagged With: Clean, Gluten - Free, Healthy Recipes, Kid - Friendly, Low Carb, Under 5 Ingredients, Under 7 Ingredients,
Vegetable, Vegetarian, Video, Weeknight DinnersIngredients: garlic powder, green beans, olive
oil, parmesan,
sea salt
Recipe by: Brooke Lucy for Bluebird Grain Farms Serves 4 - 6 (yields 12 2» diameter fritters) Ingredients: 3 cups grated zucchini (about 2 medium) 3/4 cup Bluebird's Farro Porridge — dry (yields 1 1/2 cups of cooked porridge) 1 large egg 1/4 cup Bluebird's Emmer Flour 1/2 cup
vegetable oil Ground Pepper
Sea Salt Method: On stovetop bring to... Continued
Filed Under: Sides Tagged With: Clean, Gluten - Free, Healthy Recipes, Low Carb, Meal Planning, Pan-Roasted, Under 7 Ingredients,
Vegetable, Vegetarian, Video, Weeknight DinnersIngredients: cauliflower, garlic, olive
oil, onion, parmesan,
sea salt
INGREDIENTS
Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or
vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful of snow peas 1/2 can of coconut milk A handful of bean sprouts 1 lime
gluten - free crust (water, tapioca starch, brown rice flour, white whole grain sorghum flour, potatostarch, olive
oil, cane sugar, milled flax seed, yeast, psyllium,
sea salt, xanthan gum), tomato basil sauce (water, tomato paste, olive
oil, onions, basil, salt, garlic, xanthangum, spices), Daiya mild mozzarella style shred (filteredwater, tapioca starch, non-gmo expeller pressed canolaand / or non-GMO expeller pressed safflower
oil, coconut
oil, pea protein isolate, salt, inactive yeast, vegan naturalflavours,
vegetable glycerin, xanthan gum, lactic acid (vegan), titanium dioxide (a naturally occurring mineral), yeast extract), tomato, basil.
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut
oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon
sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or
vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg
Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive
oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups
vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
ingredients: 1/2 cup leeks, shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade
vegetable stock 2 tablespoons coconut
oil Celtic
sea salt fresh ground pepper dash of red wine vinegar
1 tablespoon
vegetable oil 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper,
sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
for the dough 3/4 cup water — warm 1 tablespoon apple cider vinegar 2 tablespoons soft neutral coconut
oil or other
vegetable oil 1/2 teaspoon baking soda
sea salt — to taste 2 cups sprouted or whole spelt flour
Ingredients (serves 4) 2 tablespoons
vegetable oil 1 large onion, peeled and chopped 400g Carnaroli rice 1 glass white wine 2.5 litres chicken, fish or
vegetable stock, as appropriate 80g butter * 110g grated Parmesan or Gran Padano *
sea salt ground back pepper
Baked
vegetables 1 aubergine / eggplant 4 spring onions or 2 red onions 2 - 4 tbsp extra virgin olive
oil 1/2 tsp ground cinnamon 1/4 tsp ground cumin 1 pinch ground cayenne 1/2 tsp
sea salt 1 handful hazelnuts
olive
oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or
vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or
sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such as parsley, dill, and thyme for garnish - optional
BEST INGREDIENTS: Water, * Expeller Pressed
Vegetable Oil (* Soy, * Canola And / Or * Sunflower), * Apple Cider Vinegar, * Cultured Buttermilk,
Sea Salt, * Cane Sugar, * Garlic, * Whole Egg, * Onion, * Lemon Juice Concentrate, * Mustard Flour, * Tarragon, Xanthan Gum, * White Pepper, * Chives, * Parsley.
Ingredients For the seitan ragù 3 - 4 tablespoons extra virgin olive
oil (and 2 more when ready to serve) half an onion, peeled and finely chopped 1 small carrot, cleaned and finely chopped 1 celery stalk, cleaned and finely chopped 1 teaspoon powdered
vegetable stock whole
sea salt, just enough to taste 150 ml white wine -LSB-...]
4 ounces arugula 8 ounces of thick - cut bacon Handful of grape tomatoes, halved or quartered (optional) Small amount of parmesan cheese, shaved with a
vegetable peeler (optional) Aged balsamic vinegar Drizzle of olive
oil Sea salt Freshly ground black pepper
Water,
vegetables (29 %)(potato *, carrots *, red peppers *, peas *, onion *, green beans *), cannellini beans (10 %) *, tomato puree *, sunflower
oil *, Balti spice mix (turmeric *, coriander *, cumin *, black pepper *, cardamom *, fenugreek *, chilli powder *), rice flour *, ginger puree *, corn syrup *,
sea salt *, cumin seed *.
2 tablespoons olive
oil 3 garlic cloves, minced (about 1 tablespoon) 2 cups dry bread, coarsely crumbled (a few slices) 2 cups kale or collards, sliced into skinny ribbons, or, okay, if you must, blitzed in a food processor 1 to 2 tablespoons water or
vegetable broth, plus more to taste
sea salt and pepper to taste
Free & Easy Organic
Vegetable Balti Ready Meal Water,
vegetables (29 %)(potato *, carrots *, red peppers *, peas *, onion *, green beans *), cannellini beans (10 %) *, tomato puree *, sunflower
oil *, Balti spice mix (turmeric *, coriander *, cumin *, black pepper *, cardamom *, fenugreek *, chilli powder *), rice flour *, ginger puree *, corn syrup *,
sea salt *, cumin seed *.
Water, Mixed Beans (Cannellini, Pinto and Haricot)(25 %) *, Onion (19 %), Carrots (8 %) *, Celery (6 %) *, Chopped Tomatoes (5 %) *, Tomato Puree (5 %) *,
Vegetable Bouillon, (
Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm
Oil *, Celery *, Parsley *, Tumeric *), Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and process
Oil *, Celery *, Parsley *, Tumeric *),
Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our organic palm
oil does not endanger natural rainforest and habitats., * Organically grown and process
oil does not endanger natural rainforest and habitats., * Organically grown and processed.
(vegan, gluten - free, dairy - free, non-gmo, soy - free): Dairy - Free Mozzarella (Filtered Water, Organic Palm Fruit
Oil * †, Modified Food Starch, Natural Flavors [Plant Sources], Less than 2 % of: Pea Fiber, Pea Starch, Bamboo Fiber, Calcium Phosphate, Rice Flour,
Vegetable Glycerin, Sunflower Lecithin,
Sea Salt, Sunflower
Oil, Carrageenan [
Vegetable Source], Calcium Sulfate, Citric Acid, Microbial Enzymes, Xanthan Gum, Disodium Phosphate, Sodium Citrate), Dairy - Free Parmesan (Filtered Water, Organic Palm Fruit
Oil * †, Modified Food Starch, Canola
Oil, Natural Flavors [Plant Sources (Contains Autolyzed Yeast)-RSB-,
Vegetable Glycerin, Less than 2 % of: Sunflower
Oil, Lactic Acid [
Vegetable Source], Calcium Lactate [
Vegetable Source],
Sea Salt, Sodium Phosphate, Carrageenan, Calcium Sulfate, Bamboo Fiber, Nutritional Yeast, Calcium Phosphate, Organic Chickpea Miso * [Organic Handmade Rice Koji *, Organic Whole Chickpeas *,
Sea Salt, Water, Koji Spores], Sunflower Lecithin, Citric Acid, Microbial Enzymes, Annatto).
Bean Cassoulet Ingredients Water, Mixed Beans (Cannellini, Pinto and Haricot)(25 %) *, Onion (19 %), Carrots (8 %) *, Celery (6 %) *, Chopped Tomatoes (5 %) *, Tomato Puree (5 %) *,
Vegetable Bouillon, (
Sea Salt, Yeast Extract (Gluten Free), Rice Flour *, Palm
Oil *, Celery *, Parsley *, Tumeric *), Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our organic palm oil does not endanger natural rainforest and habitats., * Organically grown and process
Oil *, Celery *, Parsley *, Tumeric *),
Sea Salt, Garlic *, Thyme *, Bay *, Black Pepper *, The production of our organic palm
oil does not endanger natural rainforest and habitats., * Organically grown and process
oil does not endanger natural rainforest and habitats., * Organically grown and processed.