tag:blogger.com,1999:blog-61380975107850224442024-03-24T23:09:23.476-07:00Foodture: Cooking for a Healthy FutureImproving you and your families’ health by providing the right cooking equipment & plant based recipes.
Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.comBlogger815125tag:blogger.com,1999:blog-6138097510785022444.post-22021723453252846392024-03-08T16:42:00.000-08:002024-03-08T16:42:53.545-08:00How to Sprout Seeds For SaladsMake your own Sprouts
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Sprouts are tasty and delicious, and growing them is a simple process,
although it does require a few minutes of your time each day to get quality sprouts.
Sprouts are rich in sulforaphane, a cancer-fighting compound.
Sprouts spring from newly germinated peas and beans. They add much in the way of nutrients-to-your diet, & they're tasty and inexpensive. There are many varieties, ranging from mild and crunchy mung bean sprouts to spicy and delicate radish sprouts. Raw sprouts are great in salads and sandwiches, and the sturdier varieties can also be stir-fried briefly.
They can be grown year-round, and provide an opportunity for simple gardening projects for limited spaces and for children. Seeds often used for sprouting include mung bean, soybean, lentil and alfalfa.
When purchasing seeds for sprouting, be sure to get seeds that have not been treated with a fungicide, insecticide or any other material. This type of seed is available at health food stores and many supermarkets.
To grow sprouts, begin with a clean, wide-mouth quart jar. This size jar allows you to grow up to two cups of sprouts with little difficulty. The wide mouth allows easier removal of the sprouts with minimal damage.
Cover the bottom of the jar with the desired amount of seed, generally not more than ¼ cup. (Depending on the type of seed that is used, only one to two tablespoon may be required to fill a jar.)
Cover the mouth of the jar with cheese cloth and secure with a rubber band or screw-top ring, or use a commercially available screw-top sprouting lid. Soak the seeds for 8-12 hours in a volume of water at least double that of the seeds. This will soften the seed coat for sprouting.
After soaking, drain off the water and rinse the seeds. After the rinse water has been drained off, invert the jar and prop it at an angle with seed distributed evenly along the side of the jar. By placing the jar at an angle, the sprouts will have good drainage and air circulation
(Figure 1).
Keep the jar in a dark place, at 68° to 70°F. Sprouts grown in a light location will turn green and may be bitter and tough.
Continue to rinse the sprouts two to four times a day until they have grown to the desired length. Always be sure excess water is drained off the sprouts; if the sprouts remain in the water they could ferment and spoil
(Figure 2).
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GGRAuxFYG3pQE7Dn99ZDF9VSlOV8W8QI9hNdrcefcwlACu_6JN0P0V_amafh_Tbe8vltGRXA4A1ChcpAOKpQdy0NTJzEzIhlO34s6m-NpN3B4t4BkBDOVS1ZfDS8WEBkNypsQf9IuhUB2RQ7okkiJkBbFp0tv4cywkyOn3BGeGCDegEjOz3HxKEBBf-I/s552/figure1.png" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="552" data-original-width="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GGRAuxFYG3pQE7Dn99ZDF9VSlOV8W8QI9hNdrcefcwlACu_6JN0P0V_amafh_Tbe8vltGRXA4A1ChcpAOKpQdy0NTJzEzIhlO34s6m-NpN3B4t4BkBDOVS1ZfDS8WEBkNypsQf9IuhUB2RQ7okkiJkBbFp0tv4cywkyOn3BGeGCDegEjOz3HxKEBBf-I/s600/figure1.png"/></a></div>
Some seeds need only to be sprinkled over a moist cloth or paper towel to sprout. Again, keep the seeds in the dark while they sprout, and keep them moist. Most sprouts will take two to five days to grow to their optimum size. Wash them thoroughly to remove the seed coat, if necessary. Sprouts may be kept for one to two weeks in the refrigerator if kept in a sealed container. Sprouts may be frozen by blanching them over tenderize for three minutes and cooling them in ice water. Drain them and pack into freezer containers. One cup of raw mung bean sprouts contains 48 calories, 6.5 grams of protein, 1.5 grams of fat, and 5.6 grams of carbohydrate. One cup of cooked bean sprouts contains 48 calories, 6.6 grams of protein, 1.8 grams of fat, and 4.6 grams of carbohydrate. In addition, sprouts are a good source of minerals and vitamins, particularly vitamins B1, B2, and C.
Sprouter's Guide
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Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-30664315931895276512023-11-14T18:26:00.000-08:002023-11-14T18:26:03.919-08:00Tempeh Chili<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zLOnMN40hAIMeMCl6YLXPclpmFTa8UX9_Zcr5ttQknTeEbNGJmQlFTVU3pviMZCj3RoSpVhyO71x5TsOpyigzepX6PaRgTS06kLg6J_wOMgWQ_x7v3cbgAyWvYLfrFKrSZvY8phn91Z4E83JZUniC9zoBQ1AmdWCqvImCPY949yHpUr8IkipU_1C2lTF/s726/3_w650_h726_s1.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="726" data-original-width="650" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zLOnMN40hAIMeMCl6YLXPclpmFTa8UX9_Zcr5ttQknTeEbNGJmQlFTVU3pviMZCj3RoSpVhyO71x5TsOpyigzepX6PaRgTS06kLg6J_wOMgWQ_x7v3cbgAyWvYLfrFKrSZvY8phn91Z4E83JZUniC9zoBQ1AmdWCqvImCPY949yHpUr8IkipU_1C2lTF/w359-h400/3_w650_h726_s1.webp" width="359" /></a></div><br /><p><b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Tempeh Chili</span></b><br />
<span style="box-sizing: content-box; font-size: 14pt;">Tempeh chili is an easy one-pot meal that’s hearty, protein packed and one of my favorite chili </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Ingredients</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Scale </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 (8 oz.) package tempeh), crumbled</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 large onion, chopped cone #3</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3 large cloves garlic, minced cone #1</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 tablespoons olive oil or 1/4 cup water, for sauteing</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 cup red kidney beans ( cooked)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 cup pinto beans (cooked)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 cup black beans ( cooked)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 can (28 oz.) diced fire roasted tomatoes and juices or 3 cups fresh diced tomatoes</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 cup sweet corn</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 can (4 oz.) diced mild green chilies or 1 green bell pepper, cored, seeded and diced</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 tablespoons chili powder</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 teaspoon cumin</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 – 1 teaspoon garlic powder</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 teaspoon chipotle powder</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">salt & pepper to taste</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">5 cups water + 3 boullion cubes</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Optional garnish:</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">sliced scallions + vegan sour cream,</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Instructions</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Stovetop: In a
large 7 Qt roaster, heat your oil/water over medium heat. Add onions,
garlic, spices and tempeh and cook for 5 minutes stirring frequently.
Add beans, tomatoes, green chili and water, bring medium high heat
click, reduce heat to low simmer for 25 minutes. Chili will thicken upon
cooling.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Serves 4 – 6</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"> </span><br /></p><div style="clear: both; display: block; text-align: center;"><img border="0" height="600" src="https://media.jbanetwork.com/image/cache/3/1/6/0/0/5/1_w400_h600_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 600px; margin: 0px auto; padding-left: 150px; padding-right: 150px; width: 400px;" width="400" /></div>
<b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">VEGAN CASHEW SOUR CREAM</span></b><br />
<b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Ingredients</span></b><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 cup <b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;">raw cashews</b></span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 cup <b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;">water</b></span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tablespoon <b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;">lemon juice</b> </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3/4 teaspoon <b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;">apple cider vinegar</b></span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Generous pinch of <b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;">mineral salt</b></span><br />
<b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Instructions</span></b><br />
<span style="box-sizing: content-box; font-size: 14pt;">Soak the cashew in 1 of 2 ways, then drain and rinse well.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Soak cashews covered with 2 – 3 inches of water for 2 – 3 hours, overnight is great too but not necessary for cashews.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">For a faster soak, add them to hot water, not boiling, and let soak for 5 – 10 minutes.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">In high-speed or
personal blender, add all ingredients and blend until nice and creamy,
stopping to scrap down the sides every now and then. Add a tad more
water as needed to create desired consistency.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Sour cream is
best refrigerated for at least an hour before serving, but will do fine
if served right away. Sour cream will thicken upon being chilled.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Makes about 1 1/4 cup. <br /></span>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-59540043948245041272023-11-14T18:24:00.000-08:002023-11-14T18:24:51.860-08:00Crunchy Thai Tofu Bowl with Peanut Dressing<p> <b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Crunchy Thai Tofu Bowl with Peanut Dressing</span></b><br />
<b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;"> </span></b></p><p><b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLS5HiK0zWCg3UpB07dI5B0GgVFKdmCL9tH_ShBIsSFZjWVEHC6VHNZIISLuVzq2DwAQggwVmxdPn0078BsGY3XwEKuod3ACix195g2C3sHhYBAiZlWgxbfa2iZ8qoMsfERuyVqs5nywVZ4PZZdi4bMTpL9xGExt_HubwUhEiQDzCkUoHYkiNcyv4zYX4A/s650/7_w650_h645_s1.webp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="645" data-original-width="650" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLS5HiK0zWCg3UpB07dI5B0GgVFKdmCL9tH_ShBIsSFZjWVEHC6VHNZIISLuVzq2DwAQggwVmxdPn0078BsGY3XwEKuod3ACix195g2C3sHhYBAiZlWgxbfa2iZ8qoMsfERuyVqs5nywVZ4PZZdi4bMTpL9xGExt_HubwUhEiQDzCkUoHYkiNcyv4zYX4A/w400-h398/7_w650_h645_s1.webp" width="400" /></a></b></div><b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><br />Ingredients</b><br />
<b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Tofu:</span></b><br />
<span style="box-sizing: content-box; font-size: 14pt;">14 oz extra firm tofu, drained and pressed, cut into 1/2 inch cubes</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tablespoon sesame oil</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tablespoon soy sauce - tamari </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tablespoon miso</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 1/2 teaspoons chili garlic sauce (sambal oelek)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"> </span><br />
<p></p><div style="clear: both; display: block; text-align: center;"><img border="0" height="600" src="https://media.jbanetwork.com/image/cache/3/1/6/0/0/5/7_w400_h600_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 600px; margin: 0px auto; padding-left: 150px; padding-right: 150px; width: 400px;" width="400" /></div>
<b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Peanut Dressing:</span></b><br />
<span style="box-sizing: content-box; font-size: 14pt;">4 T sesame oil</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3 tablespoons freshly squeezed lime juice</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 tablespoons tamari soy sauce</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 1/2 tablespoons miso</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 1/2 tablespoons creamy unsweetened peanut butter + 1T Water<br style="box-sizing: content-box;" /></span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 1/2 tablespoons chili garlic sauce (sambal oelek)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 1/2 teaspoons fresh grated ginger</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 1/2 teaspoons coconut sugar</span><br />
<br />
<div style="clear: both; display: block; text-align: center;"><img border="0" height="600" src="https://media.jbanetwork.com/image/cache/3/1/6/0/0/5/9_w400_h600_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 600px; margin: 0px auto; padding-left: 150px; padding-right: 150px; width: 400px;" width="400" /></div>
<b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Salad:</span></b><br />
<span style="box-sizing: content-box; font-size: 14pt;">8 cups baby bok choy, thinly sliced</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 cup pea pods, thinly sliced</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 cup shredded carrot cone #2</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 cup thinly sliced red cabbage cone #4</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 medium red bell pepper cone #3 </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 cup radish, cone #2<br style="box-sizing: content-box;" /></span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/3-cup salted peanuts, chopped cone #3<br style="box-sizing: content-box;" /></span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 tablespoons thinly sliced green onion</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 tablespoons finely chopped cilantro</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"> </span><br />
<b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Instructions</span></b><br />
<span style="box-sizing: content-box; font-size: 14pt;">Preheat a
skillet to medium heat- Drain the tofu well, pat dry and slice the
block in half lengthwise, then wrap in a clean tea towel (or several
paper towels). Set something heavy on top, and press.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Cube tofu into ½ inch pieces. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add oil to the
skillet and pan fry the tofu until browned. Add soy sauce, miso, and
chili paste. stir gently to coat the pieces. Remove from heat.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Toss bok choy, pea pods, carrot, cabbage, pepper, and radishes together in a large mixing bowl.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Whisk together
oil, lime juice, garlic, ginger, coconut sugar, soy sauce, miso, peanut
butter, and red chili paste in a medium mixing bowl. Pour dressing over
salad and toss well to coat. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Top with crispy tofu, peanuts, green onion and cilantro and serve.</span>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-74709851913906541072023-11-14T18:23:00.000-08:002023-11-14T18:23:13.965-08:00 Creamy Kale & Edamame Asian Salad<p> <b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;"> </span></b></p><p><b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7W7BoqjOATRYxebV5Yu0OQT6Cv05tCc5WKQqCkCjX5wQpBhOBXvZLz4q9x7Ov0JWrYQy8ZrZF1lRps8w1R6Z9LDnvNyzrNQ2uC73E_cDXPi0VDUv6BVXB6OIoStIpD4jU8KLf9399E-5i_07DnWwNhq37Pcun_I_Y2J4EOVkpdib1s4RqrvCEO4s6uNRy/s744/5_w650_h744_s1_PR15_PCffffff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="744" data-original-width="665" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7W7BoqjOATRYxebV5Yu0OQT6Cv05tCc5WKQqCkCjX5wQpBhOBXvZLz4q9x7Ov0JWrYQy8ZrZF1lRps8w1R6Z9LDnvNyzrNQ2uC73E_cDXPi0VDUv6BVXB6OIoStIpD4jU8KLf9399E-5i_07DnWwNhq37Pcun_I_Y2J4EOVkpdib1s4RqrvCEO4s6uNRy/w358-h400/5_w650_h744_s1_PR15_PCffffff.jpg" width="358" /></a></b></div><b style="background: inherit; border: none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><br />Creamy Kale & Edamame Asian Salad</b><br />
<span style="box-sizing: content-box; font-size: 14pt;">Ingredients</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">For the peanut dressing:</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/4 cup peanut butter or almond, or cashew butter + 1/4 water<br style="box-sizing: content-box;" /></span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 tablespoons tamari or soy sauce*</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 tablespoons rice vinegar</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 tablespoons lime juice (about 1 lime)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tablespoon maple syrup</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1teaspoons toasted sesame oil (optional)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 teaspoon sriracha or to taste</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 garlic cloves minced</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tablespoon grated ginger</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">For the salad:</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">4 cups chopped kale lacinato or curly, sliced or torn into small bites</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 cup shelled edamame thawed</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 cup slivered almonds or sliced</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 large avocado chopped (optional)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/4 cup seaweed- Nori or wakame chop up and add to salad to serve<br style="box-sizing: content-box;" /></span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 tablespoons hemp hearts</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Instructions</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Make the
dressing: Mix the peanut butter, tamari, rice vinegar, lime juice, maple
syrup, sriracha, garlic, ginger, and ¼ cup water in a medium bowl until
smooth. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Massage the kale: Place the kale in a large bowl. Add one third of the dressing and massage the leaves until just tender. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Combine the
ingredients: Add the edamame, almonds, avocado, and sunflower seeds. Add
the desired amount of dressing and mix gently until fully incorporated.
</span><p></p>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-51205556547237473192023-11-14T18:17:00.000-08:002023-11-14T18:17:43.246-08:00 Fall Cobb Salad<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_yxs3pTBEjjk7bpXjP4FLXIFLQXIrIyqQkWXtEAb1L3u2cKGssh-UM1_ZG2eQFHB1jifHfQsGns86vru_zhh_YY4mD84StdUHzKpoTNdnN0VL1BBfzsem868qVMR86SqVb7XtP3s54p5WvB49cwzU0dcIC_qN6_NCgYM5SDjnU5wsFNK1SIhjEAJu5x_/s1707/Fall-Cobb-Salad-9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1707" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk_yxs3pTBEjjk7bpXjP4FLXIFLQXIrIyqQkWXtEAb1L3u2cKGssh-UM1_ZG2eQFHB1jifHfQsGns86vru_zhh_YY4mD84StdUHzKpoTNdnN0VL1BBfzsem868qVMR86SqVb7XtP3s54p5WvB49cwzU0dcIC_qN6_NCgYM5SDjnU5wsFNK1SIhjEAJu5x_/w281-h400/Fall-Cobb-Salad-9.jpg" width="281" /></a></div><br />Fall Cobb Salad<p></p><p>Ingredients</p><p>Salad:<br />8 cups baby kale or spinach<br />3/4 cup thinly sliced celery cone #5<br />1/2 cup chopped pecans<br />1/2 cup dried cranberries<br />1 apple, diced cone #3<br />1/2 cup vegan cheese<br />1 15 oz can kidney beans, drained and rinsed<br />Optional: pomegranate arils, figs (dried or fresh)<br />Coconut "Bacon":<br />1 cup unsweetened coconut flakes<br />1 tbsp low sodium soy sauce<br />2 tsp maple syrup<br />1/2 tbsp olive oil<br />1/2 tbsp liquid smoke<br />1/2 tsp smoked paprika<br />1/4 tsp onion powder<br />1/4 tsp garlic powder<br />1/4 tsp black pepper<br />1/4 tsp salt<br />Roasted Sweet Potatoes:<br />3 cups diced sweet potato cone #3<br />1 small shallot, finely diced<br />1 tbsp olive oil<br />1/2 tsp dried thyme<br />1/2 tsp salt<br />1/4 tsp cinnamon<br />Dressing:<br />5 oz plain nondairy yogurt or veganaise<br />1/2 tbsp Dijon mustard<br />1 tsp maple syrup<br />1/2 tsp apple cider vinegar<br />1/2 tsp salt<br />1/2 tsp fresh thyme, finely chopped<br />1/4 tsp cinnamon<br />1/8 tsp onion powder<br />1/8 tsp garlic powder<br />Black pepper to taste</p><p>Ingredients: Preheat the electric skillet to 325 ̊F.<br /><br />In a small bowl, whisk together soy sauce, maple, olive oil,<br />liquid smoke, paprika, onion powder, garlic powder, pepper,<br />and salt. Pour over coconut flakes and stir well to coat.<br />Spread coconut in an even layer in skillet & bake for 12-14<br />minutes, stirring twice. Remove from Skillet and let cool<br />completely.<br />Increase heat in EOS to 375 ̊F.<br />In a mixing bowl, toss together diced sweet potato, shallots,<br />olive oil, thyme, salt, and cinnamon until well coated.<br />Transfer to the electric skillet and roast - cook for 15- 20<br />minutes, until fork tender and slightly crispy. Remove from<br />oven and set aside.<br />Add all dressing ingredients to a small bowl and whisk until<br />smooth. Add all the salad.<br /> </p>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-91166713299567018822023-11-14T18:15:00.000-08:002023-11-14T18:15:21.125-08:00Creamy Beet Pasta<p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2KibYFtTUQUIOR51lF1WDlaeE6wz2N6oIs09lP0RivfW4_K0K03M5fGEXFOLFYhgA_q3NFLOFZBk_bHvB4sw_SD4n-au3uTuYIJ5qk6Hrriir7DPwvVLxqW4VhGZuOtDNmB5kpbJxuykHCFTBWcbDb8AOFvluKf8YhJFNj33-Ox_NlLe5XRtkGLeQL5w/s2000/beet-mac-and-cheese-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2000" data-original-width="1333" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2KibYFtTUQUIOR51lF1WDlaeE6wz2N6oIs09lP0RivfW4_K0K03M5fGEXFOLFYhgA_q3NFLOFZBk_bHvB4sw_SD4n-au3uTuYIJ5qk6Hrriir7DPwvVLxqW4VhGZuOtDNmB5kpbJxuykHCFTBWcbDb8AOFvluKf8YhJFNj33-Ox_NlLe5XRtkGLeQL5w/w266-h400/beet-mac-and-cheese-6.jpg" width="266" /></a></div><br />Creamy Beet Pasta<br />12 oz macaroni (or other pasta of choice –gf) I like Chickpea Pasta<br />2 cups broth<br />1 large beet -1 cup cone #2<br />3 cloves garlic<br />Optional: vegan cheese Parmesan- to serve<br />Basil- parsley<br />Cheese Sauce:<br />1 cup raw, unsalted cashews, soaked in water for 2 hours<br />1/4 cup nutritional yeast<br />2 tbsp lemon juice & zest<br />1 T apple cider vinegar<br />3/4-1 tsp fine sea salt<br />1/2 tsp black pepper<br />4 T olive oil<br />2 cups water<p></p><p> Instructions:<br />Ingredients: Soak cashews in room temperature water for 1 hour. Drain<br />and rinse. (If you're short on time, 30 minutes in hot water<br />will do.)<br />Process beet with cone #2, and garlic with cone #1<br />In EOS add pasta, broth, Beets, and Garlic<br />In a blender: Add cashews, beets, nutritional yeast, lemon<br />juice, salt, and pepper. Blend for about 20 seconds until<br />creamy, then slowly drizzle in olive oil and blend until<br />smooth and creamy. Add 3-4 tbsp of water to thin out the<br />sauce.<br /><br />Pour sauce over the pasta. Start cooking at 350 degrees-<br />click down to 200. Cook until pasta is tender. Serve with<br /><br />Fresh basil or parsley. <br /></p>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-451957723389214672023-11-14T18:12:00.000-08:002023-11-14T18:12:08.989-08:00 Butternut Squash Mac and Cheese <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgBHHsubQ9vaPr-E_wMuubDtwxlFiG0F2ozn0LBDvp3cRqPqBgkIzvYvhKozhfQWg5Bx5k0UlCYhd2IsnGVqqvabtw9ZSg8zgw2kb3iTWcP3nMd00R8JyqjrWBefmrpAa4PZzpEelwC0eAZN3-L4WFOgg4gKD-lHsO6hFQ9PphXO78QonMwUIlUbRl2XS/s1100/mac-and-cheese_07.1-1100x1100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1100" data-original-width="1100" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgBHHsubQ9vaPr-E_wMuubDtwxlFiG0F2ozn0LBDvp3cRqPqBgkIzvYvhKozhfQWg5Bx5k0UlCYhd2IsnGVqqvabtw9ZSg8zgw2kb3iTWcP3nMd00R8JyqjrWBefmrpAa4PZzpEelwC0eAZN3-L4WFOgg4gKD-lHsO6hFQ9PphXO78QonMwUIlUbRl2XS/w400-h400/mac-and-cheese_07.1-1100x1100.jpg" width="400" /></a></div><br /><p></p><p>Butternut Squash Mac and Cheese <br />Mac and Cheese Ingredients:<br />12 oz elbow pasta (gluten-free if desired)<br />1 1/2 cups of broth<br />1 1⁄2 cups nondairy milk not vanilla flavor- plain only<br />3 cups diced butternut squash, cone #3<br />2 teaspoons garlic, finely minced cone #1<br />1 cup diced yellow onion cone #3<br />2 teaspoons smoked paprika<br />1/2 teaspoon cinnamon<br />1 1/2 teaspoon sea salt, divided<br />1 1/2 teaspoon chili powder<br />Pinch of nutmeg<br />1 tablespoon dijon mustard<br />3 T all-purpose flour (gluten-free if needed)<br />1 block vio life shredded vegan cheese cone #1<br />Topping Ingredients:<br />1 cup breadcrumbs toasted<br />1/4 tsp salt</p><p>Instructions:<br />Ingredients: Preheat EOS to 350°F Add diced onion, garlic, Pasta, broth +<br />non-dairy milk (covering the top of pasta) butternut squash,<br />and spices. Sprinkle with gf flour.<br />Once the pasta has cooked for 20 min stir in cheese and<br />Dijon mustard.<br />Top with /breadcrumbs, butter and salt. <br /></p>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-52629071845456996972023-11-14T18:04:00.000-08:002023-11-14T18:04:42.057-08:00 Hearty Lentil Soup <p> </p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3CshoJxPCGTyuASuGbSelQQQ_4EXaDgHSxvKYd8pmJCWI8Ul1Mjcb_eikD2smJThD1VXjBXXsSIKctODGehKSZi_Q9rfFramRVgELnNplWsQnEBcbk-i3ErCO4pyj0ky3NCmPMDjnlY_t570dZsnp3_i14IVyxdO5ec_as63wSZUs8GGuw90ux1Mu_fk/s1800/vegan-lentil-soup-recipe-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1800" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3CshoJxPCGTyuASuGbSelQQQ_4EXaDgHSxvKYd8pmJCWI8Ul1Mjcb_eikD2smJThD1VXjBXXsSIKctODGehKSZi_Q9rfFramRVgELnNplWsQnEBcbk-i3ErCO4pyj0ky3NCmPMDjnlY_t570dZsnp3_i14IVyxdO5ec_as63wSZUs8GGuw90ux1Mu_fk/w266-h400/vegan-lentil-soup-recipe-8.jpg" width="266" /></a></div><br />Hearty Lentil Soup <p></p><p>Ingredients: <br />1/4 cup water to saute<br />1 medium onion, diced cone #3<br />2 – 3 carrots (about 1 cup), diced cone #3<br />2 celery ribs, diced<br />3 cloves garlic, minced cone #1<br />1 cup green beans, cut into 1-inch pieces (fresh or frozen)<br />1 can (14oz) diced tomatoes with juices, or 2 – 3 Roma<br />tomatoes diced<br />1 lb. baby potatoes, diced cone #3<br />1 1/2 cups dried brown or green lentils<br />1 1/2 teaspoons smoked paprika<br />1/2 teaspoon cumin<br />1/2 teaspoon curry<br /><br />6 cups water or low-<br />baby spinach or kale<br /><br />juice of 1 lemon<br />1 cup parsley, chopped<br />salt & pepper, to taste</p><p>Instructions:</p><p>Saute: In 8.5 Qt pre heat add water over medium<br />heat. Add onion, carrots, celery, and garlic, and saute for 5<br />minutes. Add the paprika, curry, and cumin, and saute 1<br />minute, or until fragrant.<br />Simmer: Add the green beans, tomatoes, potatoes, lentils,<br />and liquids, give a good stir, and bring to a boil, turn heat to<br />low, cover askew, and simmer for 30 – 35 minutes, stirring<br />occasionally.<br />Add greens: 5 minutes before the soup is done, stir in the<br />greens. Add more water if needed, maybe up to 1 cup. Add<br />lemon juice and season with salt & pepper.<br />Serve: Ladle into soup bowls and top with a sprinkle of fresh<br />chopped parsley and a squeeze of lemon juice for an extra<br />touch of brightness. Serves 6 <br /></p>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-69137998220455275342023-11-14T18:02:00.000-08:002023-11-14T18:02:57.212-08:00Tofu Roast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCfmlyMtCNpxRqRSGmm8Eu8SlZA0St_s1zHgR_GWs5-TFiq0MFKVqQbTO50_zqtrUDa-HPxbQKlqlB7C9-qit3DSPx9ufoEdLLgOLlOAVCAgKYYs7bNMKufpgNjm_GwyRAYYlF4O6HLSf4VHvPmug7F_5dZM7hu2fIJdsgMcq10mAWuW9t7MNGxsVyL1z/s900/brown-sugar-glazed-tofu_feat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="720" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCfmlyMtCNpxRqRSGmm8Eu8SlZA0St_s1zHgR_GWs5-TFiq0MFKVqQbTO50_zqtrUDa-HPxbQKlqlB7C9-qit3DSPx9ufoEdLLgOLlOAVCAgKYYs7bNMKufpgNjm_GwyRAYYlF4O6HLSf4VHvPmug7F_5dZM7hu2fIJdsgMcq10mAWuW9t7MNGxsVyL1z/w320-h400/brown-sugar-glazed-tofu_feat.jpg" width="320" /></a></div><br /><p><br /><br />Tofu Roast<br />1 block of extra firm tofu pressed<br />3 tbsp gluten-free soy sauce or tamari<br />Juice of half a lemon<br />1 tsp chili garlic sauce<br />1 tsp brown mustard<br />1 tsp thyme<br />1 tbsp maple syrup<br />3 garlic cloves, finely minced<br />2 T mustard<br />1/2 small onion, minced<br />2 tsp smoked paprika<br />2 tbsp nutritional yeast<br /><br /></p><p>Glazed Tofu Instructions:<br />Ingredients: Remove block of tofu from container and drain of excess<br />liquid. Follow the basic tofu prep method of pressing tofu<br />by using a tofu press or placing tofu on a shallow plate and<br />placing a heavy object like a pot overtop to help release as<br />much water as possible over a 3-4 hour period.<br />Once the tofu is pressed, place the tofu block on a clean<br />cutting board, and with a thin toothpick or needle, poke<br />holes halfway through into the tofu all over the surface of<br />the tofu.</p><p><br />Using a sharp knife, cut shallow crosshatch patterns over<br />the top and bottom surface of the tofu.</p><p><br />In a small bowl, add soy sauce, lemon juice, chili sauce,<br />mustard, thyme, maple syrup, garlic, onion, paprika, and<br />nutritional yeast and whisk to combine.</p><p><br />Preheat the EOS to 375F. Spray with a little oil- Place the block of tofu in the<br />skillet and add the marinade- bake for at least 20-25<br />minutes to brown the edges and dry the marinade.</p>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-20516721188794806432023-11-14T18:00:00.000-08:002023-11-14T18:00:38.220-08:00The Ultimate Fall Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZWBmgCCbOW_8LpqYR__qvfEJgZt5BH8BFgO1xc_vm_tnVZTstsSSanaWVyDTuh31ORapW04tivsE6IXDY6c9BZ9fDjrClhzqYv2InwtxNxwjCi5igewkQ6bZZLiUaIQRW-Ii-ayVzUA_XXzfKwffgUUmjN_zgC3rAR7AYQ223pUlIWB3zYupM3B-WfTP/s1050/The-Ultimate-Fall-Salad-700x1050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="700" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZWBmgCCbOW_8LpqYR__qvfEJgZt5BH8BFgO1xc_vm_tnVZTstsSSanaWVyDTuh31ORapW04tivsE6IXDY6c9BZ9fDjrClhzqYv2InwtxNxwjCi5igewkQ6bZZLiUaIQRW-Ii-ayVzUA_XXzfKwffgUUmjN_zgC3rAR7AYQ223pUlIWB3zYupM3B-WfTP/w266-h400/The-Ultimate-Fall-Salad-700x1050.jpg" width="266" /></a></div><br />The Ultimate Fall Salad Instructions:<br /><br />Ingredients:<br />For the Maple Pecans:<br />1 cup chopped pecans<br />1 tablespoon extra virgin olive oil<br />1⁄2 tablespoon pure maple syrup<br />1⁄4 teaspoon fine sea salt<br />For the Salad:<br />1 bunch lacinato kale thinly sliced<br />1⁄2 small red cabbage thinly sliced cone #4<br />10 ounces brussels sprouts thinly sliced cone #4<br />2 honeycrisp apples cone #2<br />1⁄2 cup pomegranate arils about 1 small pomegranate<br />2 persimons cone #3<br />1⁄2 cup shaved vegan parmesan I like Violife<br />For the Dressing:<br />1⁄4 cup extra virgin olive oil<br />1⁄4 cup lemon juice about 2 small lemons<br />4 tablespoons apple cider vinegar<br />1 tablespoon Dijon mustard<br />1 tablespoon pure maple syrup<p></p><p> Preheat the EOS to 400°F<br />Instructions:<br />In a small bowl, combine 1 tablespoon olive oil, 1/2<br />tablespoon maple syrup and 1/4 teaspoon salt. Add the<br />chopped pecans to the bowl and stir until evenly coated.<br />Cook for 7-10 minutes.<br />In a large bowl, combine the ingredients for the dressing<br />while setting aside 2 tablespoons of the lemon juice and 1<br />tablespoon of the vinegar in a separate small bowl. To the<br />large bowl, add the kale and gently massage for about 15<br />seconds. Add the shredded brussels and red cabbage then<br />toss until evenly coated.<br />In the small bowl with the lemon juice and vinegar, add the<br />sliced apples and stir until evenly coated. This step will help<br />to keep the apples from oxidizing (or turning brown).<br />Add the apples, pomegranate arils, and pecans to the large<br />bowl with the shredded kale, brussels, and cabbage. Stir<br />everything together and serve immediately or cover and<br />refrigerate for up to 4 hours. <br /></p>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-90429921000683396312023-10-04T13:35:00.000-07:002023-10-04T13:35:20.386-07:00Fig Apricot Apple Crumble<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOYkR91YF1oN5EH0oZesAb4dPLaIjV_7hWZIS4IBcKFXOLssa-vtrxlDrz2fZqsjElf0FAEsprEPfDmitOOBETlk99C1tmORc-ft10excoX_kDgOGkQ_SJbq3OWaWEoCbWfFoXcaVY_lzaN6r1PjKpTrIXJg4AA6Xj63v5RT19a008Z_5sGeWBzDlkFhb/s2667/Image_20230930_221931_139.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2667" data-original-width="2000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBOYkR91YF1oN5EH0oZesAb4dPLaIjV_7hWZIS4IBcKFXOLssa-vtrxlDrz2fZqsjElf0FAEsprEPfDmitOOBETlk99C1tmORc-ft10excoX_kDgOGkQ_SJbq3OWaWEoCbWfFoXcaVY_lzaN6r1PjKpTrIXJg4AA6Xj63v5RT19a008Z_5sGeWBzDlkFhb/w300-h400/Image_20230930_221931_139.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEV4JYKI8UFvoROsGoAOMRqlQkR5Pvw-fxCRqo2oQimcRcVLopHbiqvPPBfyvUqSL-oRrEJtzqH-dVwP8nN7Tr1tL8NgzNRWdY28-UKXEm8tOc9sV5HRBVcp9Jtdz6aMpM9nSG36YTqjUDUSMDY-sqC5EJqU8YCSCgcUqyXfUq9WD3H0tiTWvkXVeofYU1/s2667/Image_20230930_221932_971.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2667" data-original-width="2000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEV4JYKI8UFvoROsGoAOMRqlQkR5Pvw-fxCRqo2oQimcRcVLopHbiqvPPBfyvUqSL-oRrEJtzqH-dVwP8nN7Tr1tL8NgzNRWdY28-UKXEm8tOc9sV5HRBVcp9Jtdz6aMpM9nSG36YTqjUDUSMDY-sqC5EJqU8YCSCgcUqyXfUq9WD3H0tiTWvkXVeofYU1/w300-h400/Image_20230930_221932_971.jpeg" width="300" /></a></div><br /><p></p><p dir="ltr" id="docs-internal-guid-208d5686-7fff-2290-ebc1-8c8fab1ba1a3" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt;"><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Fig Apricot Apple Crumble</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">4 sweet apples, chopped cone #3</span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">10-12 whole figs, chopped in wedges</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">½ cup diced Apricots dried</span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> 4Tbsp. maple syrup</span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> ¼ almond milk</span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> 2 Tsp. cinnamon</span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> 1 Tsp. vanilla</span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> 2 cup vanilla granola</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">¼ cup gluten free flour</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Directions:</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;">Preheat the EOS to 350 degrees.</span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> Combine the maple syrup, cinnamon, and vanilla in a bowl.</span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> Chop the apples and figs. Mix the apples and figs into the gooey mixture and coat evenly.</span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> Pour mixture into the skillet, Sprinkle with gf flour, granola and almond milk on top.</span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> Cover and cook for 30minutes. (Check it at 30 minutes — if the apples and figs are soft, it’s done!) Serve the hot crumble with coconut ice cream!</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"> </span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span style="background-color: transparent; color: black; font-family: Arial,sans-serif; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wwL5GukfSH5s6fF24DnpnMPEiu_B_q1S7bHAgaIxmy1C-3WrbYojSaxZ9I_LZz-yMDvieMD_eM5mqQ3pKFQkfSdo536a-o_h83uAc0F7Dq9Fb-fDQE1eELknNYz_cg9vSwPMXkoERIkbhJXcbSpFunOxuiziQyJ1IXDXvqrtEKz6rkCNfsGDhrHe529_/s2667/Image_20230930_221932_300.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2667" data-original-width="2000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2wwL5GukfSH5s6fF24DnpnMPEiu_B_q1S7bHAgaIxmy1C-3WrbYojSaxZ9I_LZz-yMDvieMD_eM5mqQ3pKFQkfSdo536a-o_h83uAc0F7Dq9Fb-fDQE1eELknNYz_cg9vSwPMXkoERIkbhJXcbSpFunOxuiziQyJ1IXDXvqrtEKz6rkCNfsGDhrHe529_/w300-h400/Image_20230930_221932_300.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWK30Lw1A1PU2n7EjCF1Duq8S5onpigNB4n62ME2yOM3fMySEaFH-CMx-yiDo4NJGW7wd8X8ZjF72xz3WhsE67yn1J8lKBQc6SIwiqm8mB4Y_ZRIDe6FIV48DqBJtJSnr5OLOPAqRSXYYAcXZEfTybheKFI4Rd4C5SJB8wLJSd4OOsfP0DNv4nZD2eCTA/s2667/Image_20230930_221932_511.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2667" data-original-width="2000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxWK30Lw1A1PU2n7EjCF1Duq8S5onpigNB4n62ME2yOM3fMySEaFH-CMx-yiDo4NJGW7wd8X8ZjF72xz3WhsE67yn1J8lKBQc6SIwiqm8mB4Y_ZRIDe6FIV48DqBJtJSnr5OLOPAqRSXYYAcXZEfTybheKFI4Rd4C5SJB8wLJSd4OOsfP0DNv4nZD2eCTA/w300-h400/Image_20230930_221932_511.jpeg" width="300" /></a></div><br /> <p></p><br /><br />Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-61469304548855057652023-10-04T13:09:00.005-07:002023-10-04T13:36:05.793-07:00Snickers Bars (No-bake, GF)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZne-pAnOLX7Dq7x5tBPDT0RcirOM5YjaWKWUlGX9NKgdxfIpggB5xcwD8RkK4m7_0n7olEB4Zn-xowWkBmRnuZybtGhbG-dfdzomZ7KNkCgLVa21D-Reea9qaADW72XjC-leSuekBi0lvtdjaYNwDIw3liAtI85e0lso09C_hRqc6MeXOXaCwE91Fsof/s800/vegan-snickers1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZne-pAnOLX7Dq7x5tBPDT0RcirOM5YjaWKWUlGX9NKgdxfIpggB5xcwD8RkK4m7_0n7olEB4Zn-xowWkBmRnuZybtGhbG-dfdzomZ7KNkCgLVa21D-Reea9qaADW72XjC-leSuekBi0lvtdjaYNwDIw3liAtI85e0lso09C_hRqc6MeXOXaCwE91Fsof/w400-h400/vegan-snickers1.jpg" width="400" /></a></div><br /><p></p><p dir="ltr" id="docs-internal-guid-93f99b09-7fff-a3e6-226e-0870ad57a80f" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Snickers Bars (No-bake, GF)</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Ingredients</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Base</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 cups unsalted peanuts *see recipe notes</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">10 medjool dates pitted</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">¼ teaspoons Himalayan pink salt or sea salt</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Caramel</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 0pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">10 medjool dates pitted</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">½ cup non-dairy milk</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 cup crunchy peanut butter divided</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 teaspoons vanilla extract</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">½ teaspoons Himalayan pink salt or sea salt</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 cup roasted peanuts</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> Coating</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">9 oz vegan chocolate for coating</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 teaspoon coconut oil solid, for coating</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Maldon Salt to sprinkle</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"></span></p><div class="separator" style="clear: both; text-align: center;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7BBhcGpZbtU-90ER87itjz3dz1c4AEqNvLk5ga3RQHyCU9ozZOJUgN1pE3sLgBiySiLEYh1lEyQkE3NQ_i29YSNi5HBtacKS-eF1rptj45GZ-mm-Vqyomgv875JEh5sElneXJjm7zWpvv1cuv5lKYN7BABh02QnkkDLa_vFPIGaykfE24k5oUEHlWbE-/s2667/Image_20230930_221932_046.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2667" data-original-width="2000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7BBhcGpZbtU-90ER87itjz3dz1c4AEqNvLk5ga3RQHyCU9ozZOJUgN1pE3sLgBiySiLEYh1lEyQkE3NQ_i29YSNi5HBtacKS-eF1rptj45GZ-mm-Vqyomgv875JEh5sElneXJjm7zWpvv1cuv5lKYN7BABh02QnkkDLa_vFPIGaykfE24k5oUEHlWbE-/w300-h400/Image_20230930_221932_046.jpeg" width="300" /></a></span></div><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"><br /> </span><p></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> Instructions</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Base</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Blend the peanuts in your food processor until they form a light crumb. Add in the salt and medjool dates and blend further until completely combined.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Line the bake & roast pan with parchment paper, Press the mixture evenly into the base of the dish using a spatula.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Caramel</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Add the dates, milk, half cup of peanut butter, salt, and vanilla extract to a high-speed blender or food processor and blitz until completely smooth. Transfer the caramel to a bowl and add the remaining half cup of peanut butter, then stir well to combine.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Using your spatula, spread the caramel on top of the base. Add the roasted peanuts on top of the caramel and press them down into the surface of the caramel using your spatula. Place in the freezer for at 30 min.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Coating</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Melt the chocolate and coconut oil in 2 qt on low heat. Spread on top of peanuts and place in fridge.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Sprinkle with Maldon salt</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Serving and Storage</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Store in an airtight container in the fridge for one week or freeze for up to 2 months. Notes</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">If your nougat base is crumbly, add one tablespoon of water or non-dairy milk and process until you have a mixture that holds together when pressed between your fingers.</span></p><p dir="ltr" style="line-height: 1.2; margin-bottom: 12pt; margin-top: 12pt;"><span face="Arial,sans-serif" style="background-color: transparent; color: black; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Roasting the peanuts takes the flavor of these bars to the next level. Place the nuts on a baking tray and roast at 180°C (356°F) for 15-25 minutes, depending on your oven and how toasted you want them to be.</span></p>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-38400398375619880032023-09-24T17:02:00.004-07:002023-09-24T19:01:43.841-07:00Sweet Potato Casserole with Apples & Crunchy Rosemary Walnuts<p>
<span style="box-sizing: content-box; font-size: 14pt;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; color: black;"></span></b></span><br /></p><div style="clear: both; display: block; text-align: center;"><img border="0" height="750" src="https://media.jbanetwork.com/image/cache/3/0/1/6/9/5/6_w600_h750_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 750px; margin: 0px auto; padding-left: 8px; padding-right: 8px; width: 600px;" width="600" /></div><p><span style="box-sizing: content-box; font-size: 14pt;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; color: black;"></span></b></span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; color: black;">Sweet Potato Casserole with Apples & Crunchy Rosemary Walnuts</span></b></span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Ingredients</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">SWEET POTATOES:</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3</span> <span style="box-sizing: content-box; font-size: 14pt;">lbs</span> <span style="box-sizing: content-box; font-size: 14pt;">sweet potatoes, about 3 large cone #3</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">⅓</span> <span style="box-sizing: content-box; font-size: 14pt;">cup</span> <span style="box-sizing: content-box; font-size: 14pt;">orange juice</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">⅓</span> <span style="box-sizing: content-box; font-size: 14pt;">cup</span> <span style="box-sizing: content-box; font-size: 14pt;">coconut milk OR cashew cream OR non-dairy creamer of choice</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1</span> <span style="box-sizing: content-box; font-size: 14pt;">tablespoons</span> <span style="box-sizing: content-box; font-size: 14pt;">vegan butter </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">¾</span> <span style="box-sizing: content-box; font-size: 14pt;">teaspoon</span> <span style="box-sizing: content-box; font-size: 14pt;">ground cinnamon</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">¼</span> <span style="box-sizing: content-box; font-size: 14pt;">teaspoon</span> <span style="box-sizing: content-box; font-size: 14pt;">ground nutmeg</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">sea salt and ground black pepper, to taste</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"> </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">CRUNCHY ROSEMARY WALNUTS</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 ½</span> <span style="box-sizing: content-box; font-size: 14pt;">cup</span> <span style="box-sizing: content-box; font-size: 14pt;">walnut halves, chopped</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1</span> <span style="box-sizing: content-box; font-size: 14pt;">tablespoon</span> <span style="box-sizing: content-box; font-size: 14pt;">chopped fresh rosemary (1-2 sprigs)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1</span> <span style="box-sizing: content-box; font-size: 14pt;">tablespoon</span> <span style="box-sizing: content-box; font-size: 14pt;">avocado oil</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1</span> <span style="box-sizing: content-box; font-size: 14pt;">tablespoon</span> <span style="box-sizing: content-box; font-size: 14pt;">maple syrup</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">sea salt and ground black pepper, to taste</span></p><p><span style="box-sizing: content-box; font-size: 14pt;"> </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">APPLES:</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2</span> <span style="box-sizing: content-box; font-size: 14pt;">large apples sliced cone #4</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2</span> <span style="box-sizing: content-box; font-size: 14pt;">tablespoons</span> <span style="box-sizing: content-box; font-size: 14pt;">maple syrup</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Instructions</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">In 11 inch
skillet cook sweet potatoes medium click low. While sweet potatoes are
baking, in a food processor, combine the orange juice, plant milk, vegan
butter, cinnamon, nutmeg, salt, and pepper. Pour mixture on the
cooked sweet potatoes and mix well . Make the crunchy rosemary walnuts
(preferably while the sweet potatoes are baking to save time). Spread
the chopped walnuts in EOS and toast (at 325°F) for about 8-10 minutes,
or until fragrant and golden brown. While walnuts are toasting, in a
small bowl, stir together the rosemary, avocado oil, maple syrup, salt,
and pepper. Pour the rosemary mixture over the top and carefully stir it
in to combine with all of the chopped walnuts. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Sauté the
apples. Heat a large skillet over medium heat. Melt the vegan butter in
the skillet and spread it around. Add the apples and maple syrup to the
pan and stir. Cook the apples for 10 minutes, or until softened and
lightly browned on the edges, stirring here and there. Set aside.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Assemble the
vegan sweet potato casserole! Top the sweet potatoes with the sautéed
apples in an even layer. Then, top the apples with the crunchy rosemary
walnuts. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;"> </span><br />
<span style="box-sizing: content-box; font-size: 14pt;"> </span><br />
<span style="box-sizing: content-box; font-size: 14pt;"></span><br /></p><div style="clear: both; display: block; text-align: center;"><br /></div>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-2648015930911221032023-09-24T17:00:00.006-07:002023-09-24T19:02:07.854-07:00Apple Kale Salad with Miso Mustard Dressing & Toasted Almonds<p> <b style="background: inherit; border: medium; box-sizing: content-box; font-weight: bolder; padding: 0px;">t</b><br /></p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 630px;"><tbody><tr><td style="background-color: white; background-image: none; border-collapse: collapse; box-sizing: content-box; clear: both; font-family: Arial, Helvetica, sans-serif; font-size: 12px; overflow: visible; padding: 7px; position: relative; text-align: left; width: 630px;"><span style="box-sizing: content-box; margin-bottom: 0px;"></span><br /><div style="clear: both; display: block; text-align: center;"><img border="0" height="750" src="https://media.jbanetwork.com/image/cache/3/0/1/6/9/5/4_w600_h750_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 750px; margin: 0px auto; padding-left: 8px; padding-right: 8px; width: 600px;" width="600" /></div><span style="box-sizing: content-box;"></span><br />
<div style="box-sizing: content-box; font-size: 100%; line-height: 1.25; margin-bottom: 0px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px; text-align: center;"><span style="box-sizing: content-box; font-size: 14pt;">Apple Kale Salad with Miso Mustard Dressing & Toasted Almonds</span><br /></div>
<span style="box-sizing: content-box; font-size: 14pt;">Ingredients</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Miso Mustard Dressing</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1</span> <span style="box-sizing: content-box; font-size: 14pt;">teaspoon</span> <span style="box-sizing: content-box; font-size: 14pt;">miso</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2</span> <span style="box-sizing: content-box; font-size: 14pt;">teaspoons</span> <span style="box-sizing: content-box; font-size: 14pt;">grainy mustard</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1</span> <span style="box-sizing: content-box; font-size: 14pt;">teaspoon</span> <span style="box-sizing: content-box; font-size: 14pt;">Dijon mustard</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1</span> <span style="box-sizing: content-box; font-size: 14pt;">teaspoon</span> <span style="box-sizing: content-box; font-size: 14pt;">maple syrup</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 ½</span> <span style="box-sizing: content-box; font-size: 14pt;">tablespoons</span> <span style="box-sizing: content-box; font-size: 14pt;">lemon juice</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1</span> <span style="box-sizing: content-box; font-size: 14pt;">teaspoon</span> <span style="box-sizing: content-box; font-size: 14pt;">apple cider vinegar</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">sea salt and ground black pepper to taste</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">⅓</span> <span style="box-sizing: content-box; font-size: 14pt;">cup</span> <span style="box-sizing: content-box; font-size: 14pt;">+ 1 tablespoon olive oil</span><br />
<br />
<span style="box-sizing: content-box; font-size: 14pt;">Kale Apple Salad</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1</span> <span style="box-sizing: content-box; font-size: 14pt;">bunch</span> <span style="box-sizing: content-box; font-size: 14pt;">Lacinato kale finely sliced </span><span style="box-sizing: content-box; font-size: 14pt;">(about 4 cups of chopped and packed kale)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">sea salt and ground black pepper, to taste</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1</span> <span style="box-sizing: content-box; font-size: 14pt;">large apple, cone #2 </span><span style="box-sizing: content-box; font-size: 14pt;">(I like Honeycrisp here)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1</span> <span style="box-sizing: content-box; font-size: 14pt;">medium parsnip cone #2</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1</span> <span style="box-sizing: content-box; font-size: 14pt;">stick</span> <span style="box-sizing: content-box; font-size: 14pt;">celery, finely sliced cone #4</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">⅓</span> <span style="box-sizing: content-box; font-size: 14pt;">cup</span> <span style="box-sizing: content-box; font-size: 14pt;">chopped chives</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">⅓</span> <span style="box-sizing: content-box; font-size: 14pt;">cup</span> <span style="box-sizing: content-box; font-size: 14pt;">sliced almonds, toasted</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Instructions</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Make the miso
mustard dressing. In a medium bowl, combine the miso, grainy mustard,
Dijon mustard, maple syrup, lemon juice, apple cider vinegar, salt, and
pepper. Whisk these ingredients until thoroughly mixed. You might need
to go in with the back of a spoon to mash up the miso and mix it in.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Slowly drizzle
the olive oil into the bowl while vigorously whisking to completely
emulsify the dressing. Once you've added all of the olive oil, give it a
final whisk. Taste the dressing and adjust the seasoning if necessary.
Set aside.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add the finely
sliced kale to a large bowl. Season the kale with salt and pepper and
add 2 tablespoons of dressing to the bowl. Go in with clean hands and
massage the dressing/seasoning into the kale for about a minute, or
until the kale has softened slightly.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">To the kale, add
the sliced apple, parsnip, celery, chives, and remaining miso mustard
dressing. Season with a bit more salt and pepper and toss the apple kale
salad until all the components are evenly combined.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Lightly chop the toasted almond slices, and then garnish the top of the salad with them. Serve immediately.</span><br />
</td></tr></tbody></table>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-17375221684559461092023-09-24T16:56:00.002-07:002023-09-24T19:02:18.419-07:00 Creamy Polenta <p> </p><div style="box-sizing: content-box; font-size: 100%; line-height: 1.25; margin-bottom: 0px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px; text-align: center;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Creamy Polenta </span></b><br /></div><div style="clear: both; display: block; text-align: center;"><img border="0" height="1051" src="https://media.jbanetwork.com/image/cache/3/0/2/6/3/4/4_w700_h1051_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 1051px; margin: 0px auto; padding-left: 15px; padding-right: 15px; width: 700px;" width="700" /></div><div style="box-sizing: content-box; font-size: 100%; line-height: 1.25; margin-bottom: 0px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px; text-align: center;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;"></span></b><br /></div>
<b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Creamy Polenta </span></b><br />
<span style="box-sizing: content-box; font-size: 14pt;">Ingredients</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Scale</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="4.5" data-unit="cup" style="box-sizing: content-box;">4 1/2 cups</span> water</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="2" data-unit="tsp" style="box-sizing: content-box;">2 tsp</span> salt </span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="1.5" data-unit="cup" style="box-sizing: content-box;">1 1/2 cups</span> polenta</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="0.25" data-unit="cup" style="box-sizing: content-box;">4 T </span>vegan butter myioko</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="0.5" data-unit="cup" style="box-sizing: content-box;">1/2 cup</span> vegan parmesan vio life brand</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Optional garnishes: fresh parsley, parmesan, salt & pepper</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Instructions</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Bring water and
salt to a boil. While whisking, slowly pour in polenta. Continue
whisking for a minute to prevent any clumps from forming. Reduce heat to
low and simmer for at least 20 minutes, stirring once every few minutes
and scraping down the sides. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Once the polenta
is tender, stir in butter, cheese and more salt to taste (may not be
necessary - taste before adding more salt). <br /></span>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-69971744070627864922023-09-24T16:54:00.005-07:002023-09-24T19:02:33.527-07:00 Mushroom Lentil Coq au Vin<p> <span style="box-sizing: content-box; font-size: 14pt;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"> Coq au Vin</b></span><br /></p><div style="clear: both; display: block; text-align: center;"><img border="0" height="1051" src="https://media.jbanetwork.com/image/cache/3/0/2/6/3/4/6_w700_h1051_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 1051px; margin: 0px auto; padding-left: 15px; padding-right: 15px; width: 700px;" width="700" /></div><div style="box-sizing: content-box; font-size: 100%; line-height: 1.25; margin-bottom: 0px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px; text-align: center;"><span style="box-sizing: content-box; font-size: 14pt;"></span><br /></div>
<b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Vegan Coq au Vin</span></b><br />
<span style="box-sizing: content-box; font-size: 14pt;">Cozy up with a
bowl of this flavorful, hearty vegan coq au vin made with mushrooms and
lentils! Served over creamy mashed potatoes or polenta, it's the perfect vegan
comfort food dinner. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Ingredients</span><br />
<br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="2" data-unit="tbsp" style="box-sizing: content-box;">1 tsp</span> olive oil </span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="3" style="box-sizing: content-box;">3</span>-<span data-amount="4" style="box-sizing: content-box;">4</span> cloves garlic, minced</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="16" data-unit="oz" style="box-sizing: content-box;">16 oz</span> button mushrooms, sliced thinly</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="8" data-unit="oz" style="box-sizing: content-box;">8 oz</span> pearl onions - or use regular onion cone #3<br style="box-sizing: content-box;" /></span>
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="2" data-unit="cup" style="box-sizing: content-box;">2 cups</span> carrot, cone #4<br style="box-sizing: content-box;" /></span>
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="2" data-unit="tbsp" style="box-sizing: content-box;">2 tbsp</span> tomato paste</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="2" data-unit="cup" style="box-sizing: content-box;">2 cups</span> vegetable broth</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="1.5" data-unit="cup" style="box-sizing: content-box;">1 1/2 cups</span> dry, fruity red wine*</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="0.25" data-unit="cup" style="box-sizing: content-box;">1/4 cup</span> brandy or Cognac</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="0.5" data-unit="cup" style="box-sizing: content-box;">1/2 cup</span> French green lentils</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="0.25" data-unit="cup" style="box-sizing: content-box;">1/4 cup</span> fresh chopped parsley</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="2" data-unit="tbsp" style="box-sizing: content-box;">2 tbsp</span> fresh chopped thyme</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="2" style="box-sizing: content-box;">2</span> bay leaves</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="1" data-unit="tsp" style="box-sizing: content-box;">1 tsp</span> Herbes de Provence</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="1" data-unit="tsp" style="box-sizing: content-box;">1 tsp</span> fine grain kosher salt ,plus more to taste</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="0.5" data-unit="tsp" style="box-sizing: content-box;">½ tsp</span> ground black pepper, plus more to taste</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="2" data-unit="tbsp" style="box-sizing: content-box;">2 tbsp</span> vegan butter</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><span data-amount="1" data-unit="tbsp" style="box-sizing: content-box;">1 tbsp</span> all purpose flour (glu<span data-amount="10" style="box-sizing: content-box;">ten</span> free if needed)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">For serving: Polenta</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"></span><br /><div style="clear: both; display: block; text-align: center;"><img border="0" height="1051" src="https://media.jbanetwork.com/image/cache/3/0/2/6/3/4/8_w700_h1051_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 1051px; margin: 0px auto; padding-left: 15px; padding-right: 15px; width: 700px;" width="700" /></div><span style="box-sizing: content-box; font-size: 14pt;">Instructions</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Preheat the 7qt roaster over medium heat.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add oil and the
garlic and sauté for 2-3 minutes. Add mushrooms and stir well. Cook
until mushrooms reduce and soften, about 8-10 minutes.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Stir in onions,
carrots and tomato paste and cook for 5 minutes. Pour in the broth, red
wine, brandy, lentils, parsley, thyme, bay leaves, Herbes de Provence,
salt, and pepper. Stir well and bring to a boil. Once boiling, reduce
heat to medium low and cover. Simmer for 30 minutes. After 30 minutes,
heat a small saucepan over low. Add butter, let it melt, then whisk in
flour to make a roux. Whisk until there are no lumps and allow to cook
for a minute or two. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Stir roux into the coq au vin. Simmer uncovered for an additional 5 minutes until thick and creamy. Serve over polenta Notes</span><br />
<b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Wine:</span></b><span style="box-sizing: content-box; font-size: 14pt;"> *Our favorite wines for this recipe include Beaujolais, Shiraz, Zinfandel or Pinot Noir.</span><br />
<b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">French green lentils</span></b><span style="box-sizing: content-box; font-size: 14pt;">
are smaller and firmer than regular green lentils, and they hold up
really well when cooked for a long period of time. Traditional brown and
green lentils tend to get pretty mushy, so French green lentils are
really the best option here. </span><br />
<b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Pearl onions:</span></b><span style="box-sizing: content-box; font-size: 14pt;">
it's pretty much impossible to find fresh pearl onions (at least where
we live), so look for them in the frozen vegetable section at your
grocery store. </span><br />
<b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Herbes de Provence:</span></b><span style="box-sizing: content-box; font-size: 14pt;">
a French herb blend typically containing thyme, basil, oregano,
marjoram, rosemary, tarragon and lavender. If you don't have any, you
can substitute with the same quantity of a variety of similar herbs
(thyme, rosemary, basil, oregano). </span><br />
<b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Storage:</span></b><span style="box-sizing: content-box; font-size: 14pt;">
store leftovers in a sealed container in the refrigerator for up to 5
days. Reheat in the microwave or over low heat on the stovetop.</span>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-81692634970601375472023-09-24T16:52:00.006-07:002023-09-24T19:03:09.935-07:00Waldorf Salad w/Walnut Pumpkin Seed Brittle<p></p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 740px;"><tbody><tr><td style="background-color: white; background-image: none; border-collapse: collapse; box-sizing: content-box; clear: both; color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px; overflow: visible; padding: 5px; position: relative; text-align: left; width: 740px;"><span style="box-sizing: content-box; font-size: 14pt; margin-bottom: 0px;"></span><br /><div style="clear: both; display: block; text-align: center;"><img border="0" height="1051" src="https://media.jbanetwork.com/image/cache/3/0/2/6/2/6/0_w700_h1051_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 1051px; margin: 0px auto; padding-left: 15px; padding-right: 15px; width: 700px;" width="700" /></div><span style="box-sizing: content-box; font-size: 14pt;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;">Waldorf Salad</b></span><br />
<b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;"> Ingredients</span></b><br />
<span style="box-sizing: content-box; font-size: 14pt;">Scale </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 large head of cabbage</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"> 1 cup seedless red grapes, halved </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 cup sliced celery cone 5</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 large apple, cone #3</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 cup dried cranberries </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 cup pomegranate arils</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Walnut pumpkin seed brittle (recipe below)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"> <b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"></b></span><br /><div style="clear: both; display: block; text-align: center;"><img border="0" height="1051" src="https://media.jbanetwork.com/image/cache/3/0/2/6/2/5/8_w700_h1051_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 1051px; margin: 0px auto; padding-left: 15px; padding-right: 15px; width: 700px;" width="700" /></div><span style="box-sizing: content-box; font-size: 14pt;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"></b></span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;">Walnut Pumpkin Seed Brittle:</b></span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 cup raw, unsalted walnut pieces</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/4 cup pumpkin seeds</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2-3 tbsp maple syrup</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tsp extra virgin olive oil</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 tbsp chopped fresh thyme</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/4 tsp salt</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/4 tsp ground black pepper</span><br />
<span style="box-sizing: content-box; font-size: 14pt;"> </span><br />
<span style="box-sizing: content-box; font-size: 14pt;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;">Dressing:</b></span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/3 cup olive oil (or walnut oil)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/3 cup plain vegan yogurt</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 tbsp apple cider vinegar</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tbsp finely chopped fresh thyme</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tbsp dijon mustard</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tbsp maple syrup</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 ¼ tsp salt</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 tsp ground black pepper </span><br />
<br />
<b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Instructions</span></b><br />
<span style="box-sizing: content-box; font-size: 14pt;">Preheat EOS to 275˚F.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add walnuts and
pumpkin seeds to a mixing bowl. In a separate bowl, stir together maple
syrup, olive oil, thyme, salt and pepper. Pour over nuts and toss well
to coat. Cook in the electric skillet on medium low heat 250. for 15-20
min. Remove and let cool completely. Once cooled, break apart into bite
sized pieces.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">While the brittle is cooling, whisk together dressing ingredients and prepare salad ingredients.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Toss together all salad ingredients. Add dressing just before serving and toss well to coat. Top with brittle. </span><br /><div style="clear: both; display: block; text-align: center;"><img border="0" height="1051" src="https://media.jbanetwork.com/image/cache/3/0/2/6/2/5/4_w700_h1051_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 1051px; margin: 0px auto; padding-left: 15px; padding-right: 15px; width: 700px;" width="700" /></div><span style="box-sizing: content-box; font-size: 14pt;"></span></td></tr></tbody></table>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-49033074100583660582023-09-24T16:50:00.002-07:002023-09-24T19:03:21.089-07:00 Gingerbread Banana Bread<p><span style="font-size: medium;"><br />
<br /></span>
</p><div style="clear: both; display: block; text-align: center;"><span style="font-size: medium;"><img border="0" height="556" src="https://media.jbanetwork.com/image/cache/3/0/3/0/6/0/2_w400_h556_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 556px; margin: 0px auto; padding-left: 165px; padding-right: 165px; width: 400px;" width="400" /></span></div><span style="font-size: medium;">
<br />
<br /></span>
<span style="font-size: medium;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box;">Gingerbread Banana Bread</span></b><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Ingredients</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 cup rolled oats</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 cup oat flour</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">½ cup hemp seeds</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">¼ cup tapioca starch</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">¼ cup + 2 tbsp coconut sugar</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">3 tbsp cacao powder</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">2 tsp baking powder</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">½ tsp baking soda</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">½ tsp sea salt</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">2 tsp cinnamon</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 tsp ground anise</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 tsp ground coriander seeds</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 tsp ground ginger</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">¼ tsp ground cloves</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 tsp vanilla powder (optional)</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">¾ cup + 2 tbsp oat milk</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">¾ cup mashed banana ( about 2 ½ bananas)</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">¼ cup maple syrup</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">2 flax eggs (see notes on how to make this)</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 tbsp melted vegan butter </span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">½ tsp lemon zest </span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Instructions</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Preheat your oven to 175C (350F) and line pan with parchment paper ( 9inch skillet)</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Start by making the flax egg so you have it ready.</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">In a big bowl mix all the dry ingredients, then in a smaller bowl mix all the wet ingredients and the lemon zest.</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Pour the wet into the dry and mix well with a whisk or a spatula until everything is well incorporated.</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Pour the mixture
into your prepared loaf pan, sprinkle on some chopped nuts, seeds, and
raisins if desired and place into the oven.</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Bake for about 55 minutes or until a toothpick inserted in the middle comes out clean.</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Take it out of the oven and let it rest for 10 minutes before taking it out of the pan.</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Cool completely before cutting (if you have the power to wait that long).</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Store at room temperature for 3-4 days.</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Notes</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">How to make a
flax egg (you need two for this recipe): in a small bowl mix 1
tablespoon ground flax seeds with 3 tablespoon water and let it soak for
10 minutes until it becomes sort of jelly-like</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;"></span></span>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-49507912569785561752023-09-24T16:48:00.004-07:002023-09-24T19:03:36.943-07:00Shaved Brussels Sprout Salad with Kale and Apples<p><span style="font-size: medium;"> <span style="box-sizing: content-box;">.</span><br />
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</p><div style="clear: both; display: block; text-align: center;"><span style="font-size: medium;"><img border="0" height="425" src="https://media.jbanetwork.com/image/cache/3/0/3/0/6/0/6_w425_h425_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 425px; margin: 0px auto; padding-left: 152.5px; padding-right: 152.5px; width: 425px;" width="425" /></span></div><span style="font-size: medium;">
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<span style="font-size: medium;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box;">Shaved Brussels Sprout Salad with Kale and Apples</span></b><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Ingredients</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">For the vinaigrette</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">2 Tbsp Bragg Raw Apple Cider Vinegar</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 Tbsp Maple Syrup</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 Tbsp Dijon Mustard</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1/8 tsp Salt</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Black Pepper</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1/4 cup Extra Virgin Olive Oil</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;"> </span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">For the salad</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 lb. Raw Brussels Sprouts, rinsed, ends cut off cone #4</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">4-6 leaves Dino Kale, washed, dried, chopped</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">2 Persimmons cone #3</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1/4 cup Dried Cranberries</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1/4 Red Onion, diced (about 1/3 cup) cone #3</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1/4 cup Sunflower Seeds, or any nuts or seeds toasted</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 Honeycrisp Apple, thinly sliced #4</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 cup Pomegranate Seeds</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Instructions</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;"> </span><span style="box-sizing: content-box;">To
make the vinaigrette, blend VINEGAR, MAPLE SYRUP, DIJON, SALT, and
PEPPER. Drizzle in OLIVE OIL until vinaigrette becomes creamy and
emulsified. Cover and refrigerate until needed. </span><span style="box-sizing: content-box;">When
ready to serve, combine BRUSSELS SPROUTS, KALE, CRANBERRIES, ONION,
POMEGRANATE, SUNFLOWER SEEDS, and APPLE CIDER VINAIGRETTE. Toss to
thoroughly coat. </span><span style="box-sizing: content-box;">Add APPLE SLICES and gently toss again. Serve chilled. Store dressed salad in an airtight container up to 2 days.</span></span>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-77657965105143388282023-09-24T16:46:00.005-07:002023-09-24T19:03:58.824-07:00Super Green Vegetable Soup<p><br />
</p><div style="clear: both; display: block; text-align: center;"><img border="0" height="600" src="https://media.jbanetwork.com/image/cache/3/0/3/0/5/9/8_w400_h600_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 600px; margin: 0px auto; padding-left: 165px; padding-right: 165px; width: 400px;" width="400" /></div>
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<b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Super Green Vegetable Soup</span></b><br />
<span style="box-sizing: content-box; font-size: 14pt;">Ingredients</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tbsp olive oil</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 1/4 cup leeks, finely chopped</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3 cloves garlic, minced cone #1</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3 stalks celery, diced cone #3</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 small zucchini, diced cone #</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3/4 cup green beans, trimmed and cut in thirds</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3/4 cup fresh or frozen peas</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3 tbsp fresh cilantro, chopped</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/3 cup fresh parsley, chopped</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 3/4 - 2 tsp salt (taste as you go)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3/4 tsp freshly cracked black pepper</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">6 cups vegetable broth</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tbsp freshly squeezed lemon juice</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">4 cups leafy greens of choice (I used half kale, half spinach)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 15. oz cans garbanzo beans</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Herbed Oil: </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/3 cup vegan parmesan-style cheese, grated (can sub with 2 tbsp nutritional yeast) </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3 tbsp fresh parsley</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1-1 1/2 tbsp fresh basil</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/3 cup olive oil</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 tbsp lemon juice</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tsp maple syrup</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/4 tsp salt</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/4 tsp ground black pepper</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Instructions</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Heat 7 Qt pot over medium heat</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add leeks and
garlic and sauté about 5 minutes, stirring often. Add celery, zucchini,
green beans and peas and stir. After a minute or two, add in cilantro,
parsley, salt and pepper.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add vegetable broth and bring to a boil. Place lid on and Reduce heat to a simmer, cook for 20 minutes.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">After 20 minutes, add in lemon juice, leafy greens and garbanzo beans and cook a few more minutes, until greens are wilted. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Meanwhile, add all herbed oil ingredients to a blender or food processor and blend until smooth and well incorporated. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Serve soup with a drizzle of oil over top and enjoy!</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">You can use any green vegetables you have on hand. I used about 4 cups total (celery, zucchini, green beans and peas).</span><br /> <br />Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-73088642964148480902023-09-24T16:45:00.001-07:002023-09-24T19:04:20.122-07:00Stuffed Mushrooms with Spicy Sweet Chili Sauce<p><span style="font-size: medium;"><br /></span>
<span style="font-size: medium;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box;"></span></b><br /></span></p><div style="clear: both; display: block; text-align: center;"><span style="font-size: medium;"><img border="0" height="427" src="https://media.jbanetwork.com/image/cache/3/0/3/0/6/1/2_w401_h427_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 427px; margin: 0px auto; padding-left: 164.5px; padding-right: 164.5px; width: 401px;" width="401" /></span></div><p><span style="font-size: medium;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box;"></span></b><br />
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<span style="font-size: medium;"><span style="box-sizing: content-box;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;">Vegan Stuffed Mushrooms with Spicy Sweet Chili Sauce</b></span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">24 medium crimini mushrooms</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Filling:</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1/2 the mushroom stems</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">10 oz (3 out of 4 pack) beyond sausage meat removed from casing</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1/3 cup ground crackers - gluten free</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 1/2 tsp onion powder <br style="box-sizing: content-box;" /> 1 1/2 tsp garlic powder<br style="box-sizing: content-box;" /> 1 heaping tsp. dijon mustard</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">1 Tbl ketchup</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Wash mushroom
and gently remove stems. Grind crackers in food processor until bread
crumb texture. Add all other filling ingredients and mix until all
ingredients are incorporated and smooth.</span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Generously fill
(beyond stuffed!) each mushroom with filling using a spoon, and place on
cookie sheet or baking pan. Bake in Electric skillet for 15-20 minutes
at 350-400</span></span></p><p><span style="font-size: medium;"><span style="box-sizing: content-box;"> </span><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;">Spicy sweet chili Sauce</b></span><br /></span>
<span style="font-size: medium;"></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">12oz Bottle Chili Sauce spicy </span><br /></span>
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box;">Mix and serve with mushrooms</span></span></p>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-21638393086713500932023-09-24T16:43:00.002-07:002023-09-24T19:04:40.925-07:00Lasagna Soup<p><br /></p><div style="clear: both; display: block; text-align: center;"><img border="0" height="750" src="https://media.jbanetwork.com/image/cache/3/0/3/3/1/3/0_w500_h750_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 750px; margin: 0px auto; padding-left: 144px; padding-right: 144px; width: 500px;" width="500" /></div><span style="box-sizing: content-box; font-size: 14pt;"></span><br />
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<b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Lasagna Soup</span></b><br />
<br />
<span style="box-sizing: content-box; font-size: 14pt;">Ingredients</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tablespoon olive oil</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 large yellow onion, diced cone #3</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tablespoon minced garlic (~2-3 cloves) cone #1</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">8 ounces thinly sliced mushrooms cone #4</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 zucchini cone #4</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">12 ounces plant-based ground "meat" (i used <u style="box-sizing: content-box; text-decoration: underline;">impossible beef</u>)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 tablespoons tomato paste</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 teaspoons dried basil</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 teaspoons dried oregano</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 teaspoon dried thyme</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 teaspoon salt</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/4 teaspoon black pepper</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/4 teaspoon red pepper flakes</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/3 cup fresh parsley, finely chopped</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">6-8 lasagna noodles- gf in needed</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">4 cups vegetable broth</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 14.5 ounce cans diced tomatoes</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">8 ounces vegan ricotta</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/4 cup grated vegan parmesan cheese</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Bunch of fresh spinach – 2 cups</span><br />
<br />
<span style="box-sizing: content-box; font-size: 14pt;"></span><br /><div style="clear: both; display: block; text-align: center;"><img border="0" height="750" src="https://media.jbanetwork.com/image/cache/3/0/3/3/1/2/8_w500_h750_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 750px; margin: 0px auto; padding-left: 144.5px; padding-right: 144.5px; width: 500px;" width="500" /></div><span style="box-sizing: content-box; font-size: 14pt;"></span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Instructions</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Cook lasagna
noodles in salted water according to package directions. Drain and use
kitchen shears to cut each noodle into four pieces.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">While the
noodles are cooking, add olive oil to a large 7 Qt over medium heat. Add
the onions and garlic and sauté for 5-6 minutes, stirring occasionally.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Stir in the
mushrooms and cook until softened, about 5-7 minutes. Add in the meat
and cook, breaking apart with a wooden spoon, until browned. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Stir in tomato paste, basil, oregano, thyme, salt, pepper, and red pepper flakes.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add vegetable
broth and both cans of diced tomatoes. Bring soup to a boil, medium
click low then reduce heat to low and simmer for 20-30 minutes.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add in lasagna noodles and fresh parsley and continue cooking for an additional 5-8 minutes. </span><span style="box-sizing: content-box; font-size: 14pt;">Stir together ricotta, spinach and Parmesan in a bowl. Serve soup with a dollop of ricotta mixture on top (or stir it in). </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Plant-based meat
substitute: If you don't like meat substitutes/don't have access to
any, lentils and/or more mushrooms are a great substitute. You can cook
about 3/4 cup of dry lentils separately before adding to the finished
soup. Alternatively, add the dry lentils to the soup when you add in the
broth and let them cook in the broth. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Storage: store leftovers in an airtight container for 4-5 days</span>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-47316992634016756082023-09-24T16:41:00.003-07:002023-09-24T19:04:55.721-07:00 Dill Pickle Soup<p><br />
<span style="box-sizing: content-box; font-size: 14pt;"></span><br /></p><div style="clear: both; display: block; text-align: center;"><img border="0" height="750" src="https://media.jbanetwork.com/image/cache/3/0/3/3/1/2/6_w500_h750_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 750px; margin: 0px auto; padding-left: 143.5px; padding-right: 143.5px; width: 500px;" width="500" /></div><span style="box-sizing: content-box; font-size: 14pt;"></span><br />
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<b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">Dill Pickle Soup</span></b><br />
<br />
<span style="box-sizing: content-box; font-size: 14pt;">Ingredients</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Potatoes: </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">5-6 medium-sized Yukon gold potatoes, cone #3</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 cup vegan sour cream-</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 cup vegan cream alternative*</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tbsp fresh dill or 1 tsp dried dill</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Soup base:</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tbsp olive oil</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 yellow onion, finely diced cone #3</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 cup diced carrots (2-3 large carrots) cone #3</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3/4 cup finely diced dill pickles</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/4 cup pickle juice from jar</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2 cups vegetable broth</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1-1 ½ tsp salt</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3/4 tsp ground pepper</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Optional: A few dashes of tabasco or another vinegar-based hot sauce</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Instructions</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Place dice
potatoes to boiling water. Reduce heat and cook for about 20 minutes,
until fork tender. Drain potatoes and roughly mash. Stir in sour cream,
creamer and chopped dill. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Meanwhile, heat oil in a large pot over medium heat.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add onions and sauté for 5-7 minutes. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add carrots and pickles and continue cooking for 5 minutes.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add broth,
pickle juice, mashed potatoes, salt, and pepper and stir well. Bring to a
boil, then reduce heat and simmer for 20-25 minutes. Taste and adjust
seasoning if necessary. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Notes</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">*I often use <a href="https://www.nutpods.com/products/original-11-2oz" style="box-sizing: content-box; color: #0000ee; font-family: Arial, Helvetica, sans-serif; font-size: 13px; text-decoration: underline;" target="_blank"><span style="box-sizing: content-box; color: blue;">this plain vegan creamer</span></a>
in savory recipes, but there are a few other heavy cream alternatives
on the market that will also work well. Whatever you choose, make sure
that it's unsweetened and unflavored!</span>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-82886912931508288832023-09-24T16:39:00.005-07:002023-09-24T16:39:37.776-07:00Cauliflower Soup<p> <b style="background: inherit; border: medium; box-sizing: content-box; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt;">p <br style="box-sizing: content-box;" /></span></b><br /></p><table border="0" cellpadding="0" cellspacing="0" style="border-collapse: collapse; width: 799px;"><tbody><tr><td style="background-color: white; background-image: none; border-collapse: collapse; box-sizing: content-box; clear: both; font-family: Arial, Helvetica, sans-serif; font-size: 13px; overflow: visible; padding: 5px; position: relative; text-align: left; width: 799px;"><div style="clear: both; display: block; text-align: center;"><img border="0" height="752" src="https://media.jbanetwork.com/image/cache/3/0/3/3/1/2/2_w501_h752_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 752px; margin: 0px auto; padding-left: 142.5px; padding-right: 142.5px; width: 501px;" width="501" /></div>
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<b style="background: inherit; border: medium; box-sizing: content-box; font-weight: bolder; padding: 0px;"><span style="box-sizing: content-box; font-size: 14pt; margin-bottom: 0px;">Cauliflower Soup</span></b><br />
<br />
<span style="box-sizing: content-box; font-size: 14pt;">Ingredients</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 tbsp olive oil </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 yellow onion, diced cone #3</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">3 cloves garlic, minced cone #1</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 ½ cups yellow potatoes, diced cone #3</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 large head cauliflower, cut into florets cone #3</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1 ½ - 2 tsp salt</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">1/2 tsp black pepper</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">4 cups vegetable broth</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">2-3 tsp white wine vinegar</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">¼ cup nutritional yeast</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">½ cup vegan creamer (unsweetened and unflavored)</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Optional: 1 tbsp butter optional</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Top with thinly sliced scallions, olive oil and pepper </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Instructions</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Preheat 7qt stock pot over medium heat and add in olive oil.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add onion and garlic and cook for 5-7 minutes, stirring occasionally. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Add in
cauliflower, potatoes, salt, pepper, vegetable broth and vinegar and
bring to a high simmer- place lid on- Medium click low- Reduce heat to a
simmer, cover and cook for 30-35 minutes. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">When the
potatoes and cauliflower are fork tender, carefully pour or ladle soup
into a heat-safe blender. Add nutritional yeast and creamer, then blend
until smooth and creamy. Pour back into pot and (optional) stir in
butter. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Taste and adjust seasoning as desired. </span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Serve topped with a drizzle of olive oil, thinly sliced scallions and black pepper.</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">Notes</span><br />
<span style="box-sizing: content-box; font-size: 14pt;">The 2 tbsp of butter at the end of the recipe add in extra creaminess and richness, but feel free to leave out if desired.</span><br />
</td></tr></tbody></table>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0tag:blogger.com,1999:blog-6138097510785022444.post-41175654275837895652023-09-24T16:36:00.002-07:002023-09-24T16:36:24.291-07:00GUT Healing Broth<p><span style="font-size: medium;"> </span></p><div style="box-sizing: content-box; line-height: 1.25; margin-bottom: 0px; margin-top: 0px; padding-bottom: 0px; padding-top: 0px; text-align: center;"><span style="font-size: medium;">GUT Healing Broth<br /></span></div><span style="font-size: medium;"> <br /></span>
<span style="font-size: medium;"><span style="box-sizing: content-box; margin-bottom: 0px;"></span><br /></span><div style="clear: both; display: block; text-align: center;"><span style="font-size: medium;"><img border="0" height="383" src="https://media.jbanetwork.com/image/cache/3/0/4/6/9/4/4_w575_h383_s1.jpg" style="box-sizing: content-box; clear: both; display: block; height: 383px; margin: 0px auto; padding-left: 235.667px; padding-right: 235.667px; width: 575px;" width="575" /></span></div><span style="font-size: medium;"><span style="box-sizing: content-box;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;">Ingredients</b></span><br /></span>
<ul style="box-sizing: content-box; font-family: inherit; margin: 1.12em 0px;"><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">12 cups / 2 3/4 liters filtered water </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">1 tsp sesame oil or extra-virgin olive oil </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">1 red onion quartered (with skins) </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">1 garlic bulb smashed </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">1 chilli pepper roughly chopped (with seeds) </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">1 thumb-sized piece of ginger roughly chopped (with skin) </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">1 cup greens such as kale or spinach </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">3-4 cup mixed chopped vegetables and peelings I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">2 cups mushrooms </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">30 g dried wakame seaweed </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">1 tbsp peppercorns </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">2 tbsp ground turmeric </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">1 tbsp coconut aminos (see notes) </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">A bunch of fresh corriander or other herb of your choice </span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">(optional) 1/4 cup nutritional yeast flakes for extra flavour and vitamins </span></span></li></ul>
<span style="font-size: medium;"><span style="box-sizing: content-box;"><b style="background: inherit; border: medium none; box-sizing: content-box; color: inherit; font-weight: bolder; padding: 0px;">Instructions</b></span><br /></span>
<ol style="box-sizing: content-box; font-family: inherit; list-style-type: decimal; margin: 1.12em 0px;"><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">Simply add everything to a large pot 7Qt or 10 QT. Bring to a boil then simmer, with the lid on, for about an hour.</span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">Once everything has been cooked down, strain the liquid into a large bowl.</span></span></li><li style="box-sizing: content-box; display: list-item; padding-bottom: 0px; padding-top: 0px;"><span style="font-size: medium;"><span style="box-sizing: content-box;">Serve immediately with some fresh herbs, for decoration or cool for later. It also freezes well.</span></span></li></ol>Foodturehttp://www.blogger.com/profile/08183935658842251012noreply@blogger.com0