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Recipes
Cauliflower-Cashew Soup with Crispy Buckwheat
By tammy1365
Preparation Heat ¼ cup oil in a large heavy pot over medium
- 1/2 cup olive oil, divided
- 4 large shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 bay leaves
- 2 teaspoons fresh thyme leaves
- Kosher salt
- 1/2 cup dry white wine
- 1 large head of cauliflower, cored, cut into small florets, stem chopped, divided
- 1/4 teaspoon cayenne pepper
- 3/4 cup plus 2 Tbsp. cashews
- 6 cups (or more) vegetable stock, preferably homemade
- Freshly ground black pepper
- 2 tablespoons buckwheat groats
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon paprika
Spaghetti with Cauliflower Walnut Meat Sauce
By tammy1365
Instructions Begin my making the cauliflower walnut crumbles
- 3 cups cauliflower florets (about 1 medium crown)
- 1 cup chopped walnuts
- 1/4 cup nutritional yeast flakes
- 2 tablespoons soy sauce
- 2 teaspoons red wine vinegar
- 1/2 teaspoon liquid smoke (optional)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 1 (14 ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 teaspoon organic granulated sugar
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 12 ounces dried spaghetti
Green Beans and Walnuts with Lemon Vinaigrette
By tammy1365
Remove peel from lemon with vegetable peeler and cut into very fine strips
- 1 lemon
- 1 teaspoon Dijon mustard
- 1/3 cup walnut oil or olive oil
- 2 tablespoons minced shallot
- 1 1/2 pounds green beans, trimmed
- 2/3 cup walnuts, toasted, coarsely chopped
Vegan Chocolate Chip & Ancho Chile Cookies
By tammy1365
Rachael Ray
- 2 cups flour, preferably organic
- 1 1/2 tsp. smoked ancho chile powder
- 1 1/2 tsp. fine sea salt
- 1 1/4 tsp. baking soda
- 1 3/4 cups coconut sugar
- 1/4 cup date sugar
- 1/2 cup coconut oil
- 1/4 cup apple cider, preferably organic
- 2 tbsp. applesauce
- 1 to 2 tbsp. almond milk or water, if needed
- 1 3/4 cups dark chocolate chips (70% cacao)
- Flaky sea salt (such as Maldon)
Watermelon Salad with Arugula and Cucumbers
By tammy1365
allrecipes
- 1 small red onion, halved and sliced into thin half-moons
- 2 tablespoons lime juice, or more to taste 2 tablespoons extra-virgin olive oil
- 1 seedless watermelon, cut into cubes
- 3 baby cucumbers, seeded and cut into cubes
- 1 cup crumbled feta cheese
- 1/2 cup mint leaves, sliced thinly
Achiote Shrimp
By tammy1365
Heat and steep 1st 5 ingredients for 15 min
- 1/4 1/4 1/4 c oil
- 2 2 2 T garlic
- 1/2 1/2 1/2 t achiote powder
- 1/2 1/2 1/2 lemon, juiced and zested
- 1/2 1/2 1/2 orange, juiced and zested
- 1/4 1/4 1/4 c cilantro
- 2 2 2 T lemon juice
- 2 2 2 T orange juice
- S&P
- 12 12 12 jumbo shrimp, peeled
Sweet-and-Spicy Mixed Nuts
By tammy1365
Bon Appetit
- 1 cup blanched almonds
- 1 cup pecans
- 1 cup walnuts
- 1/4 cup shelled raw pumpkin seeds (pepitas)
- 1/3 cup pure maple syrup
- 2 tablespoons olive oil
- 2 tablespoons rosemary leaves
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon hot smoked Spanish paprika
- 1 teaspoon kosher salt
BEST OVEN BAKED FRIES AND POTATO WEDGES
By tammy1365
Directions 1 OVEN: Heat oven to 450 degrees
- Ingredients
- 2 large baking potatoes
- 1 Tbs grated Parmesan cheese from shaker
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 1 Tbsp olive oil
Plum-Fennel Salad with Honey-Ginger Dressing
By tammy1365
Whisk orange juice, vinegar, honey, 1 tsp
- 1/4 cup fresh orange juice
- 1 tablespoon white wine vinegar
- 2 1/2 teaspoons honey
- 1 1/2 teaspoons finely grated peeled ginger, divided
- Pinch of kosher salt
- 3 large red plums, cut into thin wedges
- 1/2 small fennel bulb, thinly sliced
- Olive oil, toasted sesame seeds, and fennel fronds (for serving)
Sumac Carrot Salad with Almonds & Olives
By tammy1365
from Raw Spice Bar
- RawSpiceBar’s Sumac
- 1 bunch whole carrots (6 to 8)
- 6 tablespoons extra virgin olive oil
- 2 big handfuls baby rocket leaves
- 1/2 cup toasted almonds, sliced lengthways
- 1 cup Kalamata olives
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Zest of 1 lemon
- 1 tablespoon honey