Soak the chickpeas. You can either soak them overnight or try the quick soaking method. To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours. For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour. Drain.
In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly for about 3 to 4 minutes. Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top. Chickpeas will cook anywhere from 40 minutes to 1 1/2 hour, or until tender (cooking time will vary depending on the type and freshness of the chickpeas).
In a small bowl, whisk together the almond butter through 1 tablespoon of water. If the dressing is not thin enough, add a second tablespoon of water. Season to taste with salt and pepper.
Heat a large skillet over a medium heat and add the avocado oil. Add the cauliflower rice and cook for 5 minutes, or until desired texture is achieved.
Remove the pan from the heat and stir in the lime juice and cilantro.
To make the mayo, place the lemon juice, eggs and salt in a high-speed blender, and set to level 7.
Slowly add the oil into the blender to emulsify the eggs and oil, for 2-3 minutes.
For an immersion blender, place the lemon juice, eggs, salt and oil, in that order, in a clear jar that the immersion blender can fit snugly into (or use the container it comes with, if available).
Start blending and watch the mixture (about 30-45 seconds). Once it starts to turn off-white at the bottom of the jar, slowly start to pull the blender upward. Once the entire mixture is off-white, it is emulsified.
1/3 c. Creamy Peanut Butter (CRUNCHY PEANUT BUTTER)
1 Garlic Cloves, crushed
2 tsp. Soy Sauce
1 tsp. Granulated Sugar (DARK MUSCOVADO SUGAR)
Pour the coconut milk into a small pan and stir in the peanut butter. Stir in the remaining sauce ingredients and heat gently on the hob or over the barbecue, stirring until smooth and hot. Cover and keep warm.
In a food processor, combine the lemon juice, pine nuts, and basil, and process until just combined. Slowly add in the olive oil, and pulse until emulsified. Season to taste with sea salt and pepper.
Slow Cooker: Place the chicken, vinegar, and vegetables in a slow cooker. Fill with water to 1 inch below the top of the slow cooker. cover, and cook on high for 8 to 12 hours.
Electric Pressure Cooker: Place the chicken, vinegar, and vegetables into the pot of the pressure cooker. Fill two-thirds of the way up with water and secure the pressure cooker lid. Press the Manual button, set the pressure on high, and set the timer to 90 minutes.
Stove Top: Place the chicken, vinegar, and vegetables in a stockpot. Fill with water to 1 inch below the top of the stockpot. Bring to a boil, reduce the heat to medium-low, and simmer for 8 to 12 hours.
Combine the Potato Starch, Brown Rice Flower, and Xanthan Gum in a bowl and mix well.
Add the ingredients to the baking pan in the order listed.
Select COURSE No. 23 and press START.
When the add beep sounds, thoroughly scrape down the flour and other ingredients from the sides of the baking pan to the bottom using a rubber spatula.
Mix all ingredients together then store in an airtight container or jar with a tight fitting lid.
To use: brown 1lb ground meat then add 2 - 2½ Tablespoons taco seasoning mix plus 1/3 cup broth or water and simmer until liquid has thickened, 1-2 minutes.
1 tbsp. Vegetable Oil, or Shortening in place of Butter and Oil
1/4 c. Honey, to serve
1 Eggs
In a food processor or a large mixing bowl, mix together the plain flour, the baking soda and enough sugar to taste. Add the egg, blend or stir to mix, then gradually pour in just enough of the buttermilk to make a thick, smooth batter.
Heat a heavy pan and add the butter and oil, or fat. Place spoonfuls of the batter on to the hot pan and cook for 2-3 minutes until bubbles rise to the surface. Flip the pancakes over and cook for a further 2-3 minutes. Remove from the pan and serve warm with honey.
1 Boneless Chicken Breasts, pounded to an even thickness
1/4 c. Italian Salad Dressing
1/4 tsp. Paprika
1/8 tsp. Garlic Powder
1/8 tsp. Onion Powder
1/8 tsp. Salt & Black Pepper
Preheat the oven to 400°F, then spray a 9x13" baking pan with nonstick spray.
Place the chicken breasts into the bottom of the baking pan then drizzle on the Italian dressing and sprinkle on seasonings to taste. Use tongs or your hands to flip the chicken breasts to coat in the dressing and seasonings then arrange into an even layer.
Bake for 20 minutes or until the thickest part of the largest chicken breast reaches an internal temperature of 165 degrees as read by a digital instant-read thermometer. Let the chicken rest for 15-30 minutes before serving and/or slicing.
Preheat the oven to 400F. Line a sheet pan with parchment paper.
In a large bowl, combine the zucchini, tomatoes, bell pepper, onion, and sweet potato. Add the olive oil and season with salt and pepper. Stir or toss to mix evenly.
Spread the vegetables out on the lines sheet pan. Roast them in the oven for 12 minutes, flip them over, and continue roasting for 15-20 minutes longer, until they're tender.
Carefully cut the crust from the Granary loaf and discard. Cut the bread into neat slices and then into 2.5cm/1in cubes.
Heat the chili oil in a large frying pan. Add the bread cubes and cook for about 5 minutes, tossing the cubes occasionally, until they are crisp and golden brown all over.
