1/4 c. Breadcrumbs (FINE DRIED BREAD CRUMBS, (?RECIPE?))
1/4 tsp. Salt & Black Pepper
2 tbsp. Water
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Pat the black beans dry with paper towels and put them in a food processor. Add the miso, onion powder, garlic powder, bread crumbs, salt, pepper, and water and pulse until the mixture comes together and is sticky.
Divide the black bean mixture into 4 even portions and form into patties. Place the patties on the lined baking sheet and bake for 22 minutes, flipping about halfway through, until lightly golden on both sides.
Remove the patties from the oven and serve or let cool. If you are serving them later, reheat them in a hot pan with a bit of oil.
In a medium pot, combine the sugar and water and bring to a boil over high heat. Reduce the heat to medium-low and simmer the syrup for 7 to 10 minutes, until it starts to turn golden brown.
Once the syrup starts to turn golden brown, watch it very carefully. As soon as it turns caramel brown, add the cream into the pot and stir. Let the caramel boil for about 1 minute, then whisk in the butter little by little.
Remove from the heat and whisk in the bourbon, vanilla, and salt.
Let the sauce cool to room temperature, then transfer to a container and store in the refrigerator for up to 1 month. Heat slightly before using.
In a food processor, combine the chickpeas, garlic, lemon juice, cumin, tahini, olive oil, and salt. Pulse for about 30 seconds. Run the food processor on high and slowly pour in enough water to make the hummus smooth and creamy. Taste the hummus, and, if it needs it, hit it with a bit more salt and lemon juice.
In a medium pot, whisk together the ketchup, water, brown sugar, vinegar, mustard, black pepper, cayenne, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer, whisking, for 5 minutes.
Remove from the heat. Let it cool slightly, then transfer to a mason jar or another heatproof, airtight container. Store in the fridge for up to 1 month.
Warm a medium pot over medium heat. Add the olive oil, mushrooms, and onions and cook 5 to 8 minutes, until the onion is soft, and the mushrooms are cooked through.
Add the tomato paste and cook for another 2 to 3 minutes, stirring constantly.
Add the red wine and cook for 2 minutes. Add the water and rosemary and simmer the sauce for 15 minutes, or until thick. Season with salt and pepper.
In a small bowl, mix the cornstarch and water. Add the cornstarch mixture to a medium pot along with the soy sauce, honey, sambal oelek, and ginger. Bring the pot to a boil, reduce the heat to low, and simmer it for 5 minutes.
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.
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.
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. 7 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.
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.
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.
If using a blender, place the lemon juice, eggs and salt in a high-speed blender and start blending. 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 or container that the immersion blender can fit snugly into. 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. Stop once the entire mixture is off-white (when 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.
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.
In a medium bowl, combine the avocado, lime juice, red onion, tomato, cilantro, and salt and mash it all together using a potato masher until it's smooth. Taste the guacamole and add a little more lime juice and salt to suit your taste.
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.
In a medium bowl, whisk together the guacamole, mayonnaise, lime juice, sugar, chili powder, salt, and pepper. Whisk in enough of the water to thin the mixture until it just coats the back of a spoon.
Store in the fridge in an airtight container for up to 3 days.
28 oz. Tomatoes (CANNED WHOLE PEELED SAN MARZANO TOMATOES)
1/4 c. Olive Oil
1/2 c. Onions, diced
1 tbsp. Garlic Cloves (GARLIC), minced
1 tbsp. Granulated Sugar
2 tbsp. Fresh Basil Leaves
1/8 tsp. Salt & Black Pepper
Pour the tomatoes into a bowl and crush them into small pieces. Make sure to keep the tomatoes below the surface of the liquid when you squeeze them--this will prevent them from spraying everywhere.
Warm a large pot over medium heat. Add the olive oil and onion and cook for about 10 minutes, stirring every 1 to 2 minutes, until the onions turn a light brown.
Add the garlic and cook for 1 minute. Add the tomatoes and sugar and cook the sauce for 15 minutes to thicken and meld the flavors.
Remove from the heat, stir in the basil, and season with salt and pepper as needed.
In a medium pot, heat the olive oil over medium heat. Add the onion and cook for about 5 minutes, or until soft and translucent. Add the garlic and cook for another minute. Sprinkle on the chili powder and cook for another minute.
Add the beans and water to the pot and bring it all to a boil. Reduce the heat to low and cook the mixture for 4 to 5 minutes, until about half the water has evaporated or been absorbed.
Remove the pot from the heat and mash the beans using a potato masher.
Mix the lime juice into the beans, give them a taste, and season them with salt and pepper as needed.
Preheat your oven to 400°F. Drain and rinse the chickpeas thoroughly, then spread them on a clean kitchen towel or paper towel. Pat them completely dry to remove moisture.
Spread the chickpeas in a single layer on a baking sheet (no oil or seasoning yet). Bake for 10–15 minutes, shaking the pan halfway through. This step helps dry them out for maximum crispiness.
Remove the chickpeas from the oven and transfer them to a bowl while still warm. Toss with olive oil to coat evenly, then add salt, garlic powder, smoked paprika, black pepper, cayenne pepper, and cumin. Mix well to distribute the flavors.
Return the seasoned chickpeas to the baking sheet, spreading them out in a single layer. Roast for an additional 15–20 minutes, shaking the pan or stirring every 10 minutes to ensure even cooking. Keep an eye on them during the last few minutes to prevent burning.
Remove from the oven and let the chickpeas cool on the baking sheet. They will continue to crisp as they cool. Enjoy immediately as a snack, salad topper, or side dish.
In a medium bowl, whisk together the vinegar, Dijon mustard, honey, salt and pepper.
While whisking, add the oil very slowly. This is crucial, because if you add the oil all at once, the vinaigrette will fall apart. You need the mechanical agitation of whisking to break up the oil droplets so they can bond with the vinegar.
After all the oil has been whisked in, continue to whisk it like crazy for about 30 seconds more.
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).
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.
In a medium pot, warm the olive oil over medium heat. Add the onion and cook for 5 minutes, or until translucent. Add the jalapeños and cook for 2 more minutes.
Throw in the black beans and tomatoes and bring to a boil. Reduce the heat to low and simmer the salsa for 15 to 20 minutes, or until thick.
Remove from the heat and stir in the cilantro. Taste and season with salt and pepper. Put the salsa in a container and cool in the fridge overnight.
Fill a pot with water. Set a steaming basket above the water and lay the asparagus in the basket. Bring the water to a boil and cover the pot and steaming basket with a lid. Steam for 7 minutes.
In a medium bowl, whisk together the vinegar, soy sauce, honey, ginger, and pepper. Slowly whisk in the sesame oil, a few drops at a time until all of it has been incorporated.
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.
