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.
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.
In a mixing bowl, combine the avocados with lemon juice and seasoning until evenly coated.
Mash with a rubber spatula (or whisk), keeping medium-sized chunks. Don't over mash!
Transfer to an airtight container. Seal tightly with a double layer of plastic wrap pressed down directly onto the Avocado Mash to limit exposure to the air, which increases browning.
Keep in the refrigerator for at least 2 hours prior to serving, to entire optimum temperature.
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.
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 15–20 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.
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 7–10 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 large cast iron pan, over medium heat, add 1 tablespoon of the avocado oil. Add the onion and garlic, and cook until slightly golden but not burned. Remove from heat and allow to cool.
In a food processor, process the chickpeas until they turn into a slightly textured paste. Be sure to turn off the food processor and scrape down the sides to get all the chickpeas ground up. Add in the onion, garlic, salt, and pepper, and mix to fully combine. Turn the food processor off and stir in the chopped parsley and arrowroot starch.
Take a large plate and sprinkle a few tablespoons of chickpea flour onto it. Using a spoon, scoop some of the mixture into your hands and shape into a ball, the size of a golf ball, and then press gently to make a patty. Drop into the chickpea flour to coat evenly. If too much flour sticks to the patty, then gently dust it off with your fingers or a pastry brush. You should have a very light coating all over the patties/burgers.
Reheat that same cast iron pan to medium heat. Drizzle the remainder of the oil and place the patties in to cook. Cook for about 2–3 minutes on each side until the bottom is nicely browned.
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.
Carefully cut the crust from the Granary loaf and discard. Cut the bread into neat slices and then into 1-inch 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 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.
In a large mixing bowl, combine oats, sunflower seeds, wheat germ, almonds and cinnamon; mix ingredients two times to distribute the cinnamon evenly.
In another mixing bowl, combine maple syrup, brown sugar, oil, agave and vanilla. Mix using a wire whisk. Pour over dry ingredients.
Using a rubber spatula or your hands, mix into granola until all dry ingredients are evenly coated.
Split mix evenly on 2 greased sheet pans. Spread out the mix in a single layer on both trays. Do not press the granola down.
Bake at 300°F for 20 minutes. When golden brown, remove from oven and cool completely at room temperature.
Once granola is completely cool, break into quarter-sized pieces.
Transfer to an airtight container and store in a dry place for up to 1 week.
To add another layer of flavor, feel free to add about 1 to 2 cups of your favorite dried cranberries or dried cherries after the granola has cooled completely.
4 oz. French Bread | Italian Bread, cut into 1-inch cubes
1 Large Garlic Cloves, crushed
Heat ¼ cup of the oil in a large frying pan. Add the bread cubes and garlic. Cook over a medium heat, stirring constantly, until the bread cubes are golden brown all over.
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).
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 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.
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.
1/4 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.
Crack 2 eggs into a cup. That allows you to make sure you don't break the yolks and to pick out any shell.
Carefully pour eggs into a buttered, nonstick, non-heated pan. Turn heat on to medium. Watch carefully as whites begin to set, about 3 minutes. Then flip carefully, so yolks don't break, and cook for 1 additional minute. Over-easy eggs should have a very runny yolk, and some of the white around the yolk should still be soft.
Preheat the oven to 400°F. 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.
Preheat the oven to 425°F and set a rack in the middle position.
In a large pot, bring 3 quarts (3 liters) of water to a boil. Add the potato wedges and 2 teaspoons of the salt. Boil for 6–7 minutes, then drain well in a colander. Holding the colander over the sink, gently shake it in a flipping motion so the potatoes turn and the surfaces get roughed up—this helps them crisp up in the oven. You’re not trying to break them, just scuff the edges a bit.
Pour 3 tablespoons of the oil onto a large sheet pan. Add the potatoes directly to the pan, along with ¾ teaspoon salt, the pepper, and rosemary (if using). Avoid using foil, as the potatoes may stick. Toss everything together right on the pan, then arrange the wedges in a single layer, with one of the cut sides down.
Bake for 15–20 minutes, or until golden on the bottom. Flip the potatoes with a spatula, drizzle with the remaining 2 tablespoons of oil, and return to the oven for another 15–20 minutes, or until deeply golden and crispy all over. (If they’re not quite there yet, don’t hesitate to give them a few extra minutes—ovens vary, and the goal is crisp edges and golden color.)
Once you've got all your ingredients in the blender, blend it up until it's completely smooth. Then pour your patter onto your prepared pan and smooth it over with your spatula.
Bake the pizza crust for about 15 minutes, then flip it over and bake another 10 – 15 minutes.
Final step: top your pizza with your desired toppings, pop it back in the oven and let everything cook/melt. Slice it up and you're ready to eat!
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 4–5 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.
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 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.
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 bursting.
Warm a large pot over medium heat. Add the olive oil and onion and cook for about 10 minutes, stirring every 1–2 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.
Store in a sealed container in the fridge for up to 2 weeks.
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 3–4 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 1½ hours, or until tender (cooking time will vary depending on the type and freshness of the chickpeas).
Use a spiralizer to create long, thin noodles by placing the zucchini in the spiralizer and turning the handle. If using a julienne peeler or vegetable peeler, peel the zucchini lengthwise to create thin strips (julienne for thinner, vegetable peeler for wider ribbons).
If eating raw, the noodles are ready to serve. Toss them with your favorite sauce, pesto, or dressing.
For cooked noodles, heat olive oil in a large skillet over medium heat.
Add the zucchini noodles to the skillet and sauté for 2–3 minutes, tossing frequently. Do not overcook to avoid sogginess.
Season with salt and pepper to taste, then serve with your preferred toppings or sauce.
Notes
Chicken Salsa Roll-Ups
2 Pan-Fried Chicken Breast Fillets, sliced thin
1/3 c. Red Tomatoes, chopped
1/4 c. Red Onions, chopped
1 tbsp. Apple Cider Vinegar
1 tbsp. Fresh Cilantro, chopped
1 Limes, juiced
1/2 c. Fresh Spinach
1 Avocados, peeled and sliced
8 Leaves of Romaine Lettuce | Leaves of Butter Lettuce
Mix the first 5 ingredients in a bowl to make a salsa.
On a large serving platter, layer the sliced meat, spinach and avocado with the salsa.
