wooden spoon
measuring spoons,
knife
Cutting board
Heat the olive oil in a large saucepan over medium-high heat.
Add the diced onion and sauté until tender, about 4 minutes, stirring often.
Stir in the chili powder, cayenne, and cumin, and cook for 1 minute until fragrant.
Add the agave nectar, tequila, and sea salt, stirring well.
Stir in the cranberries and cook for 5 minutes until they begin to soften.
Add the diced tomatoes with their liquid and the water.
Bring the mixture to a low boil, cover with a lid, and reduce the heat to a simmer.
Let simmer for 10 minutes.
Stir in the kidney beans, cover, and simmer for another 15 minutes.
If the chili is too liquid for your liking, let it cook uncovered for a couple of additional minutes to thicken.
Serve hot with steamed rice, roasted sweet potatoes, or fresh bread.
Wine advice:
Pair with a medium-bodied red wine like Zinfandel or a smoky Syrah to complement the chili’s sweetness and heat.
Calories: 190 kcal | Carbohydrates: 32 g | Protein: 7 g | Fat: 4 g | Sugar: 11 g | Salt: 0.7 g
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Add the vegan mayonnaise and nondairy sour cream to a mixing bowl.
Stir in the finely diced chipotle peppers in adobo sauce.
Mix in the dried parsley, dried dill, garlic powder, onion powder, ground cumin, salt, and black pepper.
Whisk until the dressing is smooth and well blended.
Transfer to an airtight container and refrigerate for up to 2 weeks.
Wine advice:
Pair with a chilled Rosé or a crisp Sauvignon Blanc for a cooling contrast to the spicy heat.
Calories: 140 kcal | Carbohydrates: 2 g | Protein: 0.5 g | Fat: 14 g | Sugar: 1 g | Salt: 0.4 g
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Holliday: Father’s Day / Picnic Vind ik leuk: Vind-ik-leuk Aan het laden...
Add plain nondairy yogurt, vegan mayonnaise, and orange juice to a mixing bowl.
Whisk until smooth and well combined.
Stir in the poppy seeds.
Transfer the dressing to an airtight container.
Store in the refrigerator until ready to serve.
Wine advice:
Perfectly complements a glass of Moscato or a chilled Riesling.
Calories: 120 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 11 g | Sugar: 2 g | Salt: 0.3 g
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Place the cumin, celery, and caraway seeds in a small saucepan.
Toast over medium heat for 1 minute until fragrant.
Transfer the toasted seeds to a blender.
Add orange juice, olive oil, apple cider vinegar, Dijon mustard, sunflower seeds, parsley, sea salt, black pepper, and grated garlic to the blender.
Blend on high until smooth and creamy.
Serve chilled.
Store any leftovers in the refrigerator.
Wine advice:
Pairs wonderfully with a light Rosé or a refreshing Sauvignon Blanc.
Calories: 90 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 7 g | Sugar: 2 g | Salt: 0.5 g
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Whisk together the orange juice, seasoned rice vinegar, toasted sesame oil, white miso, and agave nectar in a medium mixing bowl.
Add the grated garlic and gingerroot, whisking until smooth.
Stir in the black sesame seeds.
Taste-test and adjust with a pinch of sea salt if desired.
Serve chilled or at room temperature with salads, rice bowls, or roasted vegetables.
Wine advice:
Pairs beautifully with a crisp Pinot Grigio or a citrusy Chardonnay.
Calories: 50 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 2 g | Sugar: 5 g | Salt: 0.3 g
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Whisk together nutritional yeast, olive oil, balsamic vinegar, and dried herbs at the bottom of a salad bowl.
Add your salad ingredients directly to the bowl.
Toss until the dressing coats the salad evenly.
Serve immediately.
Wine advice:
Pair with a crisp Sauvignon Blanc for a delightful balance with your salad.
Calories: 90 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 8 g | Sugar: 1 g | Salt: 0.2 g
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Whisk together all the ingredients at the bottom of your salad bowl.
Add the salad ingredients, toss, and serve.
Wine advice:
Calories: 105 kcal | Carbohydrates: 2.5 g | Protein: 1 g | Fat: 9 g | Sugar: 0 g | Salt: 0.03 g
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Drain the tofu, but do not press it.
Place all ingredients (tofu, olive oil, balsamic vinegar, garlic powder, onion powder, salt, and pepper) into a blender.
Blend until smooth and creamy.
Transfer to an airtight container and refrigerate.
Store for up to one week.
Wine Advice:
Calories: 80 kcal | Carbohydrates: 3 g | Protein: 2 g | Fat: 7 g | Sugar: 1 g | Salt: 0.2 g
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Chop the basil finely.
Peel and segment the orange, then chop into small chunks.
In a bowl, combine the orange, basil, balsamic vinegar, olive oil, salt, and pepper.
Mix thoroughly until all ingredients are well combined.
Transfer to an airtight container.
Store at room temperature.
No refrigeration needed.
Wine Advice:
Calories: 75 kcal | Carbohydrates: 5 g | Protein: 0 g | Fat: 7 g | Sugar: 3 g | Salt: 0.2 g
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Toast the mustard seeds by placing them in a dry pan with a tight-fitting lid.
Heat over medium-high and let the seeds pop, which should take only a few seconds.
Once they begin popping, remove from heat.
In a mixing bowl, whisk together the toasted mustard seeds, olive oil, balsamic vinegar, agave nectar, brown or Dijon mustard, pepper, and salt.
Store in an airtight container until ready to use.
Use as a dressing for salads or a marinade for portobello mushrooms or your favorite protein.
Wine advice:
Calories: 130 kcal | Carbohydrates: 11 g | Protein: 1 g | Fat: 9 g | Sugar: 8 g | Salt: 0.4 g
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Vind ik leuk: Vind-ik-leuk Aan het laden...
Home recipes Pagina 88
