10 Round 8 1/2 inch Rice paper rolls
1/2 fresh pineapple – very thinly (mangos would work beautifully too)
2-4 ounces (1/4 – 1/2 cup) of cooked pork tenderloin, diced thinly) (feel free to omit the meat and add cooked tofu for a meatless version)
4 ounces (1/2) cup vermicelli, cooked and drained
2 small carrots, peeled and julienned
1 ripe avocado, very thinly sliced
1 cucumber, julienned
2 cups of green leaf lettuce, shredded
1 cup of spinach, shredded
1/2 cup cilantro, chopped

Source, details, tips and full instruction at: lifemadesweeter.com


olive oil
2 healthy bunches new ramps (about 5 oz), coarsely chopped (ours were foraged & gifted by Kate!)
1 lb smoked pork sausage, casings removed and sliced (I used pork & garlic from Mountain Products Smokehouse)
2 cloves garlic, thinly sliced
3 tbsp red wine vinegar
1 quart tomato sauce (I used homemade & canned sauce with fresh oregano & thyme)
1 and ½ lbs whole milk ricotta (I made mine from Stonewall Dairy raw milk)
1 lb fresh mozzarella
½ lb sharp cheddar (I used “unusually sharp” Crowley Cheese)
1 box lasagna noodles, uncooked (I used gluten-free Tinkyada organic brown rice noodles)
salt & freshly ground black pepper, to taste

Source, details, tips and full instruction at: localkitchenblog.com


2 slices of bread
2 eggs
1 slice of deli (chicken, turkey, ham or bacon)
1 slice of cheese

Source, details, tips and full instruction at: ouncesandgrams.tumblr.com


1 (15 ounce) can chickpeas or garbanzo beans (I use Bush's Garbanzo Beans)
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice (I use whole wheat bread)
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

Source, details, tips and full instruction at: twopeasandtheirpod.com


2 tspns olive oil
1 Tblspn dried red chile flakes ( we go heavy on this b/c we love heat, adjust to your taste)
1# boneless, skinless chicken thighs
1/2 tspn smoked paprika
2 Tblspns brown sugar
3 Tblspns fish sauce
1/3 C fresh lime juice
1/2 small diced white onion
1Tblspn minced lemon grass ( use the inner layers)
3 Kaffir lime leaves, cut into fine slivers
2 Roma tomatoes, seeded & diced 1/2 C fresh mint leaves, chopped
Red lettuce leaves, to use as the bed
Cilantro for garnish
1 bag shredded cabbbage
A few lime wedges for garnish

Source, details, tips and full instruction at: acoupleoffoodiesintacoma


1 head Iceberg lettuce
90 grams slab bacon (3.2 ounces) cut into 1/4
50 grams blue cheese (1.75 ounces)
50 grams Mascarpone cheese (1.75 ounces)
1/4 cup plain yogurt
1 tablespoon mayonnaise
1 tablespoon milk
1/2 cup blueberries
salt to taste
fresh ground black pepper to taste

Source, details, tips and full instruction at: norecipes.com


3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak cut into thin 3-inch strips (grass fed pasture raise happy please)
2 tablespoons vegetable oil, divided
4 bunches of broccoli cut into florets steamed in the microwave for 3 minutes
1/3 cup soy sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
hot cooked brown rice

Source, details, tips and full instruction at: kimmysbakeshop.com


4 tablespoons olive oil
2 large onions, diced
8 ounces (227 g) carrots, peeled and fine grated
4 large stalks celery, diced
5 cloves garlic, minced12 ounces (336 g) Sweet Italian Ground Sausage (or links with casings removed)
2 pounds (~900 g) 93% lean ground beef
4 strips bacon, diced
3 (6-ounce/170 g) cans tomato paste
2 cups (480 ml) low-fat lactose-free milk
2 cups (480 ml) dry white wine (chardonnay is fine)
salt and pepper to taste
grated Parmigiano Reggiano or Grano Padano cheese

Source, details, tips and full instruction at: andreasrecipes.com


Yields: 8 servings

1 nopal (prickly pear)
1 teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
¾ cup corn kernels
2 Roma tomatoes, cored and chopped
2 tablespoons cilantro, chopped
2 teaspoons agave nectar (or honey)
2 Palestine sweet limes (or regular limes)
2 teaspoons Bhut Jolokia Ghost Pepper Sauce (or your favorite hot sauce)
1 (15-ounce) can red kidney beans, drained and rinsed
1 day-old jalapeƱo Cheddar cheese bread roll
½ white onion, chopped
3 tablespoons Italian parsley, chopped
1 egg, lightly beaten
1 teaspoon garlic powder
8 small corn tortillas
¼ cup vegetable oil, as needed
¼ cup queso fresco, freshly crumbled
¼ cup crema Mexicana sour cream

Source, details, tips and full instruction at: phamfatale.com


First Layer-bottom

1 29 oz can of whole pinto beans, drained, rinsed
1/2 small onion, chopped
1/2 small bell pepper, chopped
1 tsp. black pepper
1 tsp. creole seasoning
1 tsp. garlic powder
1 tsp. onion powder
1 chipotle pepper
11X9 casserole dish
cooking spray to coat dish

Directions: Place everything in a blender, blend well and set aside.

2nd Layer
8 oz grated sharp cheddar cheese

3rd Layer
1 jar of pickled, sliced jalapenos

4th Layer

8 oz grated jack cheese

5th-6th Layer
1/2 lb fresh andouille sausage, casing removed
1/2 pack of thick cut bacon, diced
cooking oil

Source, details, tips and full instruction at: creolecontessa


2 540 ml (19 fl oz) cans mix bean blend
2 cups of sliced smoked sausage, ie. kielbasa
1 red pepper, chopped
1/4 cup fresh chopped parsley
1/4 cup fresh chopped dill
1 680 ml (23 fl oz) can tomato sauce
2 tbsp of vegetable oil
1 large onion chopped
6 cloves of garlic minced
1 tbsp paprika
1/2 tsp cayenne pepper
2 tsp Frank's hot sauce
2 cups water
salt and pepper to taste

Source, details, tips and full instruction at: jocooks.com


6 cups frozen corn, thawed
1 can coconut milk
1 cup sour cream, plus more for garnish
1 tablespoon cayenne pepper
2 teaspoons chili powder, plus more for garnish
2 teaspoons coriander
1 lb shrimp, cooked and cut into large chunks, leave 6 whole for garnish
Salt and pepper to taste
1 avocado, cut into chunks

Source, details, tips and full instruction at: bethmichelle.com


1 can (15 oz) full-fat coconut milk
1 tablespoon wasabi powder
pinch kosher or sea salt
1 packet unflavored gelatin
1/4 cup cold water
1 medium mango, peeled and sliced
1 sheet nori
8 ounces sashimi-grade tuna
1/2 tablespoon fish roe

Source, details, tips and full instruction at: janssushibar.com


For the Pancakes:
Makes 6-8 pancakes

Banana – 2 large (mashed)
Unsalted Butter (melted) – 2 Tbsp
Lemon juice – 1 Tbsp
Honey/Maple syrup – 2 Tbsp
Egg – 1 large
Plain Yogurt – 1/4 cup
Oat flour (finely ground regular or instant oatmeal) – 1 cup
Baking Soda – 1/2 tsp
Salt – 1/4 tsp
Pure Vanilla extract – 1 tsp OR Ground Cinnamon – 1/2 tsp & Grated Nutmeg – 1/4 tsp
Extra butter or non stick spray – to grease the pan

For the berry syrup:
Yield- 1 1/4 cup

Strawberries (washed, hulled and halved) – 8 oz
Blackberries (washed) – 1/2 pint
Sugar – 6 Tbsp
Lime Zest – 1 tsp
Water – 1 1/2 cups

Source, details, tips and full instruction at: ambikaskitchen.com


for the tofu cakes:

370 grams firm tofu, drained, pat dry and crumbled
1 ½ tablespoons shoyu
1 tablespoon vegan mayo
2 teaspoons dijon mustard
2 tablespoons flaxseed meal
1 ½ tablespoons lemon thyme, finely chopped
1 ½ tablespoons chives, finely chopped
2 teaspoons rosemary, finely chopped
zest of one lemon
2 tablespoons olive oil

for the curried apple:

1 large apple, peeled, cored and thinly sliced
½ teaspoon curry powder
¼ teaspoon sugar
a pinch of salt
a good squeeze of lemon juice
1 tablespoon olive oil
chopped coriander, for garnishing

Source, details, tips and full instruction at: veggiesonthecounter.com


For the chowder:
*1- 1 1/2 pounds salt cod (preferably made with sustainable cod), soaked for 24-48 hours (change the water several times during the soaking period)
*1 large fennel bulb, trimmed and chopped into quarters (reserve the fennel fronds for garnish if you like)
*1/4 cup extra virgin olive oil
*1 generous pinch of saffron threads
*1 medium onion, peeled and chopped
*1 cup trimmed, cleaned and chopped leeks
*3 cloves garlic, peeled and slivered
*1 cup Tuscan kale, finely shredded
*pinch of fennel pollen
*28 oz. can of organic whole peeled tomatoes, with liquid
*1/4 cup Vermouth or dry white wine
*1 slice favorite gluten-free or regular whole grain bread, toasted- optional
*1.5 oz. jar of wild caught anchovies in oil (about 2 tablespoons)- optional
*garlic aioli- optional

For the aioli:
*1 large garlic clove,
*1 large egg yolk
*pinch of coarse sea salt
*1/2 cup extra virgin olive oil, plus more if necessary
*freshly ground black pepper

Source, details, tips and full instruction at: healthygreenkitchen.com

Pumpkin Cinnamon Dough
1/2 cup pumpkin puree, canned/unsweetened
2 1/2 cups white flour
2 cups whole wheat pastry flour
1 1/4 cups warm water
1 packet yeast
1/2 cup vegan shortening, melted
1/2 cup sugar
1/2 tsp salt
*extra white flour as needed to handle, knead and roll out dough

Pecan Cinnamon Sugar Filling
3/4 cup brown sugar
3/4 cup pecans, chopped
1 1/2 tsp cinnamon
1/2 tsp vanilla bean granules - or extract
1/2 cup vegan butter, melted

Ginger Cream Cheese Glaze
1 1/2 tsp ginger powder
1 cup vegan cream cheese
1/2 cup maple syrup
1/3 cup vegan butter, melted
1/2 cup soy creamer
2-4 Tbsp powdered sugar to thicken as desired (add last, by hand with sifter)

Source, details, tips and full instruction at: lunchboxbunch.com

Spice Mixture Ingredients
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground mustard
1 teaspoon ground coriander
1 teaspoon hot red-pepper flakes
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1-2 bay leaves, crumbled
1 teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoon sea salt

Slaw Ingredients
2 cups red cabbage, finely shredded
¼ cup apple cider vinegar
1 teaspoon sea salt

Dressing Ingredients
¼ cup vegan mayo
1 tablespoon ketchup, minced
2 tablespoons sweet pickles, minced
1 tablespoon capers, minced
1 tablespoon red onion, minced
1 ½ teaspoons lemon juice
sea salt & pepper, to taste

Sandwich Ingredients
1 package tempeh
2 teaspoons canola oil
¼ cup salt
1 loaf pumpernickel rye bread
Earth Balance butter

Source, details, tips and full instruction at: peasinablog.com

To make enough of this salad to feed one person (maybe two), you start with one large pink grapefruit.

Source, details, tips and full instruction at: healthygreenkitchen.com


1 1/4 cup water
1 cup lentil flour (made from whole lentils ground into flour in blender)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 cup pumpkin puree (can be from canned or fresh pumpkin)
1-2 tablespoons olive oil

Source, details, tips and full instruction at: pure2raw.com