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- 0.06 onion powder (1)
- 0.06 salt (1)
- 0.06 sun-dried tomatoes in oil drained and chopped (1)
- 0.06 black pepper (1)
- 0.13 freshly grated Parmesan cheese (1)
- 0.13 garlic powder (1)
- 0.13 heavy cream (1)
- 0.13 salt (1)
- 0.13 smoked paprika or regular paprika (1)
- 0.25 unsalted butter cut into 3 slices (1)
- 0.25 butter (1)
- 0.25 skin-on salmon fillet (1)
- 0.25 extra virgin olive oil (1)
- 0.38 low sodium chicken broth (1)
- 0.5 flour (1)
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- 1 teaspoon dried thyme (1)
- 1–2 onions, thinly sliced (1)
- 1/2 cups water (1)
- 1 teaspoon fine sea salt (depending on your bouillon cube, this may need adjustment) (1)
- 1 packed cup (160g) finely diced yellow onion (1)
- 1 generous tablespoon tahini (1)
- 1 and ½ cups unsweetened non-dairy milk, I used soy milk (1)
- 1 2 teaspoons honey (1)
- 1 14-ounce can full-fat coconut milk (1)
- 1 14- or 16-ounce (400/454g) block of firm tofu* (1)
- 1.25 baby spinach (1)
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- ½ avocado, sliced – Creamy, satisfying healthy fats. (1)
- ½ cup cornstarch – Essential for that smooth, thick custard consistency. (1)
- ½ cup granulated sugar (1)
- ½ cup granulated sugar – You can also use cane sugar, coconut sugar, or maple syrup for a natural twist. (1)
- ½ cup roasted chickpeas (1)
- ½ cup small tapioca pearls, not instant tapioca (1)
- ½ small red onion, finely chopped (1)
- ½ teaspoon pepper (1)
- ½ teaspoon salt (1)
- ½ teaspoon sea salt (1)
- ½ teaspoon vanilla extract (2)
- ½ tsp Dijon mustard (1)
- ½ tsp ground cumin (1)
- ½ tsp oregano (1)
- ½ tsp salt, or to taste (1)
¼
- ¼ cup (1)
- ¼ cup crumbled feta – Optional for a touch of tangy richness. (1)
- ¼ cup crumbled feta cheese (1)
- ¼ cup granulated sugar (1)
- ¼ cup honey – Adds just the right amount of natural sweetness. I love using this organic honey for a smooth finish. (1)
- ¼ cup mixed fresh herbs: mint, parsley, oregano, thyme, or basil (1)
- ¼ cup pickled red onions – Adds tangy zip and beautiful color. (1)
- ¼ cup toasted pine nuts (1)
- ¼ teaspoon pepper (1)
- ¼ teaspoon salt (1)
- ¼ tsp ground coriander (1)
2
- 2 cups (170g, 6 oz) gluten-free brown rice spiral noodles (1)
- 2 fresh parsley, chopped, or 1 teaspoon dried (1)
- 2 tablespoons nutritional yeast (1)
- 2 tablespoons vegan butter, or coconut oil (1)
- 2 vegan bouillon cubes (see update under NOTES for alternate version!) (1)
- 2 + 2 tablespoons all-purpose flour (1)
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- Chia seeds (1)
- Chili powder (1)
- Chocolate chips – A little chocolate crunch goes a long way. Try these stevia-sweetened chips for a lower sugar option. (1)
- Cinnamon (1)
- Cinnamon sugar (1)
- Cloves, minced (1)
- Crushed nuts (1)
- Cucumbers (1)
- Cucumbers, diced (1)
- Cup (1)
- Cup (120 mL) full-fat oat milk, (or other creamy plant milk) (1)
- Cup grated vegan parmesan, divided (1)
- Cups baby kale + romaine (1)
- Cups raw slivered almonds (1)
- Cups soy crumbles or textured vegetable protein (1)
- Cups sweet potato croutons – For crunch and smart carbs. (1)
- Cups vegetable broth (1)
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- Of diced bell pepper (20)
- Of diced onion (20)
- Of dried basil (20)
- Of dried oregano (21)
- Of kidney beans, drained and rinsed (20)
- Of sliced mushrooms (20)
- Of sliced olives (20)
- Of tomato sauce (20)
- Of vegan cheese, shredded (20)
- Olive oil (5)
- Onion, finely chopped (1)
- Optional Add-ins: (1)
- Optional garnish: fresh parsley and fresh lemon juice (1)
- Optional Toppings: (1)
- Optional: ½ teaspoon gochujang for extra depth (1)
- Optional: A pinch of black pepper (1)
- Ounces (1)
- Ounces marinara sauce (1)
- Ounces shredded vegan mozzarella, divided (1)
- Ounces vegan ground beef (1)
- Oz salmon fillets – Wild-caught preferred, but farmed works too! (1)
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- Parmesan cheese (1)
- Peanut butter (1)
- Peanut butter – Creamy, nutty, and perfect with chocolate. Here’s my favorite one. (1)
- Pepitas – Crunchy pumpkin seeds for added texture. (1)
- Pepper in adobo, chopped (1)
- Pickled jalapeños (1)
- Pinch of cayenne pepper optional (1)
- Pinch of cinnamon (1)
- Pinch of kosher salt (1)
- Powdered sugar (1)
- Pure vanilla extract (1)
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- Salt (3)
- Salt & black pepper, to taste (1)
- Salt & pepper to taste (1)
- Salt and pepper (20)
- Sea salt & freshly ground black pepper – To season the salmon. (1)
- Sea salt or kosher salt to taste (1)
- Sesame seeds (1)
- Shredded iceberg lettuce (1)
- Smoked paprika (1)
- Soy sauce or tamari (1)
- Sugar (1)
- Sugar or maple syrup (1)
- Swap soy sauce with coconut aminos for a soy-free version. (1)
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- Tablespoon avocado oil – Helps sear the salmon perfectly. (1)
- Tablespoon baking powder (1)
- Tablespoon extra virgin olive oil (1)
- Tablespoon olive oil (1)
- Tablespoon olive oil or cooking oil of choice (1)
- Tablespoon pomegranate molasses (1)
- Tablespoons fresh lemon juice (1)
- Tablespoons maple syrup or sugar of choice (1)
- Tablespoons nutritional yeast (1)
- Tablespoons olive oil or melted coconut oil (1)
- Teaspoon chipotle chile flakes (crushed chipotle chilies) (1)
- Teaspoon garlic powder (2)
- Teaspoon ground cumin (1)
- Teaspoon ground turmeric (1)
- Teaspoon Italian seasoning (1)
- Teaspoon kala namak (AKA Indian black salt), plus more to finish** (1)
- Teaspoon onion powder (1)
- Teaspoon paprika (1)
- Teaspoon pure vanilla extract (1)
- Teaspoon salt (3)
- Teaspoons Aleppo pepper (1)
- To 1 ½ teaspoons smoked paprika (1)
- To 16 oz (1)
- Toasted sesame oil (1)
- Toasted sliced almonds (1)
- Tomato purée (1)
- Tomato, diced (1)
- Tsp paprika (1)
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