Gather all ingredients and equipment.
Place the dates, pecans and 2/3 cup of the coconut in a food processor or blender.
Blend together until mixture forms a paste.
Remove from the food processor and shape into 17 balls, about 1 tablespoon each.
Roll the balls in the remaining coconut.
Serve.
Place all ingredients in a blender.
Combine until smooth and enjoy.
Gather all ingredients and equipment.
Combine all ingredients in a food processor or blender, and blend until smooth.
Gather all ingredients and equipment.
Heat large saute pan over medium heat with canola oil.
Season the flank steak on both sides with salt and pepper and add the steak to the hot pan. Sear the steak on either side until golden brown, about 3-4 minutes per side.
Remove the steak from the pan after searing and allow to rest for 10 minutes.
While steak is resting, add the onion and mushrooms and sauté the vegetables for 5 – 8 minutes or until the mushrooms and onions start to turn golden brown.
Add the garlic and sauté for an additional 1 -2 minutes. Evenly coat the vegetables by dusting them with the flour and stir well.
Add the red wine and use the wooden spoon to scrape any brown bits from the bottom of the pan. Immediately add the stock, water, and thyme.
Slice steak against the grain and add back to the pan with the vegetables. Bring the liquid to a boil then reduce it to a simmer. Simmer the liquid for 12-15 minutes, until thickened.
While the sauce is simmering, fill a pot with 4 to 6 quarts of water and place on burner to boil.
When the water boils, add the pasta and cook until al dente (per package directions). Strain.
When the sauce is thickened, remove the pan with the sauce from the heat. Add the mustard and yogurt. Stir vigorously so the ingredients become fully incorporated.
Toss noodles into the sauce and serve.
Wash and dry greens. Place in a large bowl.
Top the greens with sliced apple, tomatoes, cucumber, olives, and blue cheese.
Right before serving, toss with 3 Tbsp of the vinaigrette.
Gather all ingredients and equipment.
In a small container with a lid (such as a jar), combine oil, vinegar, mustard, seasonings, and shallot. Shake well to combine.
Refrigerate and use as needed. Shake well before each use.
Crack cardamom pods open by crushing with the side of a knife.
Put oil in a medium saucepot and heat on medium-low heat. Add cumin seeds and cardamom pods and stir for 20 seconds until fragrant, taking care not to burn. Remove cardamom pods with slotted spoon.
Add onion and cook for 5-7 minutes until lightly browned. (**If using ground spices, sauté onion first and then add spices.)
Add rice to the pot and stir, cooking for about 3 minutes to toast.
Add the stock and salt and bring to a boil. Cover and turn heat to low. Simmer until rice is tender, about 40-45 minutes. Do not stir!
In the last 2 minutes, add the peas to heat through.
Turn heat off and fluff with a fork to incorporate peas.
Gather all ingredients and equipment.
Preheat oven to 400°F (200°C).
Remove stem and core from the cauliflower and cut into small florets.
Toss the cauliflower florets with the rest of the ingredients and place on lined baking sheet.
Bake until cauliflower is golden brown and tender, about 25-35 minutes.
Place the tomato, jalapeno and ginger in a blender and process until smooth.
Place the olive oil in a large skillet or dutch oven over medium high heat.
Add the coriander, cumin, turmeric, chili powder and garam masala.
Cook for about 2 minutes. Stir frequently.
Add the onion and cook for about two minutes. Stir frequently.
Add the salt, garbanzo flour, garbanzo beans and stir until blended.
Add the tomato/jalapeno/ginger puree to the pan.
Add the water and stir.
Simmer for about 30 to 40 minutes and serve topped with yogurt.
Gather all ingredients and equipment.
Heat oil in a deep heavy bottomed pan over medium heat. Add the onion and sliced ham and sauté for 5-7 minutes or until the onions become slightly translucent (see-through).
Add cabbage, red pepper, vinegar, caraway seeds, red pepper flakes, salt, and water.
Cover the pot and cook over medium-low heat, stirring occasionally, for about 30 minutes or until the cabbage is soft and tender.
