Garlic Knot Buns Ingredients ¾ cup warm water, 105° to 115°F 1 tablespoon maple syrup 1 ¼-ounce package active dry yeast 2 cups all-purpose flour, spooned and leveled (250g), plus more for kneading ½ cup whole wheat flour, spooned and leveled (62g) 1 teaspoon sea salt 4 tablespoons extra-virgin olive oil, divided, plus more for brushing 2 garlic cloves, grated Topping Options Chopped parsley Flaky sea salt Grated Parmesan or Vegan Parmesan Red pepper flakes   Instructions In a small bowl, combine ¼ cup of the water and the maple syrup and sprinkle with the yeast. Stir and set aside for 5 minutes, until the yeast is foamy In the bowl of a stand mixer fitted with a dough hook, combine the flours and sea salt. Add the yeast mixture, 2 tablespoons of olive oil, and the remaining ½ cup of ...

Homemade Potato Gnocchi Ingredients 2 pounds russet potatoes, 3 to 4 medium-large 1 large egg, beaten 1 teaspoon sea salt 1 cup all-purpose flour, spooned and leveled, plus more as needed   Instructions Preheat the oven to 425°F. Use a fork to poke holes in the potatoes. Place on a baking sheet and bake for 45 to 60 minutes, or until tender when pierced with a fork. When the potatoes are cool enough to handle, but still warm, peel off and discard the skins. Pass the peeled potatoes through a ricer, or place them in a large bowl and mash with a fork until smooth. Transfer the potatoes to a lightly floured surface and form them into a wide, thin mound. Drizzle with the egg and sprinkle with the salt and a third of the flour. Use your hands or a bench scraper to lift and fold the potatoe ...

Thai Red Curry Ingredients 2 tablespoons coconut oil ½ medium white onion, thinly sliced Sea salt 1 red bell pepper, stemmed, seeded, and sliced into strips 1 tablespoon chopped fresh ginger 2 tablespoons red curry paste, (we like the Mekhala brand best) 1 14-ounce can full-fat coconut milk ½ cup water 1 tablespoon tamari 2 teaspoons cane sugar 4 ounces fresh green beans, trimmed (about 1 cup) ½ cup bamboo shoots, drained 1 tablespoon fresh lime juice, plus wedges for serving Baked tofu, optional Fresh basil or Thai basil leaves, for garnish Fresh cilantro, for garnish   Instructions Heat the coconut oil in a large, deep skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 3 minutes, or until softened. Add the red pepper and cook for another ...

Stuffed Mushrooms Ingredients ½ cup panko breadcrumbs ½ cup grated pecorino cheese ½ cup finely chopped parsley, plus more for garnish ¼ cup chopped oil-packed sun-dried tomatoes, about 4 2 tablespoons pine nuts 2 garlic cloves, minced ¼ teaspoon sea salt, plus more for sprinkling Freshly ground black pepper 20 to 24 large cremini mushrooms, stemmed Extra virgin olive oil, for drizzling Pinches of red pepper flakes, optional   Instructions Preheat the oven to 400°F and line a baking sheet with parchment paper. In a medium bowl, combine the panko, pecorino cheese, parsley, sun-dried tomatoes, pine nuts, garlic, salt and several grinds of pepper. Place the mushrooms, cavity side up, onto the baking sheet. Drizzle the mushrooms with olive oil and sprinkle with salt. Spoon the filling int ...

No Bake Cookies Ingredients ¼ cup coconut oil ½ cup maple syrup ¼ cup milk 2 tablespoons unsweetened cocoa powder ¼ cup plus 2 tablespoons creamy peanut butter ½ teaspoon vanilla extract 1½ cups whole rolled oats   Instructions Line a large baking sheet with parchment paper. In a medium saucepan, melt the coconut oil over medium heat. Add the maple syrup, almond milk, cocoa, peanut butter, and vanilla and whisk to combine. Bring to a boil for 2 minutes, stirring often. Remove from the heat and stir in the oats. Use a 2-tablespoon cookie scoop to scoop the batter onto the prepared baking sheet. Chill for 30 minutes or until firm. https://www.loveandlemons.com/no-bake-cookies/