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- 0.25 extra virgin olive oil (1)
- 0.25 fennel bulb (1)
- 0.25 freshly grated Parmesan (1)
- 0.25 mint leaves (1)
- 0.5 smoked paprika (1)
- 0.5 cucumber ribbons (1)
- 0.5 vegetable stock (1)
- 0.5 black pepper (1)
- 0.5 sea salt (1)
- 0.5 green Castelvetrano olives (1)
- 0.5 heavy cream (1)
- 0.5 fresh flat-leaf parsley (1)
- 0.5 dry red wine (1)
- 0.5 dry Marsala wine or white vermouth (1)
- 0.75 unsweetened oat or soy milk (1)
½
A
- All-purpose flour (3)
- Almond extract (1)
- Almond flour (1)
- Almond milk (1)
- Aquafaba (1)
- As needed crushed caramel shards or coconut toffee (1)
- As needed dill (1)
- As needed gold dust or edible shimmer (1)
- As needed parsley (1)
- As needed shaved vegan white or dark chocolate (1)
- Assorted mushrooms (1)
- Avocado (1)
B
C
- Capers (1)
- Capers, drained (1)
- Capers, rinsed and lightly chopped (1)
- Carrots (1)
- Cauliflower florets (1)
- Celery (2)
- Chickpea flour (1)
- Chives (1)
- Chopped kale or spinach (1)
- Chopped parsley (1)
- Chopped pistachios (1)
- Chopped rosemary (1)
- Coarse salt (1)
- Coconut cream (1)
- Coconut oil (1)
- Cornstarch (3)
- Cracked pepper (1)
- Cream of tartar (1)
- Crème Base (1)
- Cremini mushrooms (1)
- Cremini or porcini mushrooms (1)
- Crushed tomatoes (1)
- Crusty bread (1)
D
E
F
- Filling and Decoration for Rose Sponge Cake (1)
- Fine sea salt (1)
- Finely chopped parsley (1)
- Finely chopped rosemary (1)
- Finely chopped sage (1)
- Finishing Touches (1)
- Flavorful Additions (1)
- Flour (1)
- Foam Topping (1)
- For Garnish (2)
- For Nero’s Sauce (1)
- For the Amandine Filling (1)
- For the Cooking Broth (1)
- For the Greene Sauce (1)
- For the Salad Base (1)
- For the Seitan (1)
- For the Tagliarini (1)
- For the Tartlet Crust (1)
- Fresh basil (1)
- Fresh basil leaves (1)
- Fresh chives (1)
- Fresh lemon juice (1)
- Fresh parsley (1)
- Fresh parsley, chopped (1)
- Fresh tagliarini (1)
- Fresh thyme leaves or parsley sprigs (1)
- Freshly cracked black pepper (1)
G
I
L
M
N
- Notes: 1 tbsp truffle oil + 1 tsp miso paste for depth (1)
- Notes: a light drizzle, optional (1)
- Notes: about ½ cups (1)
- Notes: about cup (1)
- Notes: Adds a bit of nutty flavor and helps bind the dough. (1)
- Notes: Adds a cheesy flavor to the ricotta. (1)
- Notes: Adds a nutty flavor and texture. (1)
- Notes: Adds a silky finish; use unsalted. (1)
- Notes: Adds a tangy punch. (1)
- Notes: Adds a touch of acidity and sweetness. (1)
- Notes: Adds depth to the cooking liquid. (1)
- Notes: Adds depth to the flavor. (1)
- Notes: Adds depth; use vegetable broth for a vegetarian version. (1)
- Notes: Adds umami and saltiness. (1)
- Notes: Adjust according to preference. (1)
- Notes: Adjust according to taste. (1)
- Notes: Adjust to taste. (2)
- Notes: Adjust to your liking (1)
- Notes: Balances the sweetness. (2)
- Notes: Beaten, as they bind everything together. (1)
- Notes: Because things don’t always go smoothly (1)
- Notes: Bitter, peppery – adds bite like betrayal (1)
- Notes: can substitute teaspoon pumpkin spice blend (1)
- Notes: Can substitute with any milk. (1)
- Notes: Can substitute with fresh thyme, double the amount. (1)
- Notes: Can substitute with spelt flour for a rustic texture. (1)
- Notes: Can substitute with vegan butter. (1)
- Notes: Can substitute with whole milk. (1)
- Notes: Can use rosemary as an alternative. (1)
- Notes: Choose a full-bodied wine like a Cabernet Sauvignon. (1)
- Notes: Choose a wine you'd enjoy drinking. (1)
- Notes: Choose organic for vegan-friendly. (1)
- Notes: Chopped finely for a burst of freshness. (1)
- Notes: Chopped finely. (1)
- Notes: Chopped, for garnish; adds color and a mild onion flavor. (1)
- Notes: Chopped, for garnish. (1)
- Notes: Chopped; for garnish and a pop of color. (1)
- Notes: Cleaned and halved; you can also use button mushrooms. (1)
- Notes: Cooked or roasted, cubed. (1)
- Notes: Creamy and rich; use whole milk ricotta for a luxurious texture. (1)
- Notes: Crush between your palms to release oils. (1)
- Notes: crushed (1)
- Notes: Crushed, just one — trust must be earned (1)
- Notes: Crushed; infuses the broth with aromatic flavor. (1)
- Notes: cubes, about 320 g (1)
- Notes: diced (1)
- Notes: Diced; use shiitake, cremini, or button. (1)
- Notes: Diced. (2)
- Notes: Dust lightly for a delicate finish. (1)
- Notes: Earthy depth — no pine nuts for drama (1)
- Notes: Enhances the almond essence. (1)
- Notes: Enhances the savory flavor profile. (1)
- Notes: Ensure it's sifted for a lighter crust. (1)
- Notes: Ensures the bread rises perfectly. (1)
- Notes: Extra virgin for richer flavor. (1)
- Notes: finely chopped (1)
- Notes: Finely chopped for a rich base. (1)
- Notes: Finely chopped for a smoother sauce. (1)
- Notes: Finely chopped for the chive oil. (1)
- Notes: finely minced (1)
- Notes: For a hint of savory goodness. (1)
- Notes: For a hint of tang. (1)
- Notes: For a pop of color and extra crunch. (1)
- Notes: For added depth of flavor. (2)
- Notes: For best flavor, freshly grate. (1)
- Notes: For both texture and flavor. (1)
- Notes: For brightness and truth (1)
- Notes: For brushing the eggplant slices. (1)
- Notes: For cooking the eggs; adds a lovely flavor. (1)
- Notes: For dusting. (1)
- Notes: For filling; choose based on dietary preference. (1)
- Notes: For filling. (1)
- Notes: For flavor. (1)
- Notes: For floral flavor. (1)
- Notes: For greasing the popover pan. (1)
- Notes: For leavening. (1)
- Notes: For natural sweetness. (1)
- Notes: For richness and moisture. (1)
- Notes: For sautéing. (1)
- Notes: For sprinkling on sliced eggplants to draw out moisture. (1)
- Notes: for that 'wizarding' sparkle (1)
- Notes: For the next generation (1)
- Notes: for the pasta water (1)
- Notes: for thickening (1)
- Notes: For thickening. (1)
- Notes: for tossing (1)
- Notes: For vegan option, use ¾ cup unsweetened applesauce + ½ tsp baking soda. (1)
- Notes: Fresh is best. (1)
- Notes: Fresh or dried. (1)
- Notes: Fresh, preferably free-range for the best flavor. (1)
- Notes: Freshly cracked for the best flavor. (1)
- Notes: Freshly grated for a zesty aroma. (1)
- Notes: Freshly grated is best. (1)
- Notes: Freshly ground for the best punch. (1)
- Notes: Freshly ground, to taste. (1)
- Notes: Freshly squeezed for brightness. (1)
- Notes: Freshness, cool temper (1)
- Notes: from full-fat coconut milk (1)
- Notes: Gives a cheesy, umami flavor to the medallions. (1)
- Notes: Granulated sugar recommended. (1)
- Notes: Granulated white sugar works best. (1)
- Notes: Helps with the rising process. (1)
- Notes: in water for at least hours for creaminess. (1)
- Notes: Infuses the broth with herbal notes. (1)
- Notes: Lightly beaten. (1)
- Notes: liquid from canned chickpeas (1)
- Notes: Look for firm and glossy ones for best results. (1)
- Notes: Look for no added salt options. (1)
- Notes: Low sodium recommended. (1)
- Notes: melted (1)
- Notes: Melted and slightly cooled. (1)
- Notes: minced (1)
- Notes: Minced; adjust to taste if you like it garlicky! (1)
- Notes: Minced; adjust to taste. (1)
- Notes: Minced. (3)
- Notes: Optional (1)
- Notes: optional but authentic flavor (1)
- Notes: Optional for decoration. (1)
- Notes: Optional for depth of flavor. (1)
- Notes: Optional, for heat. (1)
- Notes: optional, sub more broth (1)
- Notes: or cashew cream for vegan version (1)
- Notes: or soy milk for a creamier texture (1)
- Notes: Or substitute with fresh oregano if available. (1)
- Notes: or thin egg pasta; substitute with vegan tagliarini if preferred (1)
- Notes: or use extra mushrooms for gluten-free (1)
- Notes: Or use fresh if available. (1)
- Notes: or vegan butter (1)
- Notes: or vegan parmesan (1)
- Notes: ounces, preferably San Marzano. (1)
- Notes: Peeled and sliced. (1)
- Notes: Pitted and halved, classic Sicilian (1)
- Notes: plus more to taste (1)
- Notes: Provides a hint of smokiness. (1)
- Notes: Pure extract for the best flavor. (1)
- Notes: Rinsed, salty like secrets (1)
- Notes: Room temperature for better mixing. (1)
- Notes: Season to taste; start with this amount. (1)
- Notes: Shredded; use fresh if possible. (1)
- Notes: Sifted before measuring. (1)
- Notes: Sifted for a lighter texture. (1)
- Notes: Sliced, creamy richness for contrast (1)
- Notes: Softened for easy mixing. (1)
- Notes: Solid but softened for easy mixing. (1)
- Notes: Sourdough or whole grain works beautifully. (1)
- Notes: Substitute with regular ricotta if smoked is unavailable. (1)
- Notes: Such as shiitake, oyster, or chanterelle. (1)
- Notes: Sweet or spicy, depending on your preference. (1)
- Notes: The “green twist” of renewal (1)
- Notes: The main protein source; gives the medallions their chewy texture. (1)
- Notes: Thickens the filling beautifully. (1)
- Notes: Thinly shaved, aromatic, anise flavor, adds sophistication (1)
- Notes: thinly sliced (1)
- Notes: Thinly sliced, Italian chicory for bloodline bitterness (1)
- Notes: This adds richness to the ricotta cloud. (1)
- Notes: This thickens the sauce and adds umami. (1)
- Notes: To balance the acidity of the tomatoes. (1)
- Notes: To simmer the seitan medallions. (1)
- Notes: to taste (1)
- Notes: To taste (1)
- Notes: torn into strips (1)
- Notes: Unsweetened preferred for control over sweetness. (1)
- Notes: Use a rich, flavorful broth for best results. (1)
- Notes: Use cashew cream for a dairy-free option. (1)
- Notes: Use culinary-grade for safe consumption. (1)
- Notes: Use dried pasta for best texture. (1)
- Notes: Use extra virgin for the best flavor. (1)
- Notes: Use high-quality for the best flavor. (1)
- Notes: Use olive oil for a lighter option. (1)
- Notes: vegan option, use ½ cup aquafaba + tbsp chickpea flour. (1)
- Notes: vegetarian version or tamari + a drop of balsamic vinegar (1)
- Notes: warm (1)
- Notes: Whole milk for creaminess. (1)
- Notes: with tbsp water to thicken (1)
- Nutritional yeast (3)
O
- Oat milk (2)
- Olive oil (9)
- Olive oil or butter (1)
- Olive oil or vegan butter (1)
- Onion (6)
- Onion powder (1)
- Optional Garnish (3)
- Optional: black lava salt flakes or smoked salt for final touch (1)
- Optional: pinch of nutmeg (1)
- Optional: pinch of red pepper flakes for intrigue (1)
- Oyster or shiitake mushrooms, thinly sliced (1)
P
R
S
- Salt (6)
- Salt and cracked black pepper (1)
- Salt and freshly ground white pepper, to taste (1)
- Salt and white pepper to taste (1)
- Salt for boiling water (1)
- Sea salt (3)
- Seitan 'beef' chunks (1)
- Shallot (1)
- Sliced almonds (1)
- Smoked paprika (1)
- Smoked ricotta cheese (1)
- Smoked Ricotta Filling (1)
- Soy sauce (2)
- Soy sauce or tamari (1)
- Spice Elixir (1)
- Stew (1)
- Sugar (3)
T
V
W