Not exact matches
2 tablespoons vegetable or olive oil 2 large
onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here
16 large shrimp, shelled and deveined
1 cup fresh or canned crab meat
1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to tast
1/2 teaspoon turmeric
powder 1 teaspoon rice vinegar
1/4 cup bay or curry leaves Salt to taste
2 tablespoons butter 2 tablespoons vegetable oil
1/4 pound bacon, chopped
1 onion, chopped
1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced
1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry
Powder, recipe here
1/4
teaspoon ground cloves
1/2 cup water 2 cups half and half Chopped Italian parsley for garnis
1/2 cup water 2 cups half and half Chopped Italian parsley for garnish
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included
1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe her
1/2 teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute ginger)
1 small
onion, chopped
1 teaspoon prawn or shrimp paste
1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional)
1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe her
1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired
1 1/2 cups thick coconut milk, recipe her
1/2 cups thick coconut milk, recipe here
2 pounds goat meat, cut into
1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here
1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups wate
1/2 teaspoon salt
1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups wate
1/2 teaspoon powdered cardamom
1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups wate
1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2
onions, sliced 2 tomatoes, chopped 2 green
onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter
1/4 cup vegetable oil 3 cups water
2 cups of pumpkin, chopped
1 red
onion, chopped
1 cup freshly ground flax meal
1 cup almond meal 2 cups water 2 tablespoons nutritional yeast 2
teaspoons garlic
powder 1/2 teaspoon cumin powde
1/2 teaspoon cumin
powder
2 tablespoons olive oil
1 large sweet
onion diced 6 mini sweet peppers or
1 large red pepper diced 3 cloves of garlic diced
1 lb ground beef 3 small logs of chorizo or
1 large log (about
1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 a lb)
1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 teaspoon garlic
powder 2
teaspoons Mrs. dash
1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 teaspoons cumin
1 teaspoon salt
1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 tablespoon paprika
1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato past
1/2 teaspoon cayenne * omit if sensitive to heat
1/2 teaspoon tomato past
1/2 teaspoon tomato paste
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil
1 cup diced sweet
onion 4 medium garlic cloves, minced 3 diced fresh tomatoes
1 teaspoon chili
powder 1 teaspoon dried oregano
1/4
teaspoon cayenne pepper (optional)
1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinse
1/2 tsp plus
1/8 tsp fine sea salt, or to taste
1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped
1 (
14 - ounce) can or 2 cups black beans, drained & rinsed
In a small bowl, combine
1 cup of tomato sauce,
1/2 teaspoon each of oregano and basil, a pinch of salt and pepper, 1/4 teaspoon each of garlic powder and onion powder, and a teaspoon of lemon juice
1/2 teaspoon each of oregano and basil, a pinch of salt and pepper,
1/4
teaspoon each of garlic
powder and
onion powder, and a
teaspoon of lemon juice.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups
1 tablespoon peanut oil
1 small
onion, finely chopped 3 cloves garlic, minced
1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too)
1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat
1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle
powder (smoked paprika would work too)
1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Mexican Spiced Tomato Sauce:
1 tablespoon olive oil
1 small
onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili
powder (I used a mix of chipotle and regular chili
powder) 2
teaspoons ground cumin 2
teaspoons dried oregano
1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup wate
1/2 teaspoon salt
1 15 - ounce can tomato sauce 3/4 cup water
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream:
1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 cup of cashews, soaked for a min of 2 hours
1/4 cup of water
1 tablespoon of white wine vinegar 3 green
onions, white parts only (green parts reserve for garnish)
1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 teaspoon of kosher salt
1 head of broccoli, chopped into florets
1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 cup of garbanzo bean flour
1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 cup of water
1 teaspoon of garlic
powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream
1/2 teaspoon of kosher salt
1 teaspoon + of TABASCO chipotle, original red, or reserve about
1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 -
12 bibb lettuce leaves
1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
In a small bowl, whisk together the oil,
1 tablespoon chipotle, half of the lime zest, half of the lime juice,
1 teaspoon salt,
1/2 teaspoon black pepper, oregano, onion powder, cumin, garlic powder, and cayenne
1/2 teaspoon black pepper, oregano,
onion powder, cumin, garlic
powder, and cayenne.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil
1 medium
onion, finely chopped 3 cups canned or packaged vegetable stock
1 can (
14
1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnis
1/2 ounces) diced tomatoes in juice
1 can (
15 ounces) black beans, drained 2 cans (
15 ounces) pumpkin puree
1 cup heavy cream
1 tablespoon curry
powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnis
1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnis
1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
ingredients: 3
1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drai
1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow
onion, finely diced
1 red bell pepper, core and seeds removed, finely diced
1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press
1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drai
1/2 cup Italian parsley, chopped
1/3 cup chili
powder (I use Gebhardt)
1 tablespoon Celtic sea salt
1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drai
1/2 teaspoons ground cumin
1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drai
1/2 teaspoon ground, black pepper pinch of cayenne (optional)
1 (28 ounce) cans crushed tomatoes, don't drain
2 tablespoons extra virgin olive oil
1 medium
onion, thinly sliced 2 cloves garlic, peeled and smashed
1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to tast
1/2 teaspoon fine grain sea salt
1 teaspoon sweet paprika
1 teaspoon garlic
powder 1 chipotle pepper in adobo sauce, chopped
1 cup grated orange - fleshed sweet potato
1 cup cashews, soaked for an hour
1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (
1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crea
1/2 cup) unsalted butter
1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crea
1/2 cup olive oil
1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour crea
1/2 cup finely ground cornmeal 2 medium turnips (about
12 ounces total) 2 medium red bell peppers, chopped
1 large
onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (
10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (
16 - ounce) cans chili beans, drained 2 cups frozen corn kernels
1 tablespoon chili
powder 1 teaspoon ground cinnamon
1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green
onions, shredded cheddar cheese, sour cream
1/4 cup reduced - sodium tamari
1 tablespoon mirin (sweet Japanese cooking wine)
1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, choppe
1/2 teaspoon granulated garlic, garlic
powder or
1 large garlic clove, minced
1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, choppe
1/2 teaspoon onion powder or
1/4 cup
onion, minced
1 teaspoon toasted sesame oil
1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2
teaspoons extra virgin olive oil
1/8
teaspoon ground ginger
1/8
teaspoon ground cinnamon
1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
1 small red or yellow
onion, peeled and cut into 4 pieces
1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed
1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half
1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz
1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened)
1 heaping
teaspoon coarse sea salt 2
teaspoons garam masala
1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor
1 teaspoon red chile
powder 2 tablespoons oil (I use grapeseed)
1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz
1/2 teaspoon asafoetida (hing - optional)
1 teaspoon cumin seeds
1 teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves
1/2 cup water 14 oz
1/2 cup water
14 oz.
sausage, ham, etc)--
1/2 cup onions — diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic powder — 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns
1/2 cup
onions — diced — 3 cups cheddar cheese — shredded —
1/4
teaspoon dry mustard —
1/4
teaspoon garlic
powder —
1 tsp salt &
1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns
1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)
1 teaspoon garlic sea salt blend
1/4
teaspoon cumin (omit for aip)
1/4
teaspoon chili
powder (omit for aip)
1/4
teaspoon parsley
1/2 teaspoon onion powde
1/2 teaspoon onion powder
Extra virgin olive oil
1 red
onion 2 cloves garlic, crushed
1 small red chili 3 medium carrots
1 red bell pepper
1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2
teaspoons chili
powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dippin
1/2 teaspoon each ground cumin, paprika and coriander
1 can (400 ml) kidney beans, rinsed and drained
1 can (400 ml) crush tomatoes about 2
1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dippin
1/2 cups low sodium vegetable stock
1 cup uncooked quinoa +
1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dippin
1/2 cup water 2 avocados 2 limes Spring
onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
3/4 cup flour 3 tablespoons garlic
powder 2
teaspoons cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnis
1/2 teaspoon black pepper
1 pork tenderloin, thinly sliced into medallions
1/4 cup extra virgin olive oil
1 cup chicken broth
1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnis
1/2 cup buttermilk
1 package (8 ounce) sliced mushrooms 2 yellow
onions, sliced chopped fresh parsley, for garnish
1 spaghetti squash (bake 30 - 35 minutes at 350)
1 package chicken sausage, cut into chunks
1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil salt and pepper
1/2 teaspoon crushed red pepper 1 teaspoon garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano chees
1/2 teaspoon crushed red pepper
1 teaspoon garlic
powder 1 teaspoon basil
1 cup crushed tomatoes
1/4 cup heavy cream grated pecorino romano cheese
1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned)
1 cup of cooked quinoa
1 shallot, minced 2 garlic cloves, minced
1 green
onion, green parts only, minced a handful of cilantro, roughly chopped
1/4
teaspoon of garlic
powder a pinch or two of cayenne
1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beate
1/2 teaspoon of chili
powder 2
teaspoons of tamari (or low sodium soy sauce, if you prefer)
1/4
teaspoon of salt fresh ground pepper
1/2 teaspoon of baking powder 2 eggs, lightly beate
1/2 teaspoon of baking
powder 2 eggs, lightly beaten
1.
1 lbs (500g) of fresh spinach 2
1/4 cups (56 cl) of vegetable stock 2
1/4 cups (56 cl) of coconut milk 2 garlic cloves
1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
1/2 lemon
1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive oil 2
teaspoons of cumin
powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
1/2 teaspoon of turmeric
powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Sal
1/2 teaspoon of grated ginger 4 tablespoons of grated coconut for decoration Salt
jar borscht or beet juice
1/2 -1 cup apple cider vinegar * 7 hard - boiled eggs, cooled and peeled (how to hard boil eggs) 1/4 cup mayonnaise 1/4 teaspoon onion powder 1 heaping tablespoon yellow mustard salt and pepper, to taste scallions or chives, for garnis
1/2 -
1 cup apple cider vinegar * 7 hard - boiled eggs, cooled and peeled (how to hard boil eggs)
1/4 cup mayonnaise
1/4
teaspoon onion powder 1 heaping tablespoon yellow mustard salt and pepper, to taste scallions or chives, for garnish
1/4 cup reduced - sodium tamari
1 tablespoon mirin (sweet Japanese cooking wine)
1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsle
1/2 teaspoon granulated garlic or garlic
powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsle
1/2 teaspoon onion powder 1 teaspoon toasted sesame oil
1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2
teaspoons extra virgin olive oil
1/8
teaspoon ground ginger
1/8
teaspoon ground cinnamon
1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley
• Olive oil
1 pound lean ground beef • Salt • Black pepper
1 teaspoon dry oregano 3/4
teaspoon ground cumin
1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnis
1/2 teaspoon chili
powder 1/4
teaspoon paprika
1 red
onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press
1tablespoon tomato paste
1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes
1 (28 ounce) can diced tomatoes, drained of juice
1 cup beef (or chicken) stock, warm
1 (
15 ounce) can kidney beans, drained and rinsed
1 tablespoon chopped fresh cilantro 4 green
onions, chopped, divided use
1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain
1 cup dried aduki beans, soaked overnight and left to sprout *
1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnis
1/2 cup red lentils, rinsed
150 g snake beans, cut into 5 - cm [2 - inch] pieces
1 tablespoon curry
powder 1/4
teaspoon asafoetida (hing), optional
1 tablespoon minced ginger (make your own)
1 small / medium
onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional)
10 —
12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with
1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use
1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
2 cups water
1 cup grey - green or brown lentils 2 Tbs ground flaxseeds + 4 Tbs water
1 medium yellow
onion, diced
1 teaspoon olive oil
1 cup instant or regular rolled oats
1 cup tomato sauce
1 teaspoon garlic
powder 1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup BBQ sauce 2 Tbs ketchu
1/2 teaspoon salt
1/4
teaspoon black pepper
1/4 cup BBQ sauce 2 Tbs ketchup
1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1 teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp butte
1/2 cup olive oil
1/4 shallots, minced
1 tbsp green
onion, minced 2 tbsp garlic, minced
1 teaspoon dried oregano
1/4 tsp ground cumin
1/4 tsp ancho
powder juice of one lemon juice of one orange
1 chicken, cut into parts 2 tbsp butter
chicken 2 boneless, skinless chicken breasts, cut into chunks
1/4
teaspoon salt
1/4
teaspoon pepper 2 egg whites 2 tablespoons buffalo wing sauce
1 cup panko bread crumbs
1/3 cup seasoned fine breadcrumbs
1 tablespoon flour
1/2 teaspoon onion powde
1/2 teaspoon onion powder
1 tablespoon oil (butter / ghee / coconut oil)
1 1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops) 1 onion, sliced 2 cloves garlic, minced 1 teaspoon fresh grated ginger 1 tablespoon curry powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock 1/3 — 1/2 cup raisin
1/2 — 2 pounds lamb meat on the bone (lamb shoulder blade or arm chops)
1 onion, sliced 2 cloves garlic, minced
1 teaspoon fresh grated ginger
1 tablespoon curry
powder 1 teaspoon sea salt (or to taste) 2 medium carrots, sliced Potatoes, diced (optional) 2 cups stock
1/3 —
1/2 cup raisin
1/2 cup raisins
For my version of the turkey pizza meatloaves I combine 2 pounds of 93 % lean ground turkey,
1 cup of whole wheat breadcrumbs, 4 garlic cloves (or
1/2 teaspoon of garlic powered), 1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon of crushed red pepper flakes, and salt and pepper to taste.I then top with ~ 2 tablespoons of reduced fat mozzarella cheese, ~ 2 tablespoons of pizza sauce, and 3 turkey pepperonis (full recipe will come later)
1/2 teaspoon of garlic powered),
1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon of crushed red pepper flakes, and salt and pepper to taste.I then top with ~ 2 tablespoons of reduced fat mozzarella cheese, ~ 2 tablespoons of pizza sauce, and 3 turkey pepperonis (full recipe will come later)
1/2 cup pizza sauce,
1/2 cup grated Parmesan cheese, 2 eggs, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, 1/4 teaspoon of crushed red pepper flakes, and salt and pepper to taste.I then top with ~ 2 tablespoons of reduced fat mozzarella cheese, ~ 2 tablespoons of pizza sauce, and 3 turkey pepperonis (full recipe will come later)
1/2 cup grated Parmesan cheese, 2 eggs,
1 teaspoon onion powder,
1 teaspoon Italian seasoning,
1/4
teaspoon of crushed red pepper flakes, and salt and pepper to taste.I then top with ~ 2 tablespoons of reduced fat mozzarella cheese, ~ 2 tablespoons of pizza sauce, and 3 turkey pepperonis (full recipe will come later).
2 tablespoons extra virgin olive oil
1 medium
onion, chopped 4 garlic cloves, minced
1 1 - inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish
1/2 teaspoons garam masala
1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish
1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into
1 / 2 - inch cubes (about 4 cups)
1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish
1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro Finely grated zest of
1 lime Juice of
1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish
1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.
2
1/2 tablespoons ground flax seed 7 1/2 tablespoons water 1 pound spaghetti (see headnotes) 8 ounces / 1/2 pound kale, spinach, or other greens (frozen or fresh) 1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus more to tast
1/2 tablespoons ground flax seed 7
1/2 tablespoons water 1 pound spaghetti (see headnotes) 8 ounces / 1/2 pound kale, spinach, or other greens (frozen or fresh) 1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus more to tast
1/2 tablespoons water
1 pound spaghetti (see headnotes) 8 ounces /
1/2 pound kale, spinach, or other greens (frozen or fresh) 1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus more to tast
1/2 pound kale, spinach, or other greens (frozen or fresh)
1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons ground black pepper 1/2 teaspoon salt, plus more to tast
1/2 cups /
12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons
onion powder 2 tablespoons garlic
powder 2
teaspoons ground black pepper
1/2 teaspoon salt, plus more to tast
1/2 teaspoon salt, plus more to taste
2 large or 4 medium (2 pounds or just under
1 kg) Russet or baking potato, peeled
1 medium
onion (about 6 to 8 ounces), peeled 2
teaspoons baking
powder 1 1/2 teaspoons (about 9 grams) table or fine sea salt Freshly ground black pepper 1/2 cup plus 2 tablespoons (80 grams) all - purpose flour 4 large eggs Nonstick spray, for waffle iron 2 tablespoons fresh chives, finely chopped, for garnish (totally optional
1/2 teaspoons (about 9 grams) table or fine sea salt Freshly ground black pepper
1/2 cup plus 2 tablespoons (80 grams) all - purpose flour 4 large eggs Nonstick spray, for waffle iron 2 tablespoons fresh chives, finely chopped, for garnish (totally optional
1/2 cup plus 2 tablespoons (80 grams) all - purpose flour 4 large eggs Nonstick spray, for waffle iron 2 tablespoons fresh chives, finely chopped, for garnish (totally optional)
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds
100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced
150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles)
1 tablespoon chickpea flour (or gram flour — besan)
1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnis
1/2 tablespoon curry
powder (of choice)
1 teaspoon turmeric
powder 200 ml coconut milk 2
teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring
onions for garnish
Fire Roasted Plum BBQ Sauce Ingredients:
1 1/2 Cups ketchup 1 1/2 Cups brown sugar 1/2 Cup red wine vinegar 1/2 Cup water 1 Tablespoon worcestershire sauce 2 Tablespoons spicy mustard 1/2 Teaspoon onion powder 4 fresh plums, cut in half and grilled about 5 minutes
1/2 Cups ketchup
1 1/2 Cups brown sugar 1/2 Cup red wine vinegar 1/2 Cup water 1 Tablespoon worcestershire sauce 2 Tablespoons spicy mustard 1/2 Teaspoon onion powder 4 fresh plums, cut in half and grilled about 5 minutes
1/2 Cups brown sugar
1/2 Cup red wine vinegar 1/2 Cup water 1 Tablespoon worcestershire sauce 2 Tablespoons spicy mustard 1/2 Teaspoon onion powder 4 fresh plums, cut in half and grilled about 5 minutes
1/2 Cup red wine vinegar
1/2 Cup water 1 Tablespoon worcestershire sauce 2 Tablespoons spicy mustard 1/2 Teaspoon onion powder 4 fresh plums, cut in half and grilled about 5 minutes
1/2 Cup water
1 Tablespoon worcestershire sauce 2 Tablespoons spicy mustard
1/2 Teaspoon onion powder 4 fresh plums, cut in half and grilled about 5 minutes
1/2 Teaspoon onion powder 4 fresh plums, cut in half and grilled about 5 minutes.
1 tablespoon olive oil
1 medium
onion, diced 2 large coves garlic, minced
1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpki
1/2 cup water or vegetable broth
16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice)
1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpki
1/2 cup (4 ounces) vegan cream cheese
1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpki
1/2 cups shredded vegan cheddar or cheddar - jack blend
1 package taco seasoning or
1 tablespoon ground cumin, 2
teaspoons smoked paprika or chili
powder, and
1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray
1 - inch chunks with non-stick spray and roast at 450 degrees for
10 minutes on each side)
1 can black beans, rinsed and drained
1 -
15.5 ounce can corn, drained
1/2-15.5 ounce can pureed pumpki
1/2-
15.5 ounce can pureed pumpkin
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil
1 medium yellow
onion, peeled and chopped
1 teaspoon whole cumin seeds
1 teaspoon curry
powder 1/4
teaspoon turmeric scant
1/2 teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of cream or a dollop of creme fraich
1/2 teaspoon cayenne pepper
1 cup canned diced tomatoes 3/4 cup water splash of cream or a dollop of creme fraiche
I cup naturally vegan cornbread mix (I use Martha White)
1 cup naturally vegan baking mix (I use Bisquick)
1 teaspoon baking
powder 1 teaspoon ground cumin
1 teaspoon garlic
powder 1 teaspoon dried oregano
1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend
1/2 teaspoon salt
1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend
1/2 cup vegan butter, melted
1/3 cup vegan sour cream
1 teaspoon Adobo sauce from can of chilies in Adobo
1/3 cup non-dairy milk
1 teaspoon apple cider vinegar
1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend
1/2 teaspoon baking soda
1 -
15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green
onions, sliced
1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)
Enchilada Sauce
1/4 cup canola oil 2 tablespoons flour 3 tablespoons chili
powder 1 (8 ounce) can tomato sauce
1 cup vegetable broth (Chicken broth is great too if you're not going vegetarian) 2
teaspoons ground cumin
1 tablespoon garlic, minced
1/2 teaspoon onion powder 1/4 teaspoon sal
1/2 teaspoon onion powder 1/4
teaspoon salt
1 +
1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil
1 +
1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for servin
1/2 tablespoons freshly grated ginger 3 cloves garlic, grated
1 large red
onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped
1 +
1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for servin
1/2 teaspoons curry
powder 1 teaspoon ground cumin
1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for servin
1/2 teaspoon ground turmeric
1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for servin
1/2 teaspoon sea salt
1 400 ml can coconut milk (
1 +
1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for servin
1/2 cups) 3 — 5 cups water (or vegetable stock)
1/3 cup shredded unsweetened coconut
1/4 sesame seeds Fresh cilantro + lime for serving
1 (
1 1/2 - pound) whole pork tenderloin 1 cup sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe) 1/4 cup finely chopped green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powde
1/2 - pound) whole pork tenderloin
1 cup sliced pineapple in syrup
1/2 cup teriyaki marinade (see recipe) 1/4 cup finely chopped green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powde
1/2 cup teriyaki marinade (see recipe)
1/4 cup finely chopped green
onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powde
1/2 teaspoon ground ginger
1/4
teaspoon garlic
powder
2 cucumbers, thinly sliced
1 large
onion, thinly sliced
1/4
teaspoon cayenne
powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnis
1/2 teaspoon coriander
powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnis
1/2 teaspoon cumin
powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnis
1/2 teaspoon powdered ginger
1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnis
1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice
1 cup yogurt or coconut milk Salt to taste Mint leaf for garnish
12 ounces Gulf Coast Blue Crab meat 3
1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly groun
1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil
1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly groun
1/2 cups
onion, chopped 2 cloves garlic, minced
1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth
1/4
teaspoon chili
powder 1 lime, zest half and squeeze the whole lime for juice
1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly groun
1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
1 (
1 1/2 - pound) whole pork tenderloin 1 cup sliced pineapple in syrup 1/2 cup teriyaki marinade (see recipe, located here) 1/4 cup finely chopped green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powde
1/2 - pound) whole pork tenderloin
1 cup sliced pineapple in syrup
1/2 cup teriyaki marinade (see recipe, located here) 1/4 cup finely chopped green onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powde
1/2 cup teriyaki marinade (see recipe, located here)
1/4 cup finely chopped green
onions 1/2 teaspoon ground ginger 1/4 teaspoon garlic powde
1/2 teaspoon ground ginger
1/4
teaspoon garlic
powder
3 tablespoons vegetable oil 4
onions, chopped
1 small piece of ginger, peeled and grated
1 large clove garlic, crushed
1 tomato, chopped
1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro for garnis
1/2 cups water
1 tablespoons paprika
1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro for garnis
1/2 teaspoon turmeric
1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro for garnis
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro for garnis
1/2 teaspoon ground coriander
1 tablespoon medium - hot chile
powder 2 cups browned meat of choice Fresh chopped cilantro for garnish
1 teaspoon cardamom
powder 2
teaspoons cumin seeds
1/2 teaspoon coriander seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oi
1/2 teaspoon coriander seeds
1/4
teaspoon ground cinnamon
1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oi
1/2 teaspoon black peppercorns
1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oi
1/2 teaspoon fenugreek seeds
1 small
onion, coarsely chopped 4 cloves garlic
1 cups water
14 dried piquin chiles, stems removed
1 tablespoon ground cayenne 2 tablespoons ground paprika
1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oi
1/2 teaspoon ground ginger
1/4
teaspoon ground allspice
1/4
teaspoon ground nutmeg
1/4
teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oil