Not exact matches
Batter Ingredients:
1 cup chickpea flour
1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 tsp salt
1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 tsp fresh ground black pepper
1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 tsp turmeric, dry ground
1 tsp chili flakes
1 tsp cumin seeds, crushed
1/2 cup water Mix all the batter ingredients very well, taste for salt
1/2 cup water Mix all the batter ingredients very well, taste for salt.
2
tsp cumin seeds (optional)
1 bunch (20 g /
1 cup) fresh parsley
1 bunch (20 g /
1 cup) fresh coriander / cilantro
1/3 cup / 80 ml olive oil
1/2 lemon, juice 1 tiny clove garlic 2 tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea sal
1/2 lemon, juice
1 tiny clove garlic 2
tsp maple syrup 6 - 8 slices pickled jalapeño (or other green chili) sea salt
2 large onions Oil for frying — I use a
tsp of coconut oil 3 cloves garlic
1 - 2 chillies
1 tsp cumin — seeds or powder
1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 tsp coriander powder
1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 tsp smoked paprika
1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten fre
1/2 -
1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of
1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients
1 clove Garlic, minced
1 Onion, diced
1 tbsp Yellow Mustard
1 tbsp Hot Sauce
1 tbsp Chili Powder
1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker
1/2 tsp Salt
1/4
tsp Pepper 3
15 oz cans of Beans (variety), undrained
1 can Diced Tomatoes with Chilis
1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker
1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds
1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 cup pecans
1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar
1 garlic clove, minced
1/4
tsp red pepper flakes
1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 tsp sea salt, or more to taste
1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 Tbsp
cumin seeds 2 cups loosely packed spinach leaves
1 small or
1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium sweet potato, peeled and finely shredded
1 small or
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional
1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional)
1/2 tsp mustard seeds (optional
1/2 tsp mustard seeds (optional)
--
1/2 cup grated raw mangoes - 2 tbsp chopped garlic - 1/4 cup thinly sliced onions - 1/2 cup besan (bengal gram flour)- 1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt to taste - Oil to fr
1/2 cup grated raw mangoes - 2 tbsp chopped garlic -
1/4 cup thinly sliced onions -
1/2 cup besan (bengal gram flour)- 1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves - 1 egg - 1 tsp turmeric Pwd - 1 tsp cumin - 1 tsp baking Pwd - Salt to taste - Oil to fr
1/2 cup besan (bengal gram flour)-
1 tbsp chopped green chili - 2 tbsp finely chopped coriander leaves -
1 egg -
1 tsp turmeric Pwd -
1 tsp cumin -
1 tsp baking Pwd - Salt to taste - Oil to fry
1 tsp black peppercorns
1 tsp coriander seeds
1 small cinnamon stick
1/2 tsp cloves 1/2 tsp ground allspice 2 tsp cumin seeds 1 tsp ground cardamom 1/2 whole nutmeg, finely grate
1/2 tsp cloves
1/2 tsp ground allspice 2 tsp cumin seeds 1 tsp ground cardamom 1/2 whole nutmeg, finely grate
1/2 tsp ground allspice 2
tsp cumin seeds
1 tsp ground cardamom
1/2 whole nutmeg, finely grate
1/2 whole nutmeg, finely grated
Fajita Marinade
1 tsp chili powder
1/2 tsp cumin 1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp cumin 1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot) 1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp chipotle chili powder (reduce or omit this if you don't like it too hot)
1/2 tsp onion powder 1/4 tsp garlic powder dash of salt 1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp onion powder
1/4
tsp garlic powder dash of salt
1 1/2 tsp lime juice 1 tsp vegetable oi
1/2 tsp lime juice
1 tsp vegetable oil
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into
1 inch pieces
1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking sod
1/2 cups chopped onion
1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking sod
1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing
1 Tbsp Sazon completa
1 Tbsp ground
cumin 2 bay leaf
1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking sod
1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste
1/2 tsp baking sod
1/2 tsp baking soda
Ingredients: Shrimp (I used 7 jumbo shrimp)
1 cup fresh spinach
1/4 onion (sliced)
1 cup sliced mushrooms
1 clove garlic (roughly chopped) Olive oil Seasoning:
1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 tsp white pepper,
1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 tsp salt,
1 tsp cumin,
1/2 tsp turmeric, 1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 tsp turmeric,
1/2 -1 tsp garlic powder, 1/2 tsp cayenne peppe
1/2 -
1 tsp garlic powder,
1/2 tsp cayenne peppe
1/2 tsp cayenne pepper
1 shallot, minced 3 stalks of celery, thinly sliced
1 small head of broccoli, de-stemmed and roughly chopped
1 bell pepper, de-seeded and roughly chopped a handful of baby bok choy, thinly sliced
1 cup of frozen peas
1 14 oz can of full fat coconut milk
1/2 14 oz can of diced tomatoes 1 tsp each of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flou
1/2 14 oz can of diced tomatoes
1 tsp each of dried
cumin, curry, turmeric, garlic and cinnamon 2 tbsp of rice flour
Here is my recipe (Makes enough for two soup sessions)
1 tsp cardamom seeds
1 tsp fenugreek seeds 2
tsp coriander seeds
1 tsp cumin seeds
1/2 tsp oregano seeds or oregano powder 1/2 tsp dried ginger powder 1/2 tsp turmeric powder 2 dried red chillie
1/2 tsp oregano seeds or oregano powder
1/2 tsp dried ginger powder 1/2 tsp turmeric powder 2 dried red chillie
1/2 tsp dried ginger powder
1/2 tsp turmeric powder 2 dried red chillie
1/2 tsp turmeric powder 2 dried red chillies
Smashed Avo on Golden Gut Loaf Serves two Two slices Golden Gut Pumpkin and Nut Loaf 4 cloves garlic sliced
1 tbs olive oil
1 avocado
1 tbs lemon juice Pinch of
cumin 2
tsp olive oil
1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden
1/2 cup feta (cubed) Extra olive oil for drizzling Coriander or flat leaf parsley to serve In a small frying pan place olive oil and fry garlic til golden.
1/2 c reduced - fat sour cream 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp garlic powder ⅛ tsp black pepper 4 ears corn, husked 1/4 c chopped cilantro 1 tsp chili powde
1/2 c reduced - fat sour cream
1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp garlic powder ⅛ tsp black pepper 4 ears corn, husked 1/4 c chopped cilantro 1 tsp chili powde
1/2 tsp ground
cumin 1/2 tsp salt 1/4 tsp garlic powder ⅛ tsp black pepper 4 ears corn, husked 1/4 c chopped cilantro 1 tsp chili powde
1/2 tsp salt
1/4
tsp garlic powder ⅛
tsp black pepper 4 ears corn, husked
1/4 c chopped cilantro
1 tsp chili powder
Filling
1 can drained and rinsed black beans
1 can fire roasted tomatoes
1 can drained corn
1 Tbsp chilli powder
1 tsp cumin 1/2 tsp paprika 1/4 cup diced onion — I used about 1/3 cup 1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Chees
1/2 tsp paprika
1/4 cup diced onion — I used about
1/3 cup
1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Chees
1/2 cup shredded cheddar cheese — I used Veggie Shreds Cheddar Flavored Cheese
For the Tacos small taco size tortillas, warmed
1 C cabbage, shredded or chopped to coleslaw - like sized pieces
1/2 -1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2 Tbsp cilantro, chopped 2 Tbsp lime juice 1 Tbsp olive oil 1/2 tsp cumin pinch kosher sal
1/2 -
1 granny smith apple, julienned 3/4 C matchstick or julienned carrots 4 - 5 radishes, julienned 2 Tbsp cilantro, chopped 2 Tbsp lime juice
1 Tbsp olive oil
1/2 tsp cumin pinch kosher sal
1/2 tsp cumin pinch kosher salt
1 sm onion, quartered 5 cloves garlic
1/2» piece ginger, peeled 1/2 c low fat plain Greek - style yogurt 3/4 tsp ground coriander 3/4 tsp ground cumin 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1/2 tsp ground turmeric 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp sal
1/2» piece ginger, peeled
1/2 c low fat plain Greek - style yogurt 3/4 tsp ground coriander 3/4 tsp ground cumin 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1/2 tsp ground turmeric 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp sal
1/2 c low fat plain Greek - style yogurt 3/4
tsp ground coriander 3/4
tsp ground
cumin 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1/2 tsp ground turmeric 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp sal
1/2 tsp ground allspice
1/2 tsp ground cinnamon 1/2 tsp ground turmeric 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp sal
1/2 tsp ground cinnamon
1/2 tsp ground turmeric 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp sal
1/2 tsp ground turmeric
1/4
tsp freshly ground black pepper
1/4
tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb)
1/2 tsp sal
1/2 tsp salt
2 tbs olive oil
1 large shallot, peeled and minced
1 garlic clove, peeled and minced
1 lb (450 g) carrots, peeled and diced 2 Gala apples, peeled, cored and diced 3 sprigs thyme leaves 3/4
tsp salt
1/2 tsp ground cumin 1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut mil
1/2 tsp ground
cumin 1/2 tsp ground coriander 1/8 to 1/4 tsp piment d'Espelette 2 3/4 cups chicken stock 1/2 cup unsweetened coconut mil
1/2 tsp ground coriander
1/8 to
1/4
tsp piment d'Espelette 2 3/4 cups chicken stock
1/2 cup unsweetened coconut mil
1/2 cup unsweetened coconut milk
1/3 c med bulgur
1/3 lb ground lamb
1/3 lb ground 95 % lean beef
1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2 tsp red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2 cup
1/2 med onion, grated 4 cloves garlic, minced
1/4 c finely chopped mint
1 1/2 tsp red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2 cup
1/2 tsp red curry paste 3/4
tsp ground
cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med cucumber, grated and spun dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2 cup
1/2 tsp ground allspice
1/4
tsp ground coriander
1/2 med cucumber, grated and spun dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2 cup
1/2 med cucumber, grated and spun dry in salad spinner (about
1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2 cup
1/2 cup)
1/3 c low fat plain greek style yogurt
1/4
tsp freshly ground black pepper
12 lg lettuce leaves
1 med tomato, chopped (about
1/2 cup
1/2 cup)
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of freshly grated ginger 1 - 2 tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1 tsp salt 1/2 tsp of freshly ground peppe
1/2 c of tomato sauce 5 cloves of garlic, chopped
1.5 tbl of curry powder 2 tbl of freshly grated ginger
1 - 2
tsp of
cumin (I added more but I just love it) 3/4 c of water
1 onion, medium sized, diced Chicken breast — I was using tenders so I did
10 total (you can use breasts — 4 to 6 would work well)
1 tsp salt
1/2 tsp of freshly ground peppe
1/2 tsp of freshly ground pepper
Kidney bean mix
1 tbsp coconut oil
1 1/2 red onions, diced 2 cloves garlic, crushed 1 can kidney beans, drained 3 tbsp tomato paste 1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc
1/2 red onions, diced 2 cloves garlic, crushed
1 can kidney beans, drained 3 tbsp tomato paste
1 tsp cumin 1/2 tsp sea salt 1/4 tsp chilli powder Veggie toppings 1 red capsicum, diced 1 yellow capsicum, diced 2 tomatoes, diced 1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc
1/2 tsp sea salt
1/4
tsp chilli powder Veggie toppings
1 red capsicum, diced
1 yellow capsicum, diced 2 tomatoes, diced
1/2 red onion, diced 1 green chilli, sliced 1 c vegan cheese (1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc
1/2 red onion, diced
1 green chilli, sliced
1 c vegan cheese (
1/2 c cashew cheese + 1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc
1/2 c cashew cheese +
1/2 c grated vegan cheese) To finish 1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuc
1/2 c grated vegan cheese) To finish
1 avocado, diced Coconut yoghurt Coriander, stalks finely chopped, leaves roughly chopped Lime quarters Sliced iceberg lettuce
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
1 pound ground turkey breast
1/4 cup panko bread crumbs 2 TBS milk
1 egg
1 tsp cilantro
1/2 tsp cumin 1/2 stalk celery 1/4 onion 1/4 red bell pepper 1/4 jalepeno olive oil four slices of your favorite cheese four bun
1/2 tsp cumin 1/2 stalk celery 1/4 onion 1/4 red bell pepper 1/4 jalepeno olive oil four slices of your favorite cheese four bun
1/2 stalk celery
1/4 onion
1/4 red bell pepper
1/4 jalepeno olive oil four slices of your favorite cheese four buns
Ingredients Fish Fillets 500 gm cut in 2 inch cubes (Rawas / Surmai / Pomfret) Salt
1 tsp or to taste Kashmiri Red chilli powder
1 tsp Cumin powder
1/2 tsp Turmeric 1/2 tsp..
1/2 tsp Turmeric
1/2 tsp..
1/2 tsp...
cans pinto beans 2 tbsp olive oil
1 small onion, finely diced 2 cloves garlic, minced
1 tsp cumin 1 tsp chili powder 3/4 cup vegetable stock juice of
1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz
1/2 lime salt and pepper, to taste
1 package soft corn tortillas
1 avocado, peeled and thinly sliced 2 plum tomatoes, diced
1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
Spice Blend 2
tsp ground
cumin 2 teaspoons hungarian paprika
1 teaspoon ground fenugreek
1/2 teaspoon dried thyme 1/4 teaspoon ground cardomom 1/4 teaspoon ground coriander 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 1/2 teaspoon salt (or more to taste
1/2 teaspoon dried thyme
1/4 teaspoon ground cardomom
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon salt (or more to taste
1/2 teaspoon salt (or more to taste)
Ingredients Fish 500 gm Black
cumin (Shahi Zeera) 1/2 tsp Cumin seeds (Zeera) 1/2 tsp Dessicated Coconut 2 tbsp (Khopra powder) Poppy seeds 1 tsp Yogurt 1/2 cup Coriander powder (Dhaniy
cumin (Shahi Zeera)
1/2 tsp Cumin seeds (Zeera) 1/2 tsp Dessicated Coconut 2 tbsp (Khopra powder) Poppy seeds 1 tsp Yogurt 1/2 cup Coriander powder (Dhaniya)..
1/2 tsp Cumin seeds (Zeera) 1/2 tsp Dessicated Coconut 2 tbsp (Khopra powder) Poppy seeds 1 tsp Yogurt 1/2 cup Coriander powder (Dhaniy
Cumin seeds (Zeera)
1/2 tsp Dessicated Coconut 2 tbsp (Khopra powder) Poppy seeds 1 tsp Yogurt 1/2 cup Coriander powder (Dhaniya)..
1/2 tsp Dessicated Coconut 2 tbsp (Khopra powder) Poppy seeds
1 tsp Yogurt
1/2 cup Coriander powder (Dhaniya)..
1/2 cup Coriander powder (Dhaniya)...
For the patties: 2 lbs ground chicken breast
1 sweet onion, peeled and grated
1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat
1/2 can black beans
1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat
1/2 cup yellow cornmeal 2
tsp cumin 1 tsp garlic
1 chipotle pepper diced salt to taste
1 - 2
tsp For the smokey mango chipotle bacon:
1/4 cup adobo sauce from canned chipotle
1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat
1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced
12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso:
16 ounces white American cheese, cubed
1 small can green chiles, chopped
1/4 cup pickled jalapeno juice from jar
1/4 cup chopped pickled jalapenos
1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat
1/2 tsp garlic powder
1/2 tsp onion powder Preheat grill to medium heat
1/2 tsp onion powder Preheat grill to medium heat.
1 cup diced onion 2 - 3 cloves garlic
1/2 tsp red pepper flakes 1 tsp cumin 1 cup quinoa 2 cans diced tomatoes, drained, juice reserved 1 1/2 cups vegetable broth 1 can no - salt black beans 1 can corn 1 T lime juice 2 T chopped cilantr
1/2 tsp red pepper flakes
1 tsp cumin 1 cup quinoa 2 cans diced tomatoes, drained, juice reserved
1 1/2 cups vegetable broth 1 can no - salt black beans 1 can corn 1 T lime juice 2 T chopped cilantr
1/2 cups vegetable broth
1 can no - salt black beans
1 can corn
1 T lime juice 2 T chopped cilantro
4 cups grilled corn
1/2 cup red onion, diced 2 cups cherry tomatoes, quartered 1/4 cup chopped cilantro 1/2 cup crumbled goat cheese Dressing: 1/4 cup lemon juice 1/2 tsp lemon zest 1 tsp cumin 1 tsp chipotle chili powder 3 Tbsp olive oi
1/2 cup red onion, diced 2 cups cherry tomatoes, quartered
1/4 cup chopped cilantro
1/2 cup crumbled goat cheese Dressing: 1/4 cup lemon juice 1/2 tsp lemon zest 1 tsp cumin 1 tsp chipotle chili powder 3 Tbsp olive oi
1/2 cup crumbled goat cheese Dressing:
1/4 cup lemon juice
1/2 tsp lemon zest 1 tsp cumin 1 tsp chipotle chili powder 3 Tbsp olive oi
1/2 tsp lemon zest
1 tsp cumin 1 tsp chipotle chili powder 3 Tbsp olive oil
Ingredients: — 4 cups corn kernels (I used frozen)--
1 medium sized red bell pepper, diced — 2 medium tomatoes, chopped and seeded —
1 4 - ounce can chopped mild green chilies —
1/3 cup chopped red onion —
1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped —
1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black peppe
1/2 tsp ground
cumin —
1 tsp salt —
1/4
tsp black pepper
Cumin Seeds —
1/2 tsp Mustard Seeds, Urad Dal — 1/4 tsp Roasted Groundnuts — 1 tbsp Channa Dal — 1 tsp Cashew nuts fe
1/2 tsp Mustard Seeds, Urad Dal —
1/4
tsp Roasted Groundnuts —
1 tbsp Channa Dal —
1 tsp Cashew nuts few
Creamy Mango Rum Smear: Ingredients:
1/2 cup mayonnaise 1/3 cup mango puree (peel and place 2 mangos in blender - puree) 1/4 cup ketchup 1 clove garlic, minced 1 tsp cumin 1/2 tsp oregano 1 tbsp dark rum salt to taste Directions: In a pot place all of the above ingredients
1/2 cup mayonnaise
1/3 cup mango puree (peel and place 2 mangos in blender - puree)
1/4 cup ketchup
1 clove garlic, minced
1 tsp cumin 1/2 tsp oregano 1 tbsp dark rum salt to taste Directions: In a pot place all of the above ingredients
1/2 tsp oregano
1 tbsp dark rum salt to taste Directions: In a pot place all of the above ingredients.
I made this using
1 15 ounce can of black beans, drained and rinsed,
1/3 -
1 / 2 cup of homemade chicken stock (I didn't have any vegetable),
1/2 tsp cumin, 1/2 tsp chili powder and 1 crushed garlic clove
1/2 tsp cumin,
1/2 tsp chili powder and 1 crushed garlic clove
1/2 tsp chili powder and
1 crushed garlic clove.
2 tbsp ghee, coconut or olive oil
1 tsp cumin seeds
1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to tast
1/2 tsp ground turmeric
1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to tast
1/2 tsp ground cardamom
1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to tast
1/2 tsp ground cilantro
1 pinch ground cayenne
1 inch fresh ginger, minced 4 garlic cloves
1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces
1 fennel bulb, halved and thinly sliced
1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving
1 -2 tbsp honey salt & pepper, to taste
Falafels
1 cup /
150 g green peas, fresh or frozen (thawed)
1 cup /
150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped
1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds
1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oi
1/2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded
1 tbsp lemon juice
1 tsp ground
cumin 1 tsp flaky sea salt
1 - 2 tbsp olive oil
1 cup / 240 ml raw chickpeas / garbanzo beans
1 cup / 240 ml raw wheat berries, preferably freekeh (green wheat berries, buy in middle eastern store) or use kamut, spelt berries or barley 2 aubergines / eggplants 2 tbsp cold - pressed olive oil or coconut oil
1 tsp cumin seeds
1 tsp ground sumac (buy in middle eastern store) 4 tomatoes
1 handful fresh flat - leaf parsley 2 tbsp cold - pressed olive oil
1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below) 1/2 cup (150 g) goat's cheese, crumble
1/2 lemon, juice 2 - 3 tbsp Za'atar spice blend (recipe below)
1/2 cup (150 g) goat's cheese, crumble
1/2 cup (
150 g) goat's cheese, crumbled
1 tbsp
cumin 1 - 2
tsp chili powder — I went on the heavier side of the chili powder 2 garlic cloves, minced freshly ground salt & pepper
1/2 cup chopped fresh cilantro — flat leaf parsley can be subbed if you don't have fresh cilantro on hand 1 avocado, diced Direction
1/2 cup chopped fresh cilantro — flat leaf parsley can be subbed if you don't have fresh cilantro on hand
1 avocado, diced Directions
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced
1 large vidalia onion (
1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (&
1 tbsp juice) 2 tbsp chili powder
1 tbsp ground
cumin 1 tsp dried oregano
1 tsp ground coriander 2
tsp salt
1 12oz bottle Mexican beer
1 7 - ounce can diced roasted green chiles 3
10oz cans fire - roasted diced tomatoes with chipotle
1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunk
1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3
1/2 pound pumpkin), cut into 1 1/2 inch chunk
1/2 pound pumpkin), cut into
1 1/2 inch chunk
1/2 inch chunks
Ingredients
1 tbsp vegetable oil
1/4 cup bell pepper, very finely chopped
1 can (
15 ounces) tomato sauce 2/3 cup water
1 tbsp chili powder
1 tbsp dry parsley
1/2 tsp garlic powder 1/4 tsp cumin 1/2 tsp kosher salt pepper to tast
1/2 tsp garlic powder
1/4
tsp cumin 1/2 tsp kosher salt pepper to tast
1/2 tsp kosher salt pepper to taste
1 cup frozen corn
1/2 cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4 cup canned diced tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red pepper 4 ounces (1 cup) grated Monterey Jack cheese, divided kosher salt and black pepper 4 large bell peppers, halved lengthwise, ribs and seeds removed ** 1/2 cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa, for servin
1/2 cup black beans, optional *
1 4.5 ounce can chopped green chilies
1/4 cup canned diced tomatoes or salsa
1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red pepper 4 ounces (1 cup) grated Monterey Jack cheese, divided kosher salt and black pepper 4 large bell peppers, halved lengthwise, ribs and seeds removed ** 1/2 cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa, for servin
1/2 tsp paprika
1/4
tsp cayenne red pepper 4 ounces (
1 cup) grated Monterey Jack cheese, divided kosher salt and black pepper 4 large bell peppers, halved lengthwise, ribs and seeds removed **
1/2 cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa, for servin
1/2 cup light sour cream or light greek yogurt
1 clove garlic, minced or pressed Juice from
1/2 lime salsa, for servin
1/2 lime salsa, for serving
Nacho Cheeze
1 cup of cashews, soaked for at least 4 hours
1 small bell pepper (red or orange)
1/4 cup of nutritional yeast
1/2 tsp each of garlic powder, chili powder, dried cumin, dried coriander and paprika salt & pepper to taste Put all of the ingredients in a blender and blend it up until creamy
1/2 tsp each of garlic powder, chili powder, dried
cumin, dried coriander and paprika salt & pepper to taste Put all of the ingredients in a blender and blend it up until creamy.
1 can organic black beans rinsed or
1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cake
1/2 cup cooked beans from dried
1/4 -
1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cake
1/2 red onion diced
1/4 -
1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cake
1/2 white onion diced
1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cake
1/2 anaheim pepper diced
1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste
1 tsp ground
cumin 1 tsp epazote
1 tsp ground chipotle
1 TB tapioca flour to mix into cakes
1 onion, diced 3 cloves garlic, minced
1 1/2 tbsp olive oil 1 jalapeno, finely chopped (seeds and veins removed) 2 tsp chili powder 1/2 tsp cumin 1 tsp garlic powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1 cup veggie stock or water salt and pepper, to tast
1/2 tbsp olive oil
1 jalapeno, finely chopped (seeds and veins removed) 2
tsp chili powder
1/2 tsp cumin 1 tsp garlic powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1 cup veggie stock or water salt and pepper, to tast
1/2 tsp cumin 1 tsp garlic powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar
1 can kidney beans, drained and rinsed
1 can pinto or black beans, drained and rinsed
1 cup veggie stock or water salt and pepper, to taste
Baked vegetables
1 aubergine / eggplant 4 spring onions or 2 red onions 2 - 4 tbsp extra virgin olive oil
1/2 tsp ground cinnamon 1/4 tsp ground cumin 1 pinch ground cayenne 1/2 tsp sea salt 1 handful hazelnut
1/2 tsp ground cinnamon
1/4
tsp ground
cumin 1 pinch ground cayenne
1/2 tsp sea salt 1 handful hazelnut
1/2 tsp sea salt
1 handful hazelnuts
Extra Virgin Olive Oil
1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic
1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition
1/2 tsp Paprika
1/4
tsp Ground
Cumin 1/4
tsp Chili Powder — Black Pepper, freshly ground
1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition
1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped
1/4 bunch Fresh Cilantro, chopped
1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition
1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
2 cups cooked chicken (good use of leftover store bought rotisserie chicken) / 2 cups sauteed chopped frozen or baby spinach (I added peas and mushrooms as well on my second attempt)
1/2 chopped onion 1/2 cloves garlic minced 1 - 2 tbsp olive oil 1 tsp cumin (optional) pinch chilli powder (optional) 1/2 8 - oz
1/2 chopped onion
1/2 cloves garlic minced 1 - 2 tbsp olive oil 1 tsp cumin (optional) pinch chilli powder (optional) 1/2 8 - oz
1/2 cloves garlic minced
1 - 2 tbsp olive oil
1 tsp cumin (optional) pinch chilli powder (optional)
1/2 8 - oz
1/2 8 - oz.
25g raw grass - fed butter (for a vegan option use 25g coconut oil)
1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onion
1/2 head of cauliflower (cut into small florets)
1 aubergine (cubed and soaked in juice
1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onion
1/2 lemon) 2 tbsp garam masala powder
1 tbsp ground
cumin 1 tsp tumeric
1 tbsp cinnamon
1 tsp chilli powder
1/4
tsp Himalayan pink salt
1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled)
1 tbsp tomato paste
1 tin chopped tomatoes (or 400g chopped tomatoes)
1 tsp tamarind paste (optional) Juice of
1 lemon
1 white onion 4 tbsp coconut milk 4 spring onions
1 can tomatoes (
15 oz) 3 cans chickpeas (4.5 cups cooked) 2 quarts water
1 onion 5 oz spinach 6 - 8 cloves garlic, minced
1/2 tsp cinnamon 1 teaspoon cumin 1/8 teaspoon cayenne pepper 1 teaspoon paprika optional 1 cup red wine optional 1 - 2 teaspoons porcini mushroom powder In a large soup pot, pour in water,..
1/2 tsp cinnamon
1 teaspoon
cumin 1/8 teaspoon cayenne pepper
1 teaspoon paprika optional
1 cup red wine optional
1 - 2 teaspoons porcini mushroom powder In a large soup pot, pour in water,...
1/4 cup +
1 tbsp red lentils
1/4 cup +
1 tbsp chana dal
1/4 cup +
1 tbsp moong dal (hulled, split mung beans)
1/4 cup +
1 tbsp toor dal (split pigeon peas) 5 cups of water
1/2 teaspoon turmeric 1/4 tsp Aleppo chili flakes, or to taste (this was not spicy) 1 tablespoon vegetable oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon salt, or to tast
1/2 teaspoon turmeric
1/4
tsp Aleppo chili flakes, or to taste (this was not spicy)
1 tablespoon vegetable oil
1 large onion, chopped
1 tablespoon minced or pressed garlic (6 cloves)
1 teaspoon
cumin seed
1 teaspoon garam masala 2 large tomatoes, chopped (I used
14 cocktail tomatoes, around
1 lb) 3/4 teaspoon salt, or to taste