1 medium onion, diced 2 medium carrots, sliced 1 small cauliflower, about 3 cups florets 1 pound super-firm tofu, cubed 1 Tbsp curry powder 1 can fire - roasted crushed tomatoes 1 cup vegetable broth 1 can chickpeas 1 cup frozen peas 1 can unsweetened coconut milk Salt and pepper to taste
Fresh chopped cilantro for garnish (optional, but oh so good!)
Garnish with
fresh chopped cilantro for even more flavor.
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 garnish
Not exact matches
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly
chopped 1 large apple (any kind)-- cored and roughly
chopped, reserve 1/4
for garnish 1 handful
fresh cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to taste
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely
chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly
chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
* 2 cups uncooked quinoa, soaked
for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups
fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch
fresh cilantro,
chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
If using carrots without tops, substitute 1 cup
chopped fresh cilantro, parsley, or dill
for the
chopped carrot tops.
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely
chopped (about 1 cup) 1/4 cup loosely packed
fresh parsley leaves 1/4 cup loosely packed
fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1 teaspoon salt 1/2 teaspoon ground allspice 1/2 teaspoon cayenne 1/4 teaspoon cinnamon 1/4 teaspoon black pepper 1/3 cup pine nuts, toasted and finely
chopped (omitted because I forgot to buy them!)
For accompaniment, I did add the brined pumpkin seeds, as well
chopped cilantro, and crumbled queso fresco (
fresh cheese).
For toppings: coarsely grated carrots, sliced peppers, cucumber spears,
chopped avocado,
fresh mint leaves,
cilantro, lime wedges
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count)
fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and
chopped cucumber 1/4 cup finely
chopped red onion 2 tablespoons
chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds
for mild heat) 1 cup seeded,
chopped red tomatoes 1 cup seeded,
chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and
chopped 1 lime, cut crosswise into 1 / 4 - inch wheels
for garnish
sour cream,
for serving shredded lettuce,
for serving Roma tomatoes, diced
for serving avocado or guacamole,
for serving
fresh cilantro,
chopped for garnish
For the pintos: 2 teaspoons olive oil 1 small onion, thinly sliced 4 cloves garlic, minced 1 medium tomato,
chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3 tablespoons
chopped fresh cilantro
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely
chopped Juice of 1 lime, plus wedges
for garnish
chopped fresh cilantro salt and pepper canola or olive oil
for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and
chopped salt and freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of
fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important
for it will give you room to stir the fish pieces without breaking them.
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 garnish
We all loved this soup, especially when served with some delicious
fresh bread (whole wheat
for extra healthy points) and a sprinkle of
cilantro and
chopped roasted peanuts
for color and texture.
Cherry Orange Salsa is a super simple dip / salad
for which I crushed some ripe cherries in a food processor and added them to the
chopped oranges, red onions, bell pepper and jalapeno, seasoned it with salt and citrus and garnished with
fresh cilantro.
2 pounds large shrimp, peeled and deveined 1 cup tequila juice from 3 limes 3/4 cup
chopped fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked
for at least an hour) pineapple, mango, grape tomatoes, red onion (or whatever else you'd like to use)
2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion,
chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced
fresh parsley 1/2 cup finely minced
fresh cilantro lemon wedges,
for serving extra-virgin olive oil,
for serving
For the Mojo: 4 garlic cloves, peeled and crushed 1/2 cup extra virgin olive oil 1 tablespoon
fresh cilantro,
chopped sea salt
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly
chopped (the other half is going on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced
fresh cilantro 1 tablespoon minced
fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon
fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs vegetable oil
for grilling
Yes, it calls
for 1 cup (30g)
chopped fresh cilantro, also called coriander in other parts of the world.
An simple cooking tip
for chopping fresh cilantro.
1 poblano chile 1/2 pound
fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly
chopped 4 garlic cloves,
chopped 1 cup roughly
chopped fresh cilantro, plus more
for serving 1/2 cup roughly
chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons
fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips
for serving
We are going to have it tonight as a side dish with chicken schnitzels (which i could kill
for anytime!!!!) And of course i will then add the
chopped fresh cilantro and scallions on top — can't wait!!!
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.
Ingredients: 4 tortillas /
For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortill
For the salsa, roughly
chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t
fresh oregano / kernels from two ears of corn / 1 C
fresh tomatoes, coarsely
chopped / 2 C
fresh ricotta mixed with 2 T each finely
chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C
cilantro / 2 T butter
for sautéing tortill
for sautéing tortillas.
cayenne sea salt and
fresh ground pepper 7 ounces feta cheese (nearly a cup), crumbled 1 unwaxed lemon handful of
chopped parsley and
cilantro olive or grapeseed oil,
for cooking
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4 cup
chopped fresh cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1 small handful of
cilantro sprigs,
for garnish 1/4 cup toasted sesame seeds,
for garnish
For Taco Assembly - Mission Extra Thin Corn Tortillas - Thinly sliced radishes -
Chopped fresh cilantro - Any other toppings you like!
-
Chopped fresh cilantro - Salt & Pepper to taste (The soy sauce should give you enough sodium
for your liking)
-LSB-...] dry skillet over medium heat
for about a minute on each side) avocado, thinly sliced
fresh salsa / pico de gallo sour cream
fresh cilantro,
chopped for garnish lime wedges,
for -LSB-...]
- 1/2 tablespoon of sugar - salt & pepper to taste -
chopped fresh cilantro - basmati rice
for serving
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 serving
fresh pork, turkey, or chicken chorizo sausage, casings removed 8 eggs, whisked 8 green onions, sliced 1/4 cup
fresh cilantro,
chopped + extra
for garnish salt and freshly ground black pepper 8 - 10 small corn or whole wheat four tortillas sharp Cheddar cheese, grated pico del gallo sour cream (optional) hot sauce (optional)
2 ripe avocados 1/2 tomato,
chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and
chopped 1 tablespoon
chopped cilantro 2 limes Salt to taste
For the chips: 12 small
fresh corn tortillas, cut into wedges 2 cups corn oil Salt to taste
3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons
fresh ginger root, peeled and
chopped 2 teaspoons scallions,
chopped 2/3 cup dried hot red chile pepper pods, coarsely
chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts,
chopped 1 tablespoon white sesame seeds
Cilantro sprigs
for garnish
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of
fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water
for at least 10 minutes 1 cup water from
fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely
chopped 1 small chili — 1/2 of it finely
chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup
chopped cilantro
Coconut -
Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Cilantro Cream Cheese 1 cup meat of
fresh young Thai coconut 1/2 cup water of
fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water
for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup
fresh cilantro leaves or other herbs of your choice —
cilantro leaves or other herbs of your choice —
chopped
2 acorn squash • Olive oil • Salt •
Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe b
Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons
fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe b
fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recip
cilantro,
chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion,
chopped,
for garnish • Simple Tomato -
Cilantro Salad (recip
Cilantro Salad (recipe below)
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely
chopped onion 8 — 10 medium mushrooms, finely
chopped 1/2 cup finely
chopped green bell pepper 1/2 cup finely
chopped red bell pepper 1/2 cup finely
chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced
fresh cilantro,
for garnish Tofutti sour cream,
for garnish (optional)
For the edamame pesto: 2 cloves garlic,
chopped 1 cup packed basil leaves Handful (1/4 cup or so)
fresh cilantro 14 oz package shelled edamame, thawed 1/2 cup vegetable broth 2 tablespoons
fresh lemon juice 1 teaspoon olive oil 1 teaspoon salt Optional: 2 tablespoons nutritional yeast
For this sweet and peppery salsa recipe,
fresh peaches are caramelized on the grill before being diced and stirred together with
chopped jalapeño, lime juice and zest plus a sprinkle of
chopped fresh cilantro.
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup
fresh herbs, such as: Thai basil, mint,
cilantro (or a mix of all three),
chopped
can diced or crushed tomatoes 1/4 cup golden raisins 1/4 cup
chopped fresh cilantro + extra
for garnish 5 oz.
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic,
chopped 1 large sweet onion, sliced 1 red bell pepper,
chopped 1 large Japanese eggplant, peeled and cubed 1» length of
fresh ginger, peeled and grated 1
fresh habanero, stem and seeds removed, finely
chopped (optional) 8 ounces sliced mushrooms 1/4 cup
chopped fresh cilantro 1/4 cup
chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs
fresh cilantro for garnish Quartered lime wedges
for garnish
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and
chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed,
chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed
fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices
for garnish
Grilled Shrimp over Sliced Mango Salad
For mango salad: 2 tbsp packed dark brown sugar 2 tbsp
fresh lime juice 1 jalapeño, thinly sliced, without seeds 1 medium shallot, thinly sliced 1/4 cup
chopped fresh cilantro 2 tbsp
chopped fresh mint 1/2 tsp red pepper flakes 2 firm - ripe mangoes, pitted, peeled, and thinly sliced
For salad 2 medium zucchini, cut lengthwise into 1 / 4 - inch - thick slices 24 asparagus spears, trimmed 1 tablespoon olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper 1 head red leaf lettuce, washed and torn into pieces 1 handful
fresh mint leaves, roughly
chopped 1 handful
fresh cilantro, roughly
chopped 2 medium carrots, peeled and grated