1 3/4 cups dried chickpeas (or use 5 1/4 cups of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1 tablespoon ground cumin 1
scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce
Not exact matches
Grated zest of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2 tablespoons honey
scant 1/2
teaspoon cayenne 3/4
teaspoon fine - grain sea salt 1 tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2 tablespoons extra-virgin olive oil 2 tablespoons toasted sesame oil
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 fraiche
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2
teaspoons instant espresso powder 3 1/2
teaspoons ground ginger 1/2
teaspoon cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg, preferably freshly ground Pinch
cayenne pepper
Scant 3/4
teaspoon salt 1/2
teaspoon baking soda 2
teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2
teaspoons vanilla extract 2 tablespoons non-dairy milk of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
1
teaspoon pine nuts 1
teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2
teaspoons mirin
Scant 1 tablespoon toasted sesame oil 2 tablespoons brown rice vinegar 1/8
teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions, white and light green parts, thinly sliced
8 ounces dried soba noodles 2 - 3 cups baby Romanesco or broccoli florets zest of one lemon 2 cups fresh cilantro, chopped 2 large cloves garlic 1/4
teaspoon cayenne powder 1/2
teaspoon fine grain sea salt
scant 1/2 cup extra-virgin olive oil 12 ounces extra-firm nigari tofu
Scant 1/4
teaspoon black pepper 1 egg Pinch
cayenne pepper (optional)