Carrot and Leek Soup 2 Tbsp butter or olive oil 1
Tbsp yellow mustard seeds 1 Tbsp coriander seeds 1/4 tsp turmeric 1/2 tsp garam masala or curry powder a large thumb sized piece of fresh ginger, peeled and sliced 2 leeks, sliced and rinsed
Not exact matches
1
tbsp coconut oil 2 tsp
mustard seeds 1 tsp cumin
seeds 1 white or
yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
For the sauce: 1 small organic butternut squash olive oil 1 organic
yellow onion, diced 1 organic jalapeño,
seeded and diced 2 tsp organic ground cumin 1/3 c organic cashews or sunflower
seeds, soaked for a few hours 2 cloves organic garlic, peeled 2
tbsp nutritional yeast 2 tsp organic
yellow mustard 3 tsp organic tamari combination of enough organic lime juice and vinegar to get the blender going
1 red onion, sliced 1 fresh red chilli, sliced 1 knob of fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp black
mustard seeds 1 tsp
yellow mustard seeds 1 red bell pepper (capsicum), sliced into strips 3 spring onions, sliced 2 cups of frozen baby peas 1/3 cup water 1
Tbsp apple cider vinegar Himalayan pink salt and black pepper 100g baby kale leaves, washed
1 lb (2 1/3 cups) soldier beans (or navy or
yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin
seed butter sweetener, to taste (Jae recommends 2
tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp ground
mustard 1 tsp minced ginger 1/2 tsp Ancho chile powder (optional, but highly recommended) freshly ground black pepper, to taste
1
tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black
mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g
yellow mung dal lentils, rinsed in a sieve 1 tsp coriander
seeds, toasted and ground 1 tsp cumin
seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
1/2 cup ketchup 1/2 cup hard packed brown sugar 1/4 cup adobo sauce 2
tbsp yellow mustard 2
tbsp Worcestershire sauce 2
tbsp honey 1/2 chipotle pepper,
seeds removed and diced 2
tbsp cider vinegar 1
tbsp lemon juice 2 cloves garlic, minced 1
tbsp ginger 1/4 tsp salt 1/8 tsp black pepper 1/8 tsp white pepper 1/4 cup syrup 1
tbsp Andria's steak sauce (if unavailable, use 1 an extra
tbsp Worcestershire Sauce and an an extra clove of garlic)
Ingredients: 2 zucchini julienned 2 cucumbers julienned 4 cups spinach chopped 1/3 small red cabbage 1 - 2
yellow bell peppers 2 - 3 cups cherry tomatoes halved 1/2 cup dark skinned berries 2 sliced Easter egg radishes edible flowers for garnish (optional) 2
TBSP black sesame
seeds (optional) Spicy
Mustard Dressing: 4 tablespoons Dijon or stone ground... Read More»
-- 1 large red onion, thinly sliced — 1 small
yellow onion, thinly sliced — 3 cloves garlic, crushed and minced — 1/2 tsp ground ginger — 2 tsp brown
mustard seeds — 1
tbsp cilantro — 2
tbsp curry powder — 1/4 tsp black pepper — 3 cups water / homemade vegetable broth — 1 cup red lentils — 2 cups snap peas, de-string and chopped — 1 lb fresh organic * spinach, chopped — 1 - 2 organic * apples, diced
1 block extra firm tofu, sliced in 1/2 inch pieces 2 tsp soy sauce 1 tsp sesame oil 1 red bell pepper,
seeded and diced small 1 small onion, diced small 3 cloves garlic, minced 1
tbsp fresh ginger, minced 1/4 tsp red pepper flakes (or 1/2 tsp if you want it spicier) 3
tbsp mirin 2
tbsp hoisin sauce 2 tsp prepared
yellow mustard
For the pickled
mustard seeds: 200g
yellow mustard seeds 350 ml cider vinegar, plus extra to taste 3
tbsp golden caster sugar 1 tsp sea - salt flakes 2 tsp ground turmeric 1 heaped tsp finely grated fresh ginger