Not exact matches
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
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
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
1 cup mung beans —
soaked overnight 1/2 cup pumpkin
seeds juice of 1 lemon 2 tablespoons sesame tahini 2 tablespoons melted neutral coconut oil or olive oil 1/2 tablespoon
cumin seeds — freshly ground 1/4 teaspoon red pepper flakes sea salt — to taste freshly ground
black pepper — to taste
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
For the
black bean hummus: 1 cup dried
black beans,
soaked overnight 2 bay leaves 1 cup torn fresh cilantro leaves and stems 1/2 ripe but not mushy avocado, peeled and pitted 1/2 jalapeño,
seeded and roughly chopped 2 garlic cloves, roughly chopped 3 tbsp freshly squeezed lemon juice 1 tsp ground
cumin seeds Sea salt Freshly ground
black pepper
1 cup short grain brown rice 1 cup split mung dal,
soaked overnight 1/2 cup Ancient Organics Ghee 1» piece of fresh ginger, minced 2 tsp whole
black peppercorns 1/2 tsp whole coriander
seeds 1 tsp whole
cumin seeds 1/2 cup raw cashew nuts 1/4 cup shredded coconut
Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower
seeds —
soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground
cumin 1 teaspoon fresh lemon juice freshly ground
black pepper 1/2 cup ground flax
seeds 1/4 cup sesame
seeds