cayenne powder Juice 1/2 lime Salt
Not exact matches
The sauce is made of a delicious blend of spices, from curry
powder to garam masala, cinnamon and
cayenne, which are mixed with lemon
juice, tamari and coconut.
For the «cream» mixture, in a large bowl combine coconut cream, mayo, lemon
juice, onion
powder,
cayenne, nutritional yeast, 3/4 tsp salt.
Return to pot and add lemon
juice, garlic
powder,
cayenne pepper and black pepper.
In a small bowl, whisk together the oil, 1 tablespoon chipotle, half of the lime zest, half of the lime
juice, 1 teaspoon salt, 1/2 teaspoon black pepper, oregano, onion
powder, cumin, garlic
powder, and
cayenne.
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in
juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry
powder 1 1/2 teaspoons ground cumin 1/2 teaspoon
cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
Add in the chicken, mushrooms, ginger, fish sauce, lime
juice,
cayenne powder (optional), red curry paste and lemongrass.
Just olive oil, lime
juice, lime zest, chipotle in adobe sauce, salt, pepper, garlic
powder, onion
powder, oregano, cumin and
cayenne.
I made this using
Juice Plus + Complete Dutch Chocolate
Powder, Coconut cream (reconstituted with water to make coconut milk), and dash a cinnamon and a dash of
cayenne pepper.
Mix chopped tomatoes, garlic
powder, lemon
juice, salt,
cayenne pepper and cumin into the saucepan with crushed tomatoes.
2 whole roasted red peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon
cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander
Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
Whisk garlic, lime
juice, fish sauce,
cayenne, brown sugar, garlic
powder, red pepper flakes, dried thyme, allspice, onion
powder, black pepper, paprika, cinnamon, nutmeg, and 3 Tbsp.
For flavor, I sprinkle dry spice on the tofu as it's browning (
cayenne, curry, garam masala, Chinese 5 spice
powder, or whatever), then sprinkle with shoyu and fresh lemon
juice once tofu and veggies are on the plate.
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon
cayenne powder 1/2 teaspoon coriander
powder 1/2 teaspoon cumin
powder 1/2 teaspoon
powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime
juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnish
Mesquite
powder: As barbecue enthusiasts might expect, the ground pods of the mesquite tree boast a smoky - sweet savor that complements both the «caramel, nutty, chocolaty» and the
cayenne - derived spicy flavors in the Utopian Hot Cocoa found at Portland, Oregon's Kure
Juice Bar, cofounder Nate Higgins says, adding that they have «a lot of protein and calcium.»
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili
powder or a dash of
cayenne 1/2 lemon —
juiced 1 - 2 ripe but firm avocados freshly ground black pepper arugula leaves for garnish
Tahini Dressing 1/4 cup lemon
juice 1 cup tahini 1 1/4 cups water 3/4 teaspoon salt 1/2 teaspoon garlic
powder 1/4 teaspoon
cayenne
Add the canned tomato, lemon
juice, sugar, salt, cumin,
cayenne, and garlic
powder to a blender **** and blend on low speed just until spices are mixed in.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1 teaspoon ground cumin 1/4 teaspoon
cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime
juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon
cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
2 to 4 ounces Garlicky Greengo 1/4 cup Mayo 3 TB sour cream 3 TB minced fresh parsley 1 garlic clove, minced 1/2 tsp chili
powder 1/4 tsp ground black pepper 1/4 tsp
cayenne pepper (optional) 4 tsp
juice from 1 lime 1 oz grated Cotija cheese Mix together, refrigerate for at least 1 hour then slather on your roasted or grilled corn on the cobb.
Add the tomatoes, lemon
juice, coriander, cumin
powder, turmeric and
cayenne.
2 limes,
juiced 1/2 lemon,
juiced 2 tbsp mayonnaise 1 garlic clove, pushed through a press 5 pickled jalapeños slices (canned), minced 1/2 tsp chili
powder Dash
cayenne (to taste) 1/2 tbsp salt (to taste) 1/4 cup olive oil 1/2 cup cilantro, chopped 1/2 head Napa cabbage, thinly shredded or sliced
Because we were having shrimp tacos, Tony also made a killer sauce — sour cream,
cayenne pepper, chile
powder, paprika, salt and lemon
juice — it was delicious!
Slice the fillets into large chunks and season with garlic
powder, cumin, chili
powder,
cayenne, cinnamon, and the
juice of a lime.
1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon
juice 1 tablespoon ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili
powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4 teaspoon
cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1 teaspoon garam masala 1 pinch
cayenne pepper 1 tablespoon cornstarch 1/4 cup water
In a large bowl, combine the chickpea mixture with cooked quinoa, cumin,
cayenne, coriander and cardamom, garbanzo flour, baking
powder, and lemon
juice.
In a mixing bowl, whisk together the cilantro, lime
juice, salt, garlic, chili
powder, cumin,
cayenne, and oil.
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa
juice of 1/2 a lime 1 tsp chile
powder 1/2 tsp ground cumin pinch
cayenne pepper 1/2 tsp onion
powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black pepper cooking spray
In a large bowl, combine the cream cheese with the salsa, lime
juice, cumin, chile
powder,
cayenne, onion
powder, garlic, cilantro, green onions, and 1/4 tsp kosher salt.
1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili
powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of
cayenne pepper 2 tablespoons lime
juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.
I like to add orange
juice, a bit of maple syrup, chili
powder, and
cayenne pepper.
Add the following: mayo,
juice of lime, curry
powder,
cayenne pepper and mix with the eggs until fully combined.
These pork tacos are sweet (thanks to the pineapple /
juice) and just a bit spicy (from the chili
powder /
cayenne) and amazingly tender.
Whisk together sugar, salt, oil, lime
juice, lime zest, and
cayenne powder in a medium bowl.
chili
powder (I used ancho chili
powder because I love the flavor) pinch of
cayenne pepper (more to taste, if wanted) 1/4 cup pineapple
juice 3 cups diced pineapple (fresh or frozen preferred to canned) 3 Tbsp.
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium sweet potato, peeled, and diced, 1 tablespoon olive oil salt, pepper, to taste 2 tsp ground cumin 1/2 medium red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon,
juiced 1 tsp ground coriander 1 tsp crushed red pepper flakes (or chili)
powder 1/2 tsp
cayenne pepper 2 - 3 tbsp toasted sesame seeds Instructions
spinach leaves 1 large avocado, peeled, pit removed 1 1/2 tsp lemon
juice 1/2 tsp seasoned salt 1 clove garlic, peeled 1/4 tsp curry
powder 1/8 tsp minced fresh ginger Dash chili
powder Dash
cayenne pepper Dash cumin
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry
powder 1/4 teaspoon
cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime
juice Plain Greek yogurt and sliced almonds for topping, if desired
In a high - speed blender or a food processor, combine the red bell pepper, garlic, cashews, tamari, lime
juice, chili
powder, cumin,
cayenne, salt, and pepper.
1 1/2 cups cooked black beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2 cup vegetable broth 1/2 teaspoon ground cumin 3/4 teaspoon chili
powder 1/8 teaspoon chipotle
powder few dashes
cayenne pepper 1 teaspoon dried oregano salt & pepper to taste
juice from 1 lime
1 can chickpeas, drained 2 - 3 cloves garlic 2T lemon
juice 3T tahini 1T curry
powder 1 tsp cumin seed, or 1/2 tsp ground cumin 1/2 tsp turmeric 1/4 tsp ground coriander 1/8 tsp
cayenne pepper, optional Salt to taste
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile
powder 2 tablespoons hot or mild New Mexico chile
powder 2 teaspoons chipotle
powder 1/2 teaspoon
cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso
powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime
juice Cooked brown rice (optional)
1 pkg Nasoya ® TofuBaked, Sesame Ginger, diced into cubes 1/2 cup brown rice, cooked 1 tbsp olive oil 1/4 cup onion, medium mince 1/2 cup red bell pepper, chopped 1 tsp paprika 1 tbsp chili
powder 1/4 tsp
cayenne pepper 1 can (15 oz) black beans, drained and rinsed 1/2 tbsp salt, kosher 1 can (15 oz) tomatoes, diced with
juice 1/2 cup frozen corn 1 tbsp scallions, chopped 8 tortillas Sofrito sauce 8 oz avocado, skinned and diced
Give the tomatoes, spring onions and garlic to the bowl together with a pinch of lime zest, the
juice of half a lime, pure chili
powder or
cayenne pepper to taste, ground coriander, ground cumin, salt and pepper to taste as well.
«For a fruitier spin, substitute pineapple or orange
juice for the honey and use a pinch of
cayenne or red pepper flakes instead of the 5 - spice
powder,» he suggests.
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry
powder 1 teaspoon
cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their
juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry
powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
2 15oz cans black beans 2 garlic cloves 1/2 lime,
juiced 1 tbsp sour cream 1/4 cup cilantro leaves, chopped 1 cup fresh breadcrumbs 1/2 tsp cumin 1/2 tsp chili
powder 1/4 tsp
cayenne 1 tsp salt
INGREDIENTS: 1 (15 - ounce) can white beans, rinsed and drained 1 cup raw cashews 3/4 cup Frank's RedHot Original
Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan milk or water 1 tablespoon lemon
juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion
powder 1/2 teaspoon garlic
powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed and drained 1 cup shredded vegan cheddar cheese, divided Tortilla chips, celery sticks, and carrot sticks, for dipping
INGREDIENTS 30 raw shrimp, shelled and deveined 1 tablespoon olive oil 1 tablespoon lemon
juice 1/2 teaspoon
cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red chili
powder 1 teaspoon Old Bay seasoning 1 teaspoon chipotle sea salt 1 tablespoon butter 2 ripe avocadoes 1 tablespoon lime
juice Sea salt 2 large cucumbers, peeled and cut into round slices
1 bunch of kale (approximately 8 - 10 kale leaves) 1/2 cup cashews 1/3 cup sunflower seeds 1 cup filtered water 1 lemon,
juiced 1 tsp nutritional yeast 1/2 tsp pink himalayan salt 2 tsp smoked paprika 1/2 tsp turmeric 1/4 tsp
cayenne or chilli
powder 1/4 tsp cinnamon