Top with cucumber slices, fried tofu, pickled veggies, green onion slices,
chili pepper slices and fresh cilantro.
Not exact matches
Spicy Mexican Burgers 1 pound ground beef 1 teaspoon cumin 1 tablespoon
chili powder 1/4 cup chopped cilantro 4
slices Pepperjack cheese
sliced red onion jalapeno
peppers sliced avocado 4 hamburger rolls
Add salt,
pepper, and
chili to taste and serve with
sliced scallions on top.
-2 medium beets, peeled and cut into paper thin
slices -1 small red onion, thinly
sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp
chili sauce or Tabasco -2 medium avocados, pitted and thinly
sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black
pepper to season
Alternately, use.25 oz simple syrup, a
slice of cayenne or other hot
pepper, and a pinch of
chili powder.
1/4 lb of red chilies, seeded and diced 1 habanero (optional — or a more mild
chili if you prefer), seeded and diced 1 medium sized red
pepper, seeded and diced 5 cloves of garlic,
sliced 1 tablespoon of grapeseed or sunflower oil
Ingredients: 1/4 cup rice vinegar / 2 t sugar (optional) / 1 t soy sauce / 1 t fish sauce / 1/4 t
chili garlic sauce or crushed red
pepper flakes, if you like them spicy /
sliced vegetables — cucumbers, Japanese or English are best, radishes, baby turnips, onions, carrots.
1 sweet potato, very thinly
sliced 1 teaspoon Olive Oil Dash of cayenne
pepper Dash of
chili powder 3 mini sweet red and / or orange
peppers,
sliced 1/4 white onion,
sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
piece of galangal, cut into thin
slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass,
sliced lengthwise and cut into 3 - 4 pieces 1 or more
chili peppers (of your choice, although bird's eye is most commonly used), seeded and
sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button mushrooms,
sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
Sweet and Hot
Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp
chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions,
sliced 3 dried red
chilis 1/2 red
pepper, thinly
sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion,
sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped
3 chicken breasts olive oil spray 2 teaspoons chipotle
chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black
pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell
peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno
slices, diced avocados, tortilla chips
You'll start my cooking
sliced chicken with spices (cumin,
chili powder), and cooking
sliced bell
peppers and canned green chiles:
1 Tbsp
chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry of any water and minced 2 tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell
pepper, minced 2 scallions, thinly
sliced
Added an avacado, thinly
sliced red bell
pepper, a few
chili flakes and voila!
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp
chili powder 3/4 cup vegetable stock juice of 1/2 lime salt and
pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly
sliced 2 plum tomatoes, diced 1 head lettuce, thinly
sliced 8oz shredded cheddar cheese 8oz.
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium vegetable stock 4 garlic cloves, smashed 1 red
chili, diced 1/4 red onion, diced 5 sprigs fresh thyme, roughly chopped 2
slices wholegrain bread, roughly diced, or 1 1/2 cups freshly made breadcrumbs Salt and
pepper, to taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour
Add in the
sliced onion and the chard stems, salt,
pepper, and
chili flakes.
1/4 cup
sliced jalapeno chillies (from a can or jar) 1 tbsp mild
chili powder 1/4 tsp cayenne Kosher salt and freshly ground black
pepper 2 tbsp grapeseed oil 2 tomatoes, diced, or 1 cup drained, canned crushed tomatoes 2 cups frozen corn kernels, thawed (Note: I left this out.
Filling (adapted from Raw Food / Real World) 3 medium onions —
sliced thinly juice of 1 lemon 1/4 cup nama shoyu 1/2 cup brown rice vinegar 1/4 cup Jerusalem artichoke syrup OR raw agave syrup 3 cups walnuts — soaked for about 2 hours 1 clove garlic — coarsely chopped sea salt and freshly ground black
pepper — to taste 1 small red
chili pepper
ingredients POMODORO: 2 tablespoons olive oil 1 small yellow onion (peeled, grated) 2 cloves garlic (peeled, thinly
sliced) 1/4 teaspoon
chili flakes 1 (28 - ounce) can San Marzano crushed tomatoes 1 bunch fresh oregano 1 bunch fresh thyme butcher's twine Kosher salt and freshly ground black
pepper (to taste) MEATBALLS: 1 pound sweet Italian sausage (removed from casings) 1 cup whole milk ricotta cheese 1/4 cup parmesan 1/2 cup panko breadcrumbs 1 large egg 1/4 cup parsley (finely chopped) 1/4 cup olive oil SANDWICH: 2 loaves prepared garlic bread 8
slices provolone basil leaves (thinly
sliced, to serve)
ingredients THAI FRIED SHRIMP CAKES WITH SWEET
CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to s
CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground
pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely
sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet
chili sauce (to serve) 1 lime (cut into wedges, to s
chili sauce (to serve) 1 lime (cut into wedges, to serve)
ingredients CASHEW CHICKEN AND BOK CHOY 1 tablespoon olive oil 1 pound chicken thighs (boneless, skinless, thinly
sliced) 2 heads baby bok choy (thinly
sliced) 3 cloves garlic (peeled,
sliced) 1/2 teaspoon
chili flakes 1/3 cup roasted cashews (roughly chopped) 1/4 cup cilantro (stemmed, chopped) 1/4 cup water 1 tablespoon soy sauce or tamari 1 teaspoon Sriracha Kosher salt and ground black
pepper (to taste)
1 Tbsp Dijon or grainy mustard 1/2 Tbsp honey 1/2 Tbsp
chili powder Salt and black
pepper to taste 1 lb pork tenderloin 4
slices pineapple (1/2» thick), core removed 1/4 -1 / 2 jalapeno
pepper, minced 2 - 3 Tablespoons apricot or peach jam
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2 tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly
sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano
chili (seeded and
sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1 lime (juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and freshly ground black
pepper (to taste)
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
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
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
chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
1/2 cup mild goat cheese at room temperature (I use Laura Chenel's Chevre) 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup buttermilk 1 large clove garlic, pressed 1 tablespoon basil or tarragon, minced 2 tablespoons Italian parsley, minced 2 tablespoons chives, 1 / 8 - inch
slices 1/2 tablespoon thyme, minced 1/2 teaspoon
chili powder 1/4 teaspoon aji molido chile flakes, optional 1 tablespoon lime juice 1 tablespoon olive oil 1 1/2 teaspoon kosher salt 1/4 teaspoon ground black
pepper
4 bone - in pork chops, about 1 inch think fresh ground salt and
pepper 1 cup flour 2 tsp garlic powder 1/4 teaspoon thyme 1/8 teaspoon
chili powder 1/4 cup plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly
sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream
1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup of
chili sauce 1/4 cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1
chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup of uncooked rice — cooked according to package directions 1 cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and
sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red
pepper flakes (optional)
head red cabbage 1 tbl salt 2 tbl sesame oil 1 tsp
chili pepper flakes 2 tsp fresh ginger, grated 6 cloves garlic,
sliced 1/4 cup rice vinegar 3 tbl sugar
Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions,
sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red
chili pepper, seeded and
sliced 1 cup bean sprouts salt and
pepper
Prepare the dried
chili peppers:
slice off the stem ends and shake out the seeds (cut open the
peppers with scissors for easier access to the seeds).
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell
pepper, thinly
sliced 1 yellow bell
pepper, thinly
sliced 1 green bell
pepper, thinly
sliced 1 red onion, thinly
sliced 2 garlic cloves, minced 1 tablespoon
chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne
pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optional)
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly
sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot
chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried
chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots,
sliced
Top with the bok choy, tofu, bean sprouts, frizzled green onion, dark green parts of the green onion,
chili pepper, lime
slices and cilantro / basil.
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
Dash of Red Boat Fish Sauce 1 Tbsp cumin powder 1 tsp coriander powder 2 tsp black
pepper powder 1/2 tsp
chili powder 2 tsp salt 1/2 cup chopped onions 3 big carrots —
sliced diagonally
For salad 1 cup walnuts 2 tablespoons maple syrup 1/4 teaspoon cinnamon 1/4 teaspoon
chili powder 1/2 teaspoon salt 1/2 teaspoon black
pepper 5 ounces baby arugula & spinach mix 2 firm, crisp apples, cored and
sliced thinly 1/2 cup crumbled blue cheese 1 whole pomegranate, seeded 2 tablespoons minced chives
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno
chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white
pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell
pepper 3 shallots, thinly
sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
These lettuce wraps were just romaine lettuce,
chili lime chicken burger halves, orange bell
pepper, green onions and jalepeno
slices.
2 ounces) shaved red onions 1/2 lime, cut into 4 wedges Sriracha
chili sauce Hoisin sauce
Sliced fresh
chili peppers of your choice
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black
pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly
sliced 1 tablespoon
chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows
Ingredients 1 russet potato, spiralized 1 tablespoon of olive oil 1/4 teaspoon paprika 1/2 teaspoon garlic powder 1/4 teaspoon
chili powder 1/2 cup yellow onion
sliced 5 cups of chopped kale, washed well 1 cup of chopped bell
pepper 2 organic, cage - free eggs 1/2 avocado (optional) salt and
pepper to taste
Fall Slow Cooker Pork Chops Serves 4 - 6 2 large sweet potatoes, peeled and thickly
sliced into rounds 4 large apples,
sliced 1 large onion,
sliced 1 - 2 lbs boneless pork chops 1 2 lb bag sauerkraut, drained 1/4 C apple cider vinegar 1/2 tsp cinnamon 1/2 tsp
chili powder 1/4 tsp salt 1/4 tsp paprika 1/4 tsp fresh ground
pepper
firm tofu, cut into cubes / 1 onion,
sliced / 2 cloves garlic, minced / 1 ″ piece of ginger, peeled and minced / 1 can coconut milk / 1 - 2 T curry powder / Salt &
pepper / 1/2 t
chili garlic sauce — the heat can be adjusted to your own taste
Hawaiian
chili peppers,
sliced (add anywhere from 3 - 20, or as many as you can fit - you CAN sub in other spicy
chili peppers)
1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives,
sliced 3 cups (12oz) nonfat shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin,
chili powder, paprika, (garlic) salt and cayenne
pepper)
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black
pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms,
sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup
chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
2 English muffins, cut in half 8 teaspoons meat - and dairy - free pizza sauce 4
slices non-dairy mozzarella * 3 green olives with pimentos or one small
chili pepper
3 large
slices of Turkey breast 1 - 2
peppers sliced (I used pablano tonight but red or green
peppers work too) 1 large organic onion
sliced 1 - 2 tsp Organic Virgin Coconut Oil 1/2 — 1 tsp Cumin 1/2 -1 tsp Aleppo Pepper 1 tsp Ancho
Chili Pepper Salt and Pepper to taste
After pork has simmered for 1 1/2 to 2 hours, remove red hot
chili pepper, ginger
slices and shiitake mushrooms from pot.