Not exact matches
10 dried
red New Mexican chiles, stems removed, seeds removed and saved 10 chiltepíns (or more to taste), seeds removed and saved 4 pounds pork tenderloin, sliced
into strips 1/4 to 1/2 inch thin * 3 large cloves garlic 1 teaspoon Mexican oregan 1 teaspoon salt 1/2 cup cider vinegar 1/2 cup water Corn or flour tortillas 1 small
cabbage,
chopped Juice of 4 limes * For easier slicing, freeze the pork slightly, then slice
can of chickpeas, drained and rinsed 1 small head cauliflower, washed and cut
into bite - size florets Corn tortillas 1 cup finely
chopped red cabbage 1 jalapeño, sliced, seeds removed 1 large avocado, seed removed and diced Chopped c
chopped red cabbage 1 jalapeño, sliced, seeds removed 1 large avocado, seed removed and diced
Chopped c
Chopped cilantro
1 lb chorizo sausage 1 bag sweet potato chips 1/4 c cilantro,
chopped 1/4 head
red cabbage, cut
into thin shreds 1/2 c cherry tomatoes, diced 3 oz goat cheese 2 tbsp almond milk
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized
red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and
chopped 1/2 medium sized summer squash, unpeeled and
chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms,
chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2
red bell pepper,
chopped 1/2 green bell pepper,
chopped 1/2 cup
red cabbage, shredded 2 small carrots, peeled and shaved
into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
of boneless chicken, diced 1 1/2 tsp of fresh ground or finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2
red bell pepper cut
into thin strips 1 cup of broccoli or
cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of
chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
Salad 2 cucumbers, seeded, quartered lengthwise, sliced crosswise 1/4 - inch slices 1 pound cooked deveined peeled medium shrimp 4 cups thinly sliced Napa
cabbage 1 medium
red bell pepper, cut
into matchstick - size strips 1 medium yellow bell pepper, cut
into matchstick - size strips 3 green onions sliced 1/2 cup cilantro,
chopped 1/2 cup sliced basil leaves
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon
red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2 cups broccoli florets, blanched 1
red bell pepper, cut
into thin strips 2 cups thinly sliced napa
cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut
into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup
chopped roasted peanuts (optional)
12 ounces Thai fresh flat rice noodles or fresh, Chinese ho fun noodles (see notes) 3 tablespoons peanut, canola, or grapeseed oil 5 cloves garlic, roughly
chopped 3 to 4
red or green hot chili peppers (Thai, Indian, or serrano), sliced
into paper - thin rings One 8 - ounce package fried or baked tofu, sliced
into 1 / 4 - inch thin strips 3 cups shredded Napa or savoy
cabbage 1 carrot, sliced
into matchsticks 3 scallions, both green and white parts, thinly sliced 1/2 cup lightly packed Thai basil leaves 1/2 cup lightly packed cilantro leaves Lime wedges for squeezing over noodles
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely
chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of
chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green
cabbage, coarsely
chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil,
chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut
into slices 1 15 ounce can
red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan over medium heat.
2 large avocados (about 12 ounces), peeled and, pitted, and diced
into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1
red bell pepper, seeded and
chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced
red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or
cabbage leaves 4 slices sprouted - grain bread (optional) 1.
3 tablespoons extra virgin olive oil 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons dried oregano, crushed 2 teaspoons minced garlic 1/4 teaspoon freshly ground black pepper 1/4 teaspoon sea salt 3 boneless pork loin
chops (about 1 1/4 pounds) 1 inch thick, each cut horizontally
into 3 very thin even pieces 3 tablespoons vegetable oil 3 tablespoons minced garlic 8 (7 - inch) corn tortillas 3 cups thinly sliced
red cabbage
* 1 head of Napa
cabbage (about one pound)- outer leaves removes, and then
chopped into bite sized pieces * 1/4 cup Himalayan or sea salt mixed in a small bowl of warm water * 1/4 cup Korean fine
red chili flakes, also known as ko choo kah rhoo, and available at Korean markets - if you don't have access to the Korean chili flakes, you can substitute 1 - 2 Tb.
2 large avocados (about 12 ounces), peeled and, pitted, and diced
into 3⁄4 - inch chunks 1 1⁄2 tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1
red bell pepper, seeded and
chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced
red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or
cabbage leaves 4 slices sprouted - grain bread (optional) 1.
bell pepper, sliced bok choy,
chopped Brussels sprouts, cut in half broccoli, broken
into florets
cabbage (
red or green), sliced or
chopped carrots, sliced cauliflower, broken
into florets celery, sliced thin chard,
chopped collard greens,
chopped eggplant, sliced or
chopped green beans, whole kale,
chopped mustard greens,
chopped parsnips, sliced turnip greens,
chopped yellow squash, sliced zucchini, sliced
1 large carrot, spiralized with Blade D, noodles coarsely
chopped (or 1 heaping cup shredded carrots) 2 scallions,
chopped 1
red bell pepper, spiralized with Blade A, noodles
chopped into 2 - inch pieces OR thinly sliced 1 yellow bell pepper, spiralized with Blade A, noodles
chopped into 2 - inch pieces OR thinly sliced 2 cups spiralized or thinly sliced
red cabbage 1/2 cup fresh cilantro, coarsely
chopped 1/2 cup cooked
red quinoa, preferably chilled 1 tablespoon sesame seeds for garnish (optional) For the dressing: 2 tablespoons avocado oil or extra-virgin olive oil 3 tablespoons sesame oil 3 tablespoons low - sodium soy sauce or tamari 2 tablespoons rice vinegar 1 teaspoon fresh lime juice 2 tablespoons honey 1 tablespoon grated fresh ginger 3 garlic cloves,
chopped
To conduct the study, which was published in December in Plant Foods for Human Nutrition, researchers prepared
red cabbage and pakchoi (also known as bok choy) by cutting off the stems and
chopping the leaves
into 1 to 2 centimeter strips.