Not exact matches
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
Chop lemongrass, garlic, ginger and
chili very finely and place in a mortar.
Ingredients 1 tbsp vegetable oil 1/4 cup bell pepper,
very finely
chopped 1 can (15 ounces) tomato sauce 2/3 cup water 1 tbsp
chili powder 1 tbsp dry parsley 1/2 tsp garlic powder 1/4 tsp cumin 1/2 tsp kosher salt pepper to taste
2 lbs of ground turkey (I used lean 93 %) 1 cup of cooked quinoa (any color will do) 1 medium yellow onion, diced
very small 6 garlic cloves, minced 1 cup of
chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon of red
chili flakes 2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1 tablespoon of flaxseed meal 1 egg, beaten
Enchilada sauce 1 tbsp vegetable oil 1/4 cup bell pepper,
very finely
chopped 1 can (15 ounces) tomato sauce 1/2 cup water 1 tbsp
chili powder 1 tbsp dry parsley 1 tsp oregano 1/2 tsp garlic powder 1/4 tsp cumin 1/2 tsp kosher salt pepper to taste
Ingredients ~ 12 oz Chinese Noodles * 2 tbsp canola oil 1/3 cup cucumbers, cut into thin matchsticks 1/4 cup green onion, cut into 1/2 inch pieces, plus more for garnish 2 cloves garlic,
very finely diced 2 Tbsp
very finely
chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice vinegar (white rice vinegar also works) 2 - 3 tsp
chili oil ** 1 tsp sesame oil 2 tsp white sugar
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon
chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely
chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon
chili flakes 1/2 cup chives (finely
chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted
very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
1 can of black beans, drained
very well 2 tablespoon of vegetable oil 1/2 onion, peeled &
chopped 1 clove of garlic, minced 1 large carrot or squash, peeled and
chopped 1 chipotle
chili,
chopped 1/4 cup of almonds small handful of cacao nibs or grated dark chocolate 1 cup of oats coriander / cumin / cinnamon / smoked paprika salt / pepper flour to dust oil for frying
2 cans (28 Ounce) Peaches In Syrup, Drained, Juice Reserved 1 whole Medium Red Onion, Diced
Very Fine 1 whole Red Bell Pepper, Seeded And Diced
Very Fine 1 whole Jalapeno, Seeded And Minced (include Some Seeds For Spice) 1/2 bunch Cilantro,
Chopped 1/4 teaspoon
Chili Powder (more To Taste) Dash Of Salt Juice Of 1 Lime
Dipping Sauce: * 1/4 cup lemon juice * 1/3 cup sugar * Pinch saffron threads * 1 onion,
very finely
chopped * 2 cloves garlic, minced * 1/2» piece fresh ginger, grated * 2 hot
chili peppers, minced (seed the peppers if you'd like a more mild sauce) * Small bunch cilantro, minced * Small bunch mint, minced
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and
very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild
chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely
chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough
chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup
chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
For daikon: 2/3 cup (150 mL) rice vinegar 2 tbsp superfine sugar 2 tsp pink peppercorns 3 whole cloves, gently crushed 1 red
chili, seeded and finely
chopped 1/2 daikon, peeled and julienned (5 1/2 oz / 160 g) Doarse sea salt and black pepper 1 Granny Smith apple, cored,
very thinly sliced lengthwise (5 oz / 140 g) and soaked in water with 1 tsp lemon juice 6 round red radishes, thinly sliced (1 3/4 oz / 50 g) 1 oz (30 g) red baby chard leaves (or mâche) 3 tbsp olive oil 12 jumbo sea scallops (1 lb 3 oz / 540 g)
1 cup apricot preserves 1/2 cup Asian hot
chili garlic sauce 1/2 cup
very finely
chopped dried apples
-- 1,5 kg butternut squash, cut in half lengthways and scoop out the seeds and soft fibres — 1 small handful dried porcini mushroom — 1 red onion, finely
chopped — 2 cloves garlic, finely
chopped — 5 pieces sun - dried tomatoes,
chopped — 100 g couscous — 2 sprigs of fresh rosemary, leaves picked and finely
chopped — 1/4 teaspoon
chili powder — 1/4 teaspoon ground coriander seeds — 1/2 handful walnuts,
very coarsely
chopped — olive oil — salt, black pepper
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
1/2 cup hemp seed 1/2 cup lemon juice 1/4 cup honey or a few drops of stevia (2 - 3) 1 1/2 tablespoon
chopped ginger 1/2 tablespoon red
chili 1 tablespoon soy sauce 1 cup raw almond butter 1/2 head savoy cabbage, shredded 6
very large wild spinach leafs 1 carrot 1 ripe mango 1 handful cilantro leafs 1 handful torn basil leafs Himalaya sea salt