Not exact matches
try adding a teaspoon or two
of ground
ginger, or a
pinch of ground
cloves or ground nutmeg.
1/2 teaspoon pumpkin pie spice (or ⅛ teaspoon each ground cinnamon, nutmeg,
ginger and a very tiny
pinch of clove)
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3
cloves garlic, minced 2 teaspoons fresh minced
ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder
Pinch cinnamon About 3 stems
of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice from about 1/2 a lime
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and juice
of one large lemon
pinch cinnamon, nutmeg,
ginger,
cloves, and cardamom seeds
of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
The recipe calls for rolled oats, chia seeds, ground flaxseed, milk, pumpkin puree, blackstrap molasses, cinnamon,
ginger, nutmeg,
cloves and a
pinch of salt.
sunflower seed butter a few dashes each
of cinnamon,
ginger, turmeric,
cloves, and black pepper a
pinch of sea salt
This one is just a little special, too, spiced up with a
pinch of cloves and
ginger, and with nuggets
of warm, juicy peach hiding inside.
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic
cloves, chopped 1 tablespoon chopped
ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste
pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
1 1/2 cups rolled oats 1 1/2 cups milk
of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground
ginger * 1/4 teaspoon ground
cloves *
pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toasted
granny smith and golden delicious apples, peeled, cored, and thinly sliced juice
of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg
pinch cloves pinch allspice
pinch ginger pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarch
2 tablespoons red palm oil 1 large yellow onion, diced 1 apple, peeled, cored, and grated 1/4 cup molasses 1/3 cup apple cider vinegar 1 tablespoon peeled and grated fresh
ginger 1 1/2 tablespoons fish sauce 1/4 teaspoon ground mace 1
clove garlic, crushed 1 teaspoon ground turmeric
Pinch of ground cinnamon
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1
clove of garlic, peeled and cut into halves 2 - 3 cm fresh
ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a
pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground
cloves 1/4 teaspoon ground
ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour
pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp fresh
ginger, minced 4
cloves garlic, minced 2 1/2 tbsp curry powder 1/4 tsp cumin
pinch of ground coriander
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground
ginger pinch of ground
cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
Add on: mix 1 tbl hemp hearts, 1 teaspoon sweetener
of choice, and sweet spices
of your choice (I like 1/2 tsp cinnamon, a
pinch of cloves, and 1/8 tsp
ginger, then layer hemp spice mix with oatmeal, reserving some to sprinkle on topReplyCancel
ginger Small
pinch of cloves Small
pinch of salt Ice — optional
1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2
cloves garlic, minced 1/2 teaspoon or more
ginger, peeled and grated 1 carrot, diced 1/8 teaspoon
cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream
1 cup Medjool dates 1 cup pecans 1/4 cup pepitas (pumpkin seeds) 1/2 heaping cup shredded unsweetened coconut flakes 2 T hemp seeds 1/2 cup pumpkin puree 1 tsp cinnadipmon 1/4 tsp nutmeg 1/4 tsp
cloves 1/8 tsp ground
ginger Pinch of sea salt
I personally would add more spices like a 1/2 teaspoon more cinnamon, 1/2 teaspoon
ginger, and a
pinch of cloves and nutmeg (or 1 and 1/2 teaspoons pumpkin spice blend).
6 shallots, peeled 3
cloves garlic, peeled 1 tablespoon freshly grated
ginger 1 teaspoon turmeric
Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut into 1 - inch cubes Fresh basil leaves for garnish
Ingredients 1/3 cup citrus juice (juice from one lime, 1 lemon, and about 2 Tbsp orange juice) Zest from one lime 1/2 cup reduced sodium soy sauce 2 tsp rice vinegar 1/4 cup plus 1 Tbsp brown sugar 2
cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated
ginger * fresh cracked pepper
pinch of red pepper flakes
ginger pinch of cloves 1 1/4 cups unsweetened almond milk or milk or buttermilk, etc. 1 large egg 1 Tbsp.
Ingredients 250g plain flour 75g ground almonds 2 tsp ground
ginger 1 1/2 tsp ground cinnamon
pinch of ground
cloves pinch of ground nutmeg 2 tsp cocoa powder 1 tsp baking powder 1/2 tsp bicarbonate
of soda 200g honey 75g butter 150g plain chocolate Method 1.
1 pumpkin, about 1 kg whole or 400g flesh Half a teaspoon cinnamon Quarter
of a teaspoon nutmeg Half a teaspoon ground
ginger Half a teaspoon ground
cloves or two whole
cloves 250g ground almonds 80g organic unsaltedbutter
Pinch of salt 180 ml organic single cream 3 medium organic eggs 100g maple syrup
1 lb chicken breasts / thighs, cut into 1 inch cubes 3/4 cup yoghurt (full / lowfat) 1 tbsp
ginger, minced 2
cloves garlic, minced 1/2 tsp cumin powder 1 tsp coriander powder 1/2 tsp garam masala
pinch (or more)
of red chilli powder (optional)
pinch of red food coloring (optional) salt and pepper to taste
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2 tsp baking powder · 1/2 tsp baking soda · 1/4 tsp stevia (or equivalent sweetener
of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4 tsp vanilla extract · 3/4 tsp ground cinnamon · 1/8 tsp nutmeg · 1/8 tsp
ginger ·
Pinch of cloves ·
Pinch of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
ricotta cheese 1 cup pumpkin puree (not pie filling) 1 tsp vanilla 1 1/2 cups flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg
pinch of ginger pinch of cloves butter, oil or cooking spray, for frying
1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic
cloves, minced 2 tbsp fresh
ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth
pinch of nutmeg Sea salt & black pepper, to taste
2 teaspoon ground cinnamon 1 1/2 teaspoon ground cardamon 1 teaspoon ground
ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon ground
cloves 1/4 teaspoon anise seeds
Pinch of freshly ground black pepper (optional to leave out or add more)
In a small pot, combine the coconut milk / nut milk, coconut sugar, cinnamon, cardamom, allspice,
clove,
ginger, black pepper, and
pinch of sea salt.
2 large garlic
cloves 1/2 teaspoon kosher salt
Pinch of saffron threads 2 teaspoons roughly chopped fresh
ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
About 1 cup liquid strained from your homemade pumpkin puree * 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg
pinch of ground
ginger pinch of ground
cloves honey to taste
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground
ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground
cloves 1/4 teaspoon ground nutmeg, preferably freshly ground
Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a
pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon
of essicated
ginger powder half a teaspoon cinnamon powder 2 - 3
pinches of powdered
cloves 3 - 4
pinches of grated nutmeg a
pinch of mace powder a
pinch of vanilla powder a
pinch of cardamom powder 2 firm apples (I used Golden Delicious)
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw fresh
ginger, chopped 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground
cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste
pinch of sea salt
pinch of freshly ground black pepper
2 Tablespoons Olive or Coconut Oil 3
Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh
Ginger 1 Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic Vegetable Broth 1/3 Cup Coconut Milk
Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
cinnamon, a
pinch of salt, nutmeg, allspice &
ginger — No
cloves!
1.5 cups
of raw cashews soaked overnight in cold water 1 cup
of pumpkin puree 1/4 cup
of almond or cashew milk (unsweetened)-- I used Silk cashew milk 1/4 cup
of maple syrup 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 1/2 teaspoon ground
ginger 1/4 teaspoon nutmeg 1/8 teaspoon
clove Pinch salt
2 medium sweet potatoes (about 1 lb), scrubbed and cut into 1 - inch chunks 1/4 cup coconut milk 1/4 cup pure maple syrup 1 teaspoon fresh
ginger, minced 1/2 teaspoon cinnamon 1/8 teaspoon ground
cloves pinch of salt
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a
pinch (note: I used less) 4
cloves garlic, minced 2 tbsp minced fresh
ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
1/2 can pumpkin puree 1/3 cup virgin coconut oil, melted 1/2 cup applesauce 1 tsp vanilla extract 2 tbsp cinnamon 1 tbsp nutmetg 1/8 tsp ground
cloves 1/4 tsp ground
ginger pinch of salt 1 cup almonds, chopped 1 cup pecans, chopped 3/4 cup pumpkin seeds 1 cup unsweetened dried coconut flakes
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon ground cinnamon 1/4 teaspoon ground
ginger scant 1/8 teaspoon
cloves 1/8 teaspoon nutmeg 1/2 teaspoon baking powder a good
pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates
of fresh orange zest
for the filling: 250 grams (15 ounces) raw, unsalted cashews (soaked *) 50 grams (3 tablespoons plus 1 1/2 teaspoons) coconut oil 150 grams (5.4 ounce can) coconut cream 78 grams (2 tablespoons) maple syrup 60 grams (1/4 cup) pumpkin puree juice
of 1 lemon
pinch sea salt 1/2 teaspoon cinnamon 1/4 teaspoon ground
ginger 1/8 teaspoon ground
cloves
5 cups filtered water 1/2 cup raw cane sugar (or sweetener
of choice e.g. raw honey) 10 cm piece fresh
ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole
cloves 2 tsp freshly ground black pepper 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder
pinch cayenne pepper
To make it yourself just throw
pinches of ground cardamon,
cloves, cinnamon, star anise and
ginger.
I swapped the cayenne with
ginger and added a
pinch of ground
clove and walnuts.
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh
ginger 3
cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head
of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala
Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
Ingredients 200 g fresh green beans, ends trimmed (plus natural mineral or filtered water and a
pinch of whole sea salt, to cook them) 1 - 2 teaspoons poppy seeds For the dressing 2
cloves of fresh garlic, peel removed 2 - 3 cm
of fresh
ginger root, skin removed 2 handfuls
of fresh parsley juice
of 1 lime -LSB-...]
Ingredients 200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream
of tartar a
pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon
of essicated
ginger powder half a teaspoon cinnamon powder 2 - 3
pinches of powdered
cloves 3 - 4
pinches -LSB-...]