Sentences with phrase «cumin seeds soak»

Not exact matches

2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free

1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving

1 cup mung beans — soaked overnight 1/2 cup pumpkin seeds juice of 1 lemon 2 tablespoons sesame tahini 2 tablespoons melted neutral coconut oil or olive oil 1/2 tablespoon cumin seeds — freshly ground 1/4 teaspoon red pepper flakes sea salt — to taste freshly ground black pepper — to taste

Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro

1 (2 - pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1 cup water

150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground into powder freshly ground white pepper, to taste

Heat the ghee in a pan add cumin seeds as they change the color add chopped green chili and soaked dal stir and mix.

What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)

1 pound dried and skinless fava beans (broad beans), soaked for 24 - 48 hours 2 teaspoons cumin 1 teaspoon ground coriander cayenne pepper or chili pepper (optional, to taste) salt & pepper 1 teaspoon baking soda 1 cup parsley 1 cup cilantro 2 leeks, white and green parts 6 scallions, finely chopped 6 garlic cloves, minced 3/4 cup sesame seeds (optional) frying oil (I used peanut oil)

I've actually never found it in my standard grocery stores here in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6 dried ancho or guajillo chilies in hot water (I get mine from a Latin American grocery store in Toronto, but I bet you could use dried cayennes in a pinch, which seem to be more common), draining them, and blending them with toasted cumin seed, coriander, garlic, sundried tomatoes, and sometimes a tablespoon or so of chipotles in adobo sauce.

Grind the soaked lentils with cumin seeds, fennel seeds, green chillies, ginger, garlic and salt till soft but still a little coarse.

For the black bean hummus: 1 cup dried black beans, soaked overnight 2 bay leaves 1 cup torn fresh cilantro leaves and stems 1/2 ripe but not mushy avocado, peeled and pitted 1/2 jalapeño, seeded and roughly chopped 2 garlic cloves, roughly chopped 3 tbsp freshly squeezed lemon juice 1 tsp ground cumin seeds Sea salt Freshly ground black pepper

1 teaspoon canola or other vegetable oil 1 teaspoon cumin seeds 2 tablespoons poppy seeds 2 jalapeños or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) 1 tablespoon sugar (or jaggery) Salt, to taste 1/4 cup roasted peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2 cups basmati rice, soaked in water for 30 minutes, then drained

1 cup short grain brown rice 1 cup split mung dal, soaked overnight 1/2 cup Ancient Organics Ghee 1» piece of fresh ginger, minced 2 tsp whole black peppercorns 1/2 tsp whole coriander seeds 1 tsp whole cumin seeds 1/2 cup raw cashew nuts 1/4 cup shredded coconut

For the sauce: 1 small organic butternut squash olive oil 1 organic yellow onion, diced 1 organic jalapeño, seeded and diced 2 tsp organic ground cumin 1/3 c organic cashews or sunflower seeds, soaked for a few hours 2 cloves organic garlic, peeled 2 tbsp nutritional yeast 2 tsp organic yellow mustard 3 tsp organic tamari combination of enough organic lime juice and vinegar to get the blender going

Falafel (Adapted from Living Raw Food) 2 portobello mushroom caps — cubed 2 medium carrots — peeled and sliced 1/2 small onion — diced 1 garlic clove — sliced 3 tablespoons olive oil 1 teaspoon sea salt 1 cup raw pistachios 3/4 cup raw almonds 3/4 cup sunflower seeds — soaked for at least 30 minutes 1/4 cup chopped parsley or cilantro 3/4 teaspoon ground cumin 1 teaspoon fresh lemon juice freshly ground black pepper 1/2 cup ground flax seeds 1/4 cup sesame seeds

Dressing 1 cup sunflower seeds (soaked overnight) 1/4 cup hemp seed oil 1/4 cup water 1 bunch fresh coriander, chopped 1 bunch fresh mint, chopped The juice of two limes 1 fresh red chilli 1 Tbsp coconut sugar 1/2 tsp cumin seeds, soaked overnight 1/2 tsp fennel seeds, soaked overnight 1/2 tsp coriander seeds, soaked overnight Salt and pepper to taste

1 cup / 200g buckwheat groats, soaked 1 cup / 85g almonds or hazelnuts 1/2 cup / 75g sunflower seeds 1/2 cup / 75g pumpkin seeds 1/2 cup / 85g flaxseeds 1 tsp cumin seeds (optional) 1 tsp fennel seeds (optional) 1 tsp carraway seeds (optional) 4 Tbsp psyllium husks (or 3 Tbsp psyllium powder) 3 Tbsp coconut oil, melted 1/4 tsp pink Himalayan salt 1 1/2 cup / 350 ml filtered water

What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)

Ingredients: 2 cups raw walnuts or pecans (soaked) 2 cups raw sunflower seeds (soaked) 1 cup sun - dried tomatoes (soaked) 1⁄2 cup each of tomato, celery, red bell peppers (finely chopped) 1⁄2 cup ground flax seeds 1⁄4 cup each chopped fresh basil and oregano 1 TBSP Coconut Aminos 2 tsp ground cumin 1 clove garlic, minced 2 TBSP organic olive... Read More»