1 cup rainbow quinoa, rinsed 2 cups filtered water Juice and zest of one lime 2 tbsp extra virgin olive oil 1/2 small jalapeno, finely chopped 2 tsp minced garlic 1 tsp ground cumin 1/2 tsp smoked paprika 3/4 tsp fine sea salt 15 slave - free grape tomatoes, quartered 1/4 cup chopped onion 1 cup fresh corn 1/2
cup cilantro sprigs, finely chopped 1 avocado, diced
Not exact matches
Red Lentil Dahl soup 1
cup cooked rice 1
cup chopped spinach 3
sprigs fresh
cilantro 1 squeeze lemon juice Directions: Add 1
cup of cooked rice to one container of Red Lentil Dahl in a saucepan, and heat to desired temperature.
1
cup brown rice, soaked rinsed 2 1/2
cups vegetable broth 3 shallots or 1/2 yellow onion, chopped 1 carrot — chopped 1 - 2
cups diced free range, wild chicken (optional) 2 tablespoons avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2
sprigs cilantro — chopped
Vegan Taco Salad
Cups by Feasting on FruitWith crunchy homemade corn
cups, romaine lettuce, veggie «meat», toppings, and a
sprig of
cilantro, these little
cups are an abundance of flavorful veggies all in a one hand - held package
2 Medium Octopus, I used previously frozen from... * 3/4
cup Cherry tomatoes cut in halves 3/4
cup Sun Gold tomatoes cut in halves 1/2 English Cucumber, small diced 2 Shallots thinly sliced 1/4
cup chopped
cilantro 1 - 2
Sprigs of Mint just the leaves torned.
1 green (or semi-ripe) plantain 1
cup dried aduki beans, soaked overnight and left to sprout * 1/2
cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7
sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (
cilantro) for garnish
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2
cups low sodium vegetable broth 1 1/2
cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3
cups packed dark green leafy greens, like kale or spinach, roughly chopped 1
cup loosely packed fresh
cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
spaghetti squash 1 or 2 chipotle peppers in adobo sauce, seeded and finely chopped (you will not use the sauce) 2 tbsp extra-virgin olive oil 1/2
cup crumbled queso fresco cheese, plus more for garnish 1/4
cup finely chopped
cilantro, plus
sprigs for garnish 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper
12 ounces dried soba noodles 12 ounces extra-firm nigari tofu 1/4
cup chopped fresh
cilantro 3 green onions, thinly sliced 1/2 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced 1 small handful of
cilantro sprigs, for garnish 1/4
cup toasted sesame seeds, for garnish
To assemble, spoon about 1/4
cup pork down center of each lettuce leaf, top with 2 tablespoons avocado, 1 tablespoon bell pepper, 2 teaspoons aioli and 1 or 2
sprigs cilantro.
1/4
cup water 1/2 teaspoon salt 1
cup granulated sugar 1/4
cup thinly sliced shallot 1 large cucumber, peeled, seeded and sliced 1 Thai chile, seeded and finely chopped
Sprigs of
cilantro for garnish
3
cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3
cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4
cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds
Cilantro sprigs for garnish
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 salt
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4
cup chopped fresh
cilantro 1/4
cup chopped fresh basil leaves 1 can coconut milk 1 1/4
cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional
sprigs fresh
cilantro for garnish Quartered lime wedges for garnish
Toasted Coconut
Cilantro Rice 1 cup basmati rice 1/4 cup sweetened flaked coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3 cups water 1/2 tsp salt 2/3 cups packed fresh cilantro sprigs 2 scallions, chopped
Cilantro Rice 1
cup basmati rice 1/4
cup sweetened flaked coconut 1 tsp finely chopped peeled fresh ginger 1 tsp finely chopped fresh jalapeño including seeds 3 tsp vegetable oil, divided 1 1/3
cups water 1/2 tsp salt 2/3
cups packed fresh
cilantro sprigs 2 scallions, chopped
cilantro sprigs 2 scallions, chopped (1
cup)
Chicken Enchiladas with Red Sauce ---------------------- Chicken 1 lb boneless, skinless chicken breast 1/4 onion 1/2 tomato 2
sprigs cilantro 4
cups chicken stock
Douse the enchiladas with about 1/4
cup of the warm sauce, sprinkle with a quarter of the crumbled cheese and garnish with reserved onion and additional
cilantro sprigs.
* 2
cups brown basmati or jasmine rice * 3 Tablespoons vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1
sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated fresh ginger * lower white part of lemongrass stalk, bruised and cut into two pieces * 1
cup packed, chopped fresh
cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3
cups vegetable or chicken broth or stock * 1 teaspoon salt
For this recipe you will need: 1/2
cup of fresh La Mexicana Salsa (Hot or Medium) 1 and a 1/2
cup of Lump Crab Meat 1
sprig of fresh
cilantro 1/2
cup of lime or lemon juice 1 tostada or...
Add the carrots, 2 3/4
cups of broth, the lime juice, the 15 large
cilantro sprigs, and the remaining coconut milk and bring to a boil over high heat.
block cream cheese, softened 2 kiwis, peeled and sliced into strips 1 apple, peeled and sliced into strips 1 medium red onion, thinly sliced (generous 1/2
cup) 8 tbsp Red Thunder, plus extra for drizzling 1 bunch
cilantro, roughly chopped (reserve a few
sprigs for garnish) Directions Spread one quarter of the cream cheese on a tortilla.
1 medium onion, finely chopped 2 tablespoons vegetable oil 1 tablespoon fresh ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 fresh jalapeño or serrano chili (about 2 1/2 inches), finely chopped (discard seeds) 2
cups water 1 1/2
cups dried red lentils 1 13 - to 14 - ounce can unsweetened coconut milk 1 pound (about 2 medium - sized) zucchini, diced into 1 / 4 - inch pieces 1
cup loosely packed fresh
cilantro sprigs
2 chicken breasts 4 sweet dumpling, carnival or acorn squash 1 medium butternut squash 11 red bell peppers 2 lemons 2 limes 1
sprig rosemary 1 bunch basil 1 bunch fresh parsley 1 bunch
cilantro 1 large shallot, diced 3 heads romaine lettuce 4 - 5 scallions 1/2
cup blue cheese crumbles 1 small jar tahini 1
cup sun - dried tomatoes 4 Cuties clementines or mandarins 1 large pomegranate
In a large pot add 8
cups of water 1/2 medium onion, 1/2 teaspoon oregano, 1/2 head of garlic 1/2 bunch of
cilantro, 2 bay leaf, 1/2 teaspoon dry thyme, 2 carrots, 1
sprig of celery, 2 teaspoons sea salt.
4 to 6 scallions, thinly chopped include greens 1/3
cup chopped fresh
cilantro, leafy tops only To Garnish: 4
cups soy bean sprouts 10 to 12
sprigs mint 10 to 12
sprigs Thai basil (if is not in season you can use regular) 12 to 15 fresh culantro leaves 2 or 3 Thai, serrano or jalapeño chiles, thinly sliced 2 or 3 limes, cut into wedges «Rooster sauce» - Sriracha.
Grab any remaining
cilantro rice, cucumber salad,
cilantro sprigs, cider - honey syrup, and chile vinegar, then separate lettuce leaves into
cups and make sure to grab the Sriracha.
2
cups firmly packed fresh
cilantro sprigs 6 scallions, coarsely chopped 2 teaspoons finely chopped small hot green peppers, serrano or thai 2 teaspoons sugar 1 1/2 teaspoons ground cumin 1 1/2 teaspoons salt 1/4
cup fresh lime juice 1/4
cup olive oil
Puree the tomatillos, onion, garlic and jalapeno peppers in a blender or food processor fitted with a steel blade, adding 1/2
cup of the reserved broth and about 15
sprigs of
cilantro.
1 avocado (small), diced 1 tomato (medium), diced (I also added a tiny yellow tomato for color) 1/8 onion, chopped 1/4
cup cucumber, cored and sliced A few
sprigs cilantro, chopped 1 Tbsp lemon juice 2 tsp olive oil 1 tsp balsamic vinegar Salt Pepper
Soup 2 pounds fresh tomatillos, husks removed and washed, cut in half 1 medium onion (8 ounces), peeled and coarsely chopped 7 large garlic cloves, peeled, cut in half 2 small jalapeno peppers, split and seeded 1/2 teaspoon ground cumin 1 tablespoon kosher salt 1/4 teaspoon ground black pepper 5 1/2
cups chicken stock (or three 14oz cans low sodium chicken broth + 1/2
cup water) 15
sprigs fresh
cilantro, tough stems discarded
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
The Cassoulet: 2 teaspoons vegetable oil 1
sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one - pound assortment of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice 1
cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste
Cilantro leaves for garnish
3
cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3
cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4
cup plus two tablespoons red chile oil (see recipe here) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds
Cilantro sprigs for garnish
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4
cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2
cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1
sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as
cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
soy nut butter 3 - 4
sprigs cilantro 1
cup steamed edamame in pods Sea salt
Ingredients: 12
cups Chicken Stock 1 pound boneless beef shanks or stew meat, cut into 1 - inch pieces 2 pounds celeriac, peeled and cut into 1 - inch pieces 2 carrots, roughly chopped 2 celery stalks, roughly chopped 1 large yellow onion, roughly chopped 1
cup whole
cilantro leaves, plus 1 tablespoon finely chopped fresh
cilantro and a few
sprigs for serving 1
cup Basic Sofrito (see recipe below) 1 tablespoon kosher salt 1/4
cup heavy cream 1 tablespoon finely chopped fresh flat - leaf parsley 1 tablespoon finely chopped fresh thyme
2
cups Basmati rice, washed and soaked in water for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1
sprig fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart water Juice of 4 limes Salt to taste Chopped
cilantro, whole cashew nuts, and lime wedges for garnish
lime juice 3 ounces grilled chicken breast, cut into strips 2
sprigs fresh mint 2
sprigs fresh
cilantro 1
cup baby carrots or carrot sticks
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin, sliced crosswise into 1/4 - inch - wide slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and sliced 1/2 inch thick 1
cup halved cherry tomatoes 1/2 shallot, very finely chopped 3 garlic cloves, very finely minced 3/4
cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2
cup finely chopped fresh
cilantro, plus a few
sprigs for serving 1.
2 medium eggplants 2 tbsp top - quality red wine vinegar salt and black pepper 1
cup small dark lentils (such as Puy or Castelluccio), rinsed 3 small carrots, peeled 2 celery stalks 1 bay leaf 3 thyme
sprigs 1/2 white onion 3 tbsp olive oil, plus extra to finish 12 cherry tomatoes, halved 1/3 tsp brown sugar 1 tbsp each roughly chopped parsley,
cilantro and dill 2 tbsp crème fraîche (or natural yogurt, if you prefer)
Bowls 6
cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2
cups shredded carrots 6 tablespoons roasted, unsalted sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame seeds
Cilantro sprigs for garnish Dressing 1/4
cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2
cups low sodium vegetable broth 1 1/2
cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3
cups packed dark green leafy greens, like kale or spinach, roughly chopped 1
cup loosely packed fresh
cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
Place two meatballs on each
cup, then adds some do chua and a
sprig or two of fresh
cilantro.
ingredients: 1/4
cup olive oil 1 onion, peeled and diced 1 carrot, peeled and diced 1 teaspoon coriander seeds, crushed 1 teaspoon cumin seeds, crushed 1 teaspoon chile powder 1/4 teaspoon ground turmeric 1/4 teaspoon dried chile flakes 1 teaspoon salt 1/2 teaspoon fresh - ground black pepper 6
cilantro sprigs, coarsely chopped 1 large head of cauliflower, trimmed of green leaves and coarsely chopped (about 6
cups) 3
cups chicken or vegetable broth 3
cups water
2
cups of greens, packed (I recommend spinach, lettuce, or 1
cup of each) 2
cups frozen pineapple Juice from 1/2 orange 1/2
cup cilantro (about 10
sprigs, including stem) 1.5 — 2
cups coconut water
Fingerling Potato Salad with Green Chili -
Cilantro Salsa 4 lb fingerling potatoes or other small boiling potatoes 4 tablespoons cider vinegar 3 fresh jalapeño chiles, seeds and ribs removed from 2 of them 2 cups fresh cilantro sprigs, coarsely chopped 1 1/2 shallots, coarsely chopped 1 garlic clove, coarsely chopped 1/4 cup extra-virgin o
Cilantro Salsa 4 lb fingerling potatoes or other small boiling potatoes 4 tablespoons cider vinegar 3 fresh jalapeño chiles, seeds and ribs removed from 2 of them 2
cups fresh
cilantro sprigs, coarsely chopped 1 1/2 shallots, coarsely chopped 1 garlic clove, coarsely chopped 1/4 cup extra-virgin o
cilantro sprigs, coarsely chopped 1 1/2 shallots, coarsely chopped 1 garlic clove, coarsely chopped 1/4
cup extra-virgin olive oil