1/2 cup So Delicious original culinary coconut milk 2 large eggs 4 tablespoons coconut oil 2 teaspoons red curry paste 1 cup self - rising flour 1/2 + 1/8 teaspoon salt, divided 3/4 cup frozen corn, thawed and well drained 1/4
cup diced green onion 1 cup So Delicious unsweetened cultured coconut milk 1/4 cup cilantro 1/2 tablespoon freshly minced garlic
Topping: 2 cup fiesta blend cheese (can be cheddar - jack or any type of Mexican - style blend of shredded cheese) 1 cup crumbled bacon 1
cup diced green onion 2 whole jalapenos, diced
6 large Fresh ripe California Avocados, seeded, peeled and quartered coarse salt, to taste black pepper, to taste 1/2 cup diced (and somewhat seeded) jalapeño 1/3
cup diced green onion 1/4 cup chopped cilantro leaves and stems 1/2 cup seeded and chopped tomato 1/4 teaspoon lime zest (optional) juice of one lime
9 cups of baby spinach, washed 6 mandarins, peeled and segmented 1/2
cup diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried ginger 1 cup chow mein noodles
3/4 cup uncooked quinoa 1 - 2 cups shredded red cabbage 1 cup shredded kale 1 red bell pepper, diced 1/2 red onion, diced 1 cup shredded carrots 1/2 cup chopped cilantro 1/4
cup diced green onions 1/2 cup cashew halves or peanuts Fresh lime, for a bit of tang
Not exact matches
2 pounds lean pork,
diced 1/4
cup butter 1
cup chopped cabbage 2
onions, chopped 1
green (or slightly ripe) mango, sliced 1
cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1
cup cooked navy beans
4 tomatoes, roasted and peeled and chopped 1
cup chopped
onion 1/2
cup chicken broth 1/2
cup water 3 chipotle chiles in adobo sauce,
diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8
green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2
cups cooked, shredded crab 1/2
cup minced
onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2
cup flour 3 stiffly beaten egg whites 1 1/2
cups corn oil
for the filling 1 tablespoon olive oil 1 - 2 shallots or 1 small yellow
onion —
diced 1 - inch piece fresh ginger root — peeled and minced 1 - 2 garlic clove — minced about 10 asparagus spears —
diced 2 handfuls snow peas 1
cup green peas — fresh or frozen and thawed sea salt to taste 1/2 lemon — juice handful of fresh basil — torn, optional
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and
diced 2 small
green chiles, such as serrano, seeds and stems removed, chopped 2
onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1
cup beer (or substitute water) 1/4
cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8
cup chopped cilantro
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow
onion, small
dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large
dice 3/4 pound red potatoes, large
dice 2
cups low - sodium chicken or vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can
diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined
green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
2 15 - ounce cans black beans, rinsed, drained 1
cup 1 / 3 - inch
diced peeled jicama 1
cup 1 / 3 - inch
diced tomato 1/3
cup thinly sliced
green onions 1/3
cup chopped fresh cilantro
Filling: 4
cups diced cooked turkey 3
cups turkey gravy (thin with broth or water if needed) 1
cup additional
diced cooked vegetables (such as carrots,
onions, fennel,
green beans, peas or celery)
for the flatbread toppings: 4 Roma tomatoes, sliced into coins 1/2
green pepper, sliced 2
green onions, sliced 1/2
cup black beans, drained and rinsed 1 jalapeno pepper,
diced 2 Tbs.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1
cup diced sweet
onion 4 medium garlic cloves, minced 3
diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1
cup canned crushed tomatoes 2 small red & / or
green bell pepper, chopped 1 (14 - ounce) can or 2
cups black beans, drained & rinsed
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light
green parts, sliced and thoroughly rinsed 1 celery stalk,
diced 1 small
onion,
diced 3 1/2
cups diced, peeled pumpkin 1 bay leaf 2 sprigs of fresh thyme 2 fresh sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
vegetable oil 1 large white
onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium
green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1
cup beef broth 1 can
diced tomatoes with juice 1/2 tsp.
3 pounds small new potatoes,
diced 2/3
cup olive oil 1/2
cup fresh lemon juice 1 teaspoon Dijon mustard 1 teaspoon kosher or sea salt 3/4 teaspoon pepper 1/4
cup green onions, thinly sliced 4 ounces crumbled feta cheese 1/4
cup chopped fresh parsley
11/2
cups quinoa (rinsed, toasted and cooked like rice with 3
cups of water) 1/2
cup chopped cilantro 1/2
cup chopped flat leaf parsley 2
green onions thinly sliced 1/4
cup chopped fresh mint 1/3
cup of slivered almonds 1/3
cup of roasted pumpkin seeds 2 ripes apricots
diced 1/3
cup raisins or cranberries 1/2 tsp salt
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large
onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium vegetable broth 2 (10 - ounce) cans
diced tomatoes with
green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped
green onions, shredded cheddar cheese, sour cream
4 tablespoons butter 1
cup diced carrots 1
cup diced red
onion 1/2 lb frozen peas, thawed 8 ounces
diced ham 4
cups cooked long grain rice 4 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon freshly grated ginger 2 large eggs 4
green onions, chopped
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1 tablespoon olive oil 1 small
onion,
diced 1 leek, white and light
green parts, sliced medium 2 large celery stocks,
diced small 1 teaspoon kosher salt or more to taste, used in increments Fresh finely ground black pepper to taste 2 large sprigs of tarragon, tear the leaves off 4
cups low sodium chicken broth, used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4
cup water Croutons or parmesan cheese for serving
4 tablespoons butter 1
cup diced carrots 1
cup diced red
onion 4
cups cooked long grain rice 1 1/2 teaspoons matcha 2 large eggs 1/2
cup baby tomatoes, chopped 4
green onions, chopped
2 cans black - eyed peas, drained and rinsed 1 large tomato,
diced 1/2 large red
onion,
diced 1 small or 1/2 large red, yellow, or orange bell pepper,
diced 1 jalapeno,
diced 4
green onions, sliced 1/3
cup cilantro, chopped 1/4
cup rice wine vinegar (unseasoned) 2 Tbsp.
I saute a
diced onion & a
cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one
cup diced ham, & the
greens and cook it slow in the oven and eat it over rice, for two days.
4
cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2 finely
diced red
onion Equal amount
diced red bell pepper 1 finely
diced jalapeno 1 4 oz can chopped
green chilies 1
cup frozen corn 2 to 3 cloves garlic, chopped 1
cup cream 1 generous
cup grated Pepper Jack cheese 2 tablespoons butter Salt Pepper
1 baked ham bone with some meat attached 4
cups vegetable stock 4
cups water 1
onion or 1 leeks,
diced 1 large carrot,
diced 3 stalks celery with leaves,
diced 2
cups cooked cauliflower 2
cups cooked
green beans Salt and pepper, to taste
1 c celery,
diced 1 c carrots,
diced 1 large yellow
onion,
diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted
green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet
onion,
diced 2 garlic cloves, minced 1 (4 ounce) can
diced green chiles, drained 2 1/2
cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2
cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and pepper to taste garnishes: 1/2
cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch cilantro leaves, roughly chopped hot sauce
For the mint + pistachio chutney: 1/4
cup of pistachios, shelled 1/2 teaspoon of coriander seeds 1 1/2
cups of mint (loosely packed) 1 clove of garlic 1/4
cup of
onions,
diced 1/2 teaspoon of lemon zest 1 small, mild
green chili (seeds removed) 1/2 teaspoon of salt 2 - 3 tablespoons of grapeseed oil (or any neutral oil)
for casserole: 1 tbsp olive oil 1 medium
onion, chopped 2 garlic cloves, minced 1/2 tsp
onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3
cup nutritional yeast flakes 1 medium baking potato, peeled,
diced finely 3/4
cup cooked white (navy) beans 3/4
cup raw cashews 1
cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1
cup fresh or frozen
green peas
2 Tablespoons olive oil 3 cloves of garlic, minced 1 medium
onion, thinly sliced 2
green bell peppers, medium
diced pinch of red pepper flakes 3 seitan cutlets, thinly sliced (or 2 packages of store bought seitan, sliced) 1/2 of a 15 oz can of
diced tomatoes w. juice 1
cup water 1 beefless bouillon cube 1/4
cup agave syrup 1/2
cup tamari (or soy sauce) 1 Tablespoon arrowroot powder (or cornstarch) 1 bunch of scallions, thinly sliced, approx. 3/4
cup
For the Tomato Parsley Salad: 2
cups diced tomatoes 1/3
cup finely chopped parsley 1
cup finely sliced
green onion 2 tablespoons red wine vinegar Several dashes fresh black pepper Dash salt
1 tablespoon olive oil 1 small yellow
onion, small
dice 1/2 teaspoon chili flakes 1/4
cup tomato paste 1/2
cup French lentils, soaked for at least 8 hours and drained 2
cups marinara sauce 6
cups vegetable stock 1 heaped
cup small -
diced vegetable of choice (see headnote) 4
cups chopped
greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red
onion,
diced 2 small red bell peppers, cored, seeded and
diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and
diced into medium - small cubes 1 (28 ounce) can
diced tomatoes, drained of juice 1
cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4
green onions, chopped, divided use 1
cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
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
2
cups water 1
cup grey -
green or brown lentils 2 Tbs ground flaxseeds + 4 Tbs water 1 medium yellow
onion,
diced 1 teaspoon olive oil 1
cup instant or regular rolled oats 1
cup tomato sauce 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4
cup BBQ sauce 2 Tbs ketchup
12.5 ounce canned chicken, drained 4
green onions,
diced 1/4
cup diced orange pepper 1/3
cup salted cashew pieces 1/4
cup diced water chestnut 1/2
cup mayonnaise 1 tablespoon soy sauce 1/2 tablespoon rice vinegar 1 teaspoon ground ginger 4 large, ripe avocados Crispy rice noodles (optional) Additional cashews (optional)
1 large
onion,
diced 2 - 4 cloves garlic,
diced 2 tablespoons chipotle in adobo sauce, blended 1
green bell pepper,
diced 1 - 3 jalapenos,
diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4
cups of chicken stock 1 15 - oz canned tomatoes,
diced 1
cup corn 1/2
cup cilantro, chopped 1 - 2 limes, juiced
2 tbsp olive oil 1 medium yellow
onion,
diced 1 red pepper,
diced (without seeds) 1 small zucchini,
diced 3 cloves garlic, minced 1 14 oz can
diced tomatoes with
green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1
cup dry
green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin
Ingredients 1 lb ground lamb 2 tablespoons fresh Thyme Olive oil for drizzling 4
cups beet
greens (including the stems) 4 large cloves garlic minced 1 medium
onion diced finely 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon clove 1/4 tsp salt
1 tbsp olive oil 1 med
onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper,
diced 1/2
green bell pepper,
diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut milk 1
cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2
cups mixed lettuce
greens 1/4
cup Buttermilk Ranch Dressing, more as needed 1/2
cup chopped rotisserie chicken 1 boiled egg, sliced 1/2 avocado,
diced 2 tablespoons
diced sweet
onion 1/2
cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
Sofrito 4 + tablespoons Spanish extra virgin olive oil 1
cup onions,
diced small 1 large red bell pepper, cored, seeded & cut into thin strips 1 large
green bell pepper, cored, seeded & cut into thin strips 2 tablespoons garlic, minced 1 15 oz.
4 - 5 orange bell peppers 1
cup dry quinoa + 2
cups water 1 15oz can unsweetened corn kernels 1 15oz can low sodium black beans 1 4oz can
diced green chiles 1/2
cup diced tomatoes 1/2 yellow
onion 1/2
cup shredded pepper jack cheese 1 Tbsp Southwest / Fajita seasoning (I used Mccormick Salt - Free Southwest)
Ingredients 1
cup brown lentils 1 large yellow
onion,
diced small 2 carrots, peeled and
diced 4 cloves garlic, miced 2 tablespoons fresh ginger, grated 1/4
cup peanut oil (vegetable oil will do) 10 plum tomatoes, chopped 1/2
cup tomato paste 1
cup vegetable stock or 1
cup water + 2 veg boullion cubes 1
cup frozen
green peas
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
8
cups of spring
greens 1 mango, seeded, peeled and chopped 1/2 sweet
onion,
diced 2 tablespoons freshly chopped cilantro 1/3
cup cashews
For the patties: 2 lbs ground chicken breast 1 sweet
onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper
diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the
green chile queso: 16 ounces white American cheese, cubed 1 small can
green chiles, chopped 1/4
cup pickled jalapeno juice from jar 1/4
cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp
onion powder Preheat grill to medium heat.
1
cup minced parsley (1 bunch or 2 bunches if the bunches of parsley are small) 2 large
diced tomatoes (seeds and skin are fine) 4 chopped
green onions, including tops 1/4
cup fresh, chopped spearmint leaves 1/3
cup fresh squeezed, lemon juice 1/4
cup olive oil Salt & freshly ground pepper to taste
Ingredients: — 4
cups corn kernels (I used frozen)-- 1 medium sized red bell pepper,
diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild
green chilies — 1/3
cup chopped red
onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black pepper