recipe ingredients 3/4 cup sliced fresh mushrooms 3/4 cup halved and thinly sliced zucchini 1/2
cup sweet red pepper, chopped...
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping
cup sweet red peppers, diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Not exact matches
Take the list of ingredients for this recently posted three - day juice cleanse from the Dr. Oz show: four carrots, four apples (type not specified), two golden delicious apples, two 1 - inch pieces of ginger, three cucumbers, six celery stalks, 14 kale leaves, half a lemon, one lime, four plum tomatoes, two
red bell
peppers, one - fourth of a small
red onion, two
cups parsley, one large
sweet potato, two large
red beets, one orange, eight Swiss chard leaves, and six clementines.
10 ripe
sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell
pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3
cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small
red chili
pepper or more to taste — seeded, or 1/4 teaspoon
red pepper flakes dash of cayenne
pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
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
8 ounces cavatappi pasta 2 ears corn, shucked 1
red bell
pepper, deseeded and cut into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4
cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black
pepper 4 3 - ounce
sweet Italian chicken sausages 1
cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced fresh basil 1/4
cup shredded Italian cheese blend
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp
red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely packed spinach leaves 1 small or 1/2 medium
sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
2 tablespoons ghee or coconut oil, divided 1 medium to large
sweet potato, peeled and finely chopped (about 2
cups chopped) 1 small
red onion, finely chopped 1/2 bunch curly kale (
red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black
pepper to taste Pinch of cayenne
pepper (optional)
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
Filling: 2
red bell
peppers 11 tbsp olive oil, divided 1 small butternut squash, cut into 1» cubes Kosher salt Freshly ground
pepper 1 small
red - skinned
sweet potato, peeled, cut into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4
cup heavy cream
1) 2 cans of
sweet corn (or 1 can of
sweet corn and 1 can of creamy corn) 2) 2 onions, sliced thinly 3) 1 large
red bell
pepper 4) 1
cup of milk cream 5) 1
cup of cream cheese 6) 4 eggs, beaten 7) Salt,
pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons of sugar
1 pound of carrots, chopped 1 pound of
sweet potatoes, peeled and chopped into bite - sized pieces 1
cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4
cups stock, vegetable or chicken 3
cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne
pepper, to taste salt &
pepper, to taste
1 1/2
cups finely chopped veggies of your choice (I used
sweet onion,
red onion,
red bell
pepper, and zucchini)
• 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
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1
red bell
pepper, chopped 850 g (~ 7 1/2
cups 1 inch cubes) chopped pumpkin 1
cup white wine (or vegetable broth) 4
cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked
sweet paprika freshly ground
pepper and additional salt to taste
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium
sweet onion, thinly sliced in rings 1 medium
red bell
pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black
pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk of choice (rice, soy, hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
5 tablespoons coconut oil 1
red bell
pepper, chopped 1/2
sweet onion, chopped 4 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2
cups cubed pineapple 2 large eggs, slightly beaten 1 1/2 tablespoons low - sodium soy sauce 4 green onions, sliced 1/2
cup cashews, some chopped if desired
4
cups butter lettuce, chopped 1 avocado, chopped 2/3
cup sweet corn 1/2 pint grape tomatoes, quartered 1/4
red onion, diced 1/4 teaspoon salt 1/4 teaspoon
pepper 1 tablespoon olive olive 1/2 teaspoon
red wine vinegar 1 lime, juiced a few tortilla chips, crushed
2 tbsp ghee, coconut or olive oil 1 tsp cumin seeds 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/2 tsp ground cilantro 1 pinch ground cayenne 1 inch fresh ginger, minced 4 garlic cloves 1 large
red onion, diced 2 medium size
sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1
cup lentils, rinsed 2
cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt &
pepper, to taste
1 large grilled chicken breast, sliced 2
cups shredded romaine lettuce 2
cups shredded iceberg lettuce 1
cup shredded carrot 1 jalapeño chile, seeded and diced 1/3
cup sliced
red onion 1/2
cup chopped
sweet bell
pepper 1/2
cup chopped celery 1/2 Hass avocado, cubed 1 plum tomato, seeded and sliced 1/4
cup crumbled colby cheese Coarse kosher salt Freshly ground black
pepper 1/2
cup Caesar salad dressing (or your favorite dressing)
Ingredients Oil 8 skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1
red pepper, diced 1 green
pepper, diced 1 jalapeño
pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons
sweet paprika 1 teaspoon ground cumin 2
cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1
cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
6 - 7oz salmon filet, cut in half 6
cups salad greens 1/4
cup each diced asparagus,
sweet red bell
pepper,
sweet yellow bell
pepper, sliced scallions or chopped purple onion 2 oz sliced white cheddar 1/3
cup Greek Goddess dip / dressing (see below)-- Can use purchased pesto in place of dip, if desired.
Chicken & chickpea salad 400 g chicken filets + butter oil to fry 3 tbsp tahini 3 Tbsp olive oil Juice from 1 lemon Salt and fresh
pepper 1/2 tsk ground cumin 2
sweet red apples, grated 3/4
cup edamame beans or
sweet peas (2 dl) 50 g fresh spinach
Filling 2 tablespoons olive oil 2 tablespoons unsalted butter 1
cup red or yellow onions, finely diced 1 pound ground turkey meat (or leftover roasted turkey) 1 pound yams (
sweet potatoes), peeled and diced small 2 teaspoons ground cumin 1 teaspoon ground cinnamon To season — kosher or sea salt & ground black
pepper
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
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2
cup finely chopped shallot 1
cup thinly sliced
sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon
pepper 1/2 teaspoon fresh thyme leaves 1/2
cup dry white wine 1
cup fresh or frozen corn, thawed 1
cup shelled fresh or frozen edamame, thawed 1/2
cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3
cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
* 8
cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of
sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile
pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1
red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and
peppers * 12 oz.
1 1/2 pounds ground chuck 1/2
cup finely chopped
red onion 1/2
cup finely chopped
red or green
sweet bell
pepper 1/2
cup shredded Monterey Jack or Jalapeño Jack cheese 1/4
cup finely minced Jalapeño chiles 2 tablespoons Worcestershire sauce 1 teaspoon freshly ground black
pepper 1/2 teaspoon ground cumin Barbecue Burger Glaze (see below) Four Miami onion rolls, split
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and
pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2
cups corn kernels, I used half frozen
sweet corn and half frozen roasted corn (from Trader Joes) 1/2
red onion, minced 1/4
cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
1
cup of all purpose flour (I use King Arthur Flour) 2 tablespoons of smoked paprika 1/2 teaspoon of salt Ground
pepper 2 teaspoons of olive oil 2 - 3 lbs of chuck or stew meat cubed 1 large onion, diced 1 small can of tomato paste 1
cup red wine 2
cups of beef broth (I use low sodium) 4 medium potatoes, cubed (
sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black
pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (
sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of
red wine, something you would drink 1
cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar
Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small
sweet onion, chopped (1
cup) 1 medium green or
red bell
pepper, chopped (1
cup) 1 jalapeno chile
pepper, seeded and finely chopped 8 large radishes, halved and thinly sliced (1 1/4
cups) Kernels cut from 2 ears fresh
sweet corn (1 1/2
cups) Fresh thyme sprigs Fine sea salt Freshly ground black
pepper
6 - 7 medium russet potatoes, scrubbed and cut into a 3/4» dice 1/2 medium
red onion, chopped 1 medium yellow onion, chopped 1
cup finely chopped
sweet bell
peppers 5 cloves garlic, finely chopped 1 Serrano
pepper, finely chopped (remove seeds if you'd like to lower the heat) 3 Tablespoons olive oil 1 teaspoon dried thyme 1/2 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cinnamon 1 teaspoon cayenne
pepper 1 Tablespoon Sriracha 1 teaspoon salt 1 teaspoon black
pepper
Southwestern Corn and Potato Soup ---------------------- 1
cup finely chopped onions 2 garlic cloves, minced 1 serrano, seeded and minced 1/4 tsp salt 3
cups Vegetable broth 2 tsp ground cumin 1 medium
sweet potato, diced (~ 2
cups) 1/2
red bell
pepper, finely chopped 3
cups fresh or frozen corn kernels salt lime wedges cilantro, finely chopped
What's in it: 1 medium head cauliflower, broken or chopped into bite - size pieces 1/2
cup garbanzo bean flour (or any flour you have) 1/2
cup water 1 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon
red pepper flakes (optional) 1 teaspoon honey (optional, if you like a slightly
sweet wing) 1 tablespoon butter (or olive oil if you want it to be vegan) 2/3
cup hot sauce
1/2
cup brown rice (pre-cooked, use leftovers) 1/2
cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2
cup diced
sweet peppers (
red, orange, yellow) handful of green onions, chopped (1 - 2 sprigs) handful of cherry tomatoes, halved 1/4
cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocado
Greek Chicken Stifado recipe courtesy CDKitchen 1 tablespoon olive oil 1 chicken, cut into pieces 1 pinch salt and
pepper 1 onion, slivered 2
sweet red peppers, slivered 2 cloves garlic, slivered 1 can stewed tomatoes 1/2
cup Kalamata or other black olives 1/3
cup dried currants 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon mint
2 tablespoons ground cumin 2 teaspoons
sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1 large onion, diced 1 green bell
pepper, diced 1
red bell
pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire roasted chopped tomatoes 1 1/2
cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
2 pounds
red potatoes, scrubbed and diced 1/4
cup + 1 tablespoon cider vinegar, divided 1/3
cup nonfat Greek yogurt 2 tablespoons reduced fat Vegenaise 1 tablespoon extra virgin olive oil 1 tablespoon Dijon mustard 1/2 teaspoon sugar 3 hard boiled egg whites, chopped 1/2
cup finely chopped
sweet (Vidalia) onion 1/2
cup diced celery 3 - 4 tablespoons chopped spicy or
sweet pickles 2 teaspoons chopped celery leaves 1 tablespoon chopped fresh dill, or more to taste 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives, optional 1 1/2 teaspoons salt, divided Plenty of freshly ground black
pepper
packages seitan, drained and cut into bite - size chunks 1/2
cup flour (I used white whole wheat flour) 1/4 teaspoon black
pepper 3 large garlic cloves, minced 1
cup dry
red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4
cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon
sweet paprika 1/8 teaspoon ground cloves Freshly ground black
pepper to taste 1
cup frozen peas 1 tablespoon apple cider vinegar
1 large onion, chopped 1 medium
sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2
cups fresh or thawed frozen corn 1 jalapeno
pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne
pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and
red pepper in the margarine until almost tender.
2 large
red - skinned
sweet potatoes (about 2 pounds) 1 teaspoon sea salt 1/2 teaspoon ground nutmeg 1/4 teaspoon freshly ground black
pepper, plus extra for serving 2-1/2 to 3-1/2
cups all - purpose flour, plus extra for rolling 1/2
cup vegan margarine 1/2
cup fresh sage leaves
2 teaspoons extra-virgin olive oil 1 medium
red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1
red bell
pepper, diced 1 1/4
cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking powder 2 teaspoons cider vinegar 3
cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4
cup nutritional yeast 1/2 teaspoon
sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black
pepper to taste
1/2
cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons
sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well - crumbled bay leaf pinch of
red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice
Red Lentil Soup with Sweet Potatoes and Kale 1 tablespoon olive oil 1 medium white or yellow onion, chopped 2 cloves garlic, finely chopped 5 cups water 1 cup red lentils, rinsed and drained 2 teaspoons sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces fresh sweet potatoes, peeled and cubed (2 cups) 4 cups chopped fresh kale leaves (stems removed) Freshly ground black pep
Red Lentil Soup with
Sweet Potatoes and Kale 1 tablespoon olive oil 1 medium white or yellow onion, chopped 2 cloves garlic, finely chopped 5
cups water 1
cup red lentils, rinsed and drained 2 teaspoons sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces fresh sweet potatoes, peeled and cubed (2 cups) 4 cups chopped fresh kale leaves (stems removed) Freshly ground black pep
red lentils, rinsed and drained 2 teaspoons sea salt 1 1/2 teaspoons ground coriander 1 1/2 teaspoons bittersweet paprika 3/4 teaspoon ground cumin 12 ounces fresh
sweet potatoes, peeled and cubed (2
cups) 4
cups chopped fresh kale leaves (stems removed) Freshly ground black
pepper
Ingredients 2 acorn squash 2 Tbsp butter, melted dry parsley, dry oregano,
pepper, and salt for sprinkling 1/2 lb
sweet Italian chicken sausage 1
cup quinoa, rinsed 1/3
cup fresh parsley, chopped 1/2 tsp dry oregano 2
cups low sodium chicken broth 1/3 -1 / 2
cup feta cheese, crumbled 1/3
cup chopped pecans, toasted 2 tsp
red wine vinegar pinch
red pepper flakes Directions Preheat an oven to 425 degrees.
1 large butternut squash, peeled, seeded and cut into 3 / 4 - inch dice 2 large
sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large
red bell
pepper, seeded and cut into 1 - inch long slices 2 serrano
peppers, seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1
cup uncooked quinoa 1 1/2
cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
Ingredients 1 1/4 lbs fresh peeled jumbo shrimp 1
cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 2
red sweet peppers 2 green
sweet peppers 2 medium onions 1 lemon PreparationPut shrimp in a ziploc bag and cover well with 3/4
cup of Caribbean Marinade.
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)
For the stew: * 1 tablespoon organic coconut oil or olive oil * 1 large
sweet potato, peeled and diced * 1 zucchini, chopped * 1 green
pepper, chopped * 1
red pepper, chopped * 1/2
cup water (or fish stock) * 3/4
cup organic whole coconut milk * 1/2
cup chopped green onion (bottom parts only)- for garnish * 1/2
cup cilantro, chopped - for garnish