Creative Halloween decorating with pumpkins, fall leaves, apples, hay and
dried corn stalks look bright and natural, offering simple Halloween home and yard decorations, inspired by fall colors and harvesting.
Not exact matches
10 small
dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon salt 3 2 - inch
stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon
corn or peanut oil 1 tablespoon lime zest 1/4 cup water
3 tablespoons butter 1 chopped onion 3 diced peeled carrots 5 diced celery
stalks 2 large garlic cloves, minced 1/4 teaspoon
dried thyme 1/2 teaspoon saffron threads 1 small package frozen
corn kernels 4 - 5 medium waxy potatoes (such as red or yukon) 2 cups cooked shredded chicken (like from leftover BBQ chicken) 10 ish cups chicken stock
The filling: 1 onion, finely chopped 1 celery
stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans,
corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon
dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
4 slices bacon (this is optional but the smokiness is wicked good) veg oil / olive oil 1 medium Spanish onion, diced 2
stalks celery, diced 2 small sweet potatoes, diced 1 ″ thick 2 sprigs fresh thyme 3/4 tsp smoked or regular paprika 1/2 tsp chili powder 1/2 tsp cumin 1/2 tsp
dried oregano 1/2 tsp sea salt 1 1/2 cups
corn kernels (frozen or fresh) 3 tbsp all purpose flour 2 cups stock 3 cups 2 % milk
Vegetarian Chili about 2 cups of
dry beans of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2
stalks of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears of
corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing
2
stalks celery, chopped 1/2 onion, chopped 2 cloves garlic, minced or pressed 10 ounces firm tofu, drained 1/4 cup walnuts, finely ground 1 1/2 cups cooked brown lentils 1 1/4 cups quick - cooking gluten - free oats 3 tablespoons Bragg's Liquid Aminos 2 tablespoons organic ketchup (avoid Heinz or other big name brands because of high fructose
corn syrup and GMOs) 1 tablespoon Dijon mustard 2 teaspoons
dried parsley 1/2 teaspoon each thyme, sage, and rosemary Organic Ketchup, to taste
The filling: 1 onion, finely chopped 1 celery
stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans,
corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon
dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
With soils desiccated by drought, the baking temperatures
dried up
corn silks and withered
stalks.