A woman gathers
dry seeds for the next season's harvest from the fields among the pagodas in Myanmar's northern ancient town of Bagan on February 26, 2012.
Not exact matches
All you need to do is mix porridge oats with some milk and yoghurt (I use coconut milk and coconut yoghurt normally), some
dried apple pieces, a sprinkling of chia
seeds, a handful of sunflower
seeds and some juicy raisins, then just stir it all together and leave it sit
for about a minute.
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
Batter Ingredients: 1 cup chickpea flour 1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric,
dry ground 1 tsp chili flakes 1 tsp cumin
seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste
for salt.
We find them perfect to make
for a pantry cleaning, as almost any kind of nuts,
seeds and
dried fruit can be added.
for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active
dry yeast 1 1/2 tablespoon ground chia or flax
seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more
for brushing the blossoms 1 small zucchini — finely shredded (optional)
Toast the cardamom, cumin and coriander
seeds in a
dry pan over medium heat
for a couple minutes, until fragrant.
I used canned great northerns and subbed dates in
for apricots,
dried blueberries
for raisins, and chopped walnuts
for the pumpkin
seeds.
Note: Optionally, you can
dry the leftover black sesame
seeds for future use.
Enzo arranges
for yet another treat: They are slicing a salsiccia
for us, an air -
dried pork sausage, spiced with fennel
seed and — of course — peperoncini.
For the best (rose paprika) only the choicest and most perfectly
dried fruit is used, which must first be carefully cleaned and cleared of the larger
seeds; and its preparation requires much knowledge and skill.
1 yellow wax hot pepper,
seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon
dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil
for frying (about 1 inch deep in a frying pan)
1/4 cup raw pumpkin
seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup
dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia
seeds 1 teaspoon vanilla extract pinch of salt 1.
8 fresh poblano chiles,
seeded, de-veined, roasted, and peeled 1 quart water 3 cups sugar 1 teaspoon vanilla extract 1 quart water 3 cups sugar 1 teaspoon vanilla extract 2 cups freshly grated coconut 6 medium
dried apricots, cut into thin strips
for garnish
I buy nuts already ground / chopped,
seeds can be crushed in a pestle and mortar, and with dates (or other
dried fruit) they can be chopped small, gently heated in a pan with a splash of water, and then they're soft enough
for a stick blender!
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
Heat oven to 180 degrees Celsius Line a baking sheet with baking paper Combine baking soda, fruit, nuts and
seeds, sea salt and almond flour in a bowl In a separate bowl beat egg and add liquid stevia Mix wet ingredients into
dry With hands form the mixture into a dough Shape dough into a rectangular shape about 2 cms thick Cut dough into slices Bake
for 15 mins
Once the pig's feet are just starting to fall apart, add the chili paste (pour it through a strainer to catch any big chunks or
seeds), oregano, and
dried cilantro, and simmer
for another 30 minutes.
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more
for apples and pan 1 vanilla bean, split lengthwise and
seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup
dried cranberries
This time around we got candied peels (can't start baking too soon
for Xmas) as well as organic
Dried Dragon fruit (super yummy) and hoorah
for organic Milk Thistle
seeds.
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t
dried thyme / 1/2 t celery
seeds / 1/4 t freshly ground black pepper / 5 T olive oil / 1 pound fresh cooked Dungeness crabmeat — check
for bits of shell and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each,
seeded and chopped green and red bell pepper / Unsalted butter
for panfrying / 4 — 8 lemon wedges.
Btw, I used
dried mint (fresh was all sold out), and substituted pumpkin
seeds for sunflower
seeds.
You can swap the peanut butter
for any nut or
seed butter, you can swap the nuts and
seeds for any combination of either / or you like, you could replace the honey with maple syrup or agave and use any
dried fruit your heart desires.
For a delicious hotslaw I will toast sesame
seeds in a
dry skillet and set aside.
Delicious, though I can't help fiddling a bit, hope you don't mind - to make it more plant - based, I used the maple syrup, a chia
seed egg replacer and a large Tbls of applesauce instead of oil - some raisins and
dried cranberries
for the choc.
Toast the sesame
seeds in a
dry skillet
for about 2 to 3 minutes until just golden, then remove from heat.
I was able to find some
dried Guajillo peppers and someone suggested warming them in a super hot skillet
for 30 - 45 seconds before removing the
seeds and grinding them.
I use these
dried, «spent» beans and
seeds to make a lovely vanilla sugar (I let the
dried beans sit in a nice organic sugar
for at least two months.)
Great
for dipping with olive oil, this dukkah recipe is a crumbly nut and spice blend typically associated with Egypt - hazelnuts, cariander
seeds, sesame
seeds, cumin
seeds, black peppercorns, fennel
seeds,
dried mint leaves, and salt.
Here is the ingredient list I found
for the brand I recommended:
Dried red chilli, Shallot, Garlic, Soybean oil, Sugar, Salt, Fresh turmeric, Lemongrass, Spices (coriander
seeds, cumin, cardamom, cinnamon, bay leaves, lesser galangal, cloves), Galangal, Curry powder (mustard, cumin, coriander, fenugreek, wheat flour, chilli, pepper, fennel, turmeric), Kaffir lime.
As
for the sesame
seeds themselves, you can toast them quickly in a
dry pan over low heat until lightly golden to bring out the flavor, or you can use them raw.
If you are using any herbs, spices,
dried fruit or other flavourings
for a sweet or savoury option, mix these in with the nuts and
seeds.
I made these yesterday, grinding the flax
seed and oats (to make the oat flour) in my coffee grinder and using
dried, ground coconut milk pulp
for the coconut flour.
I like sunflower
seeds and pistachios
for crunch, and some
dried cranberries
for chewy sweetness.
Alter the filling to taste by substituting your favorite
dried or fresh herbs
for the chives, garlic,
seeds, and herbs in the recipe.
For the buns, I incorporated rye and pumpernickel flours along with caraway
seeds and
dried minced onions.
[4] Auger filling machines can be used
for packaging
dry products including powders,
seeds, vitamins, and other small items.
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel
seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may leave skin on) 2 tablespoons
dried cranberries or cherries, chopped, optional - Olive oil, grape
seed oil or coconut oil,
for sautéing
Here is my recipe (Makes enough
for two soup sessions) 1 tsp cardamom
seeds 1 tsp fenugreek
seeds 2 tsp coriander
seeds 1 tsp cumin
seeds 1/2 tsp oregano
seeds or oregano powder 1/2 tsp
dried ginger powder 1/2 tsp turmeric powder 2
dried red chillies
Quinoa (1 cup), rinsed and soaked
for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin
seeds (1/4 cup), lightly toasted in a
dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
Scoop the
seeds and separate them from the flesh, then soak overnight,
dry on a board
for a few hours, and roast at 150C / 300F with a little oil and salt
for about forty minutes or until golden and crunchy.
1 cup
dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed,
seeded, and chopped 2 jalapeños, stemmed and chopped,
seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon
dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro,
for garnish
Boil or steam the broccoli
for 3 - 4 minutes, toast the sesame
seeds in a
dry pan and thinly slice a spring onion.
Soak the
seeds for a few hours (to remove bitterness and enzyme inhibitors), drain and rinse, put in 300F oven til
dry and just turning light brown.
This healthy recipe
for picky eaters can be customized to your preferences by swapping in your favorite flavorings, nuts,
seeds, and
dried fruits.
Chapter 1: Stocking Your Awesome Vegan Pantry — Here, we're going to introduce you to all the essential ingredients
for a productive vegan pantry: whole grains, nuts,
seeds, oils,
dried fruit, sweeteners and spices.
I love to add savory flavors to my breads (sun -
dried tomatoes, garlic, and olives are actually my favorite ones), but this time I wanted something really nourishing, so I decided to go
for a combination of rye, buckwheat, and wholemeal flours enriched with
seeds and nuts
for a crunchy texture.
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
Add asafoetida, chana dal, urad dal, sesame
seeds, whole
dry red chilies broken into pieces, mix well and let it cook
for few seconds till the dals turns golden in color.
Place the coriander and cumin
seeds in a
dry frying pan and heat
for 2 - 3 minutes, shaking the pan constantly.