Sprinkle mixture with
a few pinches of paprika.
Not exact matches
Add a
pinch of paprika, salt and pepper and pan-fry dry without adding any more oil for a
few more minutes until tofu is crispy and somewhat dry.
Spread the mash evenly on the toast then top with a
few huge spoonfuls
of the corn, a
few sprinkles
of the queso fresco, a sprinkling
of cilantro and a tiny
pinch more
of smoked
paprika.
Love mixing in more lemon juice when serving, top with drizzled olive oil, generous amount
of smoked
paprika, a
few dashes
of cayenne and a
pinch or two
of sumac.
Add a
few pinches of salt and pepper, plus 1/4 teaspoon
paprika, and toss to coat.
BBQ Baked Tempeh 1 8oz block
of tofu, cut into triangles (or whatever shape your heart desires) 2 tbsp tomato paste 1 tbsp
of molasses (or maple syrup) 3 tbsp coconut aminos a
few dashes
of liquid smoke the juice
of half
of a lime 1/2 tsp
of garlic powder 1/2 tsp
of paprika 1/4 tsp
of dried coriander a
pinch of cayenne & chili powder salt & pepper to taste
2 cups
of cooked brown rice (or quinoa) 1 tablespoon
of olive oil 1 small Vidalia onion, diced or 1/2
of a larger onion 3 cloves garlic, minced 1 bell pepper, any color, diced 1 jalapeno, diced (seeded or not depending on your preference) 2 cans
of dark red kidney beans, drained and rinsed 1 - 15 oz can
of diced tomatoes or 2 medium fresh tomatoes, diced 2 tsp garlic powder 1 tsp smoked
paprika 1 tsp oregano 1 tsp liquid smoke 1/2 -1 tsp
of red pepper flakes 1/2 -1 tsp cayenne pepper Fresh cracked pepper A
few pinches of salt (around 1/2 tsp)
smoked
paprika few dashes hot sauce or
pinch of cayenne pepper, optional
In one shallow platter or pan, combine 1 cup
of flour,
paprika, a
few pinches of salt and a
few grinds
of fresh black pepper.