Sprinkle with a little salt, a few twists of course ground black pepper and a dusting of
fine paprika powder.
Not exact matches
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon
fine grain sea salt 1 teaspoon sweet
paprika 1 teaspoon garlic
powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
In a small dish, combine the reserved broth with the smoked
paprika, garlic
powder, chili
powder, ground cumin, chipotle chili
powder,
fine sea salt, freshly ground black pepper and onion
powder.
In a food processor combine panko, cornmeal,
paprika, pepper and garlic
powder; cover and process about 20 seconds or until evenly
fine crumb forms.
We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right, and for the natural flavor and color we'll use cayenne pepper, cumin,
paprika and garlic
powder, then filter the particles out with a
fine wire mesh strainer after they've contributed just what the sauce needs.
Refined coconut oil, for the baking sheet 3/4 cups whole wheat panko (Japanese bread crumbs) or whole wheat bread crumbs 1/3 cup vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon
fine sea salt 3/4 teaspoon
paprika 1/4 teaspoon cayenne
powder 1 cup soy milk 3/4 cup brown rice flour 1-1/2 pounds seitan (in larger blocks as opposed to thin slices), broken into large hunks
In a large bowl, stir with a whisk: 2 cups all - purpose flour optional: 2 teaspoons baking
powder (for very slightly puffier cheese puffs, although I tried with and without and could not see the difference) 1/8 teaspoon
paprika,
fine quality 1/8 teaspoon dried mustard
powder,
fine ground 1/8 teaspoon white pepper 1/2 teaspoon salt optional: 1/2 teaspoon fresh super-
fine lemon zest if using a micro zester, otherwise, super-
fine chopping is required — or it will taste too lemony
1/2 cup olive oil 4 medium onions, chopped medium -
fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian
paprika or New Mexico chile
powder 1 teaspoon hot Hungarian
paprika, New Mexico chile
powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
1 tablespoon (15 mL) chili
powder 1 1/2 teaspoons (7 mL) ground cumin 1 teaspoon (5 mL) smoked sweet
paprika, or 1/2 teaspoon (2 mL) regular
paprika 1/4 teaspoon (1 mL) cayenne pepper, plus more as needed 1 1/4 teaspoons (6 mL)
fine - grain sea salt 1/4 teaspoon (1 mL) ground coriander (optional)
Fish 4 whitefish fillets (3 to 4 ounces each) 3/4 teaspoon chili
powder 1/2 teaspoon
fine sea salt (I like to used smoked sea salt) 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon garlic
powder 1/4 teaspoon smoked
paprika
In a food processor combine panko, cornmeal,
paprika, pepper and garlic
powder; cover and process about 20 seconds or until evenly
fine crumb forms.