1 1/2 cups finely diced russet potatoes (about 1 medium potato) 1/4 cup
finely diced red bell pepper 1/2 small yellow onion, diced 2 tablespoons raw cashews 2 tablespoons tahini 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast 2 tablespoons arrowroot powder 1 teaspoon sea salt, or to taste
1 1/2 cups finely diced russet potatoes (about 1 medium potato) 1/4 cup
finely diced red bell pepper 1/2 small yellow onion, diced 2 tablespoons raw cashews 2 tablespoons tahini 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast 2 tablespoons arrowroot powder 1 teaspoon sea salt, or to taste
coconut oil 1 small onion, finely diced (1 cup) 1/2 cup
finely diced red bell pepper 1 8 - oz.
Also, why not tossed in
finely diced red bell pepper for a little color.
4 cups cauliflower florets (about 1/2 head) 1/2 cup
finely diced red bell pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1 teaspoon baking powder 1/4 teaspoon salt
Not exact matches
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small
red onion,
diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado,
diced * 1 large
bell pepper (I used a
red one),
diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and
finely ground black
pepper
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion,
finely diced 1
red bell pepper, core and seeds removed,
finely diced 1 yellow
bell pepper, core and seeds removed,
finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut,
Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cr
Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup
finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium
red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cr
red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans
diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black
pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
4 cups cooked macaroni or cavatappi 1 tablespoon olive oil 1/4 to 1/2
finely diced red onion Equal amount
diced red bell pepper 1
finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup cream 1 generous cup grated
Pepper Jack cheese 2 tablespoons butter Salt
Pepper
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium
red bell pepper, chopped 1 medium jalapeno
pepper, seeded and
finely chopped 2 cloves garlic,
finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne
pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
Nectarine Avocado Salsa Ingredients: • 2 cups
finely diced nectarines (2 to 3) • 1/2 cup chopped
red bell pepper • 1/4 cup minced
red onion • 2 tablespoons minced fresh cilantro • 1 1/2 tablespoons fresh lime juice • 1 tablespoon minced seeded jalapeño
pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado,
diced
What's in it: 2 Tablespoons olive oil 5 cloves of garlic,
finely chopped 3 or 4 large shallots,
finely chopped (about 1 cup) 2 large carrots,
finely chopped (about 1 cup) 1 stalk of celery,
finely chopped (about 1/2 cup) 1
red bell pepper, seeded and
finely chopped 10 ounces cremini mushrooms,
finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2 teaspoon
red pepper flakes (optional) 1/2 cup
red wine 2 Tablespoons tomato paste 2, 14 oz cans
diced tomatoes (low sodium or no salt added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and
Pepper to taste
Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized
red bell pepper,
diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped
red onion — 1 tsp fresh jalapeno,
finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro,
finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black
pepper
sugar 2 cups white wine vinegar 1 teaspoon cardamom 1 teaspoon dried ginger 1 teaspoon salt 1 teaspoon white
pepper 1
red bell pepper,
finely diced 8 ounces golden raisins 1/2
red onion,
finely diced
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup
finely chopped onion 8 — 10 medium mushrooms,
finely chopped 1/2 cup
finely chopped green
bell pepper 1/2 cup
finely chopped
red bell pepper 1/2 cup
finely chopped carrots 1 jalapeño
pepper or other hot
pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black
pepper 1 28 - ounce can
diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can
red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne
pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
1/2 cup of wheat berries (cook according to package directions — I used Bob's
Red Mill) Olive oil 2 small or 1 medium zucchini, diced 1 small yellow onion, finely diced 1 - 14 oz can of dark red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pep
Red Mill) Olive oil 2 small or 1 medium zucchini,
diced 1 small yellow onion,
finely diced 1 - 14 oz can of dark
red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and pep
red kidney beans, drained and rinsed well 4 large kale leaves, stem removed, washed and chopped 4 large
bell peppers, halved lengthwise, seeded and membrane removed Protein of choice — I used about 1 lb of turkey sausage, casing removed 1 teaspoon of fennel seeds (I like the pairing with the sausage) Salt and
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
2 tbsp vegetable oil 1/3 cup thinly sliced yellow or
red onion 1/2 cup
bell pepper cut into strips, * (
red, yellow, green or all 3) 1 clove of garlic, crushed or
finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite
diced tomatoes, drained (or 1 small tomato,
diced) 1/2 tsp paprika 1/4 tsp cayenne
pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black
pepper to taste 2 cups cooked jasmine or basmati rice
Ingredients 4 cups cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2
finely diced red onion Equal amount
diced red bell pepper 1
finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar) 2 Tbsp butter Salt
Pepper Directions Boil pasta until al dente.
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
of boneless chicken,
diced 1 1/2 tsp of fresh ground or
finely shredded ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2
red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2
bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili
pepper flakes to taste Salt and
pepper to taste 1 head of lettuce (for wrapping)
3
red bell peppers cut in half 2 tablespoons oil (butter / ghee / lard) 1 medium onion, finely diced 4 cloves of garlic, minced 1 lb of grass fed beef (or bison) 1 medium tomato, diced 2 tablespoons tomato paste 1 teaspoon sea salt 1 teaspoon paprika 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon marjoram 1/4 teaspoon thyme Red pepper flakes (to taste) Grated che
red bell peppers cut in half 2 tablespoons oil (butter / ghee / lard) 1 medium onion,
finely diced 4 cloves of garlic, minced 1 lb of grass fed beef (or bison) 1 medium tomato,
diced 2 tablespoons tomato paste 1 teaspoon sea salt 1 teaspoon paprika 1/4 teaspoon basil 1/4 teaspoon oregano 1/4 teaspoon marjoram 1/4 teaspoon thyme
Red pepper flakes (to taste) Grated che
Red pepper flakes (to taste) Grated cheese
extra-virgin olive oil 1 yellow onion,
finely diced 3 garlic cloves, minced 1 bay leaf 2
red bell peppers, cored, seeded, and
finely diced 1/2 of a green
bell pepper, optional — adds a little more color and another depth of flavor 2 tomatoes, halved, seeded, and
finely diced A handful of chopped fresh flat - leaf parsley 1 (12 - ounce) bottle of chili sauce 1 tablespoon Worcestershire sauce Sea salt and freshly ground black
pepper, to taste
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions,
finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and
diced plum tomatoes 1/2 cup
finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup
finely diced green or
red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
ground turkey, chicken, or pork (I did a combination of ground chicken and pork) 1/2 medium onion,
diced 1/2
red bell pepper,
diced 1/4 cup frozen peas 1/4 cup carrot, very
finely diced 1/2 green apple,
finely diced 2 green onions, thinly sliced
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
Olive oil 2 cups of cooked quinoa (according to the package details) 1/4 of a yellow onion,
finely diced 1 large shallot,
finely chopped 1/2 of a
red bell pepper,
diced 2 - 4 garlic cloves, minced 1 16 oz can of black beans (low sodium) drained and rinsed well 1 teaspoon of cumin 1 teaspoon chipotle chili powder 1 cup bread crumbs (seasoned)
Crab Cakes 2 tablespoons canola oil 1 shallot,
finely minced 1/2 cup small
diced red bell pepper 2 tablespoons jalapeno, seeded and
finely diced
1 large onion,
diced 2
red bell peppers,
finely diced olive oil 1 teaspoon hot paprika pinch cayenne 1 garlic clove, minced 1 28 ounce can
diced tomatoes with juice 1 tbsp basil, julienned
olive oil 1 medium yellow onion,
finely diced 1/2
red bell pepper,
finely diced 1/2 green
bell pepper,
finely diced 3 cloves garlic, minced 1 1/2 lbs.
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium
dice) 1
red bell pepper (top removed, seeded, medium
dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (
finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black
pepper (to taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
One 28 - ounce can (796 - ml)
diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup
red onion,
finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black
pepper to taste 2 teaspoon chipotle hot sauce (see note) 1 teaspoon chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green
bell pepper,
diced 1⁄3 cup celery,
diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small
dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black
pepper (to taste) SPICY QUESO DIP: 1 small white onion (very
finely diced) 1/2
red bell pepper (top removed, seeded,
finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces
pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (
diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black
pepper (to taste)
Begin by cutting all the vegetables first,
finely mince 2 cloves of garlic,
finely dice 1/2 of an onion,
finely dice 1/2 of a
red bell pepper,
finely dice 1/2 of a green
bell pepper and cut 1 large yukon gold potato into small cubes
Cauliflower «Fried Rice»: (Serves 4) Ingredients: 1/2 Spanish onion,
finely diced 2 garlic cloves, minced 3/4 cup thinly sliced cremini mushrooms (about 5 whole mushrooms) 1 small
red bell pepper,
diced 1 small zucchini
diced 1/2 cup grated carrot 1/2 cup sugar snap peas, chopped 1/2 head cauliflower, florets removed 5 tablespoons soy sauce 1 1/2 teaspoons rice vinegar 2 teaspoons fresh ginger, minced 1/2 -1 1/2 tablespoons Sriracha (It totally depends on how much heat you can handle.)
6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans
diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small
red onion,
finely chopped 1
bell pepper (
red or green),
finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions,
finely sliced 1/4 cup
red wine vinegar Juice of 1 lemon 1/2 teaspoon
pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon
red pepper flakes (optional)
ingredients FOR THE GLAZE: 1 cup ketchup 1/3 cup light brown sugar 1 tablespoon Dijon mustard 3 tablespoon Worcestershire sauce 1 tablespoon sherry vinegar 1/2 teaspoon freshly ground black
pepper FOR THE MEATLOAF: 3 heads garlic 3 teaspoons olive oil 2 cups white or sourdough bread (
finely diced) 1 cup milk 1 pound ground chuck 1 pound ground pork 1 pound veal 1 cup onion (peeled, grated) 1 cup
red bell pepper (stemmed, grated) 1 heaping tablespoon thyme leaves (
finely chopped) 1 heaping tablespoon oregano leaves (
finely chopped) 1 teaspoon
red pepper flake 1/2 cup parsley leaves (
finely chopped) 2 eggs (beaten) 1/2 cup panko bread crumbs 5 tablespoons Worcestershire sauce 3 tablespoons ketchup Kosher salt and freshly ground black
pepper (to taste) TO SERVE: 1 recipe mashed potatoes (http://abc.go.com/shows/the-chew/recipes/perfect-mashed-potatoes-michael-symon)
1 dozen large eggs 1/4 cup half - and - half salt and
pepper to taste 2 tablespoons olive oil, divided 2 La Tortilla Factory Gluten Free, Wheat Free Wraps Ivory Teff, cut into 1 - inch squares 1 medium onion,
diced 1 green
bell pepper,
diced 1
red bell pepper,
diced 1 jalapeno, seeded and
finely diced 4 tomatoes,
diced 1 cup grated Cotija, Cheddar or Monterey Jack cheese 1/3 cup coarsely chopped cilantro Garnish idea: warm black beans
Author: Margarita @ Tasty Mediterraneo Serves: 4 people Ingredients: 2 Tablespoons extra virgin olive oil 2 Carrots, peeled and
diced 1 Onion, peeled and
finely chopped 1
Red bell pepper, cored and
diced 1 Medium potato, peeled and
diced 1... Continue Reading →
1 dried Anaheim chile, stemmed, seeded 1 fresh
red Fresno chile, sliced 1/4 - inch thick 1/2
red bell pepper, seed, sliced 1/4 - inch thick 2 tablespoons roughly chopped garlic 1/4 cup
finely diced shallot 1 cup white vinegar 2 tablespoons salt
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 sweet marjoram or oregano 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 SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup
red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled,
finely diced) 1 cup green
bell pepper (stemmed, seeded,
finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1
red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
1 T. olive oil 2 c. onion,
red, chopped (1 onion) 1 c.
bell pepper, green,
diced 1 c.
bell pepper,
red,
diced 3 T. jalapeño,
finely chopped (2 jalapeño
peppers) 1 whole garlic head, peeled and minced 1/4 c. tomato paste, no - salt - added 4 c. vegetable broth, organic, divided 1 tsp.
Makes 8 servings 2 tablespoons olive oil1 cup celery, chopped1 cup onion, chopped1 cup green
bell pepper, chopped3 cloves garlic, minced2 chipotle
peppers *,
finely chopped1 can (28 ounces) no salt added fire - roasted
diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon
red pepper flakesFreshly ground black
pepper, to taste Heat oil in a large Dutch oven over medium - high heat.
Here's the recipe; Ingredients: 2 cups onion 1 cup green
bell pepper 1 tablespoon garlic 1 cup celery 1/4 cup olive oil 1/2 cup water 1 (14oz) can tomato puree 1 (14 oz) can tomato paste 2 tablespoons oregano flakes 4 pounds blue crab claw meat, fresh or frozen Oil for deep - frying For the dough: 2 loaves white bread 2 loaves Cuban bread 3 tablespoons crushed
red pepper Vigo bread crumbs -------------------------------------------------------------------------------- Directions:
Finely dice and coarsely mix first four ingredients in blender.
1/2 onion,
finely diced 1
red bell pepper,
finely diced 1 teaspoon smoked paprika (or pimentón) pinch cayenne 1 garlic clove, minced 2 plum tomatoes, seeded and
finely diced
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion,
diced small 1 large green
bell pepper, seeded and cored,
diced small 1 large
red bell pepper, seeded and cored,
diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano
pepper, roasted and
diced small 1 jalapeno
pepper,
finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce,
finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp
finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping
finely snipped Mexican oregano and crushed corn chips as garnish
Filling: 5 tablespoons extra virgin olive oil, divided 1 cup
finely diced onion 1/4 teaspoon hot
red pepper flakes, or more to taste 1
red bell pepper,
diced 4 cloves garlic, minced 1 cup fresh corn kernels 1 large bunch (or 2 smaller bunches) Swiss chard, stemmed and
finely chopped 1/2 teaspoon fresh thyme leaves, chopped 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons dry white wine or water 1 pound firm tofu (use very high - quality tofu for this dish) 10 - 12 fresh basil leaves 1 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon rice vinegar or cider vinegar Paprika, for dusting
Pin It Ingredients: 5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup
finely chopped 1/2 cup cranberry juice 1 cup peeled, seeded, and
diced cucumber 1 cup
diced celery (about 2 stalks) 3/4 cup
diced red bell pepper... Continue Reading →
Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion,
finely chopped 2 medium carrots,
diced 1 celery stalk,
diced Sea salt Fresh ground
pepper 8
red, yellow and / or orange
bell peppers,
diced 1 large sweet potato,
diced 4 cups low - sodium vegetable broth 1 tablespoon
finely chopped marjoram For serving: (optional) Avocado (sliced or
diced) Freshly chopped cilantro Seeded crackers of your choice