I added lots of fresh basil, thyme and
some fresh ground cumin, coriander, cardamom and a bit of coconut milk to help the broccoli process.
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
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.
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled and minced
fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2 cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown sugar 1/4 teaspoon
ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut butter Salt to taste
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup
fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped
fresh ginger 1 tablespoon honey 1/2 teaspoon
ground cinnamon 1/2 teaspoon
ground coriander 1/4 teaspoon
ground cumin 1/4 teaspoon
ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons
ground cumin 1 (3 - inch) cinnamon stick Salt and freshly
ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
2 teaspoons
ground cumin 1 teaspoon
ground ancho pepper (or any mild
ground red chili) 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt 1 tablespoon
fresh lemon juice
1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t
Cumin 1t
Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped
fresh parsley to serve
1 — 1 1/4 pounds
ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon
ground marjoram, oregano or basil 1/2 teaspoon
ground cumin or dry mustard 1/4 teaspoon
ground black pepper 1 clove garlic, minced or pressed 1/4 cup minced
fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon
ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons
cumin seeds 1 tablespoon
fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2
fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons
fresh ground black pepper 1/2 teaspoon
ground cumin, optional 9 cups water 1/4 teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Ingredients: 2 T olive oil / 1 large onion, thinly sliced / 2 garlic cloves, thinly sliced / 1T
fresh ginger, minced / 1 T paprika / 2 t
ground cumin / 1 t
ground cinnamon / 1 1/2 cups turkey or chicken broth / 10 - 15 pitted green olives, sliced / leftover turkey, slices or chunks / 8 wedges of preserved lemon, all pulp removed, cut into thin slices.
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated
fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon
ground coriander 1 teaspoon
ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons
fresh lime juice crushed red pepper, to taste chopped
fresh cilantro
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons
ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades
fresh chives, chopped or snipped, for garnish
2 large onions Oil for frying 2
fresh chillies / chilli flakes or powder 3 - 4 cloves of garlic 2 peppers
Cumin (seeds or ready
ground) 200g red lentils
2 - 3C Grated Carrots 1 - 2C Grated Beetroot (I used a food processor to save time, although I think done by hand the shreds are a little nicer) 1 / 2C Golden Raisins or Currants 1 / 4t Sweet Paprika 1 / 4t
Ground Cumin 1 / 4t
Ground Cinnamon Dash Cayenne Salt + Pepper 2 1/2 T Lemon Juice 2t Agave syrup
Fresh mint to garnish
(buttermilk + salt + turmeric) + (
ground to a fine paste: coconut +
cumin + green chillies) + (oil + mustard seeds + urad dhal) +
fresh curry leaves.
White Sauce Ingredients 1/2 cup plain yogurt 1/4 cup mayo 1 lime, juiced 1/2 cup
fresh cilantro 1/2 teaspoon dried oregano 1/2 teaspoon
ground cumin 1/2 teaspoon chili powder freshly
ground black pepper
ground cumin 1/4 cup all - purpose flour 2 cups homemade or store - bought low - sodium chicken broth
fresh cilantro, chopped (to taste) 1 3 lb.
I did
grind the coriander and
cumin fresh for this recipe, however I often used pre-ground in other recipes.
We used freshly
ground cumin, coriander and brown mustard seed, fried at the end of the onions, and topped it with a greek yogurt raita,
fresh with chopped cilantro and
cumin and lime juice.
Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4
fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each
ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
Seeds removed and chopped to make 1 — 2 t, or a piece kept whole and removed before serving / 2 T peanut oil, divided / 1 T
ground coriander, 1/2 t
ground turmeric / 1 t
cumin seed, 1/2 t black mustard seed / 1 C water, divided / Salt & pepper to taste / 1/2 #
fresh asparagus, roasted or steamed / 3 T chopped,
fresh chives.
18 - 24
fresh chicken wings and / or sections 2 tbsp Ancho chile powder 2 tbsp sweet paprika (use spicy variety for more kick) 1 tsp
ground cumin 1 tbsp garlic powder 1 tsp salt 1 tsp cayenne pepper 3 - 4 tsp grapeseed oil (olive oil will suffice)
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
• Olive oil 1 pound lean
ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon
ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped
fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
For the marinade: 1 cup vege stock 2 tbsp rice wine vinegar 3 tbsp tamari 3 tsp
fresh ginger, minced 4 cloves garlic, minced 2 1/2 tbsp curry powder 1/4 tsp
cumin pinch of
ground coriander
2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons
ground cumin 1 tablespoon
ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced
fresh parsley 1/2 cup finely minced
fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
FOR THE CHICKEN 1/2 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated
fresh ginger
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced
fresh cilantro 1 tablespoon minced
fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon
fresh ground black pepper 1/2 teaspoon
ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs vegetable oil for grilling
can diced tomatoes, with juice 2 teaspoons each
fresh thyme, dried oregano,
ground cumin, Spanish paprika 1 whole bay leaf
1 1/2 teaspoons dried mint 1/2 teaspoon red chile pepper flakes 1/2 teaspoon
cumin seeds 1/2 teaspoon fine grain sea salt 1 teaspoon
ground cumin 1/2 teaspoon cinnamon 1 teaspoon
ground ginger 4 tablespoons extra virgin olive oil a squeeze of
fresh lemon juice
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled
fresh ginger 3 garlic cloves, finely chopped 1 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
2 (15.5 ounce) cans black beans 2 cups low - fat cottage cheese 3 tablespoons almond butter 1 garlic clove, sliced 2 tablespoons olive oil 3 tablespoons red wine vinegar 3/4 teaspoon sea salt 1/2 teaspoon
ground cumin 1 teaspoon
ground coriander 1/4 cup
fresh parsley 2 tablespoons orange zest Freshly
ground black pepper to taste 10 - 12 stalks of celery, cut into thirds
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree — Juice and zest of half a lemon — Half a tsp each of paprika,
cumin, tumeric, chilli powder,
ground coriander, garlic powder — 2 tbsp
fresh mint, chopped — A pinch of sea salt and black pepper
1 poblano chile 1/2 pound
fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped
fresh cilantro, plus more for serving 1/2 cup roughly chopped
fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon
ground cumin 1 teaspoon dried oregano 1/4 teaspoon
ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons
fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
1 yam 2 Tbsp grapeseed oil, divided 1 c quinoa, prepared according to package instructions 1 14 - oz can chickpeas, drained and rinsed 1 sm onion, peeled and chopped 1 red bell pepper, seeded and chopped 2 carrots, peeled and chopped 1 c
fresh spinach, tightly packed 2 Tbsp sunflower seeds 1 Tbsp pumpkin seeds Juice of 1 lemon 1 Tbsp
ground cumin 2 Tbsp sesame tahini 1 Tbsp hot sauce (optional) Salt and pepper, to taste A little flour, for dusting the burger patties
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
1 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2 teaspoons
fresh ginger, grated 1 tablespoon
ground coriander 2 teaspoons
ground cumin 1/2 teaspoon
ground cayenne pepper 1 teaspoon
ground turmeric 2 teaspoons paprika 1 teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2 teaspoon salt 1/2 lemon (juiced)
Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients,
fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle,
cumin or curry powder to taste, a squeeze of lemon juice.
coarsely
grind equal parts of
fresh cumin and
fresh pepper corns to get mulligatawny mix.
Sauce - 4 medium vine tomatoes, quartered - 1/2 onion chopped - 3 garlic cloves - 2 tablespoons chopped
fresh cilantro (we always add a little more)- 1 teaspoon olive oil - 1 teaspoon
ground cumin - salt to taste
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon
ground cumin 1/2 teaspoon
ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds
Fresh cilantro + lime for serving
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon
ground cumin 6 cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped
fresh flat - leaf parsley, 4 lime wedges for garnish
2 tbsp ghee, coconut or olive oil 1 tsp
cumin seeds 1/2 tsp
ground turmeric 1/2 tsp
ground cardamom 1/2 tsp
ground cilantro 1 pinch
ground cayenne 1 inch
fresh ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey salt & pepper, to taste
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4 tsp
ground cumin 1/4 tsp
ground cinnamon 1/4 tsp
ground ginger 1 pinch
ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10
fresh or dried dates, pitted 1 small red onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish
3 tablespoons vegetable oil 4 onions, chopped 1 small piece of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon
ground cumin 1/2 teaspoon
ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice
Fresh chopped cilantro for garnish
Cayenne - Infused Meat Marinade 1 teaspoon
cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice,
fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons
ground cayenne chile 1 teaspoon
ground paprika 2 teaspoons
fresh oregano 1/2 teaspoon cinnamon Freshly
ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon
ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Falafels 1 cup / 150 g green peas,
fresh or frozen (thawed) 1 cup / 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1 - 2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 2 tbsp pumpkin seeds 1/2 tsp baking powder 3 stalks
fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp
ground cumin 1 tsp flaky sea salt 1 - 2 tbsp olive oil
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons
cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup
fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon
ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)