Not exact matches
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp
chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro
greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or
frozen peas, quickly blanched and refreshed - salt and black
pepper to season
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 cream
For those of you who are curious, I made note of everything in my freezer: five types of
chili powder; three serrano chile
peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this
green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of
frozen rye crepes; cooked farro, pound of
green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
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)
grated fresh ginger 1 fresh
green chili pepper, seeds removed, finely chopped 1 cup chopped spinach (I used
frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I used ground cumin but would try cumin seeds next time) 1/4 teaspoon crushed red
pepper flakes (more or less depending on your spicy heat tolerance) 1 - 2 teaspoons lemon juice
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of
chili flakes 1/2 teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun - dried option) sea salt and ground black
pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or
frozen peas 2 sprigs fresh basil, sliced 2
green onions, sliced 1 cup quickie vegan parmesan, divided
4 eggs 2/3 cup spinach (I used one handful
frozen spinach and did not thaw it first, just tossed in the
frozen flakes) 1/4 cup red
pepper, finely diced salt and
pepper, to taste 2 tablespoons hot
pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch
chili powder, cayenne
pepper, garlic, onion powder, optional and to taste 1/4 cup carrots,
green peppers, mushrooms, asparagus,
green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell
pepper (seeded, small dice) 2 teaspoons
chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried
green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black
pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup
frozen kernels (thawed)
1 lb tofu (firm or extra-firm) 1 tbsp olive oil 1 large onion, chopped 1 large bell
pepper, chopped 1/4 cup fresh cilantro, chopped 1 clove garlic, minced 1 15 oz can tomatoes, chopped 1 15 oz can tomato sauce 2 tbsp
chili powder 2 tsp ground cumin 1/2 tsp oregano 1 cup black olives, sliced; 1 12 oz can corn or 10 - oz package
frozen cut corn 1 6 oz can
green chilies (optional)
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced
green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup
frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle
peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red
pepper flakes 1 tsp
chili powder 1 tsp oregano Salt and
pepper to taste Sour cream (or Greek yogurt!)
3 cups vegetable broth 1/2 yellow onion, diced 2 - 3 garlic cloves, minced 2 tsp cumin seed 1 tsp coriander 1 tsp
chili powder 1 cup semi-pearled farro 1/4 cup light coconut milk 1 cup butternut squash, cut into 1» pieces, baked 3/4 cup
frozen green peas 1/3 cup golden raisins 1/2 -3 / 4 cup raw cashews, coarsely chopped Sea salt / ground black
pepper to taste
cumin 1/2 c.
freeze dried
green chili peppers 1 T. lime juice 1/2 tsp.
1 package ground turkey (or chicken or even beef if you prefer) 1C chopped celery 1/2 chopped onion 2 - 3 crushed garlic cloves fresh ground
pepper to taste 1/2 tsp of
chili powder chopped
green & red
pepper 1 chopped zucchini 1 c
frozen corn kernels 1C tomato sauce (low sodium or make your own) 1C salsa (use low sodium or make your own) 3 - 4 wholewheat tortillas 1/2 cup shredded cheese (I used cheddar)
4 chicken breasts -
frozen 1 can of corn - drained 2 cans black beans, rinsed and drained 1 can diced tomatoes 1 can
green enchilada sauce 1 can diced
green chilies 1 can chicken broth 1/2 tsp
chili powder 1 tsp
pepper 2 tsp baking soda