Put the mushrooms, scallions, cilantro,
ginger and garlic into a food processor.
Place the onion,
ginger and garlic into a food processor or blender, and blitz until you have a smooth puree.
Grate
ginger and garlic into soup and cook for 2 minutes before you take it off the stove.
Make the sesame sauce: Place
the ginger and garlic into a food processor or a blender and run the machine until they are finely minced.
Not exact matches
6 cloves
garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up
into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems
and seeds removed (optional) 4 shallots, peeled
and chopped 1 small piece galangal, peeled
and chopped (or substitute
ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut
into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled
and chopped (or substitute
ginger) 10 shallots, peeled
and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves
garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
About 5 minutes of effort: I chopped all the vegetables (including the
ginger)
into big chunks, sauteed onions
and garlic, added everything else (including still - frozen chicken broth).
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 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves
garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced
ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt
and pepper to taste
Place chickpeas, panko, onion,
garlic, flaxseed, parsley, cumin, coriander,
ginger, cinnamon, cayenne, soy sauce
and lemon
into the bowl of a food processor.
3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled
ginger 1 large
garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut
into 1 / 4 - inch strips 1 bunch scallions, trimmed
and cut
into 3 - inch pieces 3/4 pound dried Asian egg noodles
palm sugar, the pepper, salt,
garlic, cilantro,
and ginger in a food processor
into a paste.
1 small red or yellow onion, peeled
and cut
into 4 pieces 1 2 - inch piece
ginger, peeled
and coarsely chopped 5 cloves
garlic, peeled
and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed
and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh
ginger root 1 Tablespoon minced
garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak, cut
into 1 inch cubes Salt, Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow squash, bell peppers, red onion,
and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
3 cups butternut squash, cubed 2 cups green beans, trimmed
and cut
into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut
into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5
garlic cloves, chopped 1 tablespoon chopped
ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt
and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
Just use some smashed
garlic, the ends of your onion, ends of the carrot, smashed
and then cut
into 1/2 inch chunks of lemongrass, the anise, the skin of your
ginger, lime leaf is great if you have it,
and a dash of soy sauce, the stems
and some mushrooms too of course!
Cut chicken
into cubes
and apply hung curd,
ginger garlic paste, salt, red chilli - powder (1 tsp), garam masala powder
and marinate for about 3 - 4 hours or preferably overnight.
If using powdered
garlic /
ginger mix, add a teaspoon of water
and mix well, if using fresh, grind both
into a paste.
The ones that survive the trip home (many get consumed in the car) get turned
into salad nicoise or get flash dry fried with
garlic,
ginger and chinese hot chili sauce.
I cut them up
into bite sized pieces
and heated them through with a bag of frozen stir fry veggies, soy sauce, teriyaki sauce, chili paste,
garlic,
and ginger.
In a mortar
and pestle (or food processor) smash
garlic and ginger into paste.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated
garlic or
garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut
into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional)
and cut
into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground
ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt
and pepper to taste 2 tablespoons finely chopped parsley
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight
and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut
into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced
ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves
garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh
ginger, peeled
and grated 1 clove
garlic, minced 1 bunch chives, chopped 1 pound chicken breast, cut
into small pieces 1/4 pound sliced bacon
250 g peeled potatoes 1 large zucchini, cleaned
and cut
into pieces 1 clove of
garlic, peeled
and cut
into halves 2 - 3 cm fresh
ginger root, peeled
and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened
and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened
and unflavoured oat milk 50 - 60 g vegan ham, chopped
It's basically steamed kale, squeezed dry
and torn
into bite - sized pieces with a dressing of tamari,
ginger, sesame oil,
garlic and toasted sesame seeds.
Put the
garlic,
ginger, almonds
and 6 tablespoons of water
into a blender
and blend to a smooth paste.
To prepare your stir - fry: Put a large pan of water on to boil • Peel
and finely slice the
ginger and garlic • Finely slice the chile • Slice the chicken
into finger - sized strips
and lightly season with salt
and pepper • Cut the ends off your scallions
and finely slice • Pick the cilantro leaves
and put to one side,
and finely chop the cilantro stalks • Halve the bok choy lengthways • If using the mushrooms, either tear
into pieces or leave whole
half a tsp butter — I use unsalted 1 medium onion, finely chopped 1
garlic clove, crushed about an inch of root
Ginger 600g Butternut Squash, peeled, deseeded
and chopped
into small cubes 1 litre of homemade vegetable stock black pepper, optional
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4
garlic cloves, minced 1 1 - inch piece fresh
ginger root, peeled
and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled
and cut
into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon
ginger 1/2 teaspoon
garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled
and cut
into small cubes 1 can chickpeas 1 cup spinach, washed
and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
Prepare the other ingredients: trim the Brussels sprouts
and slice in half, grate the
ginger, finely chop the
garlic and chili
and mix it
into a paste with the
ginger.
My mom used to toss greens
and a protein (chicken, tofu, whatever)
into broth with
ginger,
garlic, soy sauce
and some chilies.
Stir hoisin sauce, soy sauce, vinegar,
garlic,
ginger,
and chile pepper sauce
into the onion - broccoli mixture
and cook for 1 minute.
500 gm chicken, cut
into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp
ginger paste 1 1/2 tsp
garlic paste 1 tbsp coriander powder 1/2 tsp turmeric powder 1/2 tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes
and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
3 cups filtered water, plus more for mixing 3 1/4 ounces sea salt 24 ounces rice bran 1 bread slice 4
garlic cloves 2 - inch piece
ginger 4 - inch square dashi kombu (dried kelp), cut
into thin strips 4 dried red chile peppers, split in half
and seeds discarded Assorted starter vegetables
while the broth is simmering, make the paste: in a mortar & pestle, pound the lemongrass, chillies, chopped onions,
garlic and ginger into a smooth paste.
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 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves
garlic 1 - inch piece
ginger 1 large onion, chopped
and divided
into 2 parts 1 large bunch of cilantro, chopped
and divided
into 2 parts 2 serrano chiles, seeds
and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such as carrots, potatoes,
and cauliflower
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
In a food processor, combine the cashews, chiles,
ginger, cinnamon stick, cardamom seeds, cloves,
garlic, poppy seeds, coriander seeds, cumin seeds,
and turmeric, with the water
and puree
into a smooth paste.
Combine the olive oil, lime juice, jalapeño,
garlic, cilantro, pepper,
ginger,
and coconut milk in a food processor
and pulse to combine
into a smooth liquid.
1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds
and stems removed, sliced
into rings 1 cup chopped shallots 5 cloves
garlic, minced 2 tablespoons finely chopped fresh
ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned,
and cut
into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted
and peeled, stems
and seeds removed, chopped
I just put them
into the food processor with the
garlic,
ginger,
and onions to mince the flakes up finer.
Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder,
and nutmeg powder in a skillet for about a minute,
and then place them
into a food processor or blender with the onion,
garlic,
ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar,
and salt,
and puree to a smooth paste.
1 large head of cauliflower, washed
and cut
into florets 1 quart of purple potatoes, washed
and quartered Salt 1 yellow onion, diced 6 cloves of
garlic, minced 2 inch nub of
ginger, peeled
and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
Stir onion,
garlic and ginger into the curry mixture.
* 3 Tablespoons vegetable oil * 4 cloves
garlic, smashed
and then minced * 1 1/2 cups peeled, matchstick sized pieces of
ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced
into wedges * 1 red bell pepper, stemmed, seeded
and cut
into thin strips * 4 scallions, thinly slices
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves
garlic, peeled
and minced or crushed 1 tablespoon grated peeled fresh
ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed
and cut
into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
cans of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8
Garlic Ginger Hot Sauce Optional - 1 Tbsp diced onion Salt
and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna
and add both cans
into a...