Ingredients: 1 cup roughly chopped carrots 1 medium head cauliflower, florets only 1 tablespoon extra-virgin olive oil 2 teaspoons ground turmeric 1/4 teaspoon cayenne pepper 1/4 teaspoon
ground cumin Salt Juice of 1 lemon 3/4 cup chopped Italian parsley leaves 1/2 cup golden raisins 1/2 cup chopped raw almonds Lemon wedges for serving (optional)
2 cups corn kernels 3 lb tomato, diced 2 cups dried kidney beans, soaked 4 cups vegetable stock (or less, as needed) 1 Tbsp garlic powder 1 Tbsp
ground cumin Salt to taste
1/2 tablespoon olive oil 1/4 medium yellow onion, chopped finely 1 cloves garlic, crushed or minced 1/4 bell pepper, chopped 1/2 tablespoon chili powder 1/2 tablespoon cayenne 1/2 teaspoon
ground cumin Salt and pepper to taste 1-1/3 cups soy meat crumbles (like Yves, LightLife, or MorningStar) Half a 15 - ounce can crushed tomatoes 1 cup cooked kidney beans, drained (half a 15 - ounce can)
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp
ground cumin Salt and pepper to taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
Lamb Burger 8 ounces ground lamb 1 clove garlic, minced 1 teaspoon mint leaves, finely chopped 1 tablespoon cilantro leaves, finely chopped 1/4 teaspoon
ground cumin Salt, to taste Pepper, to taste 2 ounces feta cheese, crumbled 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise 1 sesame burger bun Arugula leaves
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.
1 teaspoon cayenne powder 1 teaspoon
cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly
ground black pepper 1 teaspoon sugar 1/4 teaspoon
salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
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
2 cups dried mung beans, soaked in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 1 tsp
ground cumin 400 g frozen spinach, thawed 6 cups water 1 tsp sea
salt 1 x 400 ml can full fat coconut milk
The most common ingredients are chiles, paprika, garlic powder,
ground oregano,
salt, and
cumin.
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon
salt 1/4 teaspoon
ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)
Place the cubes onto a baking tray with the drained chick peas and toss them in a generous amount of olive oil, 1 tbsp of honey, 1 tsp
ground cumin,
salt and pepper.
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound
ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon
cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea
salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
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)
Season with (marinara sauce - optional), garlic,
cumin, paprika, cilantro and freshly
ground sea
salt and black pepper.
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
Add the sour cream, two of the poblano peppers, garlic, onion, juice from 1 lime, 2 tablespoons of the cilantro,
cumin,
salt, and
ground black pepper to a food processor.
Ingredients: Organic
ground raw sunflower seeds, organic cooked brown rice, organic carrots, organic cooked black beans, organic paprika, organic
cumin, organic onion, organic garlic, organic green pepper, sea
salt, organic cilantro, organic jalapeno pepper
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of garlic diced 1 lb
ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons
cumin 1 teaspoon
salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste
2T Lemon juice 1t Maple syrup 1 1/2 T Olive oil 1 / 2t
Salt 1 1/2 t Mild curry powder 1 / 2t
Ground cumin Several
grinds of black pepper
I made this to use as a Noodle - and - Cheeze sauce, omitting the jalapeño,
cumin,
ground pepper, and additional
salt.
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
Add the
ground cumin and a little
salt.
4 Tbsp flax meal /
ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea
salt, or more to taste 1/2 Tbsp
cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
When oil shimmers, add onion, garlic,
cumin, and cinnamon, and season with
salt and freshly
ground black pepper.
In a large skillet over medium heat, cook the
ground beef, garlic, chili powder,
cumin and
salt and pepper until beef is no longer pink.
3 + tablespoons ghee or clarified butter 2 medium yellow onions, chopped 1 tablespoon black mustard seeds 2 medium cloves garlic, chopped 1 thumb peeled ginger, grated scant 1 teaspoon crushed red pepper flakes 1 teaspoon
cumin seeds, crushed 1 teaspoon coriander seeds, crushed 1 teaspoon
ground turmeric 1/2 teaspoon fine grain
salt 1 28 - ounce can crushed tomatoes 1 tablespoons garam masala
Burgers -1 pound of
ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp
cumin -1 / 2 tsp garlic powder -1 / 2 tsp each
salt & pepper - Pepper jack cheese - Red onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns
Once the garlic starts to sizzle, add two teaspoons of za'atar, the
cumin, a pinch of
salt and a good
grind of black pepper.
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided
Salt and black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1 tsp
ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
In a medium bowl, combine chili powder, garlic powder, onion powder, crushed red pepper flakes, cayenne pepper, oregano, paprika,
ground cumin, sea
salt, and black pepper.
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons
ground cumin 2 teaspoons dried oregano 1/2 teaspoon
salt 1 15 - ounce can tomato sauce 3/4 cup water
beans, black pepper, cauliflower, cloves, coriander,
cumin, garlic, lemon, lemon juice, parsley, pumpkin, pumpkin seeds,
salt, sea
salt, tahini, olive oil, oil, finely, water, yogurt, extra virgin olive oil, pepper,
ground cumin, clove garlic, cloves garlic, herbs, olive, hummus, seasoning, seeds, spices, juice, leaves, clove, butternut,
ground coriander
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
4 1/2 pounds russet potatoes, rinsed and peeled 1 tablespoon white vinegar Kosher
salt 1/4 cup ghee 2 teaspoons seasoned
salt 1/2 teaspoon chile powder 1/2 teaspoon dried basil 1/4 teaspoon
ground cumin 1/4 teaspoon black pepper
Then add in the
ground chicken, 1 tsp
salt,
cumin, fennel seeds, oregano, and chili powder.
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
MAKE THE DRESSING: Pit and peel avocado, add water, olive oil, lime juice,
cumin, a pinch of
salt and freshly
ground black pepper and process with an immersion blender until smooth.
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
1 - 2T Rapeseed oil 1 Onion, finely chopped 2 Cloves garlic, minced 1 t
Ground cumin 1t Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal bread
Ground cumin 1t
Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal bread
Ground coriander 1T Peanut butter 1 - 2t Sriracha hot sauce
salt + pepper 425g / 14oz Can Borlotti beans, rinsed + drained 1C Almond meal (whole almonds finely
ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal bread
ground in a food processor) 1 / 2C Finely chopped nuts (I used hazelnuts + walnuts) 1/2 -3 / 4C Wholemeal breadcrumbs
(buttermilk +
salt + turmeric) + (
ground to a fine paste: coconut +
cumin + green chillies) + (oil + mustard seeds + urad dhal) + fresh curry leaves.
ground cumin 2 - 3 dried chiles de arbol, stems removed
salt and pepper to taste 1 — 1.25 lbs.
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
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil
Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea
salt Black pepper, freshly
ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
1 pound carrots, scrubbed or peeled and cut into two - inch segments (angled if you're feeling fancy) 3 tablespoons olive oil, divided 1/4 teaspoon
ground cumin Coarse
salt and freshly
ground black pepper 1/2 an avocado, pitted and sliced (we had a mega - «cado and only used 1/4 of it) Juice of half a lemon
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons
ground cumin 1 teaspoon
salt 1/2 teaspoon freshly
ground black pepper 1/2 stick (1/4 cup) unsalted butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar