Ingredients: 2 tsp coconut oil 1/2 medium yellow onion, diced 2 garlic cloves,
minced Pinch of crushed red pepper flakes 1 tsp ground cumin 1 tsp turmeric...
Ingredients: 2 tsp coconut oil 1/2 medium yellow onion, diced 2 garlic cloves,
minced Pinch of crushed red pepper flakes 1 tsp ground cumin 1 tsp turmeric powder Pinch of ground coriander Pinch of ground cardamom Pinch of Wright salt or other recommended salt Dash of ground black pepper 1/2 large head cauliflower, roughly chopped 2 cup unsweetened, full - fat... Read More»
Not exact matches
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a
pinch (note: I used less) 4 cloves garlic,
minced 2 tbsp
minced fresh ginger 1/2 tsp
crushed red pepper flakes (I used Aleppo chile
flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon
pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads,
crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can
crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
200 grams
of spaghettini, or other long, thin pasta that you have on hand 3 tablespoons
of olive oil 3 medium cloves garlic, thinly sliced 6 anchovy fillets,
minced 2 large
red, orange and / or yellow bell
peppers, stemmed, seeded and thinly sliced lengthwise 4 - 5 pepperoncini (the chartreuse - colored, jarred
peppers you find in the grocery), sliced horizontally 1 jalapeno, stemmed, seeded and
minced 1/4 cup panko, or dried bread crumbs 1/4 cup grated Parmiggiano
Pinch crushed red pepper flakes (about 1/8 teaspoon) Handful chopped parsley 1/2 lemon
1 pound spaghetti or linguine Salt Extra-vrigin olive oil
Crushed red pepper flakes 3/4 pound broccolini, ends trimmed, cut into 1 - inch pieces 3/4 pound medium shrimp, peeled and deveined, with tails intact 1 large garlic clove,
minced 1 (28 - ounce) can Italian plum tomatoes
Pinch of sugar 1/2 cup whole basil leaves, torn if large Freshly ground black
pepper
Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or
minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom
of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari
Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black
pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish