BBQ Baked Tempeh 1 8oz block of tofu, cut into triangles (or whatever shape your heart desires) 2 tbsp tomato paste 1 tbsp of molasses (or maple syrup) 3 tbsp coconut aminos a few dashes of liquid smoke the juice of half of a lime 1/2 tsp of garlic powder 1/2 tsp of paprika 1/4 tsp
of dried coriander a pinch of cayenne & chili powder salt & pepper to taste
To make the Fat Head tortillas, you simply make the Fat Head pizza base, but instead of adding herbs such as rosemary or other pizza flavours, I added 1 teaspoon
of dried coriander / cilantro, 1 teaspoon of cumin powder and a good pinch of chilli to the Fat Head pastry mix.
A tablespoon
of dried coriander contains 14 milligrams of magnesium.
Not exact matches
Chop
coriander leaves and sun -
dried tomatoes into small pieces, then chop the cucumber into quarters length - ways before slicing out the seedy middle
of each quarter and then chopping the harder part into thin slices.
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
But, I used
dried chilli flakes and they're quite hot even with half the amount... Also I have a few intolerances I think, soya, lactose, possibly milk, peanut allergy (mild, rash only), possibly
coriander, some ingredient in squash drinks,... But nothing I know
of in these ingredients.
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
Dried fruit (I used a mixture
of unsulphured
dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to
dried apricots and
dried figs) 1T Lemon juice Chopped fresh parsley to
dried figs) 1T Lemon juice Chopped fresh parsley to serve
2 large onions Oil for frying — I use a tsp
of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp
coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle
of dried oregano — optional Sprinkle
of fennel seeds — optional Handful
of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight
of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice
of 1 lime Fresh
coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
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)
In a pan, roast all
of the
dry - roast ingredients until fragrant and the
coriander is a couple
of shades deeper.
It was full
of my favorite cooking spices - turmeric,
coriander, cumin, fennel, cardamom, black pepper,
dried herbs - oregano, basil, parsley, olive oil, and chilies -
dry red chilies, chipotle, and even some paprika.
1 onion, fine diced 5 cloves
of garlic, minced olive oil 6 slices
of smoky bacon 1 lb pork shoulder, large cubes 1 cup
dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves
dried chili flake to taste, optional 1 TBL
coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve
2 whole roasted red peppers, seeds removed 6
dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon
coriander Juice
of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
1 cup
dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground
coriander 1 teaspoon
dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
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
Serve with a pinch
of dried chilli flakes, a little coconut cream swirled over the soup (optional), a few
coriander leaves to garnish and extra lime wedges on the side.
Chaat masala is a blend
of dried mango powder, black salt, cumin,
coriander,
dry ginger, asafoetida, and chili powder.
The Phoenicians invented a
dried sausage to sustain them on long sea voyages, and they carried with them spices such as nutmeg, cumin,
coriander, and cloves, which formed the basis
of Middle Eastern spice blends such as baharat.
Add the
dried mushrooms, garlic, ginger,
coriander, peppercorns, star anise, and 8 cups
of water to the pot.
The expression
of the traditional London
dry style comes from the maceration into pure wheat spirit
of juniper,
coriander and angelica root, which have been left for 24 hours to allow their flavour characteristics to fully infuse.
Nacho Cheeze 1 cup
of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup
of nutritional yeast 1/2 tsp each
of garlic powder, chili powder,
dried cumin,
dried coriander and paprika salt & pepper to taste Put all
of the ingredients in a blender and blend it up until creamy.
When William McHenry started making gin at his eponymous Tasmanian distillery in 2011, he initially chose to use five
of the botanicals associated with the classic London
dry style: juniper, cardamom,
coriander, star anise and orange peel.
:) I'm sorry about the
coriander / cilantro confusion — here in the US, what we call «
coriander» is the
dried seeds
of the
coriander plant.
1 onion, chopped 2 celery stalks, chopped, 1 1/2 cups
of cooked chickpeas 4 1/2 cups
of water 2 teaspoons
of garlic 1 teaspoon onion powder 1/2 teaspoon turmeric 1/2 teaspoon ground
coriander 1 Tablespoon
dried dill...
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8
dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp ground
coriander 1/4 tsp ground fennel seeds 1/8 tsp ground cloves 1/2 tsp ground cumin 1 heaped tsp garam masala 1/8 tsp grated nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice
of 1/2 -1 lemon or lime, adjust to taste
coriander leaves for serving
Season the meat well with loads
of yummy spices — garlic salt, chili powder,
dried oregano,
dried basil, cumin, ground
coriander, brown sugar, and sweet paprika.
Nacho Cheeze 1 cup
of cashews, soaked for at least 4 hours 1 small bell pepper (red or orange) 1/4 cup
of nutritional yeast 1/2 tsp each
of garlic powder, chili powder,
dried cumin,
dried coriander and paprika salt & pepper to taste
The spice list consists
of dried red chilis,
coriander, cumin, fennel, black pepper, cloves, cardamom...
Roast Beef Ingredients: 2.5 lbs beef clod shoulder roast — I trimmed off all the excess fat b / c it wasn't grass - fed type Lots
of garlic 1 white onion 1 jicama — thickly sliced Lots
of shallots 3 whole cloves 4
dry bay leaves 1 cinnamon stick 8 medium size carrots — thickly sliced 2 tsp ghee Seasonings from Caramelized Chicken mixture Basically: salt, pepper, rosemary, thyme, paprika and
coriander Directions: 1.
I've actually never found it in my standard grocery stores here in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6
dried ancho or guajillo chilies in hot water (I get mine from a Latin American grocery store in Toronto, but I bet you could use
dried cayennes in a pinch, which seem to be more common), draining them, and blending them with toasted cumin seed,
coriander, garlic, sundried tomatoes, and sometimes a tablespoon or so
of chipotles in adobo sauce.
While it can come in many varieties, typical ingredients consist
of dried chiles; caraway,
coriander and cumin seeds; garlic; olive oil; and lemon juice.
Other variations:
Dried or fresh herbs: thyme, rosemary, parsley, basil, mint Spices: cumin,
coriander, cardamom, paprika, sumac Nuts: hazelnuts, almonds, pine nuts, walnuts Vegetables: carrot, bell pepper, jalapeno, cucumber, zucchini, radish Fragrant things: dash
of rosewater or pomegranate molasses Hot things: hot sauce, harissa, sambal Canned things: artichokes, hearts
of palm, beets, red peppers Sauce: yogurt, tahini
Ingredients 1 large ripe avocado, peeled 1 zucchini, cleaned half a medium cucumber, cleaned a handful
of fresh basil, cleaned 250 - 300 ml almond milk, unsweetened and unflavoured juice
of half a lemon whole sea salt, just enough to taste a few pinches
of dried, powdered ginger 2 tablespoons extra virgin olive oil 1 - 2 teaspoons
coriander -LSB-...]
The secret is a small amount
of garam masala: a mix
of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and / or mace) and green cardamom seed or black cardamom pods,
dried red chili peppers,
dried garlic, ginger powder, sesame, mustard seeds, turmeric,
coriander, bay leaves,...
Sharba Libiya شربة ليبية Serves 4 - 6 Ingredients 2 tbsp olive oil 150 grams boneless trimmed lamb 1 onion finely chopped 1 tomato 1/2 bunch parsley 1/4 bunch
coriander 1 tsp turmeric 1 tsp paprika 1/2 tsp allspice Salt and black pepper A few whole cardamoms, 2 bay leaves and a stick
of cinnamon 1/2 cup orzo 3 tbsps tomato paste 2 tbsps
dried mint 6 cups water lemon slices Method Peel and chop tomato finely, chop parsley and
coriander finely.
1 cup
dried chickpeas, soaked for 24 hours 1 bunch fresh parsley, stems removed 1 bunch fresh cilantro, stems removed 4 spring onions, green parts only 5 cloves
of garlic 1 teaspoon sea salt 1/2 teaspoon ground
coriander 1/2 teaspoon ground cumin 1/4 teaspoon ground ginger 1/4 teaspoon paprika olive oil (for cooking)
I'd incorporate Indian flavors using paneer instead
of feta, tortilla chips with roti (baked till crisp and lightly crushed), In the magic sauce recipe, I'd substitute rosemary and thyme with
dried fenugreek leaves (kasoori methi) and fresh
coriander leaves.
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small
dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head
of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon
coriander or garam masala Pinch asafetida (see note above) 1 teaspoon
dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
A hearty cauliflower curry from Leon Restaurants served with a splash
of lemon juice, some chopped
coriander and a sprinkling
of dried coconut.
Top off your soup with your favourite toppings, I used more coconut milk,
dried chilli flakes, lots
of fresh
coriander and flaked almonds.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh
coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp
coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4
coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh
coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section
of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful
of fresh Thai basil (from Asian shops) or fresh
coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp
coriander seeds8 - 10 long red chillies2
dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4
coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch
of fresh
coriander6 fresh kaffir lime leaves or finely grated zest
of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section
of supermarkets)
Toast the
coriander seeds and cumin seeds in a
dry frying pan on a medium heat for a couple
of minutes until fragrant, tossing frequently.
1 3/4 cups
dried chickpeas (or use 5 1/4 cups
of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground
coriander 1 tablespoon ground cumin 1 scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1 tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce
scant 1 cup (7 oz / 2oo g)
dried chickpeas, soaked overnight in water to cover, drained and rinsed 2 garlic cloves 1 small onion, chopped 1 tablespoon chopped fresh cilantro (
coriander) 1 tablespoon chopped fresh parsley 1 tablespoon ground cumin 1/2 teaspoon pepper 1/2 teaspoon salt 1 teaspoon
dried mint 1 teaspoon ground
coriander 1/2 teaspoon baking soda (bicarbonate
of soda) corn oil, for frying
ground cumin ground
coriander garlic powder onion powder
dried oregano ground cinnamon ground nutmeg sugar free sweetener
of choice (splenda, stevia, swerve, etc.)
dried onion flakes apple cider vinegar sugar free italian dressing sugar free ranch dressing sugar free caesar dressing sugar free almond butter raw almonds dijon mustard mayonnaise (sugar free) lemon juice sundried tomatoes (
dry or in oil) kalamata olives, pitted fresh garlic cloves balsamic vinegar extra virgin olive oil
dried thyme almond flour canned chipotles in adobo sauce
Roasted Chickpeas (this recipe makes extra) 1 cup
of cooked chickpeas,
dried really well with a paper towel 1/2 tsp
of olive oil 1/4 tsp each
of garlic powder,
coriander, cumin and paprika salt & pepper to taste
Large Bunch
of Fresh Parsley, roughly chopped, Large Bunch Fresh
Coriander, roughly chopped, 1 Bay Leaf, 1 cup (175)
dry couscous, 1 cup boiling water, Pomegranate Seeds.
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves
of garlic, finely sliced 20g 5 cm piece
of fresh ginger, sliced 5g 2 cm piece
of fresh turmeric root, sliced or 1/2 tsp
of turmeric powder 2 tsp garam masala 1 tsp ground
coriander 1 tsp ground cumin 1/2 tsp
dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins
of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin
of full fat coconut cream (or milk)
Vegetarian Chili about 2 cups
of dry beans
of any kind you prefer — I like to have a variety 1 tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks
of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears
of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground
coriander, and ground oregano — all to taste dash
of cayenne pepper vegetable broth Celtic sea salt lime or lemon cilantro for garnishing