(even w / me adding almost 1/4 C
of dried onion flakes and leaving out molasses, tamari, & Worcest.
Not exact matches
1
onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon
dried herbs (any or all
of the following: thyme, rosemary, red pepper
flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
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
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices
of red
onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch
of red pepper
flakes 1/8 cup
of olive oil 1/8 cup
dry white wine A dash
of your favorite hot sauce
Ingredients: 2 red
onions, finely chopped 2 cloves
of garlic, finely chopped Glug, love Jamie's term,
of olive oil 2 teaspoons
of cumin 2 teaspoons
of cinnamon 1 teaspoon
of oregano 1/4 teaspoon
of cayenne pepper 1/2 teaspoon
of dried red chili
flakes Salt and pepper to taste 1 15 oz
of canned tomatoes 1 fresh tomato 1/2 bottle red wine 1 can
of black beans, drained and rinsed 1 can
of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped
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
Method: Heat a large pot with a «good glug»
of olive oil Add the garlic and red
onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry, add a splash
of wine and continue to cook When the
onions are translucent, add the chili
flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon
dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper
flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow
onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
vegetable oil 1
onions (peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin
of ready peeled and chopped tomatoes
Dried Chilli
flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli
flakes are fine to add to your taste) 1 sprig
of thyme salt and pepper Method: Heat the oil in a fying pan and add the
onions, cooking them on a low to medium heat until softened.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium
onions and sauté slowly in butter and olive oil / When
onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon
dried) / Stir
onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place
onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon
flakes apart easily, 5 - 7 minutes / Remove salmon,
flake it apart into bowl containing the
onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
I tried it slightly altered — cooked the carrots with the
onion and celery, along with diced potato, and with no Italian seasoning I improvised and used 1/8 tsp
of each
dried basil, oregano, thyme, rosemary (that was fresh), and red pepper
flakes.
1 medium
onion 2 carrots, peeled and chopped 1 parsnip root, peeled and chopped 1/4 celeriac root, peeled and chopped 2 medium potatoes, peeled and chopped 1/2 cup
dried red split lentils 1/2 head
of cauliflower, chopped 1 tablespoon
dried garlic
flakes 1 tablespoon sea salt fresh cracked black pepper fresh parsley grape seed oil for frying 2 L hot water
Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup red wine vinegar 1/2 tsp
dry parsley 1/2 tsp
dry oregano 1/2 tsp
dry onion flakes 1 tsp
dry basil 1 tsp
dry mustard 2 tsp sugar 2 cloves garlic, pressed or finely diced Pinch
of red pepper
flakes Salt and pepper to taste
2 cups
of dried chickpeas, soaked in water for at least 5 hours 1
onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper
flakes 1 teaspoon ground black pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
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
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small
onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp
dry basil 1/2 tsp
dry oregano pinch
of rosemary pinch
of red pepper
flakes 1/2 tsp kosher salt fresh ground pepper to taste
For turkey 1 tablespoon olive oil 2-1/2 pound boneless turkey breast, unfolded 1/2 teaspoon paprika 1/2 teaspoon
dried thyme 1/4 teaspoon
onion powder 1/4 teaspoon garlic powder Pinch
of red pepper
flakes 1 teaspoon kosher salt 1/2 teaspoon black pepper
What's in it: — 1 can chickpeas, rinsed, drained and
dried well (* you can also soak 1 cup
of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2
onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper
flakes or cayenne (adjusted to you preference)
1/2 cup extra-virgin olive oil 1 cup diced red
onion (about 1 medium
onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper
flakes 1 15 - ounce can
of white beans, drained 1/2 cup firmly packed sun -
dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
1
onion 5 cloves
of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch
of washed trimmed fresh parsley 1T fresh oregano (or 2tsp
dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper
flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
3 cloves
of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks
of celery, chopped 1/2 medium sized
onion, diced 2 tsp
of oregano 2 tsp
of dried parsley 1 tsp
of cumin 1 tsp
of onion salt 1 pinch
of red pepper
flakes 1 crushed bouillon cube
Roasted tomatoes (about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground black pepper 1 large
onion, diced 4 cloves garlic, minced 1 tbl butter 1/2 tsp
of red pepper
flakes 2 c
of chopped fresh basil 1 tsp
of dried thyme 1 tsp
of Rosemary 1 qt
of chicken stock or vegetable stock (vegetarian option)
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)
Ingredients 1/2 cup finely chopped
onion 1 large garlic clove 1 tablespoon chopped fresh sage 1
dried arbol chile, or pinch
of red pepper
flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2 cups roasted winter squash about 1/2 cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil
Ingredients 3 Tbsp olive oil 1 small
onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp
dried parsley 1 tsp
dried oregano 1 tsp
dried basil 1/4 tsp black pepper 1/4 tsp
dried thyme pinch
of red pepper
flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes, with juices 2 (15 oz) cans vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch
of kosher salt, if needed
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
1 pound ground beef 1/2 pound ground pork (replace with ground beef if you don't eat pork) 1 medium
onion, finely chopped 2 cloves garlic, minced 1 1/4 teaspoons sea salt 1/4 teaspoon black pepper 1/2 teaspoon
dried thyme 1/2 teaspoon
dried sage 2 - 3 tablespoons tomato paste Red pepper
flakes (optional, for a bit
of spice) 1 egg
2 cups
dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow
onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper
flakes (use the greater amount
of Aleppo) 1/2 cup
dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (
dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
2 tablespoons extra virgin olive oil 1 medium
onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon crushed red chile
flakes 1 1/2 cups
dried cannellini beans 5 medium waxy potatoes (the size
of an egg), halved 1 3 - inch chunk
of Parmesan rind, (optional) 8 cups
of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup crushed tomatoes (from can) 1 teaspoon fine grain sea salt
pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove
of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons
dried onion flakes and sauteed lightly w garlic) 1/2 teaspoon
dried tarragon (or dill or
dried basil) 1/2 cup vermouth or
dry white wine 14 - ounce diced tomatoes (fire - roasted adds more depth
of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.
6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium added, undrained) 1 cucumber, peeled and seeded 1 small red
onion, finely chopped 1 bell pepper (red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons
dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green
onions, finely sliced 1/4 cup red wine vinegar Juice
of 1 lemon 1/2 teaspoon pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon red pepper
flakes (optional)
1 tbsp olive oil 2 cloves garlic, minced 1 large
onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili
flakes, or to taste (this was not spicy at all) 1 1/2 tsp
dried oregano 1 1/2 tsp
dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute
of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to taste
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
1 large
onion 2 Tablespoons Olive Oil 1 cup Red Wine 1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination
of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke 3 cloves Garlic (minced) 1 Tablespoon chopped Parsley or 1 teaspoon
dried 1 teaspoon Smoked Paprika 1 teaspoon Red Pepper
Flakes (or less if you like it mild) 1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart) 1/2 cup Apple Cider Vinegar 1/4 cup Black Strap Molasses 1 chunk
of fresh ginger (about 1 to 1 1/2 inches) 1 small can tomato paste (7 oz) 1 large can
of organic diced tomatoes (28 oz)
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon
dried crushed red pepper
flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large
onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup
dry white wine 3 garlic cloves, chopped 1/4 teaspoon
dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon
of salt and red pepper
flakes.
Ingredients 1 Tbsp Butter 1-1/2 lbs Ground Beef 1/2 medium
Onion, Diced 1 Green Bell Pepper, Diced 1/2 cup Carrot, Grated 3 cloves Garlic, Minced 1 cup Ketchup 3/4 cup Water 1 Tbsp Brown Sugar 1 1/2 tsp Chili Powder 3/4 tsp
Dry Mustard 1/2 tsp Paprika Pinch Red Pepper
Flakes, to taste Worcestershire Sauce, to taste (optional) Dash
of Tabasco Sauce (optional) Salt and Pepper, to taste Brioche Buns (Hamburger Buns)
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
2 large zucchini 2 small yellow squash 1 beet 2 large red
onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves
of garlic large handful
of fresh basil a few tablespoons
of olive oil 1/2 cup
dry white wine 1/2 teaspoon crushed red pepper
flakes Good pinch Kosher salt Lots
of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
Tomato Sauce 1 cup sun
dried tomatoes — soaked for 2 hours 1/2 medium tomato — roughly chopped 1/8 small
onion — chopped 1 tablespoon lemon juice 1/8 cup olive oil 1 - 2 dates — pitted 1 teaspoon sea salt pinch
of chili pepper
flakes (optional)
Corn and Mango Filling 2 ears
of corn 2 2/3 cups cooked black beans 1 small green
onion, finely chopped 1 mango, peeled and sliced 1/2 cup
dried coconut
flakes grated zest and juice
of 1 lime 1 Tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 pinch each cayenne pepper, paprika, and
dried oregano Sea salt
(Serves 2) 100g
dried black beans 1
onion 1 clove
of garlic small red chilli 1 or a pinch
of chilli
flakes A shake
of paprika A generous shake
of ground cumin A splash
of oil 1 carrot 30 ml red wine 400g chopped tomatoes 1 vegetable stock cube dark chocolate (3 squares, approx 20g) fresh parsley to garnish Put your beans in to soak the night before, or early in the morning if you're going to be cooking that evening.
3 tablespoons olive oil, divided 1 (28 - to 32 - ounce) can whole tomatoes or crushed tomatoes 2 garlic cloves, minced 1
onion, finely diced, divided 1/2 teaspoon
dried oregano, crumbled 1/2 teaspoon Italian seasoning Shot
of red wine (optional) 1 1/2 teaspoons salt, divided 1/2 cup fine fresh bread crumbs 1/2 cup whole milk 1 1/2 lb meatloaf / meatball mix (mixed ground beef, pork, and veal) 5 tablespoons chopped fresh flat - leaf parsley, divided 1/4 teaspoon
dried hot red pepper
flakes (optional)
1 teaspoons
dried sage 1 teaspoons salt 1/2 tsp
onion powder 1/2 tsp garlic 1/2 teaspoon ground black pepper 1 tablespoon Sukrin Gold (optional) pinch
of red pepper
flakes 1 pinch ground cloves 2 pounds ground pork
2 cups
of dried chickpeas, soaked in water for at least 5 hours 1
onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground turmeric 1 Tablespoon
dried Herbes de Provence 1 teaspoon fennel 1 teaspoon red pepper
flakes 1 teaspoon ground black pepper 1 — 2 teaspoons salt (optional) 1 pound organic...
If you prefer not to use the canned tomato blend, you can sub with a fresh mix
of about 1 cup diced tomatoes, 1/2 small
onion (or equivalent
dried flakes), 2 green chili peppers chopped, 2 cloves minced garlic, and 2 tablespoons lime juice.
What's in it: — 1 can chickpeas, rinsed, drained and
dried well (* you can also soak 1 cup
of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2
onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper
flakes or cayenne (adjusted to you preference)
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon
dried crushed red pepper
flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large
onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup
dry white wine 3 garlic cloves, chopped 1/4 teaspoon
dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon
of salt and red pepper
flakes.
ingredients: 1/4 cup olive oil 1
onion, peeled and diced 1 carrot, peeled and diced 1 teaspoon coriander seeds, crushed 1 teaspoon cumin seeds, crushed 1 teaspoon chile powder 1/4 teaspoon ground turmeric 1/4 teaspoon
dried chile
flakes 1 teaspoon salt 1/2 teaspoon fresh - ground black pepper 6 cilantro sprigs, coarsely chopped 1 large head
of cauliflower, trimmed
of green leaves and coarsely chopped (about 6 cups) 3 cups chicken or vegetable broth 3 cups water
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast
flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon
onion powder 1/2 teaspoon garlic powder 1 small
onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted
dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices
of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)