Per serving (2 stacks): 1 cup shredded sweet potato 1/2 avocado 2 large eggs olive
oil fresh lime wedges sea salt
Not exact matches
Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame
oil / 2 green onions, thinly sliced / several sprigs of chopped
fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes /
wedge of
fresh lime
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1
lime, plus
wedges for garnish chopped
fresh cilantro salt and pepper canola or olive
oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4 slices bacon 16 sea scallops 16 cubes (1 1/2»)
fresh pineapple 2
fresh jalapenos 1/4 c extra virgin olive
oil 2 Tbsp
fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1
lime, cut into 4
wedges 1.
Lime Vinaigrette 1/4 cup vegetable
oil of choice 1 tablespoon
fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into
wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
2 tablespoons extra-virgin olive
oil, preferably Spanish 2 to 3 slices bacon 6 to 8 cloves garlic, thinly sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread slices, crusts removed, sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped
fresh flat - leaf parsley, 4
lime wedges for garnish
2 ripe avocados 1/2 tomato, chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and chopped 1 tablespoon chopped cilantro 2
limes Salt to taste For the chips: 12 small
fresh corn tortillas, cut into
wedges 2 cups corn
oil Salt to taste
1 - 2 tablespoons olive
oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of
fresh ginger, peeled and grated 1
fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped
fresh cilantro 1/4 cup chopped
fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1
lime 1/4 teaspoon salt (or to taste) Additional sprigs
fresh cilantro for garnish Quartered
lime wedges for garnish
8 ounces udon or rice noodles 2 tablespoons vegetable or coconut
oil 6 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red curry paste 1 teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2 teaspoons sea salt 2 (13.5 - ounce) cans coconut milk 1 tablespoon brown sugar 1 tablespoon
lime juice Toppings: Chopped
fresh basil or cilantro, toasted cashews,
lime wedge
ingredients ONE - POT GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive
oil 1 red onion (peeled, small dice, divided) 2 cups corn (shucked,
fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (divided) 3 cups store - bought green enchilada sauce (divided) 1 cup Monterey Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground pepper (to taste) 1
lime (cut into
wedges, to serve)
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive
oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1
lime, plus extra
lime wedges to serveGood handful
fresh basil leaves 1.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive
oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1
lime, plus extra
lime wedges to serveGood handful
fresh basil leaves 1.
4 large raw beetroots 400g tin chickpeas the grated zest of 1 orange the juice of 1
lime a pinch of ground cumin 1 tsp rapeseed
oil shredded orange zest or chopped
fresh coriander, to garnish (optional)
lime wedges, to serve Preheat your oven to 200C / gas mark 6.
vegetable
oil 1/2 medium onion, chopped (1 cup) 1 medium zucchini, chopped (1 cup) 1/2 cup
fresh or frozen corn kernels 1 cup shredded low - fat Cheddar or Monterey Jack cheese 1 large egg 1 cup panko breadcrumbs 1/4 cup chopped cilantro 1
lime, cut into 6
wedges 1/4 cup low - fat sour cream or plain yogurt 2 tsp.
2 tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of
fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into
wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup
fresh cilantro leaves and tender stems, rough chopped Zest of 1 large
lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
250 puy or beluga lentils 1 tablespoon coconut or olive
oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1
lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive
oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive
oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve:
fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain
lime wedges
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola
oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1
fresh chile (such as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir)
lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped
Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for garnish
2 cups Basmati rice, washed and soaked in water for 1 hour 2 tablespoons vegetable
oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig
fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart water Juice of 4
limes Salt to taste Chopped cilantro, whole cashew nuts, and
lime wedges for garnish
Ingredients: Low - sodium soy sauce,
fresh lime juice, olive
oil, fish sauce, curry powder, grated
fresh ginger, turmeric, garlic, chicken tenders, honey, seasoned rice vinegar, crushed red pepper flakes, English cucumber, unsalted peanuts, cilantro,
lime wedges (for serving), cooked rice (optional)
Ingredients: Avocado
oil,
fresh lime juice, honey, sambal oelek, broccoli slaw, kosher salt, round rice paper sheets, avocado
wedges, mango
wedges, boneless skinless rotisserie chicken breast, cilantro sprigs
4 ounces
fresh tomato juice 2 ounces
fresh carrot juice 2 tablespoons lemon or
lime juice 1/2 tablespoon cracked black pepper 1 - 2 teaspoon turmeric, to taste 1 tablespoon finely chopped basil, parsley or cilantro (optional) 1/2 tablespoon worcestershire sauce 3 - 4 drops olive
oil Lime or lemon
wedge, sea salt (or celery salt) and black pepper, for rimming the glass Garnish of choice 2 ounces vodka, if making with alcohol.
2 tablespoons olive
oil 8 ounces tempeh, cut into bite - size cubes 1/4 cup water, plus more as needed 2 tablespoons Sriracha 2 tablespoons pure maple syrup 1/2 teaspoon sea salt Freshly ground black pepper Toppings: Chopped
fresh cilantro;
lime wedges
Ingredients: 4 cups water 3 cups
fresh spinach leaves 1/2 pound snow peas, trimmed and cut in half crosswise 1 (5 3/4 - ounce) package pad thai noodles (wide rice stick noodles)-- or rice 1 tablespoon canola
oil 1/4 cup thinly sliced shallots 2 teaspoons red curry paste 1 1/2 teaspoons curry powder 1/2 teaspoon ground turmeric 1/2 teaspoon ground coriander 2 garlic cloves, minced 6 cups fat - free, less - sodium chicken broth 1 (13.5 - ounce) can light coconut milk 2 1/2 cups shredded cooked chicken breast (about 1 pound) 1/2 cup chopped green onions 2 tablespoons sugar 2 tablespoons fish sauce 1/2 cup chopped
fresh cilantro 4 small hot red chilies, seeded and chopped, or 1/4 teaspoon crushed red pepper 7
lime wedges