Not exact matches
INGREDIENTS 3 egg yolks 1/2 clove garlic 1/2 tsp
chipotle powder 1 / 2T maple (
optional) 1 / 2T dijon Juice half lemon 3 tablespoons roasted red peppers S and P 2/3 cup avocado...
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic
powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO
chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (
optional) a few dashes of TABASCO (of your choice,
optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
3 chicken breasts olive oil spray 2 teaspoons
chipotle chili
powder 1 teaspoon cumin 3/4 teaspoon garlic
powder 3/4 teaspoon onion
powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet corn, kernels removed garnishes (
optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
We like to add some smoky
chipotle chili
powder to ours, which gives them a little kick, but this is completely
optional.
1 package tempeh, 8 ounces (We used «original» but you can use any tempeh mix) 1/4 cup Tamari or soy sauce 1/4 cup water 2 Tablespoons agave nectar 1 Tablespoon coconut oil (plus one teaspoon for greasing the sheet pan) 1 teaspoon smoked paprika (mild) 1/2 teaspoon smoked hot
chipotle powder (
optional — it's mild without it, not spicy) Preheat the oven to 375oF.
1 lb of raw shrimp 1 tbsp of olive oil 4 tbsp of butter or ghee (or more olive oil) 1 tbsp of minced garlic 1/2 tbsp of lemon juice 1 tbsp of orange juice Dry
chipotles or
chipotle powder to taste (
optional) Salt 1/4 to 1/2 tsp of dry oregano Fresh Parsley or cilantro for garnishing
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili
powder 2 teaspoons
chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1 cup sour cream (to serve,
optional) cheddar cheese (shredded, to serve,
optional) jalapenos (sliced, to serve,
optional) scallions (sliced, to serve,
optional) cilantro (leaves only,
optional) tortilla chips (to serve,
optional) rolls (toasted, to serve,
optional)
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon
chipotle hot sauce (see note) 1 teaspoon chile
powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (
optional)
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast
chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile
powder 2 tablespoons hot or mild New Mexico chile
powder 2 teaspoons
chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso
powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (
optional)
olive oil 1 medium onion, diced 3 cloves garlic 1 large sweet potato, diced small (skin on or off) 3 cups Hillshire Farm Smoked Sausage, sliced into 1» rounds or cubes 1 (19oz) can chickpeas (
optional) 1 tsp paprika (sweet or smoked) 1/2 tsp ground coriander 1 tsp
chipotle powder 1/2 tsp ground cumin 1/2 tsp salt (more if needed) 6 cups low - sodium chicken stock 4 cups kale or spinach feta or goat cheese, to garnish (
optional) fresh ground pepper, to garnish
1/2 cup water 1/4 cup diced yellow onion 3 garlic cloves, pressed or minced 1/2 teaspoon seeded and diced jalapeno pepper 1 (15 - ounce) can pinto beans, drained and rinsed well, or 1 1/2 cups cooked 1 teaspoon chili
powder 3/4 teaspoon ground cumin 1/4 teaspoon sea salt, or to taste 1/8 teaspoon freshly ground black pepper 1/8 teaspoon
chipotle chile
powder (
optional) 1 teaspoon wheat - free tamari or other soy sauce (
optional) 1 tablespoon finely chopped fresh cilantro
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon
chipotle chile
powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (
optional) Avocado slices, for serving (
optional)
kosher salt 1 tsp paprika (or smoked paprika) 1/4 -1 / 2 tsp
chipotle chile
powder (
optional) 1/3 cup chopped fresh cilantro 1 quarter of a lime, juiced Sour cream, cheese, lime, avocado, hot sauce (all
optional for serving)
Ingredients: 1 package (8 ounces) organic tempeh 1 onion 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon medium - hot
chipotle chili
powder (
optional) 1 teaspoon parsley flakes 1 cup water 1 can (15 ounces) diced, organic tomatoes, no - salt - added 1 cup frozen organic corn salt to taste (I don't add salt)
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili
powder 1 1/2 teaspoons ancho or
chipotle chili
powder 1 1/2 teaspoons ground cumin pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste
Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black pepper Pinch of cayenne pepper 1/4 teaspoon
chipotle chile
powder, or 1/2 teaspoon chili
powder (
optional) 1 tablespoon coconut oil or olive oil (
optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (
optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
3 egg yolks 1/2 clove garlic 1/2 tsp
chipotle powder 1 / 2T maple (
optional) 1 / 2T dijon Juice half lemon 3 tablespoons roasted red peppers S and P 2/3 cup avocado oil
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak, roast, stew meat, etc) 3 - 4
chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic
powder 1/2 tsp onion
powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice
Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Ingredients: 1 package (8 ounces) organic tempeh 1 onion 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon medium - hot
chipotle chili
powder (
optional) 1 teaspoon parsley flakes 1 cup water 1 can (15 ounces) diced, organic tomatoes, no - salt - added 1 cup frozen...
For the Dry Rub 1/2 cup brown sugar 2 teaspoons sweet paprika 1 teaspoon garlic
powder 1/2 teaspoon freshly ground black pepper 1 tablespoon salt 1 teaspoons instant espresso
powder 1/4 teaspoon allspice 1 teaspoon
chipotle powder,
optional
-LSB-...] Ingredients: Sweet potatoes, fat, hot dogs or sausages, ground beef, roasted tomatoes,
chipotle peppers in adobe sauce, red onion, garlic, chili
powder, cocoa
powder (
optional), salt, pepper and cheddar cheese.