3/4 teaspoon coarse ground black pepper 1 15 -
ounce organic chickpeas, drained and rinsed 1 15 - ounce can organic black beans, drained and rinsed 1 cup shelled edamame (If using frozen edamame, run it under warm water for 20 seconds to thaw.)
Not exact matches
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black
chickpeas ** 6 - 8
ounces firm
organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28
ounce can of crushed tomatoes (I used
organic, fire roasted) 4 cups of vegetable stock 1 can of
chickpeas, drained 1 can (14 oz.)
Ingredients: 12
ounces raw
organic almonds 2 Tablespoons
Chickpea Miso (we use South River) 3/4 cups water Directions: 1.
Ingredients: 12
ounces raw
organic almonds 2 Tablespoons
Chickpea Miso (we use South River) 3/4 cups water
3 cups cooked
chickpeas, rinsed (2 15 - 16
ounce cans) 3 medium
organic Yukon Gold potatoes, cut in...
8 (6 - inch) pita breads, cut into quarters 1 (15 -
ounce) can
organic chickpeas, drained and rinsed 1 avocado, peeled and pitted 2 roma tomatoes, finely chopped (about 2 cups) 4 stalks scallions, white and green parts, finely diced (about 1 cup) 1/2 cup finely chopped fresh cilantro 3?