Not exact matches
12 -
ounce bag
of cranberries, bruised ones discarded, rinsed and drained 1/2 cup honey 1 tablespoon brown sugar 2 - to 3 - inch cinnamon stick 4 green cardamom pods 1/4 teaspoon
ground nutmeg 1/8 teaspoon
ground cloves Zest from 1 orange, about 1 tablespoon 2 tablespoons finely chopped candied
ginger 1 tablespoon Grand Marnier, optional
You'll need one can
of mandarin oranges, some low - sodium soy sauce, dried -
ground ginger, hoisin sauce, shredded but cooked chicken, four whole - wheat tortillas, a grated carrot, zucchini, and four
ounces of Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar.
Tofu with Honey and Herbs 1, 12 - 14
ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs
of fresh thyme A few sprigs
of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon
ground nutmeg Sea salt and freshly
ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons
ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
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.)
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece
of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15
ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon
ground coriander 2 teaspoons cayenne, or to taste salt and freshly
ground black peppers 1/2 cup cilantro, chopped
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry powder - 1 teaspoon sweet paprika - 1/2 teaspoon
ground ginger - 1 teaspoon sugar or honey - 1 tablespoon
of tomato paste (I love the squeeze tube from Trader Joe's)- 28 -
ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to taste - Chopped cilantro or parsley for topping
Whoopie Pie Frosting 2 - 2 1/2 cups confectioners» sugar 1 cup unsalted butter, softened 7.5
ounce jar Fluff (Marshmallow Cream) 2 teaspoons Vanilla Bean Paste or vanilla extract 1/2 teaspoon
ground ginger 1/2 teaspoon
ground cinnamon Dash
of salt
1/3 cup golden raisins Zest and juice
of 1 orange 2 pounds ripe Fuyu persimmons 1 cup breadcrumbs 1/2 cup sugar 1 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger 1/4 teaspoon
ground allspice 4
ounces (1 stick) unsalted butter, melted 5 sheets phyllo dough, thawed Confectioner's sugar for dusting
2 large garlic cloves 1/2 teaspoon kosher salt Pinch
of saffron threads 2 teaspoons roughly chopped fresh
ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon
ground cumin 1/4 teaspoon freshly
ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12
ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry vinegar and olive oil, for drizzling
1 small onion, chopped 1 tablespoon olive oil 2 inches fresh
ginger, grated 2 cups butternut squash, cubed 2 cups vegetable stock 1 14 -
ounce can
of diced tomatoes 1/2 cup red lentils 1/2 teaspoon salt 1/2 teaspoon
ground black pepper
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)
for the filling: 250 grams (15
ounces) raw, unsalted cashews (soaked *) 50 grams (3 tablespoons plus 1 1/2 teaspoons) coconut oil 150 grams (5.4
ounce can) coconut cream 78 grams (2 tablespoons) maple syrup 60 grams (1/4 cup) pumpkin puree juice
of 1 lemon pinch sea salt 1/2 teaspoon cinnamon 1/4 teaspoon
ground ginger 1/8 teaspoon
ground cloves
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 -
ounce) package frozen spinach (thawed, squeezed
of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh
ginger (peeled, minced) Kosher salt and freshly
ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound
ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon
ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh
ginger (peeled, minced) Kosher salt and freshly
ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly
ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly
ground black pepper (to taste)
1 tablespoon
ground coriander 1/2 tablespoon
ground cumin 1/4 teaspoon
ground turmeric 1/4 teaspoon cayenne pepper 3 tablespoons canola oil 1 1/4 teaspoons salt, or to taste 1/4 cup diced onions (about 1/2 medium onion) 1 1/2 cups diced tomato (fresh or canned) 1 one - inch knob
of ginger, peeled and finely grated 1 pound cremini or button mushrooms, halved lengthwise (or quartered if very large) 1 10 -
ounce bag frozen peas, defrosted
3 tablespoons vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili pepper
of choice, seeded and diced 1 (2 - by - 1 inch) hunk fresh
ginger, peeled and minced 1 1/2 to 3 tablespoons curry powder * (preferably Madras - style) 1 teaspoon
ground cumin 1/4 teaspoon cayenne 1/4 teaspoon
ground turmeric 1 teaspoon salt 2 (15 -
ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 -
ounce) package 8 - or 10 - inch whole wheat tortillas
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
1/2 teaspoon
ground or powdered red chile 1 5 - pound leg
of lamb, trimmed
of fat 8
ounces plain yogurt 1/2 level teaspoon powdered
ginger 2 cloves garlic, crushed 2
ounces ground pistachio nuts 1/2 teaspoon saffron, or substitute annatto (available in Latin markets) 1/4 pound butter or shortening
1 cup freshly squeezed orange juice (3 - 4 large juicy oranges) 1 tablespoon freshly grated
ginger 2 teaspoons tamari (or soy sauce) 1 1/2 tablespoons mirin 2 teaspoons maple syrup 1/2 teaspoon
ground coriander 2 small garlic cloves, crushed roughly 10
ounces of tempeh (or extra-firm tofu) 2 tablespoons coconut oil, ghee, or olive oil 1/2 lime a handful
of cilantro (coriander) leaves
• 2 medium onions, peeled and chopped fine • 3 cloves garlic, chopped fine • 1/8 pound sweet butter • Zest
of 1/2 medium orange • 6 cups quarts pureed fresh tomatoes • 1 5 -
ounce can tomato paste • 6 cups freshly squeezed orange juice • 1 teaspoon
ground ginger • 1 tablespoon finely grated fresh
ginger • 1/4 teaspoon white pepper • 1/2 teaspoon salt • 3/4 tablespoon salt • Cayenne to taste
1 cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1 cup (140 g) superfine brown rice flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) quinoa flour 1/4 cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon
ground ginger 1/2 cup plus 1 tablespoon (115 g) natural cane sugar Zest
of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the cake rich and yellow) 1/4 cup olive oil 3
ounces (90 g) diced rhubarb 3
ounces (90 g) sliced strawberries 3
ounces (90 g) raspberries 1/2 teaspoon
ground pink peppercorns
3 tablespoons vegetable oil 1 large garlic clove, minced 1
ounce ginger, finely grated Juice and grated zest
of 2 lemons Kosher salt and freshly
ground black pepper 10
ounces dried somen 24 small headless tiger shrimp, peeled, halved lengthwise, and deveined 1 cup fresh shelled or frozen green peas, or 1 1/2 cups edamame (thawed if frozen) 1 scallion, trimmed and thinly sliced on the diagonal
INGREDIENTS For the pickled red onions: 1 cup unseasoned rice vinegar 1 small red onion, thinly sliced For the beef lettuce cups: 2 teaspoons olive oil 4 cloves garlic, minced 1 tablespoon minced
ginger Kosher salt and freshly
ground pepper 8
ounces ground beef, 90 % lean 1 tablespoon fish sauce 1 tablespoon red onion pickling liquid (or unseasoned rice vinegar) 1/3 cup pickled red onions (half
of the above recipe) 1/2 a large English cucumber, seeds scraped out, chopped in 1/4 - inch pieces 1/4 cup fresh parsley leaves, chopped 1/4 cup fresh mint leaves, roughly chopped 8 - 10 medium bibb lettuce leaves (from one head), washed and dried 2 tablespoons crushed peanuts (optional)
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh
ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10
ounces ground turkey or chicken (any
ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2
ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful
of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2
ounces) bean sprouts, soaked in ice water and drained just before use