Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple —
peeled, cored and
sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest
of 1 lemon 1/2 tablespoon chopped fresh
ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
Roughly 1/2 cup each
of: - Red Pepper,
sliced - Carrot, Shredded or
peeled thinly with a veggie
peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated
ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
9 cups
of baby spinach, washed 6 mandarins,
peeled and segmented 1/2 cup diced green onion 1/2 cup shredded carrots 1/2 cup cashews 8oz can
sliced water chestnuts, drained 1/2 cup olive oil 1/4 cup rice vinegar 1/4 cup ponzu sauce 1/2 teaspoon dried
ginger 1 cup chow mein noodles
* 1/2 cup
peeled and diced
ginger * 1/2 cup thinly
sliced lemongrass (bottom part
of the stalks only - remove the woody top section) * 2 cups sugar * 1-1/4 cup water
1 1/2 pounds carrots,
peeled and
sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly
sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh
ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
3 - 4 cups water 1/2 teaspoon minced
ginger (or 1 inch cube
of fresh
ginger,
peeled and
sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice,
sliced) 75g [2.6 oz] rice noodles 1 bok choy,
sliced in halves or small pieces 1/2 carrot,
sliced into ribbons (using the vegetable
peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
Ingredients 1 small pumpkin a pinch
of whole sea salt filtered water (to cook the pumpkin) 2 apples (I used Red Delicious),
peeled and cut into cubes or
slices 4 tablespoons extra virgin olive oil, and some more to serve juice
of 3 cm fresh
ginger root a large handful
of pumpkin seeds half a -LSB-...]
1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin
slices of fresh
ginger,
peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
granny smith and golden delicious apples,
peeled, cored, and thinly
sliced juice
of 1/2 lemon 1/3 cup brown sugar 1/4 cup granulated sugar 1 1/2 teaspoons cinnamon 1 teaspoon nutmeg pinch cloves pinch allspice pinch
ginger pinch coriander 1/4 teaspoon salt 3 tablespoons cornstarch
1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted dry
of any water and minced 2 tsp canola oil 2 Tbsp fresh minced
ginger,
peeled 1/3 c onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly
sliced
Simple
sliced carrots are rendered unbelievably soft and fragrant, sautéed in a glaze made with fresh grated orange
peel, orange juice, honey,
ginger and a bit
of butter.
2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and
sliced 3 garlic cloves, minced 1 1 - inch piece
ginger,
peeled Kosher salt, to taste 5 cups reduced sodium chicken broth 2 cups water 4 oz soba noodles 2 cups shredded chicken 12 oz baby bok choy, ends trimmed juice
of 1 small lime 1 tablespoons low sodium soy sauce
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub
ginger, thinly
sliced (no need to
peel) 6 cloves garlic, smashed 1 large white onion, roughly chopped 3 tablespoons
sliced lemongrass 1 teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups water Juice
of one lime
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh
ginger root,
peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes,
peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
spice paste: 3 lemongrass stems, finely
sliced, white part only 2 - 4 red chilis, to taste 1/2 red onion, rough chopped 4 garlic cloves, diced 1 ″ piece
of fresh
ginger,
peeled &
sliced 1/2 cup grape seed oil 2 tsp shrimp paste 1 tsp ground turmeric 1 tsp sweet paprika
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber,
peeled and cut into thin
slices 2 tomatoes,
sliced 1 onion,
sliced into rings 1 1 - inch piece
of ginger,
peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
What you need: -2 cups
of water -1 inch piece
of ginger,
peeled and
sliced -1 / 4 cup
of lemon juice -3 tablespoons
of honey -4 tablespoons
of gelatin - Saucepan - Whisk... Read More
* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups
peeled, matchstick sized pieces
of ginger * 1 pound boneless chicken (your choice
of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion,
sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly
slices
ground pork, turkey or chicken s and p 3 Tbsps flour 3 Tbsps S&B Japanese curry powder
peeled onion, quartered 3 cloves garlic,
peeled peeled sliced carrot 2» fresh
ginger,
peeled and thinly
sliced mango,
peeled and coarsly chopped, or a
peeled banana and 2 Tbsps sweet mango chutney - such as Major Gray a green apple,
peeled, cored and quartered 2 Tbsps tomato paste 1 Tbsp worchestershire sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup
of Panko breadcrumbs cooked rice shredded cabbage tonkatsu sauce
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic,
peeled and mashed 1/4 cup extra virgin olive oil 2 teaspoons ground cumin 1 1/2 teaspoons freshly grated
ginger 1/2 teaspoon sea salt 1/2 teaspoon turmeric 1/2 teaspoon paprika 1/2 teaspoon cinnamon 1/8 teaspoon black pepper 2 teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind
of 1 lemon 8 - 10 black or kalmata olives, pitted and
sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
Ingredients - 12 oz beef eye
of round (cheap cut
of meat is fine since you're going to thinly
slice it)- 1 2 - inch piece
of ginger,
peeled and grated - 4 garlic cloves, minced - 2 star anise pods - 5 whole cloves - 1 cinnamon stick - 8 cups
of beef bone broth or beef stock (I used a mix
of both)- 1 teaspoon asian fish sauce - kosher salt, to taste - 4 oz dried rice noodles - 4 oz mushrooms, such as shiitake, oyster, or cremini - 3 carrots,
peeled and thinly
sliced - 1 head
of boy choy, cut and washed
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 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh
ginger,
peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots,
peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly
sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
1 cup
of black rice 1 small butternut, acorn (or any type
of squash),
peeled, seeds removed, and diced (about 2 cups) extra virgin olive oil salt + pepper 2 large handfuls
of spinach 1 small red onion,
sliced grapeseed (or a neural high heat oil) salt 2 tablespoons
of sesames seeds 1/4 cup
of pumpkin seeds for the sesame
ginger dressing: 1/2 inch piece
of ginger,
peeled 1 small shallot 1 garlic clove,
peeled 1 teaspoon
of honey 1 tablespoon
of lime juice 2 tablespoons
of toasted sesame oil 1 teaspoon
of tamari (OR 1/2 teaspoon
of salt) 3 - 4 tablespoons
of grapeseed or sunflower oil
8 - inch piece fresh
ginger,
peeled (use the edge
of a teaspoon to scrape off the skin) and
sliced crosswise into thin rounds
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such as cayenne or chile de arbol), stems discarded • 1 teaspoon cumin seeds • 1 teaspoon coarse sea or kosher salt • 1/2 teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2
slices fresh
ginger (each about the size and thickness
of a quarter; no need to
peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola oil, for brushing • Sour cream or creme fraiche, for serving (optional)
The tea was just a bunch
of sliced ginger and some grated lemon
peel, cooked for half an hour in about 1 liter
of water.
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic,
peeled and
sliced thinly 3 sweet potatoes,
peeled and chopped into bite sized chunks 1 butternut,
peeled, seeded and chopped into bite sized chunks 3 large carrots,
peeled and chopped into bite sized chunks Thumb size piece
of fresh
ginger,
peeled and
sliced into matchsticks 2 tablespoons ras - el - hanout Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly
sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful
of roasted almonds, roughly chopped
firm tofu, cut into cubes / 1 onion,
sliced / 2 cloves garlic, minced / 1 ″ piece
of ginger,
peeled and minced / 1 can coconut milk / 1 - 2 T curry powder / Salt & pepper / 1/2 t chili garlic sauce — the heat can be adjusted to your own taste
* 2 Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece
peeled fresh
ginger, grated (
peeled, frozen
ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending on your heat tolerance / preference), thinly
sliced * 3 Tablespoons fish sauce * 2 Tablespoons palm sugar or brown sugar * 1 Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your choice * 6 - 8 green onions,
sliced on the diagonal into approx 1 / 2 - inch lengths
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)
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground
ginger (or 1 tablespoon fresh
ginger,
peeled and grated — I love fresh
ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly
sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and
sliced almonds for topping, if desired
3/4 cup brown rice, cooked based on package instructions 2 - 3 garlic cloves, finely chopped Small chunk
of ginger,
peeled and finely chopped 1 small yellow onion, chopped to your preference 1 head
of broccoli, stems removed 2 - 3 carrots,
sliced 1 baby bok choy, ends cut off and leaves separated 1/4 cup toasted sesame oil 1/4 cup tamari (or soy sauce)
about 6 handfuls (or 250 g)
of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest
of 1 organic lemon 1 garlic clove,
peeled 1 small handful
of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin powder 1 teaspoon and a half
ginger powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1 small red chili pepper, cleaned and
sliced
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1 tablespoon minced fresh
ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion,
peeled and thinly
sliced 1/2 small head
of green cabbage, cored and thinly
sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, optional
rhubarb, cleaned and cut into 2 - inch pieces 1 cup fresh - squeezed orange juice 1/4 cup honey 1/2 tsp kosher salt 8 pods green cardamom 2 whole star anise 1 vanilla bean, split, seeds scraped 1 / 2 - inch piece
of fresh
ginger,
peeled and thickly
sliced
* 2 medium - large carrots, preferably organic,
sliced to accommodate your juicer * 1 medium beet, preferably organic,
sliced to accommodate your juicer * 1/2 medium green apple,
peeled if not organic,
sliced to accommodate your juicer * 1/2 lemon, preferably organic * 1 small chunk
of fresh
ginger (approximately the size
of your thumb)
Domaine De Cibadies Cabernet Sauvignon 75 cl Domaine De Cibadies Sauvignon Blanc 75 cl Cornelius's Irish Lemony Homemade Lemonade 750 ml Cooleeney Farmhouse Creamy Cheese 200g Ducs De Gascogne Traditional Duck Terrine 65g Ballintubber Cheddar with Chilli & Black Pepper 200g Union Hall Irish Salmon Pate 150g Farmhouse Biscuits Luxury Stilton & Sweet Fig Savoury Biscuits 125g Slievebloom Farmhouse Irish Cranberry Chutney 225g Folláin Cranberry Sauce 240g - Great Taste Award Hartys
Ginger Cumberland Jelly with Port 230g - Great Taste Awards Florrie's Award Winning Ham Glaze 190g Slievebloom Farmhouse Spiced Marmalade 320g - Great Taste Award Lily O'Brien's Hanging Tree (Salted Chocolate Caramels) 108grms York Fruits, an assortment
of Fruit Flavour Jellies 200g Sweet Boutique Christmas Mallows 170g Cottage Delight Indulgent Festive Fudge 100g (made with butter, mixed
peel, raisins, almonds and festive spices for a little taste
of Christmas) Seery's Luxury Traditional Christmas Pudding 454g Farmhouse Biscuits Christmas Carol Tin
of Orange Spiced Biscuits 150g Sam's Cookies Iced Luxury Christmas Cake 500g Sam's Cookies Award Winning Christmas
Slice 160g A decadent layer
of Shortbread with Mincemeat Topped with Irish Butter Crumble Keoghs Roast Turkey & Secret Stuffing Gourmet Crisps 125g Shropshire Spice Plum &
Ginger Wholemeal Hand Blended Stuffing Mix 150g Green Saffron Turkey Delight Spice Blend, innovative blend
of fresh Indian spices and Country Winner for Ireland at International Sial d'Or awards.
1 clove
of garlic, minced 1 - inch piece
of ginger, minced 1 carrots,
peeled and thinly
sliced 1 small head
of cauliflower, chopped into bite - sized pieces 2 hand fulls
of green beans, trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a few seeds in for a bit
of heat) 2 pieces
of baby bok choy, thinly
sliced
Step 2: Add a couple
of slices of fresh
peeled ginger for extra flavor.
2 tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots),
peeled and
sliced 1/2 head
of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated
ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending on taste) 3 - 4 cups chicken stock or vegetable stock (depending on how thick you like the soup) 1 cup coconut milk
2 inches fresh
ginger,
peeled (scrape away the skin using the edge
of a teaspoon) and
sliced into 1/4 - inch rounds
Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz
of smoothie, depending on how much liquid you add 3 oranges,
peeled 2 tightly packed cups
of greens (I used a «Power Greens» mix
of baby kale, chard, and spinach) 3/4 tsp vanilla extract 1 1/2 frozen bananas 1 to 2 cups
of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh
ginger (optional)-- add 1 - 2
slices of fresh
ginger — it adds some zing to the smoothie
1 tablespoon Primal Kitchen ® Avocado Oil 3 to 4 pounds boneless pork butt / shoulder roast 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon black pepper 2 - inch piece
of fresh
ginger,
peeled and thinly
sliced 4 cloves
of garlic, finely chopped 1 onion,
peeled and cut into 8 chunks 1/2 can
of coconut milk Lime wedges for garnish
2 cup steel cut oats 4 ripe bananas
peeled and
sliced 4 cups water 1 tablespoon
of ground cinnamon 1 teaspoon
of ground
ginger 1/2 teaspoon
of ground nutmeg
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
Green Lemonade Juice 1 large apple, cored 3 stalks celery 1/2
of a lemon,
peeled and seeded 1 thin
slice fresh
ginger,
peeled 1 handful fresh kale leaves, stems removed (about 1 cup)
1 tbsp coconut oil 1 onion, finely
sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece
of fresh
ginger,
peeled and finely grated 1 red chilli, finely
sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful
of coriander leaves a squeeze
of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.
for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more for brushing the rolls 1 shallot — minced 1 inch piece
of ginger —
peeled and minced 5 green onions —
sliced 1/2 red bell pepper — cubed 1 - 2 ear
of corn — kernels
sliced off 1/2 small green cabbage — finely shredded 1/2 lime — juiced sea salt and freshly ground black pepper 2 tablespoons sesame seeds — optional
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece
of cinnamon stick 2 cardamom pods 1 two - inch piece fresh
ginger,
peeled and finely chopped 6 cloves garlic,
peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely
sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste