Not exact matches
Mexican Spiced Tomato
Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili powder (I used a mix of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup
Sauce: 1 tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2 tablespoons
chili powder (I used a mix of chipotle and
regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato
sauce 3/4 cup
sauce 3/4 cup water
Dressing: 2 tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented soy
sauce or you can use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch of
chili powder Note: if using
regular vinegar, you have to add some salt to taste
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon
chili powder 1 teaspoon dried Mexican oregano (or
regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy
sauce 1 cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
Cheese
sauce notes: I used garlic
chili pepper cheddar for the
sauce, but
regular sharp cheddar, pepperjack, or even monterey jack would work well.
1 c. quinoa (I mixed red and white together) 3/4 c. coconut milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari soy
sauce (or
regular if it's what you have) 3 T. fresh squeezed lime juice 1 T. fresh ginger, mashed 1 t.
chili garlic
sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to pieces (I used Nori powder as I have a small bag of it)
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
-LSB-...] vegan or
regular mayonnaise 1 Tablespoon red
chili / garlic
sauce (store bought or homemade - this is great recipe here) Sesame oil to -LSB-...]
Grocery list: 3/4 pound andouille sausage 2 large onions 1 bunch fresh parsley Celery Long - grain brown rice 1 package ground soy 1 bottle barbecue
sauce Chili powder Cumin Cayenne Red pepper flakes Black pepper Sea salt 2 large zucchinis 5 cloves garlic Ricotta cheese 1 bag shredded mozzarella cheese Tomato
sauce 1 16 - ounce can diced tomatoes in juice 1 bag pizza dough,
regular or whole wheat (It's up to you.
For the
sauce, I used fresh squeezed lime juice (can sub two tablespoons of tamarind paste plus six tablespoons of rice vinegar), reduced sodium soy
sauce (can sub tamari
sauce or coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey, coconut sugar,
regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar), fish
sauce (can sub vegan fysh
sauce), and sriracha red
chili sauce (can sub one half teaspoon of crushed red pepper flakes).