Jessica — you had a question about substituting organic
regular red chili pepper flakes for the gochugaru.
Not exact matches
3 cups butternut squash, cubed 2 cups green beans, trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano
chili, chopped 14 oz (1 can) coconut milk salt and
pepper to taste pinch of
chili pepper flakes (I used bird's eye
chili flakes, which is hotter than
regular red pepper flakes.
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).
To make the garlic -
chili oil 1 Combine the vegetable oil, sesame oil,
regular red -
pepper flakes, and Korean
red -
pepper flakes in a small, heavy - bottomed saucepan.