Add roasted broccoli florets, lemon zest, and
reserved cilantro leaves to garlic and toss to combine.
Not exact matches
Garnish the
reserved 1/4 of apple — cut in small cubes pumpkin seeds — optionally soaked and dehydrated for extra crunch drizzle of chili olive oil (optional)-- olive oil mixed with chili powder fresh mint or
cilantro leaves
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly chopped 1 large apple (any kind)-- cored and roughly chopped,
reserve 1/4 for garnish 1 handful fresh
cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to taste
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts
reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or
reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce
leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of
cilantro, chopped the green part of the green onion,
reserved from the cashew cream METHOD Make the cashew cream:
1 small bunch
cilantro (about 1 1/2 ounces; 45g), thick stems
reserved separately from
leaves and tender small stems
Top with
reserved chermoula, then
cilantro leaves; drizzle with more vinegar, if desired.
Then, add half of the chopped
cilantro (
reserve other half for garnish), green chilis, curry
leaves, tumeric, sugar and potato.
Add most of the sliced green onions,
cilantro and basil
leaves to the bowl (
reserving a small handful for the top of the slaw).
Place eggplant over Chevre, top with pomegranate seeds,
cilantro leaves and
reserved Chevre mixture.
Add
cilantro stems (
reserve leaves for another use), shallot, and 1 — 2 Thai chiles, depending on how hot you like it, and pulse until finely chopped.
1 large avocado, pit removed, 6 thin slices
reserved for garnish 1/4 cup finely minced onion, divided into 2 portions 1 medium tomato, chopped 4 eggs (2 eggs per omelette) 2 tablespoons chopped fresh
cilantro, divided into two portions 2 fresh, small hot chiles, such as serrano, stems and seeds, removed, minced, divided into 2 portions 2 tablespoons olive oil Cilantro leaves for
cilantro, divided into two portions 2 fresh, small hot chiles, such as serrano, stems and seeds, removed, minced, divided into 2 portions 2 tablespoons olive oil
Cilantro leaves for
Cilantro leaves for garnish
1/4 cup diced yellow onion (
reserved from above) 2 cups packed
cilantro leaves and tender stems 1/4 cup chopped golden raisins 2 tablespoons white wine vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt Make brown rice.
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
Serve with a few
cilantro leaves, the
reserved peptitas and if you like, some queso fresco on top.
1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid
reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1 additional teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1 cup vegetable broth or water 1 bunch chopped fresh
cilantro leaves