2 sweet potatoes, peeled and diced 4 oz (1/2 cup) red lentils one small onion, finely chopped 1 tbsp
safflower oil pinch cinnamon pinch cardamom pinch cumin pinch coriander pinch turmeric 16 — 24 fl oz (2 - 3 cups) water
Not exact matches
3 large over-ripe bananas 1 «flax egg» (see note below) 1/3 cup extra virgin olive
oil or high - oleic
safflower oil 1/4 cup packed brown sugar 1/4 cup maple syrup 1 1/4 teaspoons vanilla extract 1 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves 1 1/2 cups spelt flour 1/4 cup chopped walnuts Scant 1/4 cup uncooked millet
Ingredients 1 tablespoon
safflower or other neutral
oil 1/2 teaspoon brown mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin
pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4 eggs, lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish
The four varieties are made with Beanfields blend of beans, whole grain brown rice,
safflower or sunflower
oil and, in three of the four flavours, a
pinch of salt (95 mg per ounce).
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