For the avocado sauce 2 avocados 2 tablespoons cilantro, finely chopped 1/2 teaspoon cumin 1 lime, juiced 1/2 clove garlic, finely chopped 3 tablespoons water (or more to desired thinness) 1 tablespoon olive oil 1/2 teaspoon sea
salt Pinch of crushed red pepper flakes (optional)
Not exact matches
can tomato sauce, chopped garlic,
salt and
pepper, oregano, basil a
pinch of sugar and
crushed red pepper flakes.
In a food processor, combine the tomatoes, almonds, garlic, basil, anchovies, capers,
crushed red pepper, cheese, and a good
pinch of salt and
pepper.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1
red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea
salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans
crushed tomatoes, don't drain
extra virgin olive oil
Pinches of crushed red chili
pepper flakes, kosher
salt and freshly ground black
pepper 2 tbs.
Spoon the scallops and sauce over freshly cooked angel hair pasta that has been tossed with extra-virgin olive oil,
salt, freshly ground black
pepper and a
pinch of crushed red pepper flakes.
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic powder 1/2 tsp dried basil
Pinch of crushed red pepper flakes Sea
salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
Spicy Lemon Vinaigrette: Whisk well together 1/4 cup fresh lemon juice, 3/4 teaspoon Dijon - style mustard, a good
pinch of salt,
pepper, dried oregano and
crushed red pepper.
Stir in the leek, onion, green
pepper, celery, jalapeño,
crushed red pepper, garlic, bay leaves, and a
pinch of salt.
Toasted gluten - free bread, avocado sliced on top,
pinch of sea
salt, squeeze
of lime + sprinkle
of crushed red pepper flakes.
3 pounds fresh plum tomatoes, peeled and seeded 1/4 cup olive oil 2 large garlic cloves,
crushed Pinch of red pepper flakes Sea
salt, to taste 4 fresh basil leaves, torn into bits
3 cloves
of garlic, smashed 3 carrots, sliced into 1/2 inch pieces 3 sweet potatoes, sliced into medium sized pieces 2 stalks
of celery, chopped 1/2 medium sized onion, diced 2 tsp
of oregano 2 tsp
of dried parsley 1 tsp
of cumin 1 tsp
of onion
salt 1
pinch of red pepper flakes 1
crushed bouillon cube
* 3 tablespoons olive oil * 1 teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic,
crushed * 1
red bell
pepper, cored, seeded, and thinly sliced * 1 yellow bell
pepper, cored, seeded, and thinly sliced * 1/2 teaspoon hot smoked paprika * A
pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount
of frozen roasted tomatoes from my garden last summer instead) * Sea
salt and freshly ground black
pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (optional... this was my addition to the recipe)
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher
salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea
salt 1 acorn squash, halved, seeded and cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice
Pinch of crushed red pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
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)
Add the onions,
crushed red pepper and a
pinch of salt.
Chipotle - tomato sauce: 2 tablespoons extra-virgin olive oil 2 big
pinches of red pepper flakes 2
pinches of salt 1 large clove garlic, chopped 1 14 - ounce can
crushed tomatoes 1 tablespoon fresh oregano leaves 1 1/2 tablespoons adobo sauce from a can
of chipotle
peppers
1 aubergine (eggplant), diced 2 courgettes (zuchinni), diced 1
red pepper, diced 1 yellow
pepper, diced 6 shallots, diced 20 cherry tomatoes 2 tbsp olive oil 3 tbsp balsamic vinegar 1 tbsp tomato puree (tomato paste) 2 garlic cloves,
crushed 2 tbsp dried oregano A good
pinch of sea
salt and black
pepper 280g wholewheat spaghetti 4 tbsp fresh basil, chopped
2 cloves
of garlic,
crushed 1
red chilli, deseeded and chopped 1/2 cup pumpkin seeds 1/2 tsp paprika 1/2 tsp cumin 1/4 tsp mixed herbs
pinch cayenne
pepper 1 x 400g can
of black beans, drained and rinsed
salt and
pepper to season
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
2 tsp
of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp
of cumin seeds (or 1 tsp ground) 4 cloves
of garlic,
crushed 1 medium onion, chopped
Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2
red capsicums, roasted, peeled, and seeded Freshly ground
pepper, to taste
Meanwhile prepared the herbed tahini sauce by combining the last 2 tablespoons olive oil and the garlic, scallion, tahini, lemon juice, mint, dill, parsley,
crushed red pepper, water and a
pinch of salt and
pepper in a blender or food processor and process until smooth.
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1
red bell
pepper, seeded and diced 1 green bell
pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea
salt 1 large
pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can
crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2
of a fresh lemon extra sea
salt, as needed for seasoning
1 pound spaghetti or linguine
Salt Extra-vrigin olive oil
Crushed red pepper flakes 3/4 pound broccolini, ends trimmed, cut into 1 - inch pieces 3/4 pound medium shrimp, peeled and deveined, with tails intact 1 large garlic clove, minced 1 (28 - ounce) can Italian plum tomatoes
Pinch of sugar 1/2 cup whole basil leaves, torn if large Freshly ground black
pepper
Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced, optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom
of stem removed 1/2 teaspoon ground nutmeg, optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2 teaspoons wheat - free tamari
Pinch crushed red pepper flakes, optional 2 tablespoons finely chopped flat - leaf parsley Sea
salt and ground black
pepper to taste 2 tablespoons nutritional yeast 1 teaspoon smoked paprika Parsley sprigs for garnish
2 large zucchini 2 small yellow squash 1 beet 2 large
red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves
of garlic large handful
of fresh basil a few tablespoons
of olive oil 1/2 cup dry white wine 1/2 teaspoon
crushed red pepper flakes Good
pinch Kosher
salt Lots
of fresh black
pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
Combine 1/2 cup coconut milk, 1/2 cup peanut butter, 1 tablespoon reduced - sodium soy sauce, 1 teaspoon chopped garlic, 1 teaspoon fresh lime juice, 1/2 teaspoon
salt, a
pinch of crushed red pepper flakes, and 2 tablespoons water in a blender.
Mojito Chicken from Envious Edibles 1/2 onion, diced 2 cloves
of garlic, diced 2 chicken breasts, cut into bite sized pieces 1 jar
of Trader Joe's Mojito Simmer Sauce 1 can
of corn, drained (I used 8 oz frozen corn) 1 can
of black beans, drained 1 tablespoon
of Caribbean seasoning (I used 1 tbsp
of Jamaican Jerk Seasoning) 1/3 cup
of Bacardi 151 Rum (or any rum
of your choice)(I used Jamaican Appleton Estate) 1
pinch of crush red red pepper (I omitted this)
Salt and
pepper chicken, sprinkle with Caribbean seasoning,
crush red red pepper and cook until brown in small amount
of olive oil.
2 Tablespoons
of chopped garlic 3 Tablespoons
of olive oil 8 cups chopped tomatoes (fresh or canned) 1 cup onions, chopped 1/2 cup
of fresh chopped parsley 1 teaspoon oregano 1 teaspoon
of crushed red pepper 1/8 cup
of fresh chopped sweet basil
Pinch of thyme
Pinch of rosemary One teaspoon
salt One teaspoon black
pepper
All you need is cucumbers, fresh ginger, pickled ginger, rice vinegar, sugar,
salt, and
pinch of crushed red pepper.
All you need is cucumbers, fresh ginger, pickled ginger, rice vinegar, sugar,
salt, and
pinch of crushed red pepper (if you so desire; you can skip this ingredient).
Add onion, garlic,
crushed red pepper and cilantro, along with a large
pinch of salt, and cook, stirring, until onions are softened and just barely beginning to brown, about 10 minutes.
Ingredients: 2 tsp coconut oil 1/2 medium yellow onion, diced 2 garlic cloves, minced
Pinch of crushed red pepper flakes 1 tsp ground cumin 1 tsp turmeric powder
Pinch of ground coriander
Pinch of ground cardamom
Pinch of Wright
salt or other recommended
salt Dash
of ground black
pepper 1/2 large head cauliflower, roughly chopped 2 cup unsweetened, full - fat... Read More»
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1
red bell
pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon sea
salt and fresh cracked
pepper to taste
Pinch of crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
2 tsp
of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp
of cumin seeds (or 1 tsp ground) 4 cloves
of garlic,
crushed 1 medium onion, chopped
Pinch salt 2 tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2
red capsicums, roasted, peeled, and seeded Freshly ground
pepper, to taste