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.
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
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
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)
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 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.
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.