This recipe is delicious when made with just the garlic,
sea salt and pepper too.
Not exact matches
To start, I made a simple barbecue spice blend with chili powder,
sea salt, coconut sugar (maple sugar works well
too), paprika, garlic, cumin, mustard,
and black
pepper.
It's just a sandwich, on plain old whole wheat bread, piled just high enough (but not
too high) with just the basics — peppery fresh basil, perfectly ripe end - of - summer tomatoes, creamy avocado, just a few ever - so - thinly sliced onions, a thin swipe of mayo
and a few generous grinds of
sea salt and black
pepper.
can of peeled whole tomatoes, undrained * 1 onion, peeled
and roughly chopped * 1 cup cilantro, chopped * 2 garlic cloves, cut in half * 1 Serrano chile
pepper, stemmed
and cut in half (use the seeds,
too, if you want your stew to be pretty spicy) * 1/4 cup lime juice (or brown rice vinegar) * 1 tablespoon olive oil * 1 teaspoon Himalayan or
sea salt
herb infused olive oil (Regular olive oil works
too) Additional
sea salt and black
pepper to taste
1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well
too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2 tsp
sea salt + freshly ground black
pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white
and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell
pepper (2 red
peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed
and roughly chopped
1 cup gluten - free flour (prefer Bob's Redmill gluten free flour) * if the dough is
too wet, feel free to add additional flour 2 medium russet potatoes, peeled
and chopped 2 cloves of garlic 6 tablespoons of corn starch 1 teaspoon
sea salt 1 teaspoon baking powder 1 tablespoon Italian seasoning 1/2 teaspoon red
pepper flakes
1 large zucchini or 2 small zucchinis Juice
and zest of 1 lemon 2 garlic cloves Handful of fresh chives, chopped 1/4 cold - pressed olive oil 2 tablespoons of raw tahini (regular is tahini is fine
too, it just won't be 100 % raw)
Sea salt / black
pepper to taste Garnish: Fresh chives chopped
and hemp oil (optional)