Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or
substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or
substitute macadamia nuts or cashews) 1/2 teaspoon
cumin powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
We'll use many of those same ingredients for our clone, but we'll
substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right, and for the natural flavor and color we'll use cayenne pepper,
cumin, paprika and garlic
powder, then filter the particles out with a fine wire mesh strainer after they've contributed just what the sauce needs.
For a
substitute for curry
powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground
cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper.
i was already chopping the onions when i realized i was out of chili flakes: (it's sooooo cold i didn't want to go out again so i've
substituted some indian spices: crushed
cumin & corriander seeds, bay leaves, and a pinch of garam masla (which has some chili
powder in it)
My wife is vegetarian so I will try this with Morningstar Farms crumbles instead of the beef — sauteed in chopped onions and garlic and a diced jalapeno peppper — and
substitute 1 T Chili
powder, 1 t
cumin, and 1 t paprika, dash of salt and fresh ground pepper with a cup of vegetable broth for the taco seasoning.
1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can
substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili
powder 1 teaspoon ground
cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile
powder 2 tablespoons hot or mild New Mexico chile
powder 2 teaspoons chipotle
powder 1/2 teaspoon cayenne pepper 1 tablespoon ground
cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso
powder 2 teaspoons molasses (or
substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
Coconut flour Almond flour Ground flax meal Granulated sugar
substitute (Splenda, Truvia, Swerve, Ideal) Xanthan gum Ground
cumin Ground coriander Cayenne pepper Red pepper flakes Ground ginger Onion
powder Garlic
powder Ground Cinnamon Dijon Mustard Almond butter (or peanut butter) Sugar Free Mayonnaise Gluten Free Soy Sauce (tamari) Olive oil Sesame oil Lindt 90 % chocolate (you'll need 1/2 oz)[divider]
6 New Mexican red chiles, stems and seeds removed (or
substitute 4 small, hot dried chiles, such as piquins) 1/4 cup
cumin seeds 1/4 cup coriander seeds 2 tablespoons black peppercorns 1 tablespoon mustard seeds 1 teaspoon cardamom seeds 1 teaspoon whole cloves 1 teaspoon fenugreek seeds 1 tablespoon turmeric
powder 1 tablespoon dried,
powdered curry leaves
Spice Paste: 12 dried red Kashmiri chiles, or
substitute santakas or mirasol, seeds and stems removed 2 teaspoons
cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric
powder 1/2 teaspoon red chile
powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam
powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon
cumin seeds pinch of cinnamon
powder 1 sprig of curry leaves 1/4 teaspoon turmeric
powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can
substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving
1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon
cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (add more if you love it hot) 1 pound dry split red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or
substitute 1/2 teaspoon dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or
substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon red wine vinegar 1/4 cup chopped fresh cilantro
Carne Freakin» Asada by @whole30recipes INGREDIENTS 2 lbs flap steak (grass - fed preferred) 2 limes 1 orange 1/4 cup avocado oil or olive oil 1 tbsp white vinegar 2 tsp chili
powder 2 tsp paprika 1 tsp
cumin 1 tsp oregano 1 tsp salt 1 tsp pepper 1/2 tsp onion
powder 1/2 tsp garlic
powder 1 tsp ancho chili
powder (can
substitute normal chili
powder if you want... but the ancho brings a different depth to it) DIRECTIONS Get a large 1Read more
-- nutritional yeast (read here about the best brand to get — you don't want fortified)-- liquid aminos (this is a soy sauce
substitute)-- garlic
powder —
cumin — no - salt seasoning (yes, I use the one from Costco — you can find a link to it here)-- parsley, dill, thyme — these are all good for roasting veggies and some dressing recipes — ground ginger, curry
powder, coriander — these are nice in Asian - inspired dishes like un-fried rice and lentil stew