Go get: 2 large sweet potatoes 1 can chickpeas Juice from one lemon 1/3 cup tahini 2 T olive oil 1 T ground cumin 2 garlic cloves 1/2
t salt paprika for garnish Let's do this:
Not exact matches
2 - 3C Grated Carrots 1 - 2C Grated Beetroot (I used a food processor to save time, although I think done by hand the shreds are a little nicer) 1 / 2C Golden Raisins or Currants 1 / 4
t Sweet
Paprika 1 / 4
t Ground Cumin 1 / 4
t Ground Cinnamon Dash Cayenne
Salt + Pepper 2 1/2
T Lemon Juice 2
t Agave syrup Fresh mint to garnish
For the soup: 1
t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to tast
t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1
T curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to tast
T curry powder of your choice (I used a mild version) 1
t smoked sweet paprika freshly ground pepper and additional salt to tast
t smoked sweet
paprika freshly ground pepper and additional
salt to taste
144 g (1 cup) gluten powder (vital wheat gluten) 2
T nutritional yeast 1 t onion powder 1 t salt 1 t smoked sweet paprika 1 t liquid smoke 180 ml (3/4 cup) wate
T nutritional yeast 1
t onion powder 1 t salt 1 t smoked sweet paprika 1 t liquid smoke 180 ml (3/4 cup) wate
t onion powder 1
t salt 1 t smoked sweet paprika 1 t liquid smoke 180 ml (3/4 cup) wate
t salt 1
t smoked sweet paprika 1 t liquid smoke 180 ml (3/4 cup) wate
t smoked sweet
paprika 1
t liquid smoke 180 ml (3/4 cup) wate
t liquid smoke 180 ml (3/4 cup) water
Mascarpone cheese 2
T Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
T Flat leaf parsley, chopped 1
t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
t Sea
salt 1/2
t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
t Freshly ground pepper 1/4
t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
t Ground nutmeg 1/2
t Sweet paprika plus pinch for garnish 2 T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
t Sweet
paprika plus pinch for garnish 2
T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesa
T Extra virgin olive oil 1 C Sweet Onion in long thin slices 1 Medium cauliflower head, diced small 1/2 C Finely grated Parmesan
Mascarpone cheese 2
T Flat leaf parsley, chopped 1 t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
T Flat leaf parsley, chopped 1
t Sea salt 1/2 t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
t Sea
salt 1/2
t Freshly ground pepper 1/4 t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
t Freshly ground pepper 1/4
t Ground nutmeg 1/2 t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
t Ground nutmeg 1/2
t Sweet paprika plus pinch for garnish 2 T Extra virgin olive... Continue
t Sweet
paprika plus pinch for garnish 2
T Extra virgin olive... Continue
T Extra virgin olive... Continued
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
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
t cumin, and 1
t paprika, dash of salt and fresh ground pepper with a cup of vegetable broth for the taco seasoning
t paprika, dash of
salt and fresh ground pepper with a cup of vegetable broth for the taco seasoning.
1 large sweet potato, peeled and sliced thin (or cut into chunks if you're microwaving) 1/3 cup almonds 3 cloves garlic 2
T lemon juice (or 1/2 fresh lemon, squeezed) 1 tsp smoked
paprika 1 tsp ground cumin 3
T extra virgin olive oil 1
T water
salt and fresh ground pepper to taste
3 cups Corn kernels — cut off cob or use frozen niblets that have been thawed 4 cups sprouted Buckwheat 1 1/4 c Flax seeds — soak in a bowl with 2 1/2 cups of water for 20 min to an hour 1 Tbsp
Salt 1 tsp Coriander 1 tsp Turmeric 1
t Onion Powder 1/2 tsp
Paprika 1/2
t Chili Powder Optional — 1/2
t Cayenne
6 oz organic penne pasta 2 c broccoli florets 1
T coconut oil 1/4 t + 1/2 t sea salt 2 packs Hilary's World's Best Veggie Burgers 1 T extra virgin olive oil 2 garlic cloves, minced 2 t fresh rosemary, minced 1 c canned pumpkin 1/2 c canned coconut milk 2 t chickpea miso shiitake bacon * (optional garnish, see recipe below) pinch smoked paprika (optional
T coconut oil 1/4
t + 1/2 t sea salt 2 packs Hilary's World's Best Veggie Burgers 1 T extra virgin olive oil 2 garlic cloves, minced 2 t fresh rosemary, minced 1 c canned pumpkin 1/2 c canned coconut milk 2 t chickpea miso shiitake bacon * (optional garnish, see recipe below) pinch smoked paprika (optional
t + 1/2
t sea salt 2 packs Hilary's World's Best Veggie Burgers 1 T extra virgin olive oil 2 garlic cloves, minced 2 t fresh rosemary, minced 1 c canned pumpkin 1/2 c canned coconut milk 2 t chickpea miso shiitake bacon * (optional garnish, see recipe below) pinch smoked paprika (optional
t sea
salt 2 packs Hilary's World's Best Veggie Burgers 1
T extra virgin olive oil 2 garlic cloves, minced 2 t fresh rosemary, minced 1 c canned pumpkin 1/2 c canned coconut milk 2 t chickpea miso shiitake bacon * (optional garnish, see recipe below) pinch smoked paprika (optional
T extra virgin olive oil 2 garlic cloves, minced 2
t fresh rosemary, minced 1 c canned pumpkin 1/2 c canned coconut milk 2 t chickpea miso shiitake bacon * (optional garnish, see recipe below) pinch smoked paprika (optional
t fresh rosemary, minced 1 c canned pumpkin 1/2 c canned coconut milk 2
t chickpea miso shiitake bacon * (optional garnish, see recipe below) pinch smoked paprika (optional
t chickpea miso shiitake bacon * (optional garnish, see recipe below) pinch smoked
paprika (optional)