12 ounces organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1
tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1 cup cooked brown rice
Not exact matches
1 cup of soaked cashews (take one cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2
tablespoons of
Sriracha sauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of
sauce 2
tablespoons of Chipotle
Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of
Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of salt
1/4 cup soy
sauce 1 teaspoon sesame oil 2
tablespoons honey 1 - 2 teaspoons
Sriracha (or other
hot sauce) 3 slices fresh ginger root 2 cloves garlic, crushed
Tempeh Marinade — Braggs Aminos (or low sodium soy
sauce), 4
tablespoons — Orange, juice from 1/2 small fruit — Natural peanut butter, 2
tablespoons — Maple syrup, 3
tablespoons — Ginger, 1 - inch knob chopped — Garlic, 3 cloves minced —
Sriracha or
hot sauce to taste
2 lbs of ground turkey (I used lean 93 %) 1 cup of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1 cup of chopped spinach leaves (I used baby spinach leaves) 1/4 teaspoon of red chili flakes 2
tablespoon of low sodium soy
sauce,
Sriracha sauce or other
hot sauce that you love or Worcheshire
sauce 1
tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1
tablespoon of flaxseed meal 1 egg, beaten
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2
tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or chicken broth - 1 tbsp
hot sauce such as Tabasco or
Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
2 teaspoons curry powder 1 teaspoon chili powder 1/2 teaspoon each black pepper, cinnamon, and allspice 2
tablespoons (28 ml)
hot sauce (I used
sriracha) 1/3 cup (27 g) cocoa powder (use raw for a fattier, brighter flavor)(I used raw cocoa powder) 1/4 cup (60 ml) tamari 1/3 cup (80 ml) vegetable broth 2 to 3 crushed garlic cloves 1
tablespoon (21 g) agave nectar 2
tablespoons (28 ml) olive oil 1
tablespoon (15 ml) lemon juice or balsamic vinegar 2
tablespoons (32 g) hoisin or plum
sauce, tamarind, or a similar
sauce (I used tamarind concentrate) 1/2 teaspoon salt, or to taste 1/2 teaspoon ground oregano
-LSB-...] Ingredients2
Tablespoons butter1 pound uncooked medium shrimp, peeled and tails removed1 small garlic clove, diced2
Tablespoons Sriracha sauce (or other
hot sauce can be used) 1 cup fresh or frozen corn3
Tablespoons fresh basil, chopped1 / 4 teaspoon Kosher salt1 / 4 teaspoon cracked black pepper1 small yellow bell pepper, chopped1 fresh California Avocado, peeled, pit removed and cut into bite sized pieces1 cup grape tomato halves1 head romaine lettuce, washed and cut into bite sized piecesDrizzle olive oilDrizzle Balsamic Vinegar -LSB-...]
250 puy or beluga lentils 1
tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1
tablespoon tahini 1
tablespoons honey or agave syrup juice of 1 lime 3
tablespoons soy
sauce 2
tablespoons extra virgin olive oil salt and pepper simple yogurt
sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4
tablespoons rice vinegar to serve: fresh coriander
hot sauce, like
sriracha cooked brown rice or other whole grain lime wedges
6 cups Vibrant Vegetable Stock (see recipe) 2
tablespoons sugar 4
tablespoons minced parsley 2
tablespoons minced garlic 4
tablespoons minced scallion 1/2 cup soy
sauce 2 teaspoons ground ginger 4 teaspoons freshly ground white pepper 2
tablespoons chopped watercress 2
tablespoons chopped cilantro 2 cups snow peas cut diagonally 3 lemons, sliced thinly Asian
hot sauce, such as
Sriracha, to taste
Stir in two
tablespoons of soy
sauce, a teaspoon of fish
sauce, a small spoonful of sambal oelek or other
hot sauce (like
sriracha), and a
tablespoon of brown sugar, cooking until the liquid is almost completely reduced.
organic, unsweetened coconut milk (I used Native Harvest brand) * 2
tablespoons red curry paste (I used Thai Kitchen brand) * 1 large organic sweet potato, chopped into bite - sized pieces * 1 - 2 cups turkey or chicken stock, preferably homemade * 1
tablespoon palm sugar or organic dark brown sugar * 2
tablespoons fish
sauce (I used Thai Kitchen brand) * 1 cup roast turkey, shredded or chopped into bite - sized pieces * 6 kaffir lime leaves (I used dried ones from Kalystyans in NYC) * 1 red or green chile pepper, minced * 1 bunch baby bok choy, chopped into bite - sized pieces * 1/2 -1 cup chopped fresh cilantro or Thai basil (or a combination of the two) * fresh lime juice to taste for serving - optional *
sriracha or your favorite
hot chile
sauce for serving (I used my homemade chile garlic
sauce)- optional
Spicy Caramel Popcorn: Add 1/2 teaspoon cayenne or 2 - 3
tablespoons Sriracha or other
hot sauce to the caramel
sauce along with the vanilla.
1 medium to large head of cauliflower 3
tablespoons of grass - fed butter or grapeseed oil 1/4 cup of
hot sauce or harissa (
sriracha will work too) 1/2 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon smoked paprika
Bowls 6 cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2 cups shredded carrots 6
tablespoons roasted, unsalted sunflower seeds 6
tablespoons raw cashews 1 1/2
tablespoons black sesame seeds Cilantro sprigs for garnish Dressing 1/4 cup unsweetened peanut butter ** 2 teaspoons toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy
sauce 1 teaspoon
sriracha hot sauce 4
tablespoons water
8 ounces silken tofu 2
tablespoons olive or refined coconut oil, plus more as needed 1
tablespoon nutritional yeast flakes 2 teaspoons sea salt 1/2 teaspoon ground turmeric 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard) Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced
Sriracha or
hot sauce (optional)