Easy Guacamole 2 medium ripe Hass avocados 1 to 2 jalapeno or serrano chile peppers, seeded and chopped 1 small tomato, seeded and chopped 2
tablespoons fresh chopped cilantro 1 to 2 tablespoons fresh lime juice 1/4 to 1/2 teaspoon coarse salt
In a smal bowl combine the ingredients for the marinade: lime juice, vegetable oil, Worcestershire sauce, 1 tablespoon ground cumin, 1 tablespoon chili powder, 1
tablespoon fresh chopped cilantro, minced garlic, 1 teaspoon brown sugar, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1/4 teaspoon red pepper flakes.
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup
fresh cilantro 1/4 cup
fresh basil or mint leaves 1 teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece of galangal, peeled 1
tablespoon chopped garlic 1
tablespoon shrimp paste 1
tablespoon corn or peanut oil 1
tablespoon lime zest 1/4 cup water
1
tablespoon unsalted butter 1
tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely
chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly
chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups
fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2
tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch
fresh cilantro,
chopped * 6
tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
1 1/2 pounds carrots, peeled and sliced 2
tablespoons coconut oil 1
tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2
tablespoons grated
fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons
fresh lime juice crushed red pepper, to taste
chopped fresh cilantro
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers, sliced 1/4 white onion, sliced 3
tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2
tablespoons finely
chopped jalapenos 1/3 avocado, cubed 1 teaspoon
chopped fresh cilantro
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 lime, sliced into wedges 4 slices whole grain, thick - sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2
tablespoons finely
chopped fresh cilantro pinch of smoked paprika
Ingredients: 1
tablespoon olive oil 1/2 pound (26/30 count)
fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2
tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and
chopped cucumber 1/4 cup finely
chopped red onion 2
tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded,
chopped red tomatoes 1 cup seeded,
chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and
chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
For the pintos: 2 teaspoons olive oil 1 small onion, thinly sliced 4 cloves garlic, minced 1 medium tomato,
chopped Pinch red pepper flakes 1/2 teaspoon salt 1 15 oz can pinto beans, rinsed and drained (or 1 1/2 cups cooked) 3
tablespoons chopped fresh cilantro
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely
chopped Juice of 1 lime, plus wedges for garnish
chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1
Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2
tablespoons olive oil 1 medium onion,
chopped (1 cup) 1 medium red bell pepper,
chopped 1 medium jalapeno pepper, seeded and finely
chopped 2 cloves garlic, finely
chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1
tablespoon tamari (soy sauce)
Fresh cilantro leaves
Nectarine Avocado Salsa Ingredients: • 2 cups finely diced nectarines (2 to 3) • 1/2 cup
chopped red bell pepper • 1/4 cup minced red onion • 2
tablespoons minced
fresh cilantro • 1 1/2
tablespoons fresh lime juice • 1
tablespoon minced seeded jalapeño pepper • 1 teaspoon minced garlic • 1/4 teaspoon kosher salt • 1 avocado, diced
Easy fish stew own creation 1
tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and
chopped salt and freshly ground black pepper 1 x 400g can
chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of
fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
Add a
tablespoon of finely
chopped fresh cilantro, a quarter cup of freshly squeezed lime juice, half a teaspoon of balsamic vinegar, and a quarter of a teaspoon of cinnamon.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1
tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1
tablespoon chopped fresh cilantro 4 green onions,
chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1
tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1
tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely
chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (
fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (
fresh or canned is also good) 6 — 7 sprigs
fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3
tablespoons coconut (or vegetable) oil 4 — 5 bunches of
fresh coriander (
cilantro) for garnish
5 - 6 medium vine - ripened tomatoes (about 1-1/4 pounds) 2 garlic cloves 1 jalapeno, stemmed and deseeded 1 dried chile de arbol, stemmed and crushed 1
tablespoon fresh lime juice 1-1/2 teaspoons kosher salt 1/4 teaspoon black pepper 1
tablespoon olive oil 2
tablespoons chopped cilantro 1/3 cup finely
chopped red onion
Alpine Cheddar Sauce: 2
tablespoons Cabot Unsalted Butter 2
tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3
tablespoons fresh herbs such as basil, parsley,
cilantro or oregano,
chopped ⅛ teaspoon kosher salt Pinch of cayenne pepper
3 (6 - inch) corn tortillas Salt and ground black pepper to taste 1 cup egg substitute 1 cup frozen corn, thawed 3 ounces Cabot Sharp Light Cheddar, grated (about 3/4 cup) 2
tablespoons chopped fresh cilantro, divided 1
tablespoon olive oil 1 small onion,
chopped Chunky tomato salsa
2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2
tablespoons olive oil 1 large onion,
chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1
tablespoon ground coriander 2
tablespoons unbleached all purpose flour 3/4 cup finely minced
fresh parsley 1/2 cup finely minced
fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
For the Mojo: 4 garlic cloves, peeled and crushed 1/2 cup extra virgin olive oil 1
tablespoon fresh cilantro,
chopped sea salt
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly
chopped (the other half is going on the burgers so slice in half so you get the rings) 2 garlic cloves, minced 2
tablespoons minced
fresh cilantro 1
tablespoon minced
fresh parsley 1 large egg 1 teaspoon kosher salt 1/2 teaspoon
fresh ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon hot smoked paprika 1/2 cup plain breadcrumbs vegetable oil for grilling
1 medium onion, finely
chopped 1
tablespoons vegetable oil 1
tablespoon finely
chopped peeled
fresh ginger 3 garlic cloves, finely
chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely
chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly
chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
1 poblano chile 1/2 pound
fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly
chopped 4 garlic cloves,
chopped 1 cup roughly
chopped fresh cilantro, plus more for serving 1/2 cup roughly
chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2
tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving
2
tablespoons extra virgin olive oil 1 medium onion,
chopped 4 garlic cloves, minced 1 1 - inch piece
fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup
chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely
chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup
chopped scallions, for garnish.
6 cups
chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1
tablespoon plus 1 teaspoon finely
chopped fresh cilantro
Ingredients honey chipotle chicken 1 pound boneless, skinless chicken breasts Sprinkle of salt and pepper 1/4 cup olive oil 3
tablespoons adobo sauce, from a can of chipotles in adobo 2
tablespoons honey 2
tablespoon dijon mustard 2
tablespoons chopped fresh cilantro 4 garlic cloves, minced
Pineapple Salsa - 1 cup
fresh pineapple, diced - 1 jalapeño pepper, seeded and diced - 1/2 sweet onion, diced - 3
tablespoons chopped fresh cilantro - 1 lime, juiced - salt and pepper to taste
2
tablespoons extra virgin olive oil 2
tablespoons cider vinegar 3/4 teaspoon dried Mexican oregano 1 1/2 teaspoon fine - grain sea salt, plus more to taste 1/2 cup /.25 oz / 10g loosely packed
chopped cilantro 2
tablespoons chopped fresh mint, pref.
- 1/2
tablespoon of sugar - salt & pepper to taste -
chopped fresh cilantro - basmati rice for serving
Sauce - 4 medium vine tomatoes, quartered - 1/2 onion
chopped - 3 garlic cloves - 2
tablespoons chopped fresh cilantro (we always add a little more)- 1 teaspoon olive oil - 1 teaspoon ground cumin - salt to taste
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2
tablespoons coconut oil 1 + 1/2
tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and
chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds
Fresh cilantro + lime for serving
2 medium tomatoes,
chopped 1 medium onion, either purple or white,
chopped 1/3 cup bitter orange juice (see recipe below) or substitute 1/3 cup
fresh lime juice 2
tablespoons chopped fresh cilantro
Marinade (adapted from The Raw 50) 1 cup olive oil 2
tablespoons coconut oil 1 red bell pepper —
chopped juice of 2 limes 2
tablespoons grated ginger 2 teaspoons minced garlic salt — to taste 1 cup
fresh cilantro
2 cups Wild Blueberries
fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3
tablespoons chopped parsley or
cilantro 1/4 cup lime or lemon juice 1 teaspoon salt pinch of cinnamon
3
tablespoons vegetable oil 4 onions,
chopped 1 small piece of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato,
chopped 1 1/2 cups water 1
tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1
tablespoon medium - hot chile powder 2 cups browned meat of choice
Fresh chopped cilantro for garnish
2 ripe avocados 1/2 tomato,
chopped 1/2 clove garlic 2 habanero chiles, roasted, peeled, stemmed and
chopped 1
tablespoon chopped cilantro 2 limes Salt to taste For the chips: 12 small
fresh corn tortillas, cut into wedges 2 cups corn oil Salt to taste
1
tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon
fresh ground black pepper 1 medium plantain, peeled and
chopped 1 medium tomato, diced Salt and freshly ground black pepper 3
tablespoons minced
cilantro leaves Freshly grated coconut
3 cups chicken, cut into 1 / 2 - inch cubes 1
tablespoon dark soy sauce 1/2 teaspoon salt 1
tablespoon white sugar 2
tablespoons cooking wine 2 teaspoons
fresh ginger root, peeled and
chopped 2 teaspoons scallions,
chopped 2/3 cup dried hot red chile pepper pods, coarsely
chopped 2
tablespoons Sichuan pepper, crushed 1/4 cup plus two
tablespoons red chile oil (see accompanying recipe) 2
tablespoons unsalted peanuts,
chopped 1
tablespoon white sesame seeds
Cilantro sprigs for garnish
2 cups cooked, shredded pork 1/2 cup bitter orange juice (see recipe below) or
fresh lime juice 2 tomatoes, finely
chopped 6 finely
chopped radishes 1/4 cup finely
chopped onion 3
tablespoons finely
chopped fresh cilantro 1 to 2 habanero chiles, stems and seeds removed, finely
chopped Salt to taste
Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of
fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from
fresh young Thai coconut or purified water 1
tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely
chopped 1 small chili — 1/2 of it finely
chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup
chopped cilantro
Coconut -
Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice —
Cilantro Cream Cheese 1 cup meat of
fresh young Thai coconut 1/2 cup water of
fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1
tablespoon lemon juice 1
tablespoon nutritional yeast 1 teaspoon salt 3
tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup
fresh cilantro leaves or other herbs of your choice —
cilantro leaves or other herbs of your choice —
chopped
Jalapeño -
Cilantro Lime Basting Sauce: 1/4 cup lime juice 6 jalapeño chiles, stems and seeds removed, chopped 2 fresh tomatillos 1 1/2 teaspoon sugar 2 cloves garlic, chopped 3/4 cup chopped fresh cilantro 2 tablespoons vegetable oil 1/2 teaspoon ground coriander 1/4 teaspoon ground whit
Cilantro Lime Basting Sauce: 1/4 cup lime juice 6 jalapeño chiles, stems and seeds removed,
chopped 2
fresh tomatillos 1 1/2 teaspoon sugar 2 cloves garlic,
chopped 3/4 cup
chopped fresh cilantro 2 tablespoons vegetable oil 1/2 teaspoon ground coriander 1/4 teaspoon ground whit
cilantro 2
tablespoons vegetable oil 1/2 teaspoon ground coriander 1/4 teaspoon ground white pepper
2 cups
fresh pineapple chunks 1 cucumber, peeled, seeded and
chopped 2 green onions,
chopped 1 teaspoon finely
chopped Scotch bonnet 1 cup
chopped mango 1 yellow bell pepper, stemmed, seeded and finely
chopped 1 cup unsweetened pineapple juice 1/4 cup
fresh lime juice 2
tablespoons chopped cilantro leaves 1 teaspoon sugar Salt to taste
6 Ounces Kale,
Chopped 3 Cups Cooked Chickpeas 1/3 Cup Tahini 2
Tablespoons Fresh Lemon Juice 2 Garlic Cloves, Peeled 1 Cup Mixed
Fresh Herbs (Such as Parsley,
Cilantro, Mint, Basil) Salt & Pepper Extra Virgin Olive Oil To Serve: Whole Grain Tortilla Chips
Fresh Crudités (See Notes Above)
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2
tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1
tablespoon grated peeled
fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato,
chopped 1/4 cup sliced scallions 1
tablespoon lime juice 2
tablespoons fresh cilantro leaves
* 1 cup diced tomatoes (canned tomatoes that have been drained work great) * 1 cup finely
chopped mango * 1 cup finely
chopped red onion * 1 cup roughly
chopped cilantro leaves * 1
Tablespoon fresh lime juice * 1 small Jalapeno chile pepper, minced (seeded or partially seeded, depending on heat preference) * 1/2 teaspoon salt
4 - 6 oz crumbled blue cheese 1 - 2
Tablespoons minced
fresh onion 1 clove garlic, minced pinch of cayenne pepper 1/3 cup minced
fresh parsley or 2
Tablespoons dried parsley or
cilantro 3/4 cup finely
chopped pecans
5 ears of corn in husks 5
tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion,
chopped and sauteed 2
tablespoons minced
cilantro 1
tablespoon minced chipotles in adobo 2 teaspoons
fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste