Pour a few
tablespoons of the sauce into a small bowl and brush this sauce over the salmon.
Assemble the casserole as follows: (1) Pour 2
tablespoons of sauce into the bottom of the dish, tilting the dish to coat evenly.
Not exact matches
My favourite way to do it is to chop 3 large tomatoes, one red pepper and half a jalapeño pepper
into really small pieces and simmer them down to a
sauce in a saucepan with a little olive oil, 3
tablespoons of tomato puree, salt, dried herbs and a squeeze
of lime.
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced
into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice 1/2 cup fresh cranberries Almond Butter
Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest
of 1 lemon 1/2
tablespoon chopped fresh ginger 1
tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod 1/4 teaspoon hot pepper flakes
8 ounces extra firm tofu, cut
into 1 / 4 - inch cubes 8 ounces small pasta 6
tablespoons ponzu
sauce 3 garlic cloves, minced scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch
of cilantro (or basil), chopped
Please note that 2
tablespoons of soy
sauce is being mixed
into 1/3 cup
of honey, resulting in a golden color.
Burgers -1 pound
of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a
tablespoon of reserved adobo
sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red onion, thinly sliced
into rings -3 jalapeños, sliced - honey - Slider buns
POUR 2
tablespoons of juice from mandarin oranges
into medium bowl; add soy
sauce, ginger and 2
tablespoons of hoisin
sauce, stirring to combine.
If the
sauce doesn't seem thick enough, you can make a slurry by mixing 2
tablespoons of water and 1
tablespoon cornstarch together and stirring it
into the
sauce before adding the shrimp.
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block
of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots
of paper towels, and then top with a heavy book or pot); (2) chop the tofu
into cubes; (3) toss tofu with 1 1/2
tablespoons of coconut aminos (or soy
sauce or tamari) along with 1
tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2
tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
piece
of galangal, cut
into thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut
into 3 - 4 pieces 1 or more chili peppers (
of your choice, although bird's eye is most commonly used), seeded and sliced 2
tablespoons fish
sauce (or to taste) 2 - 3
tablespoons lime juice (or to taste) 5 medium button mushrooms, sliced (straw mushrooms are more authentic, but definitely not essential) 1 chicken breast (approx.
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced
into ribbons (using the vegetable peeler) 1
tablespoon miso paste 1
tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy
sauce Wedge
of lemon for garnish
You'll Need — 1
tablespoon olive oil — 1 pound boneless skinless chicken breast, cut
into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti
sauce — 2 ounces (1/4
of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type
of penne pasta)-- 1 cup shredded mozzarella cheese — 2
tablespoons grated Parmesan cheese
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
Pour 1
tablespoon of the wine and 1/2 teaspoon Worcestershire
sauce into each cavity.
1 cup dried white beans 2
tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed
into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada
sauce Chopped cilantro, for garnish
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut
into small cubes 1
tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch
of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3
tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire
sauce 1 dash hot
sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
- While the cake is still warm, combine the remainder
of the reserved apple juice (roughly 1/2 cup) with the 2
tablespoons of brown sugar in a small
sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb
into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
Grated zest
of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 2
tablespoons honey scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1
tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu
sauce (wheat - free soy
sauce) 2
tablespoons extra-virgin olive oil 2
tablespoons toasted sesame oil
- Spoon about a
tablespoon of chocolate
sauce into the bottom
of each ramekin.
Ingredients (serve 2) 2 small carrots, cut
into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated
into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1
tablespoon chickpea flour (or gram flour — besan) 1/2
tablespoon curry powder (
of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy
sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
Ingredients: - 6 inch medium zucchini cut
into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced
into strips - 1/2
tablespoon mayo - 1/2
tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard
sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2
tablespoons of honey - 1
tablespoon of apple cider vinegar - salt to taste
Grated zest
of 1 lemon Fresh ginger, cut
into a 1 - inch cube, peeled, and grated 1
tablespoon honey 3/4 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1
tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu
sauce (wheat - free soy
sauce) 2
tablespoons extra-virgin olive oil 2
tablespoons toasted sesame oil
Ingredients -2
tablespoons oil - 2 1/2
tablespoons of curry powder - 1/4 teaspoon
of cayenne powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4 chicken breasts, cut
into bite size cubes - 1 can
of tomato
sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire roasted with green chilies!
Ingredients - 1 package
of Trader Joe's Pizza Dough - 5 - 6
tablespoons of Trader Joe's Pizza
Sauce - 12 oz fresh mozzarella, thinly sliced or torn
into pieces - Fresh basil, roughly chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to taste
3
Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2
Tablespoons tomato paste 1/2 cup dry white wine 2
Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2
Tablespoons flour in a covered jar; shake hard before pouring
into the
sauce.
* 3
Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces
of ginger * 1 pound boneless chicken (your choice
of white or dark meat) * 2
Tablespoons fish
sauce * 2
Tablespoons gluten - free soy
sauce * 1
Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced
into wedges * 1 red bell pepper, stemmed, seeded and cut
into thin strips * 4 scallions, thinly slices
Cut the tofu
into cubes and toss them with 1
tablespoon of hot
sauce.
While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2
tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric
into a blender and process until the consistency
of a thick, smooth
sauce.
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest
of 1 orange 2
tablespoons honey 2 teaspoons hot
sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1
tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved
into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
Linguine with creamy tomato, thyme, caper and bacon
sauce slightly adapted from the always great Olive magazine 4 slices
of bacon, cut
into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2
tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3
tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
CHOP or crumble bacon
into small pieces and put in medium bowl; add pork, 3
tablespoons of barbecue
sauce, Tabasco
sauce, salt and onions; mix gently to combine.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3
tablespoons olive oil 1
tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy
sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice
of 1 lime pinch
of salt and pepper 1 teaspoon
of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut
into noodles * 2 large carrots, cut
into noodles * 1 large handful
of cilantro, chopped 1 small handful
of mint, chopped 1 avocado cut
into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2
tablespoons «Dates and Tamarind Cooking
Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a
tablespoon or two
of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile
sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
sauce to spice it up) * 2
tablespoons Thai fish
sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
sauce * 3 medium carrots, peeled if not organic and cut lengthwise
into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch
of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Step 1: Start by pouring the milk
into a large
sauce pan over medium heat and whisking in 2 heaping
tablespoons of cornstarch.
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!
1 - 1/2 pound Flank Steak, Trimmed
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy Sauce 3 Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
Of Fat And Sliced Very Thin Against The Grain 1/2 cups Low Sodium Soy
Sauce 3
Tablespoons Rice Wine Vinegar (or if you forget to buy this at the store, apple cider vinegar and a splash
of white wine) 2 Tablespoons Brown Sugar 2 Tablespoons Cornstarch 1 Tablespoon Minced Fresh Ginger 8 ounce package of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of white wine) 2
Tablespoons Brown Sugar 2
Tablespoons Cornstarch 1
Tablespoon Minced Fresh Ginger 8 ounce package
of Snow Peas and Baby Corn 5 whole Scallions, Cut Into Half - inch Pieces On The Diagonal 3 Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Packa
of Snow Peas and Baby Corn 5 whole Scallions, Cut
Into Half - inch Pieces On The Diagonal 3
Tablespoons Vegetable Oil Crushed Red Pepper, For Sprinkling Jasmine Or Long Grain Rice, Cooked According To Package
The 1 1/2
Tablespoons of lemon juice are is for the blueberry
sauce and the 1/2 cup lemon juice goes
into the pancake batter.
1) Cut the chicken breast
into thin strips, marinade them with 2
tablespoons of soya
sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice
into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest
of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot
of vegetables, stirring well, and pour soya
sauce over evenly 8) Add in strips
of fried egg, chicken, stir well and then serve.
Ingredients: 2 chicken breasts cut
into pieces 2
tablespoons soy
sauce 2
tablespoons rice wine vinegar 1
tablespoon packed brown sugar 2 cloves
of garlic, minced 1/2 teaspoon fresh grated ginger 2
tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt and Pepper 2
tablespoons canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5
tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut
into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup
of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4
tablespoons Pad Thai
sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut
into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai
sauce to save some time but check out the original recipe link above to see the full
sauce recipe if you want to go homemade
1 to 2
tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved
into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3
tablespoons soy
sauce 2
tablespoons hoisin
sauce 2
tablespoons Chinese oyster
sauce Green onions, diced for garnish
Mix the remaining 2
tablespoons of flour and frozen peas; stir
into the
sauce.
For a thicker
sauce: Move the leftover
sauce from the slow cooker
into a pot on the stove and add 1
tablespoon of cornstarch (mixed
into 2
tablespoons of cold water before adding to the hot mixture) to the
sauce to thicken it.
Combine the parsley and cilantro (leaves and stems), garlic, half
of the sliced onion, 1
tablespoon salt, 1 teaspoon pepper, vinegar, 2
tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend
into a thick and smooth chimichurri
sauce.
The Angry Hillbilly Sweet Potatoes in Adobo
sauce Put 3
Tablespoons of Butter cut up
into pieces
into a 9X13 baking dish.
1/2
of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2
tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo
sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut
into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2
tablespoons extra virgin olive oil
Chili Chicken 500 grams boneless chicken, cut
into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut
into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1
tablespoon soya
sauce + 1
tablespoon tomato
sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
Chili Chicken Chili Chicken 500 grams boneless chicken, cut
into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut
into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1
tablespoon soya
sauce + 1
tablespoon tomato
sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or as required to deep fry) to medium high.
Scoop about 3
tablespoons of the quinoa mixture
into each lettuce leaf, and top with 1 chicken tender and 1
tablespoon yogurt
sauce.