INGREDIENTS 1 1/2 cup organic red lentils (uncooked) 2 3/4 cups organic vegetable broth 1 can organic full - fat coconut milk (13.5 ounce can) 3 Small organic roma tomatoes (diced) 1/2 Large organic onion (diced) 1 cup organic kale (chopped) 2
tablespoons organic tomato sauce (I used tomato paste) 1 1/2 teaspoon organic ground cumin powder 1 teaspoon pink himalayan salt 1 — 2 pinch organic cayenne pepper
Not exact matches
* 1
tablespoon olive oil * 1
tablespoon organic butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup
tomato sauce, preferably
organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Tomato Sweet Basil
Sauce 2
tablespoons extra virgin olive oil 1 small onion, diced 6 garlic cloves, minced 2 bay leaves pinch red chili flakes 2 teaspoons salt 1/2 teaspoon cracked pepper 2
tablespoons full - bodied red wine 2 (796 mL) cans
organic diced
tomatoes (or 12 - 15 diced fresh
tomatoes) 1 oz (handful) fresh basil, chopped 1 teaspoon brown sugar
Sweet & Tangy Mustard
Sauce 3/4 cup organic yellow mustard 1/4 cup pure maple syrup 1/4 cup raw honey (or more maple) 2 to 4 tablespoons of apple cider vinegar 2 tablespoons organic tomato paste (from a BPA free container) 1 tablespoon vegan worcestershire
Sauce 3/4 cup
organic yellow mustard 1/4 cup pure maple syrup 1/4 cup raw honey (or more maple) 2 to 4
tablespoons of apple cider vinegar 2
tablespoons organic tomato paste (from a BPA free container) 1
tablespoon vegan worcestershire
saucesauce
1 pound dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small dried pasilla chiles (or substitute ancho chiles) 2
tablespoons olive or
organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2 chipotle chiles in adobo
sauce, finely chopped 4 to 6 fresh ripe plum
tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned
tomatoes, well chopped) 1
tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco
sauce 1/2 teaspoon salt, more to taste
6
organic tomatillos, chopped 2 cloves
organic garlic, minced 2 medium
organic cucumbers, sliced, seeded and coarsely chopped 2
organic green bell or poblano peppers, seeded and coarsely chopped 1 medium
organic white onion, chopped 1
organic green Anaheim chile, roasted, seeded and chopped 2
organic jalapenos, roasted, seeded and chopped 1/4 cup fresh
organic parsley or cilantro, chopped 2
tablespoons organic white wine vinegar 1
tablespoon organic lime juice 1/2 teaspoon Worcestershire
sauce 1/8 teaspoon
organic hot
sauce (or more to taste) 1 teaspoon
organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon freshly ground
organic black pepper 4
organic ripe
tomatoes, cut into thick slices
organic sour cream (optional garnish)
Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French green lentils 2
tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces)
organic fire roasted diced
tomatoes (I used Muir Glen) 1
tablespoon tamari (gluten free soy
sauce)
Ingredients: 1
Tablespoon olive oil 1 medium yellow onion 1 tsp dried marjoram 1 tsp ground cumin 3/4 lb ground buffalo (I've also used ground dark turkey meat, it's great too) 1 1/2
Tablespoons chili powder 1 bay leaf 1/2
Tablespoon unsweetened cacao powder 1/2 tsp salt 1/8 tsp (or a few shakes) cinnamon 14 - oz can whole
tomatoes with their juice 1 1/2 cups beef stock (low sodium or no salt added) 4 oz
tomato sauce (I used some
organic canned) 1 - 2 cans small white beans, rinsed and drained
For the BBQ
sauce, I used
organic tomato sauce, apple cider vinegar (red wine or rice vinegar can work here), Pyure
Organic Stevia Blend for added sweetness without the sugar (can sub one quarter cup honey, maple syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire
sauce for savory «tang» (can sub one
tablespoon apple cider vinegar plus half a
tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenne).
4
tablespoons salsa verde (green salsa) 4
tablespoons goat cheese — soft and spreadable (or queso fresco) 4 teaspoons hot
sauce 2
organic firm
tomatoes — sliced thinly