The Cassoulet: 2 teaspoons vegetable oil 1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one - pound assortment of seafood, including shrimp, cooked mussels (removed from the shells), scallops, crab meat, lobster meat, and fish of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to
taste Cilantro leaves for garnish
Not exact matches
Creamy Apple - Anise Soup 2 cups almond milk 1 fennel bulb — roughly chopped 1 large apple (any kind)-- cored and roughly chopped, reserve 1/4 for garnish 1 handful fresh
cilantro leaves 1/2 small chili pepper — seeded 1/2 teaspoon ground coriander freshly ground black pepper and salt to
taste
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful of
cilantro leaves, lime juice, salt, and garlic to
taste plus a bit of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head of red cabbage and add a handful of
cilantro, about 3 tbsp apple cider vinegar, a drizzle of honey, and sea salt).
Pulse
cilantro leaves, cashews, garlic, fresh ginger, lime juice, lime zest, diced Thai chili pepper, and soy sauce or coconut aminos in a food processor; drizzle in toasted sesame seed oil or neutral
tasting oil while the motor is running.
1 pound dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay
leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped
cilantro for garnish Salt & pepper to
taste 1/2 tsp baking soda
* 2 pounds duck legs (~ 4 duck legs) *
leaves from large bunch
cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to
taste
So if you were to use say flat
leaf parsely, it wouldn't be the same
tasting sauce because
cilantro and parsely are as different as apples and oranges.
Ingredients: 3 tablespoons extra virgin olive oil 1/2 sweet onion, diced 2 garlic cloves, minced 1 (4 ounce) can diced green chiles, drained 2 1/2 cups prepared salsa 2 tablespoons adobo sauce (optional) 1 1/2 cup low sodium chicken broth 14 - 15 ounces yellow corn tortilla chips 3 - 5 eggs salt and pepper to
taste garnishes: 1/2 cup queso fresco, crumbled 1 - 2 radishes, thinly sliced 1/2 bunch
cilantro leaves, roughly chopped hot sauce
1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated lime peel 1 Tbsp peeled, minced fresh ginger 1 Tbsp chopped fresh
cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to
taste Fresh lime wedges and
cilantro leaves
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
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay
leaf salt & pepper, to
taste 4 15 - oz canned black beans, rinsed and drained 4 cups of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup
cilantro, chopped 1 - 2 limes, juiced
salt, plus more, to
taste Juice from 1 fresh lime Toppings:
Cilantro leaves, chopped peanuts, pomegranate seeds
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.
Lamb Burger 8 ounces ground lamb 1 clove garlic, minced 1 teaspoon mint
leaves, finely chopped 1 tablespoon
cilantro leaves, finely chopped 1/4 teaspoon ground cumin Salt, to
taste Pepper, to
taste 2 ounces feta cheese, crumbled 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise 1 sesame burger bun Arugula
leaves
for the mung bean falafel bowl 1 cup rainbow quinoa or other grain of choice — cooked sea salt — to
taste 1/2 tablespoon neutral coconut oil about 20 asparagus — tough ends removed freshly ground black pepper — to
taste mung bean falafel — recipe below pickled rainbow chard — recipe below large hadful baby spiach / other salad greens handful
cilantro leaves / pea shoots / other microgreens tahini sauce — recipe below sesame seeds — for garnish (optional) chopped pistachios / other nuts — for garnish (optional)
5 large lettuce
leaves 4 raw beetroots 2 raw carrots 1/2 cucumber 1/2 red onion 3 avocados 5 cherry tomatoes 1 handful of
cilantro (coriander) or flat -
leaf parsley 2 tbsp olive oil 2 limes, juice (start with the juice from 1 lime and adjust to your
taste) sea salt & black pepper
Pickled Rainbow Chard 1 large bunch rainbow chard —
leaves and stems separated 4 garlic cloves — sliced pinch red pepper flakes roughly chopped dill and
cilantro — to
taste (optional)
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
2 tablespoons vegetable oil 1 tablespoon ghee, recipe here 1 large onion, chopped 6 cloves garlic, minced 1 1 - inch piece ginger, minced 1 tablespoon bafat, Hurry Curry, recipe here 1 pound minced beef or lamb Salt to
taste 1/4 cup
cilantro or mint
leaves
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful of fresh basil
leaves * 1 handful of fresh
cilantro leaves * 1 handful of fresh parsley
leaves * 2 medium cloves of garlic, sliced in half, plus more to
taste (if you love garlic) * pinch of ground cayenne pepper — optional * sea salt and freshly ground pepper to
taste
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
ingredients CHICKEN WITH SAFFRON, ONIONS AND OLIVES 1 large fryer chicken (4 - 5 pounds, cut into 8 peices) 2 tablespoons extra virgin olive oil 1 tablespoon flour 1 teaspoon saffron 8 cups onions (peeled, thinly sliced) 2 bay
leaves 1/2 cup Morroccan olives (pitted) 1/2 cup chicken stock 3 tablespoons
cilantro (finely chopped) 1/2 pomegranate seeds 1 scallion (sliced) cayenne pepper (to
taste) Kosher salt and freshly ground black pepper (to
taste)
Remove the bay
leaves, season to
taste with salt and serve with rice, lime slices and sprinkled with toasted cashews and
cilantro.
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced
cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry
leaves (optional) 1/4 cup
cilantro leaves Salt to
taste
Ingredients 1/2 pkg of 16oz Mafalde * pasta or any other pasta of your choice 1 Hass avocado 1/2 lemon 1 tablespoon olive oil 1/4 cup of chopped onions 4 cloves of garlic, chopped 1/4 cup of
cilantro leaves 1 large Roma tomato, chopped Salt to
taste
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh
cilantro 1/4 cup chopped fresh basil
leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to
taste) zest of 1 lime 1/4 teaspoon salt (or to
taste) Additional sprigs fresh
cilantro for garnish Quartered lime wedges for garnish
Add salt and pepper to
taste and then stir in the
cilantro leaves.
- Black pepper to
taste - 2 tablespoons sesame oil - 1/4 cup + 1 tablespoon brown sugar - 2 cups wild mushrooms
left whole / sliced depending on size - or any other mushroom sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs for serving - sliced jalapenos,
cilantro + green onions, for serving
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh
cilantro leaves 1/4 cup very lightly packed fresh Thai basil
leaves Coarse sea or kosher salt to
taste Freshly ground black pepper to
taste zest of one lime
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3 tablespoons chopped
cilantro 1 teaspoon ground coriander Zest of 1 lime Juice of 1 lime, plus more to
taste Kosher salt 1/2 cup Mexican crema (or sour cream) Toppings:
cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
6 large Fresh ripe California Avocados, seeded, peeled and quartered coarse salt, to
taste black pepper, to
taste 1/2 cup diced (and somewhat seeded) jalapeño 1/3 cup diced green onion 1/4 cup chopped
cilantro leaves and stems 1/2 cup seeded and chopped tomato 1/4 teaspoon lime zest (optional) juice of one lime
12 ounces (3/4 pound) soft tofu, diced 2 tablespoons soy mayonnaise 2 scallions, chopped 2 tablespoons diced celery 1/2 teaspoon lemon juice 2 tablespoons chopped
cilantro leaves 1 teaspoon grated peeled fresh ginger 1/2 teaspoon curry powder Salt and pepper to
taste 1 whole wheat pita bread Shredded lettuce
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion, diced 1 pound ground chicken (preferably 2/3 white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno chiles, finely chopped 1/4 cup chopped fresh
cilantro 1 tablespoon Cholula Hot Sauce, or more to
taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper Whole grain buns, fresh spinach
leaves and sliced cucumbers
3 ears corn, shucked 1 cup cherry tomatoes, halved 1/4 cup
cilantro leaves, coarsely chopped 1 tsp white vinegar 1/2 tsp cumin salt to
taste
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2 cups water 2 cups Lacinato kale (ribs removed, thinly sliced) Kosher salt and freshly ground black pepper (to
taste) TOPPINGS: 1 cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional) jalapenos (sliced, to serve, optional) scallions (sliced, to serve, optional)
cilantro (
leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
1 packed cup of fresh
cilantro leaves 1 cup raw cashews, soaked overnight 1 tablespoon fresh lemon juice 2 tablespoons apple cider vinegar 1 cup filtered water 1 clove of garlic 1/4 teaspoon ground cumin few cracks fresh black pepper fine pink salt to
taste (I used scant 1 teaspoon)
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to
taste water to thin CREAMY AVOCADO
CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BB
CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh
cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BB
cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to
taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to
taste corn tortillas, warmed (or collard
leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
Add some chopped parsley,
cilantro leaves and spring onions (or scallions) to
taste.
4 garlic cloves, halved 1 pound of greens, such as Swiss chard, arugula, spinach 1 cup packed flat -
leaf parsley
leaves 1 cup packed mint
leaves 1/2 cup packed
cilantro leaves 1/2 cup packed tarragon
leaves 1/4 cup extra-virgin olive oil 1/4 cup black olives, such as Nicoise, pitted and roughly chopped 1/2 teaspoon ground cumin Pinch of cayenne Salt, to
taste 1 tablespoon fresh lemon juice, plus more to
taste
ingredients SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle powder 1 teaspoon hot paprika 1 teaspoon paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to
taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (sliced on a bias) 2 tablespoons mint (
leaves only, sliced thinly) 2 tablespoons
cilantro (
leaves only)
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to
taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh
cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
3 medium carrots, peeled and grated 1/2 cup chopped
cilantro leaves (chopped semi-fine) 1/2 cup thinly sliced red onion 1 1/2 tablespoons honey (liquid honey works better) 1 tablespoon lemon juice 2 tablespoons extra virgin olive oil Salt and pepper (to
taste)
I love the freshness of parsley... Unlike coriander /
cilantro that has the unmistakable
taste of soap...: - s (and don't get me started on rocket salad
leaves... or sage...)
2 teaspoons sunflower oil 1/2 teaspoon toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to
taste one small bunch of
cilantro (
leaves and stems), chopped 1/2 cup peanuts, toasted 1 bunch of scallions, shredded 2 cups finely shredded cabbage 1/2 cup mung bean sprouts 1/2 cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar toasted sesame seeds, black or white
Ladle the soup into bowls, and garnish with a drizzle of coconut cream, the
cilantro leaves, and the remaining apple cider vinegar to
taste.
ingredients ROASTED PORK SHOULDER IN BANANA
LEAVES: 1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon Aleppo pepper 1 tablespoon Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup brown sugar 1 4 - pound pork shoulder (bone - in, skinless) 2 banana leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch cilantro (picked into plooms) hot sauce (to taste) pickled jalapeno slices pickled red
LEAVES: 1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon Aleppo pepper 1 tablespoon Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup brown sugar 1 4 - pound pork shoulder (bone - in, skinless) 2 banana
leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch cilantro (picked into plooms) hot sauce (to taste) pickled jalapeno slices pickled red
leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch
cilantro (picked into plooms) hot sauce (to
taste) pickled jalapeno slices pickled red onion
Lentil salad 500 gr de puy or beluga lentils, cooked according to instructions 1/2 red cabbage head, cleaned and stem removed, finely shredded 300 gr fresh green
leaves, like spinach and rucola, washed and roughly chopped 1/2 tsp cumin 3 tbsp soy sauce 2 cloves of garlic, crushed 3/4 tsp fine sea salt and more to
taste 2 tbsp olive oil 3 - 4 shallots, finely chopped 1 tbsp
cilantro, finely chopped 1 - 2 tbsp chili sauce (like Sriracha)
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh
cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint
leaves 1 large handful of fresh basil
leaves (rough chop) 1 - 2 tablespoons soy sauce or Thai fish sauce (to
taste) 2 tablespoons freshly squeezed lime juice (2 limes) 1 tablespoon brown sugar or palm sugar
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to
taste Freshly ground black pepper to
taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh
cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil
leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or
cilantro
1 1/2 pound firm white fish, boneless, such as Red Snapper or Swai 1 cup lime juice 2 teaspoons grated ginger 1 Aji Amarillo pepper, from a jar, 1 / 4 - inch dice 1/4 cup minced red onion 1 tablespoon minced jalapeno chile 3 tablespoons minced
cilantro leaves, stems discarded 1 1/2 teaspoons Aji Amarillo paste, or more to
taste