1 medium onion, diced 2 medium carrots, sliced 1 small cauliflower, about 3 cups florets 1 pound super-firm tofu, cubed 1 Tbsp curry powder 1 can fire - roasted crushed tomatoes 1 cup vegetable broth 1 can chickpeas 1 cup frozen peas 1 can unsweetened coconut milk Salt and pepper to
taste Fresh chopped cilantro for garnish (optional, but oh so good!)
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
* 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
ground cumin 1/4 cup all - purpose flour 2 cups homemade or store - bought low - sodium chicken broth
fresh cilantro,
chopped (to
taste) 1 3 lb.
fresh cilantro,
chopped 1/2 lime, juiced salt and freshly ground black pepper, to
taste
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 l
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 l
fresh cilantro 1 tsp low - sodium soy sauce 1/2 tsp ground coriander Salt and pepper to
taste Fresh lime wedges and cilantro l
Fresh lime wedges and
cilantro leaves
3 cups
fresh corn kernels 3 cups tomatoes,
chopped 1/2 cup
cilantro,
chopped 2 small jalapenos, seeded and
chopped 3 Tbsp
fresh lime juice 3 Tbsp cider vinegar Salt and pepper to
taste
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
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
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.
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.
Ingredients: 4 tortillas / For the salsa, roughly
chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on
taste, 1 T lime juice, 1 t cumin, 2 t
fresh oregano / kernels from two ears of corn / 1 C
fresh tomatoes, coarsely
chopped / 2 C
fresh ricotta mixed with 2 T each finely
chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C
cilantro / 2 T butter for sautéing tortillas.
-
Chopped fresh cilantro - Salt & Pepper to
taste (The soy sauce should give you enough sodium for your liking)
- 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
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
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
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
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 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
1 can organic black beans rinsed or 1 1/2 cup cooked beans from dried 1/4 - 1/2 red onion diced 1/4 - 1/2 white onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful
fresh cilantro chopped Sea Salt and pepper to
taste 1 tsp ground cumin 1 tsp epazote 1 tsp ground chipotle 1 TB tapioca flour to mix into cakes
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
ingredients SPICED TURKEY MEATLOAF 1 tablespoon olive oil 1 yellow onion (peeled and minced) 3 cloves garlic (peeled and minced) 1 and 1/2 teaspoons ground cumin 1 and 1/2 teaspoons ground corinader 1 and 1/2 teaspoons smoked paprika 3/4 teaspoon ground cinnamon 1/2 teaspoon cayenne 2 tablespoons tomato paste 1 tablespoon
fresh ginger (peeled, grated) 3/4 cup gluten - free breadcrumbs 1/3 cup almond milk 1 large egg (beaten) 1/2 cup
cilantro (finely
chopped) 1/2 cup parsley (finely
chopped) 1/4 cup mint (finely
chopped) 1 pound ground turkey Kosher salt and freshly ground black pepper (to
taste)
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely
chopped onion 8 — 10 medium mushrooms, finely
chopped 1/2 cup finely
chopped green bell pepper 1/2 cup finely
chopped red bell pepper 1/2 cup finely
chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to
taste 2 teaspoons sea salt, or to
taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced
fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
Add a small handful of
chopped cilantro, 2 teaspoons
fresh lime juice, and salt to
taste.
My basic guac recipe uses 1 avocado, ~ 2tsp of fine
chopped red onion, juice of a half a lime, ~ 2tsp of olive oil along with course salt,
fresh ground pepper and
chopped cilantro to
taste.
3/4 cup dried posole corn 2 tbsp vegetable oil 1 1/2 pounds lean pork cut in 1 1/2 - inch cubes 1 cups finely
chopped onions 2 cloves garlic chopped 2 cups pork broth 3 tablespoons ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican Salt to taste Flour tortillas Garnish: Chopped fresh cilantro Chopped onions New Mexico re
chopped onions 2 cloves garlic
chopped 2 cups pork broth 3 tablespoons ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican Salt to taste Flour tortillas Garnish: Chopped fresh cilantro Chopped onions New Mexico re
chopped 2 cups pork broth 3 tablespoons ground red New Mexican chile 1 teaspoon dried oregano preferably Mexican Salt to
taste Flour tortillas Garnish:
Chopped fresh cilantro Chopped onions New Mexico re
Chopped fresh cilantro Chopped onions New Mexico re
Chopped onions New Mexico red sauce
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
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil, plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion,
chopped, to garnish
Fresh cilantro, to
taste
organic chicken breasts, sliced thin * 1 can organic coconut milk (I used Thai Kitchen brand) * 1 - 2 handfuls pad - thai style rice noodles (I used Tinkyada brand, and used the lessor amount) * to garnish each serving - a handful of
fresh cilantro and a handful of
fresh mint,
chopped, plus
fresh lime juice and additional tamarind - date paste or chile sauce to
taste
3 Tablespoons olive oil 1 Large onion,
chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black pepper Pinch of chili powder or cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for
chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to
taste 1/4 Teaspoon ground black pepper Pinch of chili powder or cayenne pepper, more to
taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced
Chopped fresh cilantro for
Chopped fresh cilantro for garnish
chili powder dash cayenne pepper salt and freshly ground black pepper, to
taste 1/3 cup
fresh cilantro,
chopped + extra for garnish Cheddar or any Mexican blend of cheese, shredded for topping
2 (15 Ounce) Cans Salmon (Wild Preferred), Bones & Skin Discarded 4 Slices Whole Wheat Sandwich Bread 2 Large Eggs 4 Green Onions,
Chopped 1/4 Cup
Fresh Cilantro, Finely
Chopped Salt & Pepper To
Taste 3 Tablespoons Olive Oil Mustard Sauce: 1/3 Cup Light or Olive Oil Based Mayonnaise 2 Tablespoons Dijon Mustard Lemon Juice
2 Medium Sized Organic Sweet Potatoes 1/4 Cup
Chopped Onion 1 Teaspoon Olive Oil 1 Cup Cooked Black Beans 1/2 Cup Frozen Corn, Thawed 1/2 Teaspoon Cumin 1/2 Teaspoon Ground Chipotle Chile Salt & Pepper To
Taste 3/3 Cup
Chopped Tomatoes 1/4 Cup Minced
Cilantro 3/4 Cup Shredded Cheese (Mexican, Pepper Jack, Cheddar) To Serve:
Fresh Baby Arugula Leaves (Optional) For the Avocado Sauce 1 Large Ripe Avocado 1/4 Cup Extra Virgin Olive Oil 1/4 Cup Water 1 Small Jalapeño Pepper, Seeded and
Chopped 1 Small Handful of
Cilantro,
Chopped Juice From 1 Large Lime Salt to
Taste
1 can organic black beans, rinsed Equivalent amount of frozen or
fresh corn 1 red pepper
chopped 1 pablano pepper
chopped 1 large jalapeno pepper
chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful
fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to
taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
• FOR THE HABANERO - BANANA CHUTNEY • 2 ripe bananas, peeled and diced • 1 habanero pepper,
chopped • 2 tablespoons onion, minced • 2 tablespoons
fresh lime juice • 1 tablespoon
fresh cilantro,
chopped • Chili powder to
taste
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
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or
fresh corn 1 red pepper
chopped 1 pablano pepper
chopped 1 large jalapeno pepper
chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful
fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to
taste Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 pound ground chicken 1 can water chestnuts, finely
chopped 1/2 onion, finely
chopped 2 cloves garlic, finely minced 1/4 cup scallions, sliced 1 tablespoon
cilantro,
chopped 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon ginger powder 1 tablespoon red pepper flakes 1/2 cup fine dry breadcrumbs 1 egg, beaten Kosher salt and
fresh ground white pepper, to
taste
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon
fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely
chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1
fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well
chopped (I pulsed in food processor) 2 tablespoons
chopped fresh cilantro 1/4 teaspoon salt or more to
taste Generous amount of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
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
1 pound U / 15 shrimp (your preference on size) 1 cup corn (
fresh or frozen and I like the tiny kernels) 1 cup Mango diced 1/2 -1 cup Papaya diced 1 cup red onion diced Handful
fresh cilantro chopped 1 tsp Jalapeno
chopped (I used dried but
fresh is great too) 1 tsp Olive Oil 1 tsp Organic Virgin Coconut Oil 1/2 -1 tsp Chili Powder 1/2 -1 tsp Smoked Paprika 1/2 tsp Onion Powder 1/2 -1 cup white wine Sea Salt & Pepper to
taste
Salad: 2 cups
fresh corn or frozen corn, steamed 1/2 cup tomato, diced 1/2 cup green peas or shelled edamame, steamed 1/2 cup red, orange, yellow, or green pepper or any combination, diced 1 tsp
fresh herbs of your choice, such as
cilantro, parsley, basil or shiso (Japanese basil),
chopped Salt and pepper 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)