Sprinkle 1/4 cup lettuce and drizzle 1
tbsp of Cilantro Cream Sauce over lettuce of each tostada.
Creamy Avocado Pesto Pasta Ingredients 1 avocado Lime juice of one small lime 1 - 2
TBSP of cilantro leaves 1 jalapeño (optional — seeds removed for less heat) 2 TBSP of low fat cream cheese ⅛ tsp of garlic salt ⅛ tsp of ground pepper Instructions 1.
In a large bowl, combine all meatball ingredients except one
tbsp of the cilantro or basil, and the peanuts, using a large fork or your hands
Not exact matches
Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks
of cilantro (4 for cooking, 2 for decoration) 1 green pepper 2 tsp corn starch 1
tbsp white vinegar 2 tsp sugar 1 tsp chilli oil 2
tbsp soy sauce 1
tbsp olive oil 1 tsp white sesame seeds
1 can
of Garbanzo Beans, drained, with 2
TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2
TBSP lemon juice 3
TBSP water 1 big bunch
of washed and dried
cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
garlic powder 1
Tbsp red pepper flakes 2
Tbsp chili powder (I use a variety
of ones I have on hand) 1 T dried parsley flakes,
cilantro flakes, and dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)
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).
1
tbsp dried oregano, Mexican oregano preferred (more to taste and to garnish) 1 tsp dried
cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste juice
of 2 limes 1/2 medium white onion, diced (garnish) crushed red pepper (garnish for additional spiciness)
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3
tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and
cilantro, about 1/4 cup
of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
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
I added about 1/2
tbsp of sesame oil and a
tbsp each
of chopped purple basil,
cilantro and dill leaves and served it over a bok choi, shrimp and fresh vegetables salad.
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2 red bell peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces
of canned pineapple — chopped into cubes 1 - 2
Tbsp canned pineapple juice 1 - 2
cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash
of cumin, dash
of garlic powder according to taste (I didn't quite measure these).
4 med beets, quartered 4 c mung bean sprouts 2 c onions, sautéed 1
Tbsp chili powder 2 tsp curry powder Juice
of 2 limes Handful
of cilantro, chopped A little flour, if needed
1 corn or rice tortilla 1
tbsp of pizza sauce (I use store bought — homemade would be great) 2
tbsp of black beans 2
tbsp of corn 2 sundried tomatoes (soaked for a couple
of minutes in warm water and sliced) 1 clove
of garlic, minced a sprinkle
of fresh or dried basil (I only had dried) 2
tbsp of homemade nacho cheeze (store bought would work) 1/4
of an avocado, sliced a sprinkle
of vegan parmesan (I used parma) a dash
of fresh
cilantro
Brown Rice organic brown rice (for 4 persons) 2
tbsp rice vinegar 1
tbsp sesame oil a couple
of cilantro leaves, roughly chopped
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
1
tbsp cumin 1 - 2 tsp chili powder — I went on the heavier side
of the chili powder 2 garlic cloves, minced freshly ground salt & pepper 1/2 cup chopped fresh
cilantro — flat leaf parsley can be subbed if you don't have fresh
cilantro on hand 1 avocado, diced Directions
1 lb Shrimp Deveined 1 lb scallops 4
tbsp Rockys Lime hot sauce 10 Limes 1 cup concentrated lime juice 1 bunch
cilantro 4
tbsp finely chopped Serrano peppers 2
tbsp finely chopped Jalepeno peppers 1
tbsp Habanero pepper (Optional) 1 Red bell pepper finely chopped 1 Yellow bell pepper finely chopped 1/2 large Bermuda finely chopped 8 cloves garlic (separate 6 cloves and 2 cloves) crushed and finely choped 2 tsp kosher salt or to taste 1/2 cup
of...
1 medium mango, diced 1 garlic clove, minced or pushed through a press 1/2 small red onion, finely diced 1 lime, juiced 1 small canned chipotle pepper, minced * 1
tbsp of adobo sauce (juice from can) * 1/2 tsp salt fresh
cilantro, roughly chopped (optional)
ground chicken 1/4 c. cornmeal 1 scallion, minced 1 T. minced fresh
cilantro 2 t. brown sugar 1 t. dry mustard 1/2 t. kosher salt 1/2 t. paprika 1/4 t. garlic powder Pinch
of cayenne pepper 5
tbsp.
Ingredients 6 ounces bacon, chopped (or more, if you are prone to snacking) 2 medium red onions, finely chopped (1/3 cup reserved for garnish) 3 pounds ground beef 2 jalapenos, ribs and seeds removed, finely chopped 3 cloves garlic, finely chopped 3
tbsp chili powder (i used ground ancho chile) 2
tbsp cumin 1 tsp oregano 3 tsp salt One 28 ounce can diced fire roasted tomatoes 2 cups beef broth (plus more if needed) 2 15 - ounce can kidney or pinto beans (or one
of each), drained and rinsed 1 lime, juiced
Cilantro (optional) Shredded cheddar cheese for garnish
extra firm tofu, cut into 1 ″ long columns 1 14 oz can coconut milk 2 cups vegetable broth 2 tsp turmeric 2
tbsp soy sauce 1
tbsp sugar Juice
of 1 lime 2 shallots, sliced into rings 1/3 cup chopped fresh
cilantro
Ingredients: 1 lb (454 g) grass - fed ground beef 1
tbsp (15 g) seeded jalapeño, finely diced 1 clove garlic, minced 2
tbsp (5 g)
cilantro, chopped 1/2 tsp kosher salt 1 tsp (4 g) sesame seeds 1/2 tsp onion powder 4 quarter - inch (6 mm) slices
of red onion 4 half - inch (1 cm) slices
of fresh pineapple
skirt steak (or flank steak), trimmed
of excess fat 4 cloves garlic, minced 1 jalapeno, diced (I only used half and removed the seeds and ribs) large handful fresh
cilantro, chopped kosher salt and freshly ground black pepper 2 limes, juiced 1 orange, juiced 2
Tbsp.
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2
tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh
cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice
of 1 lime Avocado slices for garnish
Spread 1
tbsp of cream cheese on each slice
of bread followed by onion, tomato, avocado, jalapeño and
cilantro.
-LSB-...] Best Ever Vegan Sweet Potato Nachos Ingredients: Serves: 2 - 4 2 sweet potatoes 1
Tbsp olive oil S&P to taste Batch
of life changing vegan cheese sauce (or cheese
of your choice) 1/3 cup black beans 1/4 cup salsa 2
Tbsp chopped red onion (cut into tiny pieces) 2
Tbsp chopped
cilantro 1 avocado (cut into small cubes) Sliced jalepeno (optional) lime (for squeezing on top)(Find the full recipe and directions here at Nutritional Foodie)-LSB-...]
2
tbsp vegetable oil 1/3 cup thinly sliced yellow or red onion 1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3) 1 clove
of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1 small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash
of smoked paprika 3/4 cup chicken broth ** 1
tbsp dry parsley or
cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice
1 lb
of raw shrimp 1
tbsp of olive oil 4
tbsp of butter or ghee (or more olive oil) 1
tbsp of minced garlic 1/2
tbsp of lemon juice 1
tbsp of orange juice Dry chipotles or chipotle powder to taste (optional) Salt 1/4 to 1/2 tsp
of dry oregano Fresh Parsley or
cilantro for garnishing
Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1 green pepper, diced 1 large onion, diced 3 jalapeño peppers, diced (leave seeds in for more spice) 3 cloves garlic, minced 1 large handful of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 T
Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1 green pepper, diced 1 large onion, diced 3 jalapeño peppers, diced (leave seeds in for more spice) 3 cloves garlic, minced 1 large handful
of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 T
cilantro, minced 3/4 C apple cider vinegar 2
TBSP paprika 2
TBSP chili powder 1
TBSP salt
Ingredients for Grilled Tofu Salad: Tofu / Bean Curd: 6 - 8 big cubes (firm or extra firm kind) Tomato (firm and meaty): 6 - 8 big chunks as the size
of tofu Soy sauce: 1
tbsp Tomato Ketchup: 1 and 1/2 tsp Ginger: 1/4 tsp (grated) Thai Basil or
Cilantro: 1 tsp chopped (optional) Lime or lemon juice Party picks or tooth picks
1/4 head
of cabbage, shredded 3 green onions, sliced thin 1/2 jalapeno, sliced thin
cilantro, rough chopped 1/4 red onion, thinly sliced 2 limes, juiced 3
tbsp extra virgin olive oil 1/2 tsp kosher salt
Ingredients: — 1 can
of lump crab meat, drained — 1/2 cup shredded cabbage — 1 tsp table salt — 1/2 cup fat free cream cheese, room temperature — 24 pieces wonton wrappers, (3 1/2 - inch square)-- 1/4 cup egg substitute — 1
tbsp cilantro, fresh, finely chopped — 3 stalks
of scallions, finely chopped
block cream cheese, softened 2 kiwis, peeled and sliced into strips 1 apple, peeled and sliced into strips 1 medium red onion, thinly sliced (generous 1/2 cup) 8
tbsp Red Thunder, plus extra for drizzling 1 bunch
cilantro, roughly chopped (reserve a few sprigs for garnish) Directions Spread one quarter
of the cream cheese on a tortilla.
2
tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2
tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination
of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh
cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
of Lightly Dried
Cilantro to replace 2
Tbsp.
Tried a new salad the the other night which has become my new fave: 3 firm avocados, cubed 1 can black beans, rinsed and drained 1 fresh jalapeno, finely chopped 1 cup
of grape tomatoes, halved, or just 1 cup
of freshest possible diced tomatoes 1/2 cup chopped
cilantro juice
of one fresh lime 2
Tbsp olive oil 3 tsp balsamic vinegar Combine all ingredients.
1 cup split mung beans, soaked overnight 2 cups basmati rice 1 large bunch fresh
cilantro 1 cup raw almonds 1 garlic clove, peeled 1 inch piece
of fresh ginger, peeled & chopped 4
tbsp Ancient Organics Ghee salt and pepper to taste
Hi, at the moment I've been searching for different falafel recipes and one
of the ones I had thought about using used this sauce: Avocado Tahini Dressing 1 ripe avocado 1/4 c tahini 1
tbsp fresh lime juice (about 1/2 lime) 2
tbsp cilantro (fresh coriander) 1/2 cup water
2 organic eggs, hard or soft boiled 2 large handfuls
of arugula 3/4 cup quinoa 1 avocado, diced Sea salt and pepper to season 1/2 cup tahini 2 - 4
Tbsp water, to thin 4
Tbsp lemon juice 1/2 cup parsley 1/4 cup mint 3
Tbsp dill 3
Tbsp cilantro 2 cloves garlic 1/4 tsp cumin 1/4 tsp sea salt
In a medium bowl, combine the chopped
cilantro, garbanzo flour, Kite Hill yogurt, baking powder, 2
tbsp of remaining minced onion, 2
tbsp vegetable oil, and 1/2 tsp
of salt.
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)
1 tsp
of coconut oil 1
tbsp fresh, minced ginger 1
tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp
of coriander 1/4 tsp
of garam masala salt & pepper to taste 1 medium head
of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups
of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar
of diced tomatoes 13 oz can
of full fat coconut milk 1/4 tsp each
of fenugreek, brown mustard seeds & curry powder 1/4 cup
of cilantro, roughly chopped, the juice
of a lime & sea salt to garnish
Add the black beans to the pot
of onions along with 1/2 cup water, 2
tbsp of chopped fresh
cilantro, chili powder and cayenne pepper.
1 cup
of yellow moong [you can also use 1/2 cup yellow moong & 1/2 cup masoor (red lentil) mix] 4 cups water 1/2
tbsp minced garlic 1/2
tbsp minced ginger 1/2 tsp salt 1/2 tsp tumuric 1/2 tsp coriander powder 1/2 tsp cumin powder 1/4 tsp chilli powder 1/2 tsp garam masala 2 small green chillies whole optional: 1/4 cup fresh
cilantro chopped
1
tbsp coconut oil 1 cooking onion, small dice 1
tbsp curry powder 1 bay leaf 2 cloves
of garlic, minced 2 tsp minced fresh ginger (optional) small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1 bunch lacinato / Tuscan kale, stems removed and chopped salt + pepper chopped leafy herbs to finish (parsley,
cilantro etc)
grapeseed or other neutral oil 3 cloves garlic, chopped 1/2 cup chopped shallots (about 4) 1 large jalapeno, stemmed and chopped sea salt, to taste 1/3 cup each parsley and
cilantro juice
of one lime 1/4 cup orange juice 1
Tbsp.
Vegetarian Chili about 2 cups
of dry beans
of any kind you prefer — I like to have a variety 1
tbsp olive oil 1/2 onion — chopped 2 carrots and 2 stalks
of celery — thinly sliced 1 jalapeno pepper — seeded and chopped 4 garlic cloves — sliced, 3 — chopped finely kernels from 3 or more ears
of corn 2 or more portobello mushrooms — sliced in cubes 3 - 4 medium tomatoes — shredded or pulsed in the food processor chili powder and / or flakes, ground cumin, ground coriander, and ground oregano — all to taste dash
of cayenne pepper vegetable broth Celtic sea salt lime or lemon
cilantro for garnishing
Beans & Herbs 1 cup / 250 ml cooked beans or lentils 5 leaves
of fresh herbs (parsley,
cilantro, basil...) 3
tbsp cold - pressed olive oil or organic butter
1 cup rainbow quinoa, rinsed 2 cups filtered water Juice and zest
of one lime 2
tbsp extra virgin olive oil 1/2 small jalapeno, finely chopped 2 tsp minced garlic 1 tsp ground cumin 1/2 tsp smoked paprika 3/4 tsp fine sea salt 15 slave - free grape tomatoes, quartered 1/4 cup chopped onion 1 cup fresh corn 1/2 cup
cilantro sprigs, finely chopped 1 avocado, diced