Creamy Roasted Beet Hummus 3 large beets, trimmed 1 Tbsp extra-virgin olive oil 3 cloves garlic, peeled 1/4 cup sesame tahini 1 cup plain, whole milk Greek yogurt 1/2 fresh lemon, squeezed 1/4 teaspoon sea salt Fresh cracked pepper to taste 1/4
teaspoon cayenne pepper Fresh chopped parsley for garnish Edible flowers for garnish Preheat -LSB-...]
Creamy Roasted Beet Hummus 3 large beets, trimmed 1 Tbsp extra-virgin olive oil 3 cloves garlic, peeled 1/4 cup sesame tahini 1 cup plain, whole milk Greek yogurt 1/2 fresh lemon, squeezed 1/4 teaspoon sea salt Fresh cracked pepper to taste 1/4
teaspoon cayenne pepper Fresh chopped parsley for garnish Edible flowers for garnish
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell
pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili
pepper or more to taste — seeded, or 1/4
teaspoon red
pepper flakes dash of
cayenne pepper — optional 1/2
teaspoon sea salt large handful
fresh basil leaves, plus more for garnish
1/3 cup Spicy Southwestern Peanut Better 2/3 cup olive oil (divided use) 4 (8 - to 12 - ounce)
fresh rib - eye steaks, trimmed 1/2
teaspoon coarse salt 2 large sweet onions, sliced into rings 1/4 inch thick 1/2
teaspoon cayenne pepper
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced
fresh tomatoes 1
teaspoon chili powder 1
teaspoon dried oregano 1/4
teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell
pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
FOR LAMB MEATBALLS (KEFTA) 2 slices firm white sandwich bread, torn into small pieces 1 small onion, finely chopped (about 1 cup) 1/4 cup loosely packed
fresh parsley leaves 1/4 cup loosely packed
fresh cilantro leaves (omitted, I just increased the parsley) 1 pound ground lamb 1
teaspoon salt 1/2
teaspoon ground allspice 1/2
teaspoon cayenne 1/4
teaspoon cinnamon 1/4
teaspoon black
pepper 1/3 cup pine nuts, toasted and finely chopped (omitted because I forgot to buy them!)
2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4
teaspoon fresh ground white
pepper 1
teaspoon salt 1/4
teaspoon paprika 1 dash
cayenne pepper 1 cup crème fraîche
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2
teaspoons ground cumin 1/2
teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades
fresh chives, chopped or snipped, for garnish
1 sweet potato, very thinly sliced 1
teaspoon Olive Oil Dash of
cayenne pepper Dash of chili powder 3 mini sweet red and / or orange
peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1
teaspoon chopped
fresh cilantro
1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons
fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1
teaspoon curry powder 1
teaspoon ground coriander 1 tablespoon honey
cayenne pepper, to taste salt &
pepper, to taste
3/4 cup flour 3 tablespoons garlic powder 2
teaspoons cayenne pepper 1
teaspoon salt 1/2
teaspoon black
pepper 1 pork tenderloin, thinly sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped
fresh parsley, for garnish
1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4
teaspoon of garlic powder a pinch or two of
cayenne 1/2
teaspoon of chili powder 2
teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4
teaspoon of salt
fresh ground
pepper 1/2
teaspoon of baking powder 2 eggs, lightly beaten
Ingredients: 2 red onions, finely chopped 2 cloves of garlic, finely chopped Glug, love Jamie's term, of olive oil 2
teaspoons of cumin 2
teaspoons of cinnamon 1
teaspoon of oregano 1/4
teaspoon of
cayenne pepper 1/2
teaspoon of dried red chili flakes Salt and
pepper to taste 1 15 oz of canned tomatoes 1
fresh tomato 1/2 bottle red wine 1 can of black beans, drained and rinsed 1 can of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell
pepper, chopped 1 medium jalapeno
pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2
teaspoons kosher or fine sea salt 2
teaspoons garam masala 1
teaspoon ground cumin 1
teaspoon ground turmeric Dash
cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce)
Fresh cilantro leaves
Green Juice * Recipe for two * 2 bananas 1 lemon 1 cup frozen pineapple 1/2 cup frozen strawberries or mango pieces Handful of washed kale 1/4
teaspoon fresh or frozen ginger 1/2 cup water Sprinkle of
cayenne pepper
4 large slices white sandwich bread, torn into 1 - inch pieces 2 tablespoons unsalted butter, melted 2 tablespoons
fresh parsley, minced 1 small shallot, minced (about 2 tablespoons) 1/4 cup plus 5 tablespoons all - purpose flour 2 large eggs 3 tablespoons mayonnaise 1/2
teaspoon paprika 1/4
teaspoon cayenne pepper (optional) 1 1/4 pounds skinless cod, haddock or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces Cooking spray Lemon wedges
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
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons
fresh herbs such as basil, parsley, cilantro or oregano, chopped ⅛
teaspoon kosher salt Pinch of
cayenne pepper
2 pounds large shrimp, peeled and deveined 1 cup tequila juice from 3 limes 3/4 cup chopped
fresh cilantro 2
teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape tomatoes, red onion (or whatever else you'd like to use)
FOR THE CHICKEN 1/2
teaspoon ground cumin 1/2
teaspoon ground coriander 1/4
teaspoon cayenne pepper 1
teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated
fresh ginger
Cooking spray 4 cups Ritz crackers 1/2
teaspoon cayenne 1 cup low - fat buttermilk 1/2 cup plus 2 tablespoons all - purpose flour 1/2
teaspoon salt 1/4
teaspoon fresh ground black
pepper 1 to 2 large Vidalia onions, peeled
1 bag spinach (washed and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2
teaspoons nutritional yeast (optional) Sea salt Black
pepper Dash of
cayenne pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups
fresh basil
1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves of garlic 1/2 cup walnuts 1/3 cup
fresh parsley 1/2
teaspoon cayenne pepper 1
teaspoon dried thyme 1 - 2
teaspoons fine sea salt 1/2 — 1
teaspoon fresh cracked black
pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating
1 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2
teaspoons fresh ginger, grated 1 tablespoon ground coriander 2
teaspoons ground cumin 1/2
teaspoon ground
cayenne pepper 1
teaspoon ground turmeric 2
teaspoons paprika 1
teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2
teaspoon salt 1/2 lemon (juiced)
1 egg, beaten 2 tablespoons finely chopped walnuts 1 tablespoon finely chopped
fresh mint 2
teaspoons all - purpose flour 2
teaspoons Baharat Seasoning, commercial or see recipe, below 1
teaspoon ground
cayenne or piquin chile 1/2
teaspoon ground cinnamon 1/4
teaspoon ground allspice 1
teaspoon salt 1/2
teaspoon freshly ground black
pepper 1 bell
pepper, stem and seeds removed, cut in wedges 1 small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces of pita bread, cut in half, optional
The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell
peppers, stemmed and seeded 2
cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay leaves 2 sprigs
fresh thyme 1/3
teaspoon powdered annatto seeds (achiote) Salt and
pepper to taste
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs
fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced
fresh parsley, plus more for garnish 1 bay leaf 1/2
teaspoon freshly ground black
pepper Pinch of
cayenne paper 3/4 cup
fresh cream 1 lemon, cut into quarters, for garnish
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade
Cayenne - Infused Meat Marinade 1
teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice,
fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2
teaspoons ground
cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade
cayenne chile 1
teaspoon ground paprika 2
teaspoons fresh oregano 1/2
teaspoon cinnamon Freshly ground black
pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell
pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8
teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2
teaspoon ground
cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade
cayenne 2 1/2 cups chicken or beef broth 2
teaspoons Cayenne - Infused Meat Marinade
Cayenne - Infused Meat Marinade, above
12 dried
cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2
teaspoons granulated sugar 1
teaspoon soy sauce 4 thin slices
fresh ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4
teaspoon cornstarch mixed with 1/2
teaspoon cold water Dash of dark soy sauce
16 whole chicken wings 1/2 cup Frank's ® Red Hot
Cayenne Pepper Sauce 2
teaspoons Bellycheer ® Jalapeño
Pepper Sauce 1/2 cup
fresh lemon juice 2 tablespoons Worcestershire sauce 2
teaspoons minced garlic 1
teaspoon kosher salt 1
teaspoon cracked black
pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery sticks
1/2 cup pigeon peas 1/4 pound salt pork, chopped 1 tablespoon vegetable oil 1 onion, chopped 1/2 cup chopped green bell
pepper 1 stalk celery, chopped 2
fresh tomatoes, chopped 2 tablespoons tomato paste 2
teaspoons thyme 2
fresh cayenne chiles, stems and seeds removed, chopped (or substitute 1 habanero) 2 cups rice 1 quart chicken broth Salt and freshly ground black
pepper to taste Fry the salt pork in a pot to render the fat.
Sauce 1/2 cup (4 oz / 125 g) peanut butter (I used almond butter) 4 tablespoons lime juice 2 tablespoons honey 2 tablespoons tamari or soy sauce 2
teaspoons grated
fresh ginger 1 pinch ground
cayenne pepper
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2
fresh cayenne chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons curry powder 1
teaspoon dried thyme 1/2
teaspoon ground cloves 1/2
teaspoon ground black
pepper 1/4
teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil for frying
* 1/2 cup roasted cashews * 1/4 cup toasted, unsweetened, dried coconut * 1/2 medium onion, roughly chopped * 1/4 cup canned diced tomatoes * 2 Tablespoons water * 1
teaspoon cayenne * 2
teaspoons ground fennel * 2
teaspoons ground cumin * 1/2
teaspoon fenugreek seeds * 1 Serrano
pepper, quartered lengthwise * 1/2 cinnamon stick * 1/2
teaspoon fresh minced ginger * 2 pounds boneless chicken (I used thighs) * 2 Tablespoons oil * 1 can (~ 15 ounces) coconut milk * Salt and
pepper 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)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell
pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1
teaspoon ground cumin 1/4
teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6
fresh thyme sprigs 15
fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4
teaspoon Kosher salt 1/4
teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1
teaspoon granulated sugar 1/2
teaspoon red chili flakes 8 - 10 black peppercorns 1
teaspoon coriander seeds 1
teaspoon Kosher salt
2 acorn squash • Olive oil • Salt •
Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe b
Fresh cracked black
pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch
cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons
fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe b
fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4
teaspoon orange zest 1/4 cup finely shredded sharp white cheddar cheese 1 green onion, chopped, for garnish • Simple Tomato - Cilantro Salad (recipe below)
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)
Serves 4 Time: 35 minutes * Feel free to double this recipe for larger gatherings Ingredients 1 1/2 pounds sweet potato 1/2 cup orange juice (bottled or
fresh) 1/8
teaspoon cayenne pepper 1/4
teaspoon salt 1/4 cup half and half (I love Califia Farms» Better Half for dairy - free) 1 tablespoon ghee or butter at room temp (or Earth Balance butter) Directions 1.
1/4 cup EVOO (extra virgin olive oil)
fresh juice of 1/2 lemon 1
teaspoon of lemon zest 1
teaspoon seedy mustard pinch of
cayenne pepper pinch of sea salt freshly cracked black
pepper
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano
pepper, chopped 1 red bell
pepper, chopped 4 jalapeno
peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1
teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2
teaspoons oregano, preferably Mexican 1/2
teaspoon salt 1/2
teaspoon freshly ground black
pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped
fresh cilantro
• 1 pound assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2 cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1
teaspoon cumin seeds • 1
teaspoon fenugreek seeds • 1/2
teaspoon cayenne pepper • 1/4
teaspoon ground turmeric • 1 cup plain Greek yogurt, whisked until smooth • 1/4 cup finely chopped
fresh cilantro leaves and tender stems • 1
teaspoon coarse sea or kosher salt
* 2 Tablespoons vegetable oil * 3/8 cup (6 Tablespoons) finely chopped shallots * 1 Serrano
pepper, cut into very thin rounds * 1 pound carrots, peeled and cut on the diagonal into 1 / 4 - inch rounds * 1
teaspoon ground cumin * 1
teaspoon ground coriander * 1/2
teaspoon ground fennel (I ground whole fennel seeds in my coffee / spice grinder) * 1/4
teaspoon cayenne pepper * 1/4
teaspoon turmeric * 1 spring
fresh curry leaves, approximately 12 - 15 leaves * 1/2
teaspoon salt * 1 cup coconut milk *
pepper 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 garnish
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 2 tablespoons almond butter or tahini 2 tablespoons extra virgin olive oil 2 tablespoons
fresh lemon juice 1 clove
fresh garlic, finely chopped (optional) 1/2
teaspoon coarse salt 1/2
teaspoon ground coriander Dash
cayenne pepper 2 to 3 tablespoons water
* 1 head cauliflower, washed and cut into large florets * 3 Tablespoons olive oil, for extra for drizzling * 1 - inch piece
fresh, peeled and grated ginger * 3 cloves garlic, minced * 1/2
teaspoon ground cumin * 1
teaspoon ground coriander * 1/2
teaspoon turmeric * 14.5 - ounce can diced tomatoes * 1 Serrano chile
pepper, quartered lenthwise * 1/2
teaspoon cayenne pepper * salt and
pepper * 3 Tablespoons chopped cilantro
Ingredients 1/3 cup
fresh cilantro 1/2
teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced juice from 1/2 a lemon dash
cayenne pepper 3 tablespoons plain yogurt 1 tablespoon agave nectar of 1 tablespoon sugar dissolved in 1 tablespoon water 1/2 cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil
* 3 Tablespoons vegetable oil * 1/3 cup minced shallots * 1 Serrano
pepper, sliced into thin rounds * 2
teaspoons ground coriander * 1
teaspoon ground cumin * 1/2
teaspoon fenugreek seeds * 1
teaspoon ground cinnamon * 1
teaspoon cayenne pepper * pinch ground cloves * 1/2
teaspoon ground cardamom * 3 cloves garlic, minced * 2
teaspoons grated
fresh ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2
teaspoon salt * 1
teaspoon paprika * 1 cup water * 1 pound shrimp * 1 cup coconut milk * cilantro leaves, for garnish (optional)
What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup
fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4
teaspoon turmeric — 1/2
teaspoon cumin — 1/2
teaspoon salt — 1/4
teaspoon red
pepper flakes or
cayenne (adjusted to you preference)
For the meat: — 1 pound ground beef or lamb (I like using a mixture of both)-- 1 yellow onion, chopped — 4 tablespoons tomato paste — 4 cloves garlic, diced — 1 tablespoon
fresh ginger, diced — 1
teaspoon ground coriander —
cayenne pepper, to taste — salt &
pepper to taste — 1 cup water