1 tablespoon onion powder 1 1/2 teaspoons garlic powder 1 1/2 teaspoons sweet paprika 1 teaspoon ground turmeric 1 teaspoon ground coriander 1/4
teaspoon cayenne pepper Sea salt 1 1/2 pounds russet potatoes (3 or 4 medium - small), scrubbed and cut into 1 - inch - thick wedges 2 tablespoons fresh lemon juice (from 1 lemon) Ketchup and Dijon mustard, for serving (optional)
3 cups chickpeas, rinsed & drained 1 cup raw pecan halves 2 cloves garlic 3 tablespoons fresh lemon juice 1 heaping teaspoon smoked hot paprika 1/8
teaspoon cayenne pepper sea salt, to taste 1/4 to 1/2 cup filtered water
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
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water
sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced pinch of
cayenne pepper 1
teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
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
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic
sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black
pepper pinch of
cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or
cayenne chile
peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping
teaspoon coarse
sea salt 2
teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1
teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2
teaspoon asafoetida (hing - optional) 1
teaspoon cumin seeds 1
teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
Turn the heat down a bit and add six cloves of minced garlic, half a tablespoon each of cardamom, turmeric, and
sea salt; one
teaspoon each of black
pepper, allspice, and cinnamon; and half a
teaspoon of nutmeg, cumin, and
cayenne pepper.
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
In a small bowl, combine 1 cup of olive oil mayonnaise, 2 tablespoons of milk, 1
teaspoon of freshly ground tri-colored
pepper, 1/2
teaspoon sea salt, 3 tablespoon of whole grain Dijon mustard, 1/8
teaspoon cayenne pepper along with the chopped herbs, celery and shallot.
In a small bowl, combine the olive oil mayonnaise, milk, tri-colored
pepper, 1/2
teaspoon sea salt, whole grain Dijon mustard, and
cayenne pepper along with the chopped herbs, celery and shallot.
Ingredients: 2 15 ounce cans chickpeas, drained and rinsed 2 garlic cloves, smashed and chopped 1 onion, chopped 1 jalapeno
pepper, seeded and chopped 1 inch knob ginger, peeled and chopped 1 15 ounce can diced tomatoes 3 tablespoons tomato paste 1/2 lemon 1 tablespoon coriander 1
teaspoon cumin 1/2
teaspoon sea salt 1
teaspoon garam masala 1/4
teaspoon cayenne pepper 1
teaspoon tumeric 2 tablespoons butter Sour cream, garnish Cilantro, garnish
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 3/4 cups all - purpose flour 1/4 -1 / 2
teaspoon ground
cayenne pepper 1/4
teaspoon freshly - cracked black
pepper 1/2
teaspoon Kosher or
sea salt 3/4 cup (1 1/2 sticks) unsalted butter, cold, cut into cubes 8 ounces grated extra sharp cheddar cheese 1
teaspoon prepared dijon mustard
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)
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 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
Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano
peppers, stems removed 1 poblano
pepper, stem and seeds removed 1/2 large white onion, peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin seeds) 1/2 cup chopped cilantro 1/2
teaspoon dried oregano 1/4
teaspoon ground cumin 1/8
teaspoon ground
cayenne pepper (optional) 1/2
teaspoon Kosher or
sea salt 2 cups low sodium vegetable stock, divided
1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2
teaspoons sea salt, or to taste 1/2
teaspoon ground
pepper, or to taste pinch
cayenne pepper Splash of wheat - free tamari, optional
2 cups all - purpose flour 1/4
teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8
teaspoon cayenne pepper 2 - 3 grinds freshly ground black
pepper
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1
teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1
teaspoon ground cumin * 1/2
teaspoon sea salt * 1/4
teaspoon black
pepper * 1/2
teaspoon cayenne pepper (I omitted this in favor of using a fresh chile
pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile
pepper instead)
1/2 to 1 cup raw cashews, ground into coarse meal 1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut into small florets 1/4 cup green onion, finely diced 1 cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry powder 1 tablespoon onion powder 3 tablespoon fresh cilantro, minced 1/4
teaspoon freshly ground black
pepper 1/4
teaspoon cayenne (optional) 1/4
teaspoon sea salt (optional) Burger buns
Maple Roasted Almonds Recipe with Chinese 5 Spice 2 cups whole natural almonds (not roasted) 2 tablespoons pure maple syrup 1
teaspoon Chinese five spice powder Dash
cayenne pepper 1/4
teaspoon fine
sea salt
Butter Lettuce Salad with Pomegranate and Walnuts Toasted Thyme Walnuts: 1 cup raw walnut halves 1
teaspoon olive oil 1/4
teaspoon dried thyme leaves 1/8
teaspoon fine
sea salt Dash
cayenne pepper
1 pound raw unsalted cashews or peanuts 8 fresh kaffir (makrut) lime leaves 3 tablespoons fresh lime juice 3 tablespoons coconut palm sugar or granulated sugar 1 tablespoon peanut or olive oil 1
teaspoon cayenne pepper 2 1/2
teaspoons Bali
sea salt or coarse
sea salt
1
teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1
teaspoon smoked paprika 3/4
teaspoon ground cumin 1/2
teaspoon ground black
pepper 1/2
teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2
teaspoon coarse salt (I like Maldon
sea salt on these)
1
teaspoon pine nuts 1
teaspoon sunflower seeds 1/2 cup / 2 oz / 60 g black sesame seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2
teaspoons mirin Scant 1 tablespoon toasted sesame oil 2 tablespoons brown rice vinegar 1/8
teaspoon cayenne pepper Fine - grain
sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions, white and light green parts, thinly sliced
8 cups cauliflower florets, chopped into bite - size pieces 2 heads of garlic, broken into cloves, skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra
teaspoons finishing olive oil, divided 2
teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2
teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced
Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt]
Cayenne pepper, to taste Whole - grain pita chips for serving
1 15 ounce can garbanzo beans, drained and rinsed 1/2 cup Blue Moose of Boulder original hummus 1 tablespoon extra virgin olive oil 1 small yellow onion, quartered 2 - 3 garlic cloves, peeled Zest of one lemon 1/2 cup packed fresh parsley (stems and all) 1/2 cup packed fresh cilantro (stems and all) 1
teaspoon ground cumin 1/4
teaspoon ground coriander 1/4
teaspoon ground
cayenne pepper Heavy pinch of
sea salt flakes 1/2 cup garbanzo bean flour
1/4
teaspoon turmeric 1/4
teaspoon ground cumin
cayenne pepper, to taste fine grain
sea salt, to taste 1
teaspoon ghee, coconut oil, or olive oil 1 bunch of chives 2/3 cup extra virgin olive oil 1 medium head of cauliflower, cut into eights
1/4 cup extra-virgin olive oil 1
teaspoon coarse
sea salt 1/4
teaspoon cayenne 1/2
teaspoon freshly ground black
pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground white
pepper Fine
sea salt
3 tablespoons extra-virgin olive oil 1/2 cup finely chopped red onion 1/4
teaspoon coarse
sea salt 1/8
teaspoon cayenne pepper 1 large clove garlic, minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup water 1/4 cup red wine vinegar 1/4 cup pomegranate molasses 3 tablespoons freshly squeezed lime juice 2 tablespoons tamari 2 tablespoons tomato paste 1 - 3 tablespoons chopped chipotle chili in adobo sauce 2
teaspoons minced fresh sage
1/2
teaspoon sea salt 1/4
teaspoon ground cinnamon 1/4
teaspoon ground cumin 1/4
teaspoon cayenne pepper 1/4
teaspoon chili powder 1/8
teaspoon ground nutmeg 3 tablespoons unsalted butter 3/4 cup cashews 3/4 cup pecan halves 1/2 cup almonds 1/4 cup packed brown sugar 1 tablespoon water 1-1/2
teaspoons Worcestershire sauce Dash Louisiana - style hot sauce
INGREDIENTS 30 raw shrimp, shelled and deveined 1 tablespoon olive oil 1 tablespoon lemon juice 1/2
teaspoon cayenne pepper 1 tablespoon smoked paprika 1 tablespoon red chili powder 1
teaspoon Old Bay seasoning 1
teaspoon chipotle
sea salt 1 tablespoon butter 2 ripe avocadoes 1 tablespoon lime juice Sea salt 2 large cucumbers, peeled and cut into round sli
sea salt 1 tablespoon butter 2 ripe avocadoes 1 tablespoon lime juice
Sea salt 2 large cucumbers, peeled and cut into round sli
Sea salt 2 large cucumbers, peeled and cut into round slices
Dressing: 1 tablespoon cumin seeds 1/3 cup / 80 ml extra virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon honey 1/2
teaspoon fine
sea salt, plus more to taste 1/8
teaspoon cayenne pepper
1 (15 - ounce) can chickpeas, drained and rinsed 1 clove garlic, roughly chopped 2 tablespoons tahini 1/4 cup fresh cilantro, thick stems removed 6 — 8 fresh basil leaves (6 if large or 8 smaller) 1 medium scallion, light and dark green parts only, roughly chopped 2 tablespoons fresh dill, roughly chopped 1 tablespoon honey 1 tablespoon fresh lemon juice 1/2
teaspoon lemon zest 1 pinch
cayenne pepper 1
teaspoon sea salt 2 tablespoons white wine vinegar 1 tablespoon water 1/4 — 1/3 cup extra virgin olive oil
Once the oil get's hot, add the minced garlic and the minced
cayenne pepper to the pan, mix, and after 15 seconds add 1 cup of tomato puree, 1/2
teaspoon of smoked paprika, a pinch of white sugar, season with
sea salt and freshly cracked black
pepper, mix everything together, and lower the fire to a LOW heat
Hearty Fresh Vegetable Soup Recipe 1 tablespoon olive oil or virgin coconut oil 1 medium onion, chopped 1 medium red bell
pepper, coarsely chopped 2 medium carrots, peeled and thickly sliced 1 pound parsnips, peeled and thickly sliced 1/2 pound small new potatoes, quartered 4 cups Vegetable Stock (recipe follows) 1 1/2
teaspoons fine
sea salt 1 1/2
teaspoons ground coriander 1 1/2
teaspoons bittersweet paprika Dash
cayenne pepper 1 large fresh tomato, chopped 3 cups fresh baby kale or spinach 1 tablespoon fresh lemon juice 1 to 2 tablespoons tamari or soy sauce
ingredients BLT CROSTINI 1/2 pound bacon 1/4 cup olive oil (plus 2 tablespoons, divided) 1 baguette (cut into 1 / 2 - inch slices) 1/2 pint cherry tomatoes (halved lengthwise) 1 cup mayonnaise 1/4
teaspoon cayenne 1/2 head romaine (cored, thinly sliced) flaky
sea salt (to taste) Kosher salt and freshly ground black
pepper (to taste)
1 small onion 2 cloves of garlic 1 can rinsed and drained chickpeas (or 1 1/2 cups pre-cooked) small bunch of fresh parsley, roughly chopped (about 1/4 cup) 2 tablespoons potato starch 1 - 2
teaspoons of
sea salt freshly ground black
pepper 1
teaspoon turmeric powder 1/2 — 1
teaspoon cayenne pepper (optional)
Add a
teaspoon each of dried oregano,
cayenne pepper,
sea salt then add 1/2 a
teaspoon of dried basil and
pepper.
For the smoky seitan: 2 tablespoons olive oil 8 ounces ground seitan 1
teaspoon chili powder 1
teaspoon smoked paprika Pinch of
cayenne pepper Sea salt
2 cans, or 3 cups, chickpeas 2 tablespoons extra-virgin olive oil 1/2
teaspoon garlic powder 1/4
teaspoon dried onion 1 dash paprika 1
teaspoon chili powder 1/2
teaspoon cayenne pepper 1/2
teaspoon sea salt
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell
pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2
teaspoons sea salt 2
teaspoons curry powder 1/2
teaspoon mild paprika Dash
cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1
teaspoon seeded and diced hot
pepper 1 1/2
teaspoons sea salt, or to taste ¹ ⁄ 8
teaspoon ground black
pepper Pinch of
cayenne pepper 1/4
teaspoon chipotle chile powder, or 1/2
teaspoon chili powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2
teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell
pepper, for garnish
1 cup lentils (I used puy, but green or black would work just as well) 1
teaspoon black mustard seeds 1/2
teaspoon black peppercorns 1
teaspoon sea salt pinch of
cayenne pepper juice of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced
1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1
teaspoon cumin 2 - 3 tablespoons chili powder, depending on desired heat level 1/4
teaspoon cayenne pepper 24 ounces vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2
teaspoon fresh ground black
pepper 1
teaspoon Maya Natural
Sea SaltTM
wild rice pecan burgers 1 cup cooked wild rice mix 1 1/2 cups chickpeas 1 cup raw pecan halves 1/3 cup chopped yellow onion 3 minced (or pressed) garlic gloves 1/2
teaspoon sea salt (or to taste) 5 to 6 cranks of fresh black
pepper 1/8
teaspoon cayenne 1
teaspoon low sodium tamari
1 1/2
teaspoons roasted peanut oil 1/2
teaspoon ground
cayenne pepper 1/4
teaspoon ground cumin 1/8
teaspoon garlic powder Heavy pinch of fine
sea salt 1 cup dry roasted unsalted peanuts