1/2 cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2
teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped
1 shallot, roughly chopped 1 garlic clove 1 cup cilantro leaves (plus more for garnish) 2 tablespoons olive oil 1/2 lemon, juiced zest of 1 lemon 1/2 teaspoon salt 1/4
teaspoon cumin Dash cayenne or 1/4 teaspoon harissa 6 lamb rib chops (about 1 1/2 pound total), trimmed
Not exact matches
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic powder 2
teaspoons Mrs.
dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste
For added complexity of flavour in the soup I've played around with a
dash of
cumin on an occasion and a
teaspoon of turmeric on another — both great.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1
teaspoon ground cinnamon 1
teaspoon ground
cumin Several
dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
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
1
teaspoon olive oil 1 onion 1/2 sweet potato (about 4 oz), diced 1 garlic clove, minced about 1 cup cooked winter squash 1/2 cup cooked chickpeas
dash of hot sauce (optional)
dash of turmeric 1/2
teaspoon cumin 1/2
teaspoon salt 1
teaspoon finely minced ginger root 1 tablespoon flour Yogurt, chopped herb, and pita (optional, for serving)
4 cups Garbanzo Beans - 2 cans 4 cloves Garlic - minced 2
teaspoons Cumin 1
teaspoon Turmeric 1
teaspoon Salt 1/2 cup Onion - finely minced 1/4 cup Parsley Minced 1/4 cup Water 1 tablespoon Lemon Juice 1
dash Cayenne 1/3 cup Flour
1/4 cup lemon juice 1/4 cup red wine vinegar 6 garlic cloves, minced 1
teaspoon paprika
dash cayenne
dash cumin 1/2 cup Italian parsley, minced 1/2 cup cilantro, minced 1/2 to 3/4 cup olive oil, to your taste Kosher salt and ground black pepper
2 15 - ounce can black beans, drained and rinsed 1 15 - ounce can red kidney beans, drained and rinsed 1 15 - ounce can corn kernels, drained and rinsed 1 15 - ounce can fire roasted diced tomatoes 1 cup quinoa, uncooked 3 cups vegetable broth 1/2 medium onion, chopped 1 poblano pepper, chopped finely 1 medium green pepper, chopped 1 tablespoon cilantro, minced 2 cloves garlic, minced 3
teaspoons chili powder 1
teaspoon onion powder 1
teaspoon garlic powder 1
teaspoon cumin 1/2
teaspoon salt 1/2
teaspoon ground black pepper 3 - 4
dashes of your favorite hot sauce
1 1/2 cups cooked black beans, rinsed & drained 1 8 - ounce package organic tempeh 1/2 cup vegetable broth 1/2
teaspoon ground
cumin 3/4
teaspoon chili powder 1/8
teaspoon chipotle powder few
dashes cayenne pepper 1
teaspoon dried oregano salt & pepper to taste juice from 1 lime
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
1 small pie pumpkin 2 tablespoons olive oil 1 tablespoon honey 1
teaspoon ground
cumin 1/2
teaspoon cardamom 1
teaspoon kosher salt
dash of cayenne pepper
dash of black pepper
2 boneless, skinless chicken breasts, cut into thin strips 2 tablespoons oil for stir frying (butter / coconut oil / ghee) 1
teaspoon sesame oil 2 cloves garlic, peeled and crushed 2
teaspoons fish sauce 2
teaspoons soy sauce 1 lime, juiced 2
teaspoons ground
cumin 1 chili pepper (we use anaheim), trimmed and chopped
Dash of hot sauce (if you want it spicier) 2
teaspoons sesame seeds Salad mix of your choice Vinaigrette of your choice (I like using Nourishing Gourmet's Everyday Salad Dressing) Chopped cilantro (optional)
Olive oil 1/2 of a yellow onion, finely diced 4 cloves of garlic, minced 2 large cans (28 oz each) of fire roasted tomatoes, crushed 1 small can of tomato paste 1 - 2
dashes of liquid smoke 2 cans of red kidney beans, rinsed and drained 1 can of black beans, rinsed and drained 4 carrots, grated 1 small zucchini, grated 2
teaspoons of chili powder 1
teaspoon of ground
cumin 1/2
teaspoon of smoked paprika Salt and pepper
Red River Rub: 1
teaspoon cayenne pepper 1
teaspoon curry powder 1
teaspoon turmeric 1
teaspoon ground ginger 1
teaspoon ground
cumin 1
teaspoon chili powder 1
teaspoon paprika
dash of nutmeg French's mustard 1 10 - 12 pound beef brisket, trimmed to 1/4 inch of fat remaining
Spicy Hummus Spread 2 cups cashews — soaked for 2 hours 2 tablespoons raw sesame tahini 1 - 2 garlic cloves 1/4 cup lemon juice 1/2
teaspoon salt
dash of cayenne pepper 1/4
teaspoon ground
cumin or more to taste 1/2
teaspoon ground coriander (optional) 1/2 cup purified water or more if needed
1 kabocha squash 1 large sweet potato 1 yellow onion, minced 2 cloves garlic, minced 4 cups of vegetable broth 1
teaspoon of curry powder 1/2
teaspoon of
cumin 1/4
teaspoon of cinnamon 1
teaspoon of butter or coconut oil Salt / pepper to taste
Dash of cayenne pepper Zest and juice of 1 lemon
One 26 oz container Pomi chopped tomatoes 1/4 cup finely chopped red onion 2 tablespoons chopped pickled jalapenos 1 garlic clove, minced 1
teaspoon salt 1
teaspoon agave 1/4
teaspoon coriander 1/2
teaspoon chili powder 1/4
teaspoon cumin 1
teaspoon lime juice A few
dashes chipotle Tabasco sauce