TIP: If you like a bit of spice then stir 1/2 teaspoon smoked paprika and 1
teaspoon dried chili flakes into the batter.
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
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
1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2
teaspoons garam masala 1 1/2
teaspoons cumin 1 1/2
teaspoons chili powder 1
teaspoon red pepper
flakes 1/2
teaspoon cardamom salt and pepper, to taste 2 cups
dried green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale
ingredients BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1
teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1
teaspoon fresh oregano (finely chopped) 1
teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red
chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
PASTA 3/4 lb linguine of choice 2 tablespoons olive oil 4 cups small cauliflower florets (from about 1/2 a large head of cauliflower) 4 - 5 cloves of garlic, minced pinch of
chili flakes 1/2
teaspoon sweet paprika 1/2 cup slow - roasted tomatoes, lightly chopped or mashed (see headnote for sun -
dried option) sea salt and ground black pepper 1/3 cup raw cashews, soaked for at least 4 hours 1/2 cup filtered water 1/2 cup shelled fresh or frozen peas 2 sprigs fresh basil, sliced 2 green onions, sliced 1 cup quickie vegan parmesan, divided
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4
teaspoon chili flakes 1 small garlic clove (peeled, grated) 1
teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2
teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2
teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2
teaspoons yellow mustard 1 clove garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very
dry) 3
teaspoons harissa spice Kosher salt (to taste) 2
teaspoons lime zest (freshly grated)
Tomato Sauce 1 cup sun
dried tomatoes — soaked for 2 hours 1/2 medium tomato — roughly chopped 1/8 small onion — chopped 1 tablespoon lemon juice 1/8 cup olive oil 1 - 2 dates — pitted 1
teaspoon sea salt pinch of
chili pepper
flakes (optional)
5 medium - sized onions, sliced 1 cup chopped cauliflower 1 cup potatoes, grated 1 cup carrots, grated 1 cup chopped green and yellow peppers 1 cup chopped spinach 1
teaspoon cumin seeds 1
teaspoon coriander seeds 2
teaspoons dried fenugreek leaves 1/2
teaspoon chili flakes 3 tablespoons garlic paste 3 tablespoons ginger paste 1 1/2
teaspoons turmeric powder 2 cups chickpea flour 1/3 cup cornstarch Salt, as needed for seasoning Soybean or Vegetable oil, for frying
Dinner Spiced Turkey Burger With Moroccan Carrots: Mix 4 ounces lean ground turkey with 1 tablespoon feta cheese, 1⁄4
teaspoon dried oregano, 1⁄8
teaspoon red
chili flakes.
Chicken
Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1
teaspoon sea salt 1 tablespoon
chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
chili powder 1 tablespoon ground cumin 1 tablespoon
dried oregano 1
teaspoon crushed red pepper
flakes 1
teaspoon smoked paprika 1
teaspoon chipotle
chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to taste
1 large lime, juiced 1/4
teaspoon paprika 1/4
teaspoon cumin 1/4
teaspoon chili powder 1/2 jalapeño pepper, finely chopped 1/4
teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and
dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4
teaspoon crushed red pepper
flakes (or more depending on level of desired spiciness)
2 (15 - ounce) cans chickpeas, rinsed and drained 2 tablespoons water, plus more if needed 3/4 cup chopped onion 1 cup minced zucchini and / or bell pepper 2
teaspoons chili powder 2
teaspoons ground cumin 2
teaspoons smoked paprika 1
teaspoon garlic powder 1
teaspoon dried oregano 1/4
teaspoon allspice 1/4
teaspoon crushed red pepper
flakes (or fresh minced
chili pepper, to taste, see Note) 3/4
teaspoon sea salt 3 tablespoons freshly squeezed lime juice 1
teaspoon molasses
INGREDIENTS 8 firm, ripe medium - small tomatoes 1/2 small green bell pepper, seeded, pith removed, and coarsely chopped 4 garlic cloves, peeled and crushed large pinch of
dried chili flakes handful of Italian parsley leaves 1
teaspoon Spanish paprika 1
teaspoon saffron threads, steeped in 1 tablespoon boiling water 1/2 cup olive oil, plus a little more, if liked 1/3 cup carnaroli rice Maldon sea salt