1 tablespoon extra virgin olive oil 1/2 teaspoon garlic powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet smoked paprika 1/4
teaspoon ground turmeric Freshly ground black pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado oil or ghee, for cooking
Not exact matches
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1
teaspoon salt 2
teaspoons sugar 1
teaspoon tamarind concentrate 1
teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2
teaspoon salt 1/2
teaspoon freshly ground black pepper 2
teaspoons soy sauce 6 cups coconut milk, recipe here
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons
freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2
teaspoons curry powder 1
teaspoon ground cumin 1/2
teaspoon ground turmeric 1/2
teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving
Mix together 2 tablespoons tahini, 1 tablespoon apple cider vinegar, 1 tablespoon water, pinch of sea salt, 1
teaspoon freshly grated ginger and 1
teaspoon ground or fresh
turmeric for a salad dressing.
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper), seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut into very thin strips 1
teaspoon turmeric 2 tablespoons
freshly - squeezed lemon juice 2
teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut into florets 125 g (41/2 oz / 1 cup) green beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and
freshly ground black pepper, to taste brown rice, to serve
1.5 pounds lamb stew meat, cut into 2 - inch chunks 3 cloves garlic, peeled and mashed 1/4 cup extra virgin olive oil 2
teaspoons ground cumin 1 1/2
teaspoons freshly grated ginger 1/2
teaspoon sea salt 1/2
teaspoon turmeric 1/2
teaspoon paprika 1/2
teaspoon cinnamon 1/8
teaspoon black pepper 2
teaspoons lemon juice 1 cup stock (beef or lamb) 2 small / medium potatoes, cut into bite - size pieces (substitute with carrots for GAPS) Grated rind of 1 lemon 8 - 10 black or kalmata olives, pitted and sliced 1/2 cup pitted prunes or dried apricots, chopped Chopped cilantro for garnish (optional)
• 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
3/4 -1 cup of chicken broth 2 eggs 1/8
teaspoon each of
turmeric, onion and ginger powders 1/16 to 1/8
teaspoon freshly ground pepper
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1
teaspoon mild curry powder 1
teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1
teaspoon cumin seeds, toasted then
ground into powder
freshly ground white pepper, to taste
* 1/3 cup nit «ir qibe or vegetable oil * 1 onion, thinly sliced * 4 carrots, thinly sliced * 4 cloves garlic, minced * 1 - inch piece fresh, peeled ginger, minced * 1
teaspoon ground cumin * 3/4
teaspoon turmeric * 1
teaspoon salt * 1/2 head cabbage, shredded * 5 potatoes, peeled and cut into 1 - inch cubes *
freshly ground black pepper, to taste * berbere, to taste (optional)
2
teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon
ground flax seed 3/4
teaspoon aluminum - free baking powder 2
teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2
teaspoons Dijon mustard 3/4
teaspoon turmeric 1/4
teaspoon cumin 1
teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2
teaspoon sweet paprika 1/2
teaspoon salt (preferably black salt — kala namak)
Freshly ground black pepper to taste
6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale green parts 1
teaspoon sea salt 1/2
teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1
teaspoon minced fresh thyme leaves 1/8
teaspoon ground turmeric 1/4 cup
freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
1 tbsp coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1
teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp
ground turmeric 1⁄4 tsp
ground cloves 1 tsp salt 1⁄4 tsp
freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2
teaspoons curry powder 1
teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2
teaspoons thyme leaves Kosher salt and
freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4
teaspoon curry powder 1/4
teaspoon turmeric 1/4
teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and
freshly ground black pepper (to taste)
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3 tablespoons high - oleic safflower oil 1/2
teaspoon black mustard seeds 1 tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4
teaspoons ground cumin (preferably
freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, o
freshly ground) 1/2
teaspoon ground turmeric 1/2
teaspoon coriander or garam masala Pinch asafetida (see note above) 1
teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1
teaspoon salt
Freshly squeezed lime juice, o
Freshly squeezed lime juice, optional
2 tablespoons extra-virgin olive oil 1 pound parsnips, peeled and chopped (about 3 cups) 1/2 pound sunchokes, peeled and chopped (about 1 cup) 4 - 5 garlic cloves, chopped 2
teaspoons garam masala 1
teaspoon ground cumin 1/2
teaspoon ground turmeric 1/2
teaspoon salt, plus more for seasoning 2 cups water 1 1/2 cups low - sodium vegetable broth 1 1/2 cups unsweetened coconut milk or unsweetened coconut cream 1 tablespoon fresh lemon juice
freshly ground pepper farro, barley or brown rice, cooked (optional)
2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2
teaspoons kosher salt 1
teaspoon ground turmeric 1/2
teaspoon freshly ground black pepper 1
teaspoon whole coriander 1
teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1
teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to
grind into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving
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)
Ingredients: 240g chickpeas (or 1 tin drained) 300g sweet potatoes 2 large cloves garlic 1 handful fresh coriander leaves 1/4
teaspoon ground cardamon 1 heaped
teaspoon ground turmeric (or 1 heaped tablespoon of
freshly grated) 2
teaspoons heaped
ground coriander 1
teaspoon heaped
ground cumin 2 tablespoons olive oil 1 heaped
teaspoon sea salt 2 tablespoons gram flour (chickpea flour) Extra gram flour for rolling with
1 (2 - pound) flank steak 1 cup onion, finely chopped 1 tablespoon chopped garlic 1/2 cup olive oil 1/2 cup lemon juice 2 tablespoons soy sauce 1 tablespoon dry sherry 1/4 cup fresh oregano 2
teaspoons hot sauce 1
teaspoon turmeric 1
teaspoon dried marjoram Salt and
freshly ground black pepper, to taste
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8
teaspoons chili flake 1 and 1/2 tablespoons
turmeric 1 and 1/2 tablespoons curry powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2
teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3
teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2
teaspoons turmeric 3
teaspoons curry powder 3 and 1/2
teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and
freshly ground black pepper (to taste)
4 bone - in, skin - on chicken thighs, about 2 pounds Salt and
freshly ground black pepper 2 tablespoons olive oil, divided 1 large lemon, cut into 8 wedges, seeded 2 large yellow onions, thinly sliced 2 garlic cloves, minced 1
teaspoon ground cumin 1/2
teaspoon ground coriander 1/2
teaspoon sweet paprika 1/2
teaspoon ground ginger 1/2
teaspoon ground turmeric 1 cup chicken stock 1 (3 - inch) cinnamon stick 20 pitted green olives
4 cups macaroni, cooked and drained 2 cups plain soymilk 1 cup vegetable broth 3/4 cup nutritional yeast 3/4
teaspoon salt 1/2
teaspoon dried mustard 1/2
teaspoon freshly ground black pepper 1/4
teaspoon paprika 1/8
teaspoon garlic powder 1/16
teaspoon turmeric 1/4 cup flour
3/4 cup long - grain rice, such as jasmine or basmati rice 1/4 cup red lentils 1 cup warm water 1
teaspoon salt 1/2
teaspoon ground turmeric 1/4
teaspoon freshly ground black pepper 2 tablespoons chopped fresh cilantro grass - fed, organic ghee for frying and drizzling
1 block of firm tofu 1/4 cup cashew cream 1 Tablespoon olive oil 2 Tablespoons minced onion 1/4
teaspoon turmeric pinch of salt and
freshly ground pepper 1 Tablespoon...
8 ounces silken tofu 2 tablespoons olive or refined coconut oil, plus more as needed 1 tablespoon nutritional yeast flakes 2
teaspoons sea salt 1/2
teaspoon ground turmeric 1/2
teaspoon onion powder 1/2
teaspoon garlic powder 1 small onion, chopped 8 ounces sliced mushrooms 8 ounces
ground seitan (see Tip) 1 cup cherry tomatoes, halved 1 (16 - ounce) package extra-firm tofu, drained and patted dry with paper towels 5 ounces greens (kale, baby spinach, or chard)
Freshly ground black pepper 6 vegan English muffins or 12 slices of bread, toasted 1 or 2 avocados, thinly sliced Sriracha or hot sauce (optional)