Not exact matches
10 small dried red chiles, such
as piquins, stems removed 2
teaspoons ground cumin 2
teaspoons ground coriander 2 small onions 1
teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1
teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut
oil 1 tablespoon lime zest 1/4 cup water
1 tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled oats 1
teaspoon baking powder 1
teaspoon baking soda 2
teaspoons ground cinnamon 1
teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such
as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut
oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1
teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
for the ramp + chili pesto: 3 ramps, frilly bottoms discarded, white + green parts roughly chopped 2 small green chilies (such
as a jalapeno, or serrano), seeded and chopped 5 - 7 basil leaves, chopped a handful
of arugula 1/4
teaspoon of salt (or more to taste) pepper 1/4 cup
of extra virgin olive
oil
I also add 1
teaspoon of coconut
oil to my rice cooker
as well.
• Olive
oil 1 pound lean ground beef • Salt • Black pepper 1
teaspoon dry oregano 3/4
teaspoon ground cumin 1/2
teaspoon chili powder 1/4
teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream,
as optional garnish
Frittata: 1 tablespoon
of Cabot Unsalted Butter 1 tablespoon olive
oil 3 cups seasonal vegetables such
as summer squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1
teaspoon kosher salt, divided 2 tablespoons water 6 whole eggs plus 2 egg whites 1/4
teaspoon freshly ground black pepper
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes
of a box grater (2 cups packed) salt,
as needed 4
teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive
oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2
teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild vegetable
oil for frying, such
as sunflower
2 tablespoons extra virgin olive
oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2
teaspoons garam masala 1 1/2
teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth
as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1
teaspoon kosher salt, more to taste 1/2
teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Alternatively, if you have no way
of processing it, do what I did: chop the onions
as finely
as you can along with a couple
teaspoons of the light
oil, which will help making things creamy.
1 very ripe banana 1/2 cup
of fresh blueberries + extra for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2 cup
of almond butter (peanut butter will work
as well) 1 1/2 cup
of jumbo oats 1/2 cup
of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut
oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1
teaspoon of baking powder 3 tablespoon
of almond milk pinch
of sea salt
1/2 cup olive
oil (or other
oil) 1/4 cup white wine vinegar juice
of two limes (lemons also work) 2 tablespoons water 1 tablespoon honey 1/2
teaspoon salt (be easy on salt,
as cooked quinoa is already salted)
1
teaspoon fennel seeds 1
teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive
oil for sauteeing 1
teaspoon turmeric 4 large tomatoes, quartered 1 1/2 cups coconut milk 1 cup yogurt 2 cups coarsely chopped vegetables, such
as carrots, potatoes, and cauliflower
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk 4 fresh small red chiles, such
as serranos, stems removed 2 small green chiles, such
as serranos, stems removed 1 tablespoon vegetable or olive
oil 1
teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1
teaspoon turmeric powder Salt to taste
2 tablespoons vegetable or olive
oil 1
teaspoon mustard seeds 1
teaspoon cumin seeds 1/2
teaspoon fenugreek seeds 1 red chile, such
as serrano, stem removed and minced 1 cucumber, peeled and cut into thin slices 2 tomatoes, sliced 1 onion, sliced into rings 1 1 - inch piece
of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2
teaspoon salt 1/4 cup cilantro or mint leaves for garnish
4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame
oil (or use olive or canola
as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2
teaspoons Chili paste, such
as sriracha juice
of a lime sesame seeds scallions (chopped green onion)
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut
oil 3 cloves
of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot powder 1/4
teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1
teaspoon salt 1/4
teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such
as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
As I mentioned, I used 1/2 cup coconut
oil instead
of butter, and 1.5
teaspoons vanilla instead
of one.
1 3/4 cup
of spelt flour 1 1/2 cup
of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe
as they are too watery) 1
teaspoon of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2
teaspoon of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4 cup
of melted coconut
oil 1/4 cup
of maple syrup A pinch
of sea salt
• 1 1/2 pounds new red potatoes • 1/4 cup malt vinegar • 3 to 5 dried red chiles (such
as cayenne or chile de arbol), stems discarded • 1
teaspoon cumin seeds • 1
teaspoon coarse sea or kosher salt • 1/2
teaspoon black peppercorns • 1 small yellow onion, coarsely chopped • 4 medium - size cloves garlic • 2 slices fresh ginger (each about the size and thickness
of a quarter; no need to peel first) • 1 stick (3 inches) cinnamon, broken into smaller pieces • Canola
oil, for brushing • Sour cream or creme fraiche, for serving (optional)
2 1/2 cups rice flour 1 cup potato starch 1/2 cup tapioca flour 1 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Redmill) 2
teaspoons xanthan gum 1/2
teaspoon salt 1/4 cup plus 2 Tablespoons sugar (evaporated cane juice) 2 packages active dry yeast 3 Tablespoons
of ground flax seeds 3 Tablespoons soy lecithin (non GMO) 1/4 cup olive
oil 3 to 3 1/2 cups warm water (approximate,
as needed) 2 Tablespoons poppy seeds water
1 3/4 cup
of white spelt flavour (this is my favourite flour to make waffles with
as they turn out really fluffy) 1 1/4 cup
of creamy almond milk 1
teaspoon of apple cider vinegar 2 tablespoons
of melted coconut
oil 3 tablespoons
of maple syrup 1 tablespoon
of One Earth Vanilla Villa blend — if you can't find it add 1
teaspoon of vanilla powder or extract 1
teaspoon of baking powder a pinch
of pink Himalayan salt or sea salt
150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch
of whole sea salt half a
teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive
oil 150 g rice malt syrup 60 g unrefined cane sugar such
as muscovado
Once the meat is almost cooked, reduce the heat to medium and add another
teaspoon of sesame
oil as well
as chopped onion, 3/4 cup chopped carrots, 1 cup chopped cabbage, and garlic.
1/2 cup ketchup 1/4 cup hot sauce (such
as Frank's) 1
teaspoon liquid smoke 2
teaspoons olive
oil 1/2 cup chopped onion 8 ounces chickeny seitan, cut into 1/2 inch cubes 2 cups quartered cremini mushrooms 1 1/2 cups arugula, julienned 2 carrots, shredded 1/2 cucumber, diced 1 Crisp Pizza Crust Ranch Dressing
of choice *
Ingredients 150 g whole oatmeal flour 50 g semi-whole wheat flour 50 g whole kamut flour a pinch
of whole sea salt half a
teaspoon baking soda 80 ml almond milk, plain (unflavoured) and unsweetened 90 ml extra virgin olive
oil 150 g rice malt syrup 60 g unrefined cane sugar such
as muscovado Makes -LSB-...]
1) 1 1/2 cups
of self - raising flour 2) 3/4
teaspoon of ground cinnamon 3) 3/4 cup
of vegetable cooking
oil 4) 1 cup
of white sugar 5) 1 egg 6) 1 cup
of mashed bananas (around 2 bananas) 7) 1 3/4 cup
of quick cooking oats 8) 1/2 cup
of chopped nuts (walnuts or pecans
as you wish)
1) 1 1/2 cups
of tapioca flour (also known
as «cassava» in Brazil) + a little more if batter is too liquid 2) 1/2
teaspoon of salt 3) 1/3 cup olive
oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)
2 tablespoons extra-virgin olive
oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such
as Sauvignon Blanc 2
teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest
of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
Package
of Cooking Dates 1 / 2 Cup Coconut Sugar 1 Tablespoon Water 1
Teaspoon Coconut
Oil (Optional) 1 Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and coconut o
Oil (Optional) 1
Teaspoon Vanilla 1/2 Cup Chopped Pecans (Pistachios are amazing
as well) 1/2 Cup Chopped Dried Fruit (Nectarines, Cranberries, Figs, etc) Chop dates and put them in a frying pan with water and coconut sugar and coconut
oiloil.
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive
oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1
teaspoon medium grain kosher salt * 1
teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such
as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4
teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
In a pan, stir fry seasonal veggies in 1
teaspoon of oil (or add more
as you need).
2 medium sized tomatoes 8 mini peppers or you can use one large bell pepper — diced 1/4
of a large yellow onion diced Olive
oil 4 green onions, diced 1/3 cup
of black beans, rinsed and drained Juice from 2 limes 2
teaspoons of ground cumin 1
teaspoon of smoked paprika Salt and pepper 2 tablespoons
of Bragg's Apple Cider Vinegar Smoked chipotle Tabasco sauce — use
as much
as you prefer but it gives the dish a nice smoky flavor 1 handful cilantro leaves, washed
Chili Chicken 500 grams boneless chicken, cut into bite size pieces1
teaspoon red chili powder1
teaspoon pepper powder1 / 4
teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2
teaspoon sugar3 / 4
teaspoon pepper powderA handful to chopped coriander leavesSunflower
oil,
as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or
as required to deep fry) to medium high.
1 (19 Ounce) Can Cannellini Beans 1 Large Head Roasted Garlic 3 Tablespoons Extra Virgin Olive
Oil Low Sodium Chicken Broth (
As Needed) Salt and Pepper 1
Teaspoon Lemon Juice Dash
of Hot Sauce (Optional)
Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1
teaspoon red chili powder1
teaspoon pepper powder1 / 4
teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th
of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2
teaspoon sugar3 / 4
teaspoon pepper powderA handful to chopped coriander leavesSunflower
oil,
as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup
of oil (or
as required to deep fry) to medium high.
This morning I used 2 cups
of coffee and 2 T
of coconut
oil / ghee mixture, but left the spice amounts
as listed above (effectively diluting them by half), added 1/2
teaspoon of turmeric, and forgot to add the date.
1 tablespoon extra-virgin olive
oil 1
teaspoon red pepper flakes 1/2
teaspoon pimenton (smoked Spanish paprika) 2 cups cooked chickpeas, preferably homemade (page 45), rinsed and drained 1/2 cup chickpea cooking liquid or water, plus more
as needed 2 tablespoons tahini, plus more
as needed Juice
of 1 lemon 1 plump clove garlic, peeled 1/2
teaspoon salt, plus more to taste
1/4
teaspoon corinader seeds 1/4
teaspoon cumin seeds 1 cup Greek yogurt 2 tablespoons chopped fresh cilantro 1tablespoon chopped fresh mint 2 tablespoons extra-virgin olive
oil 2
teaspoons white wine vinegar Juice
of 1/2 lemon Kosher salt 3 tablespoons water, or
as needed
As the oats are finishing, heat 2
teaspoons of olive
oil in a large, wide pot.
1 tablespoon olive
oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2
teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4
teaspoons garam masala 3/4
teaspoons curry powder 1/4
teaspoon cayenne pepper 2 to 3 cups vegetable broth
as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such
as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2
teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
1
teaspoon vegetable
oil 1 pound chicken breasts, bone - in, skin - on, trimmed
of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4
teaspoon freshly ground black pepper 1/4
teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched
as described here)
I also used coconut
oil instead
of butter, along with a handful
of flax seeds, a
teaspoon of almond butter, and a tlbs
of mango syrup
as my raw honey was coming to an end... Taste awesome!
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2
teaspoons gluten - free tamari 2
teaspoons tomato paste 1
teaspoon grainy mustard 1
teaspoon onion powder 1
teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves
of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1
teaspoon heat - tolerant
oil, such
as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes
of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
2 cups dried cranberry beans 2 tablespoons extra virgin olive
oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2
teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2 cup dry white wine or vermouth 2
teaspoons chopped fresh oregano 1/2
teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such
as Bionaturae or Muir Glen) 1
teaspoon smoked paprika 1
teaspoon sweet Hungarian paprika 1/2
teaspoon salt, or more to taste 1/2
teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such
as ditalini or smallish shells), cooked until al dente
4 cups vegetable stock 5 tablespoons olive
oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper
of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2
teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2
teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2
teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet
as close to 15 inches in diameter
as possible)
* 2 tablespoon olive
oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this,
as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used
oil - cured olives) * 1 - 2
teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two
of smoked paprika
4 garlic cloves, halved 1 pound
of greens, such
as Swiss chard, arugula, spinach 1 cup packed flat - leaf parsley leaves 1 cup packed mint leaves 1/2 cup packed cilantro leaves 1/2 cup packed tarragon leaves 1/4 cup extra-virgin olive
oil 1/4 cup black olives, such
as Nicoise, pitted and roughly chopped 1/2
teaspoon ground cumin Pinch
of cayenne Salt, to taste 1 tablespoon fresh lemon juice, plus more to taste
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece
of kombu 2 cups chopped yellow onion 1
teaspoon chipotle chile powder 3 bay leaves 2
teaspoons salt Pinch
of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive
oil (plus more
as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
If it appears to not be sticking together well, add one to two more
teaspoons of coconut
oil as needed to create a sticky dough.
Pin It Author: Dreamy Leaf Cuisine: Vegan Ingredients: 1 can garbanzo beans (drained and rinsed) 1 tablespoon olive
oil 1 to 3
teaspoon garam masala, 1/2
teaspoon smoked paprika, Zest
of half a lemon (juice is optional) Salt,
as needed... Continue Reading →