1 can of chickpeas - drained and rinsed 1 pepper — deseeded and cut into pieces 1 small sweet potato - peeled and cut into chunks 1 garlic clove - minced 1/2 teaspoon of cumin powder 1/2
teaspoon of turmeric powder Salt to taste
About 700gr of white potatoes 2 garlic cloves crushed 1 small white onion finely chopped (I actually used my food processor to blitz it finely) 1 teaspoon of chilli flakes 1 teaspoon of cumin powder 1 teaspoon of curry powder 1
teaspoon of turmeric powder salt & pepper to taste the juice of 1 lemon olive oil for cooking
170gr of silken tofu 1/4 cup of chickpea flour also called gram flour 1/4 cup of water 1 tablespoon of nutritional yeast 1 teaspoon of corn flour 1/2 teaspoon of garlic powder 1/2
teaspoon of turmeric powder salt and pepper to season 1 tablespoon of coconut oil for cooking
Not exact matches
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons
of olive oil 2
teaspoons of cumin
powder 1/2
teaspoon of turmeric powder 1/2
teaspoon of grated ginger 4 tablespoons
of grated coconut for decoration
Salt
1/2
teaspoon turmeric 3/4
teaspoon cinnamon 1/2
teaspoon ginger 1/2
teaspoon garlic
powder 1
teaspoon cumin 1
teaspoon paprika pinch
of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut into small cubes 1 can chickpeas 1 cup spinach, washed and roughly chopped 1/4 cup fat free Greek Yogurt 1 lime 1/2 cup diced tomatoes 1/4 cup chopped cilantro
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry
powder (
of choice) 1
teaspoon turmeric powder 200 ml coconut milk 2
teaspoons coconut oil Few dashes soy sauce (optional)
Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
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
While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons
of cold water, mustard
powder, smoked paprika, 1/2
teaspoon salt, cayenne pepper and
turmeric into a blender and process until the consistency
of a thick, smooth sauce.
Drain the liver and marinate it with ginger and garlic paste, half
of the
turmeric powder, half
of the red chilli
powder and half
teaspoon of salt.
Add some
salt and half a
teaspoon of turmeric powder to the chicken and mix well.
mushrooms, sliced 1 apple, peeled and diced 2 - 3
teaspoons or more garlic
powder (to taste) 2 - 3
teaspoons sage or more (to taste) 1
teaspoon rosemary, chopped 1
teaspoon thyme 1
teaspoon turmeric 1
teaspoon black pepper 2
teaspoons of pink
salt or more (to taste) 1/2 cup coconut oil, or organic, grass fed butter
Combine the stock, curry
powder,
turmeric, 1/2
teaspoon of the
salt and raisins in a pot and bring to a boil.
200 g (1 cup) red lentils, rinsed 8 dl (3 cups) water 4 large ripe tomatoes 1 medium onion, chopped finely 3 cloves
of garlic, minced to a paste 1
teaspoon cumin
powder or seeds 1
teaspoon sesame seeds, black or white 1
teaspoon turmeric 1 bay leaf 2 tablespoons lemon juice A good handful
of parsley, rinsed and chopped Oil
Salt
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.
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1
teaspoon prepared yellow mustard 1
teaspoon salt 1
teaspoon garlic
powder 1
teaspoon onion
powder 1/4
teaspoon turmeric 1/4
teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot
of boiling
salted water until it is al dente, 7 to 9 minutes.
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.
~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1
teaspoon each
turmeric and curry spice blend ~ 1
teaspoon salt ~ 1/4 cup peanut butter
powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a vegetable peeler or spiralized ~ 1/2 cup bell peppers
of choice (I used four mini sweet bell peppers)
1 large white onion 1 cup raw cashews, soaked in water for a couple
of hours or overnight, then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup white wine 3 tablespoons nutritional yeast 2 tablespoons red or white miso 1
teaspoon onion
powder 1
teaspoon smoked paprika 1/2
teaspoon black pepper 1/2
teaspoon white pepper 1/2
teaspoon salt (omit if sodium is an issue) 1/2
teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
Use a spice grinder to crush them into a
powder along with the curry,
turmeric, sugar and 1/2
teaspoon of salt.
3 tablespoons vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili pepper
of choice, seeded and diced 1 (2 - by - 1 inch) hunk fresh ginger, peeled and minced 1 1/2 to 3 tablespoons curry
powder * (preferably Madras - style) 1
teaspoon ground cumin 1/4
teaspoon cayenne 1/4
teaspoon ground
turmeric 1
teaspoon salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch whole wheat tortillas
1/2 cup
of raw cashew pieces (soaked in warm water for 30 - 60 minutes) 1 c medium chunky salsa (I used store bought) 1 bell pepper, seeded and chopped 1 jalapeno, seeded or keep for extra heat 1
teaspoon of a hot sauce 2 tbl nutritional yeast 1
teaspoon of turmeric powder 1/2
teaspoon of smoked paprika 1 pinch
of salt
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)
One large head
of organic cauliflower, washed and cut into bite - sized florets One pound or more
of small red potatoes, skin on — washed and quartered Spray coconut or olive oil
Salt Olive oil 1 inch piece of fresh ginger, peeled and then grated 1 tablespoon of ground cumin 1/2 teaspoon of ground turmeric powder 1/4 teaspoon or less of ground cayenne 1/4 teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems rem
Salt Olive oil 1 inch piece
of fresh ginger, peeled and then grated 1 tablespoon
of ground cumin 1/2
teaspoon of ground
turmeric powder 1/4
teaspoon or less
of ground cayenne 1/4
teaspoon of salt 1/4 cup of water Handful of fresh cilantro leaves — washed and stems rem
salt 1/4 cup
of water Handful
of fresh cilantro leaves — washed and stems removed
3 large onions, chopped 2 large ripe tomatoes, chopped 8 cloves garlic 2 green chiles, such as serranos, stems removed and halved 1 2 - inch piece
of ginger, peeled 1 tablespoon cumin
powder 2
teaspoons coriander
powder 1
teaspoon turmeric powder 1
teaspoon cayenne
powder 2 tablespoons vinegar 3 pounds boneless lamb or beef, cut into 1 - inch cubes 2
teaspoons fennel seeds 1/4 cup raw cashew nuts 1/4 cup almonds
Salt to taste 6 tablespoons vegetable oil
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2
teaspoons cumin seeds 3
teaspoons coriander seeds 1/2
teaspoon black peppercorns 3 cloves 1 two - inch piece
of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2
teaspoon turmeric powder 1/2
teaspoon red chile
powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions
Salt to taste
Ingredients 1 1/2 pound acorn squash 2
teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2
teaspoons rasam
powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2
teaspoon black mustard seeds pinch
of asafetida (hing) 1/2
teaspoon cumin seeds pinch
of cinnamon
powder 1 sprig
of curry leaves 1/4
teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2
teaspoons jaggery or brown sugar — optional juice
of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish
salt to taste plain yogurt, for serving
Ingredients 1/2 cup red lentils 1/4
teaspoon turmeric powder 1 tablespoon sunflower oil 1/2
teaspoon cumin seeds pinch
of asafetida (hing) 1/2 red onion, sliced in half circles 1 beet, peeled & diced 2
teaspoons rasam
powder 2 - 3 tablespoons lemon juice parsley or cilantro leaves, chopped
salt to taste
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2
teaspoons baking
powder • pinch
of sea
salt • zest
of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can
of chickpeas or other beans) • 1
teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4
teaspoon turmeric — for colour • juice
of 1 lemon
Ingredients 2 delicata squash 1/4 cup rice flour 1/4
teaspoon turmeric powder 1
teaspoon red chili
powder or cayenne or to taste 1/2
teaspoon cumin
powder 1/2
teaspoon coriander
powder big pinch
of asafetida (hing)
powder 1/2
teaspoon salt juice
of 1/2 a lemon (~ 1 1/2 tablespoons) 3 - 4 tablespoons sunflower oil
2 cups Basmati rice, washed and soaked in water for 1 hour 2 tablespoons vegetable oil 1 level
teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2
teaspoon dried curry leaves, rehydrated and patted dry 1/2
teaspoon turmeric powder 1 quart water Juice
of 4 limes
Salt to taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1 cup coconut milk, recipe here 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, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1
teaspoon turmeric powder Salt to taste
1 pumpkin or squash, cut into wedges 200 g sweet potato, cut into wedges 3 tablespoons
of coconut oil, melted 1/4
teaspoon turmeric 1/2
teaspoon curry
powder 1/4
teaspoon ground cinnamon 1/2
teaspoon sea
salt
2 lbs
of chicken breast or thighs, skinless & boneless cut into 1» pieces 1 lb
of romanesco, chopped into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped into 1» pieces 2 1/2 cups
of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece
of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1
teaspoon garam masala 1
teaspoon chili
powder 1
teaspoon ground coriander 1
teaspoon ground cumin 1 1/2
teaspoon salt, divided 1/2
teaspoon ground
turmeric 1/2
teaspoon black pepper 2 bay leaves 1/4
teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.
for the soup 1 medium onion, finely chopped 2 tablespoons finely chopped garlic 1 1/2 ginger, finely chopped 2 inch stalk lemongrass, finely chopped 1/2
teaspoon turmeric powder 1 tablespoon oil 2 tablespoons chickpea flour 1 cup coconut milk
salt to taste 1
teaspoon coconut sugar or brown sugar crushed black peppercorns to taste juice
of 1 lemon or lime
ingredients: 1/4 cup olive oil 1 onion, peeled and diced 1 carrot, peeled and diced 1
teaspoon coriander seeds, crushed 1
teaspoon cumin seeds, crushed 1
teaspoon chile
powder 1/4
teaspoon ground
turmeric 1/4
teaspoon dried chile flakes 1
teaspoon salt 1/2
teaspoon fresh - ground black pepper 6 cilantro sprigs, coarsely chopped 1 large head
of cauliflower, trimmed
of green leaves and coarsely chopped (about 6 cups) 3 cups chicken or vegetable broth 3 cups water
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)