1 can tomatoes (15 oz) 3 cans chickpeas (4.5 cups cooked) 2 quarts water 1 onion 5 oz spinach 6 - 8 cloves garlic, minced 1/2 tsp cinnamon 1 teaspoon cumin 1/8 teaspoon cayenne pepper 1
teaspoon paprika optional 1 cup red wine optional 1 - 2 teaspoons porcini mushroom powder In a large soup pot, pour in water,...
1 can tomatoes (15 oz) 3 cans chickpeas (4.5 cups cooked) 2 quarts water 1 onion 5 oz spinach 6 - 8 cloves garlic, minced 1/2 tsp cinnamon 1 teaspoon cumin 1/8 teaspoon cayenne pepper 1
teaspoon paprika optional 1 cup red wine optional 1 - 2 teaspoons porcini mushroom powder In a large soup pot, pour in water,...
Not exact matches
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5
teaspoons braggs 1 1/2
teaspoons fresh ground black pepper 1/2
teaspoon ground cumin,
optional 9 cups water 1/4
teaspoon of
paprika 1 tbsp olive oil freshly squeezed lemon, to taste
1/2 cup roasted, unsalted almonds 1 garlic clove 1/2
teaspoon coarse salt 1
teaspoon paprika (
optional) 2 1/2 tablespoons extra virgin olive oil 2 organic boneless, skinless chicken breasts, halved (4 pieces total)
1/4
teaspoon of smoked
paprika 1/4
teaspoon of crushed red pepper (
optional) salt & pepper
Coconut Bacon: 2 tablespoons olive oil 1 tablespoon maple syrup or coconut nectar 1 tablespoon tamari, soy sauce, or coconut aminos 1 1/4
teaspoon smoked
paprika scant 1/2
teaspoon smoked salt a few drops of liquid smoke,
optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
4 large slices white sandwich bread, torn into 1 - inch pieces 2 tablespoons unsalted butter, melted 2 tablespoons fresh parsley, minced 1 small shallot, minced (about 2 tablespoons) 1/4 cup plus 5 tablespoons all - purpose flour 2 large eggs 3 tablespoons mayonnaise 1/2
teaspoon paprika 1/4
teaspoon cayenne pepper (
optional) 1 1/4 pounds skinless cod, haddock or other thick white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces Cooking spray Lemon wedges
• 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
1
teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4
teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup veg broth 1 tablespoon hot sauce 1/4
teaspoon liquid smoke (
optional, a smidge of smoked
paprika would be great too)
2 crab claws 1 ripe avocado 1 grapefruit 2 tablespoons of mascarpone cheese 1/2
teaspoon of pimentón (smoked
paprika) Tabasco drops (
optional — quantity according to your taste) Salt & pepper
1/2 pound medium - sharp white cheddar cheese, finely shredded 1/2 pound Emmentaler cheese, finely shredded 1/4 cup full - fat sour cream (containing no additives) 1/4 cup full - fat mayonnaise 8 to 10 large garlic cloves, put through a garlic press 1/2
teaspoon ground cayenne pepper or hot
paprika (
optional) 1/4
teaspoon salt
1 red bell pepper, diced 1 onion, diced 2 cloves garlic, chopped 1 15 - ounce package firm tofu, drained 1 tablespoon chili powder 1/4
teaspoon crushed red pepper (or to taste) 1/2
teaspoon dried oregano 1/2
teaspoon paprika 1
teaspoon cumin Salt and pepper, to taste 4 tortillas Salsa Avocados (
optional) Rice (
optional) Beans (
optional) Dairy - free cheese (
optional)
thick - cut bacon, finely chopped 1 large onion, finely chopped 1 large green pepper diced 2 cups jalapenos sliced 1 large minced garlic 2 pounds lean ground beef 1 cup Jak Jeckel Winter Cinnamon 1 1/2
teaspoons cumin 1 1/2
teaspoons sweet smoked Spanish
paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1 cup 2 cans black beans, NOT drained 1 cup Sour cream 1 stalk sliced scallions 3 cups shredded cheese 2 cups chopped pickles (
optional)
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)
2 onions (scrubbed and chopped in large pieces) 6 carrots (scrubbed chopped in large pieces) 4 stalks of celery (scrubbed and chopped in large pieces) 4 large potatoes (scrubbed and cut in thirds) 1 head of cabbage (rinsed and chopped in large pieces) 2 quarts of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (
optional) 1 tablespoon ground coriander 1 tablespoon sweet
paprika 1
teaspoon cumin 1
teaspoon cardamom 1
teaspoon whole coriander seeds 1
teaspoon salt (
optional) 1
teaspoon white pepper 2
teaspoons fennel seeds 2
teaspoons caraway seeds 1/2
teaspoon cayenne pepper
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1
teaspoon smoked
paprika 1/2
teaspoon ground cumin Pinch cayenne pepper (
optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (
optional)
1/4 pound (2/3 cup) dried black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked in lightly salted water overnight 2 tablespoons extra virgin olive oil 1 red onion, chopped 3 garlic cloves, chopped 1 tablespoon ground chili powder 1
teaspoon ground cumin 1/2
teaspoon smoked
paprika 1/4 to 1/2
teaspoon cayenne pepper (
optional) 1 1/4
teaspoon kosher salt 1 1/2
teaspoon unsweetened cocoa powder 3 cups water 1 red bell pepper, chopped 1 green bell pepper, chopped 28 ounces canned or boxed diced tomatoes
1 (15 - ounce) can chickpeas 1 lemon juiced (about 2 tbl) 1/4 cup tahini 2 cloves of garlic 3 tablespoons of the pickle (cornichon liquid) 2 tablespoons extra-virgin olive oil, plus more for topping 1
teaspoon chili paste or hot sauce Salt to taste
Optional: smoked
paprika to garnish / top hummus
6 medium organic sweet potatoes (diced) 1 large organic onion (diced) 1 cup frozen organic corn 1 Tablespoon minced organic garlic 1
teaspoon paprika 1
teaspoon whole fennel seed (coarsely ground) 1
teaspoon whole caraway seed (coarsely ground) 1/2
teaspoon ground black pepper 1/4
teaspoon ground cloves salt to taste (
optional)
1 package tempeh, 8 ounces (We used «original» but you can use any tempeh mix) 1/4 cup Tamari or soy sauce 1/4 cup water 2 Tablespoons agave nectar 1 Tablespoon coconut oil (plus one
teaspoon for greasing the sheet pan) 1
teaspoon smoked
paprika (mild) 1/2
teaspoon smoked hot chipotle powder (
optional — it's mild without it, not spicy) Preheat the oven to 375oF.
Worcestershire sauce 2 tablespoons tomato paste 1 pair lamb's kidneys, sliced 3 cloves garlic, finely chopped 1
teaspoon sea salt 1/4
teaspoon black pepper 1/2
teaspoon paprika 2 bay leaves 2 - 3 carrots, peeled and sliced 2 stalks celery, sliced Mushrooms, sliced (
optional)
2 tbsp of lard, coconut oil, or tallow 2 medium onions, chopped 3 slices of bacon, chopped (
optional) 4 garlic cloves, minced 1 pound of ground meat, I used organic ground chicken 1
teaspoon ground coriander 2 - 3
teaspoons ground cumin 1 tsp of smoked
paprika 3 cups of crushed tomatoes or plain roasted tomatoes, if using my homemade recipe, avoid the spices 3 cups of chopped vegetables.
Meanwhile, add 2
teaspoons salt, 1 1/2
teaspoons pepper, sage, thyme, marjoram, smoked
paprika, and
optional pepper flakes to turkey; chop and stir to incorporate into turkey with spatula to combine and cook, turning heat to medium.
Ingredients 1 russet potato, spiralized 1 tablespoon of olive oil 1/4
teaspoon paprika 1/2
teaspoon garlic powder 1/4
teaspoon chili powder 1/2 cup yellow onion sliced 5 cups of chopped kale, washed well 1 cup of chopped bell pepper 2 organic, cage - free eggs 1/2 avocado (
optional) salt and pepper to taste
* 3 Tablespoons vegetable oil * 1/3 cup minced shallots * 1 Serrano pepper, sliced into thin rounds * 2
teaspoons ground coriander * 1
teaspoon ground cumin * 1/2
teaspoon fenugreek seeds * 1
teaspoon ground cinnamon * 1
teaspoon cayenne pepper * pinch ground cloves * 1/2
teaspoon ground cardamom * 3 cloves garlic, minced * 2
teaspoons grated fresh ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2
teaspoon salt * 1
teaspoon paprika * 1 cup water * 1 pound shrimp * 1 cup coconut milk * cilantro leaves, for garnish (
optional)
A Moroccan ragout with poached eggs... Ingredients 1/4 cup extra virgin olive oil 1 large onion, small dice 4 large garlic cloves, peeled and minced 1 pound merguez sausage, sliced 1 / 2 - inch thick 1 tablespoon ras el hanout 1
teaspoon Spanish sweet smoked
paprika 1
teaspoon kosher salt 2 fifteen - ounce cans fire - roasted tomatoes 8 extra-large eggs 1/2 cup roughly chopped cilantro, stems included 2 tablespoons harissa (
optional) Warm crusty bread, for serving
2 cans of garbanzo beans (one drained, one with liquid) 1/4 cup raw sesame seeds 1 tablespoon olive oil 1/4 cup fresh lemon juice 1/2
teaspoon salt 1
teaspoon cumin Smoked
paprika and parsley for garnish
Optional: 1 clove of garlic
2 large garlic cloves 1/2
teaspoon kosher salt Pinch of saffron threads 2
teaspoons roughly chopped fresh ginger 2
teaspoons sweet
paprika 1
teaspoon smoked
paprika 1/4
teaspoon ground cumin 1/4
teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (
optional) Sherry vinegar and olive oil, for drizzling
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
In a large bowl, stir with a whisk: 2 cups all - purpose flour
optional: 2
teaspoons baking powder (for very slightly puffier cheese puffs, although I tried with and without and could not see the difference) 1/8
teaspoon paprika, fine quality 1/8
teaspoon dried mustard powder, fine ground 1/8
teaspoon white pepper 1/2
teaspoon salt
optional: 1/2
teaspoon fresh super-fine lemon zest if using a micro zester, otherwise, super-fine chopping is required — or it will taste too lemony
* 3 tablespoons olive oil * 1
teaspoon cumin seeds * 1 large onion, halved and thinly sliced * 1 clove garlic, crushed * 1 red bell pepper, cored, seeded, and thinly sliced * 1 yellow bell pepper, cored, seeded, and thinly sliced * 1/2
teaspoon hot smoked
paprika * A pinch of saffron strands * 1 (14 - ounce / 400g) can plum tomatoes (I used an equivalent amount of frozen roasted tomatoes from my garden last summer instead) * Sea salt and freshly ground black pepper * 4 large eggs, preferably farm - fresh, pastured eggs * Crumbled feta cheese, for serving (
optional... this was my addition to the recipe)
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4
teaspoon crumbled saffron threads (
optional) 1 tbsp ground cumin 1/2 tbsp sweet
paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
Ingredients: 1 tablespoon extra virgin olive oil 4 ounces (2 links) spicy chicken sausage, diced 1/2 Spanish onion, finely chopped 3 cloves garlic, minced 2 1/2
teaspoons smoked
paprika 1
teaspoon dried oregano 1/4
teaspoon ground cumin 1/8
teaspoon ground cinnamon 1 pinch cayenne pepper (
optional) 1 cup canned diced tomatoes (I like to use fire roasted tomatoes when possible for extra smokiness.)
1/2 ounce dried porcini mushrooms 1 tablespoon vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked
paprika 1 tablespoon sweet Hungarian
paprika 1/2 tablespoon hot Hungarian
paprika 1 tablespoon flour 1/4 cup red wine 1 1/2
teaspoons caraway seeds (
optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
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)
1 bay leaf 1
teaspoon paprika 1
teaspoon Worcestershire sauce 1 onion, chopped 4 cups beef broth 3 potatoes, diced 4 carrots, sliced 3 stalks celery, chopped 1
teaspoon Steak Dust,
optional [In the spice aisle]
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 p
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 p
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)
Cheesy Chicken Breasts Recipe type: Main Dish Serves: 4 4 boneless, skinless chicken breasts salt and pepper 2 egg yolks 2 tablespoons water 1 sleeve Ritz crackers (about 30 crackers) 1/3 cup all - purpose flour 1/2
teaspoon paprika 2 tablespoons grated Parmesan cheese 2 tablespoons butter 2 tablespoons butter 2 tablespoons all - purpose flour 1 cup milk 1
teaspoon Worcestershire sauce 1 cup shredded cheddar cheese Parsley for garnish,
optional Preheat oven to 350 degrees and lightly grease a baking dish.
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)
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 →
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, srirac
optional, for color)
Optional garnishes: Crumb topping, fresh herbs, Thai chilis, srirac
Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (
optional, but great for Spring) 1 tablespoon sweet
paprika 1
teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Prep Time 15 min Cook Time 3 hr Total Time 3 hr 15 min Prep Time 15 min Cook Time 3 hr Total Time 3 hr 15 min Ingredients 1 cup dry red beans, rinsed 1/2 yellow onion, diced 1 tablespoon olive oil 2 cloves garlic, diced 2 carrots, diced 1 bell pepper, diced 2 cups chicken broth 1 bay leaf 1/2
teaspoon oregano 1 tablespoon
paprika 1/4
teaspoon cayenne pepper (or to taste) salt & pepper to taste 2 cups cooked brown rice Green onion (
optional)
cooked cannellini beans 1/4 cup olive oil + 1
teaspoon to drizzle 1 head of garlic 1
teaspoon fresh oregano, finely chopped (substitute dried if necessary) 1/2
teaspoon smoked sea salt (substitute regular salt if necessary) 1
teaspoon ice cold water 1
teaspoon pine nuts (
optional) 1/2
teaspoon paprika (
optional)
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian
paprika or New Mexico chile powder 1
teaspoon hot Hungarian
paprika, New Mexico chile powder, or ground cayenne pepper 2
teaspoons salt 1
teaspoon freshly ground black pepper 1
teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (
optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (
optional): Crumbled feta cheese
7 dried red New Mexican chiles, stems and seeds removed, or substitute 5 small hot chiles like piquin 1 tablespoon ground
paprika 2 tablespoons olive oil 5 cloves garlic 1
teaspoon cumin seeds (or 1/2
teaspoon ground cumin) 1
teaspoon ground coriander 1/2
teaspoon caraway seeds 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh mint,
optional 1
teaspoon salt 1
teaspoon freshly ground black pepper
Ingredients 1 tablespoon olive oil 1/2 cup thinly sliced yellow onion 4 cloves garlic, pressed or minced,
optional 8 ounces cubed packaged seitan 8 ounces crimini mushrooms, quartered or halved, very bottom of stem removed 1/2
teaspoon ground nutmeg,
optional 1/2 cup vegan mayonnaise such as vegenaise 1 1/2 tablespoons freshly squeezed lemon juice 2
teaspoons wheat - free tamari Pinch crushed red pepper flakes,
optional 2 tablespoons finely chopped flat - leaf parsley Sea salt and ground black pepper to taste 2 tablespoons nutritional yeast 1
teaspoon smoked
paprika Parsley sprigs for garnish
FOR THE CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2
teaspoon cayenne • 1/2
teaspoon black pepper • salt to taste • 1/2
teaspoon paprika • 1
teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1
teaspoon minced garlic • 1
teaspoon herb de Provence (mixed herb,
Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper
Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (
optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper
optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1
teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2
teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2
teaspoon cumin • 1/2
teaspoon cayenne • salt and black pepper to taste
2 large poblano peppers 3/4 pound lean ground beef 2
teaspoons smoked
paprika, divided 3/4
teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup fresh cilantro leaves, chopped 1 1/2 cups grated pepper Jack cheese, divided 1/4 cup whole wheat panko bread crumbs For serving: (
optional) Sliced avocado or guacamole Fresh cilantro Salsa Hot sauce of your choice
1 bunch of kale 1 can of chickpeas 1 Tablespoon of olive oil
optional: cumin, smoked
paprika 2 carrots 1
teaspoons of olive oil 1 - 2
teaspoons tahini 1 - 2
teaspoons lemon juice
optional: 1 clove of garlic salt and pepper to taste
optional: small handful of crumbled feta cheese