Combine white radish with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 2 teaspoons brown sugar, 1/2 teaspoon salt and 1
teaspoon red pepper powder.
Not exact matches
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet
peppers or 1 large
red pepper diced 3 cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic
powder 2
teaspoons Mrs. dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1
teaspoon chili
powder 1
teaspoon dried oregano 1/4
teaspoon cayenne
pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small
red & / or green bell
pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
1
teaspoon olive oil 1/4 cup finely chopped shallot 1
red pepper, finely diced 1/2 to 1 habanero
pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild curry
powder Pinch cinnamon About 3 stems of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
Spicy Mexican Burgers 1 pound ground beef 1
teaspoon cumin 1 tablespoon chili
powder 1/4 cup chopped cilantro 4 slices Pepperjack cheese sliced
red onion jalapeno
peppers sliced avocado 4 hamburger rolls
3 tablespoons butter 1
teaspoon red pepper flakes 1 cup whole wheat pastry flour 3/4 cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4 cup natural cane sugar (or brown sugar) 1 tablespoon aluminum - free baking
powder 1 1/2
teaspoons fine grain sea salt 1 cup buttermilk 1 large egg 2 1/2 cups corn, fresh (or at room temperature if previously frozen)
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1
red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili
powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 sweet potato, very thinly sliced 1
teaspoon Olive Oil Dash of cayenne
pepper Dash of chili
powder 3 mini sweet
red and / or orange
peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1
teaspoon chopped fresh cilantro
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut,
Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cr
Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium
red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cr
red bell
peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili
powder 1
teaspoon ground cinnamon 1
teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black
pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
Italian - Style Beef Sausage Variation: Prepare Italian - Style Beef Sausage by combining 1 pound Ground Beef (93 % lean or leaner) with 1
teaspoon fennel seed, 1/2
teaspoon salt, 1/4
teaspoon coriander, 1/4
teaspoon garlic
powder, 1/4
teaspoon paprika, 1/4
teaspoon black
pepper and 1/8 to 1/4
teaspoon crushed
red pepper in large bowl, mixing lightly but thoroughly.
1 small
red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile
peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping
teaspoon coarse sea salt 2
teaspoons garam masala 1
teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1
teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2
teaspoon asafoetida (hing - optional) 1
teaspoon cumin seeds 1
teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup
red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1
teaspoon curry
powder 1
teaspoon ground coriander 1 tablespoon honey cayenne
pepper, to taste salt &
pepper, to taste
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped
red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry
powder, or to taste * pinch or two of cayenne
pepper, or to taste
Extra virgin olive oil 1
red onion 2 cloves garlic, crushed 1 small
red chili 3 medium carrots 1
red bell
pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt &
Pepper, to taste 2
teaspoons chili
powder 1/2
teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil salt and
pepper 1/2
teaspoon crushed
red pepper 1
teaspoon garlic
powder 1
teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
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
2 whole roasted
red peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2
teaspoon cayenne
powder 1
teaspoon cumin 1/2
teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced
red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1
teaspoon baking
powder 1/2
teaspoon salt 1 egg 1/2 cup water Salt and
pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
Ingredients 1 medium
red cabbage 3 carrots 1/4 leek 6 - 8 pitted dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2
teaspoon whole sea salt a pinch of ground black
pepper 1/2
teaspoon yellow mustard
powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2
teaspoon dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
4 cups cauliflower florets (about 1/2 head) 1/2 cup finely diced
red bell
pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1
teaspoon baking
powder 1/4
teaspoon salt
• 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
For my version of the turkey pizza meatloaves I combine 2 pounds of 93 % lean ground turkey, 1 cup of whole wheat breadcrumbs, 4 garlic cloves (or 1/2
teaspoon of garlic powered), 1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1
teaspoon onion
powder, 1
teaspoon Italian seasoning, 1/4
teaspoon of crushed
red pepper flakes, and salt and
pepper to taste.I then top with ~ 2 tablespoons of reduced fat mozzarella cheese, ~ 2 tablespoons of pizza sauce, and 3 turkey pepperonis (full recipe will come later).
Stir 1/3 cup minced green onions, mayonnaise, yogurt, lemon juice, Dijon mustard, curry
powder, cumin, salt, and 1/8
teaspoon ground
red pepper into yolks.
Add in the garlic, ginger, curry
powder, crushed
red pepper flakes, cumin, coriander, cinnamon, cloves, bay leaf and 1
teaspoon of the salt.
15 to 20 chiltepíns, crushed 1 cup
red New Mexican chile
powder 1 tablespoon chile seeds (from chiltepíns or other chiles) 1 pound ground lean pork 1/4
teaspoon salt 1/4
teaspoon freshly ground black
pepper 1/2
teaspoon Mexican oregano 3 tablespoons white vinegar 4 cloves garlic, minced 1/2
teaspoon ground cloves
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1
teaspoon white
pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican
red chile
powder, for garnish
The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6
red bell
peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3
teaspoon powdered annatto seeds (achiote) Salt and
pepper to taste
3 pounds chili meat 15 - ounce can tomato sauce 1 cup water 1
teaspoon Tabasco sauce 3 heaping tablespoons chili
powder or ground chile
peppers 1 heaping tablespoon oregano 1 heaping
teaspoon comino
powder (cumin) 2 onions, chopped Garlic to taste 1
teaspoon salt 1
teaspoon cayenne 1
teaspoon paprika 12
red peppers 4 or 5 chile pods 2 heaping tablespoons flour
Asparagus Fries 2 tablespoons ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2
teaspoons garlic
powder 1
teaspoon salt, plus more for sprinkling (optional) 1
teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4
teaspoon red pepper flakes
2 tablespoons crushed black peppercorns 1 tablespoons
powdered cardamom 1 tablespoon
powdered mace 1 tablespoon
powdered ginger 1
teaspoon hot
red chile
powder 1
teaspoon fennel seed, crushed 1
teaspoon powdered nutmeg 1
teaspoon powdered allspice 1
teaspoon powdered cinnamon 1
teaspoon crushed malagueta
pepper 2
teaspoons powdered galangal 4 whole cloves, crushed 1 tablespoon turmeric 2 tablespoons crushed dried lavender 2 tablespoons crushed dried rose buds
2 pounds tomatoes, halved and seeded 10 cloves garlic 1 medium onion 2
teaspoons red chile
powder Salt and freshly ground black
pepper, to taste 1
teaspoon ground cumin, or more, to taste 1/4
teaspoon ground allspice 1/4
teaspoon oregano White vinegar, to taste 6 pork chops or beef steaks
1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2
teaspoons of curry
powder (yellow) 1
teaspoon garam masala 1/4
teaspoon cardamom 1/4
teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
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)
* 3 cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1
teaspoons galangal
powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot
red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and
pepper * oil for shallow frying
This recipe uses Hoardable Hot Sauce (
red pepper mix or Cruel and Unusual Punishment) INGREDIENTS 6 cups of fresh cauliflower florets 2 teaspoons garlic powder a pinch of salt a pinch of pepper 1 tablespoon butter, melted 3/4 cup Hoardable Hot Sauce (Red for Mild or Ghost for real hea
red pepper mix or Cruel and Unusual Punishment) INGREDIENTS 6 cups of fresh cauliflower florets 2
teaspoons garlic
powder a pinch of salt a pinch of
pepper 1 tablespoon butter, melted 3/4 cup Hoardable Hot Sauce (
Red for Mild or Ghost for real hea
Red for Mild or Ghost for real heat!)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1
red bell
pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1
teaspoon ground cumin 1/4
teaspoon cayenne
pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup
red onion, diced 1/4
teaspoon Kosher salt 1/4
teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1
teaspoon granulated sugar 1/2
teaspoon red chili flakes 8 - 10 black peppercorns 1
teaspoon coriander seeds 1
teaspoon Kosher salt
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell
pepper 1/2 cup finely chopped
red bell
pepper 1/2 cup finely chopped carrots 1 jalapeño
pepper or other hot
pepper, seeded and minced (optional) 1 cup frozen corn kernels 1
teaspoon ground cumin 1/2
teaspoon ground coriander 2 tablespoons chili
powder, or to taste 2
teaspoons sea salt, or to taste 1/2
teaspoon black
pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can
red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne
pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
1 tablespoon canola oil 1 garlic clove, minced 1 onion, chopped 1
red bell
pepper, chopped 2 tablespoons chili
powder 2
teaspoons cumin, ground 3 cups butternut squash, peeled, in 1 - inch dice 2 cups water 1 cup diced canned tomatoes with chilis, drained 2 cups black beans, cooked 1 cup
red kidney beans, cooked 1 cup great northern beans, cooked 1 cup black - eyed peas, cooked 1 cup pinto beans, cooked 1
teaspoon salt 1
teaspoon ground black
pepper
Taco seasoning (I got this tasty seasoning recipe here): 1 tablespoon chili
powder 1/4
teaspoon garlic
powder 1/4
teaspoon onion
powder Red pepper flakes (to taste) 1/4
teaspoon oregano 1/2
teaspoon Paprika 1 1/2
teaspoons cumin 1
teaspoon sea salt 1/4
teaspoon pepper
2 meyer lemons, sliced into 1/4 inch rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2
teaspoon garlic
powder 1/4
teaspoon crushed
red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts, toasted
1 6oz can tomato paste 1 1/4 cup coffee, medium / dark roast 1/3 cup dark brown sugar 1/3 cup apple cider vinegar 1 tablespoon worstechire 1 1/2 tablespoons dijon mustard 1 1/2
teaspoons kosher salt 3/4
teaspoon onion
powder 3/4
teaspoon garlic
powder 1/4
teaspoon ground coriander 1/4
teaspoon black
pepper 1/4
teaspoon red pepper flakes, optional
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
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,...
You just combine 1 pound ground pork a
teaspoon each of fennel seeds, dried sage, garlic
powder, salt and a little pinch of
red pepper flakes.
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 cup cornmeal (we used Bob's
Red Mill, medium grind) • 3 cups all — purpose flour • 1 1/3 cups sugar • 2 tablespoons baking
powder • 1
teaspoon salt • 1 fresno
pepper, chopped • 1/3 cup liquid coconut oil • 2/3 cup unsalted butter, melted • 2 1/2 cups whole milk (we used goats milk) • 2 tablespoons Yellowbird Habanero Hot Sauce • 2 tablespoons honey • 4 eggs, beaten
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano
pepper, chopped 1
red bell
pepper, chopped 4 jalapeno
peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili
powder (I used 2 tablespoons of ancho and 1 New Mexican) 1
teaspoon cayenne
pepper 1 tablespoon ground cumin 1 1/2
teaspoons oregano, preferably Mexican 1/2
teaspoon salt 1/2
teaspoon freshly ground black
pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
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
Ingredients - 2 tablespoons coconut oil - 1
red bell
pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1
teaspoon spicy curry
powder - 1
teaspoon smoked paprika - 1/2
teaspoon cumin - 1/2
teaspoon cinnamon - 1/2
teaspoon cayenne
pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and
pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
2 Tablespoons organic dark roast chili
powder 1 Tablespoon organic apple cider vinegar 1 Tablespoon water 1 Tablespoon organic agave nectar 2
teaspoons organic
red pepper flakes 2
teaspoons organic minced garlic or 1
teaspoon garlic
powder 1/2
teaspoon organic chipotle
powder 1/2
teaspoon salt Mix together all the ingredients and store in a jar, refrigerated.