Also add the chilli powder and 1/2
teaspoon turmeric water.
Not exact matches
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2 small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2
teaspoons chopped ginger 1
teaspoon ground
turmeric 1 2 - inch piece lemongrass, including the bulb 1 chicken, cut up 1 cup beer (or substitute
water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4
teaspoon ground cardamom 1/8 cup chopped cilantro
1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2
teaspoons black mustard seeds 1/2
teaspoon cumin seeds 1/2
teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4
water, if using yogurt
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.
Requirements: Juice of half a lemon, 1/4
teaspoon turmeric, a
teaspoon of honey, a
teaspoon of coconut oil, 1 cup of hot
water, which can be optionally replaced with milk.
Requirements: 1
teaspoon turmeric, 1
teaspoon cinnamon, 1
teaspoon ginger, 2 small cups
water, 1
teaspoon of honey.
Indian Spiced Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups
water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces) diced fire roasted tomatoes 1 1/2
teaspoons kosher or fine sea salt 2
teaspoons garam masala 1
teaspoon ground cumin 1
teaspoon ground
turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce) Fresh cilantro leaves
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
I drink about half a glass of
water with a
teaspoon of
turmeric daily when waking up.
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1
teaspoon whole cumin seeds 1
teaspoon curry powder 1/4
teaspoon turmeric scant 1/2
teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup
water splash of cream or a dollop of creme fraiche
Put the lentils in a pot with 7 cups / 1.6 l
water, the
turmeric, 1 tablespoon of the butter, and 2
teaspoons salt.
1 tablespoon olive oil 1 medium onion, diced 1 clove garlic, minced 2
teaspoons fresh ginger, grated 1 tablespoon ground coriander 2
teaspoons ground cumin 1/2
teaspoon ground cayenne pepper 1
teaspoon ground
turmeric 2
teaspoons paprika 1
teaspoon garam masala 1 (15 - ounce) can diced tomatoes (juices included) 2/3 cup
water 4 cups cooked chickpeas or 2 (15 - ounce) cans chickpeas, drained and rinsed 1/2
teaspoon salt 1/2 lemon (juiced)
3 to 4 pound baking pumpkin 1/2 medium white onion, chopped 1 whole red pepper, chopped 2 tablespoons red curry paste 2
teaspoons turmeric 2
teaspoons paprika 1
teaspoons ground cumin 2 cups
water 1 (14 - ounce) can coconut milk Salt and pepper
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
3 tablespoons vegetable oil 4 onions, chopped 1 small piece of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups
water 1 tablespoons paprika 1/2
teaspoon turmeric 1/2
teaspoon ground cumin 1/2
teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro for garnish
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts
water 2 - inch piece of ginger, peeled 2
teaspoons black peppercorns 2
teaspoons anise seed 2
teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1
teaspoon ground
turmeric 4 curry leaves (optional) 1 cup
water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3
teaspoons rice flour for thickening (optional)
4
teaspoons ground coriander 2
teaspoons ground cumin 1
teaspoon ground
turmeric 5 - inch piece ginger, peeled and chopped 3 garlic cloves, peeled 20 shallots, peeled 1 cup
water 6 tablespoons vegetable oil 6 cups coconut milk 3 cups rice, washed and drained 4 pieces lemon grass Salt to taste Fried spring (green) onion rings for garnish
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot
water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups
water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground
turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3
teaspoons sugar Salt to taste
1
teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4
teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm
water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed
1/3 cup goji berries 1 1/2 cup boiling
water 1 lemon — juice 1
teaspoon honey (preferably raw) 1 - 2
teaspoons turmeric 1
teaspoon Baobab powder — optional 1/2
teaspoon bee pollen — optional
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.
1 medium sweet potato, peeled 1 medium beet, peeled 1 small granny smith apple 2 tablespoons extra virgin olive oil 1/2
teaspoon ground
turmeric 3 ounces fresh spinach 1 cup quinoa, cooked 1 ripe avocado, halved and pit removed 1/2 cup chickpeas 2
teaspoons chia seeds 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 tablespoon
water Juice from one lemon
1/2 cup
water 1 small ball tamarind pulp (or 1
teaspoon lime juice) 1/2 cup warm
water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2
teaspoon cumin seeds 1/2
teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4
teaspoon mustard seeds 1/2
teaspoon asafoetida 1/2
teaspoon greengram dal 1/2
teaspoon red chile powder 1/2
teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves 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.
1/4 cup + 1 tbsp red lentils 1/4 cup + 1 tbsp chana dal 1/4 cup + 1 tbsp moong dal (hulled, split mung beans) 1/4 cup + 1 tbsp toor dal (split pigeon peas) 5 cups of
water 1/2
teaspoon turmeric 1/4 tsp Aleppo chili flakes, or to taste (this was not spicy) 1 tablespoon vegetable oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1
teaspoon cumin seed 1
teaspoon garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4
teaspoon salt, or to taste
2 cups of dried chickpeas, soaked in
water for at least 5 hours 1 onion, chopped 5 carrots, chopped 6 celery stalks, chopped 1 Tablespoon ground
turmeric 1 Tablespoon dried Herbes de Provence 1
teaspoon fennel 1
teaspoon red pepper flakes 1
teaspoon ground black pepper 1 — 2
teaspoons salt (optional) 1 pound organic...
1 onion, chopped 2 celery stalks, chopped, 1 1/2 cups of cooked chickpeas 4 1/2 cups of
water 2
teaspoons of garlic 1
teaspoon onion powder 1/2
teaspoon turmeric 1/2
teaspoon ground coriander 1 Tablespoon dried dill...
* 1 cup yellow split peas * 1/2 medium red onion, finely chopped * 2 garlic cloves, minced * 1 Jalapeno chile pepper, finely chopped (seeded first, if you prefer less heat) * 1/2
teaspoon ground cumin * 1/2
teaspoon ground
turmeric * 1
teaspoon salt * 1/4 cup finely chopped cilantro leaves, plus extra for garnish (optional) * 1/4 cup
water * oil for frying * lemon wedges (optional)
3/4 cup brown rice flour 1/4
teaspoon salt 1/4
teaspoon turmeric 1 cup
water 1/4 cup thinly sliced green onions (scallions) 1 tablespoon sesame oil (not toasted)
Make a thick paste by adding sufficient
water to one
teaspoon of
turmeric powder.
Ingredients 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 -LSB-...]
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
2 cups of rice
Water 1 tablespoon
turmeric 1
teaspoon cumin 1
teaspoon coriander 4 medium vine - ripened tomatoes 1/6 diced Spanish onion 30 grams pumpkin seeds 30 grams pine nuts 40 grams sultanas 50 grams diced apricot pieces 4 spring onions, finely diced 1 handful fresh herbs e.g. basil, parsley and mint 3 tablespoons garlic infused olive oil 2
teaspoons red wine vinegar 1
teaspoon honey 1 - 2 tablespoons freshly squeezed lemon juice Salt & pepper
What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1 cup of dried chickpeas in
water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4
teaspoon turmeric — 1/2
teaspoon cumin — 1/2
teaspoon salt — 1/4
teaspoon red pepper flakes or cayenne (adjusted to you preference)
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
For the meat: 1 onion, diced 1 - 2 cloves garlic, minced 1 tablespoon fresh ginger, diced 1 - 2 jalapeno peppers, seeded and diced 1 1/2 pounds of ground meat, beef or lamb 1 tablespoon
turmeric 1
teaspoon coriander salt & pepper to taste 3 tablespoons tomato paste 1 1/2 cups chicken or vegetable broth or
water
Add the
turmeric, cumin, harissa or chile flakes, 1
teaspoon of salt, 1 cup each of the parsley and cilantro, tomatoes, and the stock or
water and bring to a boil.
1 eggplant / brinjal, sliced very thinly 1 cup besan / chickpea flour 1
teaspoon turmeric powder 1/2
teaspoon chili powder 1
teaspoon baking powder 1/2
teaspoon salt 1
teaspoon nigella (optional) 1 cup
water Oil for frying
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
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.
4 cups Garbanzo Beans - 2 cans 4 cloves Garlic - minced 2
teaspoons Cumin 1
teaspoon Turmeric 1
teaspoon Salt 1/2 cup Onion - finely minced 1/4 cup Parsley Minced 1/4 cup
Water 1 tablespoon Lemon Juice 1 dash Cayenne 1/3 cup Flour
1 tablespoon olive oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed in cold
water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml vegetable stock — I use Marigold bouillon 1/4
teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice of 1/2 lemon Black pepper Fennel fronds to garnish
For the dressing, mix: juice from 1/2 of a lemon + 2 tablespoons dijon mustard + 1 tablespoon raw apple cider vinegar + 2 - 3 tablespoons
water + 1
teaspoon maple syrup + 1/2
teaspoon turmeric.
1 tablespoon coconut oil 1 yellow onion 3 carrots 3 celery stalks 4 cloves garlic 1 1/2
teaspoon ground cumin 1/2
teaspoon ground ginger 1/2
teaspoon ground
turmeric 2
teaspoon salt, plus more to taste 1 cup red lentils 1/2 cup dry quinoa 5 cups
water 26.5 oz box of chopped tomatoes 2 cups chopped kale, tough stems removed
To make a drink, add one
teaspoon turmeric to a cup of
water.
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)
8 oz firm organic tofu 1 cup chopped leek tops 1 handful sunflower sprouts 3 cloves garlic, minced 1
teaspoon cumin 1
teaspoon turmeric 1
teaspoon coriander 4 dried black mushrooms, soaked in hot
water water
Ingredients: 1 cup
water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves of garlic, chopped 3 cups of shredded cabbage 2
teaspoons Garam Masala 2
teaspoons of Madras Curry 2
teaspoons of garlic powder 2
teaspoons of
turmeric 2
teaspoons of paprika 1
teaspoon of smoky paprika 1/2
teaspoon of medium hot smoky chipotle powder (more if you like it hot, less if not) 2 cups baked butternut squash 12 dried apricots (stewed or cooked) 1 cup coconut milk 2 cups
water or vegetable stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
2 tablespoons oil 1 sprig fresh curry leaves (also called «sweet neem», which is NOT the same as Aruvedic bitter neem) OR 1 bay leaf 1 tablespoon chopped onion 1 clove garlic, minced 1 - inch piece stick cinnamon 1
teaspoon chili powder 1
teaspoon curry powder
teaspoon turmeric 1
teaspoon salt 1 green chili pepper, chopped 1 ripe tomato, chopped 1 cups blanched and cooked okara cup boiling
water
1 cup yellow split peas * (soak overnight in warm
water, then drain and rinse) 3 - 4 cups chicken stock or vegetable stock (start with 3 and see how you go) 1/2
teaspoon turmeric 1
teaspoon ground coriander 1/2 tsp.