3/4 cup chickpea flour 1 small onion, finely chopped 1 clove garlic, pressed or minced 1/2 tsp ginger, grated 1/4 cup tomato, finely chopped 1/4 tsp turmeric 1/4
tsp black salt 1/4 tsp Aleppo chili flakes 1/2 cup water, or just enough to create a pancake - like batter consistency 1 cup baby spinach or broccoli stems, finely chopped
Hi, first thanks for stopping by... The ingredients I have used for chat masala Especially in this recipe is, 1/4
tsp black salt, 1 / 4 tsp black pepper powder, 1/4 tsp dry mango powder, 1 / 4 tsp roasted cumin powder..
I used 1
tsp black salt and 2 cups of pan fried broccoli instead of the courgette.
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked
black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1
tsp baking powder 1 pinch
salt 1 handful crushed walnuts (optional)
Tomato sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1
tsp dried oregano
salt &
black pepper
Batter Ingredients: 1 cup chickpea flour 1/2
tsp salt 1/2
tsp fresh ground
black pepper 1/2
tsp turmeric, dry ground 1
tsp chili flakes 1
tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for
salt.
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2
tsp dried rosemary sea
salt &
black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale /
black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea
salt &
black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
2 large onions Oil for frying — I use a
tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1
tsp cumin — seeds or powder 1/2
tsp coriander powder 1/2
tsp smoked paprika 1/2 -1
tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional
Salt /
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten
black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha
salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp
black pepper 1 Tbsp Deidra's 1
tsp turmeric 1
tsp cumin 1
tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
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 & r
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 & r
black beans, drained & rinsed
4 large tomatoes or 7 Plum Tomatoes 1
tsp sugar 1/2
tsp dried basil 1/4
tsp salt Black pepper to taste 1 cup fine dry breadcrumbs 2 tbs melted butter 1/4 cup crumbled blue cheese
30 ml 1.5 tbls olive oil (+ more to serve, if desired) 300g 2 red onions, thinly sliced 500g 4 small potatoes (I use dutch cream and midnight blue), thinly sliced 5g 1
tsp fresh rosemary leaves, chopped 1/2
tsp sea
salt Ground
black pepper, to taste 1
tsp plant - based milk 1 tbls toasted pine nuts (optional) Flaky sea
salt to serve, optional.
Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1
tsp salt -1 / 4 teaspoon
black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1
tsp sugar -1 - 3
tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed -
salt and
black pepper to season
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided
Salt and
black pepper 1 Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1
tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
cans pinto beans that have been drained and rinsed 1 c. chopped sweet onion 2 c. chopped tomatoes 1 1/4 c. mayonnaise 1/4 c. sweet pickle juice 1/2
tsp garlic powder 1/2
tsp black pepper 1/2
tsp salt
Add broth, 1
tsp kosher
salt, and plenty of freshly ground
black pepper.
Potato and
Black Bean Burgers Print Prep time 15 mins Cook time 25 mins Total time 40 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 4 Ingredients 1 15oz can Black Beans, drained & rinsed 1/4 cup Roasted Red Potatoes 1/4 cup Chopped Mushrooms ⅛ cup Pepitas 1/4 cup Panko Bread Crumbs 1/4 tsp Cumin 1/4 tsp Paprika Salt & Pepper to taste Instructions Preheat the oven to 350 degrees F. Lightly blend the black beans in a food proce
Black Bean Burgers Print Prep time 15 mins Cook time 25 mins Total time 40 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 4 Ingredients 1 15oz can
Black Beans, drained & rinsed 1/4 cup Roasted Red Potatoes 1/4 cup Chopped Mushrooms ⅛ cup Pepitas 1/4 cup Panko Bread Crumbs 1/4 tsp Cumin 1/4 tsp Paprika Salt & Pepper to taste Instructions Preheat the oven to 350 degrees F. Lightly blend the black beans in a food proce
Black Beans, drained & rinsed 1/4 cup Roasted Red Potatoes 1/4 cup Chopped Mushrooms ⅛ cup Pepitas 1/4 cup Panko Bread Crumbs 1/4
tsp Cumin 1/4
tsp Paprika
Salt & Pepper to taste Instructions Preheat the oven to 350 degrees F. Lightly blend the
black beans in a food proce
black beans in a food processor.
Ingredients 200 gm Boneless Chicken breast 1/2 cup of All - Purpose Flour (Maida) 1/4
tsp Salt or as per taste
Black Pepper powder as per taste 1 egg slightly beaten 1/4...
2 cloves garlic 1 cup white or yellow onion, large dice 1 cup organic chicken stock 1
tsp kosher
salt 1.5
tsp curry powder 1/2
tsp ground coriander 10 grinds fresh
black pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed meal
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1
tsp) Cayenne pepper (1/4
tsp) Oregano, dried (1
tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea
salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 conta
Black pepper, freshly ground — where to buy
black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 conta
black pepper Beef or chicken stock, ideally homemade, or store bought organic (4 cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted corn tortillas, organic, homemade or store bought (1 package) Cheese, grass - fed, organic (4 oz)-- where to buy cheese Sour cream, grass - fed, organic (1 container)
ground allspice
salt and freshly ground
black pepper, to taste (I used ~ 1/2
tsp.
16 ozs
black beans (drained) 1 tbsp tahini 3 tbsps olive oil 1 lime juice 2 garlic cloves (peeled and sliced) 1
tsp cumin
salt (taste) ground pepper (taste)
1 pound dried
black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish
Salt & pepper to taste 1/2
tsp baking soda
1/2 shallot, minced 1 garlic clove, minced 2
tsp Dijon mustard Pinch kosher
salt Pinch freshly ground
black pepper 3 tbsp plus 1
tsp balsamic vinegar 1/2 cup plus 2 tbsp extra-virgin olive oil
We did this... 12 oz
black plum tomatoes 1/2 cup Vidalllia onion 1/4 fresh cilantro 3 cloves garlic 1/2
tsp sea
salt 1/4 cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp lime juice We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa.
This slaw is simple: 3 cups shredded slaw mix + 6 Tbs Vegan Sour Cream + 4 Tbs Vegan Mayo 6
tsp sugar + 3 Tbs Prepared Horseradish + 1 Tbs Celery Seed + 1/2
tsp Sea
Salt + 1/2
tsp Black Pepper +1 / 4 Cup Rice Vinegar + 1/2 Cup Diced Green Pepper + Sliced Cherry Tomatoes.
2 Cups Maninis Multi-Purpose Flour 1 Cup Wild Rice Flour — Naosap Harvest (or 3 Cups Multi-Purpose if you don't have rice flour) 1 Onion — Finely chopped 1 Cup Spinach 1/2
tsp Tumeric 1/2
tsp Garam Masala 1/2
tsp Cardamon Powder 2 Tbs Canola Oil or Ghee Fresh Sea
Salt and
Black Pepper 3/4 Cup Water
Roasted Hatch Potato Salad with Tuna 2 - 3 roasted hatch chilies 2 medium (1/2 lb) Yukon Gold potatoes, cut into 1/2 ″ pieces
Salt 1/6 cup olive oil (2 tbsp + 2
tsp) 1/2 small red onion, sliced 1/8 ″ thick 1 large shallot, sliced 1/8 ″ thick 1 1/2 tbsp champagne vinegar 1/2
tsp oregano 1/4
tsp black pepper One 6 - oz can tuna, drained 1/4 cup chopped cilantro or parsley Romaine, to serve (optional)
1 tbsp olive oil 1 onion, peeled and chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2
tsp dried basil 1
tsp dried oregano 1
tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained and rinsed 4 cups vegetable stock 1
tsp sea
salt cracked
black pepper 2 cups kale, roughly chopped 6
tsp basil pesto
2 cups mayonnaise 1 cup white vinegar 1/2 cup apple juice (fresh cider would work well also) 4
tsp granulated sugar 2
tsp horseradish 2
tsp black pepper 2
tsp fresh lemon juice (I squeezed a half a large lemon) 1
tsp salt 1/2
tsp cayenne pepper
1/2 c reduced - fat sour cream 1/2
tsp ground cumin 1/2
tsp salt 1/4
tsp garlic powder ⅛
tsp black pepper 4 ears corn, husked 1/4 c chopped cilantro 1
tsp chili powder
Add the buttermilk, about 1/2
tsp kosher
salt and about 1/4
tsp black pepper and continue to mash until they are the consistency you want.
2 Tbsp + 1/4 c canola oil, divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4
tsp baking powder 1/2
tsp salt 1/4
tsp baking soda 1/8
tsp freshly ground
black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2
tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
Quinoa Oil for frying 1 large white onion (optional but recommended) 200 - 250g quinoa 1 lemon — juiced 1
tsp apple cider vinegar 1
tsp tahini paste
Salt &
black pepper
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2
tsp Ener - G Egg Replacer Powder + 2 Tbsp warm water 2 Tbsp soy milk
salt black pepper olive oil cornmeal Pizza Dough
1/2 c olive oil 1 c dark beer 1/4 c lemon juice 4 cloves garlic, smashed 1 1/2
tsp sea
salt 1
tsp freshly ground
black pepper 2 bay leaves 1
tsp dry mustard 1
tsp basil 1
tsp oregano 1
tsp thyme
The rub (good for 10 lbs of ribs): 1 bulk of garlic 1 tbsp of Sea
salt 1
tsp of cayenne 2
tsp of paprika 2
tsp of
black peppar 2
tsp of onion power 2
tsp of thyme 2
tsp of majoram 2
tsp of celery seed 1/3 cup olive oil
1 c canned hominy, drained 3 Tbsp cornstarch 1/2 c grated Cotija cheese (or Parmesan) 4 scallions, white and light green parts only, finely chopped 1 bunch cilantro, chopped 1/2
tsp salt 1 pinch freshly ground
black pepper 1 c whole
black beans, drained 1/2 c corn kernels 1 large egg Vegetable oil, for frying 4 eggs, fried, for serving
1 sm onion, quartered 5 cloves garlic 1/2» piece ginger, peeled 1/2 c low fat plain Greek - style yogurt 3/4
tsp ground coriander 3/4
tsp ground cumin 1/2
tsp ground allspice 1/2
tsp ground cinnamon 1/2
tsp ground turmeric 1/4
tsp freshly ground
black pepper 1/4
tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2
tsp salt
Lentil Filling: 2 tbsp olive oil 3 cloves garlic, crushed 1 brown onion, finely diced 2 - 3 tbsp curry powder 2 small potatoes, peeled and diced 1 cup diced carrot 2 cups bite - sized cauliflower florets 3 cups cooked brown lentils 1/2 cup vege stock 1 x 400g can chopped tomatoes 1 tbsp tomato paste 1
tsp coriander flakes 2 - 3
tsp pure maple syrup sea
salt & fresh
black pepper
2 Tbsp butter, softened 1 Tbsp extra virgin olive oil 4
tsp finely chopped scallion greens 1
tsp finely chopped fresh thyme 1/2
tsp fresh lemon juice 1/4
tsp salt 1/8
tsp black pepper 4 ears corn, husked
1 mango (12 oz), peeled and finely chopped 1 Tbsp lime juice 1 Tbsp orange juice 1 1/2
tsp orange juice 1/4 small onion, finely chopped 3/4
tsp salt 6 drops hot - pepper sauce 2
tsp chopped fresh cilantro 4 boneless, skinless chicken breast halves (6 oz each) 1 Tbsp vegetable oil 1/2
tsp salt 1/4
tsp ground
black pepper
1 red bell pepper, quartered 1 yellow squash, sliced lengthwise into 1/2» thick pieces 1 zucchini, sliced lengthwise into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped fresh Italian parsley 1 Tbsp chopped fresh basil 1
tsp finely chopped fresh rosemary 1/4
tsp salt Freshly ground
black pepper
2 Tbsp olive or canola oil 1 med onion, chopped (about 1 c) 1
tsp curry powder 1/2
tsp ground coriander 1/2
tsp crushed fennel seeds 1 1/2 c white button mushrooms, chopped 1 1/2 c cooked and drained chickpeas 1 med carrot, grated (about 1 c) 1/4 c chopped walnuts 3 Tbsp chopped cilantro 1/2
tsp salt 1/4
tsp ground
black pepper Flour
6 chicken breasts, bone in 1 quart apple juice 1/4 cup
salt 2 tbsp garlic, minced 4 slices of bacon, crumbled and fat reserved 2 tbsp red onion, finely diced 2
tsp garlic, minced (I didn't double mention, this is used in the stuffing, above is for the brine) 3 oz fresh spinach 5 oz feta cheese crumb 1/2 roma tomato, diced 20 turns of fresh
black pepper
4 chicken breasts 4 ounces blue cheese 2
tsp fresh garlic 3 slices of bacon 1 tbsp of fennel, sliced thin and rough chopped Course
salt and fresh
black pepper
1 slice white bread, crust removed and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely chopped shallots (1 shallot) 2 cloves garlic, minced 3 tbsp finely chopped fresh mint 3 tbsp finely chopped cilantro 1
tsp dried oregano 3/4
tsp salt 1/2
tsp freshly ground
black pepper 1 1/2 lbs ground lamb
raw honey sea
salt, to taste
black pepper, to taste (AIP stage 1 reintro) 1/3 cup raisins 1/4
tsp.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2
tsp), dried okay 1
tsp sea
salt, more to taste 1/2
tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped