Cauliflower rice: Around 12 oz (1 1/4 cup) riced cauliflower (I seriously recommend grabbing a bag from Trader Joe's if there's one around you) 1 - 2 tbsp olive oil Around 8 oz (1 cup) sliced mushroom 1/2 cup broccoli florets 1 tbsp gluten - free tamari or soy sauce (I used a low sodium tamari) 1 - 2 tbsp minced garlic, or to taste 1/4
tsp ground ginger Salt & pepper to taste Diced green onions, for garnish (optional)
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2
tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
Not exact matches
1/4 cup / 50 g buckwheat groats 1/4 cup / 35 g hazelnuts, roughly chopped 1/2
tsp sea
salt 1 cup / 250 g cottage cheese 1/2 cup / 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1
tsp freshly grated
ginger 1/2
tsp ground cardamom
3 tbsp extra virgin coconut oil 4 garlic cloves, finely chopped 1 inch (2, 1/2 cm) fresh
ginger, finely chopped 2 stalks lemongrass, crushed and finely chopped 1/2
tsp dried chili flakes 2
tsp turmeric 1
tsp mustard seeds,
ground in a mortar 1 medium size aubergine / eggplant, cut in wedges 2 small apples, cut in small dices 1 cup (240 ml) water 1 tbsp apple cider vinegar 1 can (1 2/3 cup / 400 ml) coconut milk 3 cups (300 g) brussels sprouts, cut in halves 1 - 2
tsp sea
salt
1/2 cup uncooked quinoa + 1 cup water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea
salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4
tsp ground vanilla or 1/2
tsp pure vanilla extract 1/2
tsp freshly grated
ginger
Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1
tsp baking powder 1/2
tsp baking soda 1
tsp cinnamon 1/2
tsp freshly grated nutmeg 1/2
tsp ground ginger 1/2
tsp vanilla extract or
ground vanilla 1 pinch sea
salt
Cupcakes 1 cup all - purpose flour 1
tsp baking powder 1/2
tsp baking soda 1/2
tsp kosher
salt 1
tsp ground cinnamon 1/2
tsp ground ginger 1/2
tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil
3 cups all - purpose flour 1
tsp salt 1
tsp baking soda 1
tsp baking powder 2 TBSP cinnamon 1
tsp ground ginger 1/2
tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1
tsp vanilla extract
3 cups old - fashioned oats 1/3 cup (packed) brown sugar 1
tsp baking powder 1/2
tsp salt 1
tsp ground cinnamon 1 1/2
tsp ground ginger 1 1/2 cups skim milk 1 egg 3/4 cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2 cup chopped dried apricots (about 8) 1/2 cup dried cherries 1/3 cup slivered almonds
shoot for 15 leaves 1 lb
ground pork 1/2 lb sausage, we used spicy italian olive oil 1 small onion, chopped 3 cloves of garlic, minced 1
tsp minced
ginger 1
tsp cinnamon 1/2
tsp nutmeg
salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!)
1 lb skinless salmon fillet, cut into 1» cubes 1 Tbsp dijon mustard 1 Tbsp grated lime peel 1 Tbsp peeled, minced fresh
ginger 1 Tbsp chopped fresh cilantro 1
tsp low - sodium soy sauce 1/2
tsp ground coriander
Salt and pepper to taste Fresh lime wedges and cilantro leaves
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
1/2 c of tomato sauce 5 cloves of garlic, chopped 1.5 tbl of curry powder 2 tbl of freshly grated
ginger 1 - 2
tsp of cumin (I added more but I just love it) 3/4 c of water 1 onion, medium sized, diced Chicken breast — I was using tenders so I did 10 total (you can use breasts — 4 to 6 would work well) 1
tsp salt 1/2
tsp of freshly
ground pepper
Ingredients 1 lb
ground lamb 2 tablespoons fresh Thyme Olive oil for drizzling 4 cups beet greens (including the stems) 4 large cloves garlic minced 1 medium onion diced finely 1 teaspoon cinnamon 1 teaspoon
ginger 1/4 teaspoon clove 1/4
tsp salt
I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2
tsp ground ginger 2
tsp ground cinnamon 2
tsp vanilla extract 1
tsp baking soda 1
tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package of white chocolate melting wafers (56 total circles) Directions: 1.
4 hours) 1 tbsp vanilla essence 1/4
tsp vanilla powder 1/4
tsp ground ginger 1/4
tsp ground nutmeg 1/2 tbsp mixed spice 1/4
tsp Himalayan pink
salt Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake) 1 peeled courgette (cubed)
500 gm chicken, cut into medium pieces 1
tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2
tsp ginger paste 1 1/2
tsp garlic paste 1 tbsp coriander powder 1/2
tsp turmeric powder 1/2
tsp red chilli powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and
ground to paste 1/2
tsp garam masala Coriander leaves for garnish
Salt to taste
1 cup Medjool dates 1 cup pecans 1/4 cup pepitas (pumpkin seeds) 1/2 heaping cup shredded unsweetened coconut flakes 2 T hemp seeds 1/2 cup pumpkin puree 1
tsp cinnadipmon 1/4
tsp nutmeg 1/4
tsp cloves 1/8
tsp ground ginger Pinch of sea
salt
2 tbsp ghee, coconut or olive oil 1
tsp cumin seeds 1/2
tsp ground turmeric 1/2
tsp ground cardamom 1/2
tsp ground cilantro 1 pinch
ground cayenne 1 inch fresh
ginger, minced 4 garlic cloves 1 large red onion, diced 2 medium size sweet potatoes, cut into bite - size pieces 1 fennel bulb, halved and thinly sliced 1 cup lentils, rinsed 2 cups water 2 — 4 tbsp sauerkraut, more for serving 1 -2 tbsp honey
salt & pepper, to taste
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp fresh
ginger, finely chopped or 1
tsp ground 2 tbsp fresh turmeric, finely chopped or 1
tsp ground 1 pinch
ground cayenne pepper or more to taste 3,5 cups / 800 ml canned plum tomatoes 1/2 cup / 125 ml uncooked red lentils, rinsed 2 cups / 500 ml water 1
tsp coarse sea
salt 1 broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1 cup / 400 ml cooked butter beans
Dry mixture 2 cups old - fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac 1
tsp baking powder 1/4
tsp ground ginger 1/4
tsp ground nutmeg 1/2
tsp ground cinnamon 1/4
tsp ground cardamom 1/4
tsp ground vanilla or 1/2
tsp vanilla extract 1 pinch coarse sea
salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
220g Sukrin almond flour or
ground almonds 1
tsp cinnamon 1
tsp allspice 1
tsp ground ginger (dependant on how
ginger like you want it) 1/2
tsp nutmeg A tiny pinch of sea
salt 1
tsp baking soda 8 fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp
ground cumin 1
tsp tumeric 1 tbsp cinnamon 1
tsp chilli powder 1/4
tsp Himalayan pink
salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root
ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1
tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
1/3 of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g plain yoghurt 2
tsp baking soda 1/2
tsp salt 1/2
tsp nutmeg 1
tsp cardamom 1 Tbsp cinnamon 1/2
tsp cloves 1/2
tsp ground ginger Butter for frying
1 c whole wheat flour 1 c all purpose flour 1/2 c wheat germ 1/3 c sugar 1/4
tsp salt 1.5
tsps baking soda 1/4
tsp each
ground cinnamon, nutmeg and cloves 2.5
tsps ground ginger 1/3 cup oil 1/2 cup + one tbsp molasses 1/2
tsp pure vanilla extract 1.5
tsps fresh
ginger chopped and
ground to a paste in a mortar and pestle 1/2 c chocolate chips.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh
ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel seeds 1/8
tsp ground cloves 1/2
tsp ground cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea
salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
1 cup pitted dates, soaked in warm water for 15 minutes and drained (water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1 tbsp lemon juice 1
tsp vanilla extract 1
tsp ground cinnamon (consider also adding nutmeg and
ground ginger) 1/4 teaspoon sea
salt 3/4 cup coconut flour Stevia to taste (optional, did not use)
3 eggs 200 g granulated sugar 150 g canned pumpkin puree 1/2 lemon, juiced 105 g flour 1
tsp baking powder 2
tsp cinnamon 1
tsp ground ginger 1/2
tsp salt 120 g pecans, chopped and slightly toasted 100 g powdered sugar, for dusting
· 1.5 tbsp golden flax meal + 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2
tsp baking powder · 1/2
tsp baking soda · 1/4
tsp stevia (or equivalent sweetener of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4
tsp vanilla extract · 3/4
tsp ground cinnamon · 1/8
tsp nutmeg · 1/8
tsp ginger · Pinch of cloves · Pinch of
salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
1 lb of sea bass, cut into 2 or 3 pieces 2 tbsp of coconut aminos (soy sauce replacement) 1 tbsp of sesame oil 2
tsp of fresh
ground ginger 3 - 4 lemon slices
salt to taste red pepper flakes to taste (optional)
Egg Phuphu Rassa Recipe & Image: Nayana Afroj Ingredients for Phuphu: Boiled egg yolks: 3 Raw egg yolk: 1 Green chillies: 2 Parsley: 3 sprigs Flour: 1
tsp Salt: To taste Ghee: 2tbsp Chicken stock - 1 cup Ingredients for Rassa:
Ground cashew paste: 1tbsp
Ginger - garlic paste: 1
tsp Onion paste: -LSB-...]
Saag Chicken -------- 2 lbs chicken breast, cubed 5 cloves garlic, minced 2 large onions, minced 1 (400g) can crushed tomatoes 1 inch
ginger, minced 4 tbsp milk 4 bunches spinach, washed & chopped 2 tbsp butter 3/4
tsp cayenne pepper 1
tsp ground coriander 1/2
tsp turmeric powder 2 big cardamom pods 2 whole cloves 7
tsp oil 1
tsp garam masala 1/2
tsp salt
of boneless chicken, diced 1 1/2
tsp of fresh
ground or finely shredded
ginger 1 tbsp of fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste
Salt and pepper to taste 1 head of lettuce (for wrapping)
for the batter: 1 c all - purpose flour 1
tsp baking powder 1/4
tsp ground ginger pinch
salt 6 tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1
tsp vanilla extract 1/4 c soy yogurt 1/4 c soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)
2 cups all purpose flour 1/2
tsp baking powder 1/2
tsp baking soda 1/4
tsp salt 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2
tsp ground cardamom 1/2
tsp ground ginger 1
tsp vanilla extract 1/2 cup buttermilk 1/2 cup orange juice 1 1/2 cups fresh cranberries coarse sugar, for topping
Ok... here's the «Gingerbread» recipe I mentioned before: Yield: 2 - 8» pans 2 1/2 cups AP flour 1 1/2
tsp baking soda 1
tsp salt 1
tsp ground ginger 1
tsp cinnamon 1
tsp allspice 2 oz unsweetened chocolate 8 oz unsalted butter 1 cup hot coffee 1 cup brown sugar 1 cup molasses 4 eggs 1/4 cup chopped candied
ginger sift dry ingredients together melt chocolate, butter, & coffee together add brown sugar, molasses, then eggs add
ginger & dry ingredients mix until combined spray 2 - 8» pans, pour batter into pans & bake at 325 degrees for about 50 minutes Let me know if you try it & how it turns out.
2 cups all - purpose flour 1
tsp baking powder 1/2
tsp ground ginger 1/4
tsp salt 1
tsp orange zest 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2
tsp pure vanilla extract 1/4 cup fresh orange juice 1/2 cup sweetened shredded coconut
1/4 cup unpopped kernels 1 Tbsp butter or Earth Balance, melted 1/4
tsp salt 1
tsp brown sugar 1
tsp ground ginger 1/2
tsp cinnamon 1/4
tsp allspice pinch
ground cloves
Pumpkin Whoopie Pies (Source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito as seen on Culinary Concoctions by Peabody) Ingredients 3 cups all - purpose flour 1
tsp salt 1
tsp baking soda 1
tsp baking powder 2 TBSP cinnamon 1
tsp ground ginger 1/2
tsp ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1
tsp vanilla extract
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity
ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1
tsp salt more
salt and freshly
ground black pepper to taste for the marinade 1
tsp salt 4
tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4
tsp corn starch 1/2
tsp ground black pepper 1/2
tsp ground Sichuan peppercorn
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1
tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh
ginger 1/2
tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2
tsp sweet paprika (note: I used sweet smoked paprika) 1/4
tsp ground cinnamon 1
tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Ingredients 1 cup all - purpose flour 1
tsp baking powder 1/2
tsp baking soda 1/2
tsp salt 1
tsp ground cinnamon 1/2
tsp ground ginger 1/4
tsp nutmeg 2 large eggs 1 cup canned pumpkin purée 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil
250g dates, pitted 1
tsp baking soda 275 ml boiling water 60g coconut oil, softened but still solid 100g blackstrap molasses 1/4
tsp himalayan pink
salt 1/2
tsp vanilla powder or 1
tsp vanilla essence 2 eggs 180g
ground almonds 1/2
tsp baking powder 1
tsp ground ginger 1/2
tsp ground cinnamon 1/2
tsp ground cloves
1/2 can pumpkin puree 1/3 cup virgin coconut oil, melted 1/2 cup applesauce 1
tsp vanilla extract 2 tbsp cinnamon 1 tbsp nutmetg 1/8
tsp ground cloves 1/4
tsp ground ginger pinch of
salt 1 cup almonds, chopped 1 cup pecans, chopped 3/4 cup pumpkin seeds 1 cup unsweetened dried coconut flakes
1 cup all purpose flour 1 cup whole wheat flour 2/3 cup large flake oats 1 1/2
tsp baking powder 1/2
tsp baking soda 1/2
tsp salt 1
tsp cinnamon 1
tsp ground ginger
140 g (10 tbsp) unsalted butter 140 g (2 1/2 dl minus 1 tbsp; 1 cup) brown rice flour 50 g (1 dl + 1 heaping tbsp; 1/2 cup) almond flour 70 g (3/4 dl; 1/3 cup) light muscovado sugar 2 tbsp tapioca starch 1 1/2
tsp baking powder 1/2
tsp fine sea
salt 1/2
tsp cinnamon 1/4
tsp ground ginger ⅛
tsp ground nutmeg ⅛
tsp ground cardamom (preferably freshly
ground) 2 eggs (M), at room temperature 80 ml (3/4 dl; 1/3 cup) maple syrup 1
tsp vanilla extract 200 g zucchini, coarsely grated
Ingredients 1 1/2 lbs
ground pork 3/4 cup Chinese cabbage, finely chopped 3/4 cup mushrooms, finely chopped 1/2 cup onion, finely chopped 3 - 4 cloves garlic, finely chopped 3 green onions, including whites, finely chopped 1 Tbsp fresh minced
ginger 1 egg 1
tsp chicken bouillon (or one cube, crushed) 2
tsp corn starch 2
tsp sesame oil 2 tbsp soy sauce 1/2
tsp black pepper 1/2
tsp salt
5 cups filtered water 1/2 cup raw cane sugar (or sweetener of choice e.g. raw honey) 10 cm piece fresh
ginger, sliced thinly 2 cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2
tsp whole cloves 2
tsp freshly
ground black pepper 2
tsp ground cinnamon 1
tsp ground nutmeg 1/2
tsp pink Himalayan
salt 1/4
tsp vanilla powder pinch cayenne pepper
3 cups of oats 1 cup of coconut thread 1/4 cup of pumpkin seeds 1/2 cup of pecans 1/2 cup of almonds 1 Tbsp
ground ginger 1 Tbsp
ground cinnamon 1/4
tsp sea
salt 1 very ripe banana 1/4 cup pure maple syrup
Pin It Ingredients: 1/2 cup Coconut Flour 1/2 cup Arrowroot Flour 1
tsp Hain brand Baking Powder 1/2
tsp Himalayan Pink Sea
Salt 1 1/2
tsp ground Cinnamon 1 1/2
tsp ground Ginger 1
tsp ground Allspice 1/2 cup Unsalted... Continue Reading →