Not exact matches
4 Tbsp flax meal /
ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon
juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1 garlic clove, minced 1/4
tsp red
pepper flakes 1 1/2
tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2
tsp mustard seeds (optional)
2 cups water 1 cup quinoa 2 cup chopped Italian parsley 1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint 1 minced garlic clove 1 tbsp chopped fresh basil 1/2 cup fresh lemon
juice, about 2 medium lemons 1/4 cup olive oil 1/4
tsp kosher salt 1/4
tsp freshly
ground white
pepper
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)
1/2 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
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 Steak Salt and
pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2
tsp freshly
ground pepper 1/2
tsp chili
pepper flakes 2 tbsp fresh oregano leaves, chopped 1 tbsp fresh cilantro, chopped 2 tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon
juice 1/2
tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp fresh
ground cinnamon (up the cinnamon if using already grated or
ground)
-- 500g diced Welsh lamb (fat trimmed off)-- 1 red onion, cut in to chunks — 2 tbsp olive oil — 1 tbsp tomato puree —
Juice and zest of half a lemon — Half a
tsp each of paprika, cumin, tumeric, chilli powder,
ground coriander, garlic powder — 2 tbsp fresh mint, chopped — A pinch of sea salt and black
pepper
For the patties: 2 lbs
ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2
tsp cumin 1
tsp garlic 1 chipotle
pepper diced salt to taste 1 - 2
tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano
peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno
juice from jar 1/4 cup chopped pickled jalapenos 1
tsp cumin 1/2
tsp garlic powder 1/2
tsp onion powder Preheat grill to medium heat.
1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast
juice of 2 lemons 1/2 cup water 1
tsp garlic powder freshly
ground black
pepper to taste optional — a few dashes of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter
Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized red bell
pepper, diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped red onion — 1
tsp fresh jalapeno, finely minced — 2 tbsp fresh lime
juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2
tsp ground cumin — 1
tsp salt — 1/4
tsp black
pepper
Lemon Honey Mustard Mint Tahini Sauce INGREDIENTS 1/4 cup tahini (
ground sesame paste) 3/4 of small lemon,
juiced 2
tsp Dijon or stone
ground mustard 2
tsp honey 2
tsp fresh mint leaves, chopped 1 tbsp extra virgin olive oil 2 — 4 tbsp water, as needed * Salt and black
pepper to taste
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and
pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp
juice) 2 tbsp chili powder 1 tbsp
ground cumin 1
tsp dried oregano 1
tsp ground coriander 2
tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Add the raw beet wedges to your medium - sized baking sheet, then toss with
juice of 1/2 lime, 2
tsp toasted sesame oil, 3/4
tsp salt, 1/2
tsp ground coriander, 1/2
tsp ground pepper.
Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2
tsp Paprika 1/4
tsp Ground Cumin 1/4 tsp Chili Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious add
Ground Cumin 1/4
tsp Chili Powder — Black Pepper, freshly
ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious add
ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño
Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime,
juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
2 to 4 ounces Garlicky Greengo 1/4 cup Mayo 3 TB sour cream 3 TB minced fresh parsley 1 garlic clove, minced 1/2
tsp chili powder 1/4
tsp ground black
pepper 1/4
tsp cayenne
pepper (optional) 4
tsp juice from 1 lime 1 oz grated Cotija cheese Mix together, refrigerate for at least 1 hour then slather on your roasted or grilled corn on the cobb.
Turkey Picadillo ----------- 1 1/2 lbs
ground turkey breast 1/2
tsp cumin salt and
ground black
pepper 1 tbsp olive oil 3 cloves garlic, minced 1 medium onion, finely chopped 1 red bell
pepper, finely chopped 1 tomato, seeded and finely chopped 8 pimiento - stuffed green olives, finely chopped 1/4 cup dark raisins 3 tbsp capers, rinsed and drained 1 tbsp caper
juice 3/4 cup dry white wine 1 tbsp tomato paste
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano
peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3
tsp ground cumin 1
tsp dried oregano 1
tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed
Juice of 1 lime Avocado slices for garnish
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2 yellow squash, sliced 1/2 small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in
juice 1/2
tsp dry basil 1/2
tsp dry oregano pinch of rosemary pinch of red
pepper flakes 1/2
tsp kosher salt fresh
ground pepper to taste
(Meat Topping) 2 tbsp olive oil 3 medium onions, finely chopped 1 1/2 lbs lean
ground lamb or beef 2 large tomatoes, peeled seeded, chopped, and drained 3 tbsp tomato paste 1/3 cup finely chopped flat - leaf parsley 2 tbsp finely chopped mint 1/4 cup pine nuts, lightly toasted 1 tbsp Pomegranate Molasses (reduce unsweetened pomegranate
juice to by two - thirds) 1 tbsp freshly squeezed lemon
juice 1 1/2
tsp mixed spices (2 parts allspice, 1 part cinnamon, coriander, cloves, and cumin) salt,
pepper, and red
pepper to taste
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb
ground pork 1/2
tsp salt 1/8
tsp freshly
ground white
pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime
juice 2 tbsp fish sauce 1
tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell
pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2
tsp Mixed Spices (4 parts
ground cinnamon, 1 part each
ground nutmeg, cloves, and cardamom) salt and freshly
ground pepper 1 1/2 cups water
juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2
tsp Middle Eastern red
pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1
tsp crushed dried mint)
1 1/4 cups raw cashews 1/2 cup nutritional yeast 2
tsp onion powder 2
tsp sea salt 1
tsp garlic powder 1/8
tsp ground white
pepper 3 1/2 cups unsweetened soymilk 1 cup agar flakes (about 2 ounces) 1/2 cup canola oil 1/4 cup yellow miso 2 Tbsp freshly squeezed lemon
juice (about 1 lemon) Using the pulse button, finely
grind the cashews in a food processor; don't allow the cashews to turn into a paste.
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2
tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4
tsp salt 3/4
tsp pepper 1/2 lb
ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1 tbsp lime
juice
Ful Mudammas: 1 15 - oz can fava beans, drained and rinsed 1 clove garlic, minced and mashed to a paste with 1/4
tsp kosher salt Zest of 1/2 lemon
Juice of 1/2 lemon (2 tbsp) 1 tbsp olive oil 1/2 cup loosely packed fresh parsley leaves, chopped Kosher salt and freshly
ground black
pepper
Lamb: 1 12 - oz leg of lamb steak Zest of 1/2 lemon 1 tbsp freshly squeezed lemon
juice 2 tbsp olive oil 2
tsp chopped fresh oregano leaves 2 cloves garlic, minced 1/4
tsp freshly
ground black
pepper
«Almost Meatless» Albondigas 1/2 cup steel - cut oatmeal 1/2 cup loosely packed fresh cilantro leaves, chopped plus more for garnish 4 cloves garlic, minced 1 chipotle in adobo sauce, finely chopped 4 teaspoons
ground cumin 2 teaspoons
ground coriander Kosher salt and freshly
ground black
pepper 1/2 lb
ground lamb 2
tsp olive oil 1 small onion, cut into 1 / 4 - inch dice (about 1 cup) 1 28 - oz can crushed tomatoes 1 cup water
Juice from 1 lime
Ingredients: 1 1/2 cups cooked chickpeas (or 1 15 - oz BPA - free can drained and rinsed) / 1 large avocado / 1/4 cup fresh lime
juice / 2 TBSP Carrington Farms Coconut & Avocado Cooking Oil Blend / 1 large clove garlic, chopped / 1/2
tsp sea salt / 1/4
tsp ground cumin / 1/8
ground cayenne
pepper.
For the wraps: 2 large potatoes, scrubbed, peeled if desired 1T olive oil 1
tsp salt 1T canola oil 1 medium onion, diced 1 green bell
pepper, diced 2 cloves garlic, minced 1
tsp ground cumin 1/2
tsp cayenne
pepper (optional) 2T chopped cilantro 2
tsp lemon
juice Salt and
pepper to taste 4 whole wheat flour tortillas, warmed Salsa, for serving
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa
juice of 1/2 a lime 1
tsp chile powder 1/2
tsp ground cumin pinch cayenne
pepper 1/2
tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly
ground black
pepper cooking spray
1 lb dried chickpeas, soaked overnight and drained + 1 tbsp kosher salt, plus more to taste + 1
tsp baking soda + 1/2 c tahini + 6 tbsp lemon
juice + 6 tbsp olive oil, plus more to garnish + 4 garlic cloves, mashed into a paste + freshly
ground black
pepper, to taste + pita chips, for serving
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red
pepper chopped 1 pablano
pepper chopped 1 large jalapeno
pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1
tsp Epazote 1
tsp ground cumin Salt and
pepper to taste
Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
Ingredients • 2 cups plain low - fat Greek yogurt • 4 to 5 cloves garlic, minced • Zest and
juice of 1 lemon • 2 tbsp chopped fresh oregano • 1 tbsp chopped fresh chives • 1
tsp salt • 1/2
tsp ground black
pepper • 2 lbs lamb loin, cut into 2 - inch chunks • 2 green bell
peppers, cored and cut into large chunks To serve: • 1/4 cup chopped fresh herbs, such as oregano, parsley, chives and thyme • 1 lemon, cut into wedges.
1 can organic black beans, rinsed or 1 1/2 cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red
pepper chopped 1 pablano
pepper chopped 1 large jalapeno
pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1 cup cooked red quinoa Handful fresh chopped cilantro 1
tsp Epazote 1
tsp ground cumin Celtic Sea Salt and
pepper to taste
Juice of 1 large lime 1/3 cup Organic unrefined and unfiltered extra virgin olive oil
1 can chickpeas 1 head of roasted garlic 1/8 -1 / 4 cup extra virgin olive oil (plus more for garnish)
juice of 1/2 lemon 1/2
tsp salt freshly
ground black
pepper parsley and paprika for garnish
can white beans (I used Great Northern beans) Olive oil 4 cloves roasted garlic, from above
Juice from 1/2 of a lemon Fresh
ground black
pepper Red
pepper flakes (I used about 1
tsp.
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium sweet potato, peeled, and diced, 1 tablespoon olive oil salt,
pepper, to taste 2
tsp ground cumin 1/2 medium red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon,
juiced 1
tsp ground coriander 1
tsp crushed red
pepper flakes (or chili) powder 1/2
tsp cayenne
pepper 2 - 3 tbsp toasted sesame seeds Instructions
1 can chickpeas, drained 2 - 3 cloves garlic 2T lemon
juice 3T tahini 1T curry powder 1
tsp cumin seed, or 1/2
tsp ground cumin 1/2
tsp turmeric 1/4
tsp ground coriander 1/8
tsp cayenne
pepper, optional Salt to taste
For the black bean hummus: 1 cup dried black beans, soaked overnight 2 bay leaves 1 cup torn fresh cilantro leaves and stems 1/2 ripe but not mushy avocado, peeled and pitted 1/2 jalapeño, seeded and roughly chopped 2 garlic cloves, roughly chopped 3 tbsp freshly squeezed lemon
juice 1
tsp ground cumin seeds Sea salt Freshly
ground black
pepper
For the smoky cauliflower: 4 tbsp coconut oil, divided 1 large yellow onion, chopped Sea salt Freshly
ground black
pepper 1 large head cauliflower, cut into florets 1/2 jalapeño, finely chopped 1
tsp smoked paprika 1
tsp pure maple syrup 2 tbsp freshly squeezed lime or lemon
juice
Filling 1 tbsp butter 1 cup chopped hulled strawberries 1 cup chopped rhubarb 3 tbsp sugar 1/2 tbsp apple cider vinegar 1/4
tsp freshly
ground black
pepper 1/4
tsp lemon
juice pinch salt
1 cup Nasoya ® Organic Cubed Super Firm Tofu, or Nasoya ® Organic Extra Firm Tofu, drained and cubed 2 tbsp chopped fresh oregano 2 tbsp extra virgin olive oil 1 tbsp fresh lemon
juice 2
tsp chopped fresh mint 1 clove garlic, finely chopped 1/4
tsp salt 1/4
tsp freshly
ground black
pepper 1 cup spring greens or torn romaine lettuce 2 pita halves 1/2 cucumber, chopped 1/4 cup chopped red onion
1 lb dry chickpeas 4 cloves garlic 1/4 cup tahini 1T lemon
juice 2
tsp ground cumin 1/2
tsp cayenne
pepper (optional) Salt and
pepper to taste Paprika to garnish (optional)
Creamy Avocado Pesto Pasta Ingredients 1 avocado Lime
juice of one small lime 1 - 2 TBSP of cilantro leaves 1 jalapeño (optional — seeds removed for less heat) 2 TBSP of low fat cream cheese ⅛
tsp of garlic salt ⅛
tsp of
ground pepper Instructions 1.
1/2 cup dried lentils, rinsed (I used small black beluga lentils but green ones would work well too) 1/2 cup uncooked coarse bulgur 1/4 cup tahini 3 garlic cloves, minced or pressed 1/2 cup fresh lemon
juice (from 2 large lemons) zest from 2 lemons 1/4 cup nutritional yeast 2 tbsp extra virgin olive oil 1/2
tsp sea salt + freshly
ground black
pepper, or to taste 2 tbsp water, or as needed 1 tbsp coconut oil 3 cups chopped leek, white and green parts (1 large leek) 4 garlic cloves, minced 3 cups chopped red bell
pepper (2 red
peppers) 1 cup chopped snow peas 1 cup chopped tomato (2 small Roma tomatoes) 3 cups spinach, destemmed and roughly chopped
1/4 cup flour Kosher salt Freshly
ground black
pepper 1
tsp dried thyme 2 Tbls butter 3 pounds chicken pieces (We used thighs and legs) 4 slices bacon 1 medium onion, diced 1 medium green
pepper, seeded and diced 2
tsps celery, diced 1 Tbls minced garlic 2 Tbls curry powder 3 Tbls dried cranberries or currants 1 28 - ounce can chopped tomatoes and their
juices 3 Tbls slivered almonds, toasted Cooked white rice
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon
juice 2 3/4
tsp sugar 1/2
tsp salt 1/4
tsp fresh -
ground black
pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4
tsp rice - wine vinegar pinch dried red -
pepper flakes 1 small head romaine lettuce, cut crosswise into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled into strips 1 cucumber, peeled, halved, seeded, and diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell
pepper, seeded and cored, diced small 1 large red bell
pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb
ground beef 1 poblano
pepper, roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp
ground cumin 1
tsp finely chopped fresh Mexican oregano 1/2
tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer
juice of two limes (more or less to taste) kosher salt and freshly
ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
Ingredients 4 garlic cloves, peeled 1/4 cup tightly packed fresh flat - leaf parsley leaves 1/2 cup tightly packed fresh cilantro leaves 1/4 cup freshly squeezed lemon
juice 1
tsp ground cumin 1/2
tsp cayenne
pepper 1/2
tsp salt 1/4 C extra virgin olive oil 1/4
tsp black
pepper 4 oz.
Ingredients: 1 cup uncooked red quinoa, rinsed and drained 1/2 tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5
tsp ground cumin 1
tsp chili powder 1/2
tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black
pepper, to taste (I used 1/2
tsp salt or a bit more) 1/4
tsp cayenne
pepper (or red
pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime
juice, tomatoes or salsa, green onion
Ingredients: 2 cups soaked, cooked garbanzo beans 1/4 cup fresh lemon
juice, about 1 large lemon 2 garlic cloves 2 TB olive oil 1/2 - 1
tsp salt 1/2
tsp ground cumin Dash of cayenne
pepper