300g cooked beetroot, grated 75g breadcrumbs 100g chickpeas, squashed 2tbsp finely chopped parsley 1tbsp finely chopped chives 1/2 tbsp chipotle paste 1 1/2 tsp smoked paprika 1 egg lightly beaten 3 tbsp gram flour 50g feta cheese, crumbled 2 spring onions finely chopped Oil for shallow frying Salt to taste 1
tsp toasted cumin seeds Salt to taste
Spices: 1 tsp paprika, 1 tsp cumin powder, 1
tsp toasted cumin seeds, 1/4 tsp mustard seeds, 1/2 tsp turmeric powder, 1 bay leaf, 2 green chilies (finely chopped), 1/4 tsp garam masala
For the Spiced Yogurt 1tbsp coconut oil 2 tbsp finely chopped onion 1 red chili — chopped (optional or depending on your spice tolerance) pinch of salt 2 tbsp shredded unsweetened coconut 1/4
tsp toasted cumin or cumin powder 2 tbsp + 1/3 cup yogurt
Not exact matches
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
• 8 slices
toasted Ezekiel bread (if you want increase slight sweetness of stuffing, try Ezekiel raisin bread) • 2 cups low sodium chicken broth • 2/3 shallot (chopped) • 1 tbsp minced garlic • 2 celery stalks (chopped) • 1 (red) bell pepper (chopped) • fresh rosemary twig • Seasonings: 1
tsp sage, 1
tsp cumin, sea salt and pepper to taste
1 pkg Udi's gluten free french baguettes 2 cups finely chopped pumpkin 1/4
tsp cumin 1/2 Tbsp oil 1/4
tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7 fresh sage leaves 1 cup
toasted walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1
tsp Maldon sea salt Parmesan cheese to thinly slice for topping
(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
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 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1
tsp black mustard seeds 1/4
tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal lentils, rinsed in a sieve 1
tsp coriander seeds,
toasted and ground 1
tsp cumin seeds,
toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice
toasted coconut chips or
toasted desiccated coconut, to garnish salt.
Make Giada's
cumin dressing for Monday / Tuesday's quinoa salad:
Toast 2
tsp.
toasted cumin seeds, 1/2
tsp.
1 medium sweet potato 1 cup chickpeas 2 Tbsp Tahini 1 Tbsp Olive Oil 1 Tbsp Lemon Juice 2 - 3
tsp Coconut Aminos 1 small clove Garlic 1
tsp Cumin 1/2
tsp Cinnamon 1/2
tsp Coriander Pinch of Sea Salt Black Pepper, to taste
Toasted Almonds, for topping
Red pepper sauce: 1 red pepper, cut into strips 1 head of garlic, peeled 1 cup
Toasted Quinoa, plus water as directed 1
tsp ground
cumin