1 red onion, sliced 1 fresh red chilli, sliced 1 knob of fresh ginger, finely grated 2 garlic cloves, crushed 1 tsp black mustard seeds 1
tsp yellow mustard seeds 1 red bell pepper (capsicum), sliced into strips 3 spring onions, sliced 2 cups of frozen baby peas 1/3 cup water 1 Tbsp apple cider vinegar Himalayan pink salt and black pepper 100g baby kale leaves, washed
Not exact matches
If you don't really feel like lazing it out, like me, and you want to create your own Old Bay - style spice mix, do the following: Mix 2 tablespoons celery
seed, 1 teaspoon salt, 1/2
tsp dried
yellow mustard seed, 1/2
tsp red pepper, 1/2
tsp black pepper, 2 dried bay leaves, 6 whole cloves, 6 allspice
seeds, & 1/8
tsp cardamom
seeds in a spice mill.
1 tbsp coconut oil 2
tsp mustard seeds 1
tsp cumin
seeds 1 white or
yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1
tsp ground turmeric 1⁄4
tsp ground cloves 1
tsp salt 1⁄4
tsp freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water
2
tsp of
yellow mustard seeds 3
tsp fennel
seeds 3
tsp coriander
seeds 2
tsp of cumin
seeds (or 1
tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2
tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and
seeded Freshly ground pepper, to taste
For the sauce: 1 small organic butternut squash olive oil 1 organic
yellow onion, diced 1 organic jalapeño,
seeded and diced 2
tsp organic ground cumin 1/3 c organic cashews or sunflower
seeds, soaked for a few hours 2 cloves organic garlic, peeled 2 tbsp nutritional yeast 2
tsp organic
yellow mustard 3
tsp organic tamari combination of enough organic lime juice and vinegar to get the blender going
1 lb (2 1/3 cups) soldier beans (or navy or
yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin
seed butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1
tsp salt, or to taste 1
tsp ground
mustard 1
tsp minced ginger 1/2
tsp Ancho chile powder (optional, but highly recommended) freshly ground black pepper, to taste
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.
1/2 cup ketchup 1/2 cup hard packed brown sugar 1/4 cup adobo sauce 2 tbsp
yellow mustard 2 tbsp Worcestershire sauce 2 tbsp honey 1/2 chipotle pepper,
seeds removed and diced 2 tbsp cider vinegar 1 tbsp lemon juice 2 cloves garlic, minced 1 tbsp ginger 1/4
tsp salt 1/8
tsp black pepper 1/8
tsp white pepper 1/4 cup syrup 1 tbsp Andria's steak sauce (if unavailable, use 1 an extra tbsp Worcestershire Sauce and an an extra clove of garlic)
-- 1 large red onion, thinly sliced — 1 small
yellow onion, thinly sliced — 3 cloves garlic, crushed and minced — 1/2
tsp ground ginger — 2
tsp brown
mustard seeds — 1 tbsp cilantro — 2 tbsp curry powder — 1/4
tsp black pepper — 3 cups water / homemade vegetable broth — 1 cup red lentils — 2 cups snap peas, de-string and chopped — 1 lb fresh organic * spinach, chopped — 1 - 2 organic * apples, diced
yellow mustard seeds 1/4
tsp.
2
tsp of
yellow mustard seeds 3
tsp fennel
seeds 3
tsp coriander
seeds 2
tsp of cumin
seeds (or 1
tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2
tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and
seeded Freshly ground pepper, to taste
Carrot and Leek Soup 2 Tbsp butter or olive oil 1 Tbsp
yellow mustard seeds 1 Tbsp coriander
seeds 1/4
tsp turmeric 1/2
tsp garam masala or curry powder a large thumb sized piece of fresh ginger, peeled and sliced 2 leeks, sliced and rinsed
1 block extra firm tofu, sliced in 1/2 inch pieces 2
tsp soy sauce 1
tsp sesame oil 1 red bell pepper,
seeded and diced small 1 small onion, diced small 3 cloves garlic, minced 1 tbsp fresh ginger, minced 1/4
tsp red pepper flakes (or 1/2
tsp if you want it spicier) 3 tbsp mirin 2 tbsp hoisin sauce 2
tsp prepared
yellow mustard
For the pickled
mustard seeds: 200g
yellow mustard seeds 350 ml cider vinegar, plus extra to taste 3 tbsp golden caster sugar 1
tsp sea - salt flakes 2
tsp ground turmeric 1 heaped
tsp finely grated fresh ginger