fettuccine with spicy cilantro pesto

The mix of herbs that you use for the pesto doesn't matter too much- just make sure that you're predominantly using cilantro. adapted from Temecula Olive Oil. ingredients 1/3 cup raw cashews2 small Serrano peppers, seeded if you want it less spicy3 garlic cloves1" piece ginger, peeled1/2 teaspoon ground coriander1/3 cup plus 3 Tablespoons olive... Continue Reading →

coconut creamed corn & grains

from Bon Appétit. ingredients 2 ears of corn, husked 1 Tablespoon extra-virgin olive oil ½ serrano chile or jalapeño, thinly sliced 1 ½" piece fresh ginger, peeled, sliced into matchsticks 2 garlic cloves, thinly sliced 1 scallion, thinly sliced, plus more for serving ¼ teaspoon ground turmeric ½ cup cooked grains, such as freekeh, farro,... Continue Reading →

fiesta kale salad with avocado

from Cookie and Kate. ingredients SALAD 1 large bunch of kale (about 10 ounces) 1 14 ounce can black beans, rinsed and drained optional, omit if vegan: ½ cup feta crumbles handful of dried cranberries 1 avocado, diced ½ cup fresh cilantro leaves, chopped ¼ cup pepitas 3 corn tortillas (or a couple handfuls of crumbled tortilla chips) JALAPEÑO-LIME DRESSING... Continue Reading →

crispy tofu with coconut quinoa & broccoli

from Bon Appétit. ingredients 1 14-ounce package firm tofu, drained, pressed, and torn into 2" pieces 2¼ teaspoon kosher salt, divided 1 cup raw quinoa, rinsed 4 Tablespoons virgin coconut or other neutral oil, divided 3 Tablespoons rice vinegar 2 Tablespoons smooth peanut butter 2 Tablespoons soy sauce 2 teaspoons honey ¾ cup roasted, salted... Continue Reading →

rice noodles with cashew sauce & crunchy veg

This recipe is inspired by Gado-gado, a colorful and crunchy Indonesian salad, made with a wide array of raw and cooked vegetables (and sometimes noodles). The dressing is usually peanut-based, but we used cashews. Feel free to try another tender nut such as pistachios or pecans instead. lightly adapted from Bon Appétit. ingredients ½ +... Continue Reading →

chickpea sundal

Serve this light snack warm, room temp, or cold; just make sure you give it a generous dose of acid and salt. This recipe is from Gunpowder, an Indian restaurant in London. from Bon Appétit. ingredients 1 Tablespoon virgin coconut oil or vegetable oil or ghee 2 teaspoons black or brown mustard seeds 6 fresh curry... Continue Reading →

black bean soup with roasted chiles

Choose dried chiles that are fairly flexible, a sign they’re not too old. from Bon Appétit. ingredients 2 poblano or Hatch chiles 2 tablespoons raw shelled pumpkin seeds (pepitas) 1 large dried pasilla or ancho chile, stemmed, seeds removed 1 Tablespoon vegetable oil 1 medium onion, coarsely chopped 4 garlic cloves, peeled, crushed 1 14.5-ounce... Continue Reading →

tofu panang curry

adapted from A Spicy Perspective. ingredients 1 pound extra-firm tofu, pressed, drained, and cut into triangles 2 Tablespoon coconut oil, divided 2 small onion, sliced 2 bell peppers, sliced 2 carrots, sliced into coins 2 cloves garlic, minced 4 ounces (1 can) Panang curry paste 1 Tablespoon peanut butter 12 kaffir lime leaves, crushed 2-... Continue Reading →

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