Recipe Type: Breakfast, Brunch, Dairy Free, Herb, Pescatarian, Root Vegetable, Soy, Spice, Sweet Potato/Yam, Tofu, Vegan, Vegetarian, Wheat/Gluten-Free
Ingredients: 1 green bell pepper, seeded, deveined, and diced, 1 onion, diced, 1 tablespoon ground cumin, 1 tablespoon ground turmeric, 1 tablespoon. extra-virgin olive oil, 1 teaspoon coriander, 1 teaspoon dried thyme, 1/2 red bell pepper, seeded, deveined, and diced,1/2 teaspoon chili powder, 1/2 teaspoon paprika, 1/4 teaspoon sea salt, 2 pounds firm tofu, drained of excess water, Freshly ground black pepper, Pinch of cayenne, Yukon Gold and Sweet Potato Home Fries
Stuffed Chicken Breasts
This information is per serving.
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Red Velvet Cupcakes
Almond Joy Cheesecake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking