Not exact matches
This is a simple plate of tangled summer
vegetables - tender zucchini
noodles and
carrot ribbons, gently blistered green beans and shallot - kissed mushrooms, all dressed up in a bright, smoky sauce.
Baked tofu strips with peanut dipping sauce Caponata Chèvre chaud Chèvre with lavender honey Chickpea, cous cous & beet salad Chickpea & roasted
vegetable salad with tangy za'atar yoghurt dressing Chunky potato salad with creamy tofu «mayo» Dolmades Grilled halloumi Greek salad Lemon roasted potatoes Onion, lentil, spinach and goat's cheese salad Panzanella Potato, beetroot &
carrot gratin Potato & sweet potato gratin with wild garlic leaves Roasted sweet potato salad Roquefort, fig and raspberry salad with honey dressing Semolina with three cheeses Soba
noodle salad Sweetcorn fritters Tabbouleh Tomatokeftedes — Santorinian (Greek) tomato fritters Vinagrete (Brazilian salad)
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice
noodles 1 bok choy, sliced in halves or small pieces 1/2
carrot, sliced into ribbons (using the
vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
Next, mom went healthy and got the Steamed
Vegetable Spring Rolls filled with steamed Thai
noodles,
carrots, string beans, bean sprouts, lettuce, and basil.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2
carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or
vegetable broth (beef broth is traditional but
vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg
noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
I got my fried food fix with the crispy
Vegetable Spring Rolls with clear rice
noodles,
carrots and cabbage.
Armed with my trusty
vegetable peeler, I set off to make my own
carrot noodles (Wegmans sells these too but I like the wide, flat ribbons you get using a peeler, kind of like
carrot pappardelle) and it was pretty easy.
3 packed cups
carrot «
noodles» (you can use a spiralizer, buy them spiralized or just use a
vegetable peeler like I did)
One pound of shank cross — cut was quite enough with plenty of
vegetables (3
carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite
noodles.
Ingredients 6 ounces rice vermicelli
noodles 1 teaspoon
vegetable oil 3 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon roasted sesame oil 2 tablespoons rice wine vinegar 1
carrot, cut into matchsticks 1 cucumber, cut into matchsticks 2 cups mixed greens 2 - 3 scallions, chopped about 12 cashews, coarsely chopped
5 cups
Vegetable Stock 1/2 lb rice
noodles Recipe for Baked Tofu or veggie meat of choice 2
carrots (diced) 2 celery stalks (diced)...
5 cups
Vegetable Stock 1/2 lb rice
noodles Recipe for Baked Tofu or veggie meat of choice 2
carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive oil (for the cooked
noodles)
If you are not familiar, a «spiralizer» makes
vegetables like zucchini, sweet potatoes, and
carrots into «
noodles», like this... (This post contains affiliate links.
Filed Under: Pasta, Rice,
Noodles, Quinoa, Couscous and other whole grain recipes, Uncategorized Tagged With: basil, black pepper, broccoli,
carrots, cauliflower, Couscous and other whole grain recipes, garlic, ginger, ketchup, lime, mixed
vegetables,
Noodles, onion, Pasta, Quinoa, Rice, salt, soy sauce, spring onion, stir fry, tomato, tomato ketchup, vegan, Vegetarian
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green onion, chopped
Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or gl
Vegetable mix 4 cups cooked spaghetti or rice
noodles 1 cup broccoli florets, chopped 1/2 cup
carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium
vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or gl
vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or glass dish.
The Lemon Bowl: Slow Cooker Posole Rojo Creative Culinary: Split Pea Soup with
Carrots and Ham Homemade Delish: Italian Cioppino Soup Taste with the Eyes: Wintery French Lentil Soup with Beef,
Carrots, Sherry Vinegar Elephants and the Coconut Trees: Tomato Soup Dishing with Divya: Roasted Cauliflower and Carrot Creamy
Vegetable Soup From My Corner of Saratoga: Pressure Cooker Chicken Tortilla Soup Napa Farmhouse 1885: Roasted Red Bell Pepper Soup (in a slow cooker) Red or Green: New Mexican Green Chile, Turkey & Posole Soup The Heritage Cook: Creamy Cheesy Potato Soup (Gluten - Free) In Jennie's Kitchen: 14 Sensational Soups The Mediterranean Dish: Mediterranean Spicy Spinach Lentil Soup The Mom 100: Spicy Thai Chicken and Rice
Noodle Soup Healthy Eats: 5 No - Brainers for Improving Chicken Soup FN Dish: Soup's On!
Swap in
carrot and loose the blanching step, if you prefer raw
vegetable noodles.
Cook
noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery,
carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add
vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the
noodles to the pot and stir to separate
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer
vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut
noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root
vegetables roasted
vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted
vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese
vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw
carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon
vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat
noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated
carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced cucumbers - Sliced scallions
1 Tablespoon
vegetable oil 2 medium onions, cut into medium dice 1 whole chicken (about 4 pounds), breast removed and split; remaining chicken cut into 2 - inch pieces Salt 2 bay leaves 1 large
carrot, peeled and sliced 1/4 inch thick 1/2 teaspoon dried thyme leaves 2 cups (3 ounces) hearty egg
noodles (or 1/4 -1 / 3 cup dry stars pasta) Ground black pepper 1/4 cup mined fresh parsley leaves
6 - 7 cups
vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped
carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice
noodles (we used Erawan Brand medium size oriental style
noodles)
1.2 litres (5 cups) dashi or
vegetable broth handful of dried shiitake mushrooms 500g (1 - 1 1/2 lbs) mixed soup
vegetables (like sliced
carrots and broccoli florets) pinch of salt 200g (8oz) soba or ramen
noodles
Sticky Vietnamese pork meatballs with rice
noodles and pickled
vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled
vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g
carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
1 cup Rotini
noodles Boiled mix
vegetables (Peas, broccoli,
carrots) 1 small chopped tomato 1 slicely chopped onion 1 to 2 tbsp.
package rice
noodles Assorted
vegetables (such as): 1 squash, 1 onion, 1 tomato, 3
carrots 4 — 6 cups broth (use the stock of your choice:
vegetable, seafood, chicken, beef) Soy sauce to taste Fresh cilantro Lime wedges
Pin It Ingredients for Pasta Salad Recipe: 1 cup Rotini
noodles Boiled mix
vegetables (Peas, broccoli,
carrots) 1 small chopped tomato 1 slicely chopped onion 1 to 2 tbsp.
There are the blueberry cornmeal pancakes made with pecans, fresh salads and soups, grilled summer
vegetables and tofu on sweet corn and faro, seared polenta with spicy heirloom tomato sauce, and a house favorite: soba
noodles with edamame,
carrots, and green onions in peanut sauce.
Serve with fresh spring rolls, pickled radish and
carrot relish, and Sichuan
noodles with
vegetables.
This is a simple plate of tangled summer
vegetables — tender zucchini
noodles and
carrot ribbons, gently blistered green beans and shallot - kissed mushrooms, all dressed up in a bright, smoky sauce.
Using a julienne peeler, make thin
vegetable noodles from the
carrot and zucchini.
1 small serving soba
noodles 1 or 2 playing - card sized slices of extra firm tofu 1 Persian cucumber 1
carrot 2 - 3 radishes a few handfuls of salad greens, washed 1 small knob ginger 1 tablespoon soy sauce 1 teaspoon sesame oil 1 - 2 teaspoons honey 1 tablespoon lemon or lime juice 1 or 2 stalks scallion olive or
vegetable oil.
beans, black pepper, cabbage,
carrot, chilli, chilli paste, garlic, ginger, salt, onions, oil, water, green chilli, sauce, green chilli paste, spring onions, pepper, flour,
noodles, rice, cornstarch, french beans, grain, gravy, spring greens,
vegetables, paste, ingredients
Quick pasta salad: Farfalle
noodles (or
vegetable noodles, if your little one likes them), italian dressing, cucumber slices, halved cherry tomatoes,
carrots
Make
vegetable noodles with or without a spiralizer from
carrots, parsnips, sweet potatoes, turnips, broccoli and more with this simple tutorial.
The broth was made of
vegetable stock, loaded with
noodles and
carrots, and had floating pieces of white «chicken» (actually it was Gardein, made from non-GMO soybeans, wheat and peas).
I thought of my spiral slicer that we use to make many types of
vegetable noodles and realized that
carrots would be perfect for this as well.
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium
carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3 cups organic bone broth /
vegetable broth 8 oz buckwheat
noodles (or
noodle of choice)
This inexpensive wonder creates uniform, curly «
noodles» and spirals from zucchini, cucumbers,
carrots, sweet potatoes, turnips and other round or long
vegetables.
This little guy works like a pencil sharpener, cutting ribbon - like
noodles out of zucchini or
carrots (or any oblong
vegetable).
- orange or yellow whole foods like
carrots, sweet potatoes, rockmelon and capsicums - dark coloured fruits like berries, cherries, prunes and dates - bioflavonoids found in
vegetables and dark berries - buckwheat and soba
noodles made from buckwheat - garlic and onions - citrus fruits - broccoli, cauliflower and Brussell sprouts (cruciferous
vegetables) may be useful in cancer prevention.
5 cups
Vegetable Stock 1/2 lb rice
noodles Recipe for Baked Tofu or veggie meat of choice 2
carrots (diced) 2 celery stalks (diced)...
Using a spiralizer or julienne peeler, turn the zucchini and
carrot into thin
vegetable noodles.
This salad does not use
noodles but is instead made with spiralized
vegetables like
carrots, zucchini, and onions.
5 cups
Vegetable Stock 1/2 lb rice
noodles Recipe for Baked Tofu or veggie meat of choice 2
carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive oil (for the cooked
noodles)
1 8oz package of soba (or buckwheat soba)
noodles 1/2 cup arame (sea
vegetable) 1/4 cup hijiki (sea
vegetable) 1/2 pound Brussels» sprouts 3
carrots — chopped 3 scallions — thinly chopped 1/4 cup flax seed oil 1/4 cup rice vinegar 1 tablespoon molasses 1 teaspoon salt Sesame seeds (optional)
Ingredients 1 8oz package of soba (or buckwheat soba)
noodles 1/2 cup arame (sea
vegetable) 1/4 cup hijiki (sea
vegetable) 1/2 pound Brussels» sprouts 3
carrots - chopped 3 scallions - thinly chopped 1/4 cup flax seed oil 1/4 cup rice...
Spiralizers let you easily transform
vegetables like zucchini, sweet potatoes, beets, and
carrots into «
noodles» that serve as a colorful, flavorful base for your favorite toppings.