Not exact matches
«Each avocado - shaped
cup contains a
blend of half an avocado, two servings of fruits and
vegetables plus one billion CFUs of probiotics,» Karsevar tells Food & Drink International.
Add 1/3
cup chopped roasted
vegetables (red pepper, onion, carrot
blend).
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2
cup water or
vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2
cup (4 ounces) vegan cream cheese 1 1/2
cups shredded vegan cheddar or cheddar - jack
blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2
cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Scrape out the soft eggplant flesh and place in blender with 1
cup of the
vegetable stock,
blend until smooth and stir into the cooking pot with the lentil puree.
Each package contains frozen fruit and
vegetable blocks that, when
blended with one
cup of apple juice, make two, 8 - ounce servings.
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4
cups) 1 1/2
cups fat - free, lower - sodium chicken or
vegetable broth) 1 1/2
cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2
cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère
blend) 1/4
cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4
cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
Add remaining 2
cups coconut milk, 1 1/2
cups vegetable stock, lime leaves, and chiles; stir to
blend, scraping up browned bits.
Water from 2 cans Chick Peas (or make your own — see below *) 1
cup Xylitol Granulated 2 teaspoons Vanilla Extract 1
cup Xylitol —
Blended 3 gm Cornstarch 250gm Vegan Butter (not spreadable) 250 Solid
Vegetable shortening 35gm Raw Cocoa Powder
1
cup organic non-hydrogenated
vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour
blend of choice 1/2
cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4
cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1
cup organic non-hydrogenated
vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour
blend of choice 1/2
cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered sugar
1
cup organic non-hydrogenated
vegetable shortening 1 1/2
cups powdered sugar, sifted 1/2
cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour
blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
Blend together the following ingredients: 1 1/4
cup rolled oats or 1
cup oats and 1/4
cup cornmeal 4 tablespoons ground flax seeds 1/4
cup sunflower and / or pumpkin seeds 2 tablespoons cornstarch or Ener - G Egg Replacer 2
cups water 1 tsp fennel seeds
Vegetable cooking oil for the waffle iron
crimini mushrooms -3 T fresh thyme -1 / 2 t salt -1 / 2 t pepper -2 T fresh sage -5
cups vegetable broth -2 1/2
cups wild rice
blend (I used Bob's Red Mill)-1 1/2
cups dried apples, coarsely chopped -3 / 4
cup flat - leaf Italian parsley
Add the cooked leeks and potatoes with their cooking liquid and an additional 1/2
cup (120 ml) of
vegetable stock and continue
blending until smooth.
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4
cups) 1 1/4
cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2
cup sherry or vermouth (or warm water to avoid alcohol) 6
cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to
blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2
cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1
cup (+ / --RRB- either beef, chicken or
vegetable stock Kosher salt to taste Freshly ground black pepper to taste
Each smoothie kit contains whole pieces of frozen fruit and
vegetable blocks that, when
blended with one
cup of apple juice, makes two 8oz.
Remove from the heat and stir in 1/2
cup peanut butter and
vegetable oil until well
blended.
Add 1
cup vegetable broth and
blend until it makes a completely smooth cashew cream.
- Broccoli florets, mushrooms, asparagus spears or other
vegetables of choice 1/2
cup + 2 tablespoons gluten - free all purpose flour
blend of choice 1/2 teaspoon xanthan gum (if not in flour
blend)- Salt and pepper, to taste 5 ounces light - bodied gluten - free beer - Oil of choice, for frying
Variation: Turn this spread into a mock cheddar cheese sauce by
blending it with an additional 1/4
cup water or more, and use it as a sauce of dip for raw or cooked
vegetables.
~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice
blend ~ 1 teaspoon salt ~ 1/4
cup peanut butter powder ~ 1/2
cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a
vegetable peeler or spiralized ~ 1/2
cup bell peppers of choice (I used four mini sweet bell peppers)
Add about 1
cup of the cooked
vegetables to the food processor, and
blend for about 10 seconds.
The lentils should be soft and tender in a thin broth and you can easily convert this into a soup by adding a
cup of
vegetable broth and
blending the whole curry in a food processor.
6 — 8 Servings Ingredients: 1 tablespoon olive oil or butter 2
cups sweet Onions, finely diced 2 quarts
vegetable stock or water * 2 tablespoons curry spice
blend or more to taste 1 teaspoon garam... Continued
Pin It Ingredients: 2 packages frozen pitaya puree (dragon fruit puree) 1 - 2 bananas 1/2
cup frozen berries 1/2
cup almond milk, preferably homemade 2 tablespoons
vegetable protein powder, such as hemp, pea or your favorite nut butter
Blend all the... Continue Reading →
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3
cups canned
vegetable stock, found on soup aisle (I use a few
cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I
blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1
cup corn, frozen or canned (drain and rinse if canned) 1
cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
For optimal fat loss, each meal focus on at least one fist sized - portion of lean protein (chicken breast, turkey, wild game, salmon, whey protein, etc.), at least a thumb - sized portion of raw fats and oils (e.g. EnergyFirst OmegaEnergy Oil or seed
blend, raw nuts, etc.), and no more than one serving of unprocessed carbohydrates (2 - 3
cups of non-starchy
vegetables, 1
cup of whole grains / legumes or 1
cup of fruit).
oz
cup of «
vegetable»
blend cold pressed juice can have about 70 calories, while a
cup of raw
vegetables has between 40 - 50 calories and 3 - 4 grams of fiber.
2 pounds (Two 16 ounce bags) of frozen veggies of choice, or approximately 6
cups of canned or fresh
vegetables of choice (I used an organic Mediterranean
blend from Whole Foods and asparagus)
Soup Olive oil cooking spray 1
cup diced yellow onion 1/2
cup finely chopped carrots 2 28oz cans organic diced tomatoes, divided 2
cups low - sodium
vegetable broth 1
cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning
blend 3/4
cup (about half batch) roasted garlic cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if using salt - free tomatoes
Roast
Vegetables 1 pound cauliflower florets 3 large carrots 1 celery root, peeled and chopped (optional) 3 stalks of celery, chopped 1 pound asparagus, chopped (if in season) 1/4
cup olive oil 1/2 teaspoon sea salt 2 tablespoons dried basil or other seasoning
blend Toss veggies with sea salt, olive oil, and seasoning.
1/4
cup Blueberry Kombucha (left to turn to vinegar) 2 Tbs Honey (I used wildflower) 1/2
cup vegetable oil (or grape seed oil) 1/2
cup fresh Blueberry s Juice of 1 lemon 1/2 tsp salt 1/4 tsp fresh cracked pepper Combine all ingredients in blender and
blend until combined.
Ingredients 2 cans chickpeas, rinsed and drained 3 cloves garlic Juice of 1 lemon 2 teaspoons ground cumin 2 teaspoons Bragg Liquid Aminos 1/4
cup water or
vegetable broth Directions
Blend all ingredients into a thick paste.
Dough: • 3 1/4
cup gluten - free flour
blend (see note) * • 1 1/2
cup oat flour • 1/4
cup ground psyllium husk • 3 Tablespoons coconut sugar • 2 1/4 tsp (1/4 oz packet) instant yeast • 1 Tablespoon baking powder • 1 teaspoon fine sea salt • 2
cups warm water, about 110 degrees F • 2 Tablespoons melted coconut oil • 2 large eggs Filling: •
Vegetable oil spray • 1/2
cup coconut sugar • 1 1/2 Tablespoons ground cinnamon Glaze: • Dark maple syrup, as needed
I only combine the cashews with 1
cup of the
vegetable broth and
blend for the full 5 minutes (see Perfect Cashew Cream), then add the rest of the broth and follow on from there.
Measure out 1/2
cup of the
vegetable blend you created earlier and add it and the parsley to the meat mixture.