Slice the vegetables into 1 / 4 - inch thick slices.
Arrange
the sliced vegetables into a single layer on the lined baking sheet, and drizzle the top with olive oil, salt and pepper.
Slice your vegetables into 1/2 - to 1 - inch long slices.
Not exact matches
It's a revelatory way of preparing the
vegetable, since leeks usually play a secondary role, where they get thinly
sliced and pretty much disappear
into whatever dish they are in.
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions,
sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup
vegetable oil 3 cups water
Cut
vegetables into quarter inch
slices.
1 350g / 12oz Block of Firm Tofu, Drained, Pressed and cut
into triangles or cubes * 1T Olive Oil (Divided) 1T Tamari 250g / 8oz Cherry Tomatoes, halved 2 Medium Red Onions, cut
into wedges 2 Cloves of Garlic, thinly
sliced 1C Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained & Sliced Handful of Chopped P
sliced 1C
Vegetable Broth 1T Dried Oregano 1 1/2 t Agave Nectar OR Coconut Sugar (OR other sweetener of your choice) 2t Red Wine Vinegar 2 / 3C Pitted Green Olives, Drained &
Sliced Handful of Chopped P
Sliced Handful of Chopped Parsley
Layer 3/4's of your roasted
vegetables and all of the sun - dried tomatoes and green olives; using a small spoon, push the
vegetables down
into the ricotta - egg - basil mixture so that they aren't just in one layer in the middle when you cut
slice the tart.
When they are
sliced into thin rounds and roasted, they kind of look like
vegetable chips, so many people actually call them broccoli chips You can eat roasted broccoli chips as a healthy snack, as a side dish, or add it to other recipes such as stir - fries and casseroles.
2 lbs yukon gold potatoes, cut
into 1 inch chunks Olive oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut
into 1/2 inch
slices 1 teaspoon salt, divided Fresh black pepper 2 cups warm
vegetable broth 2 cups unsweetened warm soy or almond milk
To make roasted broccoli stems, first peel them with a
vegetable peeler, then
slice into thin rounds.
Cool slightly, then cut the
vegetables into thin
slices and arrange on a serving platter.
Fusion Tech Meat Slicers produce a perfect
slice thickness for
slicing and cutting
into strips fresh and boneless meat, as well as liver, poultry, fish fillets, and certain fruits and
vegetables.
«With a
vegetable grill topper, the size of
vegetables doesn't become a limiting factor and you don't have to worry about
slices falling through the grate and
into the coals,» she explains.
3 tablespoons
vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra
slices for serving 1 red bell pepper, cut
into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut
into 3 - inch pieces 3/4 pound dried Asian egg noodles
boneless / skinless chicken breast,
sliced Canola or
vegetable oil 1/2 medium onion, diced 1 red bell pepper, cut
into strips 3 cloves garlic, minced 1/2 cup chopped pineapple *
1 tablespoon
vegetable oil (hs note: I used clarified butter) 1 1/2 teaspoons black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon turmeric 1 large or 2 medium scallions, trimmed,
sliced lengthwise in half and then crosswise
into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt
1) Peel and
slice the onions thinly 2) De-seed red bell pepper and cut
into small cubes 3) Saute red bell pepper cubes and
sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of
vegetable salad (optional)
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
Asian eggplant, cut
into 3 x 1 / 2 - inch pieces 2 tbsps
vegetable oil 1 medium onion, quartered lengthwise and
sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut
into 3 / 4 - inch pieces
If you're in a rush, you can simply
slice the tofu
into thin planks, squeeze out the water with paper towels, and fry in a hot skillet with a drop of
vegetable oil until crispy.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a
vegetable peeler, cut
into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives,
sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
16 ounces extra-firm tofu, drained, pressed, cut
into 10
slices 2 tablespoons tomato paste 2 tablespoons maple syrup 1 teaspoon liquid smoke 1/2 teaspoon black pepper 1/4 cup dry red wine 1 cup
vegetable broth nonstick spray
Stir the onions
into the tuna, along with the
sliced jalapenos and
vegetables and the parsley or herbs.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut
into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion,
sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or
vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Spoon the dip
into the serving bowl, dust with smokes paprika, and serve with the potato chips, crackers, or
slice raw
vegetables.
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus,
sliced into bite - sized pieces 1 can coconut milk 1 cup
vegetable stock 1 small yellow onion, thinly
sliced 2 tbsp fresh ginger, minced 2 tbsp green curry powder salt and pepper, to taste 1 cup basmati rice
Wash and dry the
vegetables, then cut the potatoes and cauliflower
into 1 / 4 - inch thick
slices / pieces.
2 1/2 pounds fingerling potatoes, scrubbed,
sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly
sliced in rings 1 medium red bell pepper, cored, seeded,
sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker)
Vegetable oil spray
This unassuming
vegetable can be turned
into veggie «noodles» with a julienne peeler, pureed
into a creamy soup,
sliced thin for salads, or grilled alongside burgers or steaks.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups
vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut
into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
a little
vegetable oil or cooking spray, to prepare the grill pan 8
slice of your favorite burger cheese (optional) 8 Tbsp relish 8 sweet sandwich pickles 4 oz baby lettuce 4 oz alfalfa sprouts 1 avocado, cut
into slices (optional) 8 whole wheat poppy seed buns, toasted
1 large onion cut
into 1/4 ″
slices 1 cup of flour 1 teaspoon of baking powder 1 teaspoon of paprika 1 egg beaten 1 cup of light beer 1 teaspoon of garlic salt 1 teaspoon of freshly ground pepper 1 cup of breadcrumbs Deep fryer with Canola or
vegetable oil
Using a
vegetable peeler, thinly
slice the squash lengthwise
into strips and transfer to a large bowl.
3 cups filtered water, plus more for mixing 3 1/4 ounces sea salt 24 ounces rice bran 1 bread
slice 4 garlic cloves 2 - inch piece ginger 4 - inch square dashi kombu (dried kelp), cut
into thin strips 4 dried red chile peppers, split in half and seeds discarded Assorted starter
vegetables
Roasted Root
Vegetable Bread Salad Extra-Virgin Olive Oil 3 - 4 medium beets 2 medium / large yams, peeled and
sliced 3/4 ″ thick 2 leeks, washed and
sliced on a bias
into 1/2 ″ thick pieces favorite day - old bread (we used Essential Bakery's Rosemary Diamante), cut
into 1 ″ cubes mixed salad greens balsamic vinaigrette
Vegetables: 1 bunch kale, ribs removed and
sliced into thin strips 8 oz sugar snap peas, trimmed and strings removed 2 bunches radishes, save 2 radishes for topping and quarter the rest
Wash the
vegetables and cut them
into 1/2 inch 1 cm thick
slices.
1 tablespoon
vegetable oil 1 small onion, peeled and thinly
sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut
into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds and stems removed,
sliced into rings 1 cup chopped shallots 5 cloves garlic, minced 2 tablespoons finely chopped fresh ginger 3 tablespoons
vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut
into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
2 tablespoons
vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut
into thin
slices 2 tomatoes,
sliced 1 onion,
sliced into rings 1 1 - inch piece of ginger, peeled and finely minced 1/4 cup sour cream 1/4 cup unsweetened yogurt 1/2 teaspoon salt 1/4 cup cilantro or mint leaves for garnish
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped
into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely
sliced) 3 cups panko breadcrumbs
vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut
into wedges, to serve)
1/2 cup trimmed asparagus, chopped
into 1 inch pieces 2 to 3 radishes, very thinly
sliced 1 tablespoon quality olive oil salt & pepper 1/2 cup cooked millet few tablespoons of
vegetable broth 1/2 an avocado squeeze of fresh lemon juice optional: micro greens, to serve
4 tablespoons oil 2 8 - ounce packages tempeh, cut
into 1x3» strips 1 cup onions,
sliced thin 2 cups mushrooms,
sliced 1 clove garlic, minced 1 tablespoon sage, minced 3 tablespoons flour 4 tablespoons soy sauce 3 cups water or
vegetable stock 4
slices hearty bread, toasted Parsley, chopped, for garnish
* 3 Tablespoons
vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion,
sliced into wedges * 1 red bell pepper, stemmed, seeded and cut
into thin strips * 4 scallions, thinly
slices
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh ginger 1 cup
vegetable stock 1 head bok choy, rinsed, trimmed and cut
into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup
sliced scallions 1 tablespoon lime juice 2 tablespoons fresh cilantro leaves
Add the pickled
vegetable to salads, toss them
into a pesto pasta salad, or chop them up with thinly
sliced cucumbers for an easy side dish.
Without the core, the sprout
slices easily break apart
into ribbons of crunchy
vegetable for the salad.
Slice the chicken and
vegetables into thin
slices and serve with warm tortillas and optional garnishes.
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut
into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut
into 1/4 - inch
slices 1 medium onion, cut
into 1/4 - inch dice 1 medium carrot, cut
into 1/4 - inch dice 1 medium turnip, cut
into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted
vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper