Once chili is done cooking, stir in
additional cup of vegetable broth.
Then, after adding the 2
additional cups of vegetable broth, it became just way too soup - y / liquid - y.
On the other hand,
each additional cup of vegetables eaten was associated with a halving in risk of relapse, independent of fat consumption.
Not exact matches
For the soup: 1 t oil
of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2
cups 1 inch cubes) chopped pumpkin 1
cup white wine (or
vegetable broth) 4
cups vegetable broth 1 T curry powder
of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and
additional salt to taste
for the polenta: 6
cups of stock (
vegetable or chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some
additional sesame seeds (there should be some in the za'atar, but I like a little extra)
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 1/4
cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2
cups granulated sugar, plus an
additional 1/2
cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3
cup vegetable oil 1 large egg 1 tablespoon whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon
of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
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.
Spoon 1/2 chicken and
vegetable mixture on top
of cheese, then top with an
additional 1/4
cup cheese.
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place
of almond milk -
Vegetable broth in place
of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4
cup chopped red onion in place
of shallot - Yellow or orange bell peppers in place
of red - Any small, hot pepper in place
of serrano -
Additional cashews in place
of pistachios (in the bisque)- Walnuts or almonds in place
of pistachios (in the pistou)- Fresh cilantro in place
of flat - leaf parsley
Makes 4 servings Ingredients 2 medium carrots, peeled and sliced into very thin rounds 1 medium zucchini, cut into 2 - inch long matchsticks 8 ounces fresh shiitake mushrooms, stems discarded and caps thinly sliced 1 tablespoon unseasoned rice vinegar 1 1/4 teaspoons fine grain sea salt, divided 1 teaspoon maple syrup Few drops
of toasted sesame oil 1/2
cup kimchi, drained and coarsely chopped 1 ripe California Avocado, peeled and sliced 5
cups cooked short - grain rice 1 recipe Gochujang sauce (recipe below) 4 teaspoons toasted sesame seeds
Additional Toppings (if desired): strips
of steak or chicken, stir - fried tofu, fried egg, other stir - fried
vegetables, etc..
Pour cream sauce into the pot with the
vegetables and stir together (don't forget to add the
additional 1 1/2
cups of water... see recipe below).
1 small onion, chopped 2 cloves garlic, peeled and minced 2 teaspoons fresh ginger, minced 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon smoked paprika 1/2 teaspoon salt 2 tablespoons flour 2
cups vegetable broth 28 ounces chopped or crushed tomatoes (I use the 26 ounce box
of Pomi tomatoes) 3/4
cup instant brown rice 1/3
cup coconut milk (5 ounce can, if you can find it) 1 tablespoon cilantro, chopped, for garnish
additional salt and pepper, to taste
for the turmeric spiced carrots: 2 cloves
of garlic 1 teaspoon
of turmeric 1 teaspoon
of cumin 1/2 teaspoon
of cinnamon 1/2 teaspoon
of kosher salt a pinch
of cayenne 1/4
cup of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5
cups of water (or a chicken or
vegetable broth) * If you're using water, you will likely need
additional salt, about 1/4 -1 / 2 a teaspoon juice from 1/2 a lemon
I also used 3
additional cups to make a triple batch
of Barbara Kingsolver's Zucchini Chocolate Chip Cookies (from the awesome book Animal
Vegetable Miracle).
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4
cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2
cup red lentils (For a heartier soup, add 1/4
cup of additional lentils) 4
cups vegetable broth 1
cup filtered water (or broth) 2 medium zucchinis, spiralized * 2
cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
Add at least 1 - 2 more
cup of additional vegetables.
for the polenta: 6
cups of stock (
vegetable or chicken, preferably homemade) 1
cup of polenta 1 - 2 tablespoons
of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons
of za'atar some
additional sesame seeds (there should be some in the za'atar, but I like a little extra)
1 1/2
cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1
additional teaspoon
of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans
of black beans, drained and rinsed 1
cup vegetable broth or water 1 bunch chopped fresh cilantro leaves