Using ingredients such
as vegetable broth or other vegetables will create a delicious low - calorie option while ingredients like cheese, breadcrumbs or butter will increase your calorie count.
2 to 3 cups liquid such
as vegetable broth, soy milk, rice milk, breast milk, or formula (if your baby is one year or older, you can use whole milk)
You'll need to make sure that the tempeh you use is gluten - free (most are, but a few aren't, so read the label) as well
as the vegetable broth (or, make your own homemade vegetable broth).
A vegetarian and vegan butternut squash and carrot soup recipe made from fresh butternut squash (you can use frozen, but it won't be quite the same), carrots, the usual soup ingredients such
as vegetable broth, garlic and celery for flavor, as well as fresh chopped sage and a bit of soy milk to make it nice and creamy.
... used other Pacific products such
as vegetable broth and enjoyed this product as much as they others
I used other Pacific products such
as vegetable broth and enjoyed this product as much as they others.
Then I strain the liquid and save it in a jar to use
as vegetable broth.
The cooking liquid from the beans can be reserved and used
as vegetable broth in other dishes, as well as frozen for up to 2 months.
Not exact matches
Filling: 4 cups diced cooked turkey 3 cups turkey gravy (thin with
broth or water if needed) 1 cup additional diced cooked
vegetables (such
as carrots, onions, fennel, green beans, peas or celery)
I subbed 3/4 cup of
vegetable broth and a splash of balsamic vinegar for the white wine,
as you suggested, and it was so delicious.
Soy sauce is fantastic with
vegetable broth and add a dash of fresh ginger or ginger powder for an excellent ginger soup
broth to toss with meats, serve
as soup or saute with seafood!
fish sauce, optional 3/4 cup canned, diced tomatoes 1 1/2 cups coconut water or
vegetable broth,
as needed 1 tsp.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such
as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium
vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such
as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
As a vegetarian I would like to try this recipe with
vegetable rather than beef
broth and sauteed mushrooms instead of ham.
I also had a can of
vegetable broth in the pantry that I wanted to use up, so I used that
as in the original recipe.
or
as cheap
as this; all you'll need is chickpea flour,
vegetable broth, some onions, some zucchini and a little thyme.
I just made this soup this weekend
as well — without the ham, with homemade
vegetable broth and I added some hot sauce at the end instead of the sherry vinegar.
While you can totally make this soup vegan by using
vegetable broth, I often like to add bone
broth as my base for its gut - healing, skin - nourishing, joint - pain - reducing benefits.
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (white part only) 2 roughly chopped ONION 4 cloves GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or
vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such
as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK PEPPER to taste
This recipe can easily be made
as a vegan dish by using a vegan - based
vegetable broth, butter and sour cream.
Add
vegetable broth, 1/4 c. at a time, adding only
as much
as you need to get a moist loaf that holds together without being runny.
This rich and flavorful chicken bone
broth can be sipped
as is, made into a traditional chicken noodle or chicken and rice soup, a heartier chicken soup loaded with
vegetables or a Mexican version filled with small chunks of sweet corn cobs, cilantro, onion, peppers, tomatoes and topped with chunks of avocado.
Canned
vegetable broth found in the soup aisle of most markets works
as a base here in this secret formula that bursts with flavor
as a purely vegetarian dish.
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 love kale in soup
as it really turns into a soft green
vegetable in a few minutes of
broth, that also packs a great punch of nutrition.
It adds the fifth taste, known
as «umami», to all sorts of dishes including soups /
broths, salad dressings,
vegetables, stews, glazes, and marinades and I use it widely in my cooking.
:) Don't add more
vegetable broth or water
as it won't hold together.
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup
vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use
as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
And,
as the chef, I have to say it was so simple to make — I just tossed the beefless ground in my skillet with a little olive oil, spinach, pesto sauce and
vegetable broth and within about 2 to 3 minutes, my portabella mushrooms were ready to stuff!
Once
as directed which was pretty darned good and 2nd time tripledtried the
vegetable ingredients (not the fish) with one small minced clove of garlic and a bit of sun dried tomato to create a lot of soupy saucy dipping
broth.
Lemongrass and veggie
broth sounds great — I'm going to make some this week
as I am making a big pot of
vegetable broth today.
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.
Anyway, I separated his portion out before I added salt and no lime or cilantro for him, and I substituted chicken
broth (
as he's had chicken) for the
vegetable broth.
You begin your Almased Diet with the Starting Phase, also known
as the Fasting Phase, during which you will have three Almased shakes per day, plus home - made
vegetable broth or 100 %
vegetable juice (ideally low in sodium).
This highly nutritious certified organic sea
vegetable can be used in soups, bone
broths, chowders, fish dishes, salads, when baking or steaming
vegetables, miso soups and added to other seasonings such
as salt and pepper grinders, to add valuable and important extra nutrition and flavour.
The only thing I did not have was
vegetable broth as I never make any....
It's always been there on every plate of raw
vegetables with dip, in every batch of homemade
broth and stock, sauteed with onions and carrots
as the basis for sauces and soups the world over.
That will make the beans taste better,
as well
as provide you with a whole batch of
broth, which you can use in place
vegetable broth in any recipe.
I treated this
as a stir - fry - sauted the meat
as instructed, added the
vegetables for 5 minutes longer and I then halved the
broth and cornstarch amounts, leaving everything else the same.
In this case, I pureed the avocado with some
vegetable broth,
as well
as some simple aromatics.
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4 chicken thighs boneless and skinless, cut into 1 inch pieces - 2 tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups
vegetable or chicken
broth - 1 tbsp hot sauce such
as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
This
broth may be used
as an extra-flavorful soup stock or
as an alternative, with a little extra kick, to a basic
vegetable stock.
I added 2cps of
vegetable broth and 4 cps water instead of 3 and 3
as the
broth was condensed.
By using the listed ingredients
as a guideline, you can easily alter this soup to be vegan by using dairy - free, vegan sour cream and
vegetable broth.
Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve with Italian sausage (a local version) and oven roasted tomatoes; simmer with chicken, beef or
vegetable broth, a handful of chopped herbs and a splash of wine (optional) for a delicious soup; use
as a salad topping mid-winter (maybe with a little bacon) to brighten the season's coarser salad greens; try lentils with caramelized onions and plain yogurt, a universal and delicious combination.
This recipe can be made
as a vegan main dish or starter course when using
vegetable broth.
* Note: Adjust
broth levels and / or
vegetable amounts
as needed.
2 tablespoons extra-virgin olive oil 1 cup thinly sliced leeks (white and light green parts only) 2 cloves garlic, sliced 10 ounces cremini mushrooms, quartered 3 - 4 ounces shiitake mushrooms, stemmed and sliced 1/2 cup dry white wine, such
as Sauvignon Blanc 2 teaspoons chopped fresh thyme leaves 1 tablespoon chopped fresh flat - leaf parsley 2 cups
vegetable broth (I recommend Imagine No - Chicken Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to
broth (I recommend Imagine No - Chicken
Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to
Broth) 2 to 2.5 pounds fresh fava beans, shelled, blanched and peeled 1 pound thin asparagus (woody ends broken off), cut into 1 - inch pieces Zest of 1 organic lemon 1 tablespoon fresh lemon juice Salt and freshly ground black pepper to taste
1 cup dried white beans, such
as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups
vegetable stock (recommend Imagine No Chicken
broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
Saute the onion and garlic for the wild rice in a splash of water or
vegetable broth before continuing with the recipe
as written.