Make stacks starting with 1 slice eggplant on the bottom being careful to use a spatula and a fork
as vegetable slices will be hot.
Not exact matches
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.
For difficult - to - handle products such
as sticky
sliced fruit and marinated or oiled
vegetables, the Ishida CCW - R2 - 106B features a linear design, with the pool and weigh hoppers fed by belts from an infeed table.
You could probably
slice the
vegetables ahead of time, but if you season them with salt they will get soft
as they sit in the refrigerator, so I'd wait to season until just before you bake it.
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.
The tomato is entirely optional and you can substitute it with any other thinly
sliced vegetable such
as zucchini.
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
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
For the kids (pictured right), I pile a few tenders on a plate and give them a small bowl of the piccata sauce for dipping (I'll often add a few cucumber
slices as a token
vegetable).
I baked
slices of pumpkin
as a topping but you could also use zucchini, flat mushrooms, sweet potato, onion, any root
vegetable you like!
Beets are one of my favorite root
vegetables, My mom used to make steamed beets
sliced with a squeeze of lime and salt and served
as an afternoon snack for my brother and I when we where kids.
INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling
vegetables and brushing crust 1 - 2 cloves garlic, thinly
sliced as possible summer
vegetables (zucchini, yellow squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly
sliced freshly grated Parmesan cheese fresh basil, julienned
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)
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.
We love having this bread
as a side when we have soup like this spicy
vegetable soup, this swiss chard lentil soup, or even this Instant Pot chili, but I've also been know to have a
slice with my morning veggie omelette or even just with my coffee.
As I was thinking about all of the
vegetables I could possibly
slice and season with pastrami, I may have gasped out loud when sweet potatoes crossed my mind.
And aside from some needling parchment paper origami and fine -
slicing of
vegetables (which,
as we well know, with my new BFF is frighteningly easy, although the rankings are more like Deb's thumbnail: 0, Mandoline: 1 right now), you need a minimum of dishes and time to get this together.
put in skinny
sliced butternut squash
as an extra
vegetable and its the best thing in the world!
3/4 cup
sliced raw almonds, you can use blanch almonds
as well 1
slice whole wheat bread, chopped 2/3 cup white wine 1 3/4 cup
vegetable stock or water Salt to taste, I used about 2 teaspoons 2 garlic cloves, chopped
Additionally, here is a general list of basic condiments often served with curries worldwide: fried eggplant, tamarind jam, candied coconut, candied ginger, pickled
vegetables (such
as onions), mango chutney, grated fresh coconut, grated roasted coconut, chopped peanuts or almonds, grated or
slice hard - boiled eggs, chopped crisp bacon, chopped tomatoes, and salted fish.
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
The Mango Chicken Jalapeño Sausage can be prepared in a number of ways and added to a variety of dishes, including: whole, accompanied with fresh
vegetables,
sliced to give kick to a kabob or out of the casings
as a new twist on gourmet tacos or even chili.
10 dried red chillis, such
as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup
vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots,
sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
The sandwich ingredients cover a wide array of blends and cuisines, from its new prosciutto and roasted veggie melt, made with layers of feta spread, fire - roasted
vegetables, thinly
sliced prosciutto and provolone — all warmed up — to Indian, which is interpreted
as tandoori chicken,
as well
as the international allure of turkey and brie with spicy honey mustard.
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
I don't think that I've ever thought outside the box with that
vegetable and have always had it
as a snack on
sliced in salads.
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
Your Spiralizer: This KitchenAid 5 Blade Spiralizer with Peel, Core and
Slice is a stand mixer attachment that acts
as a
vegetable spiralizer.
I used my best chef's knife to
slice through each crown,
as you would julienne any other
vegetable.
Add all the
vegetables —
sliced peppers and snow peas — and stir fry for another 2 - 3 minutes to get them warmed up
as well.
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such
as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly
sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp
vegetable oil Salt and pepper to season beef Green onions,
sliced diagonally for garnish
This salad is so simple that you could make it from ingredients found at a grocery store salad bar or you could prepare your own quinoa and
slice your own
vegetables,
as you like it.
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons
vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work
as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Marinated artichoke hearts, other fresh
vegetables like
sliced cucumbers or carrots, sundried tomatoes, roasted red peppers, cooked shrimp, marinated seafood salads, fig jam, and spiced nuts are a few of the foods which come to mind
as possible additions.
To me, enjoying a bowl of
vegetable soup is
as therapeutic
as enjoying a
slice of chocolate cake....
Sprinkle the onion
slices over if using
as well
as any other
vegetables you choose.
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 taste
Variation: Add
vegetables such
as a
sliced carrot or two, a cup or so of
sliced mushrooms, or a stalk or two of diced celery to the soup — or any combination of these.
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
The Fusion Tech FS - 19 Slicer is a compact machine designed for
slicing and cutting into strips fresh and boneless meat,
as well
as liver, poultry, fish fillets, and certain fruits and
vegetables.
Sweet potato skillet (1 pound ground turkey, beef, or leftover chicken plus 2 - 3 white sweet potatoes shredded or
sliced and cooked until crispy, and a steamed
vegetable such
as green beans or broccoli).
While the broth is simmering, prepare the toppings
as desired:
slice and cook the tofu, lightly steam or blanch the
vegetables, etc..
Check out my shop page where you can find a great kitchen tool called Multifunctional Manual
Vegetable Slicer, which is also perfect to transform veggies and fruits into
slices and noodles, also this great slicer can be used
as a grinder and a grater
as well.
5 cups
sliced assorted
vegetables, (such
as zucchini, yellow squash, onion, red bell pepper and grape tomatoes)
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups
vegetable broth
as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such
as swiss chard, collards, kale, etc., center ribs removed and leaves thinly
sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and
sliced almonds for topping, if desired
I served it with some
sliced peppers,
as shown, but it would have been just
as delicious with any other
vegetable,
sliced baguette, or grilled chicken or fish.
* 2 plus tomatoes, finely diced * Half an English cucumber, finely diced * juice from 1 lemon * Kosher salt * 1/4 cup
vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut into generous 1 / 4 - inch
slices * 4 large eggs, hard cooked, peeled and
sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known
as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly
sliced or diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve
as a salad for gluten - free)
Just make sure all the
vegetables are thinly
sliced to help speed up the cooking time and add plenty of stock
as the pasta will absorb most of it, I used 1 litre and that was just about right.
3 medium to large rutabagas, peeled and
sliced lengthwise — * Other root
vegetables or winter squash will substitute well 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 handful fresh cilantro sprigs 1 lime, rind removed and very thinly
sliced — optional,
as garnish
1 teaspoon
vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly
sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed,
sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched
as described here)