Place
the carrots in a small saucepan and add water to cover.
Combine with with julienned
carrots in a small saucepan.
Combine the oats and
carrot in a small saucepan over medium heat.
Not exact matches
Grate the
carrot and pop
in to a
small saucepan together with the rolled oats, flaxseed, Natvia and spices.
Pour the rest of the
carrot juice
in a
small saucepan and bring to a boil.
Make the pickled
carrots:
In a
small saucepan, combine the vinegar, water, sugar and salt over high heat.
2 Tablespoons olive oil 1 cup finely chopped onion 1/2 cup finely chopped
carrot 1/2 cup finely chopped
carrot 2 teaspoons kosher salt 1 pound lentils, picked and rinsed 1 cup peeled and chopped tomatoes (I used canned tomatoes) 2 quarts chicken or vegetable broth (I used boxed chicken and beef broth) 1/2 teaspoon freshly ground coriander (used prepared ground coriander) 1/2 teaspoon freshly toasted cumin (I toasted cumin seeds
in small saucepan then processed) 1/2 teaspoon freshly ground grains of paradise (I used ground black pepper)
Combine the cashews,
carrots, and rice milk
in a
small saucepan.
** Step 2:
In a
small saucepan combine
small pieces of chopped
carrots, fresh or frozen peas, fresh or frozen green beans, zucchini or summer squash and fresh or frozen spinach.
Step 2:
In a
small saucepan combine
small pieces of chopped
carrots and fresh or frozen peas.
Step 1: Sauté Cubes of Tofu
in Olive Oil, adding spices as you desire Step 2: In a small saucepan cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve war
in Olive Oil, adding spices as you desire Step 2:
In a small saucepan cook fresh or frozen peas (or carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve war
In a
small saucepan cook fresh or frozen peas (or
carrots, green beans, cubes of squash) as directed or until soft and tender Step 3: Combine Tofu and Veggies, sprinkle with grated cheese and a dab of butter; serve warm.
I make 2 cups rice and 2 cups lentils for this recipe — with 3 apples and 4
carrots Step 2:
In a
small saucepan combine
small pieces of chopped apples and
carrots.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced
in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oi
in half lenghtwise for easier washing, then sliced
in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oi
in half moons 1/2 onion, finely diced 1
small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked
in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oi
in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them
in half In a large saucepan over medium heat, heat the olive oi
in half
In a large saucepan over medium heat, heat the olive oi
In a large
saucepan over medium heat, heat the olive oil.
Put the diced
carrot and apricot
in a
small saucepan and just cover with chicken broth.
** Step 2:
In a
small saucepan combine fresh or frozen peas,
small pieces of chopped
carrot, and
small slices of celery.
Grate the
carrot and pop
in to a
small saucepan together with the rolled oats, flaxseed, Natvia and spices.
Bring the
carrots, water, sugar and salt to a gentle boil and simmer
in a
small saucepan for 10 minutes.
To make the filling, combine the
carrots and heavy cream
in a
small nonreactive
saucepan.