Print Red lentil, chickpea and coconut cream soup Ingredients 2 cups red lentils 2 cups chickpeas cooked 3 cups sweet potato chopped 2 cups zucchini chopped 1 cup peppers chopped 1
cup carrots chopped 2 - 3 tablespoons olive oil 3 - 4 cloves garlic minced thumb - sized ginger -LSB-...]
Not exact matches
inch cubes 6 cloves garlic,
chopped 1 large onion, finely
chopped 4 bay or curry leaves 1 small stalk lemongrass 2
cups coconut milk 1
cup carrots, cut 1?
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut Butter & Company» sThe Heat Is On 4
carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons
chopped fresh basil Finely ground sea salt Freshly ground black pepper
2 tbsp olive oil 1 onion, peeled and finely
chopped 1 clove garlic, peeled and finely
chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3
carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4
cups / 1 liter vegetable stock sea salt
Wet ingredients 6 tbsp (75 g) extra virgin coconut oil, room temperature 1
cup plain GMO - free soy yogurt (or yogurt of your choice) 2
carrots, shredded (around 150 g / 2
cups loosely packed) 1 onion, minced or finely
chopped a handful of fresh thyme
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7
cups water 1 teaspoon salt 4 cloves garlic,
chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and
chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part
chopped 4 scallions,
chopped 2
cups chopped onion 1
cup sliced
carrots 1
cup cubed potatoes 1/2
cup cubed turnips 4 tomatoes, peeled and
chopped Salt and pepper to taste Garnish: 2
cups crisp croutons
1 tbsp coconut oil 2 shallots,
chopped 1.5
cups chicken broth 1.5
cups beef broth 3
cups water, more if needed 2» galangal or ginger, peeled, sliced and crushed, wrapped in cheesecloth or put in a tea ball 1 lb
carrots, coarsely
chopped 1 lb tomatoes, coarsely
chopped 1 lb spinach, washed and coarsely
chopped 2 tsp fish sauce salt and white pepper to taste
Blondies: 1/2
cup unsalted butter, melted and cooled slightly 1
cup light brown sugar, packed 1 large egg yolk 1 teaspoon pure vanilla extract 1
cup finely shredded
carrots, * packed (5 - 6 medium
carrots) 1
cup all - purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2
cup chopped walnuts, optional 1/2
cup raisins, optional
1 kg pumpkin, cut into large cubes 2 — 3
carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely
chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt and pepper 1 tablespoon olive oil 1/2 large onion,
chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small
carrot, minced 1 roasted red pepper,
chopped 1/3 to 1/2
cup vegetable broth 1/2
cup frozen peas, run under hot water 2 tablespoons
chopped parsley rice to serve
sea salt 1/8 teaspoon black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large
carrots, peeled and sliced 1 large turnip, peeled and diced 1 large parsnip, peeled and diced 3 - 4
cups water 1 tablespoon apple cider vinegar 1 - 2 sprigs rosemary 3 - 4
cups chopped greens (I used swiss chard)
Trim tops from
carrots, and
chop tops to equal 1
cup; set aside.
Soup 2 tablespoons olive oil 2 pounds
carrots, peeled, thinly sliced 1 large onion, finely
chopped 4 regular or 6 small garlic cloves, peeled and smashed 1 tablespoon finely
chopped or grated ginger, or more to taste (it could easily be doubled) 4
cups vegetable broth 1/4
cup white miso paste, or more to taste
4
cups pregrated
carrots (or about 8 medium - size
carrots, grated) 3/4
cup chopped dried figs 1/2
cup chopped green onions (about 4 onions) 2 Tbs.
corned beef brisket 2 12 - ounce bottles Irish lager beer 2
cups of water 1 bay leaf 8 black peppercorns 1/3
cup chopped flat - leaf parsley 1 teaspoon Worcestershire sauce 2 teaspoons salt 1/2 teaspoon fresh ground black pepper 2 large
carrots, peeled and cut into 1 ″ rustic chunks 1 lb.
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4
carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of
chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic,
carrots and celery than the recipe called for.
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2
cups of frozen corn) 2 tbsp salted butter 2 strip of bacon
chopped 1 onion,
chopped 2
carrots,
chopped 2 celery stalks,
chopped 2 cloves of garlic 1
cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
If using
carrots without tops, substitute 1
cup chopped fresh cilantro, parsley, or dill for the
chopped carrot tops.
FOR THE FILLING 4
cups chicken broth 3
carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2
cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2
cup green peas 1 onion,
chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2
cup minced fresh parsley leaves
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally
chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 1 big
carrot — diagonally
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconu
chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1
cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2
cup coconut milk)
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2
cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled eggs, peeled and
chopped 1 medium
carrot or 2 baby
carrots,
chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4
cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium Onion, diced 2 whole
Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks of celery, diced 2 garlic cloves,
chopped 2
cups Red Wine 2
cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
1 1/2 pounds
carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3
cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste
chopped fresh cilantro
1
cup brown rice, soaked rinsed 2 1/2
cups vegetable broth 3 shallots or 1/2 yellow onion,
chopped 1
carrot —
chopped 1 - 2
cups diced free range, wild chicken (optional) 2 tablespoons avocado oil 2 garlic cloves 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1/2 teaspoon cumin 1 - 2 sprigs cilantro —
chopped
2 tortillas (your choice: wheat, brown rice, flour) 1/2
cup hummus 3 tablespoons whole grain mustard 1
cup spinach or your favorite greens 1/3 of an English cucumber, sliced lengthwise 1 avocado, halved and sliced 1/2
cup shredded
carrots 1/4
cup feta cheese 2 tablespoons cilantro, rough
chopped
2 tablespoons olive oil 1 medium red onion,
chopped 2 medium
carrots, peeled and diced 1 large celery stalk, diced 1/4 teaspoon red - pepper flakes 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried Coarse salt and ground pepper 1 can (14.5 ounces) whole peeled tomatoes, drained and finely
chopped 1
cup cooked Emmer Farro or Einkorn Farro 1 large zucchini, skinned and diced 1 can (15 ounces) garbanzo beans, drained 7
cups water or stock 1 garlic clove, minced (optional) 3/4
cup grated Parmesan, for serving Optional: fresh bread for toasting Parsley for garnish.
Slaw 1/2 head green cabbage, thinly sliced 1/2 head raddichio, thinly sliced 3 - 4
carrots, shredded 1 handful of arugula, thinly sliced 1 handful mixed herbs, thinly sliced, mint, basil, parsley, chives, and / or cilantro 1/2
cup pomegranante seeds or dried cranberries 1/2
cup chopped pistachios ginger - cumin dressing (recipe follows)
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4
cup Almond Milk, unsweetened 1 tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large
Carrots,
chopped 1 stalk Celery,
chopped 1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and
chop them into cubes.
1 1/3
cups whole wheat pastry flour 1/2
cup sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4
cup applesauce 1/2
cup vegetable oil 1 tsp vanilla extract 1
cup grated
carrots 1 medium tart apple, peeled and grated 1/2
cup golden raisins 1/2
cup walnuts, finely
chopped 1/4
cup plus 2 tbsp dried flaked unsweetened coconut, divided
4 tablespoons butter 1
cup diced
carrots 1
cup diced red onion 1/2 lb frozen peas, thawed 8 ounces diced ham 4
cups cooked long grain rice 4 tablespoons soy sauce 1 tablespoon oyster sauce 1 teaspoon freshly grated ginger 2 large eggs 4 green onions,
chopped
1 pound of
carrots,
chopped 1 pound of sweet potatoes, peeled and
chopped into bite - sized pieces 1
cup red lentils 1 onion,
chopped 2 tablespoons fresh ginger, peeled and
chopped 4
cups stock, vegetable or chicken 3
cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
4 tablespoons butter 1
cup diced
carrots 1
cup diced red onion 4
cups cooked long grain rice 1 1/2 teaspoons matcha 2 large eggs 1/2
cup baby tomatoes,
chopped 4 green onions,
chopped
Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon,
chopped 1 large yellow onion,
chopped 4 stalks celery with leaves,
chopped 6 medium sized
carrots, sliced 6 large cloves garlic, finely
chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2
cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch kale, coarsely
chopped
If you'd like to add fresh
carrots in addition to the
carrot juice I would say maybe 1/2
cup chopped.
1 cauliflower 2 bay leaves 1 onion 3 cloves of garlic 1 can white kidney beans 10
cups water or low sodium veggie broth (or a combo) 2
carrots, shredded 2
cups of corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen,
chopped spinach — defrosted and squeezed of all the juiciness white pepper, nutmeg, onion powder and garlic powder to taste
4 lbs beef short - ribs, cut into individual ribs salt and freshly ground black pepper 1
cup bleached all - purpose flour 1/2
cup olive oil 1/2 cub bourbon 3 tbsp
chopped garlic 3 bay leaves 2 tbsp
chopped fresh thyme leaves 4
cups beef stock 1 pint pearl onions 1
cup baby
carrots or 1
cup sliced
carrots 1
cup baby turnips or 1
cup sliced turnips 1 1/2 lbs new or small red potatoes 1/4
cup finely
chopped parsley 2 tbsp
chopped horse - radish
3 tablespoons unsalted butter 2 stalks of celery —
chopped 1 small onion —
chopped 1
carrot — peeled &
chopped 2 cloves of garlic — minced 8
cups chicken broth 4
cups water 1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini 1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley —
chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
Salad: 1 medium cabbage, cored and thinly sliced (about 8
cups) 4 apples (any variety), cored, peeled and cut into matchsticks 3 medium
carrots, peeled and coarsely grated (about 2 1/2
cups) 2 celery stalks, cut into matchsticks 4 ounces Cabot Extra Sharp Cheddar, grated (about 1
cup) 1/2
cup chopped toasted walnuts
Add 1/3
cup chopped roasted vegetables (red pepper, onion,
carrot blend).
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow onion, thinly sliced 2 cloves garlic, minced 1 teaspoon dry thyme 1 teaspoon salt Fresh black pepper 1/2
cup jasmine rice, rinsed 1/2 lb baby
carrots (see comment above) 1 lb cabbage, shredded (about 1/4 of a big head) 6
cups broth 1 24 oz can chickpeas, drained and rinsed (about 3
cups) 3 tablespoons fresh
chopped dill, plus extra for garnish
* 2 tablespoons butter * 2 tablespoons olive oil * 2 leeks, bottom parts only, cleaned well and coarsely
chopped * 2 fat garlic cloves, peeled and minced * about 6
cups peeled and seeded butternut squash, cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely
chopped (or use
carrots) * 1
cup dry white wine (ex.
For the salad, you'll need a cabbage, four apples, three medium
carrots, celery stalks, Cabot Extra Sharp Cheddar (at least four ounces), and a half -
cup of
chopped toasted walnuts.
1 tbsp olive oil 1 onion, peeled and
chopped 3 cloves garlic, minced 2
carrots, peeled and
chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1
cup white wine 3 tomatoes,
chopped 2 cans white beans, drained and rinsed 4
cups vegetable stock 1 tsp sea salt cracked black pepper 2
cups kale, roughly
chopped 6 tsp basil pesto
4
cups of black rice cooked according to package instructions 4 large
carrots, peeled and diced 2 celery stalks,
chopped 4 cloves of garlic, minced Olive oil Leftover black beans (1
cup or so) 1 jalapeno, diced 1 pepper, diced 1/2
cup of toasted slivered almonds Salt 4 scallions, trimmed and slices 6 - 8 chives,
chopped Balsamic vinegar or 1
cup of fresh or jarred salsa would also be a great dressing!
1/4
cup unsweetened organic apple sauce 1
cup shredded
carrots (I finely
chopped a couple of handfuls of baby
carrots in the food processor) 1 tsp vanilla extract 1/4
cup honey * 1 egg
Quinoa (1
cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch),
chopped Fresh dill (1/2 bunch),
chopped Fresh chives (1 bunch), finely
chopped Pumpkin seeds (1/4
cup), lightly toasted in a dry skillet Raisins (1/4
cup) Yellow zucchini (2), sliced into sticks
Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small
carrots, roughly
chopped 1 large onion, roughly
chopped 200g button mushrooms 2 garlic cloves, roughly
chopped 2 tablespoons olive oil handful of fresh basil leaves,
chopped 2 tablespoons fresh oregano leaves 1/2
cup tomato sauce — I used homemade 1/2
cup (120 ml) red wine 3 tablespoons water 1/2
cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2
cup (120 ml) boiling water for 10 minutes.
* 1 tablespoons olive oil * 1 large onion, peeled and
chopped * 4 garlic cloves, peeled and minced * 2 organic
carrots,
chopped * 2 organic celery ribs,
chopped * one 28 ounce can organic plum tomatoes, with liquid * 2
cups red lentils, rinsed, picked over, and drained * 1/2
cup organic raisins * 4
cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
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)
1 tablespoon olive oil 1 medium white onion, roughly
chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly chopped 4 cups vegetable stock Chopped fresh chives and scallions for
chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds
carrots, peeled and roughly
chopped 4 cups vegetable stock Chopped fresh chives and scallions for
chopped 4
cups vegetable stock
Chopped fresh chives and scallions for
Chopped fresh chives and scallions for serving