Sentences with phrase «cup of vegetable broth»

Turn the saute setting off and whisk in 1 cup of the vegetable broth until the tomato paste mixture is smoothly incorporated.

I only combine the cashews with 1 cup of the vegetable broth and blend for the full 5 minutes (see Perfect Cashew Cream), then add the rest of the broth and follow on from there.

Grind the cashews with 1 cup of vegetable broth in a food processor until smooth and creamy.

Add 1 cup of the vegetable broth to your blender along with the sun - dried tomatoes, 1 tablespoon of the garlic, and the red pepper flakes booster and blast on high for 30 to 60 seconds, until smooth.

Lunch consisted of steamed beets over brown rice along with a cup of vegetable broth.

In a medium sized sauce pan, bring 1/3 cup of quinoa and 2/3 cup of vegetable broth to a rolling boil.

If the soup feels too thick, stir in 1/4 cup of vegetable broth at a time until the consistency feels right.

Add one cup of vegetable broth and stir until the mixture has smoothed out.

If the soup feels too thick, stir in 1/4 cup of vegetable broth at a time until you've reached the desired consistency.

The lentils should be soft and tender in a thin broth and you can easily convert this into a soup by adding a cup of vegetable broth and blending the whole curry in a food processor.

Cook for 5 - 6 minutes before adding 1/2 cup of the vegetable broth and the chopped mushrooms.

I added an extra cup of water and 1/2 cup of vegetable broth for extra broth to eat with rice.

Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks of celery, ends trimmed & roughly chopped 1 cup of mushrooms, roughly chopped 3/4 cup of peas 1 cup of Beyond Beef Crumbles (or protein of choice) 1 large handful of fresh parsley, chopped (or 1 tsp dried) 1 tsp of coconut aminos (or soy sauce if you can tolerate soy) 1/4 tsp each of dried oregano, garlic, onion & thyme 1 cup of vegetable broth + 2 tbsp of brown rice flour

Once chili is done cooking, stir in additional cup of vegetable broth.

After the wine has absorbed, stir in 1/2 cup of the vegetable broth and continue to stir until the liquid has absorbed.

My wife is vegetarian so I will try this with Morningstar Farms crumbles instead of the beef — sauteed in chopped onions and garlic and a diced jalapeno peppper — and substitute 1 T Chili powder, 1 t cumin, and 1 t paprika, dash of salt and fresh ground pepper with a cup of vegetable broth for the taco seasoning.

3 minutes after adding the bread to the pan, add 1 cup of vegetable broth, 1 cup of water, 1 tsp of smoked paprika and mix everything together

Crispy Breaded Mushrooms wet ingredients 1/2 cup of almond milk 1/2 cup of vegetable broth 2 tsp of tamari (or coconut aminos for a soy - free version)

I also did nt have the tomato sauce so I used a cup of vegetable broth instead.

I used an organic version of something like Rotel, instead of tomato, skipped the bay leaf, used a 15 oz can of black beans, added 1/2 can of re-fried beans (stir in before adding the black beans and second amount of vegetable broth), and added an extra cup of vegetable broth.

(If you eat legumes, you can thicken this soup and make it heartier by adding 2 cups of (cooked) chickpeas and an extra cup of vegetable broth.)

In a large pot on the stovetop over medium - high heat, pour in 1 cup of the vegetable broth or 1 cup water and 1 bouillon.

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.

Give it to a pot together with the finely chopped sun - dried tomatoes, add 250 ml / 1 cup of the vegetable broth and bring to a boil.

Pour in 3 cups of vegetable broth.

That's definitely the case here — add 16 oz of dried black beans and 6 cups of vegetable broth and water (I used 4 cups of broth and 2 cups of water) to your slow cooker.

Then, after adding the 2 additional cups of vegetable broth, it became just way too soup - y / liquid - y.

Remove half the florets to a blender and remaining 2 cups of vegetable broth.

Then I added four cups of vegetable broth, four cups of peeled and cubed butternut squash, and one tablespoon of fish sauce for some extra umami.

I used pearl barley with the 4 cups of vegetable broth.

I added chopped spinach, pinto beans and rather than 2 cups of water, I added 4 cups of vegetable broth.

In a sauce pan combine amaranth, millet and 2 cups of vegetable broth.

Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve

I did use 6 cups of vegetable broth instead of just water.

In a medium - size pot bring 1.5 cups of quinoa and 3 cups of vegetable broth to a rolling boil.

Add quinoa, carrots, bay leaves and 2 cups of vegetable broth.

Used 7 cups of vegetable broth instead of water and boullion.

I used 4 cups of chicken broth and 4 cups of vegetable broth.

1 butternut squash 1 acorn squash 1 (whatever choice of squash you have on hand) Olive oil 1/2 yellow onion, diced 2 garlic cloves, minced 2 medium carrots, peeled and diced 8 cups of vegetable broth 1/2 cup of coconut milk 10 fresh sage leaves, sliced Salt Pepper

How much does 4 cups of vegetable broth equate to in mls?

Now add 2 cups of vegetable broth and turn up the heat to a high heat, cook for about 5 minutes, then lower the fire to a LOW heat and simmer for about 10 minutes, turn off the fire and let it cool off

Add remaining 2 cups of vegetable broth to the pot.

Add 2 cups of the vegetable broth and quinoa.

Now it's time to add the broth, you want to add about 2 cups of vegetable broth into the pan, but you want to add it in portions, so start by adding 1/2 cup and stir it in with the rice, once the broth has evaporated into the rice, add about a 1/4 cup of broth and continue to stir, and repeat this process until you are down to your last 1/4 cup of broth, then lower the fire to a LOW heat, add the last 1/4 cup of broth and stir

Add the 4 cups of vegetable broth or 2 cups vegetable broth and 2 cups carrot juice and sliced ginger.

Next, stir in the diced potatoes, 2 cups fresh corn, oregano, thyme, parsley and 3 cups of vegetable broth; just enough broth to cover the potatoes.

1 litre / 4 cups of vegetable broth 3 stalks of lemongrass 3 cloves garlic, peeled 5 cm / 2 inches of fresh ginger, peeled 1/2 small green chilli 1 tb honey 1 tsp sea salt

Pour the 1 and 1/2 cups of vegetable broth over the vegetables and bring to a boil.

5 cups of vegetable broth 1 zucchini, chopped 1 bunch of asparagus, trimmed and chopped 2 russet potatoes, peeled and cubed 1 head of cauliflower, chopped 1 cup of fresh or frozen English peas 1 handful of raw spinach or kale 2 carrots, peeled and chopped 2 tablespoons of raw vegan pesto

1 kabocha squash 1 large sweet potato 1 yellow onion, minced 2 cloves garlic, minced 4 cups of vegetable broth 1 teaspoon of curry powder 1/2 teaspoon of cumin 1/4 teaspoon of cinnamon 1 teaspoon of butter or coconut oil Salt / pepper to taste Dash of cayenne pepper Zest and juice of 1 lemon