Leigh Beisch Ingredients 6 cups (1 - inch) cubed peeled acorn squash (about 2 medium squash) 1/4 cup water 1 tablespoon olive oil 2 garlic cloves, minced 8 cups (about 5 ounces) coarsely chopped trimmed kale 1
cup organic vegetable broth 1/4 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon grated nutmeg 4 cups hot cooked penne 2/3 cup shredded Parmesan cheese Preparation.
INGREDIENTS 1 1/2 cup organic red lentils (uncooked) 2 3/4
cups organic vegetable broth 1 can organic full - fat coconut milk (13.5 ounce can) 3 Small organic roma tomatoes (diced) 1/2 Large organic onion (diced) 1 cup organic kale (chopped) 2 tablespoons organic tomato sauce (I used tomato paste) 1 1/2 teaspoon organic ground cumin powder 1 teaspoon pink himalayan salt 1 — 2 pinch organic cayenne pepper
Not exact matches
1 bunch
organic broccoli 3/4
cup raw pistachios 2
cups vegetable broth 2 cloves garlic, chopped 1 tbsp rice wine vinegar extra virgin olive oil ricotta cheese or plain yogurt
I made a few alterations to the recipe when I served it — used 4
cups of low sodium
organic vegetable broth instead of water, and used most of a seedless cucumber in place of the avocado.
For the
broth, I used 6
cups of water and 2 cubes of Rapunzel
organic vegetable bouillon with sea salt and herbs, and salted to taste.
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you use the small
organic ones, use 1/2 instead) 1 apple 4 - 5
cups / 1 -1,25 l chicken
broth (
vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2
cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
* 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
1.5
cups of
organic low - sodium
vegetable or chicken
broth 1/2 teaspoon of turmeric 1/4 teaspoon of cumin 2 cloves of garlic, minced salt & pepper olive oil * toasted whole grain buns or bread for serving
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.
Nutrition: (3.3
cup serving): 467 calories, 24.9 g fat (8.4 g saturated), 459 mg sodium, 54 g carbs, 7 g fiber, 25.7 g sugars, 11.1 g protein (calculated with
organic low sodium
vegetable broth)
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.
1
cup of small white beans (soaked for 24 hours) 4
cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4
cup container of
vegetable broth — low sodium,
organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
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
Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used
organic, fire roasted) 6
cups of low sodium
vegetable broth Salt and pepper
For the
broth, instead of 10
cups water with bouillon cubes and soy sauce, use two 32 - ounce cartons of a good
vegetable broth like Pacific
organic (salted, not salt - free), plus two
cups of water.
1 1/2
cups cooked black beans, rinsed & drained 1 8 - ounce package
organic tempeh 1/2
cup vegetable broth 1/2 teaspoon ground cumin 3/4 teaspoon chili powder 1/8 teaspoon chipotle powder few dashes cayenne pepper 1 teaspoon dried oregano salt & pepper to taste juice from 1 lime
12 ounces
organic vegetable broth 1/2
cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu of your choice), cubed 1 red pepper, chopped 1 small white onion, sliced 1/2
cup fresh cilantro, chopped 1/4
cup fresh basil, chopped 1/4
cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons white pepper 1
cup cooked brown rice
master stir fry sauce, from The Clever Cookbook 1/3
cup tamari (I use
organic + low sodium) 1
cup vegetable broth 2 tablespoons honey (or brown rice syrup) 3 teaspoons
organic corn starch (I used arrowroot)
1/2
cup plus 1 teaspoon
organic high - oleic safflower oil 1/2
cup white whole wheat flour 3 medium onions, chopped (about 3
cups) 3 stalks celery, chopped (about 2
cups) 3 medium green peppers, chopped (about 3
cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2
cups) 3 large cloves garlic, minced 1/2
cup dry sherry 4
cups chicken - style
vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style s
broth (recommend Imagine's No - Chicken
Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style s
Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
Slow Cooker
Vegetable Broth Recipe 1 medium or large white or yellow onion, peeled and cut - up 1
organic celery heart or about 6 stalks celery, trimmed and cut into chunks 4 big
organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay leaves 2 teaspoons sea salt (I use Celtic sea salt) 1 teaspoon whole black peppercorns 1/8 teaspoon dried thyme or a few fresh thyme sprigs 6
cups fresh cold water
4
cups chicken or
vegetable organic broth 3 cans coconut milk 1
cup fresh mushrooms — sliced 1/4
cup chopped fresh cilantro 1/4
cup fresh lime juice 2 shallots, finely chopped 2 tablespoons minced ginger 2 teaspoons natural red curry paste 2 stalks lemon grass — bruised 2 tablespoons
organic coconut sugar 1/4 teaspoon
organic crushed red pepper
Organic sea salt to taste 1 lb.
-- 3 lbs
organic * potatoes, peeled — 4 large rutabagas, cubed — 1 bulb garlic, peeled and crushed — 1 large red onion, chopped — 1 large yellow onion, chopped — 1 leek, sliced — 6
cups water / homemade
vegetable broth — 2 tbsp dill weed — 1 tbsp cilantro — 1 tbsp parsley — 2 tsp paprika
Ingredients: 1 medium yellow onion, diced 3 ribs celery, diced 2 medium carrots, peeled and diced 4 cloves garlic, smashed, peeled and minced 1 TBSP grated fresh ginger 1 pound red lentils, sorted and rinsed 1 tsp turmeric 1 tsp coriander 2 quarts
organic vegetable broth 1 bay leaf 1/2 (5 - ounce) box baby spinach, roughly chopped (about 2
cups, chopped) Freshly... Read More»
4
cups of fresh
organic broccoli, chopped stems & florets 3
cups vegetable broth, water or stock 1
cup of almond milk, unsweetened or fresh 1
cup of onions, chopped 1
cup of celery, chopped 1 clove garlic 1 tbsp.
Instead of water use
organic vegetable broth, and add: 1 tsp Turmeric and 1/4
cup nutritional yeast.
Ingredients: 1/2 medium sized butternut squash, peeled and cubed 1 medium carrot, scrubbed & cut into 1 inch pieces 1 small onion, diced 1 tbsp of coconut oil or ghee 1 clove of garlic, minced 1 inch piece of ginger, peeled & minced 1 - 2 tsp ground turmeric sea salt and pepper to taste 2 - 3
cups organic bone
broth /
vegetable broth 8 oz buckwheat noodles (or noodle of choice)
-- 3 lbs
organic * potatoes, peeled — 4 large rutabagas, cubed — 1 bulb garlic, peeled and crushed — 1 large red onion, chopped — 1 large yellow onion, chopped — 1 leek, sliced — 6
cups water / homemade
vegetable broth — 2 tbsp dill weed — 1 tbsp cilantro — 1 tbsp parsley — 2 tsp paprika
Soup Olive oil cooking spray 1
cup diced yellow onion 1/2
cup finely chopped carrots 2 28oz cans
organic diced tomatoes, divided 2
cups low - sodium
vegetable broth 1
cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4
cup (about half batch) roasted garlic cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if using salt - free tomatoes
-- 1 large red onion, thinly sliced — 1 small yellow onion, thinly sliced — 3 cloves garlic, crushed and minced — 1/2 tsp ground ginger — 2 tsp brown mustard seeds — 1 tbsp cilantro — 2 tbsp curry powder — 1/4 tsp black pepper — 3
cups water / homemade
vegetable broth — 1
cup red lentils — 2
cups snap peas, de-string and chopped — 1 lb fresh
organic * spinach, chopped — 1 - 2
organic * apples, diced
ginger powder) ● 2
cups chicken or
vegetable broth,
organic if possible ● 4 cloves garlic ● 2 tsp.
Pear & Parsnip Soup Ingredients: 1 1/2 pound of parsnip, peeled and chopped 2 tablespoons of olive oil Nutmeg 3 leeks (white part only), sliced and cleaned 3 French shallots, finely diced 4
cups of
organic, low - sodium
vegetable broth 3 pears, peeled, and cored, and chopped 1 bay leaf 1 teaspoon of maple syrup 1/2
cup of milk alternate, like almond, coconut, or rice milk sea salt and pepper Directions: 1.
-3
cups cooked black beans -1 large red onion, chopped -4 cloves garlic, minced -2 large
organic red delicious apples, chopped -4 medium tomatoes, chopped or jar of tomatoes - 1/2
cup water / homemade
vegetable broth -1-2 tbsp chili powder -1 tsp oregano -1 tbsp cinnamon - 1/2 tsp cayenne pepper - black pepper and sea salt - maple syrup to taste (optional)
-- 4
cups cooked * kidney beans — 2
cups beets, cubed — 2
cups carrots, cut into rounds — 2
cups rutabaga, cubed — 2
organic ^ apples, chopped — 2 tomatoes, chopped — 4 cloves garlic, crushed and minced — 2 red onions, chopped — 4
cups water / homemade
vegetable broth — 2 tbsp chili powder — 1 tbsp Ceylon cinnamon http://nutritionfacts.org/video/the-safer-cinnamon/ — 2 tbsp marjoram — 1 tbsp basil — ⅛ tsp white pepper
-3 cloves garlic, minced -1 small onion, diced -1 cucumber, diced -1 small yellow squash, diced -1 small zucchini, diced -1 tomato, diced -1 hot pepper, minced -1
cup uncooked wheat berries -2
cups water / homemade
vegetable broth -2 tsp oregano - 1/2 tbsp chili powder - 1/2 tsp white pepper -2
organic * apples, diced
-1
cup red rice -2
cups uncooked red lentils -5
cups water / homemade
vegetable broth -1 large red onion, diced -5 cloves garlic, minced - Jar
organic salsa -2 tbsp chili powder -2 tsp oregano -2 tsp marjoram -2 tsp basil -1 tsp cilantro - 1/4 tsp white pepper - Pinch cayenne pepper - Pinch Ceylon cinnamon - Black pepper to taste -1
organic * red bell pepper, diced
2 - 3 tablespoons olive oil 1 medium onion, chopped 3 large celery stalks, chopped 3 large carrots, peeled and chopped 2 garlic cloves, chopped 1/2 teaspoon ground cumin (optional) 1 1/2 teaspoons dried oregano 3
cups tomatoes, chopped & undrained (28 - ounce can or carton if fresh not available) 8
cups low sodium,
organic vegetable broth 2
cups red lentils, rinsed 1 teaspoon sea salt 3 tablespoons fresh parsley, chopped Sea salt & freshly ground pepper 3 tablespoons lemon juice (or juice from one large lemon)