Sentences with phrase «cup vegetable broth»

In a skillet, heat 1/2 cup vegetable broth over medium heat.

Meanwhile, in a small bowl, combine the tomato paste and remaining 1/2 cup vegetable broth until smooth.

1 - 2 tablespoon canola oil 2 butternut squash (about 1 1/3 pounds), peeled and cubed 1 cup onion, chopped 3 tablespoon crystallized ginger, chopped 1 teaspoon ground ginger 1 1 - inch piece fresh ginger, peeled and grated 4 cups vegetable broth salt white pepper Optional, for serving: sliced green onions, dry roasted peanuts, sour cream

-1 large leek -3 celery stalks -2 T olive oil -4 cups vegetable broth -2 cups water -2 small zucchini -1 bunch tuscan kale -1 / 2 t salt -1 cup frozen peas -1 cup frozen broccoli florets -1 cup frozen asparagus tips - Optional topping: Avocado and Salsa verde (recipe below)

Prep time: 25 min Cook time: 18 min Total time: 43 min Serves: 12 INGREDIENTS 8 cups bread cubes (about 1 loaf) 3 tablespoons butter 1 medium onion, diced 4 cloves garlic, minced 1.5 cups celery, diced 1 teaspoon thyme 1 teaspoon rosemary salt and pepper to taste 1 egg 2 1/2 - 3 cups vegetable broth oil for greasing muffin tin DIRECTIONS Preheat oven to 375 degrees Fahrenheit.

Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.

sea salt 1/2 cup vegetable broth pepper to taste

-1 T butter or Earth Balance -1 shallot -4 cups vegetable broth -1 cup water -1 medium butternut squash -2 apples (I used granny smith, but any kind will work)-1 T minced fresh ginger -1 T chopped fresh sage -1 / 4 t nutmeg - salt to taste -2 T honey - chopped walnuts (for garnish)

16 ounces extra-firm tofu, drained, pressed, cut into 10 slices 2 tablespoons tomato paste 2 tablespoons maple syrup 1 teaspoon liquid smoke 1/2 teaspoon black pepper 1/4 cup dry red wine 1 cup vegetable broth nonstick spray

crimini mushrooms -3 T fresh thyme -1 / 2 t salt -1 / 2 t pepper -2 T fresh sage -5 cups vegetable broth -2 1/2 cups wild rice blend (I used Bob's Red Mill)-1 1/2 cups dried apples, coarsely chopped -3 / 4 cup flat - leaf Italian parsley

1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg Sea salt & black pepper, to taste

whole wheat shells, orecchiette, or chiocciole 1 bunch broccoli, cut into small pieces 1 1/2 cups vegetable broth 1T all - purpose flour 2T olive oil 4 cloves garlic, minced 1 can navy / cannellini beans, rinsed and drained 2T red wine vinegar 1/4 tsp salt 1/4 tsp pepper

Ingredients: 1/2 cup sliced almonds 1 cup quinoa 2 cups vegetable broth Bay leaf Cinnamon 1/2 Jalapeño chopped no seeds 1 pound watermelon chunks Vidalia onion 2 limes 1.75 package of mint finely chopped Carrington Farms Unflavored Coconut Cooking Oil 1 pound of chicken breasts

1 tbsp extra virgin olive oil 1 onion, diced 2 cloves garlic, minced 1 head broccoli, cut into crowns 1 head cauliflower, cut into crowns 4 - 6 cups vegetable broth sea salt black pepper

Heat 1 1/2 cups vegetable broth in medium saucepan.

2 Tbs Olive Oil 1 Cup Chopped Cremini Mushrooms (measured after chopping) 1 Pinch Salt 2 Fresh Sage Leaves, chopped 1 Stem Fresh Thyme, leaves only 1 tsp White Wine Vinegar Black Pepper 3 Tbs Earth Balance Margarine 3 Tbs Flour 1 Cup Vegetable Broth Soymilk, for thinning

Worcestershire sauce 1/4 cup fresh or frozen sweet corn 1/4 cup fresh or frozen peas 1/4 cup vegetable broth Fresh chopped herbs like rosemary, thyme, or sage

1 medium butternut squash, peeled and diced 3 Tbsp olive oil 12 ounces organic whole wheat pasta 1/8 tsp ground nutmeg 1/4 cup freshly grated Parmesan cheese 2 cloves garlic, minced 1/4 cup diced yellow onion 1 1/2 cups vegetable broth Salt and freshly ground black pepper, to taste Garnish with additional Parmesan cheese and sage leaves

and made a quick mustard mushroom pan sauce — 1/2 cup mushrooms, 1/2 cup vegetable broth mixed with 1 teaspoon corn starch, 1 tablespoon mustard of choice, salt and pepper.

-8 cups vegetable broth -2 cups water -1 / 2 cup pearled barley -1 / 2 yellow split peas -1 / 4 cup white beans (I used baby lima beans)-1 / 2 cup dried mushrooms (I used shitake, but any will work!)

In an upright blender, combine 1/3 of the amount of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, 1/2 cup salsa, and 1/4 cup vegetable broth or water until smooth.

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

2 teaspoons olive oil 1 small onion, diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots, in 1/2 inch slices 3/4 pounds yukon gold potatoes, in 1/2 inch dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas

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

I used the following ingredients for this recipe: 3 pieces of tilapia1 shallot, diced8 oz mushrooms, sliced 2 Tbsp of water1 / 2 cup vegetable broth (or chicken broth) Heat 1 Tbsp of oil in a skillet over medium - high heat.

Sauce: 1/2 cup cashews, soaked for at least 2 hours 1 1/2 cup vegetable broth 1 1/2 cups roasted butternut squash (see note) 2 tablespoons mellow white miso 2 tablespoons nutritional yeast (optional) 1 tablespoon fresh lemon juice

For the sauce: 1/4 cup olive oil 4 large shallots, sliced thin 3 cloves garlic, minced 1/3 cup vegetable broth or red wine 2, 15 oz.

1/4 cup all - purpose flour 1 tablespoon margarine 3 cups vegetable broth 2 tablespoons miso paste 2 tablespoons warm water 2 teaspoons soy sauce 1/4 teaspoon onion powder 1/4 teaspoon ground black pepper

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

If it's too thick, thin with up to 1/2 cup vegetable broth.

Add 3 cups vegetable broth and 1 cup rice and bring to a boil.

Ingredients For the Rice 2 tablespoons olive oil 1 yellow onion, minced 3 - 5 cloves garlic, minced 1 can tomatoes 1 small can of green chilies 1/4 jalapeño, chopped (optional) 1 cup brown rice 1 1/2 cups vegetable broth 1/2 teaspoon cumin 1/4 teaspoon...

Stream in the 2 1/2 cups vegetable broth, stirring constantly to prevent clumping.

Add the remaining 1 cup vegetable broth, tomatoes, celery seed, paprika, chili powder, cayenne pepper, and bay leaves.

1 cup quinoa, 2 tsp olive oil, 2 cups vegetable broth, 2 cloves garlic, 4 cups spinach rough chopped, 1/8 tsp red pepper flakes, 1/8 tsp pepper, dash salt (to taste - I didn't add it) Add olive oil to pan and heat, add garlic and cook until fragrant.

Sweet Potato Nuggets 1 baked sweet potato, peeled 1/8 tsp salt 1/8 tsp ground savory 1/4 tsp pepper 1/2 tsp garlic powder 1 tsp onion powder 2 tsp nutritional yeast 1 Tbsp soy sauce 1/4 C tahini 1 cup vegetable broth 1 3/4 C vital wheat gluten

* 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

Place 1/4 cup vegetable broth or water in a large pan over medium heat.

curry powder 1.5 cups vegetable broth (this is more than with regular flour because the batter was too thick otherwise) cooking spray

BBQ Sauce: 1/2 cup vegetable broth 2 Tbsp maple syrup 2 Tbsp molasses 2 Tbsp tomato paste 2 Tbsp peanut butter 1 Tbsp soy sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (optional)