In a skillet, heat 1/2
cup vegetable broth over medium heat.
Not exact matches
The two - part preparation includes a K -
Cup broth brewed
over a packet of dried pasta and
vegetables.
* 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
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.
Add 1/4
cup vegetable broth into a pan
over medium - low heat.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3
cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4
cup chopped onion (medium fine) 1/2
cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3
cups vegetable broth, warmed in the microwave or in a saucepan 2
cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with
broth to heat) 1
cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes
over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
1
cup dried white or red kidney beans, picked
over 4
cups water 3 1/2
cups vegetable broth One 16 - ounce can whole tomatoes in juice, unsalted, undrained 1 medium russet potato, peeled and chopped 3 medium carrots, peeled and thinly sliced 4 ounces (1
cup) fresh green beans, cut into 1 - inch lengths 1
cup uncooked elbow macaroni or small pasta shells 1 medium zucchini, quartered lengthwise, then cut crosswise into 1 / 4 - inch thick slices 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Ingredients 1 tablespoon olive oil 1 1/2
cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4
cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2
cups celery, sliced 2
cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8
cups low sodium chicken
broth,
vegetable broth can be substituted 3
cups potato, diced, 1 / 2 - inch pieces 1/2
cup basil, chopped fresh 3
cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil in large, nonstick saucepan
over medium heat.
12 ounce dried cannellini beans, picked
over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3
cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4
cups vegetable stock (recommend Imagine No - Chicken
broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Pour the 1 and 1/2
cups of
vegetable broth over the
vegetables and bring to a boil.
Your Choice Combo Dish: (for babies
over 8 months) 1
cup cooked, cubed or diced meat (cut off fat) 1/2
cup cooked rice, potatoes, noodles or macaroni 2/3
cup cooked, diced
vegetables 3/4 to 1
cup liquid (formula,
broth or water)
Lunch consisted of steamed beets
over brown rice along with a
cup of
vegetable broth.
Turn this into a savory breakfast porridge by cooking the quinoa in 3
cups of
vegetable broth versus 2 and / or drizzling warm coconut milk
over the quinoa just before serving.
Ingredients 1 quart
vegetable or chicken
broth 1
cup uncooked red lentils, washed and picked
over 1 medium turnip, peeled and diced Cooking spray (such as olive oil or PAM) 1 medium onion, -LSB-...]
Steam Sautéed Kale Stems 2
cups kale stems, chopped into 1/4 ″ pieces 2 teaspoons olive oil 1/2 teaspoon salt 1/2
cup vegetable broth Heat olive oil
over medium heat in a medium sized pot.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2
cups fresh tomatoes with juice, diced 1
cup vegetable broth 1
cup water (add more or less to desired thickness) 1/4
cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass
over canned, if possible) 3
cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste