Sentences with phrase «cup vegetable stock»

1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups water 2 cups vegetable stock juice of 1 lemon sea salt to taste olive oil smoked paprika

1 pound firm tofu 1 cup vegetable stock Pinch salt 1 clove garlic, minced 1 teaspoon thyme 1 teaspoon freshly ground black pepper Jerk Sauce (see recipe)

peeled, seeded and cut into 1/2 in pieces coarse kosher salt and freshly ground pepper 2 cans cannellini beans, with liquid 2 cups vegetable stock fresh flat - leaf parsley, for sprinkling

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 serving

Turn heat to high and add 2 cups vegetable stock into the pot.

While this was happening, I used a blender to puree 5 cups vegetable stock along with a tablespoon of fresh ginger and a couple of teaspoons of chile paste.

1 pound firm tofu 1 cup vegetable stock Pinch salt 1 clove garlic, minced 1 teaspoon thyme 1 teaspoon freshly ground black pepper Jerk Sauce (see recipe here)

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

Recipe and photo by Emma Frisch Prep Time: 10 minutes Cook time: 35 minutes Yield: 6 - 8 servings Ingredients: 2 tablespoons ghee (substitute with coconut oil) Yellow onion - 2 cups, minced Garlic - 1 tablespoon, minced Potatoes - 12 cups, diced Sea salt - 1 teaspoon Yellow curry powder - 1 teaspoon Freshly ground black pepper - 1/2 teaspoon Ground cumin - 1/4 teaspoon Water - 3 cups Vegetable stock - 2 cups -LSB-...]

I sauteed a bit of red onion, garlic, bok choy and mushroom in a skillet then transfered the veggies into a pot with 1/2 cup uncooked quinoa, 1/2 cup cooked chickpeas, 1 cup vegetable stock and some spices (basil, anise seed, cayenne pepper, S&P).

2 tbsp coconut oil or olive oil 2 onions, peeled 3 garlic cloves, peeled 1 large chunk fresh ginger 1 aubergine, cut into large chunks (splash water) 2 tsp ground cinnamon 1 tsp ground cumin 1 tsp ground paprika 1 tsp sea salt 3 tbsp tomato paste 1 x 14 oz / 400 g tin crushed tomatoes 3 cups vegetable stock 1 x 14 oz / 400 g tin chickpeas / garbanzo beans (or 200 g cooked chickpeas) 3/4 cup / 100 g yellow or brown raisins 1 lemon, zest (save the rest of the lemon for the salad)

1 baked ham bone with some meat attached 4 cups vegetable stock 4 cups water 1 onion or 1 leeks, diced 1 large carrot, diced 3 stalks celery with leaves, diced 2 cups cooked cauliflower 2 cups cooked green beans Salt and pepper, to taste

mushroom broth from above 8 cups vegetable stock, possibly more 14 1/2 ounce can diced tomatoes with juice 2 cups cooked kamut or farro

4 (12 ounces) thin fish fillets 1 large Florida tomato, diced 2 slices cooked bacon, crumbled 1/4 cup vegetable stock 1 tablespoon olive oil 2 tablespoons fresh parsley, chopped fine, plus extra for garnish 1 garlic clove, grated 1 small shallot, finely minced 6 tablespoons heavy whipping cream 1 tablespoon fresh lemon juice Sea salt and fresh ground pepper, to taste

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

To skillet, add 6 cups (7 oz) chopped escarole, 1 3/4 cups cooked or rinsed and drained canned white beans (15 oz can), 1 1/2 cups vegetable stock, and 1/4 cup (1 oz) chopped sun - dried tomatoes.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

3 cups crushed organic tomatoes 2 cups vegetable stock or Water 1 onion 2 stalks celery 1 carrot 1/4 cup red organic chili powder 8 parsley leaves salt and pepper to taste 1 cup cooked adzuki beans REAL Jalapeño Jack Cheese for garnish: this is our Almond Mozzarella Cheese flavored with jalapeños.

In a skillet, add the 1/2 cup vegetable stock, celery, mushrooms, onion and garlic (everything but the arrowroot!)

3/4 cup sliced raw almonds, you can use blanch almonds as well 1 slice whole wheat bread, chopped 2/3 cup white wine 1 3/4 cup vegetable stock or water Salt to taste, I used about 2 teaspoons 2 garlic cloves, chopped

ground cumin 7 cups vegetable stock (preferably homemade) fresh chives

1 1/4 cups vegetable stock (only use if it is looking really thick, then add slowly to a desired consistency, remembering that there will be 1 can of coconut milk added at the end.)

Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of fresh thyme A few sprigs of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)

cans whole plum tomatoes * 2 cups cooked chickpeas * 1 tablespoons chopped or dried oregano * 2 handfuls chopped fresh parsley * 4 sprigs of thyme, leaves removed * 2 tablespoons honey * 6 - 8 cups vegetable stock * 2 -LRB-- ish) cups sourdough bread, cubed * salt and pepper to taste * Basil Pesto (1/2 cup lemon basil, 1/2 cup parsley, 1/4 cup olive oil, 2 cloves garlic)

2 tablespoons olive oil 1 onion, chopped 6 cloves garlic, minced 4 bay leaves 1/4 teaspoon sea salt 1/4 teaspoon red chile flakes 1/2 cup tarragon, sliced 4 cups vegetable stock 2 cans (28 oz) whole tomatoes with juice 1 cup whipping cream

1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom salt and pepper, to taste 2 cups dried green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale

5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat of choice 2 carrots (diced) 2 celery stalks (diced)...

Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper

Could this be because of the 2 cups vegetable stock?

3 cups crushed organic tomatoes 2 cups vegetable stock or Water 1 onion 2 stalks celery 1 carrot 1/4 cup red organic chili powder 8 parsley leaves salt and pepper to taste 1 cup cooked adzuki beans REAL Jalapeño Jack Cheese...

For the risotto: 1/4 cup extra-virgin olive oil 1 medium onion, cut into 1 / 4 - inch dice 1 teaspoon saffron threads 3 1/2 cups vegetable stock 2 cups Arborio rice 1/2 cup white wine 4 tablespoons (1/2 stick) vegan...

5 cups Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat of choice 2 carrots (diced) 2 celery stalks (diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive oil (for the cooked noodles)

Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits.

Drizzle with 1/2 to 1 cup vegetable stock or water — just enough to moisten the crumbs without making them mushy.

can diced tomatoes 1 tsp basil 1 tsp oregano 8 cups vegetable stock salt and pepper, to taste 1 packet Lipton matzo ball mix 2 eggs 1 tbsp canola oil 1/4 cup chopped spinach (squeeze thawed frozen spinach to measure 1/4 cup) 6 oz.

Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups vegetable stock or vegetable broth 4 - 6 tbsp red - wine vinegar 2 slices country - style white bread, crusts removed, chopped salt and pepper 3 tbsp finely chopped fresh flat - leaf parsley 1 - 2 tbsp extra-virgin olive oil

Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups vegetable stock (or chicken stock or water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander Zest of 1 lime Juice of 1 lime, plus more to taste Kosher salt 1/2 cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions

3 cups vegetable stock or water 2 cups raw Israeli couscous 2 — 3 tablespoons extra-virgin olive oil, divided 1 fennel bulb, shaved thin, fronds reserved 1 shallot, minced 1 tablespoon lemon zest juice of 1/2 to 1 lemon 1 tablespoon sherry vinegar small handful of basil, hand - torn salt and freshly ground black pepper, to taste