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)
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)
Not exact matches
1 large yellow onion, chopped a splash of olive oil a couple
pinches of salt 2/3
cup uncooked bulgur 1 14 - ounce can of chickpeas, drained and rinsed 4 1/2
cups vegetable stock 1/2
cup orange juice 1 1/2
cup cauliflower, trimmed into small trees 2
cup kale or chard, destemmed and cut into thin ribbons
1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves
pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2
cups low sodium
vegetable stock salt and pepper 1/4 -1 / 2
cup or more cashew cream
3 Tablespoons (or more)
vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2
cup to 1
cup chicken
stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne)
pinch of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
1 1/2 tablespoons olive oil 1
cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6
cups water or
vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2
cups) 1
cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to taste 1/2 teaspoon ground pepper, or to taste
pinch cayenne pepper Splash of wheat - free tamari, optional
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4
cups) 1 1/4
cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2
cup sherry or vermouth (or warm water to avoid alcohol) 6
cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2
cup chopped flat - leaf parsley Large
pinch ground cloves Large
pinch grated nutmeg 1
cup (+ / --RRB- either beef, chicken or
vegetable stock Kosher salt to taste Freshly ground black pepper to taste
3 leeks (the white part only), chopped 1 teaspoon thyme 4
cups broccoli florets 4 1/2
cups low - sodium
vegetable stock 1
pinch pepper 1
pinch salt, optional
Ingredients 1/2
cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh sage 1 dried arbol chile, or
pinch of red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2
cups roasted winter squash about 1/2
cup vegetable or beef
stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1
cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty small) * 1/2
cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3
cups water (or use chicken or
vegetable stock) * 1/4
cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2
cups minced parsley *
pinch or two of smoked paprika
~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~
pinch red pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4
cup peanut butter powder ~ 1/2
cup water,
stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a
vegetable peeler or spiralized ~ 1/2
cup bell peppers of choice (I used four mini sweet bell peppers)
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)
Chicken Paprika & Dumplings 3 Tablespoons (or more)
vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2
cup to 1
cup chicken
stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne)
pinch of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
Ingredients: 4 tablespoons
cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large
pinch saffron threads, crumbled 2
cups broth or
stock (I used 1
cup vegetable, 1
cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4
cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
2 medium butternut squash, halved and seeded (or 8
cups, chopped) 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 - 6
cups of
vegetable stock 3 teaspoons olive oil Generous
pinch of saffron threads 1/4
cup hot water 1/2 teaspoon cumin 1/4 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon ground or grated nutmeg 1/4 teaspoon ground cloves 1/2
cup plain soy yogurt or soy sour cream 2 teaspoons harissa Finely chopped chives
filling ingredients: 1 tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1 sprig of rosemary, leaves minced 4 sprigs of thyme, leaves removed + divided
pinch of chili flakes (optional) 2 tsp balsamic vinegar 5
cups - worth of small diced, hardy
vegetables (I used a mix of butternut squash, carrots and beets) 1/3
cup black or french lentils, rinsed 2 1/2
cups vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1 tbsp cold filtered water
4 small parsnips, peeled and cut in half lengthwise 2 tbsp olive oil
pinch ground coriander
pinch ground cumin
pinch ground turmeric 1 small onion, quartered 1 garlic clove 1 plum tomato, quartered 20 fl oz (2 1/2
cups) low sodium or homemade
vegetable stock
16 fl oz (2
cups) homemade
vegetable stock 1 medium sweet potato (peeled and diced) 1/2 small onion, chopped
pinch ground allspice 2 whole cloves
2 medium sweet potatoes 1 tsp olive oil 1 tbsp finely chopped onion 1/2 small green bell pepper, finely diced
pinch dried sage 4 fl oz (1/2
cup) low sodium or homemade
vegetable stock 4 oz (1/2
cup) instant brown rice 2 oz (1/4
cup) red grapes, quartered 2 tbsp grated Cheddar
1 tablespoon coconut oil 1 yellow onion, diced
Pinch of salt 8 carrots, peeled and chopped into 1 / 2 - inch chunks 1 sweet potato, peeled and cut into1 / 2 - inch cubes 3
cups vegetable stock 2 tablespoons green or red curry paste 2 teaspoons yellow curry powder Salt and black pepper, freshly ground (to taste) Juice of 1 lime 14 - ounce can of coconut milk Toasted cashew bits, to garnish Cilantro, to garnish