Sentences with phrase «cup veggie oil»

Not exact matches

Roughly 1/2 cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut into 1 - inch chunks (about 5 cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4 cups low - sodium chicken broth or veggie stock 1 cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut yogurt for topping, optional

For the marinade: 2 tablespoons soy sauce (or tamari) 4 cloves garlic, smashed 1/2 cup veggie broth 2 tablespoons white balsalmic vinegar (or 1 tablespoon regular balsamic) 3 tablespoons fresh lemon juice 1/4 cup fresh thyme, leaves whole, soft stems roughly chopped 2 tablespoons olive oil

healthy splash of olive oil 1/2 large onion, diced 1 clove garlic, minced 1/4 cup spelt flour 2 cups veggie stock 1 can of full fat coconut milk 2 TBL green curry paste, i've been using this brand and it's spicy AF, i like this brand too.

1 onion, diced 3 cloves garlic, minced 1 1/2 tbsp olive oil 1 jalapeno, finely chopped (seeds and veins removed) 2 tsp chili powder 1/2 tsp cumin 1 tsp garlic powder 3 heaping tbsp tomato paste 3 soft plum tomatoes, chopped 2 tbsp brown sugar 1 can kidney beans, drained and rinsed 1 can pinto or black beans, drained and rinsed 1 cup veggie stock or water salt and pepper, to taste

1 clove garlic 1 teaspoon olive oil 2 teaspoons pine nuts 1/2 favorite sausage: veggie, chicken, or pork, diced 1/4 cup frozen spinach 2 sundried tomatoes, cut into strips 1 egg 1 egg white 1/4 teaspoon salt 1/2 ounce grated Parmesan 2 slices of bread

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)

Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping

2 cups veggie broth 3 cups water 1 cup sliced mushrooms 1 cup sliced carrots 2 tablespoon Braggs Amino Liquids or to taste 1 teaspoon sesame oil 2 tablespoons rice wine vinegar or to taste 1/4 teaspoon red pepper flakes or to taste 3 garlic cloves 2 tablespoons minced ginger 1/2 block tofu

Ingredients 2 tablespoons tomato paste 4 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon dried parsley 1/4 teaspoon garlic powder 1/2 teaspoon crushed red pepper 1/2 teaspoon salt Eatsmart Veggie Crisps Eatsmart Veggie Sticks Freshly popped popcorn (unbuttered and unseasoned) 1/4 cup finely grated parmesan 1/2 cup finely grated mozzarella Pepperoni

Quick and Clean Veggie Broth 1 medium yellow or white onion, peeled and quartered 3 medium carrots, peeled and cut into chunks 4 cloves garlic, peeled 1 tablespoon extra virgin olive oil 6 cups water 2 bay leaves 1 1/2 teaspoons coarse salt 1/2 teaspoon whole black peppercorns

Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive oil in a food processor with 100 ml (3 1/2 fl oz / 1/3 cup) of water and blend until the nuts are well chopped.

3 tablespoons olive oil 1 small container anchovy fillets 1 teaspoon crushed red pepper flakes (more or less depending on your taste) 3 cloves garlic Salt and Pepper to taste 3 - 4 cups chopped tomatoes OR 3 - 4 cups chopped roasted red peppers 2 tablespoons capers 20 kalamata olives, pitted and chopped 2 pounds pasta, or 1 pound pasta and 2 - 3 cups veggie noodles

Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce

Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potato.

1/2 Medium Onion 2 - 3 Cloves Garlic 3 cups Chopped Mushrooms (I recommend baby portobello / brown button) 1 tsp Dried Rosemary (Mine was roughly chopped, use less if it is powdered) 1 (400 ml) can Coconut Milk 1 Veggie Broth Cube (That would make 2 cups of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to taste) Oil

Mini Roasted Veggie Skewers w / Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2 cups of dip 1 sweet white onion, quartered, layers separated, larger ones cut again if needed, total of 24 pieces 2 red peppers cut into 1 ″ square pieces, total of 12 pieces 3 slender zucchini sliced into 1/2 inch thick rounds, total of 24 slices 12 cherry tomatoes 3 cloves garlic crushed 1/4 cup olive oil sea salt 12 skewers 6 ″ long

coconut oil 5 - 6 cups water or veggie stock or a combination of both

1 cup (4 oz) flour 1 egg yolk 3 tsp baking powder 2 tbsp oil 3/4 cup (6 fl oz) milk (or formula) 2 jars of your choice of veggie baby food (note from editor — you could substitute an equivalent amount of homemade veggie puree here)

Combine into a large pot with 2 cups of veggie broth, a pinch of sea salt and splash of olive oil.

If you want to go without oil, try braising: simmer in three - quarters of a cup of veggie broth for 20 minutes to soften up the leaves, drain and serve.

Dr. Praeger's California Veggie Burger 1/2 cup parsley 1/2 cup cucumber cubed 1/2 cup tomato 1/4 cup lemon juice 1 tbsp olive oil 1/2 large avocado or 1 whole small avocado Directions — Grill Dr. Praeger's California Veggie Burger patty in a skillet.

2 tablespoons olive oil 16 ounces of baby portobello mushrooms (chopped — approximately 4 cups) 1 large carrot grated (approximately 1 cup) 1 large onion grated (approximated 1 cup) 2 cloves of garlic, crushed 2 tablespoons of tomato paste 1/2 cup of red wine 1/2 cup of chicken or veggie stock 1/2 cup of frozen peas 2 tablespoons of Worcestershire sauce (Vegan version available) 1/2 teaspoon of dried thyme (or fresh, but add a bit more) 1/2 teaspoon of dried rosemary (or fresh, but add a bit more) 1/2 teaspoon of salt 1/8 teaspoon of pepper

Rainbow Quinoa Bowl by Erin Yeschin INGREDIENTS: Roasted Sweet & Purple Potatoes: 1 large sweet potato, peel and diced 6 small purple potatoes, peeled and diced 2 tsp extra virgin olive oil 1/2 tsp chili powder 1/4 tsp cumin 1/4 tsp kosher salt 1/4 tsp red pepper flakes Quinoa: 1 cup quinoa 2 cups veggie broth 1/2 tsp kosher salt, divided 1/2 tsp chili powder 1/2 tsp cumin 1/4 tsp garlic powder Juice of half a lime 2 tablespoon cilantro, chopped Raw Additions: 1 cup black beans, rinsed and drainedRead more

Dinner 1 cup cream of veggie soup 6 g hash browns fried in 1 tablespoon coconut oil or lard 14 g 1/4 cup raspberries 0 g

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)

Ingredients, Serves 4 - 5 4 Dr. Praeger's Kale Veggie Burgers 2 large garlic cloves, minced 1/2 onion, minced 2 tablespoons extra-virgin olive oil 1 can of black beans 1/4 cup drained, rinsed -LSB-...]

4 Dr. Praeger's Kale Veggie Burgers 2 large garlic cloves, minced 1/2 onion, minced 2 tablespoons extra-virgin olive oil 1 can of black beans 1/4 cup drained, rinsed and cooked quinoa 1 cup chopped spinach 4 - 5 large red bell peppers 1/4 cup shredded vegan cheese (optional)

Orange and Walnut Quinoa Ingredients: 1 1/2 cups dry - roasted quinoa 2 navel oranges, zested 1/2 cup chopped toasted walnuts 2 1/2 cups veggie broth 2 tablespoons flat leaf parsley, chopped 1 tablespoon extra virgin olive oil Directions: 1.

HI Great tips Thank you for the details... Can you give me some advice I eat once a day... dinner... Which consists of meat veggie and oIL... but afterwards I do have like half cup whole milk for tea and a date with cashews... Is this why my weight has not moved... just from 1 date and milk even though that is my ONLY meal in a day??? It sounds depressing Please advise Thanks