You need 4
cups of vegetables for this recipe.
A good guideline is to feed a minimum of 1
cup of vegetables for each 4 lbs.
Not exact matches
Pastry and Assembly: 2
cups flour Pinch
of salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water
Vegetable oil
for deep - frying
After the
vegetables have simmered
for 30 minutes, add the beef and all pan juices from the skillet to the stock pot, along with the potatoes, tomato paste, bay leaf, and 4
cups of beef or chicken stock.
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or
vegetable stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more
for a thinner soup)
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or
vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce
of your choice (
for serving)
I used the following ingredients
for Stewed Summer
Vegetables with Chicken: 2
cups of cooked chicken, shredded (dark or white) 1/2
cup...
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4
cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots
of fresh black pepper 1 tablespoon arrowroot or cornstarch 1
cup loosely packed basil leaves, plus a little extra
for garnish
for the lentils: a few tablespoons
of olive oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves
of garlic, minced 2
cups of black lentils, rinsed 3 - 4
cups (plus you might need another
cup or two)
of homemade
vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
For the arepas: 7 1/2 cups lukewarm water 2 tablespoons salt Pinch of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil for pan fry
For the arepas: 7 1/2
cups lukewarm water 2 tablespoons salt Pinch
of sugar 6
cups pre-cooked white cornmeal, or harina pan
Vegetable oil
for pan fry
for pan frying
1
cup whole wheat flour 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted
vegetable oil or butter
for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
I subbed 3/4
cup of vegetable broth and a splash
of balsamic vinegar
for the white wine, as you suggested, and it was so delicious.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half
for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces
of almost any
vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears
of asparagus when in season.
Add to the pan 1/2
cup of frozen and thawed green beans (or other favorite
vegetable) and cook
for a minute longer...
Substituted a couple things
for what I did / did not have —
vegetable oil
for the coconut, an equal mix
of AP, 10 grain & rye flours, knocked the maple syrup to 1/4
cup, and added a 1/4
cup of dark chocolate chips.
1) 3 avocados 2) 1 large tomato 3) 1 medium onion 4) 1/2 lemon (
for lemon juice) 5) 1 small
cup of chopped parsley 6) 8 — 10 pieces
of tortilla bread 7) 1 small
cup of vegetable oil
Men 2 scoops
of protein powder 1 - 2
cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls
of fruit (fresh or frozen) 2 tablespoons
of healthy fat (a nut butter or seed
for example) Mixer (almond milk, regular milk, water — your choice)
3 - 4
cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the
vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon
for garnish
Add the crushed tomatoes, 2
cups of the
vegetable stock and saffron, stir around until it boils, then lower the heat, put a lid on the sauce pan and let slowly simmer
for 30 minutes, stirring minimally.
While you're there, you can check out some
of the other great appliances they have on their site Here are the cool features
of the cooker - 4 - 20
cup cooked rice capacity — 2 - 10
cup uncooked rice capacity With rice rinser / steam basket Great
for oatmeal, grits, and cream
of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties
of white rice, including short - and long - grain rice Quick rice: great
for preparing rice in a hurry Whole grain:
for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare
for cooking up to 15 hours in advance Heat / simmer: use this function
for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook:
vegetables, meats, fish, and more Hot cereals: great
for oatmeal, grits, and cream
of wheat
This dish is a great recipe if you are following the Wahls protocol, as it is a very tasty way to help you reach both the goal
of eating 9
cups of colorful or sulfur - rich veggies and
for eating raw, enzyme - rich
vegetables.
1/2
cup canola or other
vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple
of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
For the broth, I used 6
cups of water and 2 cubes
of Rapunzel organic
vegetable bouillon with sea salt and herbs, and salted to taste.
It was Winter White
Vegetables Baked in Cream, and while it was delicious the two
cups of heavy cream made me a little wary
of making gratins
for a weeknight meal.
for grilled summer
vegetables 1 small italian eggplant (about 2
cups when cut into big cubes) 1 small zucchini (about 2
cups when cut into big cubes) 1/2 small red onion (1/4
of a large red onion) 3/4
cup cherry tomatoes 4 sprigs fresh thyme, leaves stripped
1.1 lbs (500g)
of fresh spinach 2 1/4
cups (56 cl)
of vegetable stock 2 1/4
cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons
of olive oil 2 teaspoons
of cumin powder 1/2 teaspoon
of turmeric powder 1/2 teaspoon
of grated ginger 4 tablespoons
of grated coconut
for decoration Salt
:) Linguine with porcini and
vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive oil handful
of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2
cup tomato sauce — I used homemade 1/2
cup (120 ml) red wine 3 tablespoons water 1/2
cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2
cup (120 ml) boiling water
for 10 minutes.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a
vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves
for garnish
1
cup dried white beans 2 tablespoons
vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2
cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro,
for garnish
Ingredients: - Pomegranates (roughly six, depending on their size)- peel
of 1 lemon (I prefer meyers)- cinnamon stick - 3
cups vodka - 1 1/2
cups white sugar - 3/4
cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife -
vegetable peeler (or knife)- measuring
cups (liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers
for the final product
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
1.5
cups of organic low - sodium
vegetable or chicken broth 1/2 teaspoon
of turmeric 1/4 teaspoon
of cumin 2 cloves
of garlic, minced salt & pepper olive oil * toasted whole grain buns or bread
for serving
1 green (or semi-ripe) plantain 1
cup dried aduki beans, soaked overnight and left to sprout * 1/2
cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon
of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or
vegetable) oil 4 — 5 bunches
of fresh coriander (cilantro)
for garnish
While that's cooking I put 2
cups of mixed frozen
vegetables (here it was green beans, broccoli and corn) and microwave
for a couple minutes.
For the soup: 1 t oil
of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2
cups 1 inch cubes) chopped pumpkin 1
cup white wine (or
vegetable broth) 4
cups vegetable broth 1 T curry powder
of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1
cup plain whole - milk yogurt (I used fat free) 2 tablespoons
vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
2
cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes
of a box grater (2
cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2
cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1
cup (120 g) chickpea flour 1 1/4
cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4
cup (60 ml) mild
vegetable oil
for frying, such as sunflower
:D Christmas muffins slightly adapted from here 2
cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch
of salt 1/2
cup + 1 tablespoon (112g) caster (superfine) sugar 1 1/2
cups (390g) plain yogurt 1 egg * 3 tablespoons
vegetable oil 1
cup (110g) dried sweetened cranberries 1
cup (150g) fresh pitted cherries, quartered demerara sugar,
for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3
cup (80 ml) capacity muffin pans with paper liners.
For a
vegetable, they have a surprisingly high amount
of protein: about 2 grams in a half -
cup.
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3
cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4
cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4
cups) 1/2 small onion, chopped 2
cups chopped kale 1 1/2 -2
cups chicken or
vegetable broth 2 large eggs 1/2
cup dried cranberries 4 fresh sage leaeves 3 sprigs
of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste
For vegetarian version: 2
cups roughly chopped portobello mushrooms
For non-vegetarian version: 3 lean turkey italian sausages
For canned beans: Drain and rinse the beans, then heat with 1/4
cup of chicken or
vegetable stock.
Let's start baking... Ooey - Gooey Chocolate Peanut Butter Cookie Dumplings Ingredients: 1
cup (8oz) cream cheese, softened 1 1/2
cups Oreo crumbs 1
cup Nutter Butter cookie crumbs 1 tsp pure vanilla extract 3/4
cup powdered sugar 32 wonton wrappers (found in produce section
of grocer) water
for sealing wonton edges
Vegetable oil
for frying Garnishes: Powdered sugar and chocolate ganache Directions: 1.
Then I added four
cups of vegetable broth, four
cups of peeled and cubed butternut squash, and one tablespoon
of fish sauce
for some extra umami.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5
cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4
cups) 1 1/2
cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3
cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3
cup finely chopped tamari almonds,
for garnish (optional), available in health food stores 1/4
cup chopped scallions,
for garnish.
Let's start baking... Smores Cheesecake Eggrolls Yields: 10 full size eggrolls Ingredients: 1
cup softened cream cheese 1/3
cup granulated sugar 2 1/2
cups of graham cracker crumbs 1 tsp pure vanilla extract 1/2 tsp cinnamon semi sweet chocolate chips 1 bag
of regular size marshamllows 1 package
of store bought eggroll wrappers powdered sugar Melted chocolate
for drizzling water to seal the eggroll
vegetable oil
for frying Directions: 1.
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients:
For the cake: 2
cups granulated sugar 3/4
cup cocoa powder 1/2
cup instant chocolate pudding mix (one box) 1/2
cup vegetable oil 1
cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2
cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1
cup of hot water 1/2 tsp
of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
One pound
of shank cross — cut was quite enough with plenty
of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12
cups of water
for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
Ingredients
For the cookie dough: 1
cup of margarine, softened (must be made with 80 %
vegetable oil, I use Land O Lakes) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1 box
of french vanilla instant pudding mix, dry 2 eggs 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4
cups of all purpose flour Directions: 1.
Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies
For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions:
For The Cake Part Ingredients: 1
cup vegetable oil 1
cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4
cup cocoa powder 1/4
cup liquid red food color 1 tsp pure vanilla extract 1/2
cup buttermilk, must be room temperature 1
cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2
cups of peppermint baking chips (found in the baking isle) Plus one full bag
of peppermint baking chips
for garnish Directions:
for garnish Directions: 1.
It is a cookie labor
of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients
For the brownie batter filling: 1/2
cup margarine, melted (this MUST be the margarine that contains 80 %
vegetable oil or your cookies and filling will be FLAT and SPREAD) 1
cup granulated sugar 1/3
cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4
cup milk (this is taking the place
of our eggs) 1/2
cup all purpose flour Directions: 1.