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
Not exact matches
Unsalted butter $ 3.49 1 large white onion $.99 2 heads garlic $ 1.50 1 package
fresh rosemary $ 1.49 16 ounces white mushrooms $ 3.60 5
cups chicken or
vegetable stock $ 3.59 Two baguettes $ 4.60
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
2
cups chicken or
vegetable stock 3 - 4
cups water 1 bay leaf 2 sage leaves 1 sprig
fresh thyme, leaves removed, stems discarded a dozen medium cloves of garlic, smashed peeled, and chopped 1 teaspoon fine grain sea salt
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3
cups canned or packaged
vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1
cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades
fresh chives, chopped or snipped, for garnish
1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped into bite - sized pieces 1
cup red lentils 1 onion, chopped 2 tablespoons
fresh ginger, peeled and chopped 4
cups stock,
vegetable or chicken 3
cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
1 large yellow onion 2 celery stalks 1 large carrot 2 tablespoons olive oil 1 heaping
cup red lentils, well rinsed and drained 1 can (850 ml) whole roasted tomatoes 3
cups low sodium
vegetable stock Fresh lemon juice and cracked black pepper to serve
Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4
fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2
cups low sodium
vegetable stock 1
cup uncooked quinoa + 1 1/2
cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping
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
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
1
cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced into bite - sized pieces 1 can coconut milk 1
cup vegetable stock 1 small yellow onion, thinly sliced 2 tbsp
fresh ginger, minced 2 tbsp green curry powder salt and pepper, to taste 1
cup basmati rice
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs
fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut milk 1
cup chicken broth (or
vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb
fresh spinach, stems included, coarsely chopped 6 chives, chopped
Ingredients 1
cup brown lentils 1 large yellow onion, diced small 2 carrots, peeled and diced 4 cloves garlic, miced 2 tablespoons
fresh ginger, grated 1/4
cup peanut oil (
vegetable oil will do) 10 plum tomatoes, chopped 1/2
cup tomato paste 1
cup vegetable stock or 1
cup water + 2 veg boullion cubes 1
cup frozen green peas
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium
vegetable stock 4 garlic cloves, smashed 1 red chili, diced 1/4 red onion, diced 5 sprigs
fresh thyme, roughly chopped 2 slices wholegrain bread, roughly diced, or 1 1/2
cups freshly made breadcrumbs Salt and pepper, to taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour
1 + 1/4
cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5
cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2
cups) 3 — 5
cups water (or
vegetable stock) 1/3
cup shredded unsweetened coconut 1/4 sesame seeds
Fresh cilantro + lime for serving
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)
ingredients: 1/2
cup leeks, shallots, or onions — diced fine 1/2
cup carrots, peeled and diced 1/4
cup celery, diced 2 gloves garlic, minced 1/2
cup fresh stringbeans, cleaned and diced 1/2
cup broccoli, chopped 1/2
cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2
cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8
cups homemade
vegetable stock 2 tablespoons coconut oil Celtic sea salt
fresh ground pepper dash of red wine vinegar
2 tablespoons olive oil 2
cups chopped leeks 2
cups chopped onions 1 1/2 quarts homemade chicken or
vegetable stock 1/4
cup chopped
fresh basil 5 pounds white potatoes, peeled and diced 1
cup evaporated skim milk 1
cup non-fat sour cream 1
cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, 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)
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled
fresh ginger 1
cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4
cup sliced scallions 1 tablespoon lime juice 2 tablespoons
fresh cilantro leaves
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2
cups sugar or cheese pumpkin or winter squash, chopped * 6
cups water or
vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1
cup dry red wine * Himalayan or sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced
fresh herbs such as parsley, dill, and thyme for garnish - optional
2 ounces dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1
cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted
fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted
vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
2 - 3 Heads of Broccoli (3 if they are small) 1 White Onion Finely Chopped 5 Cloves of Garlic Minced Zest of 1 Lemon Juice of 1 Lemon 45g Quinoa (dry weight) 20g Parmesan Cheese (grated) 1
cup (250 ml)
vegetable stock 1
cup (250 ml) quinoa cooking water Handful of
Fresh Parseley (chopped) Salt Pepper
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
2 shallots, sliced 2 garlic cloves, sliced 2 tbsp minced
fresh ginger 3/4
cup Arborio rice 1
cup dry white wine 3
cups chicken or
vegetable stock 2 large roasted beets (for preparation, see here) 1 tbsp chopped
fresh parsley 2 tbsp parmesan shavings 2 tbsp grated smoked mozzarella (optional) 1
cup chopped arugula (optional)
3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of
fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1
cup low sodium beef
stock (I only had
vegetable and used that) 3 tablespoon apple cider vinegar
* 2
cups brown basmati or jasmine rice * 3 Tablespoons
vegetable oil * 3 cardamom pods, slightly smashed * 3 whole cloves * 1 2 - inch cinnamon stick * 1 sprig curry leaves, about 12 - 15 leaves * 2 cloves garlic, minced * 2 teaspoons grated
fresh ginger * lower white part of lemongrass stalk, bruised and cut into two pieces * 1
cup packed, chopped
fresh cilantro leaves and stems, plus extra leaves for garnish (optional) * 2-2/3
cups vegetable or chicken broth or
stock * 1 teaspoon salt
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
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3 sweet potatoes, peeled and chopped into bite sized chunks 1 butternut, peeled, seeded and chopped into bite sized chunks 3 large carrots, peeled and chopped into bite sized chunks Thumb size piece of
fresh ginger, peeled and sliced into matchsticks 2 tablespoons ras - el - hanout
Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2
cup pitted green olives 2 handfuls
fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
* 2 tablespoons olive oil * 1 onion, peeled and chopped * 3 large garlic cloves, peeled and minced * 3 carrots, preferably organic, cleaned and chopped * 3 celery ribs, preferably organic, chopped * 6
cups stock (I used defrosted homemade turkey
stock; you could also use homemade or store bought chicken or
vegetable stock, or use part
stock and part water, or all water) * 2
cups green (French) lentils *
fresh rosemary from 1 - 2 sprigs * 2 Tb.
1 small onion, chopped 1 tablespoon olive oil 2 inches
fresh ginger, grated 2
cups butternut squash, cubed 2
cups vegetable stock 1 14 - ounce can of diced tomatoes 1/2
cup red lentils 1/2 teaspoon salt 1/2 teaspoon ground black pepper
Serves 4 4 tablespoons olive oil 2 teaspoons tamari 2 teaspoons freshly ground black pepper 1 teaspoon balsamic vinegar 3 zucchinis, sliced lengthwise into three equal - sized planks 1 tablespoon minced garlic 3/4
cup diced tomatoes 1/4
cup pimento - stuffed green olives, drained and sliced 1/2 teaspoon salt 3/4
cup vegetable stock 2 tablespoons
fresh cilantro, chopped In a small bowl, whisk together 2 tablespoons olive oil with tamari, 1 teaspoon pepper, and balsamic vinegar.
Topping 1 tablespoon olive oil 3 garlic cloves, finely minced One 15.5 - ounce can of cannellini beans 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2
cup water or
vegetable stock 3 tablespoons
fresh basil, chopped 2 medium ripe Roma tomatoes, cut into 1 / 4 - inch slices
1/2
cup whole wheat pastry flour 1 tablespoon minced
fresh rosemary 1 teaspoon fine sea salt 1/2 teaspoon pepper 12 ounces vegetarian beef - style strips or chunks (thawed, if frozen) 1 tablespoon refined coconut oil 4 cloves garlic, minced 4 1/2
cups low - sodium
vegetable stock 1 1/2
cups dry red wine 3 carrots, cut into 1 - inch chunks 1 pound red potatoes, cut into 1 - inch chunks 1 onion, cut into 1 - inch chunks 1/2 pound cremini (brown) mushrooms, halved (or quartered if large) 1
cup fresh or frozen peas
* 4 tablespoons butter * 2 onions, peeled and chopped * 1 apple, peeled and chopped * 4
cups peeled and cubed cooking pumpkin or sweet potato * 2 stalks celery, chopped * 1 bulb fennel, trimmed and chopped * 1
cup apple cider * 1 1/2 tablespoon
fresh ginger, peeled and minced * 2 teaspoons coarse sea salt * 6
cups cubed («stale» or toasted) pumpkin gingerbread muffins * 2 eggs, beaten lightly with a fork * 1
cup vegetable stock
6 - 7 carrots, peeled and chopped 2 medium yellow potatoes, peeled and chopped (Yukon Gold would be perfect) 1 large or 2 medium onions, chopped 2 teaspoons garlic, finely chopped 2-1/2 teaspoons
fresh ginger, finely chopped 4
cups vegetable stock or water (or 2
cups stock and 2
cups water) 1/2 teaspoon salt 1/2 teaspoon white pepper Water for sautéing the onions and garlic (makes it fat - free)
* 3/4 pound
fresh asparagus * 1 Tablespoon
vegetable oil * 1/2
cup finely chopped shallots (about 2 shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4
cups vegetable or chicken
stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly sliced
2 pounds Idaho Burbank Russet potatoes 2 tablespoons scallions, finely minced Salt and
fresh black pepper 1/4
cup vegetable stock or potato - cooking water 1 tablespoon rice vinegar 1 — 2 tablespoons
fresh parsley, chopped 2 tablespoons light olive oil (optional)
(540 - ml) can mixed beans, rinsed and drained 1
cup vegetable stock 1/2
cup bulgur 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 large tomato, chopped 1/2 teaspoon dried (or
fresh) mint
Broth 1 large onion, peeled and cut in 8ths (cut quarters in half) 2 - inch piece
fresh ginger root, peeled and halved lengthwise 3 - inch cinnamon stick 1 star anise 2 cloves 1/2 teaspoon ground coriander 4
cups unsalted
vegetable stock 2 teaspoons soy sauce 4 carrots, peeled and coarsely chopped
6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4
cup minced shallots 1/4
cup finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4
cup white wine 1/4
cup capers, drained 2
cups vegetable stock or water 1 bay leaf 1 tablespoon minced
fresh flat - leaf parsley, plus 1/4
cup chopped
fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced
fresh thyme leaves 1/8 teaspoon ground turmeric 1/4
cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (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
Ingredients: 1
cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves of garlic, chopped 3
cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons of Madras Curry 2 teaspoons of garlic powder 2 teaspoons of turmeric 2 teaspoons of paprika 1 teaspoon of smoky paprika 1/2 teaspoon of medium hot smoky chipotle powder (more if you like it hot, less if not) 2
cups baked butternut squash 12 dried apricots (stewed or cooked) 1
cup coconut milk 2
cups water or
vegetable stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces
fresh peas.
1 tablespoon olive oil 1
cup diced yellow onion (1 small or 1/2 large) 1/2
cup dry white wine like Chardonnay or Riesling (or substitute more
stock plus 1 tablespoon white wine vinegar) 5
cups chicken or
vegetable stock 1/4
cup creme fraiche or coconut milk 1 tablespoon
fresh - squeezed lemon juice Salt and pepper to taste
4 tablespoons olive oil 1/4 teaspoon garlic powder 1/8 teaspoon mustard powder 1/8 teaspoon chili powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon
fresh rosemary, chopped 1 teaspoon
fresh thyme, chopped 1 yellow onion, chopped 2
cups chicken - free strips (e.g., Lightlife Smart Strips or Beyond Meat strips), chopped into 1 / 2 - inch cubes 5 medium carrots, chopped 1
cup crimini mushrooms, chopped 1
cup celery root or celery, roughly chopped 1/4
cup Italian parsley, roughly chopped 1/2
cup dry red wine 1
cup vegetable stock
1 Pork Tenderloin (1 pound) 1 1/2 tablespoons Olive Oil, divided 1 teaspoon Salt 1/2 tablespoon Dijon Mustard 1/2 tablespoon
Fresh Thyme, chopped 1/2 tablespoon
Fresh Rosemary, chopped 1/4 teaspoon Black Pepper 1 Apple, cored and sliced 1 Pear, cored and sliced 1/4 Onion, sliced 1/4
cup Red Wine (we used Pinot Noir) 1/4
cup Vegetable Stock 1/2 tablespoon Butter
2 tablespoons oil (butter / ghee / coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled and diced small (no more than 1/2 inch) 2 medium / large carrots, peeled and sliced 1 teaspoon
fresh grated ginger 1 teaspoon curry powder (more if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon sea salt (or to taste) 1/8 teaspoon black pepper 4
cups chicken
stock or
vegetable stock 1
cup coconut milk
2
cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1
cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2
cup dry white wine or vermouth 2 teaspoons chopped
fresh oregano 1/2 teaspoon finely chopped
fresh rosemary 4
cups vegetable stock (recommend Imagine No - Chicken broth here) 4
cups water 1
cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2
cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
2 tablespoons butter 1
cup onions, thinly sliced (1 medium onion) 15 garlic cloves, smashed 1
cup Pinot Gris or other dry white wine 1/4 bunch of
fresh thyme, chopped, no stems 1 quart
vegetable stock 1 bay leaf 2
cups of French bread, cubed into 2 ″ pieces 3/4
cup heavy cream Salt and pepper to taste Chives for garnish
4
cups vegetable stock 5 tablespoons olive oil 1
cup diced onion (more than half a medium - size onion) 1
cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1
cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4
cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2
cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2
cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped
fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches in diameter as possible)