Sentences with phrase «curry as a base for a soup»

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In this week's recipe we use our vegetarian Carrot Ginger soup with Coconut as a base for a delicious fall vegetarian curry dish with squash and cauliflower — perfect for those cool nights ahead and a great way to use up that leftover turkey this weekend (just add it diced up... Continue reading →

The milk makes a great base for smoothies, soups, and curries; the oil is a great source of saturated fat that stands up well to heat; the water beats commercial sports drinks with its impressive electrolyte content; the nut itself can be used as a projectile weapon.

It has just the right amount of thickness to use as a base for curries, soups, smoothies, and as a dairy - free coffee creamer.

Because I had a feeling that this roasted vegan garlic scape butter (unlike the raw version) would work beautifully as a flavor base for pasta, soups, curries and stir - fry.

And I especially < 3 coconutty curry as a spicy base for a veg - filled soup.

And, the options are endless when it comes to these protein sources — add them into stews and soups, use them as a base for vegetarian burger patties or Mexican dishes or, simply stir them through salads and curries.

They are also a fantastically filling and satisfying base for vegan meals such as soups, stews, refried beans, houmous and other dips, chilli, curry and the list goes on.

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

It has just the right amount of thickness to use as a base for curries, soups, smoothies, and as a dairy - free coffee creamer.

The Fleur Cast Iron Casserole is the perfect vessel for all your seasonal curries, risottos, soups and stews, while its shallower base and beautiful wok - like curved shape, means it is ideal for use as a sauté pan on the hob.