The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups
diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
olive oil and prepared with 1 cup
diced fresh vegetables · 1 banana · 1 orange
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups
diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups water 1/4 unsweetened, cup non dairy milk
This latest take involves perfect wedges of golden pastry stuffed with spicy - sweet lentils, tomatoes and
diced fresh vegetables.
Not exact matches
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
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)
1 / 2T Oil 1 Medium onion,
diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C
Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped
fresh parsley to serve
Whatever
fresh vegetables catch my eye are sliced and
diced, tossed with
fresh herbs, olive oil, parmesan cheese, salt & pepper before heading to the oven to feel the caramelized love.
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
3 tablespoons olive oil 1/4 cup flour 1 medium sized onion,
diced large 3 cloves garlic, minced 1 heaping cup sweet red peppers,
diced large (or one red bell pepper) 2 cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon
fresh thyme (plus extra for garnish) 2 1/2 to 3 cups
vegetable broth at room temperature 2 cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon
fresh lemon
fresh lemon juice
The chopped Israeli salad is wonderful in its simplicity —
diced fresh, ripe
vegetables, lightly dressed with olive oil, lemon juice and herbs.
Indian Spiced
Vegetable Soup Recipe (vegan, vegetarian) 2 tablespoons olive oil 1 medium onion, chopped (1 cup) 1 medium red bell pepper, chopped 1 medium jalapeno pepper, seeded and finely chopped 2 cloves garlic, finely chopped 4 cups water 3 cups butternut squash chunks (1 - inch peeled pieces) 1 can (14.5 ounces)
diced fire roasted tomatoes 1 1/2 teaspoons kosher or fine sea salt 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash cayenne pepper 3 cups small cauliflower florets 1 tablespoon tamari (soy sauce)
Fresh cilantro leaves
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely
diced 1 small yellow onion, finely
diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or
vegetable broth (beef broth is traditional but
vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon
fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
If you have a Sam's Club membership, they have a large format bottle of it for an excellent price - I used small
dices of
fresh broad beans as my bonus
vegetable here, so I threw them in near the end of the cooking process.
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
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 medium onion, finely chopped 1 tablespoons
vegetable oil 1 tablespoon finely chopped peeled
fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium
vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added
diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed
fresh cilantro sprigs Juice from 1 - 2 limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
1 tbsp coconut oil 1 small onion, finely chopped 2 small organic sweet potatoes, scrubbed and
diced 1 litre / 35oz
vegetable stock 225g / 8oz
fresh watercress, Celtic or Himalayan salt and black pepper, to taste Bunch of
fresh chives (approx 75gms / 2.6 oz, optional)
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
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
1 tablespoon
vegetable oil 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon
fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato,
diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup
fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes,
diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons
vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
1 cup quinoa (I prefer red, but any type will do) 1.5 cups
vegetable broth 1/4 cup
fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup chopped kalamata olives 1 red bell pepper, roasted, peeled and
diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
Ingredients 2 Tbsp olive oil 1 medium carrot,
diced 1 celery stalk,
diced 1 clove garlic, minced or pressed 1/2 small - medium onion,
diced 2 tsp
fresh rosemary, finely chopped * 1 tsp
fresh thyme, finely chopped Kosher salt to taste 1 lb ground turkey ** 3/4 cup frozen
vegetables, I used lima beans, corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp) nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2
fresh cayenne chiles 1 to 2 tablespoons
vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil f
vegetable oil 1 onion,
diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled,
diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained
Vegetable oil f
Vegetable oil for frying
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
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small
diced 2 - 3 stalks celery, small
diced 1 bulb fennel, trimmed and small
diced 2 large baking apples, peeled and small
diced 3 large cloves garlic, minced 1 tablespoon minced
fresh sage 1 tablespoon minced
fresh thyme leaves 1/4 cup chopped
fresh parsley 2 - 2 1/2 cups
vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
Crustless quiche 2 tablespoons olive or canola oil 2 cups cooked potatoes, finely
diced or thinly sliced 1/2 small onion, minced 1-1/2 cups chopped
vegetables (I used asparagus and red pepper here) Salt and pepper to taste 1/4 teaspoon paprika 1 tablespoon
fresh dill 1 cup grated mozzarella cheese 5 eggs 1/4 cup milk
Ingredients 2 cloves garlic, minced or pressed 1 Tbsp
fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper,
diced 2 Tbsp
vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for garnish
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion,
diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup
vegetable broth 1 cup loosely packed
fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
1 cup of small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1 yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted
diced tomatoes 4 cup container of
vegetable broth — low sodium, organic 5 large leaves of
fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of
fresh parsley or 2 tablespoons of dried 1 tablespoon of
fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
Southwestern Corn and Potato Soup ---------------------- 1 cup finely chopped onions 2 garlic cloves, minced 1 serrano, seeded and minced 1/4 tsp salt 3 cups
Vegetable broth 2 tsp ground cumin 1 medium sweet potato,
diced (~ 2 cups) 1/2 red bell pepper, finely chopped 3 cups
fresh or frozen corn kernels salt lime wedges cilantro, finely chopped
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black pepper Pinch of chili powder or cayenne pepper, more to taste 1 Quart chicken or
vegetable broth 1 Cup red lentils 1 Large carrot, peeled and
diced Chopped
fresh cilantro for garnish
1 tbsp extra virgin olive oil + more for garnish 1 small onion,
diced (~ 1 cup
diced onion) 2 garlic cloves, minced 2 tbsp
fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups
vegetable broth pinch of nutmeg Sea salt & black pepper, to taste
For the meat: 1 onion,
diced 1 - 2 cloves garlic, minced 1 tablespoon
fresh ginger,
diced 1 - 2 jalapeno peppers, seeded and
diced 1 1/2 pounds of ground meat, beef or lamb 1 tablespoon turmeric 1 teaspoon coriander salt & pepper to taste 3 tablespoons tomato paste 1 1/2 cups chicken or
vegetable broth or water
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.
* 2 Tablespoons nit «ir qibe (can substitute
vegetable oil) * 1 large red onion, chopped * 4 garlic cloves, minced * 1 - inch piece
fresh, peeled ginger, minced * 1 Tablespoon berbere (can use up to 1 1/2 Tablespoons if you like a lot of spice and heat) * 15 - ounce can
diced tomatoes, pureed with the juice
My wife is vegetarian so I will try this with Morningstar Farms crumbles instead of the beef — sauteed in chopped onions and garlic and a
diced jalapeno peppper — and substitute 1 T Chili powder, 1 t cumin, and 1 t paprika, dash of salt and
fresh ground pepper with a cup of
vegetable broth for the taco seasoning.
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2 cup mild
vegetable oil, such as canola, plus extra for brushing Salt and freshly ground black pepper 1/4 cup
fresh lime juice 2 tablespoons honey 4 ripe Hass avocados, halved, pitted, peeled, and cut into 1 / 2 - inch
dice 1 small onion, chopped 1/4 cup chopped
fresh cilantro leaves
2 boneless, skinless chicken breasts Salt and pepper 1/2 cup honey 1/4 cup soy sauce 1/4 cup
diced onion 2 Tbsp ketchup 1 Tbsp
vegetable oil 1 clove garlic, minced 1 tsp
fresh ginger, grated (1/4 -1 / 2 tsp dry) 1/4 tsp red pepper flakes 2 tsp cornstarch dissolved in 3 Tablespoons water Sesame seeds
Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1/3 — 1/2 cup finely chopped red onion 2 - 3 cloves garlic, finely minced 1 cup chopped carrot 1/2 cup
diced red pepper 1 cup chopped potato (I used russet for creaminess) 1 jalapeno, finely chopped (de-seeded if you prefer the soup mild) 1/4 cup all - purpose flour 1 cup corn kernels,
fresh or frozen 1 32 - oz
vegetable broth 1 cup 1 % milk 1/4 cup light cream 1 tablespoon crumbled dried thyme Salt and Pepper to taste
2 teaspoons extra virgin olive oil 1 large onion,
diced 4 carrots,
diced (about 1 1/2 cups) 4 stalks celery,
diced (about 1 1/2 cups) 4 small red potatoes,
diced (about 1 1/2 cups) 1 small zucchini,
diced (about 1 cup) 1 small turnip,
diced (about 1 cup) 1 pound dried split peas 3 cloves garlic, minced 4 cups low - sodium
vegetable broth 5 cups water 1 teaspoon minced
fresh rosemary 1 teaspoon minced
fresh thyme leaves 1 teaspoon minced
fresh sage leaves 2 tablespoons chopped
fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to taste
2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or
vegetable oil salt and pepper 1 large onion,
diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig
fresh thyme 1 large sprig
fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves
Roasted tomatoes (about 3 - 4 lbs) 2 tbl olive oil 1 tbl sea salt Ground black pepper 1 large onion,
diced 4 cloves garlic, minced 1 tbl butter 1/2 tsp of red pepper flakes 2 c of chopped
fresh basil 1 tsp of dried thyme 1 tsp of Rosemary 1 qt of chicken stock or
vegetable stock (vegetarian option)
2
fresh poblano chiles 2 tablespoons
vegetable oil 1 medium white onion, finely chopped (about 3/4 cup) 4 garlic cloves, finely chopped (about 1 tablespoon) 1 medium tomato (roughly 8 to 10 ounces),
diced 2 cups packed, roughly chopped lobes of huitlacoche Salt 3 tablespoons chopped epazote or cilantro leaves 12 corn tortillas
1 butternut squash 1 acorn squash 1 (whatever choice of squash you have on hand) Olive oil 1/2 yellow onion,
diced 2 garlic cloves, minced 2 medium carrots, peeled and
diced 8 cups of
vegetable broth 1/2 cup of coconut milk 10
fresh sage leaves, sliced Salt Pepper