If you are really pushed for time or energy you can even use frozen
diced vegetables in place of fresh ones - though this is not the best alternative, it is still better than not getting the vegetables.
Not exact matches
When the
vegetables soften, add
in a can of
diced tomatoes and a pinch of salt and cayenne pepper and simmer for 10 minutes.
2 teaspoons olive oil 1 small onion,
diced small 2 stalks celery, tops removed, thinly sliced 2 cloves garlic, minced 1 cup baby carrots,
in 1/2 inch slices 3/4 pounds yukon gold potatoes,
in 1/2 inch
dice 1 teaspoon dried thyme 1/4 teaspoon dried tarragon 6 cups
vegetable broth 1/2 teaspoon salt 1 cup dried small pasta 1 teaspoon agave syrup 16 ounces tomato sauce 1 cup frozen peas
A Recommended Meat Topping — This dish really doesn't need anything other than the cheese; however, one night I rendered some
diced salami
in a hot skillet and toss it
in with the pasta and
vegetables.
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
The sauce was a compote of
diced tomatoes and onions, simmering
in the remains of the fish juices, mixed with cream, white wine,
vegetable stock and spicy paprika powder.
Grate and
dice the
vegetables, and cook the udon noodles as instructed on the package (I cooked mine
in boiling water for approx. 4 minutes).
The chopped Israeli salad is wonderful
in its simplicity —
diced fresh, ripe
vegetables, lightly dressed with olive oil, lemon juice and herbs.
Next add the
diced squash and sweet potato to the pot then pour
in the
vegetable broth and bring to a boil.
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
Mix and match your favorite
in - season
vegetables with LA VICTORIA ® SUPREMA ® Salsa and Fire Roasted
Diced Green Chiles for your next holiday party success.
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.
I like to eat it with
vegetables instead of chicken (cauliflower, peas and
diced potato or a little spinach thrown
in).
I decided to oven roast my
diced vegetables with just a little olive oil and seasonings vs. pan frying
in butter.
Stir
in vegetable broth, drained lentils,
diced tomatoes and coconut milk, then simmer, covered, stirring occasionally, 15 minutes.
Finally, when I make a minestrone, I try to cut all of the
vegetables in uniform
dice.
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
When the
vegetables soften, add
in a can of
diced tomatoes and a pinch of dried basil and cook a couple of minutes more.
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
Blend everything
in your Magic Bullet, add to a small saucepan and cook, adding your
diced vegetables and meat
in shortly after.
With the leftover mixture of cabbage and
vegetables, I was also able to make a Lazy Man's Cabbage Roll casserole just by adding pre-browned beef with
diced white onions OR (
in my case) TVP (texturized
vegetable protein) rehydrated with beef bouillion.
Diced apples and celeriac are simmered
in vegetable stock until soft and then pureed
in the blender until smooth.
Then simply dump
in the dry lentils, a can of
diced tomato and
vegetable stock.
What's
in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons
vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and
diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
You can also add
in any other seasonal
vegetables like spinach or kale,
diced squash or chickpeas.
Next pour
in both cans of beans,
diced tomatoes (with juices), tomato paste and
vegetable broth.
3 tablespoons butter 2 small sweet onions,
diced 2 stalks celery, ends trimmed,
diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut into florets, main stem and core removed * 1 apple, peeled, cored and
diced (a tart or a sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or
vegetable stock (see note
in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)
Stir
in the Worcestershire Sauce, the red beans, the
diced tomatoes and the mixed
vegetables.
1 can organic pinto beans rinsed 1 cup
vegetable or chicken stock (I make mine
in the crockpot and freeze it
in 1 cup containers) 1/4 organic onion
diced 1/2 -1 tsp Cumin 1 tsp Ancho Chili Pepper 1/2 -1 tsp Aleppo Pepper 1/2 tsp Expote 1 tsp Cilantro 1 tsp Virgin Coconut Oil Salt and Pepper to taste
Combine all of the
vegetables in a large pot and add the
diced tomatoes, cooked brown rice, black beans, and
diced green chilies.
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.
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.
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
In a liquid measuring cup, combine the honey, soy sauce,
diced onion, ketchup,
vegetable oil, garlic, ginger, and red pepper flakes.
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
1 cup raw cashews 2 quarts
vegetable broth, divided 1 tablespoon unflavored coconut oil 1 cup onion, cut into 1 / 4 - inch
dice 3 cups cauliflower, cut into large chunks 6 cups broccoli, separated into bite - sized florets and peeled stems cut into chunks 1 teaspoon dried marjoram 1 tablespoon salt 1/4 teaspoon freshly ground black pepper
In a dry blender, grind the cashews into a powder.
Place the
diced tomatoes, garlic cloves, brown sugar, lime zest and juice, oregano, chipotle adobo sauce and 1 tablespoon
vegetable oil
in a blender or food processor.
1 3/4 cups corn meal 1/4 cup ground yellow flax seeds
in 1/2 cup water 1/4 teaspoon salt (optional) 1 1/2 cups water 2 carrots,
diced in small pieces 2 scallions, chopped
vegetable oil or shortening for greasing pan
Once the level of heat was OK, I added
in some
diced summer squash and shredded green cabbage to give the soup some more
vegetable heft.
1 3/4 cups corn meal 1/4 cup ground yellow flax seeds
in 1/2 cup water 1/4 teaspoon salt (optional) 1 1/2 cups water 2 carrots,
diced in small pieces 2 scallions, chopped
vegetable oil or...
It is the appliance
in my kitchen that I use the most as it is also perfect for
dicing vegetables with the first, residential, hands - free, commercial - style
dicing kit.
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
4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed
in the frozen flakes) 1/4 cup red pepper, finely
diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any
vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional
In a large mixing bowl, combine the chopped baby lettuce,
diced vegetables, farro and pepitas.
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)
Variation: Use other
vegetables in place of the ones suggested here — try corn kernels,
diced carrots, bell peppers, green beans, sliced mushrooms, yellow summer squash — whatever is available and whatever your family likes.
Making broth - based soups at home follows a certain formula — cook any meat (
in this case, that was chicken breasts), sauté the aromatics (things like onions and garlic), including any herbs or spices, pour
in the liquid (chicken broth and
diced tomatoes for this soup), simmer, then add
in any
vegetables and extras (such as tortellini) that need a smaller amount of cooking time.
8 Gardein ™ scallopini * 1/4 cup vegan butter (try Earth Balance brand) 1 cup finely
diced onion 3/4 cup finely
diced celery 3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste 1/2 loaf French bread, cut into 1/2» cubes and toasted
in a 300 ° F oven to dry out 1 cup faux chicken broth or
vegetable stock