2 tablespoons olive oil 1 medium onion, cut in wedges and separated 1 small green bell pepper, cut in strips 2 cloves garlic, minced 2 habanero chiles, minced 1/4 cup tomato paste 2 bay leaves 2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon ground black pepper 1 cup long - grain raw white rice 1 small tomato, cut into wedges 1 15 - ounce can black beans, drained and
liquid reserved Salt to taste
Not exact matches
1 can of Garbanzo Beans, drained, with 2 TBSP
liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2 TBSP lemon juice 3 TBSP water 1 big bunch of washed and dried cilantro, stems mostly chopped off
Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon
salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry
liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup
liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional
Season with
salt and pepper, Thyme, add in the Bay leaf, beef stock and 1/2 a cup of the
reserved vegetable
liquid.
Drain the soaking mixture,
reserving 1/4 cup of the
liquid, and add the chilies and dried tomatoes to a food processor with the tomatoes, jalapeno powder, garlic and
salt.
small handful of parsley 3 cloves garlic, chopped finely, or microplaned 1/3 c
reserved cooking, or canning,
liquid the zest and juice of 1 lemon 1 1/2 T smooth peanut butter splash of hot sauce pinch of
salt and pepper 1/4 -1 / 3 olive oil, I used 1/4 c
Add tomatoes with their
reserved liquid, peppers, onions, Italian sausage, olive oil basil mixture, parsley, garlic
salt,
salt, and freshly ground pepper to the chilled pasta and stir gently.
1 pound large beans (Christmas limas, gigantes, etc.), soaked overnight 1/4 cup extra virgin olive oil 2 medium onions, halved lengthwise and thinly sliced 8 cloves garlic, roughly chopped 6 ounces portobello mushrooms, chopped 8 ounces shiitake mushrooms, thickly sliced 3 springs fresh thyme 1 28 - ounce can whole plum tomatoes in puree 1/2 cup red or white wine 1/2 cup
reserved bean cooking
liquid, or additional wine 1/2 cup chopped flat - leaf parsley 1 teaspoon
salt 1/2 teaspoon freshly ground black pepper
1 cup pitted dates, soaked in warm water for 15 minutes and drained (water
reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking
liquid 1 tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider also adding nutmeg and ground ginger) 1/4 teaspoon sea
salt 3/4 cup coconut flour Stevia to taste (optional, did not use)
Return the shredded meat to the pot, adjust
salt and cumin to taste and add some of the
reserved liquid back.
Cook pasta until al dente in a dutch oven with heavily
salted water,
reserving 1.5 cups of pasta cooking
liquid after draining.
2 cans garbanzo beans (about 3 cups), drained (
reserve some of the
liquid) 1/2 cup tahini 1/4 cup lemon juice 1 to 1-1/2 teaspoons kosher
salt 4 cloves garlic, halved 1 tsp ground cumin
2 medium - large white, baking or Yukon gold potatoes, peeled (
reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of
salt 1/2 teaspoon of
Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning pe
Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it)
salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of
salt)
liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning pe
liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
Add the beef stock, tomatoes, beans,
reserved chopped chile,
reserved soaking
liquid, paprika,
salt and pepper.
4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea
salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry white wine 2 cups cooked white beans (corona, cannellini, etc) 1/2 cup water (or
reserved liquid from cooking the beans) 1/2 cup roughly chopped dill
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon
salt 1 1/2 cups
reserved bean cooking
liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Remove ribs and stems from kale / Cook in large pot of boiling
salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking
liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta,
reserving about 1 cup of the cooking
liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking
liquid / Cook over high heat, tossing together for a minute or two / Add
salt & pepper to taste / Top with grated parmesan cheese and serve.
Add tomato paste, both paprikas,
salt, cumin, black pepper, and 1/4 cup of the
reserved liquid.
Add the
reserved 3/4 cup cooking
liquid, the tahini, lemon juice, garlic, cumin, and
salt.
Meanwhile, cook pasta in a large pot of boiling lightly
salted water, stirring occasionally, until pasta is about halfway cooked (not quite al dente); drain,
reserving 1 1/2 cups pasta cooking
liquid.
Add crimini mushrooms, parsley, thyme, peppercorns,
salt,
reserved porcini mushrooms and their soaking
liquid, and 6 cups cold water.
Return the shredded meat to the pot, add 1/2 teaspoon
salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the
reserved liquid.
Add chickpeas,
reserved chickpea
liquid, tahini,
salt, pepper and garlic to a food processor or blender.
4 When the pasta is ready, drain it with the beans (
reserving 1/2 cup of the
liquid), then return the pasta and beans to the pot along with the onion, sour cream or crème fraîche, thyme (if using),
salt, pepper, and the
reserved water.