If you'd like a more traditional roux, just add 3
more tablespoons of vegetable oil.
Not exact matches
Add no
more than a
tablespoon of vegetable oil and allow it to heat until almost smoking.
2
tablespoons extra virgin olive
oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups
vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt,
more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest
of 1 lime Juice
of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
If your hazelnut butter is
more solid, you can try to add one or two
tablespoons of vegetable oil like canola.
1 acorn squash 1 - 2
tablespoons olive
oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or
more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch
of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2
tablespoons maple syrup 2 cups low sodium
vegetable stock salt and pepper 1/4 -1 / 2 cup or
more cashew cream
3
Tablespoons (or
more)
vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2
Tablespoons tomato paste 1/2 cup dry white wine 2
Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2
Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
The most popular marinade is made up
of equal quantities
of tomato ketchup and
vegetable oil (enough
of these two to cover all
of the meat), a finely chopped onion, crushed garlic (a little, just enough for the flavor from the garlic to blend into the overall taste, but not enough to be a distinct taste), chopped red chillies (enough for a spicy tang), and some sugar (not
more than a
tablespoon).
150 g vegan plain biscuits (with no hydrogenated
vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut
oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free
vegetable cream 100 g almond butter 1 - 2
tablespoons hazelnut butter 2 handfuls
of shelled hazelnuts,
more or less finely chopped
Ingredients: Angel Hair Pasta 16oz 2 medium onions, chopped Frozen
Vegetable Mix 16oz 1 Can
of Whole Kernel Corn 15.25 oz Italian Seasoning Lemon Pepper Olive
Oil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More -R
Oil butter sugar (optional) salt and pepper Pour in about 3
tablespoons of olive
oil or enough to coat bottom of -LCB- Read More -R
oil or enough to coat bottom
of -LCB- Read
More -RCB-
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
1) Cut the chicken breast into thin strips, marinade them with 2
tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your
vegetables 3) In a saucepan, heat up a little
oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little
more oil, and start sautéing the leeks, and then add in the rest
of the
vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot
of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips
of fried egg, chicken, stir well and then serve.
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
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
1 - 2
tablespoons Sriracha (depending on desired spiciness) 2 teaspoons honey Juice
of 1 lime 1
tablespoon vegetable oil 1 teaspoon minced fresh ginger 1 garlic clove minced 2
tablespoons chopped fresh cilantro, plus
more for serving 1 teaspoon kosher salt 1 pound extra large shrimp, peeled and deveined
1
tablespoon olive
oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1
tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups
vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or
more to taste Zest
of 1/2 lime 1
tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
1 medium butternut squash, peeled and chopped into 1 - inch cubes (2 cups) 3
tablespoons olive
oil, divided 3 - 5
tablespoons fresh sage, chopped Dash
of salt 2 shallots, diced 1 stalk celery, diced 1 cup arborio rice 3 1/2 cups
vegetable broth Salt and pepper to taste
More sage for garnishing (optional)
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
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)
~ 2
tablespoons olive
oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or
more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a
vegetable peeler or spiralized ~ 1/2 cup bell peppers
of choice (I used four mini sweet bell peppers)
Chicken Paprika & Dumplings 3
Tablespoons (or
more)
vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2
Tablespoons tomato paste 1/2 cup dry white wine 2
Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2
Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups
of buckwheat flour 1/2 cup
of brown rice flour 1/2 cup
of almond flour 1/3 cup
of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2 cups
of full - fat canned coconut milk 1/4 cup
of grapeseed
oil or another
vegetable oil (plus a little
more for greasing + for cooking the onion) 2
tablespoons of dijon mustard (plus
more for serving + smearing) 2
tablespoons of worcestershire sauce 2 cups
of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup
of sunflower seeds (or
more pumpkin seeds if you prefer) for sprinkling on top
Ingredients: 4
tablespoons cup peanut, grapeseed or other high - heat
oil, divided usage (plus
more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1
tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup
vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2
of a fresh lemon extra sea salt, as needed for seasoning
ingredients FOR THE CAKE: 1 and 3/4 cups all - purpose flour 1 and 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2/3 cup
vegetable oil (plus
more for greasing) 3/4 cup granulated sugar 1 cup coconut milk (plus 2
tablespoons) 2 lemons (finely grated zest, plus 3
tablespoons of juice) 1 teaspoon vanilla extract FOR THE COMPOTE: 1 cup blueberries 1
tablespoon lemon juice 1
tablespoon granulated sugar 3
tablespoons cold water (plus 1 and 1/2 teaspoons) 1 and 1/2 teaspoons cornstarch FOR THE TOPPING: 1 cup plain coconut - milk yogurt 1 teaspoon vanilla extract 2 and 1/2 teaspoons confectioners» sugar
4 large ears corn on the cob, shucked and silk removed 2
tablespoons extra virgin olive
oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1
tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2
tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style
vegetable broth 4 cups unsweetened almond milk 1
tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3
tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt,
more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
3/4 pound tomatillos, husked and washed 3 cups chicken stock 1 cup pepitas 1/4 teaspoon cumin seeds 4 whole cloves 3 - inch piece
of canela 2 jalapeno chiles (or
more), stemmed, seeded, and chopped 1 poblano chile, stemmed, seeded, and roughly chopped 1/2 medium onion, roughly chopped 2 cloves garlic 1
tablespoon vegetable oil 1 cup cilantro leaves, washed and dried 3 romaine lettuce leaves, washed and dried
1 medium spaghetti squash 1
tablespoon vegetable oil 1/2 yellow onion 1 or 2 cloves
of garlic 1 bell pepper or 2 mini bell peppers 1 14 - oz can
of black beans, drained and rinsed 3
tablespoons of gochujang (or
more or less depending on taste) small handful
of cilantro or parsley salt & pepper to taste
Toss the
vegetables on the sheet with the remaining
tablespoon of oil and some
more salt + pepper.
1/2 cup olive
oil 6 chicken thighs 1 - 3
tablespoons Luzianne Cajun spice, or
more to taste 2 cups chopped celery 2 cups chopped onion 1 whole head
of garlic, peeled and chopped 2 cups chicken or
vegetable broth 1 lemon, cut in half 1 (12 - ounce) bottle Saranac Pale Ale or ale
of your choice 1 bag shrimp boil (optional) 2 cups chopped chorizo sausage 2 cups chopped ham 2 (28 - ounce) cans whole Sclafani tomatoes, with juice 2 pounds shrimp, any size, peeled and deveined 2 (8 - ounce) boxes Goya Yellow Rice, prepared according to package directions
2
tablespoons olive
oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2
tablespoons freshly grated turmeric 1 1/2
tablespoon freshly grated ginger (
more if you love ginger) 1 yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup
of additional lentils) 4 cups
vegetable broth 1 cup filtered water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to taste
Eat less crap, eat
more fruits and
vegetables, and add in
more good quality fats - four
tablespoons a day
of olive
oil - it's not going to make you fat.
Add between 2 and 3
tablespoons of honey to the mixture as a sweetener...
MORE Spread the mixture onto a cookie sheet that has been greased with a small amount
of vegetable oil, and bake it in an oven heated to 350 degrees for 8 to 10 minutes or until set.