Add the 5 cups
of diced vegetables and the lentils to the pot and stir to coat everything in the oil.
Easy Bone Suckin» ® Pico De Gallo Save Print Prep Time 15 mins Total Time 15 mins This combination
of diced vegetables tastes great and is a... Read More»
Add the rest
of the diced vegetables, stirring between additions to keep them from burning or sticking
Add the heaped cup
of diced vegetables and continue to simmer the soup until the added vegetables are slightly softened.
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 onion, chopped 1/2 cup butter 4 garlic cloves,
diced 1/2 cup flour 4 cups chicken or
vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
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
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion,
diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans
of Beans (variety), undrained 1 can
Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Diced Tomatoes with Chilis 1 1/2 cups
Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.
When the
vegetables soften, add in a can
of diced tomatoes and a pinch
of salt and cayenne pepper and simmer for 10 minutes.
I added a can
of diced tomatoes (preferably no - salt added) and a quart
of vegetable broth.
for the lentils: a few tablespoons
of olive oil 2 carrots,
diced 2 celery stalks,
diced 1/2 onion,
diced 2 - 3 cloves
of garlic, minced 2 cups
of black lentils, rinsed 3 - 4 cups (plus you might need another cup or two)
of homemade
vegetable broth (optional - you may want to add a bay leaf, or a sprig
of rosemary, depending on how flavorful your broth is)
3 lbs beets 3 Tbsp olive oil 1 medium onion
diced 2 Tbsp butter Salt and pepper 1 litre
of vegetable stock
Most often, a couple
of tablespoons are sprinkled over ground turkey or beef and a little bit
of vegetables (corn,
diced tomatoes or bell peppers, some hidden mushrooms — whatever I have on hand) for a quick taco dinner.
Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup corn, 1 cup organic
vegetable stock, 1/2
of a jalapeno,
diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
Yep, all
of it — grilling and prepping the poblanos, the chicken and
dicing all
of the
vegetables.
1 lb ground beef (or vegetarian crumble) 3 cups
of beef broth (or
vegetable broth to make vegetarian) 4 - 5 cloves
of garlic, minced 1 TB dried parsley 1 TB dried basil 1/2 cup chopped onion 1 — 28 oz can
of diced tomatoes 1 — 6 oz can
of tomato paste 1 cup V8 (or any
vegetable drink) 2 cups uncooked shell pasta 1/4 tsp pepper 1/4 tsp salt
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.
Bring the wonderful flavors
of Louisiana into your kitchen with this mouthwatering Seafood Stuffed Eggplant Casserole — thick pieces
of shrimp, crabmeat, salty
diced ham, and a mix
of flavorful
vegetables underneath a cheesy crusted topping.
There are so many other wonderful flavors here; thick pieces
of shrimp, salty
diced ham, a mix
of flavorful
vegetables and the cheesy crusted topping.
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
This latest take involves perfect wedges
of golden pastry stuffed with spicy - sweet lentils, tomatoes and
diced fresh
vegetables.
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 tablespoon olive oil 1 small yellow onion, small
dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups
vegetable stock 1 heaped cup small -
diced vegetable of choice (see headnote) 4 cups chopped greens
of choice (roughly one bunch — I used a mixture
of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
If you are looking for a more
vegetable - forward version
of pasta bolognese... you can also add
diced zucchini or roasted eggplant while cooking mushrooms.
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
I like to eat it with
vegetables instead
of chicken (cauliflower, peas and
diced potato or a little spinach thrown in).
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
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes
of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely
diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4 cup (60 ml) mild
vegetable oil for frying, such as sunflower
can
diced tomatoes 1/2 cup canned black beans, rinsed and drained 1/2 cup quinoa 1 cup
vegetable stock salt and pepper, to taste 5 eggs 1/2 cup feta cheese handful
of cilantro
cans pinto beans 2 tbsp olive oil 1 small onion, finely
diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup
vegetable stock juice
of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes,
diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
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)
7 cups
vegetable broth 1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina) 2 cups chard or spinach, chopped 1 14 - ounce can
of fire - roasted
diced tomatoes, well drained 1 teaspoon red pepper flakes.
Finally, when I make a minestrone, I try to cut all
of the
vegetables in uniform
dice.
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
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
I halved the recipe, omitted the water, and used a 28oz can
of tomato sauce to replace the 2 15 oz cans
of sauce and
diced tomatoes (because God forbid,
vegetables).
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
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)
Frozen French fries,
vegetables and a host
of other packaged foods are typically sliced,
diced or shredded before they find their way to grocery and convenience stores shelves.
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
1 large head
of cauliflower, washed and cut into florets 1 quart
of purple potatoes, washed and quartered Salt 1 yellow onion,
diced 6 cloves
of garlic, minced 2 inch nub
of ginger, peeled and grated 1 tablespoon
of ground cumin 2 teaspoons
of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can
of crushed tomatoes (I used organic, fire roasted) 4 cups
of vegetable stock 1 can
of chickpeas, drained 1 can (14 oz.)
When the
vegetables soften, add in a can
of diced tomatoes and a pinch
of dried basil and cook a couple
of minutes more.
Some methods include, «Combine [
vegetables] with other flavors by stuffing, blending, coating, marinating, etc.» Use
of diced meats, grated cheese, flavored breadcrumbs, fruits, hummus, flavored oils, sautéed onion / garlic / shallots, can all enhance the taste experience
of vegetables.
Next up comes a rainbow
of vegetables including bell peppers, zucchini, and red onion, which get
diced and then grilled.
5 cups
Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat
of choice 2 carrots (
diced) 2 celery stalks (
diced)...
Minestrone sometimes ranges from a thick and dense consistency with boiled - down
vegetables, to a more broth heavy soup with large quantities
of diced and lightly cooked
vegetables.
I added celery and
vegetable broth also, and a 14 oz can
of diced tomatoes.
5 cups
Vegetable Stock 1/2 lb rice noodles Recipe for Baked Tofu or veggie meat
of choice 2 carrots (
diced) 2 celery stalks (
diced) 4 scallions (sliced) 1 Tablespoon soy sauce or Tamari 2 teaspoons agave nectar 1 teaspoon olive oil (for the cooked noodles)
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