2nd time I didn't have chives available, and used two dashes
of dried minced onion instead.
Not exact matches
1/2 cup
dried chickpeas — soaked overnight 1 medium
onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove —
minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
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
Dried fruit (I used a mixture
of unsulphured
dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to
dried apricots and
dried figs) 1T Lemon juice Chopped fresh parsley to
dried figs) 1T Lemon juice Chopped fresh parsley to serve
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red
onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons
minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
1
onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups
dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons
minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups water 1/4 teaspoon
of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small
onion, finely chopped 3 garlic cloves,
minced 2 tablespoons chili powder (I used a mix
of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons
dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4 cup water
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium
Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely
Minced 1 parsnip, diced 2 stalks
of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1 tsp try thyme 2 sprigs Rosemary or 1 tsp
dry rosemary 1 tsp paprika 1 tsp cayenne pepper 1 tsp allspice
INGREDIENTS 1 small
onion, chopped 8 oz sliced cremini mushrooms or other mushrooms
of your choice 3 cloves garlic,
minced 1 tsp
dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup
dry white wine such as chardonnay 4 cups beef broth 2 cups
of...
2 tablespoons olive oil 2 tablespoons unsalted butter 2 large sweet
onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about 1/2 teaspoon
dried thyme — more to taste) 3 cloves
of garlic,
minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
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
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove
of garlic, finely
minced 1/4 cup
onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon
dried sage 1/4 teaspoon
dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices
of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1 pound
dried black beans 8 cups water 2 Tbsp olive oil 6 slices
of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped
onion 1 1/2 cups chopped green bell pepper 4 cloves garlic,
minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup
dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
Olive oil (1 teaspoon to 2 tablespoons, however much you want to use) 1 medium yellow
onion, thinly sliced 2 cloves garlic,
minced 1 teaspoon
dry thyme 1 teaspoon salt Fresh black pepper 1/2 cup jasmine rice, rinsed 1/2 lb baby carrots (see comment above) 1 lb cabbage, shredded (about 1/4
of a big head) 6 cups broth 1 24 oz can chickpeas, drained and rinsed (about 3 cups) 3 tablespoons fresh chopped dill, plus extra for garnish
1
onion, fine diced 5 cloves
of garlic,
minced olive oil 6 slices
of smoky bacon 1 lb pork shoulder, large cubes 1 cup
dried black beans, soaked overnight chorizo sausage links, sliced 3 bay leaves
dried chili flake to taste, optional 1 TBL coriander seeds, toasted and then finely ground enough water or stock to cover rice vinegar to serve
1 cup
dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg
of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large
onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic,
minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon
dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
1 cup
of olive oil 1/2 cup
of vinegar 1/2 cup
of maple syrup 1/2 an
onion finely chopped 1 garlic clove
minced 1 teaspoon
of dried parsley 1 teaspoon
of celery salt
1 Tbsp chili - garlic sauce 1 tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted
dry of any water and
minced 2 tsp canola oil 2 Tbsp fresh
minced ginger, peeled 1/3 c
onion,
minced 1/2 c water chestnuts,
minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper,
minced 2 scallions, thinly sliced
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
1/2 cup olive oil 1/4 shallots,
minced 1 tbsp green
onion,
minced 2 tbsp garlic,
minced 1 teaspoon
dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder juice
of one lemon juice
of one orange 1 chicken, cut into parts 2 tbsp butter
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 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.
Ingredients: 2 tablespoons olive oil for frying 1 small white
onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack
of Sainsbury's Mushroom
Mince 3 cloves garlic,
minced 1cup
of cooked brown lentils 1 tin
of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon
of dry basil 1 teaspoon
of miso paste (optional but adds a depth
of flavour) Pasta
of your choice — I have used linguine
It worked out GREAT — I did trim off as much
of the gobs
of fat before throwing it into the crock pot along with removing the bone, and I used
dried minced onions and about 2 T
of jarred garlic (we like garlic a LOT!).
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.
Glaze: 1 cup rice wine or
dry sherry 2/3 cup mirin (sweet sake, available in Asian markets) 3 tablespoons sugar 2 tablespoons
minced ginger 2 tablespoons
minced green
onion, including some
of the greens 1 tablespoon Asian chile oil (available in Asian markets) 2 teaspoons wasabi paste 1 teaspoon soy sauce 1 teaspoon Togarishi Seasoning, commercial or see recipe, below 1/4 teaspoon sesame oil
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2
of the chiles above 1/4 cup chopped
onions 1/2 cup vegetable oil 2 cloves garlic,
minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon
dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
12
dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green
onion 1 clove garlic,
minced 1/4 teaspoon cornstarch mixed with 1/2 teaspoon cold water Dash
of dark soy sauce
Ingredients: 2 cups
dry lentils (rinsed and pick over for impurities) 5 cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves
of garlic (
minced) 1
onion (
minced) 1 bunch
of Italian parsley (
minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and water to boil, reduce to a simmer and cook until lentils are tender.
Ingredients: 1 each
onion diced 3 each garlic cloves
minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups
dry black eyed peas, soaked in water overnight 8 cups
of water Instructions: Soak the Black Eye Peas in cold water over night.When ready to cook; in large pot heat olive oil and add
onions, sauté until translucent.
4 - 6 oz crumbled blue cheese 1 - 2 Tablespoons
minced fresh
onion 1 clove garlic,
minced pinch
of cayenne pepper 1/3 cup
minced fresh parsley or 2 Tablespoons
dried parsley or cilantro 3/4 cup finely chopped pecans
5 ears
of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if
dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes,
minced 1 small
onion, chopped and sauteed 2 tablespoons
minced cilantro 1 tablespoon
minced chipotles in adobo 2 teaspoons fresh marjoram,
minced 1 teaspoon freshly squuezed lime juice Salt to taste
2 - 3 Heads
of Broccoli (3 if they are small) 1 White
Onion Finely Chopped 5 Cloves
of Garlic
Minced Zest
of 1 Lemon Juice
of 1 Lemon 45g Quinoa (
dry weight) 20g Parmesan Cheese (grated) 1 cup (250 ml) vegetable stock 1 cup (250 ml) quinoa cooking water Handful
of Fresh Parseley (chopped) Salt Pepper
I also had no fresh ginger left so I added 3 small cloves
of garlic (
minced) and about 1.5 tsp
of ground
dried ginger to the caramelized
onions and gave them a quick stir around the pan for about a minute before removing the
onions off the heat.
INGREDIENTS 1 tbsp olive oil 1 lb mild Italian sausages, casing removed 1 lrg
onion, chopped 2 cloves garlic,
minced 6 cups
of water 3 beef stock cubes (like Knorr)(or 6 cups
of beef broth) 1/2 cup red wine 2 tomatoes, chopped 1 cup carrots, sliced thin 1 tbsp fresh basil (or 1 tsp
dried) 1/2 tsp
dried oregano 1 can (8 oz) tomato sauce 1 zucchini, quartered 8 oz fresh tortellini pasta (about 1/2 large pkg)
1 small red
onion, sliced 1 small clove
of garlic,
minced couple
of splashes
of dry white wine 1 bay leaf sprinkle
of oregano 200g (half tin) chopped tomatoes 3 - 4 cherry tomatoes, halved 1 medium sized cod fillet
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
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk
of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination
of sweet and spicy; if you can't find it, I would add a tablespoon or two
of palm or brown sugar to sweeten the broth and some
minced fresh hot chile pepper /
dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch
of green
onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
1 pound
of organic lean (95 % lean) ground turkey 4 garlic cloves,
minced 1/4
of a yellow
onion, finely diced 1 tablespoon
of dried parsley or 10 - 12 fresh leaves,
minced 1 teaspoon
of salt 1 teaspoon
of ground pepper 1/2 teaspoon
of dried oregano or I used a handful
of fresh lemon oregano
minced 1 egg 1/2 cup
of Panko bread crumbs
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
2 Tablespoons Olive Oil 1 Medium
Onion, Diced 2 Celery Stalks, Diced 1 Large Carrot, Peeled & Diced 1 Red Pepper, Cored & Diced 3 Garlic Cloves, Peeled &
Minced 1 Small Eggplant (1 Pound) Cut Into 1/2 Inch Dice) 1 Tablespoon Ground Cumin 1 Teaspoon Ground Chipotle Pepper 1/2 to 1 Teaspoon Cayenne Pepper 1 Teaspoon
Dried Oregano Salt & Pepper 2 (15 Ounce) Cans Chopped Tomatoes 2 (15 Ounce) Cans Black Beans, Drained 1/2 Cup
Dried Lentils 1/3 Cup Chopped Fresh Cilantro Juice
of 1 Lime Toppings Of Choice (See Notes Abov
of 1 Lime Toppings
Of Choice (See Notes Abov
Of Choice (See Notes Above)
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green
onion,
minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon
dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot
of lightly salted water to a boil.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced
onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons
minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh
minced rosemary leaves, fresh thyme leaves and
minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup
dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons
minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
Add the remaining 1 tablespoon
of oil to the same pan and add the
minced ginger and
minced garlic along with
dry red chilies and white parts
of green
onion.
Add the
dry red chilies,
minced ginger, chopped garlic and the chopped white part
of the green
onions, if using.
tempeh olive oil (to sautee) 2 cloves garlic,
minced 1 rib celery, diced 1/2
of a red
onion, diced 1 small jalapeno pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp ancho chili powder (to taste for spice level) 1/8 tsp cayenne pepper 1 tsp ground cumin 1/2 tsp
dried oregano freshly ground pepper & salt, to taste
Place celery, green
onions, capers, fresh dill, optional
dried apple, and 1 teaspoon lemon juice in bowl
of food processor and pulse until finely
minced, scraping down sides
of bowl as necessary.
for the strawberry salsa: about 1 cup
of strawberries, hulled and diced 2 green
onions,
minced 1 jalapeno, seeded and
minced 6 basil leaves,
minced the juice
of 1 small lime 1/4 teaspoon
of salt
dry ingredients for the pancakes: 1 cup
of buckwheat flour 1 cup
of oat flour 1/4 teaspoon
of salt 2 teaspoons
of baking soda 3 tablespoons
of poppy seeds wet ingredients: 1 cup
of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon
of olive oil 1 teaspoon
of vanilla 1 egg, lightly beaten some butter or olive oil or coconut oil for the pan
by Georgina Tobiska
of Caramelize Life Ingredients: 2 c. Bluebird Emmer Farro 3/4 c. crumbled feta or goat cheese 3/4 c.
dried chopped fruit (dates, cherries, apricots, huckleberries, blueberries or cranberries or combo) 3/4 c. toasted pecans 2 c. torn greens (such as kale, arugula, spinach, beet greens) 1/2 c.
minced green
onion Fresh herbs
of choice... Continued
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 per bowl
boneless beef chuck, cut into 1 ″ pieces 1/4 cup flour 1 teaspoon salt 1 teaspoon pepper 1 large or 2 medium
onions, roughly sliced 1 - 2 baking potatoes or 5 - 6 red potatoes, roughly chopped 3 large carrots, coarsely chopped 3 - 4 cloves
of garlic,
minced 1 16 - ounce Guinness 1 tablespoon Worcestershire 1 1/2 teaspoons
dried thyme 1 bay leaf 1 15.5 - ounce can low - sodium beef broth or stock 3 tablespoons tomato paste Salt and pepper to taste