I used quinoa instead of mashed potatoes, kale instead of arugula (sauteed it a little bit first because I knew it wouldn't wilt as much as arugula), water instead
of veg broth, added some tofu in with the chickpeas, and had NO lemon.
Also added a cup
of veg broth to thin out the consistency.
Add the Black Beans, Salt, Pepper and Taco Seasoning, and a couple more tablespoons
of Veg Broth and stir occassionally for about 10 minutes.
I had to sub a frozen broccoli / cauliflower mix rather than greens and my BEPs weren't fresh they were canned but I drained them and added back a bit
of veg broth and bay leaf and let them simmer a bit on the stove.
This is a recipe I love, but I cook it differently: http://www.theppk.com/2010/11/double…ckpea-cutlets/ I bring about 1 1/2 cups
of veg broth (I usually use Better than Boullion no chicken) to a simmer, -LSB-...]
I soak the oates in the half cup
of veg broth while I assembled the rest.
I love what the addition of lemon does for them, but because I'm way too lazy to grate lemon peel (if I even have a lemon sitting around), I add 1/4 c. lemon juice in place of half
of the veg broth.
Not exact matches
I used 2 cups
of chicken
broth and 2 cups
of water instead
of veg stock because it was what I had around and it still worked perfectly.
plus a great lable)-
veg broth (no less «meaty than if I'd used beef)- Rosemary in place
of thyme (what was on hand / fresh)- and finally, topped with plain yogurt instead
of sour cream (again, what was on hand)
1 teaspoon olive oil 1 small onion, diced small 2 cloves garlic, minced 1 bunch kale or collards, rough stems removed, shredded (about 1/2 pound) 1/4 cup water 1/4 teaspoon salt 2 15 oz cans black eyed peas, rinsed and drained 1 cup tomato sauce 1/2 cup
veg broth 1 tablespoon hot sauce 1/4 teaspoon liquid smoke (optional, a smidge
of smoked paprika would be great too)
Cooking this now and tripled the recipe (for 6
of us)... with 2.25 cups
veg broth and 3 cups each
of cilantro and parsley... the sauce still seems really really watery.
A stir - fry with tomatoes, eggplant, big chunks
of green bean (the mammoth Asian ones), whatever other
veg, maybe meat, with oyster sauce among other things (soy,
broth) over rice
The only things I can think
of that I didn't differently: used homemade
veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug
of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one
of my hens - other than that I made them just as other people did but mine were full
of flavor and could be eaten plain.
did as recipe said, except substituted
veg broth for water, doubled garlic - since cloves are small - used 8 small, used vegan butter, used 3 carrots, and added a splash
of balsamic vinegar at end.
Add 1 chopped onion, 1 diced green bell pepper, a diced red bell pepper, and 3 - 4 cloves
of mined garlic to your Instant Pot and lightly SAUTE the veggies in a small amount
of water,
veg broth, or even the juice from a can
of drained pinto beans until softened.
Lightly saute vegetables in a small amount
of water,
veg broth, or bean juice (aquafaba) until softened
Place lentils into pot along with 3 cups
of water (or
veg broth).
This might seem like a silly question, but you add the dry spaghetti with the 3 cup
veg broth and the jar
of salsa?
I used
veg broth instead
of water, added cumin, salt, pepper, onion salt, adobo, and garlic powder this was incredible ❤️ My hubby loved it too!
Can you soak the cashews in the 2cups
of vegetable
broth that you will purée them in, or do you recommend soaking them in water and then adding the
veg broth at the time
of puree?
Used what I had: shitakes instead
of porcini,
veg broth instead
of wine, and Kalamata instead
of black olives.
bowl
of springy noodles and lightly dressed farmers» market
veg bathed in a frosty, funky - salty - sweet
broth.
greatest hits
of lunch — wilted kale / sausage / other
veg combo, turkey / chicken thighs w roasted veggies (throw carrots, green beans, baby potatoes, beets, squash, w / e tossed in oil in the oven), homemade hot / sour soup w broccoli noodles (i made a big
broth out
of a leftover turkey carcass), salmon over salad
eat cruciferous
vegs (broc, caulifl, brussel sprouts), sulfur producing foods (garlic and onions), bone
broth for amino acids [cysteine, glycine and glutanate are all constituents
of glutathione], meat, organ meats, and exercise.
I think the dramatic increase in hormonal activity — especially with girls — can cause teens to become nutrient deficient unless their diets are stellar from birth and include plenty
of veg along with the
broths, clo and liver.
Steam a bunch
of these
veg, add just enough bone
broth to cover and blend into a healthy, nourishing soup
I wish whoever came up with this term had called it «stock with meant and
veg» because it must logically have the nutritional benefits
of stock which
broth does not.
I have a 10 yr old GSD and I did extensive research on raw food diets and home cooked diets to ensure I was giving her a complete and balanced meal (balance over time) and my method is making her a bone
broth (she doesn't get the cooked bones) with fresh herbs and
veg that take my fancy at time
of shop and I do add some brown rice as she's a large dog and I want to ensure she gets enough solid food which is cooked in a slow cooker.
Three merciless weeks
of broth, exercise and
veg have left him 2 stone and # 14,000 lighter — and he feels like a new man