Sentences with phrase «of veg stock»

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.

Not exact matches

It's true that when I first started this new way of eating I did spend more than usual but now I do a big stock up about once a month then just buy fresh stuff like veg every now and then.

I've not tried this with veg stock, however it's the coconut milk which works so well with the tomatoes to create the best mix of flavours and consistency!

I used more veg stock and lemon juice in place of wine and dijon mustard as advised in place of miso and topped with sun dried tom's as someone said.

I also deglazed the pan with 1/4 c of cognac before adding the stock (I used homemade Vietnamese - style chicken, not veg)

Add some stock from what ever veg you are cooking and a splash of white wine.

Add your bowl of chopped veg and bring the stock back to a boil.

I'm trying to cut down on sodium so used coconut aminos in place of the soy sauce and cut the olive oil in half, adding extra veg stock instead.

(I also used veg stock, and flax seed meal instead of bread crumbs.)

Not only was the recipe great, but the leftovers went into a pot of barley and additional veg and wine with extra beef stock for a great soup the next day.

of ras el hanout for interest, but it wouldn't have really needed it especially when starting with a good veg stock.

I had no idea you could get such an intense dish from a couple pounds of mushrooms, some veg, wine, and stock.

-- 1 can mixed beans (I used Scarpone's which was composed of a melange of red kidney beans, white beans, black eyed peas and chickpeas but any variety or varieties you like will work)-- 1/4 cup uncooked wild rice, cooked in veg stock until tender — 2 large stuffer mushrooms — 1/2 to 1 cup panko bread crumbs (I know this is quite the range but it really depends on the moisture content of your burgers — they won't hold together if they are too soupy)-- salt and pepper, to taste (I indulged in a healthy amount of truffle salt)

1 lb sausage, you can use the crumbly sort, sweet or spicy, or the links kind 1 medium onion, diced 3 cloves of garlic, finely minced 5 ears of corn, kernels shaved, and cobs reserved 2 large potatoes, diced 2 cans of coconut milk 2 cups of stock (i usually make a quick stock of veg scrapes + the cobs) handful of copped kale, or greens salt and pepper to taste

Often the veg are brocolli and fried red onion or roast onion and fennel classic tortilla / spanish omlette noodle soup — use instant stock cubes but simmer it with star anise, soy, slice of ginger, dried chilli, black cardamon, dried shitake etc for an hour or so before removing the spices and adding the noodles / veg.

Stir in the garlic then add the veg stock, cream cheese, salt and some grinds of black pepper.

I used the chicken - veg stock I had on hand (I think this batch was chicken with some close to the end of life grape tomatoes, spinach, garlic, onion, carrots, celery, parsley.)

As the courgette season was in full swing, we had a veritable stock pile of these amazingly prolific veg — green and yellow both.

I like a few finely chopped carrots and I use Chicken stock instead of Veg.

There's also a lot of fresh ginger and garlic in here for extra flavor, carrots for texture and sweetness, and my homemade vegetable stock for lots of depth (I use porcini powder in my veg stock that adds an umami quality).

I used veg stock instead of water.

The drawback of making your own stock, of course, is that it takes a significant amount of time — 15 to 30 minutes for chicken and veg prep, plus an additional two hours or so of hands - off simmering time.

could i also use some veg stock for some of the beer?

Pour over the stock, stir in the garlic, the beans with their liquid, and three - quarters of the tarragon, then cover and simmer for 15 mins or until the veg is just tender.

Im still in the beginning stages of this journey... (like literally wrapping my head around eating fermented veg... drinking stock everyday)... did I mention I have been eating a vegan diet for the last 8 months.

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.

Stocking a wide variety of products such as - Local fruit and veg when seasonable - Honey sourced from the Daintree and Mount Malloy - A variety of herbs and spices both fresh and dried - Many different health products including Ca...