But don't go expecting fireworks, he said, «her tools can be as unprepossessing as a tea - ringed saucer, a discolored hatbox, an unfixed sink or a case
of vegetable peelers.»
TOMRA Sorting is one of the largest producers
of vegetable peeling equipment for the processing industry.
The tip
of a vegetable peeler works well for this chore.
Next, with the help
of a vegetable peeler, remove the tough outer skin as well as the thin whitish layer beneath it, in order to completely expose the bright orange flesh of the gourd.
Other things are a little more complicated: we compost, I save
all of our vegetable peelings in a bag in the freezer and make them into stock at the end of the week, and we've just had solar panels fitted to the roof of our house.
Not exact matches
Programmable for apples, kiwis, oranges, potatoes and more — nine different fruits and
vegetables in all (and suitable for similarly sized items)-- the unit allows different thicknesses
of peeling.
1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds
of meat) 1/3 cup peanut or
vegetable oil 2 cups sweet potatoes,
peeled and cut into 1?
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
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons
vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes,
peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Using a
vegetable peeler or a mandolin make thin slices
of zucchini.
Peel the broccoli stalks with the
vegetable peeler (just remove the tough outer layer
of the broccoli stems).
Food sources
of prebiotics are found in many fruits and
vegetables including the
peel of apples, bananas, onions, garlic, artichoke, leeks, asparagus, chicory root and soybeans.
If you wanted to make this grain - free, you could easily swap the noodles for wide, flat thin slices
of zucchini or butternut squash sliced lengthwise with a
vegetable peeler.
There will be another layer
of skin that can be
peeled off with a
vegetable peeler.
Hold the chocolate piece steadily, then draw a
vegetable peeler slowly over the flat bottom
of the chocolate piece, allowing a thin layer
of chocolate to curl as it is
peeled off the bottom to make long, delicate curls.
Take that farm fresh zucchini and make noodles, aka zoodles, with a spiralizer or
vegetable peeler and combine with pasta
of similar shape.
2 cups chicken or
vegetable stock 3 - 4 cups water 1 bay leaf 2 sage leaves 1 sprig fresh thyme, leaves removed, stems discarded a dozen medium cloves
of garlic, smashed
peeled, and chopped 1 teaspoon fine grain sea salt
1 1/2 pounds carrots,
peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium
vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro
I make applesauce from
peels and cores, and,
of course, there's stock from
vegetable peelings or chicken bones.
The girls at my hair salon whom I served it to told me that they'd never know it was allergen - free if I hadn't said anything - and a few
of the ladies who had children at home loved that the only real indication
of the
vegetable at all were the green flecks, which can be eradicated by simply
peeling the zucchini!
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger,
peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the
vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
Peel all three parsnips, and use the
vegetable peeler to cut two
of them into long strips.
1 pound
of carrots, chopped 1 pound
of sweet potatoes,
peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger,
peeled and chopped 4 cups stock,
vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
Just use a sharp knife to cut it into quarters, use a large spoon to scrape the seeds out
of each piece, then use a
vegetable peeler to remove the
peel.
Use a
vegetable peeler to shave pieces
of chocolate from the block
of chocolate to the top layer.
After a night in the refrigerator, I had a lot
of fun decorating these with chocolate curls (I used a
vegetable peeler) and some wacky decor called «bronze crunch» that I picked up at Waitrose on my last trip to London.
Using a
vegetable peeler, run it down the edge
of a chocolate bar.
I always feel I will be losing a lot
of the
vegetable if I don't follow all the hills and valleys when I
peel.
If you don't have a spiralizer to make this healthy zucchini noodle casserole (aka zoodles), use a
vegetable peeler to make long thin strips
of the squash and zucchini, stopping when you reach the seedy center.
If you want extra chocolate, use a
vegetable peeler to shave dark chocolate over the top
of your serving.
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
Using a
vegetable peeler, shave very thin slices
of Parmesan over the leeks.
can canned tomatoes / 4 T
vegetable oil / 1 onion, chopped, 8 cloves
of garlic,
peeled and left whole / 1, 3 - inch piece
of lemon grass, left whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
Ingredients: - Pomegranates (roughly six, depending on their size)-
peel of 1 lemon (I prefer meyers)- cinnamon stick - 3 cups vodka - 1 1/2 cups white sugar - 3/4 cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife -
vegetable peeler (or knife)- measuring cups (liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers for the final product
Prepare the asparagus by individually placing them against a cutting board and using a
vegetable peeler to create long shavings
of asparagus.
250 g
peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic,
peeled and cut into halves 2 - 3 cm fresh ginger root,
peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground white pepper, to taste 1 teaspoon
vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
vegetable oil 1 onions (
peeled and chopped) 2 red and yellow or green peppers (cored and chopped) 1 clove garlic (
peeled and chopped) 3 large tomatoes
peeled, seeded and chopped or 3/4 tin
of ready
peeled and chopped tomatoes Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to add to your taste) 1 sprig
of thyme salt and pepper Method: Heat the oil in a fying pan and add the onions, cooking them on a low to medium heat until softened.
Lime Vinaigrette 1/4 cup
vegetable oil
of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas,
peeled, seeded and grated 1 carrot,
peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed
Armed with my trusty
vegetable peeler, I set off to make my own carrot noodles (Wegmans sells these too but I like the wide, flat ribbons you get using a
peeler, kind
of like carrot pappardelle) and it was pretty easy.
Using a
vegetable peeler, remove only colored part
of peel from grapefruit; chop and set aside.
1 large butternut squash 2 - 3 medium apples,
peeled and cored 2 l
of vegetable stock (purchased or make your own) bunch
of leeks 2 - 4 tbsp olive oil for cooking salt and pepper to taste
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.
What's in it: 1/2 butternut squash,
peeled and cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or
vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs
of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to
peel) 6 cloves garlic, smashed 1 large white onion, roughly chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4 cups
vegetable broth (or equivalent bullion) 6 cups water Juice
of one lime
Then I added four cups
of vegetable broth, four cups
of peeled and cubed butternut squash, and one tablespoon
of fish sauce for some extra umami.
half a tsp butter — I use unsalted 1 medium onion, finely chopped 1 garlic clove, crushed about an inch
of root Ginger 600g Butternut Squash,
peeled, deseeded and chopped into small cubes 1 litre
of homemade
vegetable stock black pepper, optional
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.
Wow... I kind
of feel silly posting this... I always use a regular
vegetable peeler for my butternut squash.
Remove the zest from the lemons using a
vegetable peeler, taking care to use only the yellow part
of the
peel, not the white pith.
Ingredients: 1/2 lb reconstituted, poached salt cod broken into small pieces / 2 medium potatoes,
peeled and cut into large chunks / 1 onion, finely chopped / 2 garlic cloves, finely minced / 1 handful each
of cilantro and chives, finely chopped / 2 large eggs / salt & pepper, to taste /
vegetable oil for frying.