I used roughly 6 oz applesauce and just a splash
of veggie oil (ran out of applesauce — hey, ya got ta roll with it!).
Spooky and slimy sensory — with spaghetti?!? Dye some spaghetti bright orange and dark black, add a bit
of veggie oil so they are extra slimy and have fun squishing and squeezing!
Not exact matches
Yes the
veggie combo is absolutely scrummy The dressing is 5 tbsp
of olive
oil, and 2tbsp
of apple cider vinegar with 3tbsp
of tahini.
Dinner: Vegan chili or a Buddha bowl (quinoa, avocado, a kitchen sink's worth
of veggies, tempeh, hemp seeds, flax
oil + sea salt = yum), gluten - free pasta, salads, stir fried veggies with baked tofu, falafel,
veggie dumplings, pad thai, Asian noodle bowls,
veggie burgers — basically everything that's simple, delicious and plant - based.
You can try sautéing everything in
veggie broth or water and skipping the brushing
of the
oil on top
of the root vegetable crust.
Roughly 1/2 cup each
of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a
veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2 tsp dry or 2 inches fresh grated ginger 2 Tbs sesame
oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive
oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
Appetizers Sundried Tomato Hummus from Robyn
of Add a Pinch Melon & Prosicutto Balls from Paula
of bell» alimento Bruschetta from Sheila
of Eat2gather Jalapeno Poppers from Ali
of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie
of Mom's Cooking Club Watermelon Feta Bites with Basil Olive
Oil from Sandy
of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie
of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl
of TidyMom Drinks Toasted Coconut Milkshakes from Bev
of Bev Cooks Lemon Cream Soda from Angie
of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina
of Food for My Family Non Alcoholic Berry Spritzer from Lisa
of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa
of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly
of Namely Marly Italian Sodas from Laura
of Real Mom Kitchen Cafe Mocha Punch from Amy
of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda
of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine
of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne
of Kokocooks Grilled Romaine Caesar Salad from Liz
of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel
of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria
of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa
of With Style & Grace Entrees Chicken Cacciatore from Meagan
of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie
of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara
of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia
of Flavia's Flavors Grilled Italian Chicken with
Veggie & Bow Tie Pasta from Katie
of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley
of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy
of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer
of A Spicy Perspective Crostata di Mango from Lora
of Cake Duchess Italian Ice from Kristen
of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny
of Picky Palate Italian Cream Cake from Deborah
of Taste and Tell Panna cotta from Leslie
of The hungry housewife Fortune Cookies from Shari
of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara
of Unsophisticook
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut
oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup
veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
I always make savory
veggie - egg oats by sauteing the vegetables (carrots, cabbage, etc) in the pot with a bit
of oil, then boiling it all together with the oats for a bit before cracking in some eggs.
healthy splash
of olive
oil 1/2 large onion, diced 1 clove garlic, minced 1/4 cup spelt flour 2 cups
veggie stock 1 can
of full fat coconut milk 2 TBL green curry paste, i've been using this brand and it's spicy AF, i like this brand too.
Therefore, he sat down with a piece
of my vegan quiche accompanied by steamed leafy greens and
oil - free
veggie sauce with great satisfaction.
1 clove garlic 1 teaspoon olive
oil 2 teaspoons pine nuts 1/2 favorite sausage:
veggie, chicken, or pork, diced 1/4 cup frozen spinach 2 sundried tomatoes, cut into strips 1 egg 1 egg white 1/4 teaspoon salt 1/2 ounce grated Parmesan 2 slices
of bread
A super colorful and tasty
veggie noodles salad made with a mix
of zucchini and beet with a super flavorful garlic and olive
oil dressing.
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)
In a large skillet, heat a glug
of oil or
veggie broth over medium.
Ingredients - 2 tablespoons coconut
oil - 1 red bell pepper chopped - 4 cloves
of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups
veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping
When you make your own
veggie chips at home you can avoid a lot
of oil and salt compared to store bought varieties.
Summer
Veggie Salad with Wheat Berries 2 cobs
of corn, kernels shaved off (or 1 1/2 C corn) 1 medium zucchini, cubed 10 - 15 cherry tomatoes, halved 2 Tbsp fresh basil, chopped 2 oz feta, crumbled 1/2 C wheat berries, cooked 2 Tbsp red wine vinegar 2 Tbsp olive
oil 1 Tbsp stone ground mustard salt to taste
Make the
veggie burger: In a large skillet, heat 1 tablespoon
of the olive
oil over medium - high heat.
Your olive
oil biscuits with those little bits
of sage are delightful and I'm sure go so well with that
veggie and bean filling.
Simply seasoned with salt and pepper, olive
oil and butter, this healthy and filling
veggie salad is a lovely mix
of fresh, end -
of - Summer flavors.
Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered
veggie stock, psyllium husk (or chia seeds) and olive
oil in a food processor with 100 ml (3 1/2 fl oz / 1/3 cup)
of water and blend until the nuts are well chopped.
I dehydrate at 115 ° for 1 - 2 hours to «dry» it a bit and then toss in a pan with a small drizzle
of coconut
oil (or
veggie broth) until browned.
You sauté the veggies in a little
veggie broth (instead
of oil) and will then add in the rest
of the broth.
The pasta is toasted — dried — in
oil before being sizzled with white wine and doused in a bath
of flavor - boosted
veggie broth (thanks to leek trimmings, mushroom stems, herbs and big pinch
of homegrown saffron).
I don't use
oil, so I substituted
veggie broth for that and ran out
of bullion cubes, so used Mrs. Dash.
Things I changed: - cut the sugar by about half, using mostly dark brown sugar for the molasses kick - scratched the nutmeg and allspice but added about 1/3 extra
of all
of the other spices and also added nearly a tsp
of ground cardamon - replaced the
veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch - then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.
Favorite
Veggie Soup 1 tablespoon canola or safflower
oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half
of a fresh lemon 1 to 2 tablespoons soy sauce
Fresh vegetables with a touch
of oil, salt and pepper along with a
veggie burger.
I was also uncertain about the
veggie broth instead
of oil but it was fabulous and no FAT!
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive
oil + 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1 tsp dried oregano 1 tsp ground cumin juice
of one lime 1 tsp celtic sea salt Method In large mixing bowl place cooked quinoa & mashed sweet potato.
1/2 Medium Onion 2 - 3 Cloves Garlic 3 cups Chopped Mushrooms (I recommend baby portobello / brown button) 1 tsp Dried Rosemary (Mine was roughly chopped, use less if it is powdered) 1 (400 ml) can Coconut Milk 1
Veggie Broth Cube (That would make 2 cups
of broth, but don't make broth) 1 cup Water 1 cup Cooked Wild Rice (prepare beforehand) Salt and Pepper (to taste)
Oil
Mini Roasted
Veggie Skewers w / Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2 cups
of dip 1 sweet white onion, quartered, layers separated, larger ones cut again if needed, total
of 24 pieces 2 red peppers cut into 1 ″ square pieces, total
of 12 pieces 3 slender zucchini sliced into 1/2 inch thick rounds, total
of 24 slices 12 cherry tomatoes 3 cloves garlic crushed 1/4 cup olive
oil sea salt 12 skewers 6 ″ long
coconut
oil 5 - 6 cups water or
veggie stock or a combination
of both
1 cup (4 oz) flour 1 egg yolk 3 tsp baking powder 2 tbsp
oil 3/4 cup (6 fl oz) milk (or formula) 2 jars
of your choice
of veggie baby food (note from editor — you could substitute an equivalent amount
of homemade
veggie puree here)
Add yellow onions that have been sautéed in a bit
of low - sodium
veggie broth with garlic, olive
oil, and black pepper.
Try adding cauliflower or zucchini to your green smoothies, filling your plate with a huge pile
of leafy greens drizzled with olive
oil at lunch, or blending up a
veggie - filled (aka highly fibrous!)
Combine into a large pot with 2 cups
of veggie broth, a pinch
of sea salt and splash
of olive
oil.
Instead
of steaming the vitamin C - rich
veggie, sauté it in a skillet with ghee or avocado
oil for four to five minutes.
If you want to go without
oil, try braising: simmer in three - quarters
of a cup
of veggie broth for 20 minutes to soften up the leaves, drain and serve.
If I have leftover roasted garlic, I will use that.When clearing out leftovers, small amounts
of mixed roasted
veggie might be added, save the
oil and seasoning to drizzle over!
@angelamalik I do roasties in cold, pressed rape seed
oil at a high burn point, healthier &
veggie friendly - finish with a sprinkle
of garam masala.
Since I don't have the mop system, I used the same cloth on the floor and it got off all
of our spots including: applesauce, homemade play dough,
veggie smoothie, coconut
oil, egg, mashed banana, and spaghetti sauce (In my defense, I had purposefully let stuck on stuff stay for a couple
of days to see how the microfiber did... normally those things are not stuck on my floor!)
Chicken &
Veggie Stir Fry Chicken Red cabbage Mushrooms Beets Bell Peppers Grill the chicken with coconut
oil and seasoning / s
of your choice.
One drop each
of melaleuca, lemon, oregano, and a protective blend in a
veggie capsule, topped off with a carrier
oil like olive
oil, can be great for immune support.
2 tablespoons olive
oil 16 ounces
of baby portobello mushrooms (chopped — approximately 4 cups) 1 large carrot grated (approximately 1 cup) 1 large onion grated (approximated 1 cup) 2 cloves
of garlic, crushed 2 tablespoons
of tomato paste 1/2 cup
of red wine 1/2 cup
of chicken or
veggie stock 1/2 cup
of frozen peas 2 tablespoons
of Worcestershire sauce (Vegan version available) 1/2 teaspoon
of dried thyme (or fresh, but add a bit more) 1/2 teaspoon
of dried rosemary (or fresh, but add a bit more) 1/2 teaspoon
of salt 1/8 teaspoon
of pepper
Beat a few eggs together with a tablespoon or two
of soy sauce and sesame
oil and pour it into your
veggie / rice mix and sauté until eggs are cooked.
Green Pastures Fermented Cod Liver
Oil is a great source
of all 3 nutrients, as are the Fruit /
Veggie and Seafood areas at the grocery store.
Pig out intelligently with Smart Bacon ® — a product advertised as bringing «that hearty bacon taste into the
veggie world» — and you'll get the following ingredients: Water, soy protein isolate, wheat gluten, soybean
oil, textured soy protein concentrate, textured wheat gluten, less than 2 percent
of natural smoke flavor, natural flavor (from vegetable sources), grill flavor (from sunflower
oil), carrageenan, evaporated cane juice, paprika oleoresin (for flavor and color), potassium chloride, sesame
oil, fermented rice flour, tapioca dextrin, citric acid, salt.
I've lost 12 pounds this month on eggs cooked without
oil (or just a spray), lots and lots
of homemade soup, trader joe mini brie bites, lean protein and
veggie dinners, 93 % lean ground turkey, my mom's borscht recipe with beans instaed
of potatoes and a little low fat sour cream.