Sentences with phrase «of veggie stock»

I had to add 2 more cups of veggie stock!

I like to mention that you have to use quite some liquid in the form of veggie stock.

I also added 1/2 of the liquid of veggie stock and 1/2 water.

In a large pot over medium - high heat, cook the diced onion and garlic in a splash of the veggie stock until tender.

, you can dump all those magical bits and pieces into a giant pot and make your next month's worth of veggie stock.

Add about 4 cups of veggie stock to the pot and stir well, to incorporate the curry paste.

I did have to use a little bit more salt because of the lack of veggie stock, and the servings also had some Chinese chili - garlic paste plopped on top, but wow (as I've said before) it was good.

It was also quite flavourless so I had to add about 6 teaspoons of veggie stock and some tamari.

I did 3 C of veggie stock, 3 C of water, and 3 C of Coronado Brewing Co Blue Bridge Coffee Stout and I had to add water towards the end.

If you make your own corn stock w 6 cobs in 4C of veggie stock plus 1C of water, it only takes 1C liquid to get a creamy texture pureed like crazy to suspend the corn cellulose....

Just recieved my first case of veggie stock from the Co-op.

1 heaped tablespoon of green Thai curry paste About 1 litre of veggie stock 1/2 can of full fat coconut milk About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2 lime

I added a bit of veggie stock to make it a tad more brothy and to stretch the soup out for a few more days.

I have been slacking, so the remainder of the can of pumpkin I used for my pancakes was still sitting in my fridge, and I had ambitiously defrosted a thing of veggie stock,... Continue reading →

Sometimes I add lime juice, or leave out lemon grass if we don't have it, or use coconut milk instead of veggie stock to thin the sauce, and it -LSB-...]

(For gluten free, omit this step and combine 1 cup of veggie stock and whisk in the corn starch.

Instead of the veggie stock, i boiled about 3/4 of a beef bouillon, black pepper and cornstarch and used that as my stock.

I'll use 2 cans of black beans (not drained), 1 cup of veggie stock, and 1 can of diced tomatoes with chiles (Rotel).

Add the mushrooms, and cook for about 3 minutes, then add 2 cups of veggie stock and wine, and let reduce.

I'll use 2 cans of black beans (not drained), 1 cup of veggie stock, and 1 can of diced tomatoes with chiles (Rotel).