Not exact matches
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
I particularly love
vegetables that have been gingerly tossed with a green - as - grass olive
oil, sprinkled with flake salt and roasted at a high heat in order to achieve a
crisp, bitter caramelization while still maintaining a light
crisp bite.
Ingredients: Whole grain rolled oats, whole grain wheat, invert sugar, glycerin, brown sugar, apple puree concentrate, apple powder with sodium sulfite for color retention, oligofructose,
vegetable shortening (canola
oil, palm
oil, palm kernal
oil), sugar, brown rice
crisp (whole grain brown rice flour, sugar, salt), water.
Extra virgin olive
oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium
vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat
crisps (recipe below) or tortillas for serving and dipping
I do fry the tortillas in a tiny amount of
vegetable oil to
crisp them up before assembling which helps prevent them from getting soggy while baking.
4 chiltepíns (or more, to taste), crushed 8 to 10 cloves garlic, chopped 1/2 onion, chopped (optional) 1 tablespoon
vegetable oil or butter 2 cups boiling water 1 thin flour tortilla, heated on a griddle until
crisp
Tip: To make vegan apple
crisp, use 1/4 cup vegan
vegetable oil spread in place of the butter.
Try: fresh herbs, toasted nuts or seeds, croutons, crushed Mary's crackers, parsnip (or other
vegetable)
crisps, herb
oil, sliced green onions, roasted
vegetables, roasted chickpeas, poached egg, sausage, bacon, cheddar cheese.
The
vegetables will stay
crisp in a container for several days, and you can just add the lemon / olive
oil / feta to each dish you eat.
This
crisp is dairy - free, but you can substitute a stick of butter for the
vegetable oil if you'd like.
• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut
oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the
vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until
vegetables are tender but
crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat
INGREDIENTS: Grass - Fed Whey Protein Concentrate, Non-GMO Soluble Tapioca, Non-GMO Prebiotic Corn Fiber, Dairy Protein
Crisps (Whey Protein Concentrate, Rice Flour), Protein Belnd (Whey Protein Isolate, Milk Protein Isolate), Organic Almond Butter, Sunflower
Oil, Organic
Vegetable Glycerin, Organic Coconut, Almonds, Sunflower Lecithin, Organic Vanilla Extract, Sea Salt, Natural Flavors, Stevia.
When it's hot, add 1 tablespoon
vegetable oil and the tofu, in a single layer if possible, and cook, stirring occasionally until the tofu is golden and
crisp on the bottom, 3 to 5 minutes.
For this
vegetable pasta recipe, I saute up onions and lots of garlic in olive
oil, plus whatever veggies are lounging in the
crisper that day and toss it all together with some cooked pasta, a few seasonings, and an extra splash of
oil for good measure.
Add in the tofu with the
vegetables, or if you prefer your tofu
crisp, brown it separately in a sauté pan with a little
oil while the
vegetables are cooking.
In a cooker, heat
oil crackle mustard seeds and fry chopped onions until pink.Now add
vegetables and fry until they are slightly
crisp.
We offer beautiful types of
vegetables that includes small production Italian heirloom
vegetables in extra-virgin olive
oil, cipollini onions in balsamic vinaigrette, clean
crisp spears of white asparagus in brine, pale and delicate hearts of palm, mixed marinated mushrooms.
Heat
oil in a wok or skillet, stir fry the
vegetables until
crisp tender, and dip into individual bowls or lettuce pieces.
Take the filets out of the bag and sear in pan with
vegetable oil over med - high heat, skin side down until
crisp (1 - 2 min)
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or
vegetable broth 1 cup (235 ml) low - sodium
vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame
oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and
crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)
Whole grain rolled oats, whole milk powder, brown sugar, whole grain wheat flakes, raisins (coated with
vegetable oil),
crisp rice (rice flour, sugar, salt, calcium carbonate, barley malt extract, distilled monoglycerides), modified milk ingredients, oat bran, maltodextrin, soybean
oil, sliced almonds, apple juice concentrate, honey, soya lecithin, natural flavours.
When the
oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the
vegetables until tender -
crisp, 12 to 15 minutes, stirring occasionally.
Or
vegetable graté, composed of fat slices of summer
vegetables like tomatoes, eggplants, and zucchini topped with a mix of garlicky breadcrumbs sprinkled with parsley and doused in olive
oil, then baked until the outside develops a nice
crisp.
Meanwhile, cook shallots in 1/2 cup
vegetable oil in a small saucepan over medium - high, stirring occasionally, until golden brown and
crisp, 8 — 10 minutes.
Heat 1 - inch of
vegetable oil in sauté pan and fry tortilla strips until
crisp.
Cups 2 teaspoons
vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4
crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use