Blend the cauliflower, red pepper, 2 garlic cloves (skin removed) and
onion with vegetable broth.
Not exact matches
1 small
onion, chopped 1 garlic clove, minced 1 tablespoon
vegetable oil 1 to 1 1/2 cups chopped green New Mexico chile, roasted and peeled 1 small tomato, peeled and chopped 2 to 3 cups chicken
broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch mixed
with 3 tablespoons water
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow
onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or
vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes,
with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1
Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes
with Chilis 1 1/2 cups
Vegetable Broth Instructions Add the garlic,
onion, mustard, hot sauce, and spices to the slow co
onion, mustard, hot sauce, and spices to the slow cooker.
Filling: 4 cups diced cooked turkey 3 cups turkey gravy (thin
with broth or water if needed) 1 cup additional diced cooked
vegetables (such as carrots,
onions, fennel, green beans, peas or celery)
vegetable oil 1 large white
onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef
broth 1 can diced tomatoes
with juice 1/2 tsp.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large
onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium
vegetable broth 2 (10 - ounce) cans diced tomatoes
with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green
onions, shredded cheddar cheese, sour cream
Filed Under: Dairy - Free, Egg - Free, Gluten Free, Grain - Free, Nut - Free, Refined Sugar - Free, Sides, Soy - Free, Sugar - Free, Vegan, Vegetarian Tagged
With: 10 ingredients or less, bean, cannellini bean, cream cheese, garlic, Italian Seasoning, Kite Hill,
onion, tomato, tomato paste,
vegetable broth
This rich and flavorful chicken bone
broth can be sipped as is, made into a traditional chicken noodle or chicken and rice soup, a heartier chicken soup loaded
with vegetables or a Mexican version filled
with small chunks of sweet corn cobs, cilantro,
onion, peppers, tomatoes and topped
with chunks of avocado.
* 1 tablespoons olive oil * 1 large
onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes,
with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups
vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
Filed Under: Anjana's Recipes, Chinese, Egg, Soups & Salads Tagged
With: black pepper,
broth, chicken
broth, egg drop soup, ginger, homemade, homemade
broth, scallions, spring
onions,
vegetable broth
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow
onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or
vegetable broth (beef
broth is traditional but
vegetable to make it vegetarian; it works
with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl
onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
→ Make gravy
with sauteed
onions or shallots and mushrooms; add a good
vegetable broth, thicken
with cornstarch and flavor
with soy sauce or, better yet,
with nutritional yeast, a cheesy - tasting ingredient found at health - food stores that provides Vitamin B12, a key nutrient that doesn't occur naturally in plant - based foods.
1 tablespoon olive oil 1 medium
onion, diced 2 large coves garlic, minced 1/2 cup water or
vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks
with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
Filed Under: Soup Tagged
With: Asian, Clean, Comfort Food, Crock Pot, Gluten - Free, Healthy Recipes, Slow Cooker,
Vegetable, VideoIngredients: arrowroot starch, bamboo, chicken
broth, chili pepper, coocnut sugar, egg, garlic, ginger, green
onions, mushrooms, pork, rice vinegar, sesame seed oil, soy sauce, tofu
It's always been there on every plate of raw
vegetables with dip, in every batch of homemade
broth and stock, sauteed
with onions and carrots as the basis for sauces and soups the world over.
This Roasted Sweet Potato Soup is made simply
with sweet potatoes (obviously),
onion, garlic, a can of full fat coconut milk,
vegetable or chicken
broth, salt and pepper.
I also often times cook the quinoa
with a mix of both water and either
vegetable broth or chicken
broth, and then season the mix
with a pinch of each
onion powder and garlic powder to give the quinoa some added flavor.
To serve, divide cooked SOBA NOODLES evenly into two or three soup bowls; pour
broth and
vegetables over noodles; top
with CILANTRO, LIME, JALAPENO PEPPER, PEANUTS, and GREEN
ONION (stalk)
Well, I tell yeah, this easy to make French
onion soup requires no ramekins (which I know a lot of people don't own), it's made
with a rich
vegetable broth instead of beef
broth, and it uses a combinaton of cheeses that work amazingly together, which create a flavor that is out - of - this - world!
It's made
with onions, garlic,
vegetable broth, a few seasonings, and of course, kale and chickpeas.
In addition to zucchini, it's also made
with green beans, chopped
onion, and sliced carrots, all cooked until tender in a tomato —
vegetable broth (or you can also substitute chicken
broth if you like).
For a basic
vegetable broth, start
with onion, garlic and carrot.
He blanches them in boiling water to shake their raw edge, then blends them
with sautéed sweet
onion, garlic,
vegetable broth and fresh mint.
First we start by cooking the lentils
with vegetable broth and then lightly sauté
onion, mushrooms, garlic, carrots, and green bell pepper.
Place a serving of grilled salmon or steak atop a pile of caramelized
onions, or serve
with Italian sausage (a local version) and oven roasted tomatoes; simmer
with chicken, beef or
vegetable broth, a handful of chopped herbs and a splash of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe
with a little bacon) to brighten the season's coarser salad greens; try lentils
with caramelized
onions and plain yogurt, a universal and delicious combination.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped
onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups
vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine
with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet
with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste
with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
It's quite similar, a very thick tomato
broth with some
vegetables, usually
onions and poblano peppers, once boiling the eggs are dropped and cooked through.
Marinated tofu 1 pound extra firm tofu, cubed 1 tablespoon cilantro, chopped 3 1/2 tablespoons low - sodium soy sauce 3 tablespoons rice - wine vinegar 1 teaspoon sesame oil 1/2 teaspoon black pepper 1/2 tablespoon maple or agave syrup 1 tablespoon molasses 1 tablespoon green
onion, chopped
Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or gl
Vegetable mix 4 cups cooked spaghetti or rice noodles 1 cup broccoli florets, chopped 1/2 cup carrots, grated 1/2 cup canned water chestnuts, chopped 1/2 cup
onion, chopped 1/2 cup mushrooms, sliced 1 cup cabbage, chopped 4 cups low - sodium
vegetable broth 1 cup chili - garlic sauce 1/2 cup green onion, chopped Combine the marinade ingredients with the tofu in a zip - top plastic bag or gl
vegetable broth 1 cup chili - garlic sauce 1/2 cup green
onion, chopped Combine the marinade ingredients
with the tofu in a zip - top plastic bag or glass dish.
Saute the
onion and garlic for the wild rice in a splash of water or
vegetable broth before continuing
with the recipe as written.
My wife is vegetarian so I will try this
with Morningstar Farms crumbles instead of the beef — sauteed in chopped
onions and garlic and a diced jalapeno peppper — and substitute 1 T Chili powder, 1 t cumin, and 1 t paprika, dash of salt and fresh ground pepper
with a cup of
vegetable broth for the taco seasoning.
This Dairy Free Creamy
Onion Soup is made
with sweet
onions, fresh ginger,
vegetable broth, some olive oil and thyme, and a splash of marsala wine.
2 tbsp olive oil 1 medium yellow
onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups
vegetable broth (note: I used a combination of water
with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Fasting
with vegetable or bone
broth and loads of garlic and
onions is a great anti-parasitic strategy.
Ingredients 3 Tbsp olive oil 1 small
onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp tomato paste 1 (15 oz) can reduced sodium diced tomatoes,
with juices 2 (15 oz) cans
vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
Filed Under: Recipes, Sauces, Thanksgiving Tagged
With:
broth, dried mushroom, garlic, gravy, miso, mushroom, nutritional yeast,
onion, roux, sage, thanksgiving, thyme, vegan gravy, vegan sauce,
vegetable stock, white wine
Chicken Breasts
with Curried Apple Stuffing 2 teaspoons
vegetable oil, divided 1/4 cup finely chopped
onion 2 Tablespoons finely chopped celery 1 3/4 cups peeled, chopped Granny Smith apple (about 3/4 pound) 1 3/4 teaspoons curry powder, divided 1/4 cup golden raisins 1/2 teaspoons minced garlic 1 (10 1/2 ounce) can low - salt chicken
broth, divided 4 (4 - ounce) skinned, boned chicken breast halves 3/4 cup apple juice 1 clove garlic, minced 1 teaspoon cornstarch 1 teaspoon water 1.
6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white
onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium
vegetable or chicken
broth 2 small carrots, peeled and thinly sliced lengthwise
with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving
Add the Sliced
Onion to a large pot
with a splash of water, oil, or
vegetable broth, and cook over medium - low heat until translucent.
Filed Under: Dairy - Free, Egg - Free, Gluten Free, Grain - Free, Soup, Soy - Free, Sugar - Free, Vegan, Vegetarian Tagged
With: 30 minutes or less, baguette, bread, broccoli, cashew, celery, garlic, lemon, nutritional yeast, olive oil,
onion, raw cashew,
vegetable broth
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium
onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups
broth or stock (I used 1 cup
vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry
with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Consider sauteeing
onions in vegetable broth for the healthiest dish, but caramelizing in oil is very popular (particularly for French Onion Soup, or our Grass - Fed Beef Sandwiches with Caramelized Onions, Horseradish Cream & Aru
onions in
vegetable broth for the healthiest dish, but caramelizing in oil is very popular (particularly for French
Onion Soup, or our Grass - Fed Beef Sandwiches
with Caramelized
Onions, Horseradish Cream & Aru
Onions, Horseradish Cream & Arugula!)
This cauliflower rice comes together
with a few simple ingredients: cauliflower (duh),
onion, garlic, cumin, salt, tomato paste, and
vegetable or chicken
broth.
Mash the potatoes
with the rice milk only, and use a non-stick pan to sauté the
onion, adding a splash of
vegetable broth if needed to prevent sticking.
Here, store - bought
vegetable broth is spiked
with onion, garlic, and spices for a full - bodied vegetarian alternative.
1 tablespoon extra virgin olive oil 1 large yellow
onion, chopped 1 yellow bell pepper, diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium
vegetable broth 2 (14.5 ounce) cans diced tomatoes
with chiles, including juices 1 tablespoon chipotle chile in adobo sauce, minced 2 teaspoons chili powder 1/2 teaspoon dried oregano salt and / or pepper, to taste
Once softened, place cauliflower in high speed blender or food processor (Vitamix is great here)
with garlic,
onion and enough
vegetable broth to get it to easily puree.
Some of the recipes that are high on my to - make list: Ginger - Shiitake Miso
Broth with Chickpea Tofu, Hearty Morning Glory Loaf, Almond Butter Brownies, Chickpea Polenta
with Sautéed Spring
Vegetables, Sweet Flatbread
with Grilled Berries, Quinoa Falafel
with Romanesco Sauce, Baked Buttermilk
Onion Rings, and Baby Kale Caesar Salad.
1/2 cup olive oil 6 chicken thighs 1 - 3 tablespoons Luzianne Cajun spice, or more to taste 2 cups chopped celery 2 cups chopped
onion 1 whole head of garlic, peeled and chopped 2 cups chicken or
vegetable broth 1 lemon, cut in half 1 (12 - ounce) bottle Saranac Pale Ale or ale of your choice 1 bag shrimp boil (optional) 2 cups chopped chorizo sausage 2 cups chopped ham 2 (28 - ounce) cans whole Sclafani tomatoes,
with juice 2 pounds shrimp, any size, peeled and deveined 2 (8 - ounce) boxes Goya Yellow Rice, prepared according to package directions
Once the butternut squash is cubed and roasted, toss it into a large pot
with the rest of the plant - based ingredients: celery, seasonal apples,
onion, potato, carrots,
vegetable broth, spices and sage leaves.