Put the beans, onions, chipotle powder and
the pepper in a large saucepan.
Place onions, olive oil, bay leaves, thyme, salt and
pepper in large saucepan or Dutch oven.
Combine the beans, tomatoes, basil, oregano, and red
pepper in a large saucepan.
Not exact matches
My favourite way to do it is to chop 3
large tomatoes, one red
pepper and half a jalapeño
pepper into really small pieces and simmer them down to a sauce
in a
saucepan with a little olive oil, 3 tablespoons of tomato puree, salt, dried herbs and a squeeze of lime.
Warm the oil or ghee
in a
large saucepan over medium heat, add red
pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent.
In a
large saucepan over high heat, combine the chicken, broth, celery, onion, salt and
pepper, and bay leaf.
Heat the oil
in a
large soup pot or heavy duty
saucepan over medium heat and add the onion, garlic, red
peppers, season with salt and
pepper and Italian seasoning.
In a
large saucepan, brown the ground beef, onions and bell
peppers.
Heat the oil, garlic and red
pepper flakes
in a
large saucepan over medium heat.
In a
large skillet or
saucepan, add olive oil, onions, and red
pepper.
Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell
pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black
pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into
large chunks handful of fresh cilantro leaves Heat the olive oil
in a
large saucepan over medium - high heat — using a
large saucepan is important for it will give you room to stir the fish pieces without breaking them.
While brussels sprouts are cooking,
in a
large saucepan, combine chicken broth and
pepper to a boil.
Combine the asparagus, potato, onions, shallots, garlic, rosemary, thyme,
pepper, and broth
in a stock pot or
large saucepan.
In a
large saucepan over medium - low heat, add the olive oil, smashed garlic and crushed red
pepper flakes.
1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2 medium russett potatoes, scrubbed and quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black
pepper Place all the ingredients
in a
large saucepan and bring to a boil.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2
large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black
pepper 2 tablespoons capers — soak them
in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until cris
in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine
In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until cris
In a medium
saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
Heat oil
in large saucepan over medium low heat; add onions,
peppers and celery, and cook 4 minutes or until softened, stirring occasionally.
Meanwhile, combine vinegar, 1 tablespoon sugar, crushed red
pepper, cayenne and 1/4 teaspoon salt
in a
large saucepan over high heat.
While the meatballs cook
in the oven, add the olive oil to a
large saucepan over a medium heat and sautee the minced onion and garlic with a pinch of salt and
pepper.
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
1
large onion, chopped 1 medium sweet red
pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno
pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne
pepper 2 tablespoons lime juice
In a large saucepan, sauté the onion and red pepper in the margarine until almost tende
In a
large saucepan, sauté the onion and red
pepper in the margarine until almost tende
in the margarine until almost tender.
In a
large saucepan over medium heat, combine the steamed veggies, mushrooms, margarine, flour, vegetable broth, sage, and salt and
pepper to taste.
Cut corn from cobs (reserve cobs) and put
in a
large saucepan with water, butter, 1/2 tsp salt and 1/4 tsp
pepper.
Combine spelt and 4 cups water
in a
large saucepan over medium - high; season with salt and
pepper.
Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced
in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oi
in half lenghtwise for easier washing, then sliced
in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oi
in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1
large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked
in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oi
in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black
pepper 100g (3 1/2 oz) salami slices — if they are too
large, cut them
in half In a large saucepan over medium heat, heat the olive oi
in half
In a large saucepan over medium heat, heat the olive oi
In a
large saucepan over medium heat, heat the olive oil.
Nutrition Facts Ingredients 4
large eggs 1 tbsp plain yogurt 1 tsp mustard garlic clove salt and
pepper Instructions 1 Place eggs
in a
saucepan large enough to hold them
in single layer.
Sauté onion, garlic, and red
pepper in olive oil
in a
large oven - proof
saucepan over medium - high heat (cast - iron skillet works best).
Heat the oil
in a
large saucepan and fry the
peppers for about 5 mins until starting to caramelise.
1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2 cups water 2 medium russett potatoes, scrubbed and quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon dried sage 1/4 teaspoon black
pepper Place all the ingredients
in a
large saucepan and bring to a boil.