Not exact matches
Soup 2 tablespoons olive oil 2 pounds carrots, peeled, thinly sliced 1 large
onion, finely chopped 4
regular or 6 small garlic cloves, peeled and smashed 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup
white miso paste, or more to taste
We handcraft this blend from pure maple sugar,
white sugar, black pepper, coriander, turmeric, ginger, nutmeg, fenugreek, anise seed, cumin, Saigon cinnamon,
regular mustard powder, mace, cardamom and minced green
onion.
I had to make a couple of subs, like
regular white button «shrooms and TWO yellow
onions because I didn't have any pearl
onions.
* (Or, if you can't find them, use
regular cipollini or pearl
onions, or any kind of sweet yellow or
white onion, and let them marinate for an hour in some good balsamic vinegar — just enough to cover them.)
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large
onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry
white wine 2 Tablespoons hot paprika) If not available, add
regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
1 cup of cashews — soaked in water for at least 3 hours or overnight 1 small
white onion or 1/2 a
regular one — finely sliced 1 clove of garlic — crushed 2 tablespoons of nutritional yeast The juice of 1/2 lemon 1/4 cup of unsweetened almond milk 1/2 teaspoon of yellow mustard Salt & pepper About 5 - 8 asparagus spears - chopped into pieces 1 cup of frozen peas
bottle of beer, divided 1 very large
white (or yellow)
onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute
regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red
onions, for garnish
Mix in blender (food processor works, too) 1/3 cup raspberry vinegar or 1 cup raspberries + 1/3 cup
white / wine / or
regular vinegar 1/2 cup sugar 1 teaspoon salt 1 teaspoon dry mustard 1 1/2 teaspoon grated
onion or dry
onion flakes
Burgers 1/2 cup panko (Japanese breadcrumbs), or
regular dried breadcrumbs 1/4 cup whole milk 1/2 pound ground sirloin beef 1/2 pound ground pork 1/4 teaspoon freshly ground black pepper 1/4 cup finely chopped
white onion 1/2 tablespoon soy sauce 1/2 teaspoon salt Sesame oil, for coating hands (about 2 tablespoons)
Chicken Paprika & Dumplings 3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large
onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry
white wine 2 Tablespoons hot paprika) If not available, add
regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
1/2 cup plus 1 teaspoon organic high - oleic safflower oil 1/2 cup
white whole wheat flour 3 medium
onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use
regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon
white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
4 large ears corn on the cob, shucked and silk removed 2 tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red
onion, minced 1 1/4 cups diced celery 1 tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2 tablespoons flour (all purpose or
white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond milk 1 tablespoon vegan Worcestershire sauce (or
regular if you're not vegan) 3 tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute
regular paprika) 4 - 5 dashes of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
Italian sausage (or half
regular, half turkey sausage) 1 large
onion, chopped 3 - 4 cloves garlic, minced 1/2 cup
white wine to deglaze the pan 1/2 tsp.