Not exact matches
If the stew seems too thick, add the
remaining 1
cup (250 ml)
of vegetable stock.
Add approximately 1
cup of the water from the cauliflower back to the pot with the
vegetables, along with
remaining ingredients.
Whisk the
remaining cup of reserved lobster stock into the flour
vegetable mixture.
Remove half the florets to a blender and
remaining 2
cups of vegetable broth.
Sprinkle with some
of the
remaining 1/4 teaspoon salt and pepper, then top with about 3/4
cup of the
vegetable mixture.
Add the vinegar and the
remaining 1
cup of water to the salty water, and pour the brine over the
vegetables.
1 1⁄2 pounds eggplant Salt 1
cup short - grain brown rice 1 bunch scallions, with a lot
of the greens
remaining 4 to 6 tablespoons
vegetable oil 1 tablespoon minced ginger 1⁄3
cup any miso 2 teaspoons sesame oil Black pepper Soy sauce, for serving
Add
remaining 2
cups of vegetable broth to the pot.
As the
vegetables are cooking, add 1/2
cup of the blueberries to a saucepan along with the balsamic vinegar, honey, and
remaining 2 tablespoons
of lemon juice.
Stir in the
remaining 11/2
cups of cheese and the
vegetable mixture and mix well.
Add the next layer
of 4 noodles and top with the
remaining tofu - ricotta, the
remaining roasted
vegetables,
remaining kale, and 2/3
cup of sauce.
Then, add the
remaining 2
cups of vegetable stock to the pot and stir.
Heat the
remaining four
cups of vegetable stock in a separate saucepan over medium heat, and keep it at a simmer.
Prepare the rice as instructed according to the package, using 1 1/2
cups water and substituting the
remaining amount
of water what you would use with the 1 1/2
cups vegetable or chicken broth.
Scatter
remaining vegetables on bottom
of pan, and add 1
cup water.
Arrange 3 noodles over sauce; top with half the
vegetable mixture (about 2
cups) and one - third
of the
remaining white sauce (about 1
cup).