Not exact matches
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)
1 c celery, diced 1 c carrots, diced 1 large
yellow onion, diced
small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a
vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
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)
A
small pinch of turmeric powder will add a nice orange -
yellow color to spice
vegetables or mix it into dressings.
1 tablespoon olive oil 1
small yellow onion,
small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups
vegetable stock 1 heaped cup
small - diced
vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
1 large
yellow onion, chopped a splash of olive oil a couple pinches of salt 2/3 cup uncooked bulgur 1 14 - ounce can of chickpeas, drained and rinsed 4 1/2 cups
vegetable stock 1/2 cup orange juice 1 1/2 cup cauliflower, trimmed into
small trees 2 cup kale or chard, destemmed and cut into thin ribbons
7 to 8 pound roasting chicken whole Fresh thyme (
small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and
vegetables) 2 bell peppers (orange and
yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced into bite - sized pieces 1 can coconut milk 1 cup
vegetable stock 1
small yellow onion, thinly sliced 2 tbsp fresh ginger, minced 2 tbsp green curry powder salt and pepper, to taste 1 cup basmati rice
Ingredients 1 cup brown lentils 1 large
yellow onion, diced
small 2 carrots, peeled and diced 4 cloves garlic, miced 2 tablespoons fresh ginger, grated 1/4 cup peanut oil (
vegetable oil will do) 10 plum tomatoes, chopped 1/2 cup tomato paste 1 cup
vegetable stock or 1 cup water + 2 veg boullion cubes 1 cup frozen green peas
For fajita bowl 1 tablespoon
vegetable oil 1 poblano pepper, deseeded and sliced lengthwise 1
small red onion, sliced 1 red bell pepper, deseeded and sliced lengthwise 1 green bell pepper, deseeded and sliced lengthwise 1
yellow bell pepper, deseeded and sliced lengthwise 1 teaspoon cumin 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 can black beans, rinsed and drained 1 handful cilantro, chopped Crumbled tortilla chips for serving Lime wedges for serving
12 to 16 ounces penne pasta 1 1/2 cups
small broccoli florets 1
small carrot, thinly sliced 1
small zucchini or
yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot
vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large
yellow onion, diced
small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup
vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can
small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
Vegetable filling — 2 tbsp olive oil 1/2 zucchini, sliced 1/2
yellow squash, sliced 1/2
small onion, chopped 2 cloves garlic, sliced 4 baby bella mushrooms, sliced 1 (14 oz) can whole peeled tomatoes in juice 1/2 tsp dry basil 1/2 tsp dry oregano pinch of rosemary pinch of red pepper flakes 1/2 tsp kosher salt fresh ground pepper to taste
1 cup of
small white beans (soaked for 24 hours) 4 cups of water Drizzle of olive oil 1
yellow onion, minced 4 cloves of garlic, peeled and finely chopped 1 — 28 oz can of fire roasted diced tomatoes 4 cup container of
vegetable broth — low sodium, organic 5 large leaves of fresh Tuscan aka Dinosaur kale (washed, stem removed and chopped) 1 handful of fresh parsley or 2 tablespoons of dried 1 tablespoon of fresh oregano or 1 tsp of dried 1 teaspoon smoked paprika Salt and pepper
2 tbsp
vegetable oil 1/3 cup thinly sliced
yellow or red onion 1/2 cup bell pepper cut into strips, * (red,
yellow, green or all 3) 1 clove of garlic, crushed or finely diced 1/2 tsp kosher salt 1 can (14.5 ounces) black beans, drained 1/2 can petite diced tomatoes, drained (or 1
small tomato, diced) 1/2 tsp paprika 1/4 tsp cayenne pepper dash of smoked paprika 3/4 cup chicken broth ** 1 tbsp dry parsley or cilantro for topping black pepper to taste 2 cups cooked jasmine or basmati rice
1/4 cup finely chopped celery 1
small yellow onion, finely chopped 4 cloves garlic 1/4 cup
vegetable broth or water 1 medium roma tomato, chopped 1 can white beans (or two cups cooked), drained and thoroughly rinsed 1/2 lb.
2 cups broccoli florets 1 ripe avocado, chopped into
small pieces 1/2 cup chopped
yellow onion 2 cups arugula 1 tablespoon olive oil 1 teaspoon lemon juice + zest 2 cups low - sodium
vegetable stock OR water + 1 teaspoon salt
1 3/4 cups corn meal 1/4 cup ground
yellow flax seeds in 1/2 cup water 1/4 teaspoon salt (optional) 1 1/2 cups water 2 carrots, diced in
small pieces 2 scallions, chopped
vegetable oil or shortening for greasing pan
1 3/4 cups corn meal 1/4 cup ground
yellow flax seeds in 1/2 cup water 1/4 teaspoon salt (optional) 1 1/2 cups water 2 carrots, diced in
small pieces 2 scallions, chopped
vegetable oil or...
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
1 tablespoon olive oil 1 cup diced
yellow onion (1
small or 1/2 large) 1/2 cup dry white wine like Chardonnay or Riesling (or substitute more stock plus 1 tablespoon white wine vinegar) 5 cups chicken or
vegetable stock 1/4 cup creme fraiche or coconut milk 1 tablespoon fresh - squeezed lemon juice Salt and pepper to taste
For the
vegetable stir - fry 1 teaspoon coconut oil 1
small onion, long thin slices 1/2 clove garlic 1/4 teaspoon himalayan salt 150g red and
yellow peppers, chopped 80g broccoli, chopped 2 tablespoons soy sauce
SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk -
Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4 cup chopped red onion in place of shallot -
Yellow or orange bell peppers in place of red - Any
small, hot pepper in place of serrano - Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley
Ingredients Olive or
vegetable oil (I usually use grapeseed) 1/4 cup fresh lemon juice1 clove garlic, peeled1 / 2
small shallot, peeled and roughly chopped1 green onion, roughly chopped1 cup fresh basil leaves1 / 2 lb beans, green or
yellow wax or a combination, trimmed2 nectarines, cut into 2 - inch thick slices Directions.
* 3 tablespoons coarse sea salt * 1 tablespoon dried rubbed sage * 1 whole organic, pastured turkey (approximately 14 pounds), neck and giblets removed * 1/4 cup organic butter * 1/4 cup chopped fresh sage * 1
small apple, halved * 1 onion, quartered * 4 fresh thyme sprigs * 2 medium
yellow onions, chopped * 4 - 5 large carrots, chopped * 3 ribs celery, chopped * 5 cups
vegetable or chicken stock, preferably homemade * 3/4 cup apple cider * sea salt and fresh pepper - to taste
4 tablespoons butter (divided use) 4 tablespoons
vegetable oil (divided use) 2 pounds boneless pork, thinly sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions, sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian paprika or New Mexico chile powder (medium - hot or hot, to taste) 1 green bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 red bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1
yellow bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 2 to 3 hot green peppers (jalapeños or serranos), cut crosswise into
small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf
2 tbsp olive oil 1
yellow onion, chopped 4 cloves garlic, minced 8
small beets, peeled & quartered (we used Chioggia beets) 4 medium sized carrots, sliced in large pieces 2 sprigs thyme sea salt & pepper to taste 2 tbsp tomato paste 1 cup red wine 2 cups
vegetable stock 3 bay leaves 2 tsp arrowroot powder, solved in 2 tbsp water (optional)
Moroccan
Vegetable and Lentil Stew (serves 2 - 4) 1 tablespoon olive oil 1
yellow onion, finely chopped 1 clove garlic, minced
small piece of fresh ginger, grated.
Dad's Wild Rice, Cranberry and Pine Nut Stuffing 10 cups cubed and dried vegan bread (can be gluten free) 5 cups
vegetable broth 2 white or
yellow onions chopped fine 6 celery stalks cut into
small...
3 tablespoons olive oil 2 large carrots,
small dice 1 medium
yellow onion,
small dice 2 stalks celery,
small dice 3 cloves of garlic, minced 1 tablespoon balsamic vinegar 2 tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups
vegetable stock sea salt & ground black pepper, to taste 2 tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive oil over medium heat.
4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large
yellow onion, quartered 1 large shallot (or 2
small ones), quartered 1 medium - sized daikon, peeled and cut into
small chunks 1 ounce dried shiitake mushrooms 1
small rock sugar piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons
vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies, limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..
3 tablespoons olive oil 1
small yellow onion, roughly chopped 2 celery stalks, roughly chopped 1 carrot, roughly chopped 3 sprigs fresh rosemary, minced 6 cups
vegetable stock 1 - 15 ounce can chickpeas, drained and rinsed 8 ounces cavatelli pasta Kosher salt and black pepper to taste 2 tablespoons minced fresh parsley Grated Parmesan for serving
1 medium spaghetti squash 1 tablespoon
vegetable oil 1/2
yellow onion 1 or 2 cloves of garlic 1 bell pepper or 2 mini bell peppers 1 14 - oz can of black beans, drained and rinsed 3 tablespoons of gochujang (or more or less depending on taste)
small handful of cilantro or parsley salt & pepper to taste
Vegetables to chop: 1
small eggplant — peeled and cut into cubes 5 or more fresh shiitake or crimini mushrooms, or 1 portabello mushroom — stemmed and diced into cubes 1 medium zucchini — cut into cubes 1 medium plum tomato — cut into cubes 1/2 medium red or
yellow onion — finely chopped 3 cloves of garlic — crushed
2 cups red lentils, rinsed 4 cups low - sodium
vegetable broth 1 can (28 - ounce) diced tomatoes, drained 1 can (6 ounce) tomato paste 1
small yellow onion, chopped (about 1 cup) 1
yellow bell pepper, chopped (about 1 cup) 1 clove garlic, minced 2 Tbs.
1 tablespoon olive oil 1/2
yellow onion, chopped 1 garlic clove, minced 1 cup quinoa, well rinsed 2 1/4 cups
vegetable stock or broth 2 cups chopped, stemmed arugula (rocket) 1
small carrot, peeled and finely shredded 1/2 cup thinly sliced fresh shiitake mushrooms 1/4 cup grated Parmesan cheese 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
Ingredients 1 head cauliflower, cut into
smaller chunks 1 leek, with white and light green portions sliced 3
small yellow potatoes, cut into
small pieces 1 TBSP coconut or olive oil Salt & Pepper 1 TBSP coconut oil 2 cloves garlic, minced 4 cups
vegetable broth 2 cups almond milk 1 TBSP nutritional yeast (optional, but adds a nice flavor!)
-- 1 large red onion, thinly sliced — 1
small yellow onion, thinly sliced — 3 cloves garlic, crushed and minced — 1/2 tsp ground ginger — 2 tsp brown mustard seeds — 1 tbsp cilantro — 2 tbsp curry powder — 1/4 tsp black pepper — 3 cups water / homemade
vegetable broth — 1 cup red lentils — 2 cups snap peas, de-string and chopped — 1 lb fresh organic * spinach, chopped — 1 - 2 organic * apples, diced
-2 cups
yellow split peas -6 cups water / homemade
vegetable broth -3 medium beets,
small cubes -2-3 stalks celery, thinly sliced -1 red onion, chopped -6 cloves garlic, minced - black pepper
-3 cloves garlic, minced -1
small onion, diced -1 cucumber, diced -1
small yellow squash, diced -1
small zucchini, diced -1 tomato, diced -1 hot pepper, minced -1 cup uncooked wheat berries -2 cups water / homemade
vegetable broth -2 tsp oregano - 1/2 tbsp chili powder - 1/2 tsp white pepper -2 organic * apples, diced
1/2
yellow onion, diced 1
small carrot, diced 1 teaspoon freshly grated ginger 3 cloves garlic, minced 1 tablespoon curry powder (berbere is preferable) 1 teaspoon fenugreek seeds 2-1/2 cups
vegetable broth 1/4 cup tomato paste 1/4 cup brown or green lentils 1 Yukon Gold potato, diced 1/4 cup whole - wheat orzo pasta
1/4 cup water 1 medium
yellow onion, minced 2 garlic cloves, minced 1 1/2 tsp dried basil 1 cup uncooked long - grain brown rice 2 1/2 cups hot
vegetable broth 3 cups
small broccoli florets 1 can (15 oz) Great Northern Beans, rinsed and drained 2 tbsp freshly squeezed lemon juice Freshly ground pepper and sea salt to taste Garnish with flat leaf parsley (optional)
1 pound / 450 g green asparagus 2 tbsp coconut oil or butter 6 thin spring onions or 1
yellow onion 2 cloves garlic 1
small fennel bulb (or 1/2 large) 1 large handful spinach 2 cups water or
vegetable stock 1 tbsp apple cider vinegar or lemon salt & black pepper
Comprehensive Materials List for 7 Lab Groups LABORATORY EQUIPMENT: beakers • 50 mL • 100 mL, 4 • 150 mL • 200 mL, 2 • 250 mL • 500 mL, 2 graduated cylinders • 100 mL • 50 mL stirring rods, 2 penny paper clip plastic fork petri dish black marker, water - based stopwatch or timer 2.5 mL (1/2 tsp) measuring spoon test tube brush several
small bowls or cups hot plate and beaker to warm water, if you don't have access to warm tap water Optional: balance CONSUMABLES: plastic pipettes, 7
vegetable oil, approx. 200 mL salt, approx. 45 mL (3 Tbsp) powdered laundry detergent, approx. 20 mL (4 tsp) corn syrup, 70 - 80 mL isopropyl alcohol, 70 - 80 mL paper towel, cut into 7 strips, 1.5 cm wide paper plates, 7 milk (whole works best), 400 mL food coloring (green, red, blue,
yellow) cotton swabs, 14 dishwashing liquid, approx. 15 mL (1 Tbsp) + additional for cleaning ice cubes, about 2 dozen water, warm and room temperature Optional: transparent tape,
small plate Aloha and Welcome to the Island!
Vegetables, raw or cooked, are thoroughly enjoyed and very healthy, such as
small amounts of
yellow or green beans, carrots, peas, brocolli, lettuce, cucumbers, and tomatoes, sweet potatoes.
Linda Tegg, «Terrain (Prairie Grass)» (2015), Whole Foods Bulk Bin Seeds (
Small Red Chilli Beans, Extra Large Fava Beans, Black Beans (Turtle Beans), Pinto Beans, Mung Beans, Flageolet Beans, Pigeon Beans, Black Garbanzo Beans, Wild Rice, Soy Beans, Baby Lima Beans, Fava Beans, Chickpeas (Garbanzo Beans), Dark Red Kidney Beans, Navy Beans, Steuben
Yellow Eye Beans, Scarlett Runner Beans, Cannellini Beans (White Kidney Beans), Adzuki Beans, Great Northern Beans, 32 Bean & 8 -
Vegetable Soup / Chili, Countrywild Brown Rice Blend, Olde World Pilaf, Lundberg's Wild Blend, Mayacoba Beans (Canary Beans), Jacob's Cattle Trout Beans, Christmas Lima Beans, Tiger Eye Beans, European Soldier Beans, Petite Golden Lentils, French Green Lentils, Brown Lentils, Petite Crimson Lentils, Black Lentils, Ivory White Lentils, Red Lentils, Large Green Lentils, Giant Peruvian Lima Beans, Black - eyed Peas, Raw Pumpkin Seeds (Pepitas),
Yellow Popcorn, Heirloom Popcorn Kernels, Black Barley, Kamut Berries, Buckwheat Groats, Kasha, Freekeh, Barley (Pearled), Hard Red Winter Wheat Berries, Wheat Berries (Soft White Pastry), Spelt Berries, Rye Berries), dry wall, lights, growing media, plastic, dimensions variable.