Sentences with phrase «sodium vegetable»

Till this day it's one of my favorite things to eat except now I use low sodium vegetable broth instead of beef or chicken stock.

Another thing I like to do is instead of cooking my lentils in plain water I use low sodium vegetable broth.

3 cups water or low - sodium vegetable stock • 1 onion, chopped • 1 red bell pepper, chopped • 1 tablespoon chili powder • 11?

Cook the grains in prepared low - sodium vegetable broth for extra flavor.

In a large bowl, combine olive or vegetable oil, Roasted Garlic Flavor Concentrate, Low Sodium Vegetable Base, basil and black pepper.

1 acorn squash 1 - 2 tablespoons olive oil, divided 1 small onion, diced 1 - 2 cloves garlic, minced 1/2 teaspoon or more ginger, peeled and grated 1 carrot, diced 1/8 teaspoon cloves pinch of cardamom, cinnamon, and nutmeg 1 teaspoon apple cider vinegar 2 tablespoons maple syrup 2 cups low sodium vegetable stock salt and pepper 1/4 -1 / 2 cup or more cashew cream

1 cup low sodium vegetable broth, divided (or more to desired consistency.)

1 large yellow onion 2 celery stalks 1 large carrot 2 tablespoons olive oil 1 heaping cup red lentils, well rinsed and drained 1 can (850 ml) whole roasted tomatoes 3 cups low sodium vegetable stock Fresh lemon juice and cracked black pepper to serve

1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh lime juice crushed red pepper, to taste chopped fresh cilantro

1.5 cups of organic low - sodium vegetable or chicken broth 1/2 teaspoon of turmeric 1/4 teaspoon of cumin 2 cloves of garlic, minced salt & pepper olive oil * toasted whole grain buns or bread for serving

First, I substituted brown basmati rice and low sodium vegetable stock, which adds to the cooking time a bit, but it's totally worth it.

In my version I did a blend of whole wheat couscous and bulgur wheat cooked in low sodium vegetable broth, added chickpeas and finished it with with grated parmesan.

1 1/2 c brown lentils, rinsed and picked through 6 c low sodium vegetable stock 4 garlic cloves, smashed 1 red chili, diced 1/4 red onion, diced 5 sprigs fresh thyme, roughly chopped 2 slices wholegrain bread, roughly diced, or 1 1/2 cups freshly made breadcrumbs Salt and pepper, to taste 2 eggs, lightly whisked 1 - 2 Tbsp whole - grain flour

3 pounds (about 1 large) butternut squash, peeled, seeded and cut into 1/2 - inch chunks 1 cup (about 4) shallots, sliced 2 teaspoons olive oil 1/2 teaspoon salt 3 cloves garlic, minced 1 cup low - sodium chicken broth 1 cup low - sodium vegetable broth 1 (14 - ounce) can light coconut milk 1 bay leaf

12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground

Pumpkin Seed Sauce / Pipián Verde: 4 jalapeño or serrano peppers, stems removed 1 poblano pepper, stem and seeds removed 1/2 large white onion, peeled and sliced in half 5 large cloves garlic, unpeeled 2 tablespoons olive oil, divided 1 1/3 cups raw pepitas (green pumpkin seeds) 1/2 cup chopped cilantro 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper (optional) 1/2 teaspoon Kosher or sea salt 2 cups low sodium vegetable stock, divided

We had made a version of this soup while traveling using a store bought low - sodium vegetable broth.

1 tablespoon olive oil 1 small onion, halved and thinly sliced (1 cup) 3 cups chopped kale 1 small garnet yam, peeled and diced (1 cup) 1 tablespoon smoked sweet paprika, plus more for garnish 1 tablespoon curry powder 1 bay leaf 4 cups low - sodium vegetable broth 2 15.5 - ounce cans great Northern beans, drained and rinsed, divided 2 tablespoons red wine vinegar

1 pound butternut squash, cut into one - inch cubes 2 cups low sodium vegetable stock or broth 3 tablespoons coconut milk (unsweetened) 1 tablespoon almond butter 1 teaspoon kosher salt 1 teaspoon white pepper 3 tablespoons curry powder 1 tablespoon olive oil

And there was a lot of it, made with low sodium Vegetable Broth, Tofu, Kale, Red Onions, Garbanzo Beans, Tahini and Lemon.

Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used organic, fire roasted) 6 cups of low sodium vegetable broth Salt and pepper

shiitake mushrooms, stemmed and thinly sliced (1 cup) 10 cloves garlic, peeled and thinly sliced 1/4 cup brown rice vinegar 4 cups low - sodium vegetable broth 1 bunch kale (10 oz.)

1/2 of a 4 - pound spaghetti squash, with the seeds scraped out Water for the baking pan 2 tablespoons refined coconut oil 2 cloves garlic, minced 1 - 2 canned chipotle chilies in adobo sauce, seeded and minced 1-1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens or a combination, cut into 1 / 2 - inch strips 1 to 1-1/2 cups low sodium vegetable stock 3/4 teaspoon fine sea salt 1/3 cup raisins 1/4 cup pine nuts 2 tablespoons extra virgin olive oil

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

NOTE: I use Trader Joe's low sodium vegetable broth in this recipe.

3 leeks (the white part only), chopped 1 teaspoon thyme 4 cups broccoli florets 4 1/2 cups low - sodium vegetable stock 1 pinch pepper 1 pinch salt, optional

Recipe: 1 — 14 oz box firm tofu 4 carrots, chopped 2 potatoes, peeled and chopped 2 zucchini, chopped 1 large onion, chopped 1 red pepper, chopped 1 bunch of broccoli, chopped into florets 1 lb green beans, chopped 2 cans coconut milk 4 dates 2 cups low sodium vegetable broth 1 1/2 Tbsp Thai True Green Curry Paste juice of one lime 2 Tbsp arrowroot powder or cornstarch mixed with 2 Tbsp water 1 Tbsp Braggs liquid amino acids

red miso Soup 4 cups low - sodium vegetable broth 2 Tbs.

Note: You can use 8 cups homemade vegetable broth, two 32 - ounce containers low - sodium vegetable broth, or one 32 - ounce container low - sodium vegetable broth plus 4 cups water plus 1 or 2 vegetable bouillon cubes.

2 cups low - sodium vegetable broth 1 tablespoon plus 1 teaspoon low - sodium tamari (or low - sodium soy sauce) 1 teaspoon coconut palm sugar (or brown sugar) For garnish (optional): Pomegranate arils Freshly chopped cilantro Chili oil

1 tbsp coconut oil 2 tsp mustard seeds 1 tsp cumin seeds 1 white or yellow onion, diced 3 carrots, peeled and diced 1 tablespoon finely grated or minced fresh ginger, or 1 teaspoon ground ginger 3⁄4 cup (140 g) white basmati or jasmine rice, rinsed 1 cup (200 g) dried moong dal, toor dal, urad dal, or red lentils 1 tsp ground turmeric 1⁄4 tsp ground cloves 1 tsp salt 1⁄4 tsp freshly ground black pepper 4 cups (950 ml) low - sodium vegetable broth 2 cups (475 ml) water

One 14 - ounce can diced tomatoes, with juice Two 15 - ounce cans garbanzo beans (chickpeas) 1 tablespoon vegetable oil 3/4 cup white onions, diced ⅜ cup celery, diced 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 teaspoon black pepper 1/2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 quart low - sodium vegetable broth 1/2 cup long grain brown rice, uncooked 1/4 cup fresh cilantro, chopped 1 teaspoon fresh lemon juice

1/2 ounce dried porcini mushrooms 5 cups low - sodium vegetable stock 1/3 cup dairy - free margarine 1 tablespoon olive oil 1 onion, peeled and chopped 3 garlic cloves, peeled and chopped 1 to 2 red chili peppers, de-seeded and chopped 1/2 pound wild mushrooms, halved (if large) 1/4 pound button mushrooms, sliced 2 cups Arborio rice 2/3 cup white wine Salt and pepper, to taste 1 tablespoon fresh chives, chopped 2 tablespoons fresh parsley, chopped

ingredients LOADED POTATO SOUP 1 cup chopped yellow onion (about 1 medium onion) 4 cloves garlic, minced, or 1 teaspoon garlic powder 3 cups cauliflower florets 1/2 cup shredded carrot 1 large potato, cubed (washed well, skin intact) 2 cups low - sodium vegetable broth 3 tablespoons light or reduced - fat cream cheese salt and pepper to taste non-fat Greek yogurt (to garnish)

32 - ounce carton low - sodium vegetable broth plus 2 cups water, or 4 cups water with 2 vegetable bouillon cubes