Sentences with phrase «sodium vegetable broth»

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.

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

You can use all low - sodium chicken broth or all low - sodium vegetable broth in this recipe.

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

I highly suggest using a no - salt - added or low - sodium vegetable broth for flavor and extra nutrition in this recipe.

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

Stir in the tomato paste, harissa, cinnamon, ginger and 1/2 cup of the low sodium vegetable broth till smooth.

If working these little beauties into a sauce has you fearful, try bringing together almond butter thinned with low - sodium vegetable broth seasoned with fresh grated ginger, garlic, turmeric, and crushed red pepper for an added kick.

1 cup brown or wild rice 2 tablespoons vegetable oil 2 tablespoons minced garlic 3/4 pound broccoli, cut into bite - size florets 3/4 pound cauliflower, cut into bite - size florets 1/2 red bell pepper, diced red - pepper flakes 1/2 cup low - sodium vegetable broth Tamari, use according to taste preference

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

-- Pre-heat oven to 350 — Spray loaf pan (or use non-stick silicone bake - ware)-- Sauté celery, onion and garlic on high heat in skillet with a little water or low sodium vegetable broth for 5 minutes until tender.

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

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

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.

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

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

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

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.)

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

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

2 tablespoon olive oil 1 cup leeks, thinly sliced into half moons 4 cloves garlic, minced 1 pound mushrooms, stems removed, cleaned and sliced thinly 1 cup fennel, diced 1/2 cup white wine 3 cups lower - sodium vegetable broth 20 - ounce can diced tomatoes 1 tablespoon Old Bay seasoning 1 teaspoon crushed red pepper flakes 1 teaspoon oregano salt and pepper, to taste

Ingredients: 1/4 cup extra virgin olive oil 1/2 medium yellow onion, finely chopped 2 medium carrots, diced 1 celery stalk, diced Sea salt Fresh ground pepper 8 red, yellow and / or orange bell peppers, diced 1 large sweet potato, diced 4 cups low - sodium vegetable broth 1 tablespoon finely chopped marjoram For serving: (optional) Avocado (sliced or diced) Freshly chopped cilantro Seeded crackers of your choice

1 tablespoon adobo sauce from the chipotle can 1 large sweet potato, cut into 3/4 - inch cubes (about 3 1/2 cups cubed sweet potatoes) One 15 - ounce can black beans, rinsed and drained One 15 - ounce can tomato puree 3 cups low - sodium vegetable broth 1/3 cup uncooked quinoa 4 packed cups baby kale or spinach Juice of 1/2 lime For serving: (optional) 2 - 3 ounces crumbled goat cheese Freshly chopped cilantro leaves Crumbled tortilla chips

Ingredients: 1 cup uncooked quinoa, drained and rinsed 1 1/2 cups low - sodium vegetable broth (Low - sodium beef or chicken broth are also great!)

For the beets and quinoa: * 3 medium red beets (about 1 1/4 pounds) * 2 cups low - sodium vegetable broth * 1 1/2 cups water * 2 cups quinoa, preferably red, well rinsed and drained, or 7 to 8 cups cooked * 1/2 teaspoon fine sea salt

1 cup water or low sodium vegetable broth 1.5 tbsp chia seeds 4 tbsp apple cider vinegar sweetener of your choice — date paste, agave, maple syrup, honey — add to taste 2 tsp curry powder (taste the dressing after you add one tsp just in case that's enough) 1 tsp turmeric 1 tsp garlic powder 1 tsp onion powder

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.

Ingredients: olive oil, pancetta, yellow onion, garlic, tomatoes, chickpeas, low - sodium vegetable broth, fregola pasta, parsley, pepper.

Ingredients: Balsamic vinegar, low - sodium vegetable broth, kosher salt, black pepper, quinoa, grapeseed oil, cherry tomatoes, lacinto kale, almonds, goat cheese, avocado