Sentences with phrase «sodium vegetable stock»

Instead, you do your sauteing with low - sodium vegetable stock.

Ingredients, Serves 4 - 6 1 medium yellow onion, chopped 4 cloves garlic, minced 6 cups low - sodium vegetable stock 1 15 - oz can kidney beans 1 15 - oz can black beans -LSB-...]

Soup 2 tablespoons extra virgin olive oil 1/2 cup raw cashew pieces 3 cloves garlic, minced 4 cups chopped broccoli florets 1 medium Yukon Gold potato, cubed 4 cups low sodium vegetable stock 1 1/4 teaspoon fine ground sea salt, or to taste 1/2 teaspoon ground black pepper, or to taste 1 1/2 cups water

2 tablespoons raw sugar 3 tablespoons water 1 tablespoon unsalted butter 1/4 cup balsamic vinegar 1/2 cup low - sodium vegetable stock 1/8 teaspoon fine ground sea salt 10 oz.

For broth 1 large onion, peeled and halved 2 - inch piece fresh ginger, peeled and halved lengthwise 1 cinnamon stick 1 star anise 1 teaspoon coriander seeds 2 cups low sodium vegetable stock 2 teaspoons soy sauce 4 carrots, peeled and roughly chopped

2 White Onions, diced, 2 Cloves Garlic, Minced, 1 Stalk Celery, diced, 1 Teaspoon Ground Turmeric, 1/2 Teaspoon Ground Cinnamon, 1/2 Teaspoon Ground Ginger, 1/2 Teaspoon Ground Cumin, 100g Red Lentils, 1 tin (400g) Chickpeas, 300g Sweet Potato, peeled and diced, 500 ml Tomato Passata, 800 ml Low Sodium Vegetable Stock (click here for a homemade version).

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

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

1/2 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

1/2 cup whole wheat pastry flour 1 tablespoon minced fresh rosemary 1 teaspoon fine sea salt 1/2 teaspoon pepper 12 ounces vegetarian beef - style strips or chunks (thawed, if frozen) 1 tablespoon refined coconut oil 4 cloves garlic, minced 4 1/2 cups low - sodium vegetable stock 1 1/2 cups dry red wine 3 carrots, cut into 1 - inch chunks 1 pound red potatoes, cut into 1 - inch chunks 1 onion, cut into 1 - inch chunks 1/2 pound cremini (brown) mushrooms, halved (or quartered if large) 1 cup fresh or frozen peas

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

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

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 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

Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping

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

Not exact matches

3 tablespoons all - purpose flour 1 teaspoon salt 1 teaspoon smoked paprika 1/4 teaspoon ground black pepper 3 tablespoon + more if you need it olive oil 1 medium - sized chopped yellow onion 4 medium - sized carrots, peeled and chopped 2 large yams (sweet potatoes), washed and chopped 4 clove garlic, crushed 1 handful of fresh parsley or 2 tablespoons of dried 1/4 teaspoon dried thyme 12 - 14 ounces of red wine, something you would drink 1 cup low sodium beef stock (I only had vegetable and used that) 3 tablespoon apple cider vinegar

butter, divided 1 shallot, minced 2 cloves garlic, minced 1 1/2 cups arborio rice 5 cups homemade or low - sodium chicken or vegetable stock 1/2 cup dry white wine (I replaced it with another 1/2 cup chicken stock) 1 tsp.

2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled white vinegar, plus more as needed Sour cream lime wedges

2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese

Extra Virgin Olive Oil 3 medium leeks, white and light green parts only 3 1/2 cups potatoes, peeled + chopped Sea salt + pepper 6 cups low sodium organic vegetable stock, or homemade 1 bunch curly kale, about 6 stalks 2 handfuls each fresh flat leaf parsley + chervil Zest + juice of one organic lemon

• elk brisket • 2 tablespoons red chile powder • 1 teaspoon chipotle powder • 1/8 teaspoon ground cloves • 1/8 teaspoon ground allspice • 1/2 teaspoon ground canela or cinnamon • 1 tablespoon brown sugar • 2 tablespoons cocoa powder • 2 cloves garlic, minced • 1/4 cup vegetable oil • 1 (3 - 5 pound) elk shoulder roast • Salt and freshly ground black pepper • 6 cups low - sodium beef stock

One large handful of freshly washed and dried trimmed cilantro leaves 1/4 of a red onion, finely sliced 2 spring onions, bottoms trimmed and sliced on a diagonal 2 tablespoons of olive oil + extra for the soup 3 tablespoons of fresh lime juice 1/2 teaspoon of salt 1 cup of a yellow onion, diced 2 tablespoon of curry powder 4 cloves of garlic, minced 8 cups of vegetable stock (I used low sodium) 1 cup of lentils (I used an autumn mixture of orange and yellow)

FOR THE SAUCE 1/3 cup sugar 1/3 cup fresh orange juice (from 1 to 2 oranges) 2 tablespoons white - wine vinegar 1/8 teaspoon salt 2 to 4 tablespoons duck or chicken stock or reduced - sodium chicken broth 1 tablespoon unsalted butter, softened1 tablespoon all - purpose flour 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler

You can make this with low sodium chicken or vegetable stock or just simply use water.

4 small parsnips, peeled and cut in half lengthwise 2 tbsp olive oil pinch ground coriander pinch ground cumin pinch ground turmeric 1 small onion, quartered 1 garlic clove 1 plum tomato, quartered 20 fl oz (2 1/2 cups) low sodium or homemade vegetable stock

1 small parsnip, peeled and diced 1 small carrot, peeled and diced 1/2 small onion, chopped 1 tsp olive oil 1 to 2 tbsp low sodium or homemade vegetable stock 1/4 tsp ground nutmeg

1/4 lb firm tofu, crumbled 1/2 cup vegetable stock (homemade or low sodium) 2 tbsp rolled oats 1 tsp fresh parsley 1/2 tsp dried basil 1/2 cup bread crumbs 1 1/2 cups cooked rice Optional — steamed carrots, peas or any veggies your baby likes, cut into small pieces

2 medium sweet potatoes 1 tsp olive oil 1 tbsp finely chopped onion 1/2 small green bell pepper, finely diced pinch dried sage 4 fl oz (1/2 cup) low sodium or homemade vegetable stock 4 oz (1/2 cup) instant brown rice 2 oz (1/4 cup) red grapes, quartered 2 tbsp grated Cheddar

8 oz (1 cup) fresh garden peas (shelled) 10 fl oz (1 1/4 cups) of low sodium / homemade chicken or vegetable stock 1 tbsp olive oil 1/2 small leek, sliced 2 fresh mint leaves, chopped

1 large carrot, peeled (if not organic) and diced 1 white potato, peeled and diced 1 apple, peeled, cored and diced pinch nutmeg (optional) low sodium or homemade vegetable stock — or water

Keep low - sodium vegetable, beef, and chicken stock or broth on hand so you can easily put together soups, sauces, and stews.

Chicken Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to taste

-- Canned and powered foods can be your best friend when cooking isn't possible, so stock up on the following: Canned fruit in 100 % juice or light syrup; canned; vegetables (low sodium); natural peanut butter and / or nut butter; canned beans, lentils, and chickpeas; canned lean proteins like tuna in water; and dry powdered skim milk.

1 pound dried navy or cannellini beans, soaked overnight 8 cups vegetable stock or water (went half and half) 1/4 cup + 2 tablespoons molasses 1/4 cup + 2 tablespoons apple cider vinegar, plus extra 1/4 cup + 2 tablespoons miso (I used a mellow / light one) 2 tablespoons low sodium, gluten - free tamari soy sauce 1 1/2 tablespoons dry mustard 1 large garlic clove, finely grated with a microplane 1 teaspoon smoked paprika 1 1/2 teaspoons finely grated ginger (from a peeled, 3 - inch piece) Drain the beans.

• 3 whole cloves garlic, plus 4 cloves, peeled and minced • 2 tablespoons low - sodium soy sauce • 1/4 cup Vegetable Stock (recipe follows), or low - sodium vegetable broth • 2 large eggplants, stemmed and cut lengthwisVegetable Stock (recipe follows), or low - sodium vegetable broth • 2 large eggplants, stemmed and cut lengthwisvegetable broth • 2 large eggplants, stemmed and cut lengthwise into 1?

Use a low - sodium or homemade beef stock, cubed beef and vegetables such as radishes, onions, leeks, celery or mushrooms.

15 oz organic pumpkin (or any other winter squash), either canned (unsweetened) or fresh roasted 1 cup organic lima beans, drained and rinsed 8 cups organic sodium - free vegetable or chicken stock 1 large organic carrot, peeled and chopped 1 medium onion, peeled and chopped 4 large cloves garlic, sliced 2 c full - fat organic coconut milk 1 Tbsp organic coconut oil Sea salt and pepper to taste