Not exact matches
They are made of flour shaped
into a ball, flavored either salty or
sweet, and fried in
vegetable oil.
1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or
vegetable oil 2 cups
sweet potatoes, peeled and cut
into 1?
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon
vegetable bouillon powder or 1 cube (or use
vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2
sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
Since we've got a surplus of
sweet potatoes hogging our counter space this fall, we decided to see if there was a way to sneak the orange
vegetable into our flapjacks.
olive oil 1 large onion, chopped 1 leek, chopped 3 1/2 cups chicken or
vegetable broth 3 medium
sweet potatoes, peeled and cut
into 1 - inch pieces 1 -LSB-...]
I've never been brave enough to incorporate zucchini
into sweet recipes but I can tell how the gorgeously moist
vegetable would work.
1 pound of carrots, chopped 1 pound of
sweet potatoes, peeled and chopped
into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock,
vegetable or chicken 3 cups water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
Then you can mix the cooked
vegetable into various dishes, either savory or
sweet,» Largeman - Roth says.
This rich and flavorful chicken bone broth can be sipped as is, made
into a traditional chicken noodle or chicken and rice soup, a heartier chicken soup loaded with
vegetables or a Mexican version filled with small chunks of
sweet corn cobs, cilantro, onion, peppers, tomatoes and topped with chunks of avocado.
Can make every fruit, nut, or seed
into something
sweet, but suck at the
vegetable / savory dishes.
Using a spiral
vegetable slicer or a julienne or regular
vegetable peeler, cut
sweet potatoes lengthwise
into long, thin strands.
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium
sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced
into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker)
Vegetable oil spray
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups
vegetable broth as needed 2 pounds orange - fleshed
sweet potatoes, peeled and cut
into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
There is something so rewarding about turning those dirty little root
vegetables into a
sweet jewel.
a little
vegetable oil or cooking spray, to prepare the grill pan 8 slice of your favorite burger cheese (optional) 8 Tbsp relish 8
sweet sandwich pickles 4 oz baby lettuce 4 oz alfalfa sprouts 1 avocado, cut
into slices (optional) 8 whole wheat poppy seed buns, toasted
Or even sneak a few
vegetables into their box by using a perfectly
sweet treat with hidden veggies in it like these Yellow Squash Vanilla Cupcakes!
1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons
vegetable oil 3 pounds sirloin steak, fat removed, and cut
into 1 inch cubes 1 large pineapple, peeled, cored, and cut
into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut
into large cubes of 1 1/2 inches 3
sweet white onions, peeled and cut
into quarters and separated
ingredients THAI FRIED SHRIMP CAKES WITH
SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1 lime (cut into wedges, to s
SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped
into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely sliced) 3 cups panko breadcrumbs
vegetable oil (for frying) store - bought
sweet chili sauce (to serve) 1 lime (cut into wedges, to s
sweet chili sauce (to serve) 1 lime (cut
into wedges, to serve)
ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1
sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons
vegetable shortening 8 tablespoons unsalted butter (cold, cut
into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt
The
sweet potato's growing status as a superfood means that opportunity is ripe for integrating this popular
vegetable into applications like breads.
Pack
vegetables into sweet dishes — my absolute favourite way to do this is to hide zucchini in chocolate brownies.
This delicious
sweet and sour pork recipe combines pork tenderloin,
vegetables and a
sweet and tangy sauce
into and easy dinner recipe.
In this easy sheet - pan dinner, a
sweet - and - savory glaze and a colorful medley of
vegetables transform ordinary drumsticks
into a satisfying meal.
If you are not familiar, a «spiralizer» makes
vegetables like zucchini,
sweet potatoes, and carrots
into «noodles», like this... (This post contains affiliate links.
1 teaspoon olive oil 2 large onions, chopped 3 cloves garlic, peeled and sliced thinly 3
sweet potatoes, peeled and chopped
into bite sized chunks 1 butternut, peeled, seeded and chopped
into bite sized chunks 3 large carrots, peeled and chopped
into bite sized chunks Thumb size piece of fresh ginger, peeled and sliced
into matchsticks 2 tablespoons ras - el - hanout
Vegetable stock — I use Marigold bouillon 2 -3 preserved lemons, washed, pulp removed and skin thinly sliced 1/2 cup pitted green olives 2 handfuls fresh coriander, roughly chopped A cupful of roasted almonds, roughly chopped
3 tablespoons butter 2 small
sweet onions, diced 2 stalks celery, ends trimmed, diced 2 cloves garlic, minced 2 sprigs of thyme, leaves removed, stems discarded 1 1/2 teaspoons ground coriander 1 head cauliflower, cut
into florets, main stem and core removed * 1 apple, peeled, cored and diced (a tart or a
sweet - tart apple, like a Honeycrisp, is best) 4 - 6 cups chicken or
vegetable stock (see note in directions) 2 teaspoons apple cider vinegar salt and pepper to taste (lots of pepper!)
I then made
sweet potato «pasta» by using a
vegetable peeler to shave a small
sweet potato
into thin strips.
If you're all about sneaking
vegetables into your
sweet breakfast routine, this recipe is for you — it has 60 % of your recommended daily fiber.
packages seitan, drained and cut
into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups
vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut
into large - ish chunks 2 stalks celery, cut
into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut
into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon
sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar
2 lbs beef chuck roast, trimmed of large sections of fat and cut
into 1 inch chunks olive, canola, or
vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large
sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups
vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut
into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp
sweet paprika (note: I used
sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them
into manageable lengths)
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups
vegetable broth as needed 1
sweet potato, cut
into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
Chili and Cheese Stuffed
Sweet Potatoes on a budget: What you need for 1 serving: 1 baked
sweet potato, 2/3 cup turkey or
vegetable chili (store bought or homemade are both fine), 1/4 cup shredded cheese How to make it: Cut
into the baked
sweet potato (but not all the way through) to create an opening.
500g starchy potato (such as Idaho / russet), scrubbed and cut
into 1 cm cubes 300g
sweet potato, scrubbed and cut 1 cm cubes 1/2 cup
vegetable broth or water 250g boiled beets, peeled and diced
into 1 cm cubes 2 sticks celery, cut
into 1 cm slices
1/2 ounce dried porcini mushrooms 1 tablespoon
vegetable oil or lard 2 pounds beef or pork (or a mix of beef and pork), sliced
into 3/4» cubes 2 large onions, diced 1 large red bell pepper, diced 1 hot chili pepper (I used one hot Hungarian wax) 1/2 tablespoon smoked paprika 1 tablespoon
sweet Hungarian paprika 1/2 tablespoon hot Hungarian paprika 1 tablespoon flour 1/4 cup red wine 1 1/2 teaspoons caraway seeds (optional: toasted and crushed) 1 (15 oz) can tomatoes, diced or crushed 1 cup beef stock 1/2 cup sour cream 9 ounce box of spaetzle, cooked to package directions (or make homemade: Smitten's recipe is easy) salt, to taste
2 large
sweet potatoes (about 1 1/2 pounds), peeled and cut
into 1 inch cubes 1 cup all - purpose flour 3/4 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup
vegetable oil 1 egg 2 teaspoons vanilla 1 cup white chocolate chips 1/2 cup chopped toasted pecans or walnuts (optional)
2 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion, diced 1 medium red bell pepper, diced 1
sweet potato, peeled and chopped
into bite sized chunks 2 tablespoons red curry paste 1 (14 ounce) can unsweetened coconut milk 4 cups
vegetable broth 1 (13 ounce) package Ling Ling Asian Kitchen Potstickers 2 heaping cups fresh spinach Juice from one lime Fresh cilantro, for garnish
Spicy chicken nasi goreng 3 medium eggs 3 tbsp
vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts, sliced
into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick
sweet Indonesian soy sauce), to serve 1.
Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp ground coriander30g fresh ginger, finely chopped500g sweet potatoes, cut into 1 cm cubes500ml fresh chicken stock200g cooked chicken, shredded3 tbsp Greek yogurt, to serveFresh coriander, to serve1 lime, juiced, to serve Heat a glug of vegetable oil in a large
Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp ground coriander30g fresh ginger, finely chopped500g
sweet potatoes, cut
into 1 cm cubes500ml fresh chicken stock200g cooked chicken, shredded3 tbsp Greek yogurt, to serveFresh coriander, to serve1 lime, juiced, to serve Heat a glug of
vegetable oil in a large
vegetable oil in a large saucepan.
3 medium eggs 3 tbsp
vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts, sliced
into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick
sweet Indonesian soy sauce), to serve 1.
It's hard not to be smitten with jicama when you first bite
into the crisp, naturally
sweet vegetable.
It's all about building up layers of flavor with the
sweet vegetable base then turning whatever you add to it
into a beautiful meal with great spice and attitude.
I lumped it
into the category with all those other confused
vegetables —
sweet potatoes, butternut squash etc, you know, the ones who call themselves veggies (and therefore should be savory) but actually have that
sweet taste.
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut
into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken
into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut
into 1 ″ pieces (optional, but great for Spring) 1 tablespoon
sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup
vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning
Dice leftover turkey meat and Thanksgiving
vegetables, like Brussels sprouts,
sweet potatoes and green beans, and turn them
into a broth - based chicken soup.
1 tablespoon
vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice of 1 lime 1 red and yellow
sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut
into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
Soup 1 tablespoon olive oil 1 1/4 pound
sweet potatoes (3 ea), peeled and cut
into 3/4 - inch pieces, 5 1/2 -6 cups 1 red onion, chopped, about 3 cups 1 tablespoon Thai red curry paste 2 cups chicken or
vegetable broth, low sodium 1 can (13.5 fl.oz) coconut milk, about 2 cups
Here are some of my other gluten free salads and
vegetable based dishes that have a
sweet element to them to lure your little ones
into getting more greens:
A delicious replacement for butter or fat; sauteed
vegetables, roast
sweet potatoes, add to smoothies or mix
into cereal
Slice the
sweet potato and zucchini lengthwise
into thin strips using a mandoline or
vegetable peeler.