Not exact matches
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (
~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or
vegetable broth) 4 cups
vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked
sweet paprika freshly ground pepper and additional salt to taste
~ using half veggie noodles and half pasta for a spaghetti and meatball dish
~ substituting plain Greek yogurt for mayonnaise in tuna or chicken salad sandwiches
~ baking rather than frying crab wontons
~ puréeing white beans as a base for creamy sauces
~ adding puréed butternut squash or
sweet potato to a cheese sauce
~ making your own breakfast (and other) sandwiches
~ boosting a breakfast sandwich with a
vegetable or bean patty
Southwestern Corn and Potato Soup ---------------------- 1 cup finely chopped onions 2 garlic cloves, minced 1 serrano, seeded and minced 1/4 tsp salt 3 cups
Vegetable broth 2 tsp ground cumin 1 medium
sweet potato, diced (
~ 2 cups) 1/2 red bell pepper, finely chopped 3 cups fresh or frozen corn kernels salt lime wedges cilantro, finely chopped
1/2 large yellow onion, finely chopped 2 cloves garlic, minced 1 Tbsp coconut oil or ghee 1 pound
sweet potatoes, peeled and roughly chopped (
~ 4 cups) Salt and Pepper 2 cups
vegetable broth 1 1/2 cups water 1/3 cup creamy peanut butter 2 tsp chili garlic sauce (use less for less spice) 3 Tbsp chopped peanuts 2 Tbsp chopped cilantro
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)
~ 2 tablespoons olive oil
~ 1 large clove garlic, sliced
~ pinch red pepper flakes or more to taste
~ 1 teaspoon each turmeric and curry spice blend
~ 1 teaspoon salt
~ 1/4 cup peanut butter powder
~ 1/2 cup water, stock or unsweetened tea
~ 1 each zucchini and summer squash, sliced thin with a
vegetable peeler or spiralized
~ 1/2 cup bell peppers of choice (I used four mini
sweet bell peppers)