3 Heat 1
tablespoon of the vegetable oil in a skillet or wok over high heat and stir - fry the garlic until fragrant, about 10 seconds.
Combine 2 tablespoons sesame oil with 1
tablespoon of vegetable oil in a separate skillet or wok.
Heat the remaining
tablespoon of vegetable oil in a large skillet.
Mix turmeric, cayenne, a large pinch of salt, and about
a tablespoon of vegetable oil in a large bowl.
Heat 1
tablespoon of the vegetable oil in a cast iron skillet over medium - high heat.
Heat 2
tablespoons of vegetable oil in a large skillet over medium - high heat.
Heat 2
tablespoons of vegetable oil in a frying pan.
To fry the burgers, heat the 3
tablespoons of vegetable oil in a medium to large frying pan and cook the burgers over a medium heat for about 2 minutes on each side, or until golden brown all over.
To make the chiles, heat 2
tablespoons of the vegetable oil in a large frying pan, add the turmeric and onion sauce, and heat gently.
Heat 2
tablespoons of vegetable oil in the same skillet and fry the onions until translucent.
Put 3
tablespoons of the vegetable oil in a large nonstick or cast - iron skillet over medium - high heat.
Not exact matches
While the
vegetables are cooking, heat 2
tablespoons of oil in a large skillet and lightly brown the beef on all sides.
1 cup prepared hot - flavored giardiniera (pickled Italian
vegetables in oil), plus 1
tablespoon of the packing
oil
While the
vegetables are doing their thing, mix your coconut yogurt, 2
tablespoons of mint, lime juice, olive
oil and 1 pressed garlic clove
in a small bowl.
Toss
vegetables in 2
tablespoons of grape seed
oil and cook for 15 - 20 minutes or until sunchokes can be easily pierced with a fork.
:) Linguine with porcini and
vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2
tablespoons olive
oil handful
of fresh basil leaves, chopped 2
tablespoons fresh oregano leaves 1/2 cup tomato sauce — I used homemade 1/2 cup (120 ml) red wine 3
tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini
in 1/2 cup (120 ml) boiling water for 10 minutes.
In a large mixing bowl, toss the
vegetables with a
tablespoon of olive
oil and a big pinch
of salt.
Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half
of the peanut
oil to form a thick paste / Add other spices, half
of the water (1/2 C) to this mix, stir together and set aside /
In a sauce pan, heat the other
tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that
vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until
vegetables are tender / Remove lid and simmer for another 5 minutes / If
vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
In the same pan as was used for the
vegetables, over medium heat, melt 1
tablespoon of coconut
oil.
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
Toss the
vegetables with 1
tablespoon olive
oil in the bottom
of a 13x9 roasting pan.
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.
In medium bowl combine onion and cauliflower and toss with 2
tablespoon of olive
oil, 1/2 teaspoon sea salt and 1/2 teaspoon sweet paprika until olive
oil, spices and
vegetables are evenly distributed.
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece
of ginger 4 cloves garlic, peeled 2
tablespoons honey A few sprigs
of fresh thyme A few sprigs
of fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg Sea salt and freshly ground black pepper 3 - 4
tablespoons extra-virgin olive
oil 2 teaspoons ground coriander 2 teaspoons fennel seed 1 - 2 cups
vegetable stock 1 - 2 lemons, cut
in wedges (save a few wedges for garnish)
3
Tablespoons (or more)
vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2 cup to 1 cup chicken stock 2
Tablespoons tomato paste 1/2 cup dry white wine 2
Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2
Tablespoons flour
in a covered jar; shake hard before pouring into the sauce.
Orange Chile
Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pep
Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2
of the chiles above 1/4 cup chopped onions 1/2 cup
vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1 tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pep
oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange juice 1
tablespoon lime juice 2 teaspoons achiote paste (available
in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
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
Using the same skillet as you used with the
vegetables, place 1 -2
tablespoons of olive
oil in a skillet and turn the heat up to medium - high.
Place
vegetables in a large bowl and toss with 2
tablespoons of olive
oil, 1/2 teaspoon ground pepper and 1 teaspoon salt.
In a separate pan, put two tablespoons of vegetable oil, pour in the chilli puree, and cook on a low hea
In a separate pan, put two
tablespoons of vegetable oil, pour
in the chilli puree, and cook on a low hea
in the chilli puree, and cook on a low heat.
Stir fry the chicken
in 1
tablespoon of either sesame or
vegetable oil until it is fully cooked (about 7 minutes).
for the polenta: 6 cups
of stock (
vegetable or chicken, preferably homemade) 1 cup
of polenta 1 - 2
tablespoons of olive
oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls
of green beans (tips removed) olive
oil salt + pepper about 1 - 2 teaspoons
of za'atar some additional sesame seeds (there should be some
in the za'atar, but I like a little extra)
150 g vegan plain biscuits (with no hydrogenated
vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut
oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted
in a bain - marie 100 ml GMO - free
vegetable cream 100 g almond butter 1 - 2
tablespoons hazelnut butter 2 handfuls
of shelled hazelnuts, more or less finely chopped
Toss them nicely
in 3
tablespoons of vegetable oil until thoroughly coated.
Ingredients: Angel Hair Pasta 16oz 2 medium onions, chopped Frozen
Vegetable Mix 16oz 1 Can
of Whole Kernel Corn 15.25 oz Italian Seasoning Lemon Pepper Olive
Oil butter sugar (optional) salt and pepper Pour in about 3 tablespoons of olive oil or enough to coat bottom of -LCB- Read More -R
Oil butter sugar (optional) salt and pepper Pour
in about 3
tablespoons of olive
oil or enough to coat bottom of -LCB- Read More -R
oil or enough to coat bottom
of -LCB- Read More -RCB-
1) Cut the chicken breast into thin strips, marinade them with 2
tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your
vegetables 3)
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a saucepan, heat up a little
oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5)
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a large pot, heat up a little more
oil, and start sautéing the leeks, and then add
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
in the rest
of the
vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot
of vegetables, stirring well, and pour soya sauce over evenly 8) Add
in strips of fried egg, chicken, stir well and then serv
in strips
of fried egg, chicken, stir well and then serve.
While the
vegetables are
in the oven, finely slice the leek and fry on a medium heat
in a large saute pan with 1
tablespoon of olive
oil for about 5 minutes until it starts to soften.
What's
in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5
tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup
of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4
tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Heat second
tablespoon of oil in wok and add
vegetables.
2 teaspoons olive
oil 1 small red onion, cut into thin half moons 3 cloves garlic, minced 1
tablespoon fresh chopped thyme 8 oz cremini mushrooms, sliced
in half 2
tablespoons breadcrumbs (plain or seasoned) 2 cups
vegetable broth 1/2 teaspoon salt Juice and zest
of 1/2 a lemon Lots
of fresh black pepper 3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1
tablespoon olive
oil 1
tablespoon vegan butter (I like Earth Balance) pinch
of salt 1/2 teaspoon
of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups
vegetable broth, warmed
in the microwave or
in a saucepan 2 cups unsweetened soy milk, also warmed
in the microwave or
in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed
in a skillet with 1 - 2 teaspoons olive
oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (
in place
of salt) liquid smoke to taste 2
tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
In a large bowl, toss together the snap peas, shiitakes, bell pepper and bok choy with the 2
tablespoons of vegetable oil.
Place
vegetables in a zip top bag with the olive
oil, 1
Tablespoon of balsamic glaze, salt and pepper.
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
8 ounces elbow macaroni 1
tablespoon olive
oil 8 ounces seitan, finely minced (see notes) 1
tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups
vegetable broth 1/2 cup nutritional yeast 2
tablespoons cornstarch 2
tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni
in a pot
of boiling salted water until it is al dente, 7 to 9 minutes.
In a mixing ball, I will add 1/4 cup
of vegetable oil, 1/3 cup
of milk, 3
tablespoons of Greek yogurt, 1 teaspoon
of pure vanilla extract, and 1 large egg.
1
tablespoon olive
oil 1 large red onion, chopped 4 cloves garlic, chopped 2 preserved lemons, rinsed
in cold water, flesh removed and skin chopped 1 ball preserved ginger, chopped 250 ml apple juice 500 ml
vegetable stock — I use Marigold bouillon 1/4 teaspoon turmeric 3 — 4 fennel bulbs, each cut into 8 wedges 1 kg unpadded weight
of fresh broad beans or 250g frozen 75g green olives, pitted 500g cod fillet, cut into bite sized chunks — not too small or the fish will fall apart when cooking Juice
of 1/2 lemon Black pepper Fennel fronds to garnish
In a large bowl, toss the
vegetables with remaining
tablespoon of oil and season with salt and pepper.
Ingredients 3 - 4
tablespoons extra virgin olive
oil a 4 - 5 cm piece
of leek, cleaned and cut into thin slices 3 - 4
tablespoons filtered water 20 g dried porcini mushrooms, to be soaked
in filtered water for about 10 minutes then drained and chopped 200 ml
vegetable cream, unflavoured and unsweetened whole sea salt, just enough to -LSB-...]
Ingredients half a medium celeriac, peeled and julienned 2
tablespoons lemon juice 5 - 6
tablespoons vegetable cream (I used almond cream) a few fresh parsley leaves, cleaned and chopped 1 teaspoon truffle paté (a paté
of black summer truffle
in olive
oil, with no added ingredients) hazelnut
oil, to taste whole sea salt, just enough to -LSB-...]