Coat a large sauté pan with 1
tablespoon vegetable oil over medium heat.
In a large non-stick skillet, heat 1
tablespoon vegetable oil over medium high heat.
In wok or large skillet heat 1
tablespoon vegetable oil over medium - high heat 1 minute until hot.
Not exact matches
* 1
tablespoons olive
oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked
over, and drained * 1/2 cup organic raisins * 4 cups
vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
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 1/4 cups slit red lentils, picked
over and rinsed 1 1/2 teaspoons salt
vegetable oil cooking spray 2
tablespoons olive
oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1
tablespoon ground coriander 2
tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive
oil, for serving
Heat 1
tablespoon of the
vegetable oil in a cast iron skillet
over medium - high heat.
In a large cast iron skillet
over medium - high, heat 1
tablespoon vegetable oil and 1
tablespoon butter.
Heat 1
tablespoon vegetable oil in a large skillet
over medium - high; cook 2 cutlets until browned and cooked through, about 2 minutes per side.
Rub 1
tablespoon of
oil over inside and outside of
vegetables, then season generously with salt and pepper.
While
vegetables are cooking, heat 2
tablespoons oil in a large non-stick frying pan
over medium - high heat.
Ingredients: 2
Tablespoons vegetable oil 4
Tablespoons Bigfat's 3o8 hot sauce 2 cups jasmine rice 3/4 cup coconut milk 2 1/2 cups water 1 pinch salt, to taste Prep Time: 7 mins Total Time: 32 mins In saucepan
over medium low heat, add
vegetable oil, 308 hot sauce.
Ingredients: 1 lb raw shrimp (22 - 30 count) and pat completely dry with paper towel (de-veined will save some time) 1
Tablespoon vegetable oil 1/4 cup white wine juice of 1/2 small lemon 1 - 2 teaspoons Bigfat's 3o8 Garlic Ginger Hot Sauce fresh parmesan, asiago, or romano to dust
over baguette baguette Prep Time: 20 mins (if de-veining shrimp) Cook Time: 10 minsSlice baguette, lightly coat with butter and sprinkle of shredded cheese.
Poke 4 large russet potatoes all
over with a fork; rub with 2
tablespoons vegetable oil.
Heat 2
tablespoons of
vegetable oil in a large skillet
over medium - high heat.
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 serve.
Heat remaining 1
tablespoon oil in skillet
over medium - high; add ground sirloin mixture, and cook, stirring often, until beef is browned and
vegetables are tender, 4 to 5 minutes.
Heat 1
tablespoon olive
oil in a small skillet
over medium heat and cook the
vegetables for about 5 minutes, or until tender.
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
Heat 1
tablespoon vegetable oil in a wok or large skillet
over high heat.
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.
Put 1
tablespoon vegetable oil in a large nonstick skillet
over high heat.
While the roasted
vegetables are cooling, heat the 2
tablespoons olive
oil in a saute pan
over medium heat.
Put a large skillet
over medium heat and add 2
tablespoons vegetable oil.
Put the remaining 1
tablespoon vegetable oil in the pan
over medium - high heat.
Add 1-1/2
tablespoons vegetable oil to a large skillet (be sure it's big enough to hold the tenderloin)
over high heat.
Put a large pot
over medium - high heat and add the remaining
tablespoon vegetable oil and the sesame
oil.
Put 1
tablespoon vegetable oil in a large pot
over medium heat.
Heat 3
tablespoons vegetable oil and 1
tablespoon sesame
oil in very large skillet or wok
over medium heat.
Ingredients 1
tablespoon olive
oil 1 1/2 cups onion, finely chopped, about 1 large 1 1/2 teaspoon thyme, dried, 2
tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium chicken broth,
vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1
tablespoon Parmesan cheese, Shredded; about a
tablespoon per serving Instructions Step 1 Heat olive
oil in large, nonstick saucepan
over medium heat.
Add 1
tablespoon of the
vegetable oil and the sesame
oil to a large skillet or wok
over medium heat.
12 ounce dried cannellini beans, picked
over and rinsed 2
tablespoons extra-virgin olive
oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups
vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3
tablespoons chopped fresh basil (optional) 2
tablespoons chopped flat - leaf parsley (optional)
Drizzle 3
tablespoons of olive
oil over the top of the
vegetables and sprinkle generously with kosher salt and ground pepper to taste.
Melt the chocolate and
tablespoon of
vegetable oil using a double boiler (or a bowl
over a pot of water, if you're like me).
Sea salt 3
tablespoons extra-virgin olive
oil 1 large bunch asparagus, ends trimmed, cut into 2 - inch pieces 2 stalks celery, chopped 1 large onion, chopped 2 quarts faux chicken or
vegetable stock 1 bay leaf 1 cup thick cashew cream, plus more for garnish Freshly ground black pepper 2 cups fresh baby spinach Microgreens for garnish Place a large stockpot
over medium heat.
Makes 8 servings 2
tablespoons olive
oil1 cup celery, chopped1 cup onion, chopped1 cup green bell pepper, chopped3 cloves garlic, minced2 chipotle peppers *, finely chopped1 can (28 ounces) no salt added fire - roasted diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium
vegetable broth1 / 2 cup Grape - Nuts cereal1
tablespoon chili powder2 teaspoons ground cumin1 teaspoon dried oregano3 / 8 teaspoon salt1 / 2 teaspoon dried thyme leaves1 / 4 — 1/2 teaspoon red pepper flakesFreshly ground black pepper, to taste Heat
oil in a large Dutch oven
over medium - high heat.
To make the sauce, heat a medium sauté pan
over medium heat and coat with 2
tablespoons vegetable oil.
Pre-heat a large nonstick pan
over medium heat with 2 - 3
tablespoons of
vegetable oil.
When you are ready to cook your burgers, pre-heat a large nonstick pan
over medium heat with 2 - 3
tablespoons of
vegetable oil.
Add one
tablespoon of
vegetable oil to a large skillet
over medium high heat.
Heat 1
tablespoon vegetable oil in a large ovenproof skillet, preferably cast iron,
over medium.
Heat 1
tablespoon vegetable oil in your Dutch oven up
over medium - high heat, and when the
oil starts to shimmer and smoke, carefully lower the pork shoulder in fatty side - down.
Lentil soup with crispy salami own recipe 2
tablespoons olive
oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2
tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml)
vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan
over medium heat, heat the olive
oil.
Heat 3
tablespoons vegetable oil in a skillet
over medium high heat.
3
tablespoons olive
oil 2 large carrots, small dice 1 medium yellow onion, small dice 2 stalks celery, small dice 3 cloves of garlic, minced 1
tablespoon balsamic vinegar 2
tablespoons smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 1/4 cups red lentils, rinsed 4 cups
vegetable stock sea salt & ground black pepper, to taste 2
tablespoons fresh lemon juice (from 1/2 a large lemon) chopped fresh herbs for serving (see headnotes) In a large pot or deep braiser, heat the olive
oil over medium heat.
If you have a gas stove, you can roast the peppers by placing them directly
over the flame and using your handy tongs to flip until charred on all sides.If you wish you can saute the onion, celery, garlic, and Italian Spice mix, in 1 1/2
tablespoons of olive
oil before adding the water or
vegetable stock.
In a small saucepan
over medium heat, stir together the coconut milk, 2
tablespoons of
vegetable shortening / coconut
oil, and cane sugar.
Heat 1
tablespoon vegetable oil in a large non-stick skillet
over medium high heat until
oil is very hot but not smoking.
Heat 1
tablespoon vegetable oil in a skillet
over medium - high heat.