Shake off the excess flour and brown in two
tablespoons of vegetable oil until golden on each side.
Toss them nicely in 3
tablespoons of vegetable oil until thoroughly coated.
Not exact matches
Add no more than a
tablespoon of vegetable oil and allow it to heat
until almost smoking.
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.
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.
Add all the
vegetables to the chicken along with some splashes
of olive
oil and a couple
tablespoons of mayo
until it is nice and moist.
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.
Stir fry the chicken in 1
tablespoon of either sesame or
vegetable oil until it is fully cooked (about 7 minutes).
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.
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.
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.
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.
2 cups dried cranberry beans 2
tablespoons extra virgin olive
oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount
of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups
vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked
until al dente
2
tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large
vegetable bouillon cube (enough for 2 cups
of water) 1
tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled
until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
Heat 2
tablespoons of vegetable oil in the same skillet and fry the onions
until translucent.
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.
stems
of 4 - 6 broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge,
until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls
of other
vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful
of green leafy
vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2
tablespoons ghee or grapeseed
oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
Toss them with one
tablespoon of olive
oil, sea salt, pepper, oregano, and 1/2 teaspoon red pepper flakes and toss
until all
of the
vegetables are evenly coated.
Cook the stew pieces in a
tablespoon of vegetable oil over medium heat for 10 - 15 minutes or
until well - done.
Add between 2 and 3
tablespoons of honey to the mixture as a sweetener... MORE Spread the mixture onto a cookie sheet that has been greased with a small amount
of vegetable oil, and bake it in an oven heated to 350 degrees for 8 to 10 minutes or
until set.
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.