Not exact matches
1 small onion, chopped 1 garlic clove, minced 1 tablespoon
vegetable oil 1 to 1 1/2 cups chopped green New Mexico chile, roasted and peeled 1 small
tomato, peeled and chopped 2 to 3 cups chicken
broth 1/4 teaspoon ground cumin 2 tablespoons cornstarch mixed
with 3 tablespoons water
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or
vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced
tomatoes,
with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Give it to a pot together
with the finely chopped sun - dried
tomatoes, add 250 ml / 1 cup of the
vegetable broth and bring to a boil.
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1 Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced
Tomatoes with Chilis 1 1/2 cups
Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker.
vegetable oil 1 large white onion, roughly chopped 1 medium red bell pepper, roughly chopped 1 medium green bell pepper, roughly chopped 2 serrano chiles, chopped, seeds and ribs removed (optional) 1 cup beef
broth 1 can diced
tomatoes with juice 1/2 tsp.
Loaded
with vegetables, flaked quinoa and black beans in a lightly spiced
tomato vegetable broth.
A thick and rich soup
with lentils, carrots, celery, peppers, spinach,
tomatoes and parsnips simmered in
vegetable broth and lightly spiced
Filed Under: Soup Tagged
With: Clean, Comfort Food, Crock Pot, Gluten - Free, Healthy Recipes, Meal Planning, Sauces, Slow Cooker,
Vegetable, Video, Weeknight Dinners, WinterIngredients: black beans, chicken, chicken
broth, cilantro, greek yogurt, lime, salsa verde,
tomatoes
A meal - worthy vegan
vegetable pasta soup
with a little bit of everything: delicious
vegetable broth, fire - roasted
tomatoes, kale, carrots, thyme and toothsome pasta, created in partnership
with Imagine ®.
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons
tomato paste 4 cups low - sodium
vegetable broth 2 (10 - ounce) cans diced
tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
Cooked in
vegetable broth with canned
tomatoes, edamame, and kale.
Filed Under: Dairy - Free, Egg - Free, Gluten Free, Grain - Free, Nut - Free, Refined Sugar - Free, Sides, Soy - Free, Sugar - Free, Vegan, Vegetarian Tagged
With: 10 ingredients or less, bean, cannellini bean, cream cheese, garlic, Italian Seasoning, Kite Hill, onion,
tomato,
tomato paste,
vegetable broth
mushroom
broth from above 8 cups
vegetable stock, possibly more 14 1/2 ounce can diced
tomatoes with juice 2 cups cooked kamut or farro
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.
* 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
These mahashi are made by using a special tool to core out the innards of small - sized veggies, then stuffing them
with seasoned rice, and finally cooking whole in
vegetable stock or thin
tomato broth.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or
vegetable broth (beef
broth is traditional but
vegetable to make it vegetarian; it works
with either) 2 tablespoons
tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Add the
vegetable broth, drained corn, the whole can (
with juicof stewed
tomatoes, and a bay leaf.
Once as directed which was pretty darned good and 2nd time tripledtried the
vegetable ingredients (not the fish)
with one small minced clove of garlic and a bit of sun dried
tomato to create a lot of soupy saucy dipping
broth.
Filed Under: Entrees Tagged
With: 30 Minute Meals, Clean, Comfort Food, Gluten - Free, Healthy Recipes, Meal Planning, Vegan,
Vegetable, Vegetarian, Weeknight Dinners, WinterIngredients: avocado, black beans, butternut squash, cilantro, cumin, garlic, jalapeno, paprika, tomatoes, vegeta
Vegetable, Vegetarian, Weeknight Dinners, WinterIngredients: avocado, black beans, butternut squash, cilantro, cumin, garlic, jalapeno, paprika,
tomatoes,
vegetablevegetable broth
Add roasted
vegetables to a blender along
with white vinegar,
tomato paste, cashews, and
vegetable broth.
In addition to zucchini, it's also made
with green beans, chopped onion, and sliced carrots, all cooked until tender in a
tomato —
vegetable broth (or you can also substitute chicken
broth if you like).
Add frozen
vegetables,
tomatoes with juice, pasta,
broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until
vegetables are tender and pasta is al dente, about 10 minutes.
Usually it looks something like this: eliminate sugar, dairy, wheat, meat, caffeine, and alcohol steadily over three days; eliminate nuts, seeds, and nightshade plants (
tomatoes, potatoes and eggplants) over two days; eat whole grains and steamed
vegetables for one to two days; drink fresh juices and
broths for two to three days (
with one day devoted to lemon - maple - cayenne tea); and steadily climb back out.
Lisa made this soup when we were in California during the holidays — orzo, chickpeas, and spinach swim in a simple
vegetable broth, topped
with garlicky
tomatoes and shredded Parmesan.
Next pour in both cans of beans, diced
tomatoes (
with juices),
tomato paste and
vegetable broth.
Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve
with Italian sausage (a local version) and oven roasted
tomatoes; simmer
with chicken, beef or
vegetable broth, a handful of chopped herbs and a splash of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe
with a little bacon) to brighten the season's coarser salad greens; try lentils
with caramelized onions and plain yogurt, a universal and delicious combination.
It's quite similar, a very thick
tomato broth with some
vegetables, usually onions and poblano peppers, once boiling the eggs are dropped and cooked through.
I literally took all the last bits of
vegetables, along
with some pantry staples like
broth, canned
tomatoes and beans and made this super nutritious soup.
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)
Ingredients 3 Tbsp olive oil 1 small onion, diced 1 small zucchini, diced (about 1/2 cup) 1 small yellow squash, diced (about 1/2 cup) 2 small carrots, diced 1 - 2 celery stalks, diced 1/3 cup frozen lima beans 4 cloves garlic, minced 1 tsp dried parsley 1 tsp dried oregano 1 tsp dried basil 1/4 tsp black pepper 1/4 tsp dried thyme pinch of red pepper flakes 2 bay leaves 2 Tbsp
tomato paste 1 (15 oz) can reduced sodium diced
tomatoes,
with juices 2 (15 oz) cans
vegetable broth * 3 cups hot water 1 (15 oz) can Kidney beans, rinsed and drained 1 (15 oz) can Great Northern beans, rinsed and drained 2 cups kale, finely chopped (tough stems discarded) 1/2 cup small pasta shape Pinch of kosher salt, if needed
I cooked my Israeli Couscous in
vegetable broth, used Orange Craisins, Rosemary, Parsley, Dried Mint, Oven Roasted
Tomatoes and Garlic, Green Apple and then finished everything off
with some amazing toasted Pine Nuts.
For best results, use a mild
vegetable broth, such as Imagine or Swanson, preferably one not made
with tomatoes.
Recipes include: Breakfast and Snacks: Green Smoothie, Green Juice, Cherry Ricotta Bake, Brazil Nut Oat Yogurt, Cocoa Buckwheat Granola, Apple and Carrot Breakfast Salad, Chestnut and Buckwheat Crepes
with Leeks and Mushrooms, Strawberry Oat Milk Smoothie, Amaranth Pumpkin Porridge, Key Lime Breakfast Parfait; Zucchini, Chocolate and Blueberry Pancakes; Matcha Kiwi Smoothie, Carrot Orange Muffins, Turmeric Ginger Tea, Fig Bars, Kale and Mustard Muffins, Chocolate Hemp Bars
with Prune Caramel Savories: Fava Bean, Quinoa and Mint Salad, Miso and Raspberry Forbidden Rice Salad, Strawberry Soba Salad, Large Autumn Salad, Summer Bounty Salad, Roasted Kala Chana Hummus, Chunky Beet Sauerkraut, Cranberry Chutney, Marinated Stuffed Poblano Peppers, Peach and Avocado Summer Rolls Soups: Black Lentil and Butternut Squash Chili, Avocado Cilantro Soup, Roasted Chestnut Soup, Golden Gazpacho, Pappa al Pomodoro, Lazy Sweet Potato Dumplings in
Broth, Creamy French Bean Soup, Apple Anise Soup Mains: Fingerling Potato and Rosemary Flatbread Pizza, Beet and Buckwheat Gnocchi, Squash Blossom Quiche, Fava Bean Quinoa Cakes, Tarragon Millet and Pear Stuffed Squash, Coconut Black Rice
with Grilled Peaches, Colorful Tacos, Citrus Broccolini
with Cardamom Tofu, Cauliflower Pie, Broccoli Rabe Focaccia, Tarragon Pistachio Falafel
with Grilled Peach Salsa, Black Bean Pasta
with Cherries and Dandelion, Chickpea Crepes
with Mango Salsa, Asparagus and Kohlrabi Tart, Butternut Squash Fritters, Heirloom
Tomato, Olive and Basil Tofu Souffle, Chanterelle Mushroom and Rutabaga Tartlets, Zucchini Spaghetti
with Nectarines and Pumpkin Seed Pesto, Caramelized Fennel and Fig Pizza, Celeriac Garbanzo Stew
with Slow - Roasted
Tomatoes, Mediterranean Dolma Tea Time: Mango Lime Tartlets, Roasted Plum Ice Cream, Rum and Raisin Bundt Cakes, Rhubarb and Rosemary Tart, Lemongrass Raspberry Trifle, Berry and Chocolate Crisp, Lemon Bars, Persimmon and Chocolate Loaf, Apple and Blackberry Cobbler, Thumbprint Cookies, Pink Salt Chocolate Mousse Tart, Earl Grey Poached Pears
with Hazelnut Panna Cotta, Swirled Acai and White Chocolate Cheesecake, Fall Sorbet Trio, Blood Orange Chocolate Cakes, Apricot and Lavender Tart, Cocoa Nib Cookies, Peach and Raspberry Tartlets, Fig Cupcakes, Black and White Chocolate Cups Play Time: Avocado and Strawberry Popsicles, Everything Halva,
Vegetable Miso Soup, Thunderstorm Cookies, Spinach and Quinoa Blinchiki, Garbanzo Chocolate Pops, Animal Cookies, Whole Grain Crust Mini Pizzas, Sweet Potato and Apple Doughnuts, Chocolate Milkshake, Flower
Vegetable Tartlets, Pink Lemon Coconut Bonbons, Apple and
Vegetable Chips, Beet and Chocolate Pudding, Quick Spelt Bread
with Concord Grape Jelly
Today we'll celebrate Fall
with a big ole pot of chili that consists of lentils / quinoa / fire roasted
tomatoes / and chickpeas in a clean and rich tasting
vegetable broth that's so delicious; it's worth every...
With all that
tomato puree,
vegetable broth and beer, there was too much liquid.
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)
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
Once I start to feel better I'll certainly be treating myself to a bowl of this quinoa black bean pumpkin soup (or perhaps my vegan
vegetable soup
with cherry
tomatoes, chickpeas and olives, or my copy cat vegan Panera
Broth bowl
with lentils & quinoa, or my vegan butternut squash stew
with tomatoes and quiona.
This cauliflower rice comes together
with a few simple ingredients: cauliflower (duh), onion, garlic, cumin, salt,
tomato paste, and
vegetable or chicken
broth.
I also use
vegetable broth instead of chicken
broth, and add a tablespoon of
tomato paste to the recipe (and I'm heavy
with the other spices).
A certain magic happens as the beef and aromatic
vegetables slowly cook down
with wine,
tomato paste, and
broth.
1 tablespoon extra virgin olive oil 1 large yellow onion, chopped 1 yellow bell pepper, diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium
vegetable broth 2 (14.5 ounce) cans diced
tomatoes with chiles, including juices 1 tablespoon chipotle chile in adobo sauce, minced 2 teaspoons chili powder 1/2 teaspoon dried oregano salt and / or pepper, to taste
In a caserole dish or oven safe pan
with a lid, add the chickpea liquid, the chickpeas,
vegetable broth, garlic, shallot, fresh thyme, cherry
tomatoes, lemon slices, capers, and olive oil.
Soups and Chili Curried Butternut Squash Soup Easy Vegetarian Chili Hearty Fresh
Vegetable Soup
with Veggie Stock Favorite Veggie Soup Pumpkin Black Bean Soup Red Lentil Soup
with Sweet Potatoes and Kale Red Pepper and Yellow Split Pea Soup Roasted Carrot Soup Simple
Tomato Soup
Vegetable Broth Vegetarian Lentil Soup
with Greens Vegetarian Yellow Split Pea Soup
1/2 cup olive oil 6 chicken thighs 1 - 3 tablespoons Luzianne Cajun spice, or more to taste 2 cups chopped celery 2 cups chopped onion 1 whole head of garlic, peeled and chopped 2 cups chicken or
vegetable broth 1 lemon, cut in half 1 (12 - ounce) bottle Saranac Pale Ale or ale of your choice 1 bag shrimp boil (optional) 2 cups chopped chorizo sausage 2 cups chopped ham 2 (28 - ounce) cans whole Sclafani
tomatoes,
with juice 2 pounds shrimp, any size, peeled and deveined 2 (8 - ounce) boxes Goya Yellow Rice, prepared according to package directions
To the pot, add the
vegetable broth, diced
tomatoes with their juices, thyme, rosemary and the quinoa.
Carefully add in the
vegetable broth or water along
with the barley, diced carrots, chopped cabbage, zucchini, crushed
tomatoes, and bay leaves and bring to a slow simmer over medium heat.
Add 1 cup of the
vegetable broth to your blender along
with the sun - dried
tomatoes, 1 tablespoon of the garlic, and the red pepper flakes booster and blast on high for 30 to 60 seconds, until smooth.
Pour in a can of diced
tomatoes, 1/2 cup
vegetable broth, and season
with salt.