Instead of water
use organic vegetable broth, and add: 1 tsp Turmeric and 1/4 cup nutritional yeast.
Not exact matches
I made a few alterations to the recipe when I served it —
used 4 cups of low sodium
organic vegetable broth instead of water, and
used most of a seedless cucumber in place of the avocado.
For the
broth, I
used 6 cups of water and 2 cubes of Rapunzel
organic vegetable bouillon with sea salt and herbs, and salted to taste.
1 medium sized hokkaido pumpkin 2 - 3 carrots 1/3 of a medium sized celeriac (if you
use the small
organic ones,
use 1/2 instead) 1 apple 4 - 5 cups / 1 -1,25 l chicken
broth (
vegetable if vegetarian) 1 chilli, red, hot and fresh 3 sprigs of fresh thyme 2 onions 5 cloves of garlic 3 Tbsp apple cider vinegar 1/2 cup / 125 ml cream, fat 8 - 12 % Oil Salt & pepper
extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup
vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups
organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to
use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
This highly nutritious certified
organic sea
vegetable can be
used in soups, bone
broths, chowders, fish dishes, salads, when baking or steaming
vegetables, miso soups and added to other seasonings such as salt and pepper grinders, to add valuable and important extra nutrition and flavour.
I
used an
organic version of something like Rotel, instead of tomato, skipped the bay leaf,
used a 15 oz can of black beans, added 1/2 can of re-fried beans (stir in before adding the black beans and second amount of
vegetable broth), and added an extra cup of
vegetable broth.
Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I
used organic, fire roasted) 6 cups of low sodium
vegetable broth Salt and pepper
For the
broth, instead of 10 cups water with bouillon cubes and soy sauce,
use two 32 - ounce cartons of a good
vegetable broth like Pacific
organic (salted, not salt - free), plus two cups of water.
master stir fry sauce, from The Clever Cookbook 1/3 cup tamari (I
use organic + low sodium) 1 cup
vegetable broth 2 tablespoons honey (or brown rice syrup) 3 teaspoons
organic corn starch (I
used arrowroot)
1/2 cup plus 1 teaspoon
organic high - oleic safflower oil 1/2 cup white whole wheat flour 3 medium onions, chopped (about 3 cups) 3 stalks celery, chopped (about 2 cups) 3 medium green peppers, chopped (about 3 cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2 cups) 3 large cloves garlic, minced 1/2 cup dry sherry 4 cups chicken - style
vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style s
broth (recommend Imagine's No - Chicken
Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style s
Broth) 1 tablespoon vegetarian Worcestershire sauce (
use regular if you're not a veg) 3 bay leaves 1 teaspoon dried thyme 1 teaspoon dried oregano leaves 1 teaspoon dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I
used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
Slow Cooker
Vegetable Broth Recipe 1 medium or large white or yellow onion, peeled and cut - up 1
organic celery heart or about 6 stalks celery, trimmed and cut into chunks 4 big
organic carrots, peeled and cut into chunks 4 big cloves garlic, peeled and thickly sliced 2 bay leaves 2 teaspoons sea salt (I
use Celtic sea salt) 1 teaspoon whole black peppercorns 1/8 teaspoon dried thyme or a few fresh thyme sprigs 6 cups fresh cold water
INGREDIENTS 1 1/2 cup
organic red lentils (uncooked) 2 3/4 cups
organic vegetable broth 1 can
organic full - fat coconut milk (13.5 ounce can) 3 Small
organic roma tomatoes (diced) 1/2 Large
organic onion (diced) 1 cup
organic kale (chopped) 2 tablespoons
organic tomato sauce (I
used tomato paste) 1 1/2 teaspoon
organic ground cumin powder 1 teaspoon pink himalayan salt 1 — 2 pinch
organic cayenne pepper
Heat your
vegetable broth in a large pot (ideally make your own, otherwise
use an
organic vegetable stock cube with freshly filtered water).
To
use it in a meal, sauté sliced onions and bell peppers in low sodium
organic vegetable broth over medium heat.
Lacto - fermented condiments and beverages Bone
broths used in soups, stews and sauces Soaked whole grains Fresh
vegetables and fruits, preferably
organic
the high - quality ingredients
used for the The Flavor Chef's
broth (all
organic meat and
vegetables)
We also
use all
organic vegetables, sea salt and herbs to create the most nutritious bone
broth out there.
Soup Olive oil cooking spray 1 cup diced yellow onion 1/2 cup finely chopped carrots 2 28oz cans
organic diced tomatoes, divided 2 cups low - sodium
vegetable broth 1 cup water 1 teaspoon crushed red pepper 1 tablespoon Italian seasoning blend 3/4 cup (about half batch) roasted garlic cashew cream 16oz package frozen chopped kale or spinach, thawed kosher salt, to taste, if
using salt - free tomatoes
We
use only
organic vegetables and herbs and our water is reverse osmosis filtered, ensuring the final bone
broth is as pure and flavorful as it is packed full of vitamins, minerals and gelatin.
I really like the Pacific Foods brand for
organic unsalted or low - sodium
vegetable broth, which is what I
used for this recipe.