Sentences with phrase «uses vegetables like»

If she is still sensitive to these foods, you'll be better off opting for a grain - free dog food that uses vegetables like sweet potatoes as a source of carbohydrates.

You can mix it up and use any vegetables you like -LSB-...] Read more...

For this recipe, I used leeks, celery, and kale, but you could use any vegetables you like.

You can use any vegetables you like or you have in your refrigerator and add some protein.

It's also a good way to use some vegetables like eggplant, squash, and overly ripe tomatoes in bulk that might be otherwise difficult to use up.

I loved your suggestion about using the vegetables you like or have on hand.

Yum, I love how you can really use any vegetables you like or have on hand for this recipe — your version sounds awesome!

The recipe we put together includes summer squash, broccoli, red onion and corn but you can use the vegetables you like best (or have on hand).

Not exact matches

Days are spent tending to the over 125 fruit trees in the orchard, milking the goats for homemade ice cream and cheeses, gathering eggs from the chickens, ducks, and geese, and like Jefferson, creating special nurseries for monitoring and recording the best vegetable and flower results and finding creative ways to use the river and land.

It is like when you know the truth but you are denying the truth... like when you cook for example some vegetables and you use a lid to cover it so that it will boil nicely, when you cover with the lid, you do not see it but you know that there are vegetables... same as you know that this piece of metal can't do anything but still you are asking it... so its like you are denying the truth...

Hi Isabella, you could really use any other vegetable you like, perhaps chopped bell peppers.

I shape daikon radish into noodle - like strands (using this handy tool) and use them in place of noodles, in an effort to lighten things up and to squeeze another beautiful but underutilized vegetable into the mix.

It makes me feel that the term «vegan» is extremely unfortunate and misleading, because the term does not emphasize or even signify respect for animals or living beings or creatures, as it would benefit from doing, but rather uses a derivative form of «vegetable» or «vegetarian», which makes it sound as if the central point is — eating vegetation, i.e. plants, which makes it sound like a diet.

Lower starch vegetables like cauliflower replace the mash on our shepherd's pie and we use more nutrient - dense foods like butter and ground almonds (instead of refined flours and vegetable oil) in our cakes and cookies.

Peas can seem like a very standard, boring vegetable but when used in the right way they are insanely awesome and so outrageously delicious!

The root and leaves were eaten as a vegetable, and the root was also used as a bittering agent, like hops, in beer.

But I like that the cuisine in theese countries use a lot of spices, herbs and fresh vegetables.

To get the nutrtients from vegetables, like spinach, the best way is to use different cooking techniques, sometimes eat it raw, other times lightly steamed, stir - fried, baked and even slow cooked for a longer time.

Just like the vegetables, you can also use whatever dried fruits you have to hand.

You can use any mix of vegetables you like, and in any quantity.

1 / 2T Oil 1 Medium onion, diced 1 Large clove of garlic, minced 1» pc ginger, minced 1 / 2T Cinnamon 1t Cumin 1t Ground coriander 1 - 2t Harissa (optional if you like a bit of heat - or try 1 / 2t Chili Flakes) 1 / 2t Salt 1 / 3C Red lentils 1 1/2 C Vegetable broth 1 x 400g / 14oz Can of chopped tomatoes 1 1/2 C Cubed squash (I prefer large chunks) 1 Large carrot, chopped into large chunks 2 Medium courgettes, chopped into large chunks 1 / 2C Dried fruit (I used a mixture of unsulphured dried apricots and dried figs) 1T Lemon juice Chopped fresh parsley to serve

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

I like to use this Vegan Baba Ganoush Recipe a lot like hummus and dip vegetables or pita bread in it or use as a sandwich spread instead of mayonnaise.

I have never tried vegetable oil and I really like to use canola.

In terms of pasta, I like to use orzo when I want the pasta to be the sidekick to whatever vegetable I'm highlighting.

But you could really use any firm vegetable like parsnips, carrots and white potatoes.

My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio, as more water makes for soggy quinoa; (4) cook in vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.

Chilaquiles are a great way to use up any little leftover bits in your fridge, like shredded chicken or pork, crumbled bacon, roasted vegetables, and tofu.

What you have is not wrong but it is not enough, it is very common in recipes when using ingredients like these to provide other information because these items are purchased in pieces of vegetables not measurable cups, hence Hans» frustration.

For gluten - free option, use gluten - free pasta and breadcrumbsSalt amount will depend on how salty your vegetable broth is, start with a pinch and go from there For vegan, use Earth Balance butter or similar This may seem like alot of steps, but it comes together pretty quickly.

But seriously, use whatever vegetables you like here — you really can't go wrong, as long as you follow the basic recipe:

There are all sorts of flavorings and vegetables you can use to change them up and there's nothing like a little dinner bread which you can make in the time it takes to cook dinner (or less!).

Try using half vegan margarine and half non-hydrogenated vegetable shortening (like Earth Balance or Spectrum) for a pipe - able vegan frosting.

There are so many recipes out there using spaghetti squash and if you were like me it is a vegetable that I did not know too much about.

While you can totally make this soup vegan by using vegetable broth, I often like to add bone broth as my base for its gut - healing, skin - nourishing, joint - pain - reducing benefits.

In the spirit of using our abundant garden produce and foraging the beautiful wild greens around us, we are eating soup so loaded with leafy greens that it looks like extracted vegetable juice.

I baked slices of pumpkin as a topping but you could also use zucchini, flat mushrooms, sweet potato, onion, any root vegetable you like!

As always, use the ingredients as a guide and adjust spices and seasoning to your liking, as well as any other vegetables that are growing near you.

Rather than using potatoes, I prefer using lower glycemic / less starchy root vegetables like celeriac and parsnip.

This translates to whatever I use carrots for, like when I make my moist carrot cake, I feel It's healthy, a vegetable cake after all.

The way I make my vegetable soups are by enhancing the vegetables using different cooking methods like roasting, grilling, braising; all these cooking methods bring out the vegetable qualities, enhance the sweetness and flavor concentration to the soup.

It's cheap after all and handy for bulking up recipes like this, but you could use peas or any other chopped up leftover vegetables you might have to hand.

Vegetables (corn, peas, tomatoes)- I like to use fresh corn (when in season) and keep it for the rest of the year in our freezer, so I can have fresh corn all year long.

1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

Also, feel free to use different vegetables or protein if you like.

What I DO like about the vegetable addition is that a) it sometimes can bring a different aspect of flavour or colour to the cake, making it more interesting to eat b) its a GREAT way to use up a hell of a lot of veg at once e.g. if you have a bag of carrots starting to look a biiiit sad, turn em into cake instead of chucking them!

Use any combination of winter vegetables you like, vary amounts according to availability and taste — the following list is a guide.

I prefer to use rice vermicelli for an authentic texture, but feel free to use spiralized vegetables (like zucchini or yellow squash), or sweet potato noodles, depending on your preference.

-LSB-...](Here's one way to make zucchini noodles, or you can buy the Veggetti vegetable slicer like they used; it worked really well!)