Sentences with phrase «using veg»

Using a veg peeler shave 2 carrots into a bowl.

Using veg.

Use veg peeler to shave garlic t - h - i - n - l - y.

Your risotto came out a lovely rich brown color... great veg option for my SIL (if I use veg stock).

(I also used veg stock, and flax seed meal instead of bread crumbs.)

I have to admit that I don't use veg in my bakes anywhere near as often as I should do — I think a copy of Kate's book would definitely help put that to rights.

Its popular where I'm from (western India) and one of my fav ways to use veg in sweet dishes.

As other reviewers suggested, I upped the curry to 2 Tbsp, added some ginger to the cooking lentils and used veg.

OMGosh!!!! These were SO yummy!!!! The only substitution I made was coconut oil for the veg oil, since I do not use any veg oil in my baking.

I used veg broth instead of water, added cumin, salt, pepper, onion salt, adobo, and garlic powder this was incredible ❤️ My hubby loved it too!

I used veg stock instead of water.

could i also use some veg stock for some of the beer?

using the vegs the second time with part of the kvass as a starter, would you still add the salt for the 2nd batch.

Don't use «carbs» in the traditional sense ie bread, pasta, (man - made processed foods — sorry did I already make that point) use veg and then balance you veg out with protein and fats.

Not exact matches

I use exactly the same fruit and veg for my favourite smoothie, but I have never thought of adding chia or flax.

I know it sounds very strange to put avocado in something sweet and it's been a bit of a trend in healthy eating, I'm sure lots of you are skeptical of it, but we think it's definitely worth trying as using this is very creamy and we don't think you can taste the veg — instead you taste deliciously chocolaty tones with sweet hints of dates and a little banana, then you get the crunchy almonds and the yoghurt and chocolate sauce...

x P.S. I have to stay away from spinach at the moment, is there another green veg that you like to use in this dish?

For example our best - selling Souper Veg Soup uses the leftover broccoli stems, which aren't beautiful enough for our salads, but still taste great.

I'm striving to use less bananas and more fruit / veg other than berries and kale.

We aren't vegan or GF but I can use your recipes and add my poultry or fish to it, or make a poultry or fish dish but dress it up with lots of veg on the side.

The ingredients you use, whether tins, spices, or fresh veg are really staples, and seldom are they not in my cupboard or fridge.

We focus on four things for this — carefully planning quantities, giving any wastage from the delis to local community causes, using leftover veg in other dishes, and using companies that turn waste into fertilisers rather than just adding it to landfill.

I also use my own muesli with fruit in the morning and oats and fresh veg for lunch with veggie juice for lunch, or quick dinner etc..

You could definitely use the pulp from carrots, celery etc for a soup or stew as it is purely fibre and when added to veg stock, will make a lovely thick soup.

I just use it raw drizzled on salads and veg.

I used 2 cups of chicken broth and 2 cups of water instead of veg stock because it was what I had around and it still worked perfectly.

unless you know the farm uses compost methods organic really does nt have much meaning either... vegs grown in compost soil are shown to have more flavor (due to sugar analysis) and more trace elements which our diets need there is a whole science to composting and using it in gardens for your vegs

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I used more veg stock and lemon juice in place of wine and dijon mustard as advised in place of miso and topped with sun dried tom's as someone said.

I also deglazed the pan with 1/4 c of cognac before adding the stock (I used homemade Vietnamese - style chicken, not veg)

I have made chocolate cake with chestnut puree that I enjoyed (but was rather soft)-- my favourite use for chestnut puree was in soup with parsnip or other root veg and perhaps a touch of orange

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You can use small container caps to give perfect cylindrical shape to your veg patties.

Add all the veg to a blender along with the stock (use as much as you need to get your desired consistency)

The recipes are going to be a mix of dishes, utilising various seasonal veg, but I'm also going to show you guys how to make some quick and easy party food using a mixture of shop bought and whole food ingredients so you can show all your friends and family just how wonderful a cruelty free Christmas can be

-LSB-...] from Not Without Salt, an easy quinoa salad by Bon Appetit, one of the easiest and most delicious fresh herb marinated fish, and raw veg recipe from Cannelle et Vanille, and a way to use up the abundance of zucchini with a healthy -LSB-...]

And whenever I want to make some veg noodles I use my regular peeler.

Baigan ki sabji is a veg curry cooked using brinjal commonly known with different spellings like baingan, baigan etc... It is also called as eggplant and aubergine in different places.

We hope you'll use our veggie tracker to track your veg and keep your friends posted on what you've got going on by sharing your veggie adventures on social media using the hashtag #VegOut2018.

So many uses for extra veg!.

Love that you used spaghetti squash, zucchini and mushrooms for the veg!

Lauki ki sabji or lauki chana dal ki sabzi is a veg curry made using bottle gourd commonly called as lauki / doodhi and in some parts of India it is also called as kaddu.

I just started pickling vegetables so these sliders are the perfect use for my pickle veg.

I was able to use the first veggies from my garden in it (kale and basil) and while I made a few adjustments (basically I threw in what veg I had in the fridge) I made your vinaigrette to the letter and it's AMAZING.

I'm trying to cut down on sodium so used coconut aminos in place of the soy sauce and cut the olive oil in half, adding extra veg stock instead.

This is a recipe I love, but I cook it differently: http://www.theppk.com/2010/11/double…ckpea-cutlets/ I bring about 1 1/2 cups of veg broth (I usually use Better than Boullion no chicken) to a simmer, -LSB-...]

while the pasta is cooking, in the same pan you used to saute the vegs and fry up the balls, heat up the remaining olive oil, on medium low.

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!

plus a great lable)- veg broth (no less «meaty than if I'd used beef)- Rosemary in place of thyme (what was on hand / fresh)- and finally, topped with plain yogurt instead of sour cream (again, what was on hand)

I used coconut oil instead of veg oil and a streusel topping, and I couldn't taste any coconut once baked