You may also
use any vegetables of your choice or even make this onion free.
Indo Chinese Fried Rice or Vegetable Fried Rice is a quick and easy to make, flavorful rice recipe prepared
using vegetables of your choice in less than 30 minutes.
You can really
use any vegetables of your choice.
* you could also
use another vegetable of choice.
Not exact matches
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (
using the
vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
Chilli Coriander Rice is a very easy to make, spicy and flavorful rice recipe prepared
using rice, coriander leaves or cilantro, green chillies, sauces and
vegetables of your
choice and served with honey sriracha sauce.
The possibilities are endless, you can
use any kind
of bean, grain, nut, etc, let alone the
choice you have with
vegetables.
Five Spice Apple Braised Whole Chicken (inspired by Fit Daffy's Chinese Poached Chicken recipe) Ingredients: 1 whole chicken - skinned and trimmed excess fat as much as possible without tearing the meat 1 Tbsp avocado oil or coconut oil (or any high heat cooking oil
of your
choice — just don't
use vegetable / seed oils!)
1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups
vegetable stock 1 heaped cup small - diced
vegetable of choice (see headnote) 4 cups chopped greens
of choice (roughly one bunch — I
used a mixture
of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
Set sauce aside and steam the remaining
vegetables of choice, I
used lacinato kale and green peas.
For the soup: 1 t oil
of your
choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or
vegetable broth) 4 cups
vegetable broth 1 T curry powder
of your
choice (I
used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4 cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4 cup milk
of choice (rice, soy, hemp) 1 cup dairy - free Swiss cheese substitute 1/2 cup gluten - free, dairy - free cracker crumbs (
use buttery - type cracker)
Vegetable oil spray
Hi Sande, the cabbage my family
uses is a common white cabbage — very sturdy as it keeps through winter — historically, this cabbage was one
of the very few
vegetables to keep through winter; we still
use the same white cabbage for fermentation even though the other
choices are there.
-- 1 bag dried Puy French lentils (or other lentil variety
of choice)-- 3 carrots, chopped — 3 celery stalks, chopped — 1 large spanish onion, chopped — Pinch
of dried thyme — Pinch
of smoked paprika — 3 cloves garlic, chopped — Salt & freshly cracked black pepper —
Vegetable broth or water (I
used veggie homemade broth)
If you'd rather not roast
vegetables, there are plenty
of other
choices that can be cut up and
used when needed to make your salad.
My frying oil
of choice is peanut oil, but in Egypt sunflower oil or
vegetable oil are more commonly
used in cooking.
For the rolls: 280 g flour (2 1/3 cups)[I
used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[
vegetable oil
of your
choice works well, too] 1/4 t salt
«I had many parents come to me and share stories
of how their children started ordering salads when they go out for dinner or how their children
used to not eat any fresh foods, but the salad bar gives them so many
choices and helps them develop a taste for fresh fruits and
vegetables,» said Director Brackett.
Note: If you're vegetarian, this soup can easily be made vegetarian or vegan by substituting the chicken for chickpeas (or a protein source
of choice) and
using vegetable broth.
~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter powder ~ 1/2 cup water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a
vegetable peeler or spiralized ~ 1/2 cup bell peppers
of choice (I
used four mini sweet bell peppers)
I
used lots
of vegetables and dried fruits, which make this a great
choice for harvest - time holidays (like Sukkot!).
package rice noodles Assorted
vegetables (such as): 1 squash, 1 onion, 1 tomato, 3 carrots 4 — 6 cups broth (
use the stock
of your
choice:
vegetable, seafood, chicken, beef) Soy sauce to taste Fresh cilantro Lime wedges
1 tablespoon olive oil 2 cloves garlic, minced 1 onion, chopped 1 teaspoon rosemary / oregano / thyme veggies (carrot, courgette, pepper, mushroom, spinach, brocoli, tomatoes, chili, olives) 200 grams pasta (I
used spelt spaghetti, but GF brown rice pasta is great too) 750 ml vegan
vegetable stock 1 can lentils / bean
of choice
1 Tbsp olive oil 4 cups
vegetables, chopped (I
used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I
used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs
of your
choice (optional)(I
used tarragon.)
Cut
vegetables of your
choice to 2 inch pieces (we
used onion, yellow and red pepper, mushrooms).
I find it very difficult understanding exclusive food
choices especially more extreme then veganism for instance (since 99.9 %
of ALL humans cook from the very discovery
of fire in the prehistory; I don't think there is any tribe left out there that doesn't
use fire) I have a feeling you are ready for compromise though (Cooked potatoes, hot
vegetable broth etc.) so that sounds reasonable and good for your child who will not be marginalized and left out
of society.
Traditionally, suan cai from Northern China
uses Napa cabbage as the
vegetable of choice while Chinese mustard greens are
used in the South.
300 ml fat free yoghurt, thinned with 15 ml milk 1 large egg 80 ml oil (such as
vegetable, safflower, sunflower or olive oil) 50 grams lightly packed dark brown sugar 1 teaspoon vanilla extract or zest
of citrus fruit
of your
choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I
used 10 strawberries but have previously
used frozen raspberries and blueberries successfully)
In certain sorting and ejection systems for large piece sorting applications (e.g. whole
vegetables and whole fruit), the
choice to
use a sorter that is fitted with finger ejection (such as the TOMRA 5A), as opposed to air ejection, significantly reduces the
use of compressed air, which improves the overall energy efficiency
of a food processing line.
Use pesto to dress cooked pasta
of your
choice or as a sauce for
vegetables or fish.
You can add / take away the
vegetables of your
choice of course but if you want the full ingredient list / description
of what I
used, it is listed down below!
However you may
use your
choice of vegetables and make it as creative as possible.
«I had many parents come to me and share stories
of how their children started ordering salads when they go out for dinner or how their children
used to not eat any fresh foods, but the salad bar gives them so many
choices and helps them develop a taste for fresh fruits and
vegetables,» said Director Brackett.
Hummus and veggies — not new or revolutionary, but a solid
choice, especially if you mix things up by adding pureed
vegetables or
using different kinds
of beans.
To save some fat calories, this split - pea soup doesn't contain ham, which also makes this soup a great vegetarian
choice too, provided you
use vegetable broth instead
of chicken broth.
WASHINGTON, Sept. 8, 2016 - More school cafeterias are
using strategies to increase consumption
of fruits,
vegetables and other healthy
choices, while expanding student access to school meals through government programs such as the Community Eligibility Provision (CEP), according to a new national survey
of school meal program operators.
1 yellow onion, diced 2 - 4 cloves garlic, minced 1/4 cup avocado oil (olive oil also excellent) 2 cans diced tomatoes (I
use 14.5 oz cans
of Muir Glen fire roasted tomatos — they're amazing) 1 cup
vegetable stock or broth 1 cup almond milk (or milk
of your
choice) 1/4 -1 / 2 cup fresh basil 2 cups pre-baked and shredded chicken
Over a bed
of mixed greens or spinach, add 1/2 -1 sliced avocado, 1/2 -1 can sardines (with oil), 1/2 -1 sliced tomatoes or handful cherry tomatoes, a squeeze
of lemon juice, and any other chopped
vegetables of choice (for added crunch,
use celery or carrots).
Use seamed broccolini or another green
vegetable of your
choice instead.
2 pounds (Two 16 ounce bags)
of frozen veggies
of choice, or approximately 6 cups
of canned or fresh
vegetables of choice (I
used an organic Mediterranean blend from Whole Foods and asparagus)
Using the list, begin with a grain
of choice, add some beans, greens, other
vegetables (raw or cooked), and nuts or seeds, perhaps some fruit as well.
Bananas and pineapple are the fruits being
used, with spinach the
vegetable of choice.
In the photo, I
used kale, purple cabbage, and red pepper, however feel free to add any Super
Vegetables you'd like, or roasted veggies and serve with dressing
of choice.
If given the
choice a cat would rather eliminate in the middle
of a
vegetable garden and be able to see all around them versus
using a cave - like environment.
Another grain free product, Viva La Venison makes
use of only free range New Zealand venison as well as large quantities
of fresh fruits and
vegetables to create a healthy, tasty
choice for your pup.
There are many
choices of vegetables you can
use to feed them.
• Greeted customers when they arrived at the deli counter and provided them with the menu • Assisted customers in choosing deli items
of their
choice and provided alternates for unavailable items • Prepared orders
using deli items such as meats, cheeses,
vegetables and fruits according to specified recipes • Ascertained that all prepared orders were properly packed and timely handed over to customers • Cleaned and sanitized counters and display units on a regular basis, and ensured that they were properly stocked at all times
Following is a very basic recipe in which you can substitute the
vegetable of your
choice, the fish
of your
choice (some people like to
use salt herring), and whatever else you may have handy.