Sentences with phrase «veg stock»

"Veg stock" is a short form of vegetable stock, which refers to a flavorful liquid made by simmering vegetables and spices in water. It is often used as a base for soups, sauces, or to enhance the taste of various dishes, and provides a vegetarian or vegan alternative to meat-based stocks. Full definition
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.
I've not tried this with veg stock, however it's the coconut milk which works so well with the tomatoes to create the best mix of flavours and consistency!
I was surprised by that and now I use veg stock more often.
Made it with dried cranberries instead of pears, took a hint from another wild rice recipe and used some apple cider and veg stock for the liquid, and button / «baby bella» mushrooms with a small pack of dried wild mushrooms.
Also for spices I used medium curry powder (of which the main ingredients are coriander, cumin and turmeric anyway) and I didn't measure but probably used 2 tbps of this, plus a little of chilli flakes, and 1 veg stock cube.
These warm spices make veg stock a «winter health tonic».
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.
of ras el hanout for interest, but it wouldn't have really needed it especially when starting with a good veg stock.
A shortcut would be to make a quick veg stock, don't add any salt, and then throw in a couple vegetable bullion cubes.
Jackfruit: 1 Tbsp oil 1 medium brown onion, cut into thin moons 2 x 560g cans young jackfruit in brine (NOT syrup) 1 tsp ground cumin 2 tsp smoked paprika 1 tsp dried oregano 1 tsp ground coriander 1/2 — 1tsp ancho chile powder 1 1/2 cups veg stock 2 Tbsp tomato paste 2 tsp liquid smoke 1 Tbsp veg worcestershire sauce
I also recently made homemade veg stock by saving scraps for a week and was wondering what I would use it for as it had no added salt so I think this will be a perfect combo with the salty ham!
You will need 650g butternut squash, peeled, deseeded and diced (prepared weight) 2tbsp groundnut or sunflower oil 4 small Thai shallots or 2 normal shallots 1 thumb ginger, peeled and finely sliced 2 lemongrass sticks, trimmed and sliced 2 red chillies, 1 deseeded and roughly chopped, 1 finely sliced 2 garlic cloves, left whole in skins 400 ml light coconut milk 400 ml veg stock light soy sauce, black pepper and lime juice, to season
sauteed some onion garlic and ginger in coconut oil added yellow curry paste, squash, veg stock and coconut milk and pureed and balanced it w / lime and agave.
You can use chicken stock in equal amounts of the veg stock and just add a couple tablesspoons of half and half creamer.
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.)
Instead, heat about 1/3 cup water, chicken or veg stock in a small sauce pan (medium to medium high heat) and once you see some small bubbles,, whisk in cornstarch, flour, or arrowroot until dissolved (don't let it come to a full boil).
Next comes the coconut milk and veg stock.
So far so good — I added some veg stock to help it along.
Stir in the garlic then add the veg stock, cream cheese, salt and some grinds of black pepper.
I used the chicken - veg stock I had on hand (I think this batch was chicken with some close to the end of life grape tomatoes, spinach, garlic, onion, carrots, celery, parsley.)
• For the veg stock I used a Kallo brand mushroom stock cube and always will from now on - lovely flavour!
There's also a lot of fresh ginger and garlic in here for extra flavor, carrots for texture and sweetness, and my homemade vegetable stock for lots of depth (I use porcini powder in my veg stock that adds an umami quality).
Hmmm, I guess I should post my veg stock recipe on the blog huh?
3 tbsp olive oil 1 cooking onion, diced 6 tbsp minced fresh ginger 6 cloves garlic 2 tsp curry powder 1 tsp cayenne pepper 1 1/3 cup carrot juice, or veg stock 3/4 cup rice vinegar 1 cup water 2 cups natural smooth peanut butter 1/4 lemon juice 2/3 cup tamari 2 tbsp toasted sesame oil 1/4 sunflower oil
could i also use some veg stock for some of the beer?
Only had crushed dried chilli so used that and some paprika, also added half an onion and half a veg stock cube for some extra flavour.
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