So off to the farmers» market or
vegetable aisle with you.
Not exact matches
I started in the
vegetables aisle and moved right on up to a new bicycle and a fancy coat
with a faux - fur collar!
Canned
vegetable broth found in the soup
aisle of most markets works as a base here in this secret formula that bursts
with flavor as a purely vegetarian dish.
It's no surprise that vegans tend to be very familiar
with the fruit and
vegetable aisle!
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned
vegetable stock, found on soup
aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes
with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
While the website version of «What's On My Food» is helpful for advance planning, the iPhone app is handy while plying the supermarket produce
aisles to help decide whether to go for organic
vegetables or stick
with the cheaper conventional ones.
I started experimenting
with vegetables as a substitute for flour and other high carb ingredients in our favorite foods, including cauliflower pizza crusts and sandwich thins - Outer
Aisle Gourmet was born.