Sentences with phrase «vegetable broth +»

2 Tablespoons olive oil + more for garnish 1 cup finely diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice + more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth + water

Pie Filling 4 medium carrots, peeled & roughly chopped 4 stalks of celery, ends trimmed & roughly chopped 1 cup of mushrooms, roughly chopped 3/4 cup of peas 1 cup of Beyond Beef Crumbles (or protein of choice) 1 large handful of fresh parsley, chopped (or 1 tsp dried) 1 tsp of coconut aminos (or soy sauce if you can tolerate soy) 1/4 tsp each of dried oregano, garlic, onion & thyme 1 cup of vegetable broth + 2 tbsp of brown rice flour

Not exact matches

Basically, I use sauteed onion / garlic, black beans, salt, pepper, cumin, chili powder, bay leaf, a bit of tomato sauce, chicken or vegetable broth, + a pinch of nutmeg.

* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2 cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and sliced * 1 teaspoon cumin * 2-1/2 + cups chicken or vegetable broth * 1 red or green Jalapeno pepper * 1/4 cup Pisco * 2 cups frozen peas * 3 cups long grain rice * salt and pepper to taste

+ + Vegetable broth may be substituted.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

1 tbsp extra virgin olive oil + more for garnish 1 small onion, diced (~ 1 cup diced onion) 2 garlic cloves, minced 2 tbsp fresh ginger, grated 1 large apple, peeled & chopped 1.5 pounds carrots, peeled and chopped (~ 5 cups) 4 cups vegetable broth pinch of nutmeg Sea salt & black pepper, to taste

master stir fry sauce, from The Clever Cookbook 1/3 cup tamari (I use organic + low sodium) 1 cup vegetable broth 2 tablespoons honey (or brown rice syrup) 3 teaspoons organic corn starch (I used arrowroot)

1 tablespoon refined coconut oil 1 small parsnip, diced 1 medium leek, thinly sliced 1 cup cooked chestnuts, halved * 1 tablespoon fresh rosemary leaves, roughly chopped a few splashes of vegetable broth salt + pepper to taste

It's an incredibly nutritious + suuuper delicious way to remove toxins from our bodies as you feast on nourishing herbal infusions, fresh green vegetable juice, rejuvenating lemonades, superfood smoothies, coconut + nut milks, adaptogenic tonics, mineral - rich broths, probiotic potions, delicious soups, coconut water, beauty elixirs + superwoman wellness shots!

THE MENU — YOUR LIQUID GOLD nourishing herbal infusions (teas) fresh green vegetable juice rejuvenating lemonades superfood smoothies coconut + nut milks adaptogenic tonics mineral - rich broths probiotic potions delicious soups coconut water beauty elixirs and... superwoman shots

2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive oil + 2 Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice cooking wine), use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles, cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish

Current diet: bone broth + vegetables everyday with coconut oil, liver regularly, salmon, organic chicken wings + thighs, some lamb and some veal.

for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt + pepper about 1 - 2 teaspoons of za'atar some additional sesame seeds (there should be some in the za'atar, but I like a little extra)

1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1 additional teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black beans, drained and rinsed 1 cup vegetable broth or water 1 bunch chopped fresh cilantro leaves