Sentences with phrase «vegetable broth until»

Turn the saute setting off and whisk in 1 cup of the vegetable broth until the tomato paste mixture is smoothly incorporated.

Slowly boil 1 cup of lentils in 5 cups of either water or vegetable broth until lentils are completely soft and mushy.

Add extra vegetable broth until soup reaches desired thickness.

Meanwhile, in a small bowl, combine the tomato paste and remaining 1/2 cup vegetable broth until smooth.

Janet's note: Since I used soy curls, the first thing I did was soak the soy curls in warm vegetable broth until reconstituted and then I simply substituted in the recipe directly for the seitan.

NOTE: I like to serve this as a side dish, but if you'd like to turn it into a soup, add some more vegetable broth until desired consistency is reached.

It's not much of a recipe — it's pretty much just cooking & mashing with vegetable broth until you get the desired consistency.

Not exact matches

In an upright blender, combine 1/3 of the amount of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, 1/2 cup salsa, and 1/4 cup vegetable broth or water until smooth.

In a blender or food processor, puree them with vegetable broth, miso and cornstarch until very smooth.

Heat chicken broth and vegetable bouillon in a medium - sized saucepan over high heat until boiling.

Add the almond milk and vegetable broth, bring to boil and simmer on low heat whisking continuosly until the mixture thickens.

Directions: Put turkey leg or thigh in pressure cooker / Cover with broth and water / Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.

Add the melted butter and garlic to the blender along with the vegetable broth and puree on high until creamy.

Add diced tomatoes and vegetable broth, stirring until combined.

Heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using (optional) for 5 minutes until lightly golden browned.

First heat a bit of coconut oil (or for oil free cooking just a bit of vegetable broth) and fry the garlic, onion and the optional chili or jalapeño slices if using for 5 minutes until lightly golden browned.

Add broth and simmer, covered, until the vegetables are very tender, 20 to 25 minutes.

When the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic and pulse until smooth, adding vegetable broth, one laddle at a time, until you like the consistency.

In a small bowl whisk together vegetable broth and chickpea flour until chickpea flour has dissolved.

Slowly pour the vegetable broth / chickpea flour over the stuffing, mixing while adding until everything is evenly hydrated.

Add in your bone broth and white wine and cook over medium heat, stirring frequently, until the vegetables are tender but not squishy and the liquid has reduced.

add sour cherries, apple cider vinegar and bone broth, stir, cover and let simmer until all vegetables are soft.

Carefully ladle broth and vegetables to a high speed blender and blend until smooth.

Add the chicken broth until the water just covers the vegetables.

Add some vegetable broth for liquid and blend on high until smooth.

1 cup quinoa, 2 tsp olive oil, 2 cups vegetable broth, 2 cloves garlic, 4 cups spinach rough chopped, 1/8 tsp red pepper flakes, 1/8 tsp pepper, dash salt (to taste - I didn't add it) Add olive oil to pan and heat, add garlic and cook until fragrant.

Mrs. Grimes Black Beans, peppers, onions, garlic, salsa, chicken broth, and dried herbs and spices are added to a slow cooker then simmered until the vegetables are tender.

I'd saute all the vegetables until softened (vs boiling to soften,) then maybe cook the rice in all the broth in the soup pot vs separately.

In a small bowl, combine 2 tbsp of vegetable broth and 2 tbsp of miso, whisk to combine until it forms a clumpy paste and set aside.

Cook until the beef is extremely tender all all the vegetables are tender and the liquid has reduced to make a nice, thickened broth, about 3 to 3.5 hours.

Combine roasted cauliflower, vegetable broth, and milk in a high powered blender and blend until completely smooth.

Add the vegetable broth, water, salt, and pepper and simmer covered until the zucchinis are very soft, about 10 minutes.

Add the artichoke hearts, white beans, and vegetable broth and process until smooth.

Add vegetable broth; puree until smooth.

Then, I add in whatever vegetables I have that need to be cooked in order blend smoothly (or taste better), cover them with water (and salt) or veggie broth, and simmer everything until the hardest one of the vegetables is nice and soft.

Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2 teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve

Heat the broth until the vegetables are soft.

Stir in CHICKPEAS, VEGETABLE BROTH, THYME, SALT, and PEPPER; increase heat to HIGH until a gentle boil is reached (3 - 5 min); reduce heat, cover, and simmer (5 min).

Add the chicken stock or vegetable broth, bring to a boil, turn the heat down and simmer for about 15 minutes or until the buckwheat is soft and the stock has been absorbed.

In addition to zucchini, it's also made with green beans, chopped onion, and sliced carrots, all cooked until tender in a tomato — vegetable broth (or you can also substitute chicken broth if you like).

Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper and simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.

Add lentils and vegetable broth and cook for 10 - 15 more minutes until lentils are soft and liquid is absorbed.

If cooking rapini, add 1/4 cup water or vegetable broth, cover the pan and cook until tender.

Add the rest of the ingredients (dissolve the arrowroot in the broth first), cover and continue to cook until the vegetables are tender.

Basically you'll cook about four cups chopped vegetables in oil with garlic, add a pound of broken pasta and a quart of broth, and cook it all until it's done, stirring in already - cooked salmon right at the end.

Add the cauliflower, onions, red curry paste, vegetable broth and lemon zest to a high - powered blender and blend until completely smooth.

Add vegetable broth, bring to a boil, reduce heat and simmer, covered 15 - 20 minutes until quinoa cooked through.

To make the pesto sauce: Add 3 tablespoons olive oil, avocado, garlic, water or vegetable broth, lemon juice, basil and salt to a food processor and process until smooth.

1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.

While the ribs are browning, make the sauce: Add the garlic, cilantro, jalapeño, vegetable broth, sugar and four - peppercorn blend to a food processor and blend for 1 minute, or until the cilantro has liquefied.