For vegans / vegetarians, use
vegetable stock as a substitute for chicken stock.
I used
vegetable stock as I couldn't get my hands on fish stock, and used dried dill.
Remove the saucepan from the heat and strain the stock into a storage container using a fine sieve and pressing the vegetables to extract as much
vegetable stock as possible.
Add pumpkin puree and
vegetable stock as well as thyme, poultry seasoning, bay leaf, salt, and pepper.
This is not a vegetarian version but you can omit the bacon and use
vegetable stock as well.
Not exact matches
The movement is changing not only the restaurant sector, but also the aisles throughout the nation's grocery stores
as consumers migrate to the perimeter of those stores where fresh fruits and
vegetables, meats and dairy are
stocked.
THE shell of failed fruit and
vegetable exporter Sumich Group is being resurrected
as a biotechnology hopeful, joining eight WA companies loosely representing the sector on the
stock market.
This way, we will eat the chicken straight away in the
stock with some
vegetables (I often throw some chopped veggies, sometimes from the freezer, into the pot for the last 20ish minutes) for an easy meal, then have a whole pot of meat
stock left over for more soups and for drinking from a mug, and sometimes we have chicken left to put into other meals
as well.
The following are all labelled
as vegan by Aldi: Asia Specialities Lite Coconut Cream Brookdale Premium Topping Passion Mango Flavoured Casa Barelli Fettuccine Casa Barelli Penne Casa Barelli Trivelle Spirals Chefs» Cupboard
Vegetable Simply
Stock Colway Tomato Sauce Colway Barbeque Sauce Colway Wholegrain Mustard El Tora Medium Salsa Dip Chunky El Tora Mild Salsa Dip Chunky El Tora Original Refried Beans Just Organic Tomato Paste Northbrook Sparkling Lemon Mineral Water Remano Tomato Paste Renberg Guava & Mango Swedish Cider (Liquor Section) Renberg Peach & Passionfruit Swedish Cider (Liquor Section) Renberg Strawberry & Lime Swedish Cider (Liquor Section) Seasons Pride Super Crunch Chips (Frozen) Perhaps one day you may also consider a list for Harris Farm Markets?
Didn't put any butter in with the bok choy, and used tofu in place of cod and
vegetable stock instead of chicken
stock as I wanted this a vegetarian dish.
My tips for quinoa are (1) soak quinoa in cold water beforehand to get rid of the bitter taste; (2) toast your quinoa — it tastes nuttier; (3) use a bit less than a 2:1 liquid: grain ratio,
as more water makes for soggy quinoa; (4) cook in
vegetable stock instead of water and add in flavorings like smashed garlic, peppercorns and fresh thyme or rosemary sprigs.
I recommend hitting up the frozen section of Whole Foods and
stocking up on your favorite organic
vegetables — their 365 brand is my fave,
as it's organic AND affordable.
Their
vegetable cooking
stock is gluten - free, soy - free, and vegan
as well.
3/4 cup sliced raw almonds, you can use blanch almonds
as well 1 slice whole wheat bread, chopped 2/3 cup white wine 1 3/4 cup
vegetable stock or water Salt to taste, I used about 2 teaspoons 2 garlic cloves, chopped
I just gave chicken
stock as an option for those who may not have
vegetable stock (and who aren't vegetarians).
It's always been there on every plate of raw
vegetables with dip, in every batch of homemade broth and
stock, sauteed with onions and carrots
as the basis for sauces and soups the world over.
Although most charcuterie boards are all about meat, at The Rieger, the
Vegetable Terrine has layers of vegetables, such as melted leeks, raw turnips, carrots, shaved red onions, poached wild garlic and more, held together with vegetab
Vegetable Terrine has layers of
vegetables, such
as melted leeks, raw turnips, carrots, shaved red onions, poached wild garlic and more, held together with
vegetablevegetable stock.
Ingredients (serves 4) 2 tablespoons
vegetable oil 1 large onion, peeled and chopped 400g Carnaroli rice 1 glass white wine 2.5 litres chicken, fish or
vegetable stock,
as appropriate 80g butter * 110g grated Parmesan or Gran Padano * sea salt ground back pepper
olive oil 1/2 white onion, chopped 4 cloves garlic, minced 3 ribs celery, chopped 2 carrots, chopped * 1 bunch kale, chopped * 2 cups sugar or cheese pumpkin or winter squash, chopped * 6 cups water or
vegetable stock * 2 tablespoons butter * 1 shallot, minced * 1 cup dry red wine * Himalayan or sea salt and black pepper to taste * a little crème fraîche for garnish - optional * minced fresh herbs such
as parsley, dill, and thyme for garnish - optional
2 ounces dried mushrooms (such
as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1 cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6 sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted
vegetable stock * Herb sachet (6 reserved sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
I also used an opaque
vegetable stock on one attempt and it changed the color of the soup
as well.
My risotto isn't really a risotto so much
as rice cooked in
stock and / or milk, with some sort of meat, or
vegetable, and / or cheese stirred in.
This broth may be used
as an extra-flavorful soup
stock or
as an alternative, with a little extra kick, to a basic
vegetable stock.
There are lots of other polenta recipes that call for milk,
vegetable stock, butter or cheese (all vegan, of course) but I like the simple, delicately sweet flavour of the cornmeal just
as it is.
Use
vegetable stock or chicken
stock as you prefer.
If you don't have homemade
stock on hand, use organic store bought chicken or
vegetable stock (or you can use water, though the soup won't be
as rich).
For the gravy: 1/2 cups coconut oil 1/2 onion, minced 5 cloves garlic, minced 1/2 cup all purpose flour (This gravy can be made gluten free if you desire by using gluten free all purpose flour from Bob's Red Mill) 1/8 cup nutritional yeast 1/8 cup tamari 2 cups
vegetable stock, or more
as needed (depending on how you like the consistency) Oregano and white pepper to taste
1 cup dried white beans, such
as cannellini or great northern, soaked overnight 2 tablespoons extra virgin olive oil 2 - 3 leeks, white and light green parts sliced (about 2 cups) 3 cloves garlic, chopped 1/4 teaspoon crushed red pepper flakes 4 cups chopped kale leaves (about 1 medium bunch) 1 small head cauliflower, broken into florets 4 cups
vegetable stock (recommend Imagine No Chicken broth) 2 cups water 2 cups bean cooking liquid, plus 1 more cup if needed 1 bay leaf 1 teaspoon salt Freshly ground black pepper to taste 1/2 cup flat - leaf Italian parsley leaves
Fish heads and carcasses — about 1 pound for a small batch of
stock 1 onion, coarsely chopped (I left the skin on) Additional
vegetables such
as carrot or celery 1 - 2 cloves garlic Several sprigs parsley Splash of vinegar Cold filtered water (2 - 3 quarts)
The
stock is made using a variety of organic
vegetables as well
as carrot and onion juice concentrate and tomato paste which gives it a reddish tinge.
Strain
stock through a fine mesh strainer using a ladle to remove
as much liquid
as possible from the cooked
vegetables and return broth to the pot and bring to a simmer.
Cook noodles
as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add
vegetables then pour in
stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate
Prepare the
vegetable stock, (I use two
stock cubes
as they really thicken the
stock and add much more depth of flavour) and transfer the cooked
vegetables to a slow cooker.
If you don't have
vegetable stock on hand, you can just
as easily make this oatmeal with an unsweetened plant milk or water
as well (though I would recommend a plant milk,
as it will be more creamy).
Just make sure all the
vegetables are thinly sliced to help speed up the cooking time and add plenty of
stock as the pasta will absorb most of it, I used 1 litre and that was just about right.
2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard,
vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped onion 3 large cloves garlic, minced 2 cups beef
stock, or canned low - sodium beef broth, plus more
as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more
as needed 1 1/2 tablespoons distilled white vinegar, plus more
as needed Sour cream lime wedges
1 cup minced
vegetables, such
as onion, carrot, rutabaga, celery root, and turnip 1 - 2 tablespoons
stock or soy sauce to saute the
vegetables until tender 1 tablespoon seasonings or spices 1 cup okara 3 - 5 tablespoons flaxmeal, garbanzo bean, amaranth or rice flour flour or oat flour
as needed to thicken crushed rice crispies, corn flakes, bread crumbs to coat (Optional)
If oil isn't
as issue, you can use
vegetable stock in place and add 1 - 2 tsp of vegan butter or oil.
2 cups corn kernels 3 lb tomato, diced 2 cups dried kidney beans, soaked 4 cups
vegetable stock (or less,
as needed) 1 Tbsp garlic powder 1 Tbsp ground cumin Salt to taste
Ingredients 1/2 cup peanut oil, or other
vegetable oil1 / 2 cup flour1 green pepper, chopped1 medium onion, chopped3 celery stalks, chopped4 garlic cloves, minced1 Tbsp Cajun seasoning1 quart shellfish * or chicken
stock, plus 1 cup water2 teaspoons Worcestershire sauce8 - 12 ounces smoked andouille sausage, cut into 1 / 4 - inch thick rounds2 pounds shrimp, peeled and deveinedSalt and pepper to taste3 - 5 green onions, white and green parts, choppedFile powder (optional) Hot sauce (such
as Tabasco) to taste.
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups
vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such
as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such
as ditalini or smallish shells), cooked until al dente
4 cups
vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2 teaspoons smoked paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2 teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2 teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet
as close to 15 inches in diameter
as possible)
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed in cold water and drained (use a fine mesh strainer for this,
as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed in the strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or
vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2 teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked paprika
The
vegetable stock is used for a mild flavor, so you can absolutely substitute water and use herbs or other seasonings
as needed.
I've also made this with
vegetable stock and it tastes great with that
as well.
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
Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more
as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or
stock (I used 1 cup
vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt,
as needed for seasoning
Instead opt for adding more whole foods to your diet — shop the perimeter of the grocery store and
stock up on
vegetables, fruits, legumes (beans) and nuts,
as well
as unprocessed meat, seafood or organic tofu for protein.
Add a tablespoon of purée per two cups of cooked pasta
as a one - to - one butter substitute, thinning it into a sauce with water or
vegetable stock.
I made it without the chicken,
as I'm vegetarian, and used a tiny bit of
vegetable stock instead of the chicken broth.