Not exact matches
1 head cauliflower 2 medium onions 1 head garlic (about 6 - 8 cloves) 3 cups cooked lima beans (about 2 cans) 2 cups
water 2 cups
vegetable stock juice
of 1 lemon sea salt to
taste olive oil smoked paprika
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups
water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons
vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to
taste Garnish: 2 cups crisp croutons
While the
vegetables cook make the pesto; simply add all
of the required ingredients to a food processor and blend until smooth, adding as much
water as to your
taste.
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or
vegetable stock 1.5 cups
water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to
taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon
vegetable bouillon powder or 1 cube (or use
vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to
taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to
taste
Ideas for enhancing
taste — some delicious ways
of enlivening the
taste of water include adding fresh herbs, edible flowers, fruit and
vegetables to your beverages.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to
taste / Measure 2 C Arborio rice / Bring 6 cups
of liquid to a light simmer — this can be plain
water, any broth, clam juice, tomato juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces
of almost any
vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears
of asparagus when in season.
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.
Men 2 scoops
of protein powder 1 - 2 cups
of vegetables (like spinach, which doesn't affect the
taste) 2 handfuls
of fruit (fresh or frozen) 2 tablespoons
of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk,
water — your choice)
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock,
vegetable or chicken 3 cups
water 1 teaspoon curry powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to
taste salt & pepper, to
taste
For the broth, I used 6 cups
of water and 2 cubes
of Rapunzel organic
vegetable bouillon with sea salt and herbs, and salted to
taste.
Chardonnay) * 6 - 8 cups chicken or turkey stock, preferably homemade (or use
vegetable stock or
water or a combination
of stock and
water) * 1/2 cup cream or whole (not «lite») coconut milk * 1/2 cup pure maple syrup * Sea salt and freshly ground pepper, to
taste
One pound
of shank cross — cut was quite enough with plenty
of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to
taste) slowly and gently boiling in 12 cups
of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.
Easy Crock Pot Bone Broth — Easy Crock Pot Bone Broth Ingredients: 1 lb - 2 lbs bones from pastured animals (chicken feet / necks or beef bones knuckles are best) 4 cloves organic garlic 1 - 2 gallons filtered
water Sea salt and pepper to
taste 2 tbsp apple cider vinegar other
of choice
vegetables (optional, can make it...
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.
1/4 cup + 1 tbsp red lentils 1/4 cup + 1 tbsp chana dal 1/4 cup + 1 tbsp moong dal (hulled, split mung beans) 1/4 cup + 1 tbsp toor dal (split pigeon peas) 5 cups
of water 1/2 teaspoon turmeric 1/4 tsp Aleppo chili flakes, or to
taste (this was not spicy) 1 tablespoon
vegetable oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon salt, or to
taste
2 tbsp
of olive oil or oil
of preference 5 boneless chicken thighs cut into strips (or 3 chicken breasts) 1 medium onion sliced 1/2 medium red bell pepper sliced 1/2 medium green bell pepper sliced 2 tsp
of garlic powder 1 tsp
of cumin 1/2 tsp
of coriander 1 tsp
of cayenne pepper (optional) 2 Roma tomatoes cut in 4 2 oz
of water or broth (chicken,
vegetable, beef or bone) Salt and pepper to
taste
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons
vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu,
water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup
of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to
taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Ingredients 1 poblano chile 1 small onion, peeled and halved 1 large, ripe California Avocado, peeled, pitted and quartered 2 cups
vegetable stock (or chicken stock or
water) 3 tablespoons chopped cilantro 1 teaspoon ground coriander Zest
of 1 lime Juice
of 1 lime, plus more to
taste Kosher salt 1/2 cup Mexican crema (or sour cream) Toppings: cilantro leaves, salted and roasted pepitas (shelled pumpkin seeds) Instructions
3 cups
vegetable stock or
water 2 cups raw Israeli couscous 2 — 3 tablespoons extra-virgin olive oil, divided 1 fennel bulb, shaved thin, fronds reserved 1 shallot, minced 1 tablespoon lemon zest juice
of 1/2 to 1 lemon 1 tablespoon sherry vinegar small handful
of basil, hand - torn salt and freshly ground black pepper, to
taste
1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups
water or
vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to
taste 1/2 teaspoon ground pepper, or to
taste pinch cayenne pepper Splash
of wheat - free tamari, optional
For the meat: 1 onion, diced 1 - 2 cloves garlic, minced 1 tablespoon fresh ginger, diced 1 - 2 jalapeno peppers, seeded and diced 1 1/2 pounds
of ground meat, beef or lamb 1 tablespoon turmeric 1 teaspoon coriander salt & pepper to
taste 3 tablespoons tomato paste 1 1/2 cups chicken or
vegetable broth or
water
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
6 - 7 cups
vegetable stock,
water, or combination
of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to
taste grated zest
of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice
of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
~ 2 tablespoons olive oil ~ 1 large clove garlic, sliced ~ pinch red pepper flakes or more to
taste ~ 1 teaspoon each turmeric and curry spice blend ~ 1 teaspoon salt ~ 1/4 cup peanut butter powder ~ 1/2 cup
water, stock or unsweetened tea ~ 1 each zucchini and summer squash, sliced thin with a
vegetable peeler or spiralized ~ 1/2 cup bell peppers
of choice (I used four mini sweet bell peppers)
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to
taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups
water or
vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute
of choice) 1 tbsp red wine vinegar 1/2 tsp salt, or to
taste
Sauce 1 tbsp
vegetable oil half
of the reserved bell pepper 1 can (15 ounces) tomato sauce 2/3 cup
water 1 tbsp chili powder 1 tbsp dry parsley 1/2 tsp garlic powder 1/4 tsp cumin salt and pepper to
taste
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to
taste Freshly ground black pepper to
taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups
water 2 regular or 1 large
vegetable bouillon cube (enough for 2 cups
of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves
of garlic, finely sliced 20g 5 cm piece
of fresh ginger, sliced 5g 2 cm piece
of fresh turmeric root, sliced or 1/2 tsp
of turmeric powder 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to
taste) Black pepper, to
taste 800 ml 2 x 400g tins
of crushed tomatoes 650 ml 2.5 cups
vegetable stock (or
water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin
of full fat coconut cream (or milk)
The
vegetable sold as «morning glory» in stores like Silom is sometimes called «
water spinach» — the leaves are slightly bitter, but
taste absolutely perfect with a handful
of burning red Thai chiles.
Jicama is a Mexican root
vegetable, and its
taste and consistency is a combination
of a
water chestnut, an apple, and a potato.
1 cup
water or low sodium
vegetable broth 1.5 tbsp chia seeds 4 tbsp apple cider vinegar sweetener
of your choice — date paste, agave, maple syrup, honey — add to
taste 2 tsp curry powder (
taste the dressing after you add one tsp just in case that's enough) 1 tsp turmeric 1 tsp garlic powder 1 tsp onion powder
Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups
vegetable broth or
water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch
of asafetida (hing) 1/2 teaspoon cumin seeds pinch
of cinnamon powder 1 sprig
of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice
of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to
taste plain yogurt, for serving
2 cups Basmati rice, washed and soaked in
water for 1 hour 2 tablespoons
vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart
water Juice
of 4 limes Salt to
taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish
One butternut squash, sliced vertically, seeds removed (save to bake like pumpkin seeds) Two or three large carrots, peeled, ends removed Half an onion, diced or pureed, depending on preference One box
vegetable broth plus an equal amount
of water Four granny smith apples, peeled and cored Salt and pepper to
taste Preheat oven -LSB-...]
For children who are turned off by the bland
taste of water, warm chicken or
vegetable broth are good alternatives.
Swiss chard is only one
of three
vegetables we recommend boiling to free up acids and allowing them to leach into the boiling
water; this brings out a sweeter
taste from the chard.
Ingredients For every three quarts
of water add: 1 large onion, chopped 2 carrots, sliced 1 cup
of daikon or white radish root and tops (ideal, but optional) 1 cup
of winter squash cut into large cubes 1 cup
of root
vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups
of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup
of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup
of cabbage 4 1/2 - inch slices
of fresh ginger 2 cloves
of whole garlic (not chopped or crushed) Sea salt, to
taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minutes.
Men 2 scoops
of protein powder 1 - 2 cups
of vegetables (like spinach, which doesn't affect the
taste) 2 handfuls
of fruit (fresh or frozen) 2 tablespoons
of healthy fat (a nut butter or seed for example) Mixer (almond milk, regular milk,
water — your choice)
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup
of additional lentils) 4 cups
vegetable broth 1 cup filtered
water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1 teaspoon sea salt Sea salt & pepper to
taste
Pig out intelligently with Smart Bacon ® — a product advertised as bringing «that hearty bacon
taste into the veggie world» — and you'll get the following ingredients:
Water, soy protein isolate, wheat gluten, soybean oil, textured soy protein concentrate, textured wheat gluten, less than 2 percent
of natural smoke flavor, natural flavor (from
vegetable sources), grill flavor (from sunflower oil), carrageenan, evaporated cane juice, paprika oleoresin (for flavor and color), potassium chloride, sesame oil, fermented rice flour, tapioca dextrin, citric acid, salt.
Throw all
of the remaining ingredients in (do not forget the
water, or if you dislike the use
of water, you can use a
vegetable cocktail), also, season to
taste.
I love to make fermented coconut
water (coconut
water + BE Starter + Stevia to
taste) and fermented coconut cream (Coconut cream + BE Starter + Stevia to
taste after fermentation) and a mixture
of various fermented
vegetables.
-3 cups cooked black beans -1 large red onion, chopped -4 cloves garlic, minced -2 large organic red delicious apples, chopped -4 medium tomatoes, chopped or jar
of tomatoes - 1/2 cup
water / homemade
vegetable broth -1-2 tbsp chili powder -1 tsp oregano -1 tbsp cinnamon - 1/2 tsp cayenne pepper - black pepper and sea salt - maple syrup to
taste (optional)
-1 1/2 cups barley * -3 cups
water / homemade
vegetable broth -1 red onion, chopped (http://nutritionfacts.org/video/carrots-vs-baby-carrots-2/)-2 cloves garlic, minced (http://nutritionfacts.org/video/1-anticancer-
vegetable/)- 1/2 inch piece
of fresh gingerroot, minced -4 carrots, diced -1 large sweet potato, cubed - jar strained tomatoes -1 tsp cumin - pinch cayenne pepper -2 tbsp unsalted peanut or almond butter - chopped peanuts / almonds for garnish - sea salt and black pepper to
taste
2 cups chopped and packed kale (about 6 - 7 stems - worth) 1/2 cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground black pepper, to
taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I used a mix
of sage, thyme & rosemary) 2 1/4 lbs (1020 grams) mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1 cup
vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan
of water to a boil.
1 small green apple, peeled and diced 1 lb bag
of carrots, peeled and rough chopped 4 cups chicken stock,
vegetable stock, or
water salt and fresh cracked black pepper to
taste juice
of 1/2 lemon
Fresh fish, an assortment
of vegetables, unique sauces and mouth -
watering organic Mojitos are just a few
of the things you will find at A
Taste of Summer, San Diego's sustainable food movement.
1 tbsp olive oil 1 tbsp butter 1/4 lb artichokes 10 wild leeks, chopped 2 garlic cloves, minced fresh chopped thyme 1/2 cup chicken or
vegetable stock or
water 1 lemon, squeezed 1/3 cup
of white wine salt and pepper to
taste