Sentences with phrase «water until the vegetables»

Wash and cut squash, onion and carrots into chunks and cook in salted water until vegetables are cooked through and soft.

Not exact matches

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.

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.

The water should reach until about 2 inches below the bottom of the vegetable steamer.

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.

Allow the vegetables to cook while stirring for about 5 minutes - at this point you can add a splash of water, cover and allow to cook down until vegetables are cooked but still crunchy - about an additional 10 minutes.

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

If you're in a rush, you can simply slice the tofu into thin planks, squeeze out the water with paper towels, and fry in a hot skillet with a drop of vegetable oil until crispy.

Instead I cut up the cauliflower into bite size pieces, added some water to the bowl, covered it with plastic wrap, and microwaved on the fresh vegetable setting until very tender.

Add the pepper, mushrooms, the squash, and 1/4 -1 / 2 cup water and cook for 5 minutes or so until all the vegetables and the tempeh are cooked through.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

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

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

4 chiltepíns (or more, to taste), crushed 8 to 10 cloves garlic, chopped 1/2 onion, chopped (optional) 1 tablespoon vegetable oil or butter 2 cups boiling water 1 thin flour tortilla, heated on a griddle until crisp

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.

All you have to do is shred whatever vegetables / fruits you want to ferment, salt them with either salt or salty brine until they are covered with water, weigh them down, and leave them be for a few weeks while they magically transform.

1 (2 - pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1 cup water

Vegetable Stock or Water 2 T Olive Oil 4 T NW Elixirs Hott Sauce Instructions: In large pot, heat 2T olive oil and sauté leeks until soft.

In a large sauce pot combine chicken breast, carrots, celery and peas in water and boil for about 18 minutes until chicken is cooked thoroughly and vegetables are tender.

Fill baking dish with enough water to reach 1 / 2 - inch up the sides of the tomatoes and bake, basting every 15 minutes, until vegetables are tender and orzo starts to brown, about 40 to 50 minutes.

Add a little water to the pan and then cook for about 5 minutes, until the vegetables are soft.

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.

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

Fry the onion and garlic gently until the become translucent.Rinse the millet under fresh water and add it to the pan together with vegetable stock, coconut milk and the saffron powder.

Add beans and their liquid, then cover with water until beans and vegetables are just submerged; season to taste with salt.

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.

If the sauce is too thick, add additional vegetable broth (or water) until the desired consistency is reached.

8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.

Cover and let it cook for 20 - 25 minutes or until the vegetables have softened and the water is mostly absorbed.

Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.

Cover pot, reduce heat to low, and cook, shaking pot occasionally, until cauliflower is fork - tender and vegetables have released all their water, 20 — 25 minutes (check occasionally to make sure vegetables are not browning; reduce heat if they are).

Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened

* If you don't want to use any oil, just add all raw vegetables including the mushrooms to the cooked barley with with water, spices and vegetarian broth and cook until done.

Blend the cashews and water until very smooth, and stir into the soup pot along with the cooked vegetables from the frying pan, and simmer on low for 5 to 10 minutes covered before serving.

Add the Swiss chard, kale, and water and toss to coat with the vegetable mixture; cook until wilted.

We followed the tip to cook the lentils until mushy, and did add some extra water x2 to let them keep cooking and did start out with 3 cups vegetable broth.

4) 12 minutes before the vegetables are cooked, put the spaghetti in a pan of boiling water and simmer until cooked and then drain.

Add the sliced vegetables and 2 tbsp water, and cook until the shallots are translucent and broccoli is tender, about 4 to 5 minutes.

Put the ají amarillo, queso fresco, yellow onion, vegetable oil, water, salt, and pepper into a blender and mix together until totally smooth.

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

Combine the chicken, vegetables, pasta, and alfredo sauce in the pot used to cook the pasta and toss over low heat until evenly combined, adding reserved pasta water as / if needed to reach desired consistancy.

Reduce heat to medium and add in the kale and cherry tomatoes and spice mix, continue sauteing until the kale is wilted, add little splashes of water as needed so the vegetables do not stick or burn.

Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp - tender (do not overcook; the vegetables should still be slightly firm).

Add the Sliced Onion to a large pot with a splash of water, oil, or vegetable broth, and cook over medium - low heat until translucent.

Cook until vegetables are tender, reserving water.

In a small bowl, mix the Cornstarch and 3 tbsp of Water or Vegetable Broth together until no clumps remain.

Cook over a low flame, adding water as needed, until all vegetables are tender and cooked through (about 20 minutes).

Step 4: Puree vegetables with cooked pasta in blender or food processor, using the «chop» option Step 5: Add water from the vegetables until mixture is of the desired consistency.

In another bowl, mix vanilla extract, pumpkin puree, water, maple syrup and vegetable oil until combined.

For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired, plus extra for garnish 1 1/2 cups (201 g) fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)