Not pictured is a lovely mushroom gravy made
with fresh vegetable broth.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or
vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes,
with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web)
Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)
Soy sauce is fantastic
with vegetable broth and add a dash of
fresh ginger or ginger powder for an excellent ginger soup
broth to toss
with meats, serve as soup or saute
with seafood!
So, next up, I think I'll use it instead of a more traditional curry
broth, in a big pot
with lots of
fresh vegetables, maybe some noodles...
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or
vegetable broth (beef
broth is traditional but
vegetable to make it vegetarian; it works
with either) 2 tablespoons tomato paste 1 teaspoon
fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
This Slow Cooker Creamy Chicken Noodle Soup is loaded
with chicken,
fresh vegetables, and tender noodles, all tossed in a creamy
broth.
Usually it looks something like this: eliminate sugar, dairy, wheat, meat, caffeine, and alcohol steadily over three days; eliminate nuts, seeds, and nightshade plants (tomatoes, potatoes and eggplants) over two days; eat whole grains and steamed
vegetables for one to two days; drink
fresh juices and
broths for two to three days (
with one day devoted to lemon - maple - cayenne tea); and steadily climb back out.
He blanches them in boiling water to shake their raw edge, then blends them
with sautéed sweet onion, garlic,
vegetable broth and
fresh mint.
1 tablespoon
vegetable oil, preferably peanut oil 1 tablespoon minced celery 1 tablespoon minced
fresh ginger 1 tablespoon chile
with garlic sauce 2/3 cup chicken
broth
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups
vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine
with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet
with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste
with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced
fresh parsley Optional garnish: a teaspoon of
fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
My wife is vegetarian so I will try this
with Morningstar Farms crumbles instead of the beef — sauteed in chopped onions and garlic and a diced jalapeno peppper — and substitute 1 T Chili powder, 1 t cumin, and 1 t paprika, dash of salt and
fresh ground pepper
with a cup of
vegetable broth for the taco seasoning.
This Dairy Free Creamy Onion Soup is made
with sweet onions,
fresh ginger,
vegetable broth, some olive oil and thyme, and a splash of marsala wine.
2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced
fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups
vegetable broth (note: I used a combination of water
with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped
fresh mint, plus extra for garnish 1/4 cup chopped
fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)
Toasty spices and veggies are simmered in
vegetable broth and ladled over silky rice noodles and crispy pan-fried tofu before being topped
with hoisin sauce and
fresh herbs to make this restaurant - worthy vegan pho.
6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium
vegetable or chicken
broth 2 small carrots, peeled and thinly sliced lengthwise
with a mandolin 1 cup shelled peas,
fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head of celery 3 leeks, white and light green part thinly sliced (about 3 cups) Pinch of red pepper flakes 2 large heads escarole, well - washed and chopped 4 cups
vegetable stock (recommend Imagine No - Chicken
broth) 1 15 - oz can tomatoes,
with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped
fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
The
vegetables for this soup are slowly simmered in chicken
broth (or use
vegetable broth instead)
with a few sprigs of
fresh parsley and thyme.
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
If you're looking for a light take on potato soup, try this version made
with vegetable broth, and spiced
with fresh ginger and lemon juice.
In a caserole dish or oven safe pan
with a lid, add the chickpea liquid, the chickpeas,
vegetable broth, garlic, shallot,
fresh thyme, cherry tomatoes, lemon slices, capers, and olive oil.
This Nourishing Lemon Chicken Quinoa Soup is loaded
with tender bites of chicken, protein packed quinoa, and some
fresh vegetables, all simmered in a cozy lemony chicken
broth seasoned
with thyme.
Soups and Chili Curried Butternut Squash Soup Easy Vegetarian Chili Hearty
Fresh Vegetable Soup
with Veggie Stock Favorite Veggie Soup Pumpkin Black Bean Soup Red Lentil Soup
with Sweet Potatoes and Kale Red Pepper and Yellow Split Pea Soup Roasted Carrot Soup Simple Tomato Soup
Vegetable Broth Vegetarian Lentil Soup
with Greens Vegetarian Yellow Split Pea Soup
FOR THE SAUCE 1/3 cup sugar 1/3 cup
fresh orange juice (from 1 to 2 oranges) 2 tablespoons white - wine vinegar 1/8 teaspoon salt 2 to 4 tablespoons duck or chicken stock or reduced - sodium chicken
broth 1 tablespoon unsalted butter, softened1 tablespoon all - purpose flour 1 tablespoon fine julienne of
fresh orange zest, removed
with a
vegetable peeler
Organic poultry bones are slowly simmered
with fresh vegetables, herbs, vinegar and water, to give you a savory
broth that's loaded
with rich flavor.
1 teaspoon olive oil 1 scant cup thinly sliced shallots 6 cloves garlic, thinly sliced 2 tablespoons breadcrumbs 2 cups
vegetable broth 1/3 cup dry white wine A few dashes
fresh black pepper Generous pinch of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4 cup capers
with a little brine 3 tablespoons
fresh lemon juice 4 cups arugula
Next, add in the chopped butternut squash and give it all a squick stir just to coat the butternut squash
with oil, then add in all of the
vegetable broth and chopped
fresh sage.
Ingredients: Salmon, salt, black pepper, olive oil, pappardelle, shallot, asparagus,
vegetable broth, frozen peas, reduced - fat sour cream, green onions,
fresh mint,
fresh dill, lemons Calories: 504 Try this recipe: Pappardelle
With Asparagus and Salmon
When we got home, I did some meal prep by steaming a bag of
fresh broccoli / cauliflower / carrots, roasted mushrooms and cubed spaghetti squash seasoned
with garlic herb blend, and cooked a large pot of Jasmine rice
with vegetable broth.
Just whisk in a little gelatin
with some reserved cold
broth, use the rest of the
broth to deglaze your pan after roasting a cut of meat or
vegetables, bring to a boil, add any seasonings / herbs you like (we like mustard and
fresh herbs or a splash of wine or apple juice), reduce heat to a simmer and add in the gelatin cold
broth mixture.
If working these little beauties into a sauce has you fearful, try bringing together almond butter thinned
with low - sodium
vegetable broth seasoned
with fresh grated ginger, garlic, turmeric, and crushed red pepper for an added kick.
• Throw all your veggies in a soup made
with bone
broth and have one serving each day of the week • Toss spinach and colorful fruits and
vegetables into a high - powered blender and enjoy that for breakfast every morning • Make cabbage and / or spinach wraps using grass - fed meat and dressings
with healthy fats (olive oil, coconut oil or ghee) • Have a
fresh salad every day or every other day and top
with Omega - 3 rich foods, such as salmon, tuna or chia seeds • Avoid all inflammation - causing foods, such as dairy, gluten and sugar
The flavors of
fresh juicy apples combined
with fresh homemade pumpkin puree and simmered in
vegetable broth with a hint of pumpkin pie spice and topped
with delicious... [Read more...] about Apple Pumpkin Soup
with Caramelized Onions
Our super gelatinous beef
broth made from local / pastured beef knuckle bones
with marrow, beef shanks, organic
vegetables,
fresh herbs, and spring water.
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon cumin 1/2 teaspoon cinnamon 1 jalapeño pepper, seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper, seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups
fresh tomatoes
with juice, diced 1 cup
vegetable broth 1 cup water (add more or less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt &
fresh ground pepper to taste
I place pre-chopped onions at the bottom of the crockpot, layer
with pre-sliced mushrooms, add a bunch of frozen grass - fed meat, add spices on top of the meat, throw in some frozen or
fresh vegetables, and consider adding a can of organic tomato sauce or
broth of some sort.
With real meat and
vegetables in a classic
broth, our stews offer a unique and delicious take on
fresh pet food.