Sentences with phrase «with liquid smoke»

Overdubbed by the sound of plummeting water, the narrator starts to read from Robert Smithson's A Tour of the Monuments of Passaic, New Jersey (1967), describing «six large pipes» on the bank, «flooding the river with liquid smoke».

I'm totally obsessed with liquid smoke I put that ** it in everything from rice and chicken to pasta sauces and homemade marinades and burgers / meatballs.

Once the mushrooms are browned on both sides, sprinkle with the liquid smoke and quickly flip a few times to coat the mushrooms.

Russian Sauerkraut Soup (Shchi)-- This was a favourite recipe and Isa has already shared the recipe here (I loved the book's smokey version with liquid smoke, coriander seitan, sliced cabbage along with I also added some white beans)

My only concern is with the liquid smoke, is it safe?

Several hours ahead of time, brush your pork steak on both sides with the liquid smoke.

Seasoned with liquid smoke, a touch of salt, and a drizzle of blackstrap molasses, these cashews are addictive!

Some cookbooks recommend cayenne hot sauce mixed with liquid smoke as a substitute, but we find this to be inferior to the real thing.

Brush the meat with liquid smoke and rub it all over with salt.

Loved the tofu scramble, and loved the sauce with the liquid smoke.

After the chicken has brined, it's brushed with liquid smoke - flavored oil that will not only make the seasoning stick to the chicken, but will also ensure that the chicken doesn't stick to the pan.

If you're not familiar with liquid smoke it looks like this and is found right near the BBQ sauces at your local grocery store.

A little trick I like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly.

Not exact matches

Buttermilk liquid nitrogen ice - cream (from local ice - cream shop Spun), made on site and topped with smoked brisket fat powder, pickled jalapeno glass and cornbread cookie crumbs.

With all those warming spices, liquid smoke, and creamy butternut squash, this sounds like the perfect dinner on a winter day.

Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6 - ounce ramekins; fill ramekins with 1/2 cup water each.

The chickpea protein burgers, which are full of good stuff like chickpeas, quinoa, sweet potato, oats and red pepper, and flavoured with Heather's own Montreal veggie seasoning (recipe also in the book) and a generous dash of liquid smoke.

I made these with a marinade of tarragon vinegar, lite soy sauce, liquid smoke and a 21 blend spice mix.

Traditional Hoppin» John is made with ham hock, but in this vegan version we'll be using «ham mock» or «sham hock,» or whatever vegan pun you prefer, it's just a little liquid smoke and bay leaves.

Friday's version of this soup has a slightly smoky flavor that's easily duplicated here with just a little bit of concentrated liquid smoke flavoring found in most supermarkets.

Heat very gently on the stove top or in the microwave, and sprinkle with a little salt and a few drops of liquid smoke.

But an easier way to get the flavor of mesquite — especially if all you've got is a gas grill — is to soak the chicken in a marinade made with mesquite - flavored liquid smoke.

This vegan version, which ends up somewhere between a soup and a stew, relies on canned chickpeas and their liquid for body, but giving them a bit of a simmer with some aromatics — garlic, onion, bay leaf, and smoked paprika — adds a ton of flavor back to them.

Add liquid smoke and water and mix with your hands until a dough forms.

Place in a pan with the minced onion, hot sauce, cumin, worcestershire, liquid smoke, chili powder, salt / pepper, and cook over medium heat with a drizzle of olive oil.

Or you can make some «bacun bitz» to add on (I just tossed some coconut flakes with some maple syrup, coconut aminos & liquid smoke & toasted them for 10 minutes).

Same question for end — do marmite and liquid smoke need to be added after crockpot is done, or can I just add them with all ingredients at start in crock?

:) I've had lots of readers get good results with this one while leaving it out though, so I think just liquid smoke should be fine.

This turned out much more tasty with red beets, celery, Southwestern seasonings, a tiny touch of liquid smoke, and of course, the Beyond Meat Feisty Crumbles.

I made a double match — again with steel cut oats and added some Montreal seasoning and some liquid smoke.

I bought a hickory flavored liquid smoke and replaced some of the vanilla extract with it.

Then he combined the water with the tahini, liquid smoke, garlic, and soy sauce, whisked until smooth, and added this to the dry ingredients.

It would be easier to just add liquid smoke to the recipe, like our competitors, but we feel that the flavor is more authentic with natural smok...

Liquid smoke is easy to find; I have seen it countless times and was always tempted to buy it, but never knew what I would do with it.

It gets its deep flavor from liquid smoke and fresh sage, and goes especially well with a bread that has a lot of flavor of its own — like the dried Finnish sour rye bread pictured below.

Carlota, if you have liquid smoke, smoked paprika or smoked salt, you could try those combined with some dried chili powder.

In a small bowl combine 5 tablespoons of the tempeh simmering liquid with the soy sauce and a drop or two of liquid smoke.

Stayed together without any issues at all, although I mashed them with the spatula... literally flipped them... Stellar.I treated these like my regular burgers and put about 2 tsp of ground sage, plus about 1/2 tsp liquid smoke since I cooked them in the pan.

For the meaty element of my vegan banh mi I chose tofu marinated similarly to a simple tofu bacon with soy sauce, maple syrup, tomato paste and a touch of liquid smoke.

I would use gluten, and flavor it with soup stock (onions, garlic, mushrooms) but I'm not sure how to get it smoky without liquid smoke - i'm not sure it would stand up to actually smoking it.

2 cans of garbanzo beans (one drained, one with liquid) 1/4 cup raw sesame seeds 1 tablespoon olive oil 1/4 cup fresh lemon juice 1/2 teaspoon salt 1 teaspoon cumin Smoked paprika and parsley for garnish Optional: 1 clove of garlic

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 peLiquid 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 perSmoke 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 peliquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning persmoke 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

I too, have a severe soy allergy, but I have found coconut liquid amino, which you can use instead, or you can use vegan Worcestershire sauce mixed with some coconut oil, I also add a half of cup of brown rice flour and a can of pickled beets mashed in for «corned beef», and BBQ ribz and a can of sweet potato for» smoked turkey» and both with some tomato paste for hot linkz.

Sprinkle with the nutritional yeast, then add the soy sauce and liquid smoke, and stir quickly to coat the tofu slices evenly.

Ingredients: 2 tsp of olive oil 1 lb of lean ground turkey 1 yellow pepper, chopped 1 red pepper, chopped 1 medium sized yellow onion, chopped 1 jalapeño, diced 1 28 oz can of chopped tomatoes 2 c of chicken broth 1/2 c of water 1 can of red beans, with liquid 1 c of corn, frozen or drained from a can 2 tsp of cumin 1/2 tsp of smoked paprika Salt and pepper to taste

Filed Under: Entrees, Sandwiches Tagged With: cashews, entrees, liquid smoke, marinade, sandwiches, tofu, vegan, vegetarian, wasabi

I didn't use any pine nuts in mine, but made two different versions with each of the balls — one with zaatar and extra garlic mixed into the cheese and toasted sesame seeds around the exterior, and one with sun - dried tomatoes and liquid smoke mixed in with the cheese and basil around the exterior.

If you're not comfortable with using Liquid Smoke, use some smoked paprika instead.

Meanwhile, in a high - speed blender, add the lemon juice, melted coconut oil, liquid smoke and miso paste along with the cashews.

Filed Under: Entrees Tagged With: avocado, black beans, burger, entree, guacamole, liquid smoke, plantains, sandwich, vegan, vegetarian