dd the lentils and the stock - and any of the herbs
large pot, heat the stock, add the rosemary sprigs, thyme
ize was included in the recipe, but judging from other recipes
arley and 3 cups of vegetable stock.
Bring to a boil
Combine all ingredients in a large cooking pot and bring to a boil, covered.
Reduce heat and maintain a low boil, covered, until the carrots are mushy, about 45 minutes.
Strain the solids from the stock using a colander in a large bowl. Discard the solids.
After the stock cools, store it as you wish in your freezer until it is needed.
ofu Ricotta (see also my recipe #279343):
In a large
ombination of vegetable stock, the chick pea liquid and
Bring stock to a boil.
Add bamboo shoots and Szechuan sauce, and return to a boil.
Mix cornstarch and water until there are no lumps, then add to stock/shoots, and let it thicken slightly.
Add the 1 teaspoons of oil to thin it out a little.
Salt and pepper to taste.
Enjoy. :).
For Vegan- Use Vegetable Stock.
stirring occasionally.
Add the vegetable stock and bring to the boil
br>Add in heavy cream, vegetable stock and lemon juice - reduce by
ore minutes.
Add the vegetable stock, tomato paste, and lentils and
dding in the whole tomatoes, vegetable stock, oregano, cayenne, paprika, salt and
Bring water to a boil in a large pot; stir in red dates and goji berries.
Heat oil in a skillet over medium heat. Cook and stir carrots, ginger, and salt for 1 minute. Transfer to the pot of water. Stir in vegetable stock powder, sesame oil, and black pepper. Reduce heat to medium-low and add watercress; simmer until wilted, about 15 minutes.
epper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
Allow the soup to stand for an hour before serving, then heat through.
This is also a good soup to make a day ahead.
Heat oil in a medium soup pot and saute the garlic for 1 minute.
Add leeks and shiitake, and saute 1 to 2 minutes.
Add vegetable stock , water and garbanzo beans. Cover and bring to a boil.
Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper.
Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.
In medium saucepan, combine vegetable stock, salt and onion.
Bring mixture to a boil.
Stir in the bulgar, cover and reduce the heat to low.
Cook for 10 minutes before removing the lid.
Turn heat off, let sit for 10 minutes before removing lid.
Fluff, stirring with fork, combining the onions that rose to the top.
You may use right away, if not, let cool the refrigerate.
In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil.
Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender.
Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.
For the pesto, place parsley and basil leaves in a food processor, add almonds, olive oil and 1 tbsp vegetable stock. Season then process until combined. Set aside.
Bring remaining stock and 1 1/4 cups water to a boil. Add pasta and cook for 3-5 mins. Add peppers, zucchini and peas and cook for 2 mins. Add tomatoes and cook until pasta is al dente. Serve with pesto and reserved herbs.
Cook potatoes in vegetable stock for about 10 mins. Mash 1/2 the potatoes and return to stock. Add Brussels sprouts and simmer for 10 mins then add carrots and ham. Simmer for 5 mins, season to taste and serve.