arley and 3 cups of vegetable stock.
Bring to a boil
o the pan) and fry for 1 minute on each side
and saute, while stirring occasionally, for 3-4 minutes or until
e for making stock.<
00b0F.
For the Tofu Ricotta (see also my recipe #279343):
ombination of vegetable stock, the chick pea liquid and
nd cook over medium heat for 5 minutes--stir every now
Drain and cut tofu into 1-inch cubes. Coat with flour, shaking off excess. Heat oil in a wok or large skillet on high heat. Fry tofu for 2-3 mins, until crisp and golden. Drain on paper towels.
Reheat wok on high heat. Stir-fry pepper, onion, ginger and garlic for 1 min. Add broccolini, bok choy and snap peas and stir-fry for 2 mins.
Add vegetable stock or water, soy sauce, sweet chili sauce and sesame oil and stir-fry for 1 min.
Return tofu to wok and toss together until heated through. Serve with steamed rice.
n foil and chill for 30 mins.
For the filling, cook
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.
/2 cup of the vegetable stock in a Dutch oven or
Cook the pasta as per the package instructions. Meanwhile, heat the oil in a pan and saute the onions and garlic for about 5 mins. Add the zucchini, peppers and tomatoes and cook for a couple more mins. Add the vegetable stock, bring to a boil, then stir in the cream cheese, tomato paste and mixed herbs and simmer for about 5 mins. Add the cornstarch slurry and cook for another 2 mins until sauce has thickened. Serve with the drained pasta and garnish with thyme leaves.
oil. Reduce heat and simmer for 20 minutes or until the
Preheat the oven to 350\u00b0F.
Heat olive oil in large oven-proof skillet on high heat. Saute leek, parsnip, celery, carrot and garlic for 4-5 mins, until tender. Add spices and cook for 1 min, until fragrant. Stir in vegetable stock, tomatoes and red lentils. Bring to a boil.
Bake, covered, for 20 mins. Uncover and bake a further 10-15 mins, until lentils are tender. Stir in lime juice.
Serve with rice, lime wedges and cilantro.
Heat oil in a large, heavy-bottomed saucepan over medium heat. Cook onion, garlic, ginger and spices for 4-5 mins, until onion softens and spices are fragrant. Add vegetable stock and coconut cream. Bring to a simmer.
Add eggplant, zucchini and cauliflower. Cover and simmer for 40 mins. Remove lid and add rice and green beans. Cook for 10-12 mins, or until rice is al dente and beans are tender and bright green. Season.
Fold in lime zest and spinach. Serve in bowls topped with toasted coconut and fresh cilantro leaves.
Heat the oil in a large frying pan. Saute for 10 mins, crushing any lumps with a spatula. After 5 mins, stir in the diced vegetables. Season with salt and pepper. Add the tomato paste and cook briefly. Dust with the flour then add the vegetable stock and stir. Bring to a boil and simmer for 10 minutes more.
In boiling salted water, blanch the julienned vegetables for 3 minutes. Pour into a colander, drain briefly, then add to the bolognese pan and stir. Serve garnished with the shaved pecorino and basil leaves.
he red pepper flakes. Microwave for 30 seconds to melt the
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.
Firstly, prepare vegetable stock.
For this, dissolve 2 cubes of Maggi vegetable stock with onions