How To make Herbed Vegetable Stew
2 t Crushed basil leaves
2 t Crushed parsley flakes
1 t Dried tarragon leaves
1 t Onion powder
1 t Salt
1/2 t Garlic powder
1/4 t Black pepper
2 c Minature carrot halves
1 c Fresh green beans, cut into
-2 inch pieces 1/3 c Water
2 c Cauliflower
2 c Broccoli florets
1/2 c White zinfandel wine
1 c Sliced fresh nushrooms
1 c Sliced fresh zucchini
1 c Sliced fresh yellow squash
1 c Sliced fresh pattypan squash
1 Red bell pepper, sliced into
-strips 1 c Fresh or frozen peas
1/4 c Olive oil
1 c Radish halves
In a small cup combine basil, parsley, tarragon, salt, onion and garlic powders and black pepper; set aside. In a 3 quart microwaveable casserole combine carrots, green beans and water. Cover with vented plastic wrap and microwave on high for 6 minutes. Add cauliflower and broccoli, cover and microwave on high 6 minutes more. Drain vegetables, add wine and reserved seasonings. Stir, cover and set aside. In a 2 quart casserole, place mushrooms, zucchini, yellow and pattypan squash halves, red bell pepper and peas. Add olive oil, toss to coat. Cover and microwave on high 4 minutes, or until vegetables are tender-crisp. Stir mushroom mixture into carrot mixture. Add radishes, cover and microwave on high 4 minutes, or until steaming hot. Source: Houston Chronicle
How To make Herbed Vegetable Stew's Videos
How To Make Spring Chicken Stew With Peas & Herbed Dumplings | Waitrose
This warming chicken stew with dumplings is a wonderful, vegetable-packed autumnal dish which takes just 20 minutes to prepare, making it an easy midweek meal.
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Serves: 4
Ingredients:
½ tbsp essential olive oil
4 chicken thighs
2 carrots, cut into chunks
1 bunch essential salad onions, roughly chopped
2 garlic cloves, sliced
2 tbsp lemon thyme leaves
500ml fresh chicken stock
3 tsp English mustard
50g suet
100g essential self-raising flour
25g pack flat-leaf parsley, finely chopped
190g frozen petit pois
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Slow Cooker Beef Stew and Dumplings | Supergolden Bakes
Slow Cooker Beef Stew and Dumplings – this hearty stew topped with herby dumplings is THE perfect comfort food. This easy crockpot beef casserole requires no browning – simply sit back and let your slow cooker do all the work.
I used the Morphy Richards Sear and Stew 6.5L Slow Cooker
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Veggie Stew with Herb & Yogurt Dumplings
Ingredients
Olive oil
Onion
Carrots
Parsnips
Sweet potatoes
Garlic
Cumin seeds
Vegetable stock
Flour
Greek yogurt
Flat leaf parsley
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The Best Mushroom Stroganoff Recipe (You Won't Believe It's Vegan!)
This vegan Mushroom Stroganoff is creamy, flavorful, and very delicious. The mushroom sauce is gluten-free, plant-based, perfect for lunch or dinner, quick and easy to make (ready in less than 30 minutes)! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
1 onion diced
2-3 garlic cloves minced
1 tbsp vegetable oil
11 oz (300 g) fresh mushrooms sliced
4 tbsp (40 ml) white wine (optional)
1 tbsp tamari or soy sauce
3/4 cup (180 ml) vegetable broth or water
3/4 cup (180 ml) plant-based milk or cream
2 tbsp cornstarch
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
A pinch of red pepper flakes
Salt & black pepper to taste
1 tbsp nutritional yeast flakes (optional)
Fresh thyme leaves and/or parsley (and/or tarragon) chopped
Serve with rice or pasta of choice
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French Lentil Soup
This French lentil soup is the cosiest veggie soup you've ever had. You only need a handful of ingredients to make a hearty and healthy soup that's packed full of vitamins and fibre. And have I mentioned the flavours are absolutely amazing? See the recipe at:
Veg Coconut Stew | How To Make Coconut Curry | Basic Coconut Curry | Vegetable Stew Recipe | Ruchi
Coconut Stew Recipe | Vegetable Stew Recipe | Coconut Curry Recipe | How To Make Coconut Stew Curry | Coconut Recipe | Quick & Easy Stew | Veg Stew Recipe | Rajshri Food | Ruchi Bharani
Learn how to make Basic Coconut Stew Curry at home with our chef Ruchi Bharani
Ingredients:
- 1 1/2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 10-12 Curry Leaves
- 1 Onion (sliced)
- 1 Potato (diced)
- 1 Carrot (cut lengthwise)
- 1/4 cup Green Peas
- 2 tbsp Water
For Preparing Coriander & Mint Paste:
- 2 tbsp Coriander Leaves
- 2 tbsp Mint Leaves
- 1 Inch Ginger
- 2 Green Chilli
- 1 Garlic Clove
- 1 tsp Sugar
- 1/2 tsp Cumin Seeds Powder
- 1 tsp Lemon Juice
- 1/8 tsp Salt
- 200 ml Coconut Milk
- Salt (as per taste)
#CoconutStewCurry #VegetableStew #RajshriFood
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