Category Archive: E&S Vegan Bouillon Cubes

Natural Bouillon Cube Recipe
Mediterranean Harissa Stew with Purple Sweet Potato

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeVegan Miam has published this great Mediterranean Harissa Stew with Purple Sweet Potato recipe using our Edward & Sons Natural Bouillon Cubes:

Mediterranean Harissa Stew with Purple Sweet Potato
Yield: 4 to 6 servings

Ingredients

  • 2 tablespoons coconut oil, at room temperature
  • 1 medium sweet onion, peeled and minced
  • 3 garlic cloves, minced
  • 1½ teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons yellow curry powder
  • 1 3-inch cinnamon stick
  • 1½ tablespoons harissa*
  • 2 tablespoons tomato paste
  • 2 medium carrots, peeled and cut into 1/2-inch pieces
  • 1 pound (or 450g) large purple sweet potatoes, peeled and cut into 1/2-inch cubes
  • ¼ teaspoon salt or more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 (28-ounce) can crushed tomatoes, fire roasted
  • 4 cups vegan not-chick’n broth (Edward & Sons)
  • 3 to 4 bay leaves
  • ¼ teaspoon saffron threads
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 yellow red bell pepper, seeded and diced
  • 2 cups cooked Israeli cous cous, farro, orzo or freekeh

Garnish

  • Handful of Italian parsley, finely chopped
  • Finely grated lemon zest
  • Extra virgin olive oil

Preparation

  • Heat a wide, heavy skillet or Dutch oven (5½ quart) over medium heat. Melt the coconut oil in the pot. Add onions and sauté until translucent, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in ground cumin, ground coriander, curry powder, cinnamon stick, harissa and tomato paste and sauté for 2 minutes longer.
  • Add the carrots, purple sweet potatoes, salt, black pepper, crushed tomatoes. Cook, stirring, for about a minute, until fragrant, and add the broth and bay leaves. Bring to a simmer, and simmer until the sweet potatoes and carrots have cooked down slightly, about 10 minutes. Reduce heat to low, simmer uncovered, for about 20 minutes. Meanwhile, cook the Israeli cous cous or grains, grate lemon rind; chop parsley.
  • Add the saffron threads and chickpeas to the pot. Reduce to a simmer and cover with a lid. Simmer 10 minutes. Add the yellow bell pepper and cook another 2 minutes.
  • Remove bay leaves and cinnamon stick before serving and add cous cous or your favorite grain. Ladle into bowls and top with chopped parsley (if desired), grated lemon zest and a drizzle of olive oil.

Notes

  • The stew is moderately spicy. For very spicy, use 2 to 2½ tablespoons harissa. For mildly spicy, use 1 tablespoon harissa.
  • Purple Sweet Potato alternative: Any potatoes, squash, pumpkin, turnips, or cauliflower
  • Don’t like chickpeas? Use canned Cannellini, Great Northern and Navy beans if you like, but add them at the same time as the sweet potatoes & carrots and the beans will absorb the flavors of spices while cooking.


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Natural Bouillon Cube Recipe
Orange Tofu

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeVegan Mother Hubbard has published this great Orange Tofu recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

“I know, I know. I posted a grilled, marinated tofu recipe last week and I’m doing it again this week. It’s worth it, though. This is really delish and marinating, then grilling tofu is easy and quick. If your fire is hot, it can be cooked up in just 4-6 minutes. How great is that?”

 Grilled Orange Tofu

  • 1 cup orange juice
  • 1 cup veggie broth (may we recommend our Edward & Sons Veggie Bouillon Cubes)
  • 1/4 cup Braggs or tamari
  • 1/4 cup sliced green onions
  • 1 tbsp minced basil
  • 1 tsp chili sauce or chili paste (check ingredients carefully for fish and shellfish)
  • 1/4 tsp freshly ground black pepper
  • 1-2 lb firm or extra-firm tofu, drained and pressed

Slice the tofu into 1/4-3/8 inch pieces. Whisk all other ingredients together in a medium sized bowl. Place the tofu slices in a large, shallow dish. Pour the marinade over the tofu, cover and refrigerate for at least 2 hours and for up to 2 days.

Grill over a hot fire for several minutes on each side. A grilling basket makes this really easy, because you can flip the tofu, without it breaking apart or falling through the grill grates.

Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Butter Bean Spinach Vegetable Soup Stew

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipePink-Vegan has published this great Butter Bean Spinach Vegetable Soup Stew recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

“This is nice and thick….full of veggies and beans !!!  I made this for company we had this weekend and they all liked it…they thought the flavor was REALLY good.  Our company actually called it a stew instead of soup since it was so thick.”

Ingredients:

  • 1 can tomatoes (I used the liquid)
  • 1 onion, chopped
  • 1 Tbsp minced jar garlic
  • 2 to 3 carrots, sliced (I used a can of carrots with the liquid)
  • 2 potatoes, chopped
  • 1 green pepper, chopped
  • 1 10-oz package frozen spinach
  • 2 cans butter beans (lima beans) (I used the liquid)
  • 1 can corn (I used the liquid)
  • 1/2 cup dried pearl barley
  • 1 tsp dried oregano
  • 1 tsp basil
  • 1 tsp celery seed
  • 1 tsp marjoram
  • 1 tsp thyme
  • 1 Tbsp dried parsley
  • 1/2 tsp tarragon
  • 1 bay leaf
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp black pepper
  • 2 cups water or veggie broth (Try Edward & Sons Veggie Bouillon Cubes)

Directions:
Put everything in a crockpot and cook on low for 10-12 hours.

Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Marinara and Tofu Pasta Bake

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeOur friends at Vegan Mother Hubbard have published this great Marinara and Tofu Pasta Bake recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

“I like to spend all day in the kitchen, so I tend to make meals that are long-term commitments. Those two and three hour prep meals haven’t been an option recently. I’m still in the kitchen all day, but it’s to test cookie recipes and take photographs. That means I have been aiming for the quickest meals I can create. The recipe I have for you today takes a long time to bake, but no more than about 15 minutes to put together. You can decrease the baking time, by assembling the dish in the morning, and baking it in the afternoon or evening.”

Marinara and Tofu Pasta Bake

Pasta:

  • 3 cups of your favorite marinara sauce
  • 2 cups small, uncooked whole wheat pasta (bow ties, macaroni, shells, etc)
  • 2 cups corn niblets (or any other veg you want)
  • 2 cups diced tomatoes
  • 1 cup veggie broth (try Edward & Sons Veggie Bouillon Cubes)
  • 12-16 ounce package firm or extra firm tofu, cut into small diced
  • 1/4 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp garlic powder or 2 cloves of garlic, minced
  • 1/2 tsp dried basil or 1 tsp minced fresh basil

Topping:

  • 1 1/2 cups panko (try Edward & Sons Organic Panko)
  • 3 tbsp nutritional yeast
  • 3/4 tsp kosher salt
  • 1 1/2 tbsp oil (olive, canola, etc)

Mix all the pasta ingredients in a large bowl. Spread into a large, greased casserole dish. In a smaller bowl, stir together all the all topping ingredients. Sprinkle the topping over the casserole. Cover with foil and bake for 2 hours in a 350 degree oven. Remove the foil and bake an additional 30 minutes. If you want a really crispy topping, add it later during the baking time.

If you’ve made the dish in advance, and refrigerated it overnight or for the day, you can reduce the covered baking time by 20-30 minutes.

Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Minted Moroccan Meatballs with Aromatic Barley

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeOur friends at The Little Foxes have published this great Minted Moroccan Meatballs with Aromatic Barley recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

Minted Moroccan Meatballs with Aromatic Barley

Yields: 28 meatballs, 15 servings of barley
Prep Time: 20 minutes
Cook Time: 35 minutes (depending upon whether you use quick-cook or traditional barley)

Ingredients:

For the Minted Moroccan Meatballs -

  • 12 Baby Bella Mushrooms (aka: Cremini), rinsed
  • 1 cube of vegan bouillon (try Edward & Sons Veggie Bouillon Cubes)
  • 1/2 can of chickpeas
  • 1 tbsp Sriracha
  • 2/3 cup water
  • 1 cup bulgur wheat, ground in to a medium meal
  • 2/3 cups vital wheat gluten
  • 1/3 cup pine nuts, ground in to a coarse meal (I still like lots of in-tact pine nuts peeking out)
  • 1/2 onion, finely diced
  • 2 tbsp fresh parsley, chiffonade
  • 3 tbsp fresh mint, chiffonade
  • 2 tbsp flax seed meal
  • 1 tbsp soy sauce
  • 1/4 tsp cinnamon, to taste
  • 1/4 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp liquid smoke
  • 1/2 lemon, juiced
  • 1/2 tbsp black pepper, coarsely ground

For the Aromatic Barley -

  •  8.8 oz barley (I used the entire package of Trader Joe’s 10 Minute Quick Cook Barley, cooked to package instructions)
  • 1 tbsp olive oil, for sauteeing
  • 1 clove garlic, peeled and mashed
  • 1/2 onion, diced
  • 1/3 cup pine nuts
  • 3 tbsp fresh parsley, chiffonade
  • dash of cinnamon, to taste
  • 1/2 lemon, juiced

Assembly:

  • Preheat oven to 400F degrees and prepare two baking sheets with parchment or silpat.
  • In a high-speed blender, combine mushrooms, veggie bouillon cube, chickpeas, Sriracha, and water. Blend until smooth. This should yield about 2 cups of liquid. Set aside.
  • In a large bowl, combine the bulgur, vital wheat gluten, pine nut meal, flaxseed meal, parsley, mint, and finely diced onions.
  • Slowly add remaining meatball ingredients (including spices and lemon juice) and gradually add the 2 cups of mushroom liquid until a sticky dough-like consistency is achieved.
  • Work the ‘dough’ by-hand or with a spatula to further activate the vital wheat gluten (you should see strands forming) and to ensure all ingredients are evenly assimilated.
  • Form the dough in to 1/2 inch balls (or larger, if you like) and place evenly on prepared baking sheets. You may drizzle or spray the meatballs with a little olive oil to encourage more browning during cooking, if you like.
  • Crank the oven up to 425F and bake for 30 minutes.
  • While those are baking, cook your barley according to package instructions.
  • In a separate skillet, sautee your olive oil, garlic, and onions on high until caramelized (about 5 – 7 minutes depending upon your stove’s heat).
  • Once caramelized, add pine nuts and stir consistently to allow for browning and toasting (not burning).
  • Once toasted, remove skillet from heat and set aside.
  • Drain and rinse cooked barley with cold water. Ensure all of the liquid is drained from the barley and put in a large bowl.
  • Add your skillet mixture, lemon juice, fresh parsley, cinnamon, and anything else you’d like to your barley. This could be made EXTRA amazing if you could get your hands on some Zatar, Sumac, or you added dried currants or soaked golden raisins. What what!
  •  Once cooked, remove your meatballs from the oven. They should be firm, browned, and crispy on the outside. For a softer meatball, you can rinse these quickly (like one second) under the tap to lend extra softness (this won’t affect the taste at all).

Natural Bouillon Cube Recipe
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Republished by EdwardandSons.com

 

Natural Bouillon Cube Recipe
Creamy Chilled Farro with Asparagus

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeOur friends at The Little Foxes have published this great Creamy Chilled Farro with Asparagus recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

Creamy Chilled Farro with Asparagus

Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 10 – 45 minutes (depending upon whether or not your farro is quick-cook)

Ingredients:

  • 8.8 oz (~ 1 1/2 cups) farro, cooked according to package instructions
  • juice of 1/2 small lemon
  • 1 avocado, ripe
  • 2 tbsp hummus (I like tahini-free or lemon hummus to complement the sauce)
  • 1/2 cup walnuts, raw or roasted (I like roasted for this recipe. It adds depth)
  • 1 clove garlic, minced
  • 1 bunch of asparagus, rinsed and diced in to 1/2 inch pieces
  • 3 tsp soy sauce or Bragg’s Aminos
  • 1 1/2 cup water or vegetable broth (try Edward & Sons Veggie Bouillon Cubes)
  • 6 grinds of Trader Joe’s South African Smoke Seasoning (because I’m an addict, people)
  • 1 tsp olive oil, for sautéing
  • Optional: 1 tsp red pepper flakes (or more, if you like a kick)
  • dash smoked paprika, to taste
  • salt + pepper, to taste
  • basil, chiffonade, for garnish

 Assembly:

  •  Bring water or vegetable broth to boil in large stock pot and cook farro according to instructions. Once cooked, drain in colander and rinse with cold water. Drain again to ensure farro is dry.
  • In a blender, combine peeled avocado, walnuts, hummus, water, soy sauce, chili pepper, smoked paprika, and smoke seasoning. Blend until smooth. Gently add lemon juice until desired tartness is achieved. Add salt and pepper to taste.
  • In a shallow pan, sauté garlic and olive oil, gently folding in the diced asparagus. Sauté until bright green and still firm.
  • In a large bowl, combine the farro with the blended sauce mixture and half of the garlic asparagus. Add more red pepper flakes if you like your food with a kick. Place in refrigerator for 30 minutes to an hour to chill.
  • Once cooled, serve in individual ramekins and top with remaining sautéed asparagus and finely chopped basil, chili pepper, and walnuts. Serve with flatbread and olive oil for dipping. Think spring-like thoughts.

Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Vegan Quiche

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeOur friends at Sugar Coated Vegan have published this great Vegan Quiche recipe- may we recommend our Edward & Sons™ Veggie Bouillon Cubes?

Vegan Quiche

  • 1 Vegan Deep Dish Pie Crust (I used a store-bought one but you can use the recipe below)
  • 1 medium white onion, chopped
  • 5 cloves of garlic
  • 4 small potatoes
  • 1 teaspoon turmeric
  • 1 ½ - 2 cups veggie broth (try Edward & Sons™ Veggie Bouillon Cubes)
  • ¼ - ½ cup flour
  • 2 tablespoons butter (+ two more for mashed potatoes)
  • 1 teaspoon chives
  • ½ teaspoon parsley
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 teaspoon garlic salt
  • 1 tablespoon olive oil
  • 4 cups veggies, chopped (I used broccoli, cauliflower and orange and yellow carrots)
  • 8 asparagus
  • Salt and pepper to taste

Optional

  • 2 tablespoons nutritional yeast

For the crust (I would double it for this recipe and this is the same one I used for the strawberry heart pies)

  •  1 ½ cups flour (I used all WW but I think you should do half and half)
  •  ¾ cup vegan butter, frozen and diced
  •  1 tablespoon sugar
  •  1-3 tablespoons cold water (start with one and use more if needed)
  •  ½ teaspoon salt

Directions

  • Place the flour, sugar, salt and butter in the food processor and process it until the butter becomes pea sized. Add the cold water a tablespoon at a time and pulse until the dough just starts to come together.
  • Remove the dough from the food processor onto a flour surface and shape into a ball, do not over knead the dough. The point is to have pieces of butter in the dough and if you over knead it the butter will start to melt.
  • Refrigerate the dough while you preheat your oven.
  • After you’ve refrigerated your dough, roll it out until it’s large enough to fit in your pie pan and cut off the excess.
  • For a decorative twist, you can use a fork to crimp the edges or use a pie pan with folded edges.

Directions

  • Preheat your oven to 400°F.
  • Chop up your vegetables and set aside.
  • For the asparagus, cut of the ends about an inch and a half and throw them away. Cut in 1 inch chunks until there are about 4 inches of the stalk left because you will be putting some of the chunks in with the rest of the veggies and using the tips as decoration for the quiche.
  • Chop up your potatoes in thick chunks and boil in pot until almost tender. Drain them and put them back in the pot and mash until almost completely mashed. You want your potatoes to still have chunks left and still be too hard to make smooth mashed potatoes. Add a half cup of vegetable broth and simmer until the potatoes are fully cooked. The potatoes should absorb all of the liquid so test the amount of liquid you put because you don’t want watery mashed potatoes. After you’ve finished mashing them set them aside.
  • In a small pan, put a tablespoon of olive oil and 2 tablespoons of vegan butter and cook over a low flame until completely melted then put in the onions, garlic and a pinch of salt and cook until translucent, about 3-5 minutes. When the onions are ready, add in the flour and mix until the flour is cooked. Add in the vegetables, spices and a cup of the vegetable broth and cook on a medium flame until it starts to thicken. Turn it off and add in the mashed potatoes and mix until well combined.
  • Pour the filling into the pie shell and smooth down with a spatula, make sure the filling is well packed inside of the crust. Use your leftover asparagus tips to make a circular design on top of the pie and then drizzle with olive oil.
  • Bake for 25-30 minutes or until the top has set, the asparagus has cooked and the crust has started turning a golden brown.

*Important: Let cool completely or almost completely because otherwise it will turn into a mess if you try to cut into it. Definitely let it cool because I cut into it too early yesterday and it crumbled into itself completely. The next morning I cut it into perfect slices and they didn’t turn into a puddle when warmed in the oven.

Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Sweet Potato Shepherds Pie

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeOur friends at Vegan Mother Hubbard have published this great Sweet Potato Shepherds Pie recipe- may we recommend our Edward & Sons™ Veggie Bouillon Cubes?

“I’ve made this recipe twice. The first time, in pie crusts. It was terrific. The second time was yesterday. I was cooking all day. I baked cookies, made a salad, prepped breakfast and lunch for my family, and made this shepherd’s pie. Along the way, I lost track of making pie crust, so I made the pie in a roasting pan, and without a crust. It was just as good. Note that this is another recipe that looks long and complicated, but isn’t hard or all that time consuming to make. As with many of my recipes, you can adjust things to your taste. You can really 1 1/2 cups of any diced veggies, in place of the mixed frozen veg in the recipe.”

Sweet Potato Shepherd’s Pie

  • 2 large sweet potatoes
  • 2 large white potatoes
  • 1/3 cup vegan sour cream or 1/4 cup plain, unsweetened non-dairy milk
  • 1 small onion, cut into small dice
  • 1 tbsp olive oil or vegan butter
  • 1/2 pound button or crimini mushrooms, cleaned and sliced.
  • 1 pound tofu, pressed* and cut into 1/4-1/2 inch cubes
  • 1 1/2 cups frozen mixed veggies (carrots, green beans, corn, peas)
  • 1 cup finely chopped kale or spinach
  • 1 1/4 cups veggie broth (try Edward & Sons™ Veggie Bouillon Cubes)
  • 1 1/2 tbsp flour
  • 1/4 cup plain, unsweetened non-dairy yogurt
  • 4 tsp Braggs, tamari, or soy sauce
  • 1 tbsp nutritional yeast
  • 1/2 tsp dried dill weed
  • pinch of thyme
  • pinch of rosemary
  • salt and pepper to taste
  • 2-9 inch deep dish pie crusts
  • Peel the potatoes, cut into small dice, and place in a large pot. Cover with water and a generous sprinkling of salt. Cook over high heat, until the potatoes are tender. Drain the pot, add the sour cream or milk, and mash. Add salt and pepper to taste.
  • While the potatoes are cooking, saute the onion in the oil, until translucent. Add the mushrooms and saute until they release their moisture and turn brown. Transfer the mushrooms and onions to a large bowl, along with the tofu, frozen veggies, and kale. Gently toss all the veggies, to combine.
  • Return the pan to the heat, and add the veggie broth and flour. Whisk vigorously, to remove any lumps. Allow the broth and flour to simmer for a few minutes, to thicken a bit. Add the yogurt, Braggs, nutritional yeast, and herbs, and simmer another couple minutes, to bring the flavors together.
  • Divide the veggies between the two pie crusts. Carefully pour half the sauce over each pie. Spread half the potatoes over each pie. Sprinkle the top of the potatoes with a bit of kosher salt and a little more nutritional yeast (optional). Bake the pies in a 375 degree oven for 30-40 minutes, until the top of the pies are crisp, and the crusts are golden brown. Allow to rest 5-10 minutes, before cutting and serving.
  • If you are omitting the pie crusts, just layer the veggies, sauce, and potatoes in a large casserole dish. Baking time will be about the same.
  • *You can use a press, designed specifically for getting the water out of a block of tofu. Or, you can use what you have on hand. For this dish, since the pieces of tofu don’t need to look perfect, I placed the tofu in a colander. I put a heavy bowl on top of it, and placed a large can of tomatoes in the bowl. I left the tofu to drain for about 45 minutes, before cutting it.

Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Quick & Easy Veggie Orzo Soup

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeMama Mouse Says has published this great Quick & Easy Veggie Orzo Soup recipe using our Edward & Sons™ Natural Bouillon Cubes:

“It’s official, I caught the kiddos sickness and when both mama and kiddo are sick there is only one cure, sickie soup. Whenever my daughter is sick I make her this quick soup and she believes it is magic and after she eats it she seems to be all better. This morning when we all woke up with terrible coughs and were feeling less than awesome my daughter asked if I would be making my magic healing soup. Thankfully this soup is so quick and easy to make that I was able to drag myself into the kitchen to make a pot for us. Whenever you are sick or taking care of someone who is, this is a soup that is sure to cheer them up. Add any veggies you like, some real chicken or even noodles in place of orzo, whatever you like! PS the soup worked, we were well enough to make rainbow bread before dinner .”

What you need

  • 1 carrot
  • 2 stalks of celery
  • 1 bulb of garlic, yes the WHOLE bulb, about 8 cloves of garlic
  • half of an onion
  • 2 Edward & Sons™ Natural Bouillon Cubes  <- only 6 ingredients and all natural!
  • 3/4 cup of orzo
  • 1 tbsp coconut oil
  • 4 cups of water

How to make it

  • slice celery and carrot
  • dice  onion and garlic
  • place in a small pot with bullion and cook until bullion dissolves
  • add water and let boil for 15 minutes
  • add orzo and continue to boil until orzo is tender, around 10 minutes
  • serve to the sickie person


Natural Bouillon Cube RecipeClick here for printer friendly version
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Natural Bouillon Cube Recipe
Vegan ‘Chicken’ Breasts with Mushroom and Cream Sauce

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeLadle Lady has published this great Vegan ‘Chicken’ Breasts with Mushroom and Cream Sauce recipe using our Edward & Sons™ Natural Bouillon Cubes:

“Thankfully, Isa Chandra Moskowitz’s Post Punk Kitchen saved me. Moskowitz has a great recipe on ThePPK for chickpea cutlets. It’s been so long that I don’t really know what a chicken flavor is versus a pork versus any of the other meat – but I do know that these cutlets are delicious. I slightly modified the original recipe by using a particular brand of vegetable broth to (hopefully) heighten the ‘chicken’ flavor. The rest of this recipe for Chicken Breasts with Mushrooms and Cream is as follows.”

Doublebatch Chickpea Cutlets (via ThePPK)

  • 1 15.5oz can chickpeas, drained and rinsed
  • 1/4c extra virgin olive oil
  • 1c vital wheat gluten
  • 1c plain breadcrumbs
  • 1/2c vegan chicken broth (Edward & Sons™ Natural Bouillon Cubes)
  • 1tsp onion powder
  • 1tsp dried thyme
  • 1tsp paprika
  • olive oil for pan frying

 

  • In a mixing bowl, mash the chickpeas together with the oil until there are no whole chickpeas left. You can do this by hand or quickly pulse it in the food processor – careful not to overprocess. (Ed note: I used the mortar as I’ve found it’s the most effective thing – and have also never been able to make this without finding at least one or two stray whole chickpeas later on).
  •  Add the remaining ingredients and knead by hand for about 3 minutes. Divide the dough in half, then each half into 4 equal pieces so that you have 8 total. Flatten out each piece by gently pressing on a clean work surface.
  •  Add a thin layer of oil to the pan. Place the cutlets in the pan and cook on each side for 6 minutes, or until browned on each side.
  •  Set aside while you prepare the mushrooms and cream.

Supremes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream)

  •  5tb earth balance
  • 1tb minced shallot or green onion
  • 1/4lb diced or sliced fresh mushrooms
  • 1/8tsp salt
  • 1/4c vegan chicken broth
  • 1/4c port, Madeira, or dry white vermouth (Ed note: I used a dry Chardonnay)
  • 1c Silk creamer (plain)
  • Salt and pepper
  • 2tb fresh minced parsley

Since we’re not cooking the cutlets and the sauce together, this recipe is a little bit simpler than the original.

  •  Heat the butter in a pan over moderate heat until foaming. Add the shallots, saute for a moment without browning. Add the mushrooms and saute for another minute or two. Sprinkle with salt.
  •  Pour the stock and wine into the pan. Raise the heat and allow it to boil down quickly until the sauce thickens. This may take a few minutes as the mushrooms will release some moisture of their own – be patient (I was not!). Stir in the cream and allow to boil down again. This will also take a few minutes – be prepared to watch over this for 5 to 7 minutes. Once the cream has thickened slightly, taste it to see if it needs any salt or pepper.
  •  To serve – place two cutlets on a plate. Ladle sauce with mushrooms over the cutlets. Sprinkle with parsley and serve immediately.
  •  We had ours over polenta with quinoa in it (store bought) and a side of sauteed spinach with the remainder of the shallots. It was a hearty meal and the amount of sauce was enough for 4 servings.

Natural Bouillon Cube Recipe
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