Tag Archive: Edward & Sons™ Natural 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
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


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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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Republished by EdwardandSons.com

Natural Bouillon Cube Recipe
Tofu Crockpot Stir-fry Heaven

Natural Bouillon Cube Recipe

Natural Bouillon Cube Recipethe Dirty Vegan  has published this Tofu Crockpot Stir-fry Heaven recipe featuring our Edward & Sons Not-Beef Natural Bouillon Cubes:

Ingredients:

  • 1 bag of your favorite frozen stir-fry veggies
  • 1 bag frozen broccoli
  • 1 container/ block of tofu, drained and cubed
  • 2 cloves garlic, chopped
  • 1/4 tbsp dried ginger
  • 2 tsp onion powder
  • 2 tbsp tamari (shoyu or soy sauce will work also)
  • 1/2 cup water
  • 1 vegan “beef” flavored bouillon cube (Edward & Sons makes great bouillon cubes like Not-Beef and Not-Chick’n, among many others!)

Place all ingredients in crockpot. Cook on “high” for 4 hours, stirring occasionally. If it is cooking faster than expected, lower the heat setting to “low” or “keep warm” until you are ready to eat.

Serving Suggestion: Serve over your favorite rice. Enjoy!
This recipe is so easy and convenient. You can put it together so quickly and just let it cook itself in your slow-cooker. You can use leftover rice or minute rice to make this meal even more convenient.

Natural Bouillon Cube RecipeClick here for printer friendly version
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Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store.
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Republished by EdwardandSons.com

 

Natural Bouillon Cube Recipe
Vegan White Bean Soup with Pasta

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeEasy Not Cheesy has published this great Vegan White Bean Soup with Pasta recipe using our Edward & Sons™ Natural Bouillon Cubes:

Ingredients:

  • 2 – 15 oz cans cannelli beans
  • 4 oz. cavatappi or spirali pasta
  • 1 large carrot, diced
  • 6 cups vegan “chicken” broth (I like Edward & Sons™ Not-Chickn Cubes)
  • 2 tsp olive oil
  • 2 garlic cloves, minced
  • 2 dashes smoke flavor, mesquite
  • 1 teaspoon dried parsley
  • Salt & fresh ground pepper to taste

Directions:

1. Heat olive oil on low heat in small pan. Saute garlic and for 4-5 minutes. Do not let it burn or become too brown or it will be bitter.

2. Meanwhile, drain and rinse beans. Combine 1 can beans plus, 4 cups broth, and carrots in large saucepan. In blender add 1 can beans and 2 cups of broth, blend until smooth. Add puree to saucepan, bring to boil.

3. Add pasta to soup and return to boil until desired consistency.

4. Add 2 dashes of smoke flavor, parsley, and salt & pepper to taste.

Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Brown Rice & Carrot Risotto

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeEco-Vegan Food has published this Brown Rice & Carrot Risotto recipe, for which we recommend Edward & Sons™ Garden Veggie Bouillon Cubes:

Brown Rice & Carrot Risotto

Ingredients:

  • 1/2 organic onion
  • 1/2 cup hot water
  • 1 cloves organic garlic, minced
  • 1 cup organic brown rice
  • 2 1/2 cups vegetable broth (we recommend Edward & Sons™ Garden Veggie Bouillon Cubes- ed)
  • 1 organic carrot*
  • 2 bok choy*
  • salt and pepper to taste
  • (* you can use mushroom, asparagus, sun dried tomato, or any other veggie instead)
Preparation:
  1. Chop onion, then add it to sauce pan and sauté in hot water
  2. Add garlic, and cook for 5 minutes, until onion is soft
  3. Add rice, stirring, for about 1 minute.
  4. Deglaze pan with 1/2 cup broth. When water boils, bring to medium and stir constantly.
  5. When water is absorbed, add an additional 1/2 cup water. Keep adding water in 1/2 cup increments and stirring constantly.
  6. After 5 to 10 minutes of this, add carrots and bok choy (or veggies of your choice). Continue until rice is tender, about 25 to 30 minutes.
  7. Season with salt and pepper. Serve immediately

Natural Bouillon Cube Recipe
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Organic Coconut Milk Recipe
Red Lentil Curry

Organic Coconut Milk Recipe

Organic Coconut Milk RecipeFrom Whole Foods Market comes this recipe, this version using our Native Forest® Organic Coconut Milk and Edward & Sons™ Natural Bouillon Cubes:

“When I first moved to NYC, my discovery of cheap and hearty Indian food in the East Village was one of the things that made this city feel like home! Here, I’ve created a red lentil curry with all the classic warm Indian spices–and the sweet untraditional surprise of coconut milk! Feel free to grind your own spices or use some high quality preground spices. This dish gets better sitting in the fridge overnight. If it thickens up a bit too much for your taste, add a bit of broth of water.”

Serves 4

Lentil Mixture:

  • 1 cup red lentils
  • 2 cups water or low sodium vegetable broth (from Edward & Sons™ Natural Bouillon Cubes)
  • 4 garlic cloves, chopped
  • 1 inch fresh ginger, peeled and minced
  • 1 jalapeno chile chopped, seeds and ribs removed

Onion, Spice, Tomato and Coconut Milk Mixture:

  • 1 large onion, chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground yellow mustard
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 2 plum tomatoes, diced
  • 1/2 cup coconut milk (Native Forest® Organic Coconut Milk)
  • sea salt and fresh ground black pepper to taste
  • chopped fresh cilantro

  • Rinse red lentils, making sure to pick out any small stones or other debris. In a medium sauce pan, combine lentils, water/vegetable broth, garlic and ginger. Bring to a boil over high heat. Reduce heat to low, stir, cover and gently simmer for 40-50 minutes or until lentils are falling apart. Stir lentils again, mash with back of spoon and keep covered.
  • While lentils are cooking, in a large nonstick skillet over medium heat, cook onions for 5 minutes or until translucent. Add all spices and continue to cook, stirring frequently for 2-3 minutes or until very fragrant. Add tomatoes and cook for 3 minutes. Add coconut milk. Stir to combine. Remove from heat. Transfer onion, spice, tomato and coconut milk mixture to food processor and pulse until smooth.
  • Pour onion, spice, tomato and coconut milk mixture into lentils. Stir to combine. Taste and season with salt and pepper. Transfer lentils to a serving bowl and garnish cilantro. Serve immediately with brown basmati rice.

Organic Coconut Milk Recipe
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Republished by EdwardandSons.com

Natural Bouillon Cube Recipe
Mushroom and Pea Risotto

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeKatelynvonfeldt.com has published this recipe using our Edward & Sons™ Natural Bouillon Cubes:

I am a picky eater. No really, ask my husband. :) I have a thing for texture. If something is too slimy or mushy I am turned off. I do not like cooked mushrooms (2 exceptions), fresh tomatoes, hominy, mushy tofu, cooked spinach, sushi (vegetarian, of course), guava, relish… the list goes on. When a recipe has a food in it that I do not like, and I turn out loving the recipe, it gets well-deserved praise.

Such is the case with this risotto. I do not love mushrooms, but I am in love with this dish. It is filling and comforting and FULL of flavor. The recipe calls for dried porcini mushrooms. If you cannot find these, any dried wild mushroom mix will work, but the porcini mushroom is prized for its full flavor. I have mentioned it before, but for vegetable bouillon there is only one brand that I will use- Edward and Sons vegan chicken and beef broth are incredible.

Ingredients

  • 8 cups vegetable broth from Edward & Sons™ Natural Bouillon Cubes
  • 1/2-ounce dried porcini mushrooms
  • 1/4 cup Earth Balance
  • 2 tablespoons olive oil
  • 2 cups finely chopped onions
  • 10 ounces white mushrooms, finely chopped
  • 2 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 1-1 1/2 cup frozen peas, thawed
  • Salt and freshly ground black pepper, optional

Directions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.  Melt the Earth Balance in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Season with salt and pepper, to taste.

Natural Bouillon Cube Recipe
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Natural Bouillon Cube Recipe
Vegan Alfredo Sauce

Natural Bouillon Cube Recipe

Natural Bouillon Cube Recipe
The Dirty Vegan has published this clever recipe using our Edward & Sons™ Natural Bouillon Cubes:

Vegan Alfredo Sauce

What you will need:

  • 1 14oz container of firm tofu
  • 4 tbsp Earth Balance (or any vegan buttery spread)
  • 2 tsp dried Italian Seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 Edward & Sons™ Natural Low Sodium Bouillon Cube dissolved in
  • 1/2 cup hot water
  • 1/2 cup nutritional yeast flakes
  • salt and pepper to taste (optional)

What to do:

Blend all ingredients thoroughly in your blender. Pour into a medium sized saucepan. Heat on low-medium heat until thoroughly warmed, stirring frequently. Season with sea salt and pepper to taste, if you wish to.

Serving Suggestions:

  • Serve over pasta like fettuccine or any of your favorite pastas
  • Serve over baked potatoes or over any vegetables just like you would with cheese sauce
  • Use as a white sauce on pizza or with red sauce as “cheese dollops” on veggie pizza!

Recipe Tips:

  • Cube up tofu prior to placing in blender, that will make it easier to blend.
  • Using firm tofu keeps this sauce nice and thick avoiding having to add any thickening agents, such as corn starch or flour.
  • You can make this recipe in advance and store in the fridge in an airtight container after blending. Just heat over the stove in a saucepan when you are ready to use it.

 

Natural Bouillon Cube Recipe
Click here for printer friendly version
Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store.
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Republished by EdwardandSons.com

 

Natural Bouillon Cube Recipe
Gluten Free Vegan Soup

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeOur friends at Wheatless & Meatless have published a great Gluten Free Vegan Soup recipe using our Edward & Sons™ Natural Bouillon Cubes:

Gluten Free Vegan Soup

I grew up hating escarole. Perhaps the only green I hated more was chicory. Mom never served them cooked, always in salads, probably to liven up the ubiquitous midcentury staple: tasteless iceberg lettuce. Still, the bitterness was too much for a grade schooler’s palate and I stubbornly refused to touch the stuff. Then, I spent the last year of art school in Italy. And discovered “greens and beans” or ‘scarole e fagiol’. The escarole was not just bearable, but delicious. Thank you, Italy! This soup is a tribute to that taste turnaround, and to a more recent one. (I’ve always said I hated kale, but with recent juicing of it and the making of this soup, I guess I have to call a truce with that green as well.)

  • 3 T olive oil
  • 3 large garlic cloves, minced
  • 1 cup roughly chopped fresh Italian (flat) parsley
  • 2T dried oregano
  • 2T dried basil
  • 1 large onion, diced
  • 1 medium green pepper, diced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Saute green pepper and onion in oil with spices and herbs until soft.
  • 12 cups coarsely shredded mixed greens (I used one head of escarole, some fresh spinach and some kale, but you could use chicory, swiss chard or any other greens you have around.) Note: if using spinach, add it at the end with the tomatoes and broth.
  • Add greens to pot and stir to coat with oil and herbs.
  • 1 cup steamed edamame
  • 1 cup cooked navy beans or other white bean
  • 1 cup cooked chickpeas
  • Add beans to greens and mix well.
  • 2 cups vegan gluten free chikn broth (I used Edward & Sons brand)
  • 1 28 oz can crushed tomatoes
  • Add boiling broth, crushed tomatoes and extra water (if needed) to just cover all.
  • Cook until greens are tender. Sprinkle with soy bacon bits if desired.

Read the rest here.

Natural Bouillon Recipe
Click here for printer friendly version
Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store.
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Click Here to find a store near you.
Republished by EdwardandSons.com

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