Tag Archive: Natural Bouillon Cube Recipe

Natural Bouillon Cube Recipe
Three Tomato Risotto

Natural Bouillon Cube Recipe

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

Three Tomato Risotto

Broth

  • 6 cups vegetable stock (may we recommend our Edward & Sons Veggie Bouillon Cubes?)
  • 1 cup white wine (sauvignon blanc or something similar)
  • 1 cup water
  • 1/2 cup nutritional yeast
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1/4 tsp dried thyme

 Rice

  • 2 tbsp olive oil, divided
  • 1 cup finely diced onion
  • 1 tsp kosher salt, divided
  • 1 tbsp minced garlic
  • 2 cups arborio rice
  • 1 cup white wine (same as used in the broth)
  • 1/2 tsp minced, fresh rosemary

Finishers

  •  5-6 ounces shredded or diced vegan cheese*
  • 1 pint grape or cherry tomatoes, halved
  • 1/2 cup roughly chopped, oil-packed, sun-dried tomatoes
  • 1/2 cup roughly chopped roasted tomatoes**
  • 1/4 cup minced, fresh parsley

Instructions

  1. In a 2 quart sauce pot, whisk the broth ingredients together. Bring the mixture to a simmer, over low-medium heat. Reduce heat to low to maintain the temperature, without reducing the broth too much.
  2. In a large pot (about 4 quarts), warm 1 tablespoon of oil over low heat. Add the onions and 1/2 teaspoon of salt. Saute, until they are soft and translucent.
  3. Add the garlic, and continue the saute, until the onions are browned and the garlic is soft.
  4. Add the remaining oil, remaining salt, and the rice to the pot. Stir everything together, and saute for about 2 minutes, to toast the rice.
  5. Stir the wine and rosemary into the rice, scraping the bottom of the pot to release any browned bits that may have stuck. Cook until the wine is absorbed into the rice.
  6. Begin adding the simmering broth about 1 cup at a time. Stir the rice and broth, until the liquid is absorbed, then add the next portion of broth.
  7. When all the liquid has been cooked into the rice, and the rice is tender, gently stir in the cheese, tomatoes, and parsley. When the cheese is melted, serve.

Notes

*I used 8 slices Daiya provolone, which I diced. Other options would include vegan swiss or mozzarella slices or shreds. Skip the cheddar or anything spicy in this dish.

**If you can’t find roasted tomatoes in your grocery store, roasted red peppers would be great, too.

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.
Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

Natural Bouillon Cube Recipe
Wild Mushroom Risotto

Natural Bouillon Cube Recipe

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

Wild Mushroom Risotto

Rice

  • 2 ounces dried, wild mushrooms (I used a mix of cloud ear, oyster, woodear, and shiitake)
  • 3 cups boiling water
  • 2 tbsp olive oil or non-dairy butter, divided
  • 1 pound cremini or white mushrooms, cleaned and sliced
  • 1 1/2 cups brown rice
  • 1/2 cup white rice
  • 1 tbsp white mustard seeds
  • 2 cups chopped kale (remove and discard stems, before chopping)
  • 2 tbsp minced, fresh dill

Broth

  • liquid from reconstituting mushrooms
  • 5 cups vegetable stock or broth (may we recommend our Edward & Sons Veggie Bouillon Cubes?)
  • 1/2 cup nutritional yeast
  • 1 tbsp grated or finely minced garlic
  • 1 tsp sriracha
  • 1/2 tsp dry thyme
  • 1/4 tsp ground black pepper

Instructions

  1. Rinse the dried mushrooms, then place them in a medium sized, heat-safe mixing bowl. Pour the boiling water over the mushrooms, and set aside to steep for about 10 minutes.
  2. Remove the mushrooms from the soaking water. Reserve the liquid. Roughly chop the mushrooms.
  3. To make the broth, start by measuring the reserved liquid from soaking the mushrooms. Add additional water, so you have a total of 4 cups.
  4. Stir the mushroom liquid/water, the broth, and remaining stock ingredients together in a pot. Simmer over low heat.
  5. Place a separate, 6 quart pot over medium-high heat. Add 1 tablespoon of the oil or butter, and the sliced mushrooms.
  6. Saute until the mushrooms, release their liquid and begin to brown. Transfer the mushrooms to a separate dish.
  7. Add the remaining oil or butter, brown rice, white rice, and mustard seeds to the pot. Toss the ingredients together and saute for about a minute, or until the rice is hot.
  8. Begin adding the hot broth to the rice, one cup at a time. Stir often. When the broth is absorbed into the rice, add the next cup. Repeat this process, until you have about 1 cup of broth left.
  9. When adding the final portion of broth, stir in the kale, dill, and all the mushrooms. Continue to cook, until the last of the broth is cooked into the rice, and you have creamy, tender rice.

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.
Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

Natural Bouillon Cube Recipe
Curried Sweet Potato, Carrot & Squash Soup with Pine Nut Cream

pine

Natural Bouillon Cube RecipeFettle Vegan has published this great Curried Sweet Potato, Carrot & Squash Soup with Pine Nut Cream recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

Curried Sweet Potato, Carrot & Squash Soup with Pine Nut Cream

INGREDIENTS:

  • 2 tablespoons butter or oil
  • 4 cloves garlic, minced
  • 2 medium-sized yellow onions, diced
  • 2 cups sliced carrots
  • 2 cup acorn squash, deseeded and cubed
  • 4 cups sweet potatoes, cubed
  • 6 cups vegetable broth (try Edward & Sons Veggie Bouillon Cubes)
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup pine nuts (pignolias)
  • 3/4 cup water
  • 1/4 cup chopped cilantro, for garnish

 

DIRECTIONS:

  1. In a large pot, heat oil or butter on medium heat. Add garlic and onions and cook about 5 minutes, until onions are slightly glassy and softened. Do NOT let the garlic turn brown and burn- it will taste bitter.
  2. Add in the carrots, squash, and sweet potatoes, and stir to combine. Follow with the vegetable broth, curry, cumin, salt, and pepper. Let simmer on medium heat for about 30 minutes, stirring occasionally, until vegetables have become soft enough to poke through with a wooden spoon.
  3. While soup cooks, combine the pine nuts and water in a high-speed blender until creamy. Set aside.
  4. When soup is ready, let cool a bit, then blend using an immersion blender, or in batches using a high-speed blender. Blend until completely puréed. At this point, you can mix the pine nut cream into the soup OR serve it in bowls, adding the pine nut cream to each bowl individually (our preference and how we did it in the photos). Sprinkle each serving liberally with cilantro, and enjoy! Makes 10-12 servings. Freezes well, and keeps in the fridge, covered, for about a week. Feel free to half the recipe for a 4-6 serving portion.

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.
Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

 

Natural Bouillon Cube Recipe
Creamy Tomato Soup with Homemade Cashew Cream

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeFettle Vegan has published this great Creamy Tomato Soup with Homemade Cashew Cream recipe- may we recommend our Edward & Sons Veggie Bouillon Cubes?

Ingredients:

  • 2 1/2 lbs. tomatoes
  • 6 cloves garlic
  • 2 medium yellow onions
  • 4 T. earth balance or olive oil
  • 1 quart (4 c.) vegetable broth (or water) (try Edward & Sons Veggie Bouillon Cubes)
  • 2 bay leaves
  • 1/2 cup fresh basil, chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 cup soaked raw cashews
  • 1 cup water

Cashew Cream:

Soak 1 cup cashews in warm water for 1-4 hours. Drain cashews, pour into a blender, and add one cup water. Blend until consistency is creamy and no cashew chunks remain. Set aside.

Tomato Soup:

  • Wash, weigh, and chop tomatoes. Set aside.
  • In a large soup pot, melt butter. Add chopped onions and garlic, and sautee about 8 minutes, until onions are glassy but not carmelized. Add tomatoes and continue to cook until onions and tomatoes are completely softened, about 15-20 minutes.
  • Add vegetable broth, bay leaves, basil, salt and pepper and cook on medium heat for about 30 minutes, until the smell of garlic and basil are wafting through the air. Remove the bay leaves and toss ‘em in the compost. Pour the cashew cream into the pot, and using a regular or immersion blender, blend the soup until creamy, usually about 20 seconds in my vitamix.
  • Serve immediately while warm, or simmer on low heat until ready to serve. Garnish with roasted cherry tomatoes, a drizzle of cashew cream, or fresh basil leaves.
  • Keeps in the fridge for about a week. Makes great leftovers!

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.
Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

Natural Bouillon Cube Recipe
Creamiest Mushroom Soup

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeFettle Vegan has published this great Creamiest Mushroom Soup recipe – may we recommend our Edward & Sons Veggie Bouillon Cubes?

INGREDIENTS:

  • 2 tablespoons oil or butter
  • 2 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1/2 lb. assorted mushrooms, roughly chopped
  • 1/4 cup (good quality) sherry
  • 3 cups vegetable broth (try Edward & Sons Veggie Bouillon Cubes)
  • 2-3 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 3/4 cup soaked cashews
  • 3/4 cup water

DIRECTIONS:

  • In a medium-sized bowl, soak your raw cashews in warm water while you prepare the soup.
  • In a large cast-iron pan, sauté the garlic, onions, and mushrooms until the butter oil has mostly evaporated and the onions and mushrooms have softened. Add your sherry and let the mixture cook on medium heart, stirring occasionally, until the liquid reduces to about half (about 5 minutes).
  • **Pour in the vegetable broth, salt, pepper, and thyme, and simmer for 15-20 minutes. While soup simmers, blend soaked cashews with water to create a thick cream. Pour into the simmering soup, and remove the soup from heat.
  • Using an immersion or high-speed blender, carefully blend soup to desired consistency. Garnish, serve, and enjoy!

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.
Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

Natural Bouillon Cube Recipe
Asparagus and Basmati Rice

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipePeanut Butter & Peppers has published this great Asparagus and Basmati Rice recipe using our Edward & Sons Natural Bouillon Cubes:

“…I topped my rice with a pinch of Parmesan Cheese and Balsamic dressing, my Husband put soy sauce over his.  I left the salad more on the plain side so we could add whatever dressing or toppings we want, if any.  This dish is satisfying, healthy and oh so good!  I had left overs for lunch the next day, I placed the rice of a bed of lettuce and added some leftover chicken from dinner, a drizzle of balsamic dressing and had a nice quick salad.   It didn’t even need to be heated up, it was just right the way it was.  I even nibbled on some leftovers straight from the fridge.  I love healthy, tasty dishes like this and you do know if you have too much leftovers, you can freeze it to.  That’s what I normally do with my rice dishes, but not this one, I had plans to eat it until it was gone!”

Asparagus and Basmati Rice

Ingredients

  • 1 1/2 cups basmati rice, cooked
  • 1 tsp. olive oil
  • 1/4 cup onion, diced
  • 1 clove garlic minced
  • 3/4 cup sweet bell pepper, diced
  • 1/2 cup chicken or vegetable broth (from Edward & Sons Natural Bouillon Cubes)
  • 2 cup asparagus, cut into 1/4″ pieces
  • 1/4 tsp. ground pepper
  • 3/4 cup cherry tomatoes, cut in half
  • 2 cups spinach, fresh

Instructions

  1.  Cook Rice according to directions on package. I used a half cup dry to 1 cup water (add rice and water to a pot, bring to a boil, cover and simmer for 12 minutes, fluff with a fork).
  2. In a skillet, add olive oil, onions, peppers and garlic. Saute for about 5 minutes until slightly soften. Add chicken broth, asparagus and black pepper. Cook for about 3 minutes. Add cherry tomatoes and spinach, stir until spinach is wilted.
  3. Stir in rice and serve.


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.
Purchase Edward & Sons™ Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

Natural Bouillon Cube Recipe
Chilled Cucumber-Cilantro Soup

Natural Bouillon Cube Recipe

Natural Bouillon Cube RecipeVegan Miam has published this great Chilled Cucumber-Cilantro Soup recipe using our Edward & Sons Natural Bouillon Cubes:

“Sweltering hot days in Oregon, what you need desperately is a chilled and refreshing soup. We made Mark Bittman’s Asian-Style Cucumber Soup (view here) with some substitutions and it wasn’t vegan. We used tamari and Edward & Sons Not-Chick’n Bouillon to make a gluten-free version. This vegan and gluten-free Chilled Cucumber-Cilantro Soup is filled with loads of beautiful healthy greens you can find at farmers’ market: cucumbers, chili, scallions, arugula, cilantro and mint.”

Chilled Cucumber-Cilantro Soup
Yield: 4 servings

Ingredients

  • 2 medium cucumbers, peeled and halved lengthwise, seeded and sliced thinly using a mandolin
  • ¼ cup tamari
  • 2 tbsp. rice vinegar
  • 1 small Thai chili, stemmed, seeded and minced, or ¼ teaspoon cayenne, or to taste
  • 1 teaspoon agave nectar or maple syrup
  • 3 cups vegan ‘chik’n stock, chilled (Edward & Sons Not-Chick’n Bouillon Cubes)
  • ¼ cup minced scallions, both white and green parts
  • 1 cup chopped arugula
  • 1 cup roughly chopped cilantro
  • 2 tablespoons roughly chopped mint

Method

In a large bowl, combine cucumbers, tamari, rice vinegar, chili, and agave. Refrigerate uncovered for 20 to 30 minutes. Pour stock to the mixture and add the rest of the greens: arugula, cilantro and mint. Taste and adjust seasoning (add more tamari or rice vinegar).

Notes

Adapted from Mark Bittman’s Asian-Style Cucumber Soup recipe in the New York Times.


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.
Purchase Edward & Sons™ Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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.


Natural Bouillon Cube RecipeClick here for printer friendly version
Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons™ Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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
Click here for printer friendly version
Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

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
Click here for printer friendly version
Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons Natural Bouillon Cubes 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

Older posts «