Type what you have

Ingredients

• ✓ vegetable bouillon
• brussels sprout
• water
• butter
• sugar
• nutmeg
• salt
• walnut

Instructions

1. 1 Combine Brussels sprouts, water, butter, bouillon, sugar, and nutmeg in a saucepan over medium heat, cover,and bring to a boil. Reduce heat and simmer until soft, 20 to 30 minutes. Uncover for the last few minutes so any excess liquid can evaporate. Season with salt and sprinkle with ground nuts.

By Ursel

Ingredients

• ✓ vegetable bouillon
• cooking spray
• garlic
• onion
• vegetable broth
• kale
• chickpea
• curry powder
• almond milk

Instructions

1. 1 Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
2. 2 Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.

By rgansle

Ingredients

• ✓ vegetable bouillon
• butter
• onion
• all-purpose flour
• fennel
• water
• heavy cream
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat and cook onion until soft and translucent. Whisk in flour and stir until a paste forms, 3 to 5 minutes. Whisk water and vegetable bouillon into the saucepan. Add fennel and bring to a boil, reduce heat, and simmer until fennel is soft, 15 to 20 minutes.
2. 2 Puree soup with an immersion blender. Stir in cream. If soup is too thick, add more water as needed. Season with salt and pepper.
3. 3 Chop fennel fronds. Divide soup between 4 bowls and sprinkle with fennel fronds.

By Kolibri

Ingredients

• ✓ vegetable bouillon
• water
• butter
• onion
• celery
• garlic
• parsley
• sage
• marjoram
• black pepper
• bread

Instructions

1. 1 Combine boiling water and bouillon cube; stir until dissolved.
2. 2 Melt butter in a 2-quart saucepan over medium-low to low heat. Add onion, celery, and garlic; cook until softened, about 5 minutes. Stir in parsley, sage, marjoram, and pepper, then pour in dissolved bouillon.
3. 3 Bring mixture to a boil, then remove pan from the heat. Gently stir in bread cubes. Cover and let sit for 5 minutes.

By MOMFISH

Ingredients

• ✓ vegetable bouillon
• water
• turnip
• onion
• garlic
• sour cream
• salt
• black pepper
• cheddar cheese
• parsley

Instructions

1. 1 Place water and vegetable bouillon cube into a saucepan; bring to a boil. Cook until bouillon cube dissolves, about 1 minute. Stir in turnips, onion, and garlic; return to a boil and cook until turnips are tender, about 10 minutes. Reduce heat to a simmer and cook until most of the liquid has evaporated, 10 to 15 more minutes.
2. 2 Lightly stir in sour cream to coat turnips. Season with salt and pepper. Top with cheese and parsley.

By Jenka

Ingredients

• ✓ vegetable bouillon
• olive oil
• leek
• celery
• white onion
• fennel bulb
• baking potato
• salt
• black pepper
• water

Instructions

1. 1 Heat olive oil in a large saucepan or soup kettle over medium-low heat. Add leeks, celery, onions, fennel, potatoes, salt, and pepper; cook and stir until onions are translucent and vegetables have begun to soften, about 10 minutes.
2. 2 Pour water over vegetables and bring to a boil. Reduce the heat to low and drop in bouillon cubes. Simmer, stirring occasionally to dissolve bouillon cubes, until vegetables are tender and potatoes have begun to thicken the soup, about 30 minutes.

By Fiona G

Ingredients

• ✓ vegetable bouillon
• olive oil
• onion
• butternut squash
• carrot
• water
• ginger
• orange zest
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
2. 2 Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
3. 3 Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.

By Julien Funk

Ingredients

• ✓ vegetable bouillon
• leek
• olive oil
• garlic
• all-purpose flour
• water
• sugar
• chili-garlic sauce
• black pepper
• potato
• milk

Instructions

1. 1 Combine leeks and 3 tablespoons olive oil in a stockpot over medium-low heat. Saute until soft, about 15 minutes, adding more oil if needed. Sprinkle flour over leeks and mash in with a wooden spoon. Reduce heat to low and cook for 2 minutes.
2. 2 Slowly add 2 cups water, stirring constantly to create a roux. Slowly add 2 more cups water, stirring constantly. Stir in the remaining 2 cups water. Add bouillon cubes, sugar, chili-garlic sauce, and pepper. Increase heat to medium and stir occasionally until boiling.
3. 3 Add potatoes and reduce heat to a low simmer. Cook until potatoes are soft, 45 to 60 minutes, stirring every 10 minutes or so and scraping the bottom of the pot as needed. Puree soup with an immersion blender until smooth with some chunks remaining. Stir in milk to thin and heat until warmed through.

By wamsley

Ingredients

• ✓ vegetable bouillon
• water
• quinoa
• edamame
• olive oil
• sweet onion
• bell pepper
• garlic
• ginger
• soy sauce
• cilantro
• hot chile paste

Instructions

1. 1 Bring water, quinoa, and vegetable bouillon to a boil in a large pot; stir in edamame, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add onions and bell peppers; cook and stir until onions are translucent, about 5 minutes. Add garlic and ginger; cook and stir until fragrant, about 2 minutes. Off heat, stir in soy sauce, cilantro, and chili paste.
3. 3 Stir onion mixture into quinoa mixture; simmer until excess broth has been absorbed, stirring occasionally, about 5 minutes.

By HeidiM

Ingredients

• ✓ vegetable bouillon
• water
• quinoa
• broccoli
• red onion
• brazil nut
• pomegranate
• olive oil
• balsamic vinegar
• honey
• salt
• black pepper

Instructions

1. 1 Combine water, quinoa, and vegetable bouillon in a saucepan. Bring to a boil over medium-high heat. Reduce heat, cover, and simmer until quinoa has doubled in size and looks like transparent little pearls, 25 to 30 minutes.
2. 2 Meanwhile, cook broccoli in boiling water until tender, 5 to 10 minutes. Drain and rinse under cold water.
3. 3 Drain and rinse quinoa under cold water. Combine quinoa, broccoli, red onion, Brazil nuts, and pomegranate seeds in a large bowl. Drizzle with olive oil, vinegar, and honey and season with salt and pepper.

By Allrecipes Member

Ingredients

• ✓ vegetable bouillon
• beet
• potato
• carrot
• parsley root
• parsley greens
• celery
• white vinegar
• salt
• black pepper
• butter
• all-purpose flour

Instructions

1. 1 Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot; season with salt and pepper. Pour enough water to cover vegetables into the pot; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 45 minutes.
2. 2 Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle.
3. 3 Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes; stir mixture into soup. Stir in grated beets and parsley root greens; bring to a simmer and cook until heated through, about 5 minutes. Season soup with vegetable bouillon, salt, and pepper.

By the4taals

Ingredients

• ✓ vegetable bouillon
• olive oil
• yellow onion
• salt
• black pepper
• buttercup squash
• garlic
• sage
• rosemary
• ginger root
• white sugar
• water

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion, salt, and black pepper; cook until onion soft and translucent, about 5 minutes. Stir in squash, garlic, sage, rosemary, ginger, and sugar until well combined. Dissolve bouillon in hot water in a large glass measuring cup with a pour spout; stir into the pot to combine.
2. 2 Bring soup to a boil. Reduce the heat, cover, and simmer until squash is soft, 15 to 20 minutes. Off heat, purée soup using an immersion blender until smooth.

By Marcia

Ingredients

• ✓ vegetable bouillon
• olive oil
• onion
• celery rib
• potato
• sweet corn
• marjoram
• parsley
• salt
• black pepper
• whole wheat pastry flour
• almond milk
• chicken stock

Instructions

1. 1 Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more.
2. 2 Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.

By Dana Edwards Stallings

Ingredients

• ✓ vegetable bouillon
• cranberry bean
• water
• bay leaf
• olive oil
• yellow onion
• bell pepper
• tomato sauce
• tomato paste
• white sugar
• mustard
• apple cider vinegar
• chipotle flake
• paprika

Instructions

1. 1 Cover beans with water in a large pot and allow to soak for 6 to 8 hours. Drain and rinse under cold running water.
2. 2 Cover soaked beans with fresh water about 3 inches above the top of the beans and bring to a boil over medium-high heat. Add bay leaf and 1/2 of the bouillon cube. Reduce heat and simmer until beans are al dente, about 45 minutes.
3. 3 Drain beans and reserve the liquid. Discard bay leaf.
4. 4 Heat olive oil in a large pot. Add onion and bell pepper; cook until soft and translucent, about 5 minutes. Add drained beans and stir to combine. Add remaining 1/2 bouillon cube, tomato sauce, tomato paste, sugar, mustard, vinegar, chipotle flakes, and paprika. Stir and simmer until sauce has cooked down and beans are soft but not mushy, about 20 minutes. Add some of the reserved bean stock if necessary to keep it from burning, but not too much to make it soupy. Serve warm.

By Buckwheat Queen

Ingredients

• ✓ vegetable bouillon
• black-eyed pea
• water
• onion
• garlic
• ham hock
• collard green
• oregano
• red pepper flake
• vegetable broth
• water
• long-grain white rice
• salt
• black pepper

Instructions

1. 1 Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain.
2. 2 Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour.
3. 3 Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper.

By Tanya E

Ingredients

• ✓ vegetable bouillon
• water
• brown rice
• vegetable oil
• zucchini
• onion
• cumin
• oregano
• brown lentil
• water
• salt
• pepper
• cheddar cheese
• bread crumb

Instructions

1. 1 In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
2. 2 Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
3. 3 Preheat oven to 375 degrees F (190 degrees C).
4. 4 Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9x13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
5. 5 Bake in the preheated oven just until cheese has melted, about 10 minutes.

By DONNA

Ingredients

• ✓ vegetable bouillon
• butternut squash
• pumpkin
• vegetable oil
• onion
• celery
• cinnamon
• nutmeg
• clove
• water
• carrot
• sweet potato
• salt
• evaporated milk
• orange juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the squash and pumpkin in a large baking dish. Pour about 1-inch of water into the dish and cover with aluminum foil.
3. 3 Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
4. 4 Heat the oil in a stockpot over medium heat. Combine the onion, celery, cinnamon, nutmeg, and cloves in the hot oil and cook and stir 3 to 5 minutes. Crumble the vegetable bouillon into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to a boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
5. 5 Ladle batches of the soup into a blender or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stockpot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

By OLENAJOY

Ingredients

• ✓ vegetable bouillon
• carrot
• celery
• yellow onion
• leek
• shallot
• vegetable broth
• parsley
• bay leaf
• thyme
• salt
• black pepper
• rotini pasta
• seitan

Instructions

1. 1 Saute carrots, celery, onion, leek, and shallot in a soup pot over medium-high heat until onion is translucent and carrots lose their crunch, 7 to 10 minutes.
2. 2 Pour broth over vegetables in the pot and bring to a rolling boil. Dissolve bouillon into broth; reduce heat to a simmer.
3. 3 Add parsley, bay leaves, thyme, salt, and pepper. Cook until carrots are soft, about 10 minutes more.
4. 4 Add pasta and seitan and cook until pasta is al dente, another 7 to 10 minutes.

By Stephanie

Ingredients

• ✓ vegetable bouillon
• olive oil
• onion
• celery
• carrot
• garlic
• water
• corn
• soy milk
• flour
• parsley
• garlic powder
• salt
• pepper

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden.
2. 2 Meanwhile, bring water to a boil in a pot over high heat. Add bouillon cubes, reduce heat to medium, and stir until cubes are dissolved. Add corn and onion mixture; cook until vegetables are tender, adding water, if necessary. Reduce heat to low, pour in 1 cup soy milk, stir well, then stir in remaining 1 cup soy milk. Quickly whisk in flour; stir in parsley, garlic powder, salt, and black pepper. Cook until chowder thickens, stirring constantly, 15 to 20 minutes.

By BREGGIE110

Ingredients

• ✓ vegetable bouillon
• vegetarian burger crumble
• kidney bean
• red onion
• celery
• red bell pepper
• bay leaf
• chili powder
• molasses
• cilantro
• hot pepper sauce
• salt
• pepper
• water
• all-purpose flour
• water

Instructions

1. 1 In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.
2. 2 Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.

By TVESTA

Ingredients

• ✓ vegetable bouillon
• grapeseed oil
• potato
• celery
• carrot
• onion
• shiitake mushroom
• swiss chard
• garlic
• salt
• black pepper
• water
• bay leaf
• fusilli pasta
• extra-firm tofu
• tamari

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic; sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
2. 2 Bring a large pot of lightly salted water to a boil; cook fusilli at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.

By Chelsea

Ingredients

• ✓ vegetable bouillon
• egg
• pepper
• salt
• tarragon
• water
• mushroom
• potato
• turnip
• carrot
• garlic
• onion
• olive oil
• water
• shortening
• salt
• whole wheat flour
• all-purpose flour

Instructions

1. 1 In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
2. 2 Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
5. 5 Bake in preheated oven for 45 minutes, or until golden brown.

By Alexandra Flowers

Ingredients

• ✓ vegetable bouillon
• black pepper
• salt
• cider vinegar
• liquid smoke
• yeast extract spread
• miso
• green bean
• zucchini
• carrot
• tomato
• buckwheat groat
• red lentil
• italian seasoning
• oregano
• parsley
• garlic
• shallot
• habanero pepper
• carrot
• celery
• red bell pepper
• yellow onion
• mushroom
• olive oil
• brown lentil
• potato
• kidney bean

Instructions

1. 1 Place dry kidney beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2. 2 Drain and rinse the kidney beans. Add them to a multi-functional pressure cooker (such as Instant Pot). Add 2 cups of water. Insert a trivet. Put the potatoes on the trivet.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set potatoes aside and allow to cool. Drain and rinse beans, setting aside.
5. 5 Inspect the brown lentils for any impurities. Pour boiling water over the brown lentils in a bowl and set aside.
6. 6 Turn on the Saute function of the Instant Pot. Add olive oil, followed by mushrooms, onion, bell pepper, celery, large carrot, habanero, shallot, garlic, parsley, oregano, and Italian seasoning. Sauté until fragrant and the onion has become translucent, 5 to 7 minutes.
7. 7 Drain and rinse the soaked brown lentils.
8. 8 Add the cooked kidney beans, red lentils, buckwheat groats, drained brown lentils, tomatoes, small carrots, zucchini, and green beans to the Instant Pot; cook and stir until well mixed, 10 to 15 minutes. Turn off the Sauté function. Close the cover during the Saute function as much as possible to keep in any moisture.
9. 9 Add water until the vegetables are covered by almost 1 inch. Add bouillon. Stir everything. Close and lock the lid.
10. 10 Set the Soup function for 25 minutes.
11. 11 Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Add miso, yeast extract, liquid smoke, and apple cider vinegar. Mix and serve with salt and pepper as desired.

By Buckwheat Queen

Ingredients

• ✓ vegetable bouillon
• water
• scallion
• kale
• firm tofu

Instructions

1. 1 Combine water and bouillon in a pot; bring to a boil. Boil until bouillon cubes have disintegrated fully. Reduce heat, add scallions, and simmer for 30 seconds.
2. 2 Add kale and tofu; cook until kale has softened to desired texture, 3 to 5 minutes.

By Lisa Marie

Ingredients

• ✓ vegetable bouillon
• millet
• water
• bell pepper
• tomato
• black bean

Instructions

1. 1 Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
2. 2 Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap.
3. 3 Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

By SUSANK29

Ingredients

• ✓ vegetable bouillon
• fennel bulb
• leek
• bay leaf
• water
• olive oil
• parmesan cheese

Instructions

1. 1 Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly.
2. 2 Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

By Laka kuharica - Easy Cook

Ingredients

• ✓ vegetable bouillon
• water
• mushroom
• wakame seaweed
• olive oil
• garlic
• coconut milk
• cilantro
• lime
• tamari

Instructions

1. 1 Dissolve the vegetable bouillon cubes in the boiling water, then stir in the sliced mushrooms; set aside for 20 minutes. Place the seaweed in a small bowl, and cover with warm water; set aside.
2. 2 Heat the olive oil in a large saucepan over medium-low heat. Stir in the garlic and cook until softened, about 5 minutes. Strain the mushrooms from the vegetable broth and squeeze dry; reserve the broth. Stir the mushrooms into the pot; cook and stir until the mushrooms have browned and are tender, about 15 minutes. Pour in the coconut milk and reserved vegetable broth. Drain the wakame and squeeze out excess water. Add the wakame to the pot along with the cilantro, lime juice, and tamari. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer to let the flavors mingle, about 20 minutes.

By A

Ingredients

• ✓ vegetable bouillon
• quinoa
• water
• salsa
• nutritional yeast
• cumin
• chili powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Rinse quinoa thoroughly in a mesh strainer. Add quinoa and water to a multi-functional pressure cooker (such as Instant Pot®). Stir in vegetable bouillon. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Transfer cooked quinoa to a large bowl. Add salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, and pepper. Toss to combine. Spread mixture on the prepared baking sheet.
5. 5 Bake in the preheated oven for 15 minutes; stir. Continue baking until quinoa is dry and crisp, 5 to 15 minutes more.

By Garrett Griffin

Ingredients

• ✓ vegetable bouillon
• lima bean
• water
• carrot
• leek
• shallot
• celery
• water
• olive oil

Instructions

1. 1 Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
2. 2 In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
3. 3 In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

By Ann Caterina

Ingredients

• ✓ vegetable bouillon
• brown rice
• water
• sesame oil
• curry powder
• red pepper flakes
• water
• red lentil
• egg

Instructions

1. 1 Bring brown rice and 3 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 45 to 50 minutes.
2. 2 Meanwhile, heat the sesame oil over medium heat. Stir in the curry powder and red pepper flakes. Cook for a few seconds until fragrant. Pour in the remaining 3 cups of water, bouillon cube, and lentils. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are nearly tender, about 15 minutes. Make four shallow indentations in the cooked lentils with the back of a spoon, and crack a whole egg into each indentation. Recover, and continue cooking until the eggs have cooked to your desired degree of doneness, about 5 minutes for medium-well. Serve over the brown rice.

By livand