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thai squash stew (serves ) tablespoon olive oil cups diced onion tablespoon minced fresh garlic salt and pepper, to taste cups skinned, seeded, and cubed butternut squash two -ounce cans lite coconut milk cans water (use coconut milk cans) unflavored vegan yogurt, optional to garnish / cup pepitas (pumpkin
seeds with no shell), optional to garnish in a pot, stir-fry onion, garlic, salt, and pepper in olive oil. once the onions are soft, fill pot with butternut squash chunks, coconut milk, and water. cover and simmer on medium-low heat until the squash softens, about - minutes. when the squash is fork-tender...
https://www.vrg.org/journal/vj2019issue4/2019_issue4_cooking_crowd.php