Not exact matches
The example he provides for a general rule
of thumb is recipe calls for
1 cup wheat flour substitute it with
3/4 cup wheat flour,
1/4
cup cf, AND
1/4
cup liquid.
Ingredients: - Pomegranates (roughly six, depending on their size)- peel
of 1 lemon (I prefer meyers)- cinnamon stick - 3
cups vodka -
1 1/2
cups white sugar -
3/4 cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife - vegetable peeler (or knife)- measuring
cups (
liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers for the final product
Place
3/4 cup of the chowder
liquid in a mug and mix in
1 Tb.
Ingredients 32 oz gluten - free rolled oats (extra thick or regular)
3/4 cup raw almonds, soaked overnight or for
10 -
12 hours
1/2
cup walnuts, soaked for 4 hours
1/2
cup raw pumpkin seeds, soaked for 6 hours
1/2
cup raw sunflower seeds, soaked for 6 hours
1 cup unsweetened coconut flakes 2/3
cup extra-virgin, cold - pressed olive oil
1/3
cup liquid sweetener
of your choice, such as raw coconut nectar, raw honey or maple syrup
1 1/2 Tbsp ground cinnamon
1/2 Tbsp ground nutmeg
1/2 Tbsp ground cloves
1 1/2 — 3
cups dried fruits / freeze - dried fruits
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3
cups 1 tablespoon olive oil
1 tablespoon vegan butter (I like Earth Balance) pinch
of salt
1/2 teaspoon
of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning pe
Liquid Smoke
3/4 cup chopped onion (medium fine)
1/2
cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly)
1/2 teaspoon dried thyme
1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3
cups vegetable broth, warmed in the microwave or in a saucepan 2
cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat)
1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with
1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place
of salt)
liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning pe
liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
bottle
of beer, divided
1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic
1 large stalk celery, diced 2 medium green bell peppers, chopped
1 tablespoon cumin
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano leaves, preferably Mexican
1 package chicken - style seitan, well chopped (or substitute regular seitan)
1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch
1 chipotle pepper (from canned chipotles in adobo), minced 2
1/2
cups crushed tomatoes (about
3/4 of a 28 - oz can)
1/2 teaspoon salt
1 1/2
cups reserved bean cooking
liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
Orange Burst Green Smoothie (Gluten - free, Dairy - free, Vegan, No Added Sugar) Makes 40 - 50 oz
of smoothie, depending on how much
liquid you add 3 oranges, peeled 2 tightly packed
cups of greens (I used a «Power Greens» mix
of baby kale, chard, and spinach)
3/4 tsp vanilla extract
1 1/2 frozen bananas
1 to 2
cups of non-dairy milk (I used unsweetened coconut milk from a carton) Fresh ginger (optional)-- add
1 - 2 slices
of fresh ginger — it adds some zing to the smoothie
Chocolate Chip Cookie Dough
3/4 cup chopped, very ripe banana (about two small bananas)
1/3
cup coconut flour 3 pitted Medjool dates 3 Tablespoons unsweetened cocoa powder 2 teaspoons coconut oil
1 Tablespoon miso paste 2 - 4 Tablespoons
liquid (water, milk, coffee, etc.) Handful
of chocolate chips (optional) Chocolate Dipping Sauce
1 (3 - ounce) bar very dark chocolate 2 Tablespoons coconut oil
5 Ingredient Fig and Banana Cookies With Cardamom [Vegan, Gluten - Free] Ingredients 2 overripe bananas, mashed
1 and
1/4
cup ground almonds (make sure you don't pack the almonds into the
cup or you'll end up with much more)
3/4 cup dried figs, chopped
1/2 teaspoon cardamom
1 tablespoon chia seedsoptional:
1 tablespoon natural sweetener
of choice (if using
liquid, add
1/2 teaspoon chia seeds) Raw - vocado Key Lime Pie [Vegan, Gluten - Free] Avocados are green and taste good with lime.That was my ah - ha and I headed to the kitchen to play, which yielded this raw, vegan and gluten - free Key Lime Pie!
2
cups ricotta, drained
of liquid 3/4 cup all - purpose flour
1 egg
1 egg yolk
1 tsp.
The Filling: 5 medium avocados
1/2
cup organic full - fat coconut milk 20 key limes, zested and juiced (should get almost
3/4 cup of lime juice and a couple Tbsps
of lime zest from the limes, depends on their size)
1 tsp pure
liquid stevia
1 Tbsp vanilla extract pinch
of sea salt to enrich flavors
1/4
cup chopped onion or scallion 3 tbsp minced fresh parsley 2 tbsp chopped pimento
1 1/2 tsp maple syrup (or 3 drops
of liquid stevia)
1 tsp sea salt
1/2 tsp cayenne pepper
1/2 tsp drained capers (optional)
1/3
cup apple cider vinegar
3/4 cup olive oil
Brownie Base:
1 1/3
cup almond flour
3/4 to
1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute
1/4
cup of the Swerve with
1/4 tsp
liquid stevia extract)
1/3
cup cocoa powder
1 tsp baking powder
1/4 tsp salt
1/2
cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs
1/2 tsp vanilla extract
1/4
cup to
3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too)
1/2
cup butter, softened 2/3
cup powdered Swerve Sweetener 2 tsp matcha green tea powder
1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped
1 tbsp butter
Also I used
3/4 a
cup of liquid egg whites, not egg whites from the shell... Try that next time with the
1 / 2
cup of pumpkin and it might be okay.