Not exact matches
Rose and Lavender Parfait 6.5 oz (about1 1/2
cups) meat
of young Thai coconut 1 1/4
cup coconut
water 1/4
cup purified
water 3/4 oz Irish moss — thoroughly rinsed and soaked
in hot
water for at least 10 minutes 1/4
cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener
of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon
juice pinch
of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3
cup coconut oil — melted
Cranberry Jam 1 1/2
cups fresh cranberries 3 tablespoons agave syrup, honey, or another sweetener
of choice
juice of 1/2 lemon 1/2
cup Irish moss gelTo make Irish moss gel, rinse Irish moss thoroughly and soak
in hot
water for at least 10 minutes.
In an upright blender, combine 1/3
of the amount
of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash
of tamari, lime
juice, 1/2
cup salsa, and 1/4
cup vegetable broth or
water until smooth.
-- Put a bunch
of blueberries
in a large saucepan — I used ~ 4
cups — Add
in: — Lemon
juice (I used about half a lemon)-- Arrowroot or some other thickener, mixed with
water — not too much
water!
3/4
cup water 1/2
cup Swerve Sweetener 1 12 - oz bag fresh cranberries 1 to 2 medium chipotles
in adobo, minced (depends on how hot you want it)
Juice of two limes Zest
of two limes, grated
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4
cup apple, cut into 1/4 inch dice (place
in a bit
of lemon
water if not using immediately) 3/4
cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon
juice, freshly squeezed a bit
of freshly ground black pepper
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly
in a fine - mesh strainer * 4
cups water * 2
cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced *
juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
* I used the zest — finely chopped — and the
juice of one lemon for cooking 2
cups of Arborio rice
in chicken stock, about 6
cups including some
water, stirred
in a little at a time.
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon
in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain
water, any broth, clam
juice, tomato
juice, or a combination / Pieces
of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces
in advance, or while rice is cooking / Add pieces
of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears
of asparagus when
in season.
For the middle (cheese) layer: ingredients: 1
cup raw cashews, soaked
in water for at least 2 and up to 8 hours zest and
juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together until liquid and uniform.
First, combine flax and
water in a
cup and whisk; let sit for ten minutes, then whisk the almond milk with the lemon
juice and let sit while preparing the rest
of the ingredients.
2 ″ (or so) nob
of fresh ginger, scrubbed, but unpeeled, chopped Pour 1
cup of boiling
water over it, let it steep 10 minutes Add 1/4 c. raw honey while
water is still warm Let cool to room temp, and add 1 lemon or lime
juiced (I like to add
in the grated peel too) 1/4 c. raw apple cider vinegar Add enough
water to make 4
cups.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice
water, as needed for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh)
juice of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch
of salt for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt
in a large bowl.
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are fresh I freeze them to work better
in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered sugar 2 T. blackberry puree or can use lemon
juice, milk or
water Here is a link to my blueberry scones with photos
of how I knead
in the berries
3
cups soaked cashews (soaked for 3 hours
in water) don't soak any longer 1 1/2
cups almond milk I
cup fresh lime
juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
For more oval shaped beans and other legumes, soak for 12 - 24 hours
in filtered
water to cover plus 1 tablespoon
of cider vinegar or lemon
juice for every
cup of dried beans / legumes used.
Herb & Garlic Cream «Cheese»: 1 1/2
cups cashews, soaked
in water for 4 hours then drained 1 small to medium clove
of garlic or 1/4 tsp garlic powder 2 tbsp lemon
juice 1/2 tsp salt 1 tbsp
water as needed to blend
1
cup of raw cashews, soaked overnight
in fresh, purified
water 1/4
cup coconut butter (not oil) or maple syrup 1/4
cup of lemon
juice 1 teaspoon
of coconut oil, melted 1 teaspoon
of vanilla extract Pinch
of pink Himalayan salt Topping: Shredded coconut flakes
Preparation: Heat a
cup of hot
water and add it
in honey, lemon
juice and turmeric.
Puree the almond butter, garlic, lime
juice, tamari, honey, sesame oil, 1 teaspoon salt, and 1/4
cup water in the bowl
of a small food processor.
Combine the ground flax seeds with the beet
juice and 1/4
cup of hot
water in a small bowl, set aside until it thickens, 5 - 10 minutes.
Make, bake and cool cake as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4
cups of orange
juice mixture
in place
of the
water and add 1 1/2 teaspoons orange peel along with egg whites.
Combine 1
cup of sugar, 1 tbsp
of lemon
juice, 1 tbsp
of orange
juice, and 3/4
cup of water in a skillet over medium heat until the sugar dissolves.
For a large bowl
of cashew cream blend together a
cup of soaked cashews, a
cup of water,
juice of a lime, a clove
of garlic and some salt and pepper
in a blender until completely smooth.
1/2
cup of raw cashews soaked
in water for at least 3 hours 1/4
cup of soy or unsweetened almond milk 1 tablespoon
of lemon
juice 2 tablespoon
of nutritional yeast + extra for sprinkling 1/2 teaspoon
of garlic powder 1 teaspoon
of apple cider vinegar a pinch
of sea salt and pepper
1 (2 - quart serving size) envelope lemon flavor unsweetened soft drink mix 3/4
cup sugar 8
cups cold
water 1/4
cup maraschino cherry
juice Juice of 1 medium lemon Lemon wedges Maraschino cherries Ice cubes In a large pitcher, combine drink mix, sugar, water, cherry juice, and lemon j
juice Juice of 1 medium lemon Lemon wedges Maraschino cherries Ice cubes In a large pitcher, combine drink mix, sugar, water, cherry juice, and lemon j
Juice of 1 medium lemon Lemon wedges Maraschino cherries Ice cubes
In a large pitcher, combine drink mix, sugar,
water, cherry
juice, and lemon j
juice, and lemon
juicejuice.
In the small bowl with the remaining spices, combine 1/2
cup of water, the lemon
juice, tamarind concentrate, remaining 2 teaspoons
of sugar and a pinch each
of salt and pepper and pour into the baking dish.
While the cakes are cooling, make the lemon syrup:
in a small nonreactive saucepan, combine the remaining 1/4
cup (50g)
of sugar, the lemon
juice and the
water.
I put the coconut milk, pineapple
juice and
water in the rice cooker with two
cups of long grain brown rice and I needed to add about 1/4
cup of water and reset it because I didn't have quite enough liquid.
2 tablespoons extra virgin olive oil 2 medium onions, diced 4 cloves garlic, minced 5 stalks
of celery, diced 2 medium carrots, diced 2 chopped chipotle pepper
in adobo sauce (1/4 c.) 1 - 2 tablespoons chili powder 1 1/2 teaspoons fine grain sea salt, or to taste 1 pound
of black beans, soaked 4 - 6 hours or overnight 1 28 - ounce can
of whole tomatoes
in juice 3 1/2
cups water / broth 1/3
cup Kahlua or other coffee liqueur
Filling 1
cup fresh carrot
juice 1/2
cup meat
of young Thai coconut 1/2
cup Brazil nut milk OR any other nut or coconut milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked
in hot
water for at least 10 minutes
Coconut - Cilantro Cream Cheese 1
cup meat
of fresh young Thai coconut 1/2
cup water of fresh young Thai coconut 1/3
cup coconut oil 1/8
cup Irish moss — thoroughly washed and soaked
in hot
water for at least 10 minutes 1/2
cup macadamia nuts - soaked overnight 1/2
cup cashews - soaked overnight 1 tablespoon lemon
juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons
water zest
of 1 lime freshly ground black pepper — to taste 1
cup fresh cilantro leaves or other herbs
of your choice — chopped
Directions:
In large pitcher, pour 2 liters sparkling water and mix in 1/4 cup Meyer lemon juice, 4 packets Stevia (more or less to taste), and 4 ounces pomegranate arils (along with any juice in bottom of carton
In large pitcher, pour 2 liters sparkling
water and mix
in 1/4 cup Meyer lemon juice, 4 packets Stevia (more or less to taste), and 4 ounces pomegranate arils (along with any juice in bottom of carton
in 1/4
cup Meyer lemon
juice, 4 packets Stevia (more or less to taste), and 4 ounces pomegranate arils (along with any
juice in bottom of carton
in bottom
of carton).
1
cup dried beans
of your choice - soaked overnight
in purified
water w / a splash
of vinegar, lemon
juice or salt
Soak for 3 - 24 hours 1
cup of cashews
in filtered
water 2 bananas, super ripe 1/4
cup of lemon or orange
juice — I used oj 1/4
cup of maple syrup 1/4
cup of coconut oil, melted 3 tablespoons
of softened peanut butter (I prefer Justin's) 1 teaspoon
of vanilla extract
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3
cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2 teaspoons lime
juice heaping 1/3
cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate
in a heatproof bowl and melt over a saucepan
of simmering
water, stirring until creamy and smooth.
1/2
cup raw cashews, soaked
in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum vinegar (may sub with lemon
juice or apple cider vinegar with a bit
of salt perhaps)
water to thin to desired consistency (I used around 1/2
cup but start with less since it will be more saucy initially.
Stir
in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon
juice, pineapple
juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1
cup of water and bring to a boil.
Dilute the fruit
juice concentrate
in the two
cups of water.
Ingredients 1/3
cup fresh cilantro 1/2 teaspoon salt 2 scallions, white and green parts, coarsely chopped 1 small clove garlic, minced
juice from 1/2 a lemon dash cayenne pepper 3 tablespoons plain yogurt 1 tablespoon agave nectar
of 1 tablespoon sugar dissolved
in 1 tablespoon
water 1/2
cup canned tomatoes, preferably fire roasted 1 tablespoon olive oil
1
cup of sunflower seeds (soaked for at least four hours
in 2
cups of water, drained and rinsed) 1
cup of water Juice of 2 lemons 1/4
cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper
* 1
cup organic quinoa * 1 1/2
cups water * 1/2
cup slivered almonds * 1
cup seedless red grapes, preferably organic, sliced
in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2
cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon
juice), plus more to taste
I haven't done it myself but perhaps, 1 1/2
cups blueberries, 1/4 maple syrup, 2 tbsp sugar, tbsp
water, 2 tsp
of lemon
juice — boiling
in a pot and then transfer it to a jar.
Ingredients for the batter: 1/2
cup soaked cashews (soak
in water for a couple
of hours)
Juice of 1 lemon 1/8
cup melted coconut oil 1/4
cup coconut milk 1/8
cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1 scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
2
cups fresh squeezed tangerine
juice 1 1/4
cups sugar (plus 1/4
cup more if needed, adjust to your taste
of sweetness) 2 cinnamon sticks, broken
in half 2 12 oz bags fresh unsweetened cranberries, rinsed zest from 2 tangerines 2 Jonagold or Gala apples, peeled and diced 2 tablespoons
water 2 teaspoons corn starch
1
Cup Chickpeas (Soaked overnight
in cold
water) 2 Cloves Garlic 2 Tablespoons Lemon Juice 2 Tablespoons Tahini 1/2 Teaspoon Salt 1/2 Teaspoon Pepper 2 Tablespoons Olive Oil 1/2 Teaspoon Ground Cumin 4 - 5 Tablespoons of the Chickpea Cooking
water) 2 Cloves Garlic 2 Tablespoons Lemon
Juice 2 Tablespoons Tahini 1/2 Teaspoon Salt 1/2 Teaspoon Pepper 2 Tablespoons Olive Oil 1/2 Teaspoon Ground Cumin 4 - 5 Tablespoons
of the Chickpea Cooking
WaterWater
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1
cup firm tofu, drained 1 1/2
cups plain unsweetened nondairy milk 1 1/4
cups vegetable broth 1/2
cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon
juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3
cup panko or fresh breadcrumbs Cook the macaroni
in a pot
of boiling salted
water until it is al dente, 7 to 9 minutes.
Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these
in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2
cup raw cashews, soaked for at least 2 hours3 tbsp nutritional yeast2 tbsp lemon
juice (about 1/2 a lemon) 2 cloves
of garlic1 / 2
cup water1 tsp salt1 tbsp miso paste Nachos a TON
of tortilla chips4 stalks
of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2
cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the
water from the soaking cashews and add the cashews to a blender.
2 cans chickpeas, well drained 1/4
cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon
water and 1 tablespoon fresh lime
juice 2 medium cooked beets, grated on the large holes
of a box grater and squeezed dry (about 1/2
cup) 1/2 medium yellow onion, finely chopped (about 1/2
cup) 1 medium carrot, grated on the large holes
of a box grater (about 1/2
cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4
cup tamari almonds, well chopped (I pulsed
in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount
of freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
I have to be careful eating salads so I just put everything for a salad
in, 1
cup of V8
juice or
water and have a nice green drink.