2018 Nissan Versa 1.6 S
Plus Fresh Powder Factory MSRP: $ 15,330 $ 1,246 off MSRP!
Not exact matches
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet onion 4 medium garlic cloves, minced 3 diced
fresh tomatoes 1 teaspoon chili
powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp
plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
3/4 cup (1 1/2 sticks) unsalted butter, room temperature,
plus more for pan and parchment 2 1/3 cups cake flour,
plus more for pan 2 1/2 cups (10 ounces)
fresh cherries, pitted and halved 1/4 cup
plus 1 1/3 cups sugar 1 1/2 teaspoons baking
powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1 cup well - shaken buttermilk
Powdered sugar 1/4 cup sliced almonds, toasted
A whole bunch of
fresh rosemary and freshly grated lemon zest,
plus garlic
powder go in this one.
Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups
fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces)
plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking
powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract
Ingredients: 3/4 cup all purpose flour 1/2 cup coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking
powder 1 teaspoon salt 1 egg, lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (
plus more for the skillet) 1 teaspoon vanilla extract 1 cup
fresh or frozen blueberries ** 1/3 cup unsweetened and toasted coconut flakes
2 frozen bananas 1/2
fresh mango 1/2 avocado 2 frozen packs of pitaya fruit (we love Pitaya
Plus) 1 Tbsp Berry Bliss Coconut Butter 2 Tbsp protein
powder (or 1 Tbsp each Philosophie Green Dream Superfood + Protein Powder and Berry Bliss Superfood + Protein Powder) 8 ounces coconut water handful
powder (or 1 Tbsp each Philosophie Green Dream Superfood + Protein
Powder and Berry Bliss Superfood + Protein Powder) 8 ounces coconut water handful
Powder and Berry Bliss Superfood + Protein
Powder) 8 ounces coconut water handful
Powder) 8 ounces coconut water handful of ice
Skip the baking
powder and use an extra 1/8 teaspoon of baking soda
plus 3/4 teaspoon of vinegar or
fresh lemon juice.
2 1/2 tablespoons ground flax seed 7 1/2 tablespoons water 1 pound spaghetti (see headnotes) 8 ounces / 1/2 pound kale, spinach, or other greens (frozen or
fresh) 1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk) 2 tablespoons onion
powder 2 tablespoons garlic
powder 2 teaspoons ground black pepper 1/2 teaspoon salt,
plus more to taste
2 large or 4 medium (2 pounds or just under 1 kg) Russet or baking potato, peeled 1 medium onion (about 6 to 8 ounces), peeled 2 teaspoons baking
powder 1 1/2 teaspoons (about 9 grams) table or fine sea salt Freshly ground black pepper 1/2 cup
plus 2 tablespoons (80 grams) all - purpose flour 4 large eggs Nonstick spray, for waffle iron 2 tablespoons
fresh chives, finely chopped, for garnish (totally optional)
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili
powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile
powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon
plus 1 teaspoon finely chopped
fresh cilantro
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup
plus 1 tablespoon quinoa flour 1 teaspoon baking
powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup
fresh cranberries
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock,
plus more as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6
fresh thyme sprigs 15
fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
4 bone - in pork chops, about 1 inch think
fresh ground salt and pepper 1 cup flour 2 tsp garlic
powder 1/4 teaspoon thyme 1/8 teaspoon chili
powder 1/4 cup
plus 2 tablespoons olive or vegetable oil, divided use 2 medium onions, thinly sliced 2 tablespoons butter 1 1/2 cup low - sodium chicken broth 1/4 cup heavy cream
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking
powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (
plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons
fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking
powder in the bowl of a food processor and pulse a few times.
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese,
plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated
fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic
powder for the topping
4 bone - in pork chops, about 1 inch think
fresh ground salt and pepper 1 cup flour 2 tsp garlic
powder 1/4 teaspoon thyme 1/8 teaspoon chili
powder 1/4 cup
plus 2 tablespoons olive or vegetable
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon canola oil,
plus an extra drizzle for cooking the rice 1 1/2 cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic
powder 1/2 teaspoon chili
powder 2 cups low sodium chicken broth 1 (14.5 oz) jar salsa 1 cup corn kernels 1 cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4 cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish
Fresh cilantro, to taste
Sponge Cake 1/2 cup
plus 2 tablespoons
powdered sugar, divided (to sprinkle on towel and for topping) 1 cup sifted flour 1/8 teaspoon salt 3 large eggs 1/2 cup granulated sugar Zest of 1/2
fresh lemon 1 stick (1/2 cup) unsalted butter, melted, cooled 1/4 cup pine nuts Ground cinnamon
powder for dusting
2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking
powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few
fresh basil leaves (1/4 cup chopped) A small handful of scallions or chives (1/4 cup chopped) 1 cup
plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
1/3 cup
plus 1 Tablespoon Neutral Oil of choice, like Grape Seed Oil 1/3 cup
Fresh Mint Leaves, lightly packed 1/4 cup
Fresh Lemon Juice 1/2 cup Plain Organic Yogurt 3/4 cup Honey or Maple Syrup 2 generous Tablespoons
Fresh Lemon Zest 1/2 teaspoon Sea Salt 1 teaspoon Baking
Powder 1 teaspoon Baking Soda 1 cup White Wheat Flour 1/2 cup White Spelt Flour
2 cups (240 grams) King Arthur All - Purpose Flour 1 tablespoon baking
powder 1/2 teaspoon salt 8 tablespoons (113 grams) cold unsalted butter, cubed 1 large egg 1 teaspoon vanilla 2 tablespoons honey 1/2 cup (120 mL) heavy cream,
plus extra for brushing 6 ounces (170 grams)
fresh blueberries *
Note on seasoning: You can push the curry flavor of this soup further by adding more curry
powder,
plus ground cumin and
fresh ginger.
3/4 cup
plus 2 Tablespoons Coconut Sugar 1.5 Tablespoons Raw Honey or Maple Syrup 1/2 cup Unsalted Butter, softened (can use vegan butter) 2 Large Eggs, room temperature (please use 3 eggs if smaller) 2 cups White Wheat Flour 1/2 teaspoon Sea Salt 1/2 teaspoon Baking Soda 1 1/2 teaspoons Baking
Powder 1 1/2 teaspoons Cinnamon 1/2 teaspoon Nutmeg 1/4 teaspoon Cloves heaping 1/4 teaspoon Allspice 1 cup Almond or Coconut Milk with 2 teaspoons
Fresh Lemon Juice 1 teaspoon Lemon Zest 1/2 teaspoon Vanilla Extract 1/2 cup Sugar - Free
Powdered Sugar
3 cups granulated sugar 1 cup Cabot Unsalted Butter, softened 2 tablespoons grated lemon zest (from about 3 to 4 lemons) 6 tablespoons
fresh lemon juice (about 3 lemons), divided 6 large eggs 2 1/2 cups King Arthur Unbleached All - Purpose Flour,
plus more for dusting 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking
powder 1 cup Cabot Plain Greek Yogurt 3/4 cup
powdered sugar
Ingredients: • 2 1/2 cups all - purpose flour • 2 tablespoons sugar • 1 tablespoon baking
powder • 3/4 teaspoon cream of tartar • 1/2 teaspoon salt • 1/2 cup (1 stick) unsalted butter, cut into pieces,
plus extra for serving • 4 ounces Cheddar cheese (1 cup), grated • 2 tablespoons minced
fresh herbs such as parsley, rosemary, and tarragon • 1 large egg • 1 1/4 cups buttermilk
4 frozen bananas (about 4 cups sliced) 1/3 cup (80 ml) unsweetened almond milk 2
fresh dates, pitted 1 teaspoon vanilla extract 2 tablespoons raw cacao
powder 2 tablespoons peanut butter,
plus extra for serving pinch of sea salt
fresh berries, for serving
* 2 cups all - purpose flour (I used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2 tablespoons baking
powder * 1 1/2 tablespoons minced
fresh rosemary or 1/2 tablespoon dried (I used minced
fresh basil instead) * 1/2 teaspoon sugar (I used organic sugar) * 3/4 teaspoon kosher salt (I used fine sea salt) * 1/4 teaspoon black pepper * 6 tablespoon (3/4 stick) unsalted butter, chilled and cut into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup buttermilk,
plus more for topping
Makes 4 servings Ingredients 4 ounces bittersweet chocolate, chopped finely 1 teaspoon instant espresso
powder 2 ripe
Fresh California Avocado, seeded, peeled and diced 1/3 cup
plus 2 tablespoons pure maple syrup 1/3 cup unsweetened coconut milk 1/4 cup unsweetened cocoa
powder 2 teaspoons of Kahlúa (optional) 1 teaspoon vanilla extract 1/4 teaspoon sea salt,
plus more to taste Whipped cream, for topping Shaved bittersweet chocolate, for topping Directions
* 1/2 cup (1 stick) organic unsalted butter * 1 1/2 cup organic confectioner's (
powdered) sugar * 6 whole eggs
plus 6 egg yolks, preferably organic and free - range * 1 cup
fresh squeezed Meyer lemon juice * Grated zest of 1 - 2 lemons (I prefer my curd with only 1 tablespoon of zest)
2 cups (about 10 ounces)
fresh blueberries 1 1/8 cups (8 ounces)
plus 1 teaspoon sugar 2 1/2 cups (12 1/2 ounces) unbleached all - purpose flour (or 2 cups white; 1/2 cup whole wheat) 2 1/2 teaspoons baking
powder 1 teaspoon salt 2 large eggs 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil (I used Canola) 1 cup buttermilk (see note) 1 1/2 teaspoons vanilla extract
3/4 c unsalted butter, room temperature,
plus more for pan and parchment 2 c all - purpose flour,
plus more for pan 1/3 c almond flour 2 1/2 c
fresh or frozen sour cherries (if using sweet cherries, pit and half them) 1 1/4 c
plus 2 T sugar 1 1/2 t baking
powder 3/4 t salt 1/2 t baking soda 3 large eggs, room temperature 2 t almond extract 1 1/2 t finely grated lemon zest 3/4 c yogurt 1/4 c milk
Powdered sugar 1/4 cup sliced almonds, toasted
For the broth: 1 cup (235 ml) vegan lager beer (such as Sapporo) or vegetable broth 1 cup (235 ml) low - sodium vegetable broth 3/4 cup
plus 1 tablespoon (195 ml) brewed lapsang souchong (1 teabag in hot water for 10 minutes) 1 to 1 1/2 tablespoons (20 to 30 g) Homemade Gochujang Paste (recipe above) or store - bought 2 tablespoons (30 ml) kimchi brine 2 tablespoons (30 ml) reduced - sodium tamari 1 teaspoon (2 g) dried shiitake
powder (or 2 rehydrated dried shiitake caps, minced) 1 teaspoon (5 ml) toasted sesame oil 1/2 teaspoon grated
fresh ginger root 1 clove garlic, grated or pressed 1/2 cup (96 g) drained vegan kimchi, chopped 1/2 cup (75 g) Japanese Carrot Pickles (recipe above), chopped if desired,
plus extra for garnish 1 1/2 cups (201 g)
fresh or frozen green peas, placed in boiling water for 1 minute until bright green and crisp 2 cups (80 g) packed
fresh baby spinach, chopped if desired 1/2 cup (40 g) thinly sliced scallion 2 small avocados, pitted, peeled, and sliced or chopped (optional)
3 cups + 1 tablespoon all - purpose flour
plus more for dusting 1/4 cup granulated sugar 1/4 teaspoon salt 3 teaspoons baking
powder 6 ounces (1-1/2 sticks) unsalted butter, chilled, cut into cubes 1 egg 3/4 cup milk
plus more for brushing scones 1/2 teaspoon vanilla extract Zest of 1 lemon 1 cup
fresh or frozen blueberries Sanding sugar, optional
1 1/2 Cups Pecan Halves 1 Cup Walnut Halves 2 Cups AP Flour 2 Teaspoons Baking
Powder 2 Teaspoons Baking Soda 1 Tablespoon Cinnamon 1 Teaspoon Ground Ginger 1/2 Teaspoon Ground Cloves 1 Teaspoon Ground Nutmeg 1/4 Teaspoon Salt 2 1/2 Cups
Fresh Dates (about 3/4 pound) 1 Cup Butter
Plus 1 Tablespoon For Greasing (room temperature) 1/4 Cup Honey 4 Large Eggs (room temperature) 1 Tablespoon Vanilla Zest of 1 Orange 1 Cup Dried Cranberries (preferably unsweetened or fruit sweetened) 1 Cup Dried Plums 2
Fresh Apples
* 1 1/4 cups
plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups
fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1 tablespoon baking
powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract
Buckwheat Crust 1 1/4 cup raw (untoasted) buckwheat groats — soaked for 1 hour or overnight 1/3 cup water 1 tablespoon olive oil
plus more for the cake pans sea salt and freshly ground black pepper — to taste garlic and / or onion
powder or
fresh garlic — optional
fresh / dried thyme, oregano — optional
In the Madras chapter, the count was eleven of thirteen, and in the Kashmir chapter, seven of eight recipes called for hot chiles in various forms, including
fresh green and red
plus dried red pods and
powders.
1 1/4 cups non-dairy milk (I used unsweetened almond) 1/2 cup coconut sugar 1/3 cup melted coconut or olive oil 1 tablespoon
plus 1 teaspoon lemon juice 1/2 scraped vanilla bean 1 1/2 cups cornmeal 1 teaspoon baking
powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/2 cup blackberries 2
fresh figs *, sliced very thinly
ingredients PAELLA SPICE: 2 tablespoons whole cumin 2 tablespoons whole coriander 1 and 1/8 teaspoons chili flake 1 and 1/2 tablespoons turmeric 1 and 1/2 tablespoons curry
powder RICE: 1/4 cup olive oil 1 and 3/4 cups white onion (peeled, diced) 2 tablespoons garlic (peeled, minced) 2 and 1/2 teaspoons Kosher salt 2 tablespoons Paella spice (recipe above) 1/3 teaspoon saffron 4 and 1/2 cups calasparra or aborio rice 4 cups white wine 16 cups chicken stock CURRY BUTTER: 4 sticks unsalted butter (softened) 2 and 1/2 teaspoons turmeric 3 teaspoons curry
powder 3 and 1/2 teaspoons Kosher salt 1 bunch cilantro (finely chopped) 1 cup store - bought mango puree (
plus 1 tablespoon) 3 limes (zested, juiced) SEAFOOD AND CHORIZO: 1/4 cup olive oil 3 links
fresh chorizo (casing removed, diced) 1/2 pound swordfish or bass fillets (skinless, diced) 1 pound shrimp (cleaned, deveined) 1 pound mussels (cleaned, rinsed, cracked or open mussels discarded) 1/2 pound calamari (tubes and tentacles only) 1 pint cherry tomatoes (halved) 2 cups frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
2 cups raw cashews 3/4 cup nonchlorinated water 1/2 teaspoon garlic
powder 1 teaspoon fine sea salt 1 tablespoon nutritional yeast grated zest of 1/2 lemon 1 1/2 teaspoons freshly squeezed lemon juice 2 probiotic capsules, or enough to equal 40 billion active cells 3 tablespoons minced
fresh dill fronds,
plus more for garnish 1 tablespoon minced
fresh chives
1 cup whole wheat pastry flour 1/2 cup oat flour 1/3 cup packed brown sugar scant 1/2 teaspoon salt 1 1/4 teaspoons baking
powder 3/4 teaspoon baking soda 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1/4 teaspoon ground cardamom (optional) 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 teaspoon
fresh orange zest 1/3 cup chopped pecans,
plus more for optional topping
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup
plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup
plus 1 tablespoon coconut sugar,
plus more for sprinkling on top • 2 teaspoons baking
powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped,
plus more for garnish • 1 1/2 cup
fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
For the Dough: 2 1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour 1 Tablespoon baking
powder 1 - 2 teaspoons fine sea salt 1/2 cup cold vegan butter 1/3 cup vegetable shortening 2 teaspoons agave or honey 1/2 — 3/4 cup very cold water For the Filling: 2 cups peeled and cubed red potatoes 2 Tablespoons ghee or coconut oil,
plus extra for brushing 1 cup minced onion 1 cup shredded carrot 2 Tablespoons curry
powder 2 teaspoons garam masala 1 teaspoon red chili flakes (optional) 3/4 cup
fresh green peas 1/3 cup coconut milk
1 cup beets, peeled and diced (see note) 1 cup frozen blueberries 1 cup frozen raspberries
plus more for topping 1/2 cup blackberries 1 cup carton coconut milk 1/2 medium banana
fresh or frozen 1/2 medium avocado, skin and pit removed 1 Tablespoon pure maple syrup 2 ounces protein
powder of choice, vanilla or chocolate optional
Coconut oil, for greasing the pan 10 slices whole grain sandwich bread (I used a seeded bread), preferably a little stale 5 tablespoons Bonne Maman Strawberry preserves 1 1/4 cups chopped
fresh strawberries,
plus more for serving 5 eggs 1 1/2 cups unsweetened almond milk 2 tablespoons maple syrup,
plus more for serving 1/2 teaspoon vanilla extract or vanilla
powder 1/4 teaspoon cinnamon Pinch of salt
1 cinnamon stick 1 star anise 1 tablespoon coriander seeds 1 teaspoon cumin seeds 2 whole cloves 3 green cardamom pods 2 black peppercorns 2 cups coconut milk 2 teaspoons turmeric
powder 1 - inch
fresh ginger root — peeled, sliced and crushed with a knife 1/4 cup
plus 1 tablespoon maple syrup 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot
powder
FOR THE CAKE 2 cups
plus 6 tablespoons cake flour 2 teaspoons baking
powder 1 teaspoon salt 3 cups
fresh blueberries 1 cup whole milk 2 teaspoons vanilla extract 1 teaspoon grated lemon peel (double for a more pronounced lemon flavor) 1 cup (2 sticks) unsalted butter, room temperature 1 1/2 cups sugar 4 large eggs
Blueberry Muffins Makes 6 large muffins 2 cups all - purpose flour 1 1/2 teaspoons baking
powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 5 tablespoons unsalted butter, room temperature 2/3 cup granulated sugar,
plus more sprinkling 2 large eggs 1/2 cup whole milk 1 teaspoon vanilla extract 1 1/2 cups
fresh or frozen blueberries Preheat the oven to 375F.
Ingredients: 3/4 cup multigrain pancake mix (such as Arrowhead Mills) 1 tablespoon canola oil 1/2 cup
plus 2 tablespoons soy milk 1/2 cup
fresh blueberries Maple syrup
Powdered sugar (optional)