For the bulgogi tofu 250g tofu block 5 spring onions 1/2 brown onion 1 tbsp minced garlic 1» knob ginger (grated) 1/3 cup grated nashi pear 2
tbsp apple sauce 3/4 cup tamari 4 tbsp sesame oil 6 tbsp coconut sugar 1 tsp cracked black pepper 1 tsp chill flakes 1 tsp sriracha 5 tbsp mirin 2 tbsp rice vinegar For the bao buns 4 1/2 cups good quality bakers flour or white spelt flour 1 cup warm water 1/4 cup white coconut sugar or xylitol 2 tbsp rice bran oil 8g yeast 1/2 cup boiling water 2 tbsp sesame oil
Not exact matches
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup coconut oil, butter or olive oil 10 fresh soft dates, pitted and mashed 3 large eggs (or 3
tbsp chia seeds mixed with 9
tbsp water) 1/2 cup / 120 ml
apple sauce, unsweetened (see below for instructions hot to make your own) 3 organic
apples
I used my homemade
apple sauce, put 2 eggs into the batter + 1
tbsp chia seeds mixed with 3
tbsp water, and the result was perfect; — RRB - Many thanks for all your fabulous recipes, photos and stories!
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2
Tbsp homemade
apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
sauce About 1 cup homemade Tomato
Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce or you can use 1 small can tomato paste 1
Tbsp Red Boat Fish
Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut
Sauce 1
Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
1/4 c blonde coconut nectar (1/4 c honey / maple syrup) 1/2 c coconut oil 3 - 4
tbsp sucant (1/2 c brown sugar) 1
tbsp vanilla 2/3 mashed ripe banana (1/4 c
apple sauce) 1 tsbp
apple cider vinegar 2/3 c warm water
Ingredients: 1/2 banana (can use
apple sauce as a substitute) 2
tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled oats.
Korean Style Tacos For the Roast 2 - 3 lb bear (or beef) roast 1/2 C soy
sauce 4 green onions, chopped 1/2 granny smith
apple, julienned 5 cloves garlic, minced 2 tsp ginger 1/2 C honey 1/4 C rice wine vinegar 1
Tbsp sesame oil black pepper 3 - 5 C water
When the onion is cooked (but not starting to brown), add the water, 1
tbsp of Dijon mustard,
apple cider vinegar, and the Worcestershire
sauce.
BBQ
Sauce: 1/2 cup vegetable broth 2 Tbsp maple syrup 2 Tbsp molasses 2 Tbsp tomato paste 2 Tbsp peanut butter 1 Tbsp soy sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (opti
Sauce: 1/2 cup vegetable broth 2
Tbsp maple syrup 2
Tbsp molasses 2
Tbsp tomato paste 2
Tbsp peanut butter 1
Tbsp soy
sauce 1 Tbsp apple cider vinegar 1 Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (opti
sauce 1
Tbsp apple cider vinegar 1
Tbsp prepared mustard 1/2 teaspoon liquid smoke 1/2 tsp Sriracha (optional)
The Mop: 2
tbsp of butter 1 onion chopped 1/2 cup of water 1
tbsp + 1
tbsp of Dijon mustard 1/2 cup of
apple cider vinegar 2
tbsp of Worcestershire
sauce 1 tsp cayenne pepper (optional) 2 cups of beef Stock 1 cup of canned tomatoes Salt Pepper 2
tbsp of honey
Oh... yeah, and I didn't add a full 1/2 cup with agave alone — I added some two or three
TBSP of
apple sauce to make up the 1/2 cup.
Red
Apple Sauce 1 kg / 2 lb red
apples (use local produce if available) 250 ml / 1 cup water 1
tbsp fresh ginger, grated 1/2 tsp ground vanilla powder 1 tsp ground cinnamon (or cardamom) 1
tbsp lemon juice
Ingredients: 3 Large ripe avocados 2 Medium tomatoes 1/2 Medium red onion 2 Large jalapeños 2
tbsp Minced garlic 2.5 oz Bravado Spice Jalapeño & Green
Apple Hot
Sauce 3
tbsp Fresh lime juice 1
tbsp Salt (or to taste) 1.)
ground pork, turkey or chicken s and p 3
Tbsps flour 3
Tbsps S&B Japanese curry powder peeled onion, quartered 3 cloves garlic, peeled peeled sliced carrot 2» fresh ginger, peeled and thinly sliced mango, peeled and coarsly chopped, or a peeled banana and 2
Tbsps sweet mango chutney - such as Major Gray a green
apple, peeled, cored and quartered 2
Tbsps tomato paste 1
Tbsp worchestershire
sauce 1 cup chicken broth 6 thin boneless pork chops, pounded 2 beaten eggs 1 cup of Panko breadcrumbs cooked rice shredded cabbage tonkatsu
sauce
Just my
sauce was too dry to blend, so had to add about 1/4 cup of water (maybe my
apples were not that juicy) and also it came out too sweet for me, so I added 2 more
tbsp lemon juice.
powder peanut butter (I used p2b) 1/4 cup chia seeds 1/4 cup
apple sauce 1/2 cup agave nectar 2
tbsps.
Grated zest and juice of 1 orange 3/4 cup buttermilk 2 large eggs 3
Tbsp honey 1 stick (8
Tbsp) unsalted butter, melted and cooled 1/3 cup
apple sauce 2 cups all - purpose flour 2-1/2 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 cup raspberries — fresh, preferably, or frozen (not thawed) Additional — 1/3 cup sliced almonds, for topping (optional)
2
tbsp oat flour (or blend rolled oats into flour in a food processor or spice grinder) 2
tbsp coconut flour 1/2 cup protein powder (I used Hemp Pro 70) 1/4 cup cocoa powder 1/4 cup grated zucchini 1/4 cup grated
apple (I tried to process it into
sauce but it was too little
apple for the food processor, so grated it was) 1/2 tsp baking soda 1 tsp cinnamon 3/4 tsp ground flax seeds 1/4 cup agave or your choice of sweetener 1/4 cup chocolate chips 3/4 cup hot water
1/4 cup tahini 2
tbsp lemon juice 2
tbsp apple cider vinegar 1/4 cup water 1
tbsp Bragg's or soy
sauce (I used Bragg's) 1
tbsp + 1 tsp maple syrup, or to taste 2 tsp curry powder (I used Penzey's sweet blend)
1
tbsp of nutritional yeast 1
tbsp of tahini 1
tbsp of soy
sauce 1
tbsp of
apple cider vinegar the juice of half a lemon
For the Indian Carrot,
Apple and Ginger pudding / halwa 1 1/4 cup grated carrot (one medium carrot) 1 cup peeled, cored and grated apple (one medium — any tart type) 1 tbsp grated fresh ginger 1 cup milk (I used low fat) 1/4 scant cup sugar (since I served the pudding with the caramel sauce, I kept the sugar level
Apple and Ginger pudding / halwa 1 1/4 cup grated carrot (one medium carrot) 1 cup peeled, cored and grated
apple (one medium — any tart type) 1 tbsp grated fresh ginger 1 cup milk (I used low fat) 1/4 scant cup sugar (since I served the pudding with the caramel sauce, I kept the sugar level
apple (one medium — any tart type) 1
tbsp grated fresh ginger 1 cup milk (I used low fat) 1/4 scant cup sugar (since I served the pudding with the caramel
sauce, I kept the sugar level low.
1/2 cup tahini — note that oil / solid contents vary in tahinis, which could affect the end result of your UGD 1/2 cup
apple cider vinegar — I like the organic unfiltered kind with the mother 1/4 cup soy
sauce — for a gluten - free UGD, use GF tamari 1
tbsp lemon juice, about half a lemon's worth 1/2 tsp salt — use more if you're using kosher salt 3 cloves garlic, minced 2
tbsp — 1/2 cup water — depends on the liquid content of your tahini.
For this recipe I would think using 1 - 2 teaspoons of vegetable oil or alternatively 2
tbsp of
apple sauce may work.
For the peppers: 6 - 8 large peppers (poblano, banana peppers, etc.) 1
tbsp neutral oil 1 small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one or
tbsp neutral oil 1 small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2
Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one or
Tbsp Bragg's Liquid Aminos, tamari or soy
sauce 1-1/2 c vegetable broth, divided 2
tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one or
tbsp tomato paste 1 large
apple, cored and chopped 2
tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one or
tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one orange
Cookie Ingredients: 2 cups light spelt flour 1/2 cup whole spelt flour (or all light spelt) 1 tsp baking soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix of ground cinnamon, nutmeg, ginger + cloves) 1/2 tsp fine sea salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2
tbsp unscented coconut oil, room temperature 1/4 cup unsweetened
apple sauce 1 tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2 tsp vanilla extract
2 Honeycrisp
apples (or other crisp
apples) 2
tbsp butter 3
tbsp brown sugar, packed 1
tbsp flour 1 tsp cinnamon 4 caramels Optional toppings: vanilla ice cream, caramel
sauce, and cinnamon
Ryan, if you are at a higher altitude you may need to increase liquid (
apple sauce) amounts by about 1 - 2
tbsp.
1 cup yellow mustard 1/2 cup
apple cider vinegar 1 - 2 tsp hot
sauce 2tsp gluten free Worcestershire
sauce 1/4 honey or agave syrup 1/4 cup molasses 1
Tbsp brown sugar
1/2 cup mashed banana (one medium) 1/3 cup (approx 3oz) well - crushed graham crackers 1/4 cup (2oz) unsweetened
apple sauce 2
Tbsp milk 1/2 tsp vanilla extract
Ingredients: Salad: 2 cups shredded cabbage (I like to do combo or green and purple cabbage) 1 cup finely shredded kale 1 cup shredded zucchini 1 bunch fresh basil 1 bunch fresh cilantro 1/2 cup chopped macadamia nuts Dressing: 2
TBSP lemon juice 2
TBSP apple cider vinegar 2
TBSP coconut aminos or coconut garlic
sauce 2
TBSP olive oil 2 cloves garlic,... Read More»
Ingredients: 2 cups
apple cider vinegar 1/2 cup Coconut Aminos or Ojio Organic Soy
Sauce Alternative or Coconut Secret Garlic
Sauce 1 tsp ground ginger 1
TBSP mustard 1 tsp onion powder 1 clove of garlic, crushed 1/2 tsp cinnamon 1/2 tsp ground pepper Liquid Stevia to taste (optional) Instructions: Place all ingredients in a saucepan and bring to... Read More»
1
Tbsp apple cider vinegar 3/4 cup tahini 1/4 cup olive oil 2 cloves garlic, minced 3/4 cup — 1 1/2 cup water (amount depends on how thick you want the
sauce) 1/2 tsp — 1 tsp salt (depends on thickness of the
sauce) white pepper -LSB-...]