I think there might be something wrong with the recipe - 1 Tbsp olive oil seemed woefully too little and 1
Tbsp water also seemed not enough for 32 oz of mushrooms.
Not exact matches
Organic Golden Flaxseed Meal can
also be used in almost any recipe as a vegan egg substitute: simply mix 1
Tbsp flaxseed meal with 3
Tbsp water in a small bowl and let sit for two minutes to replace one egg in a recipe.
You can
also take 1 - 2
tbsps of ACV in
water about 30 minutes before your higher carbohydate meal to keep your blood sugar as stable as possible.
Flaxseed Meal can
also be used in almost any recipe as a vegan egg substitute: simply mix 1
Tbsp flaxseed meal with 3
Tbsp water in a small bowl and let sit for two minutes to replace one egg in a recipe.
I
also only used 6
tbsp of
water and found that it was still too thick for my liking, so I'll probably add some more next time.
cans of chunk light tuna in
water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1
Tbsp diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of cucumber 4 slices of a cheese of your liking or preference (you can
also use any shredded cheese you might like) Drain off
water from tuna and add both cans into a...
1/2 cup softened vegan butter or margarine (can
also use coconut oil but add 1
tbsp water) 1 cup packed brown sugar 1/4 cup plant - based milk (I use almond) 1 tsp vanilla 1 1/2 cups flour 1/4 cup cocoa powder 1 tsp baking soda 1 tsp baking powder 1/3 cup dairy - free chocolate chips 1/3 cupcandy canes (about 5 mini or 1 - 2 large) crushed
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.
1 cup pitted dates, soaked in warm
water for 15 minutes and drained (
water reserved) 1 pound carrots, peeled if desired, shredded 1 large or 2 small red apples, peeled if desired, cored, and chopped (I had 250g prepped Fuji apples) 1/4 cup date soaking liquid 1
tbsp lemon juice 1 tsp vanilla extract 1 tsp ground cinnamon (consider
also adding nutmeg and ground ginger) 1/4 teaspoon sea salt 3/4 cup coconut flour Stevia to taste (optional, did not use)
Oh, I
also used someone else's tip and added about 2
Tbsp of cold
water to the crust to make it come together, and that worked great.
1 cup steel - cut oats 4 cups
water 1/3 cup almond milk (coconut milk is
also delicious) 1
Tbsp nut butter (we used cashew) Chopped fruit (this time we're using kiwi; you can do one kind or a combo of different fruits)
meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are
also good) Filtered
water (1/2 gallon) Light splash of vinegar (I use apple cider) 1 small piece kelp 1 large onion, diced 2 celery stalks, chopped 3 medium carrots, peeled and chopped 1 - 2 parsnips, peeled and chopped 1 turnip, peeled and chopped 1 large piece of pumpkin or squash, chopped 2 - 3 leaves swiss chard, rinsed and finely sliced 1 medium tomato, chopped (or 1
Tbsp.
I always make coconut milk by whip sticking 2
Tbsp coconut butter (
also called coconut cream) in 3/4 cup of warm
water.
3/4 cup + 1
Tbsp full fat coconut milk (Whip stick 2
Tbsp of coconut butter (
also called coconut cream) with 3/4 cup warm
water; let rest a few minutes to thicken.)
600g dried haricot beans400g smoked pancetta — or ventrèche, if you can find some (see know - how) 400g piece unsmoked free - range British bacon 400g (about 6) British free - range toulouse sausages (from larger supermarkets or butchers) 1/2 carrot1 small onion 1/2 garlic bulb, cloves separated and peeled 1/2 celery stick 1/2 leek 1/2 small bunch fresh thyme50g duck fat3
tbsp tomato purée2.5 litres good quality fresh chicken stock2 confit duck legs (tinned or in vac - packs, from larger supermarkets or butchers) For the topping Handful breadcrumbs, toasted in a pan with a little oil until goldenHandful fresh parsley, finely chopped You'll
also need Large (5 litre) casseroleLarge piece of muslin (from cook shops or larger supermarkets) Cook's stringBaking paper Soak the beans for 24 hours in enough cold
water to cover by about 15 cm (see make ahead).
I
also added about 1
TBSP water to the batter as it was a little dry.
Made it and they re awsome if ur a chocolate lover i added about a
tbsp of honey though for an extra bit of ss and the batter was
also a little too dry so i added about 1/4 cup of more
water and that made the batter perfec defenetly making them again thanx for sharing this awsome recepie
Also, microwave the fresh beans in a partially covered bowl with 2
tbsp of
water for 6 minutes to speed up the cooking process.
1 cup of yellow moong [you can
also use 1/2 cup yellow moong & 1/2 cup masoor (red lentil) mix] 4 cups
water 1/2
tbsp minced garlic 1/2
tbsp minced ginger 1/2 tsp salt 1/2 tsp tumuric 1/2 tsp coriander powder 1/2 tsp cumin powder 1/4 tsp chilli powder 1/2 tsp garam masala 2 small green chillies whole optional: 1/4 cup fresh cilantro chopped
I always make coconut milk by whip sticking 2
Tbsp coconut butter (
also called coconut cream) in 3/4 cup of warm
water.
I find this drink beneficial as well: 1 cup green tea (
water or coconut
water is
also good)-- draw tea in hot
water and add 1/2 lemon, 1/2 lime, 1 orange, 1
tbsp.
I
also used chia seeds as an egg substitution, (1
tbsp chia seeds / 3
tbsp water per egg).
warm
water: unflavored, unsweetened gelatin OR pectin OR agar OR ground Flaxseed powder or carrageenan (or I have
also seen where this amount is dissolved in 1 cup boiling
water and then use 3
tbsp.
Ingredients 5 - 6 leaves red chard, chopped (kale, rainbow, swiss chard would
also work well) 2 portobello mushrooms, chopped 1 medium yellow onion, diced 2 - 3 small tomatoes, I used LOCAL vine ripened 3 cloves garlic 2 tsp extra virgin olive oil 1
tbsp red vine vinegar 1
tbsp water 1 tsp dried oregano Pinch sea salt Black pepper
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, you recommended 2
TBSP of ACV to 1 gallon of
water.
Here is my diet which I follow strictly: 5 a.m. Syntrax protein shake (100 cal) 8 a.m. 1/2 cup natural oatmeal,
tbsp coconut oil, 3 egg whites 10 a.m. 2 rice cakes Noon - 3 oz extra lean ground turkey, 1 cup cooked brown rice 3 pm - 2 oz tuna, 1 cup broccoli 6 pm - 3 oz chicken breast, 6 spears of asparagus 8 pm - syntrax protein shake
Also, I'm averaging 120 oz of
water each day From January to march, I watched my calorie intake and did 30 min of cardio 7 days / week.
You can
also infuse 1
tbsp with 1 cup of almost boiling
water.