To «look» the role of meat I add lentils,
about a cup cooked for each pound of hamburger called for.
Not exact matches
Start by
cooking the quinoa with two
cups of boiling water on the stove, this should take
about 12 - 15 minutes.
about 5 clementines — divided 2/3
cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2
cup hazelnuts 1/4
cup chocolate chips — I used vegan mini-chips 1
cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4
cup cocoa powder 1/2 tablespoon coconut oil 1/4 heaping
cup (50g / 3/4 oz) brown rice flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
1 head cauliflower 2 medium onions 1 head garlic (
about 6 - 8 cloves) 3
cups cooked lima beans (
about 2 cans) 2
cups water 2
cups vegetable stock juice of 1 lemon sea salt to taste olive oil smoked paprika
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g
cooked white beans, such as navy, white kidney, or Great Northern (
about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
Try adding
about a half a
cup of pulses to your meals a few times a week — your
cooking will greatly benefit from them, and you'll be on your way to discovering a whole new world of deliciousness (of you haven't already, of course).
1/4
cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4
cup dark chopped chocolate — chilled 1
cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans,
about 1 3/4
cups — rinsed and drained well, or the same amount of
cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
To begin, you'll need
about 3
cups of
cooked, chicken.
Total
cooking time is between 40 - 60 minutes or until the milk has reduced to
about 1 1/4 to 1 1/2
cups (300 - 360 ml).
About 15 minutes before serving, scoop out 4 ladles worth of tomato sauce (about 3 cups) from the slow cooker (there will be lotza sauce) and place in a separate roomy mixing
About 15 minutes before serving, scoop out 4 ladles worth of tomato sauce (
about 3 cups) from the slow cooker (there will be lotza sauce) and place in a separate roomy mixing
about 3
cups) from the slow
cooker (there will be lotza sauce) and place in a separate roomy mixing bowl.
Spoon a scant 1/3
cup batter onto hot surface in batches of 3 and
cook about 1 minute.
Cook 15 minutes or so until reduced to
about 2
cups, stirring occasionally.
-2 medium sweet potatoes or yams (makes
about 1 1/2
cups mashed sweet potato)-5 scallions -2 T cilantro -2 T butter (I used earth balance)-2 6 oz cans salmon -1 jalapeno pepper -3 / 4 c frozen corn kernels -2 eggs -1 lemon -2 t cumin - salt & pepper -
cooking spray
Give each member of your family a bowl with
about 1/2 to 1
cup of the
cooked quinoa.
Open heated waffle maker - spoon
about 1/3
cup of batter on the waffle griddle, close and use manufacturers instructions for
cooking.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (
about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g]
cooked rice (equals to
about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
When there is
about 15 minutes of
cooking time left, add the remaining 1
cup of water.
I added
about two
cups of extra water for the noodles to
cook through.
* 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.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per
cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in
cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and
cook for
about 8 minutes, until cherries are slightly softened / Remove from heat.
Recipe and photo by Emma Frisch Prep Time: 20 minutes
Cook time: Not including the rice —
About 35 - 45 minutes Yield:
About 30 croquettes Allergens: eggs Ingredients: Ghee — 2 tablespoons, melted (substitute with melted coconut oil) Leeks — 3
cups, finely chopped Mushrooms — 3
cups, minced Brown rice — 4.5
cups pre-cooked Parmesan -LSB-...]
1 (11 - ounce) can mandarin oranges 1 tablespoon low - sodium soy sauce 1/4 teaspoon dried ground ginger 3 tablespoons hoisin sauce, divided 2
cups shredded
cooked chicken 4 large whole - wheat tortillas 1 small carrot, grated 1/2 medium zucchini, grated 4 ounces Cabot Sharp Extra Light Cheddar or Cabot Sharp Light Cheddar, grated (
about 1
cup)
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.
Makes
about 700 ml / 3
cups Preparation: 30 minutes
Cooking: can take a couple of hours Recipe adapted from here Ingredients 1 kg (
about 2 1/4 lb)... Continue reading →
Place
about 1/3
cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and
cook according to your iron's directions.
Cook until reduced to 1 1/2
cups,
about 15 minutes.
5
cups cooked soba (
about 10 ounces uncooked buckwheat noodles,
cooked according to package directions)
FOR THE FILLING 4
cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (
about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2
cups cubed
cooked chicken (the meat from around a 3 pound chicken) 1/2
cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2
cup minced fresh parsley leaves
Butter or nonstick
cooking spray 2 1/4
cups uncooked small elbow macaroni 3
cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (
about 4
cups), divided
Recipe and photo by Emma Frisch Prep Time:
about 10 minutes
Cook time:
about 40 minutes Yield:
about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1
cup, pre-cooked Butter or ghee — 1 tablespoon, substitute with light olive oil Yellow onion — 1
cup, diced Garlic — 1 tablespoons, minced Carrots — 1
cup, -LSB-...]
In saucepan, combine 1/2
cup honey, almond butter and brown sugar;
cook stirring occasionally over medium heat until it comes to a boil;
about 10 minutes.
16 ounces medium or small macaroni elbows16 ounces Cabot Extra Sharp Cheddar, grated (
about 4
cups), divided1
cup Panko breadcrumbs or crumbled cornbread10 tablespoons Cabot Salted Butter 1/2
cup King Arthur Unbleached All - Purpose Flour4
cups hot milkOptional additions:
cooked and diced bacon, ham, sausage or vegetables
Add the pasta, pesto, reserved
cooking water (
about 1
cup) and remaining spinach to the pan and toss to combine and wilt the spinach, 2 - 3 minutes.
For reference, one
cup of
cooked black beans has
about 15g, so these lupini beans are full of protein!
For all of them, I let them sit for a while (while I made or
cooked the other batters) and I used a non-stick pan, ungreased, and
about a quarter
cup of batter at a time on med - high heat, flipping once the edges started to curl.
On to sheets lined with parchment paper, spoon
about 1/2
cup sized amounts and bake for
about 15 minutes or so or until they start to brown and are
cooked through.
I have never measured the pulled pork but would guess - timate that the 3 - pound (raw) pork shoulder made
about 6
cups of (
cooked) shredded meat.
16 ounces medium or small macaroni elbows 16 ounces Cabot Extra Sharp Cheddar, grated (
about 4
cups), divided 1
cup Panko breadcrumbs or crumbled cornbread 10 tablespoons Cabot Salted Butter 1/2
cup King Arthur Unbleached All - Purpose Flour 4
cups hot milk Optional additions:
cooked and diced bacon, ham, sausage or vegetables
1/4
cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese
cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4
cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (
about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped
You will need
about 1 1/2
cups of dry quinoa to make 3
cups cooked.
3 tablespoons olive oil 1/4
cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping
cup sweet red peppers, diced large (or one red bell pepper) 2
cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3
cups vegetable broth at room temperature 2
cups okra (
about 10 oz) sliced 1/4 inch thick or so 1 1/2
cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2
cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
Three 15 1/2 ounce cans black beans (
about 4 1/2
cups), rinsed and drained 1
cup drained canned tomatoes, chopped 1 1/4
cups chopped onion 1/2
cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4
cup) unsalted butter 4
cups beef broth a 16 - ounce can pumpkin puree (
about 1 1/2
cups) 1/2
cup dry Sherry 1/2 pound
cooked ham, cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
Ingredients: 2 small,
cooked chicken breast halves (
about 1
cup), diced 1/4
cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon Mustard (
about 1/4 teaspoon) 1/2 of a small apple, peeled and diced (
about 1/3 a
cup) 2 small handfuls of roasted pecan pieces (
about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cones
When the chickpeas are soft, drain not forgetting to keep some of the
cooking water (
about 1
cup of it) and leave to cool.
While whisking, add remaining 1
cup wine, scraping up brown bits, and
cook until reduced by half,
about 2 minutes.
3
cups (380 grams) bread flour (all - purpose will work in a pinch) 1 tablespoon baking powder 2 tablespoons freshly chopped chives 2 - 2 1/2 ounces (55 - 70 grams)
cooked bacon, crumbled (
about 15 thin slices) 3/4 teaspoon salt 12 ounces (355 ml) beer (choose your favorite!)
Boil
about four
cups water, and boil the lentils for 20 minutes until
cooked.
Bring 6
cups of salted water to a boil in an large stock pot, Add a tablespoon of olive oil and
cook lasagna noodles (semi covered) and stirring frequently until
cooked al dente (
about 8 — 10 minutes).
Then remove from oven, uncover, top with the remaining 2
cups of cheese, and return to the oven to
cook, uncovered, until the cheese has melted
about 5 to 10 minutes.
Our experiments with the average amount of liquid (
about 2
cups) left us with
about two inches of excess water that was goopy and viscous, in part due to starch being released by amaranth as it
cooks.