My sister who lives in Hong Kong sent me the link to your site after you wrote an article
about butter oil and how it reversed tooth decay when taken along with with cod liver oil.
Not exact matches
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
Place the almond milk, maple syrup, cashew
butter, coconut
oil, vanilla powder, apple puree and soaked chia and flax mix into a blender and blend until fully mixed (
about a minute).
You could try using melted cacao
butter, or something like almond or macadamia
oil instead, although sadly I haven't tried these myself before so I'm not too such
about the flavour and ratio.
1 tablespoon
oil (
butter / lard / coconut
oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup chopped kalamata olives (
about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
2 poussins (baby chickens) or Cornish hens,
about 1 1/2 pounds each 1 fresh black truffle,
about 1 ounce, or 1 ounce grated truffle in olive
oil [see Chef's Note] 2 tablespoons unsalted
butter, room temperature 1 tablespoon unsalted
butter, melted Gray salt and freshly ground black pepper, to taste
When you talk
about coconut fat you mean coconut
oil /
butter?
Sticking with substitutes for
butter, let's talk
about coconut
oil.
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.
I would recommend substituting a liquid
oil (like almond or jojoba) for
about half of the coconut or cocoa
butter.
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-...]
2 medium leeks 1 tablespoon
butter 2 tablespoons olive
oil 1 tablespoon water 1/2 teaspoon salt, or more according to your taste few twists of freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (
about 8 to 10 leaves), left intact
2 tablespoons olive
oil 2 tablespoons unsalted
butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or
about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted
butter 1/2 cup olive
oil 1/2 cup finely ground cornmeal 2 medium turnips (
about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
Saute them for
about two to four minutes in olive
oil and
butter.
This time I switched out the
butter for
about half the amount of coconut
oil and the coconut milk for unsweetened almond milk and ended up tasting basically the same!
I substituted canola
oil for the
butter and reduced the amount to
about 2T.
1 piece whole wheat bread 1 tablespoon vegan
butter 1 medium sized onion (
about 2 cups), chopped 1 tablespoon extra virgin olive
oil 1 - 15 ounce can white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red pepper flakes 6 cloves garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
1 whole bone - in turkey breast (
about 5 lb) 1 lemon, sliced 1 sm navel orange, sliced 10 leaves fresh sage 3 c reduced - sodium chicken broth 2 Tbsp olive
oil 2 Tbsp all - purpose flour 1 Tbsp unsalted
butter
Spread
about 1/3 of the
butter /
oil mixture on the bottom of a 12 × 9 baking pan.
12 — 14 lb whole turkey, fresh or frozen and thawed 4 Tbsp olive
oil 8 c chopped onions (
about 3 lg) 1 c chopped celery (
about 3 lg ribs) 2 1/2 tsp poultry seasoning 2 c dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (
about 9 c) and lightly toasted 3/4 c chopped fresh flat - leaf parsley 1/4 c unsalted
butter, melted 1/4 c all - purpose flour
In a separate large bowl using a hand - held or stand electric mixer, beat together the
butter,
oil and sugars on medium speed until combined (
about 2 minutes).
After all, just
about all of us put
butter or coconut
oil on the bread slice when we go to eat it.
Let it cook for 10 - 15 minutes without stirring, until it starts to become tender / Meanwhile heat the
oil or
butter in a large deep pot / Add onion or shallot and saute until it softens, 3 - 5 minutes / Drain rice and add to onion, cooking until it's glossy and coated with
oil,
about 5 minutes / Sprinkle with salt and pepper, add the squash and the vermouth / Stir and let the liquid bubble away.
Sauté onion and garlic in
butter and olive
oil over a medium heat in a large Dutch oven or stock pot until translucent,
about five minutes.
Zoe Burnett / BuzzFeed Chopped Chicken Sesame Noodle Bowls Make a big batch of this sesame sauce — made with sesame
oil, rice vinegar, garlic, ginger, and peanut
butter — and use it to dress just
about...
* 2 tablespoons
butter * 2 tablespoons olive
oil * 2 leeks, bottom parts only, cleaned well and coarsely chopped * 2 fat garlic cloves, peeled and minced *
about 6 cups peeled and seeded butternut squash, cut into 1 - 2 inch cubes * 2 large parsnips, peeled and coarsely chopped (or use carrots) * 1 cup dry white wine (ex.
Heat
oil and
butter over medium - high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly,
about 1 minute.
Add
about 2 tablespoons of soy sauce (I use Ponzu for its lemony flavor), 1/2 teaspoon of ginger - garlic paste, 1/4 cup of hoisin sauce, 1/2 cup of creamy peanut
butter and a drizzle of toasted sesame
oil.
But what this successful attempt really did was make me curious
about a homemade vegan béchamel: the classic béchamel sauce is made with
butter, flour, and milk, so why not just make it with
oil, flour, and some sort of non-dairy milk?
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
I know you can sub cocoa
butter for coconut
oil but I'm not sure
about the beeswax.
I wrote
about it on my Japanese food blog:) I used all olive
oil and no
butter, and it came out great.
In a diferent pot, add
oil,
butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for
about 10 minutes.
1 medium cauliflower (
about 2 pounds) 1/4 c extra virgin olive
oil 1 medium white onion, cut into 1/4 - inch dice 3 garlic cloves, smashed and peeled Maldon or other flaky sea salt 1 1/2 to 2 tsp hot red pepper flakes 6 Tbsp unsalted
butter, cut into 6 pieces Kosher salt 1 pound pennette 3/4 c freshly grated Parmigiano - Reggiano, plus extra for serving 1/2 c coarse fresh bread crumbs, fried in olive
oil until golden brown 1 1/2 tsp minced fresh rosemary
Place almond
butter and coconut
oil in a microwave - safe bowl and cook on high in the microwave for
about 30 seconds or until
oil is melted.
In a large mixing bowl, cream
butter,
oil and sugar on high until fully incorporated and light and fluffy,
about 5 - 6 minutes.
*
about 1 pound zucchini, cut into small, 1 / 2 - inch cubes * 1 teaspoon salt * 1 Tablespoon
butter * 1 Tablespoon olive
oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste
I just love making whipped extra virgin coconut
oil body
butter — not just for myself, but family and friends are crazy
about it, too.
In an effort to see if anyone could tell that these were indeed HEALTHIER cookies, I brought both a vegan batch (made with coconut
oil and a flax egg) as well as a regular batch (made with
butter and an egg) to a group of
about 12 guys.
I made these with raw cashews (added a dash of salt), cold
butter instead of coconut
oil (I cut this into the dry ingredients) and frozen blueberries (had to add
about 10 minutes to the baking time).
I've been reading a lot
about the bulletproof process lately and the numerous health benefits of adding grass - fed
butter and coconut
oil to your morning cup of coffee.
Ingredients 2 Tb earth balance or non-dairy spread or
butter 2 Tb canola
oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (
about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
I do not mean to be sanctimonious
about ingredients but to compare with the four above, these contain no
butter, but canola
oil, palm
oil, high fructose corn syrup, cornstarch, baking soda, artificial flavor and a bunch of other stuff.
Peel 4 medium potatoes (or whatever is needed to make
about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in
butter and olive
oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
Yes you are correct
about the
oil vs
butter.
1 medium eggplant, thinly sliced Olive
oil to drizzle 2 T.
butter Quart of cherry tomoatoes (
about 3/4 lb.)
Coat the bottom of the pan with olive
oil, or a mixture of olive
oil and
butter (
about 1 teaspoon per onion).
(
Butter will take 30 - 60 seconds, and coconut
oil will take
about 15 seconds.)
Let's start baking... Cookie
Butter Glazed Pumpkin Cake Yields:
about 4 1/2 cups of batter — 34 + standard cupcake size Ingredients: 1 cup vegetable
oil 4 eggs, room temp.