Blend on high until smooth and creamy, adding
an additional teaspoon of water at a time to thin to your desired consistency.
Not exact matches
You can also add an
additional 1/2
teaspoon of olive oil and a bit
of water if the onions look too dry.
Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8
teaspoon salt 1 1/4 cups (175g) all purpose flour 1
teaspoon baking powder finely grated zest
of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus
additional melted butter for preparing the molds Glaze: 1 cup (140g) icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon
water Brush the indentations
of a madeleine mold with melted butter.
The Gluten Free Sandwich Bread came out very good with Egg Replacer (using 1 1/2
teaspoons of Egg Replacer and 2 tablespoons
of warm
water for each egg) and an
additional 1/2 cup
of water.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons
water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2
teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2
teaspoons baking powder 2
teaspoons baking soda 1
teaspoon cinnamon 1/2
teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot
water if you don't like coffee) 1 cup hot
water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple)
Additional agave nectar for brushing the cake (about 1/4 cup)
1 cup cornmeal 1 cup Bob's Red Mill Gluten - Free All Purpose Four 1/4 cup
of millet flour (optional) 4
teaspoons baking powder 2 tablespoons ground flax seeds in 6 tablespoons
water 1 ripe banana 1 cup non-dairy milk or
water 1/2 — 1 cup
additional water 1/2 cup blueberries, fresh or frozen 1/4 nuts or seeds (we used a mix
of peanuts, pumpkin seeds and sunflower seeds)
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2 tablespoons
of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes / then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped
teaspoon of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups
of stock or plain
water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a
teaspoon of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add
additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
Add an
additional 2
teaspoons water per cup
of whole wheat flour to prevent the dough from being too dry.
Blend in
additional hot
water, 1
teaspoon at a time, as needed until the sauce coats the back
of a spoon.
Add an extra 1/4
teaspoon or more
of salt (to taste) to the sauce, and thin it with
additional water as preferred.
for the turmeric spiced carrots: 2 cloves
of garlic 1
teaspoon of turmeric 1
teaspoon of cumin 1/2
teaspoon of cinnamon 1/2
teaspoon of kosher salt a pinch
of cayenne 1/4 cup
of olive oil about 10 carrots, trimmed 1 large yellow onion, sliced into thick chunks 5 cups
of water (or a chicken or vegetable broth) * If you're using
water, you will likely need
additional salt, about 1/4 -1 / 2 a
teaspoon juice from 1/2 a lemon
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons
water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2
teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2
teaspoons baking powder 2
teaspoons baking soda 1
teaspoon cinnamon 1/2
teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot
water if you don't like coffee) 1 cup hot
water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple)
Additional agave nectar for brushing the cake (about 1/4 cup)
2 tablespoons olive oil 1 onion, diced 4 carrots, thinly sliced 2 celery stalks, thinly sliced 1 - 2 cloves garlic, minced 1/4 cup parsley, coarsely chopped 1 1/2 tablespoons freshly grated turmeric 1 1/2 tablespoon freshly grated ginger (more if you love ginger) 1 yellow squash, diced 1/2 cup red lentils (For a heartier soup, add 1/4 cup
of additional lentils) 4 cups vegetable broth 1 cup filtered
water (or broth) 2 medium zucchinis, spiralized * 2 cups spinach or curly kale 1 - 2 lemons, juiced 1
teaspoon sea salt Sea salt & pepper to taste
For an
additional boost (particularly if you have poor immunity and suffer from stress) have a second glass
of water after your lemon juice drink in the morning, add 1 heaping
teaspoon of high - quality Vitamin C powder.
1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1
additional teaspoon of adobo sauce 1 tablespoon + 1
teaspoon cumin 2
teaspoons chili powder 2 15.5 oz cans
of black beans, drained and rinsed 1 cup vegetable broth or
water 1 bunch chopped fresh cilantro leaves