I made something similar with vanilla
bean paste for my sons birthday cupcakes.
I used Stevia in the Raw as the fudge's sweetener, added vanilla
bean paste for flavor and those pretty mini black vanilla bean specks, and added organic matcha powder for both flavor and color.
Can you substitute vanilla
bean paste for vanilla extract?
2 teaspoons coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla
bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconut cream
I picked up some hot
bean paste for mapo tofu a while ago and I have been wondering what else I could use it for.
I use vanilla
bean paste for a cheaper alternative to vanilla beans.
Not exact matches
I couldn't find brown miso, so I used a Korean Sunchang Ssamjang (which says seasoned
bean paste???) tasted great, though I will keep my eye out
for brown miso as I will definitely make this again.
The following are all labelled as vegan by Aldi: Asia Specialities Lite Coconut Cream Brookdale Premium Topping Passion Mango Flavoured Casa Barelli Fettuccine Casa Barelli Penne Casa Barelli Trivelle Spirals Chefs» Cupboard Vegetable Simply Stock Colway Tomato Sauce Colway Barbeque Sauce Colway Wholegrain Mustard El Tora Medium Salsa Dip Chunky El Tora Mild Salsa Dip Chunky El Tora Original Refried
Beans Just Organic Tomato
Paste Northbrook Sparkling Lemon Mineral Water Remano Tomato
Paste Renberg Guava & Mango Swedish Cider (Liquor Section) Renberg Peach & Passionfruit Swedish Cider (Liquor Section) Renberg Strawberry & Lime Swedish Cider (Liquor Section) Seasons Pride Super Crunch Chips (Frozen) Perhaps one day you may also consider a list
for Harris Farm Markets?
Pin It Ingredients
For the cake: 355g plain flour 1 tbsp baking powder 1/2 tsp salt 225 ml milk 2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla
bean paste) 400g caster sugar 225g unsalted butter, softened... Continue Reading →
A layer of almond butter, vanilla
bean paste, and a few other ingredients are topped with sweet coconut and agave nectar
for a no - bake version of the childhood favorite.
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
4 tablespoons (57 grams) butter, softened 1/2 cup (112 grams) granulated sugar, plus extra
for sprinkling 1 large egg 1 teaspoon vanilla
bean paste (or pure vanilla extract) 1/4 cup (30 grams) all - purpose flour 1/2 cup (60 grams) whole wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (120 ml) milk 1/2 pound (225 grams) strawberries, hulled and quartered Powdered sugar,
for garnish
Save the real vanilla
bean for some homemade ice cream or creme caramel; the vanilla
paste works perfectly in this.
I briefly thought of using a whole vanilla
bean but changed my mind and opted
for the
paste.
Heat coconut oil in a pan, add onion and garlic and saute
for 2 minutes until soft and clear, then add kidney
beans, tomato
paste, spices, and stir until mixed through.
Miso
paste is essentially mashed soy
beans paste that is then fermented under pressure with addition of salt
for long periods of time.
In a large bowl, combine the
bean paste, sauteed onion, all the dried fruit, nuts, 2/3 of the wild rice (reserve 1/3
for top), and 1/2 of the flax seed mixture, gluten - free breadcrumbs, spices, salt and pepper plus fresh oregano — mix well.
2 cans of full fat coconut milk (like these) 2 tablespoon tapioca or arrowroot starch 2 tablespoons coconut oil 8 tablespoons raw honey, divided (or maple syrup
for a vegan option) 1 teaspoon vanilla extract or vanilla
bean paste 4 - 6 drops of liquid stevia, if extra sweetness is desired 8 - 10 fresh figs (reserve a few
for serving if desired)
Miso is a salty fermented soy
bean paste that combines well with sweet brown sugar and sake
for a syrupy marinade that makes salmon taste so good that even salmon haters will devour it.
For Vanilla SMB, I like this recipe (minus the matcha) and plus a tablespoon of vanilla
bean paste (or vanilla extract).
I plan to use the crust and
bean paste base
for a lot of different toppings from now on.
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind
paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo
beans, drained Vegetable oil
for frying
It's awesome, I bought some at market and brought it back Thai curry
paste... read ingredients carefully, I made my own and recipe called
for shrimp
paste which could be substituted
for soy
beans.
1 cup 2 % Greek yogurt, plain 1/2 cup cane sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2 tablespoons melted coconut oil (or 2 tablespoons canola oil) 1 teaspoon vanilla
bean paste (or extract, but
paste is preferable) zest of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla
bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon - sugar or turbinado
for sprinkling on top (optional)
Fermented foods like sauerkraut, kimchi and miso
bean paste are ingredients that many opt
for due to their vibrant flavours, but they also promote good gut health and aid digestion.
Haha, well here I have added red lentils, tomato puree (or use just tomato
paste), garlic
paste, soy sauce, vinegar, cumin powder, vegetables (carrot, french
beans & green capsicum) and coriander leaves
for garnishing.
3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla
paste OR 1/2 vanilla
bean, split lengthwise & seeds scraped out pinch of fine sea salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter,
for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize
2 packets of gelatin 8 tablespoons of cold water 1 1/2 cups granulated sugar 1/3 cup cold water 2 teaspoons coconut extract 1 teaspoon vanilla
bean paste 1/4 teaspoon salt powdered sugar
for sprinkling 8 ounces high - quality dark chocolate, melted 1 tablespoon coconut oil 1/2 cup unsweetened, flaked coconut, toasted
1 recipe
for a double crusted 9 - inch pie crust dough, chilled (such as this recipe) 6 large (7 medium or 8 small) fresh peaches, peeled and sliced 1 tablespoon fresh lemon juice 1/4 cup (50 grams) brown sugar, packed 1 vanilla
bean, halved with the seeds removed (or 1 teaspoon vanilla
bean paste) 1/2 teaspoon ground cardamom 3 tablespoons cornstarch 1/4 teaspoon salt 1 tablespoon heavy cream 2 tablespoons granulated sugar,
for sprinkling
There are only a few dishes I use the Nielsen Massey now (I do use their vanilla
bean paste frequently or a vanilla
bean) but now
for almost all of the dishes I bake or that are cooked I use McCormik's vanilla extract.
Cook
for 1 minute and then add cannellini
beans + all the remaining vegetables + tomato
paste + seasonings + herbs to the pot.
I used: powdered lemongrass
for the bottled, onions
for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic
paste for the red curry
paste, three times as much garlic, a full tablespoon of sugar (brown), mung
bean noodles
for the rice vermicelli, green
beans (par - cooked in the microwave then salted and blistered in the wok)
for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.
Put the rhubarb, maple syrup and vanilla
bean paste into a large baking dish and bake in the oven
for 10 - 12 minutes.
Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla
bean paste (contains processed sugar, use with discretion) Method: My friend Millie at Real Food
for Less Money came up with the base
for this recipe, and I'm so glad she did!
For the filling: ▪ 3 packages (8 ounces each) cream cheese, at room temperature ▪ 2 tablespoons all purpose flour ▪ Good pinch of table salt ▪ 1 1/3 cups (9 3/8 ounces) granulated sugar ▪ 3/4 cup sour cream, at room temperature ▪ Seeds scraped from 3 large vanilla
beans or 4 teaspoons pure vanilla extract or
paste ▪ 4 large eggs, at room temperature
I have lots of vanilla
beans left over from making homemade vanilla
for my wedding and I love vanilla
paste, but also don't want to use refined sugar if I can use something else.
I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili
bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato
paste 1/2 c of beer 3 tbl of chili powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked paprika 1 tsp of sugar Shredded low fat cheddar
for the garnish.
Chef's notes: Pure Vanilla
Bean Paste can be used as a direct replacement
for extract when you want the distinctive look of vanilla
bean specks.
ground chicken 2 cloves garlic, minced 1 1/2 t. tomato
paste 1/2 can black
beans, drained and rinsed 1/4 cup water 1/4 t. cumin 1/4 t. oregano 3/4 t. chili powder Pinch cayenne 1/2 t. brown sugar Kosher salt 1/2 c. shredded Monterey Jack or cheddar cheese 2
for burrito - sized tortillas Cooking spray
Stir in the garlic and tomato
paste and cook
for 30 - 60 seconds before adding in the
beans.
1 cup whole wheat white flour 1/2 cup wheat germ 1/2 tablespoon baking powder 1/2 teaspoon sea salt 1/4 cup unsalted butter, softened 1/2 cup (scant) cane sugar 1/2 tablespoon clementine zest 1 egg 1/3 cup freshly squeezed clementine juice 1/2 cup 1 % milk 1/2 tablespoon vanilla
bean paste turbinado sugar
for sprinkling on top, if desired
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry
paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green
beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
For the Thai red curry
paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp
paste (available in the world food section of supermarkets)
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry
paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green
beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped
For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
For the Thai red curry
paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarke
for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp
paste (available in the world food section of supermarkets)
Since I've prepared it
for weekday breakfasts I've kept it simple and omitted the cheese but added harissa
paste to the yogurt and chickpea / mung
bean sprouts along with the avo.
A generous serving of gochujang (Korean chile
paste, made out of chili powder, glutinous rice, fermented soy
beans and salt) gives this dish a boldness that spicy food lovers will go crazy
for.
The recipe I made
for the episode is a Mexican inspired dish with brown rice, a black
bean paste and last but not least a fresh salad to complement this.
1 cup all purpose flour 1/4 cup buckwheat flour 1teaspoon baking soda 1/2 teaspoon salt 4 ounces butter 1/2 cup brown sugar 1/2 cup granulated sugar 1 egg, room temperature 2 teaspoons vanilla
bean paste 1 cup pecans, toasted and coarsely chopped / cooled 1 1/2 cups unsweetened flaked coconut, toasted / cooled 4 ounces dark chocolate, coarsely chopped Flaky sea salt,
for topping (optional)
Chef's notes: Madagascar Bourbon Pure Vanilla
Bean Paste can be used as a direct replacement
for extract when you want the distinctive look of vanilla
bean specks.
1 lb (2 1/3 cups) soldier
beans (or navy or yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato
paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses
for a sweeter taste) 1/4 cup pumpkin seed butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp ground mustard 1 tsp minced ginger 1/2 tsp Ancho chile powder (optional, but highly recommended) freshly ground black pepper, to taste
Anzac Biscuit Cones Makes 4 You will need 4 large ice - cream cone moulds
for this recipe 185g plain flour 90g rolled oats 60g desiccated coconut 110g caster sugar 1/2 tsp salt 1 tsp vanilla
bean paste 150g unsalted butter, roughly chopped 2 tbsp golden syrup 1/2 tsp bicarbonate of soda 1 egg Preheat oven to 170ºC (150ºC fan).