Scrape the vanilla
bean seeds into the bowl, and mix together until fully combined.
In a separate pan, heat up milk (slowly on medium stirring frequently so nothing burns on the bottom) and scrape vanilla
bean seeds into the milk.
Not exact matches
12 ounces rhubarb, chopped
into 1 inch pieces 4 ounces raspberries 1 vanilla
bean pod,
seeds scraped 2 cups water 8 tablespoons good honey (more or less to taste, see note) water, club soda, ginger ale, or any other bubbly drink you think would be a good fit
1 cup pumpkin
seeds — ground
into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla
bean —
seeds scraped out 3/4 cup powdered coconut sugar — for dusting
Simply split the
bean and scrape the
seeds into your dish, which will also give your dishes the irresistible visual appeal of real vanilla
seeds.
Split the vanilla
bean lengthwise and scrape the
seeds out of the pod
into the milk.
2 small Gala apples, cored and diced
into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla
bean, split lengthwise and
seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut
into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
(If using a vanilla
bean, scrape the
seeds from the
bean into the cream and add the
bean pod.
Split the vanilla
bean in half lengthwise and scrape the
seeds directly
into the pan (save the pods for adding to a canister of granulated sugar for vanilla sugar).
1 cup dried white
beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed
into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed,
seeded, and chopped 2 jalapeños, stemmed and chopped,
seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
Split the vanilla
bean lengthwise and scrape the
seeds into the frosting, reserving the pod for another use.
Place the sliced Brussels sprouts
into a large bowl along with the red onion, borlotti
beans, half the sunflower
seeds, the basil and parsley.
3 small Gala apples, peeled, cored and sliced
into 1 - inch pieces 1 vanilla
bean, split lengthwise and
seeds scraped 1 tbs natural cane sugar 1 tab unsalted butter
1 pound (450 g) rhubarb stalk, cut
into 2 - inch pieces 1/4 cup plus 3 tablespoons (85 g) poppy flower sugar or natural cane sugar 1 vanilla
bean, split lengthwise and
seeds scraped 1 cup (250 ml) unsweetened coconut milk 1/2 teaspoon fine sea salt
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored,
seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney
beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup dried aduki
beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake
beans, cut
into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek
seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
After you scrape out the
seeds, toss the vanilla
bean shell
into the compote too!
Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled,
seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung
bean sprouts 4 bib or butter lettuce leaves, washed
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla
bean, halved lengthwise,
seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon
into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
can crushed tomatoes 2 garlic cloves, chopped 1 chipotle pepper in adobo sauce 1/2 jalapeño,
seeded and chopped 1 cup cooked pinto
beans or black
beans, drained and rinsed if canned 12 (8 - inch) corn tortillas, cut
into 8 pieces, or store - bought tortilla chips
Then I will cut the steak
into thin strips and serve over a bed of arugula and top with sliced cherry tomatoes, black
beans, pumpkin
seeds, and sliced avocado.
Split vanilla
bean and scrape
seeds into the dry ingredients.
Slice the piece of vanilla
bean lengthwise and scrape the
seeds into the sugar.
Make the frosting: split the vanilla
beans lengthwise and scrape the
seeds into the sugar with the back of a knife.
Scrape the
seeds from the vanilla
bean into the warm milk and add the
bean as well.
Split and scrape the vanilla
beans and stir the
seeds into the coffee mixture.
1 pound (450 g) rhubarb, cut
into 3 - inch pieces 3 tablespoons sugar 1 vanilla
bean, split lengthwise and
seeds scraped 2 eggs 1/4 cup (60 ml) coconut milk 1 teaspoon orange flower water 8 ounces (225 g0 strawberries
One
bean yields enough to make a pint of extract (scrape
seeds into a pint jar, fill with vodka, and add the scraped
bean pod).
Place almond milk, green tea leaves (use a small mesh ball or strainer for the tea leaves), rosemary, vanilla
seeds and
bean into a saucepan and bring to a boil.
24 small red potatoes, 1 - 2 inch diameter, not peeled green
beans, about a quart, or to taste 15 cherry tomatoes,
seeded, halved, to taste 1/2 cup sliced red onion arugula, a handful, to taste, torn
into bite - size
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula
into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out
into a bowl; next, add to the beef the cooked brown rice, the black
beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower
seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut
into thin sticks 1/2 daikon radish, cut
into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut
into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung
bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame
seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy
bean sauce)
Stir chopped basil, cucumber, green onions, olives, toasted pine nuts or sunflower
seeds, and optional black
beans into the rice mixture
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white
beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney
beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut
into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced
into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander
seeds 1 teaspoon Kosher salt
2 tablespoons coconut oil 1 brown onion, sliced 2 garlic cloves, peeled and minced 1/2 red capsicum (pepper),
seeds and membrane removed, sliced 500 g (1 lb 2 oz) beef, cut
into very thin strips 1 teaspoon turmeric 2 tablespoons freshly - squeezed lemon juice 2 teaspoons freshly grated ginger 2 tablespoons wheat - free tamari 2 tablespoons tahini 1 tablespoon apple cider vinegar 120 g (41/4 oz / 2 cups) broccoli, cut
into florets 125 g (41/2 oz / 1 cup) green
beans, roughly chopped 100 g (31/2 oz / 1 cup) snow peas (mangetout), sliced on the diagonal Celtic sea salt and freshly ground black pepper, to taste brown rice, to serve
Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken
into leaves 1 fresh red chili pepper,
seeded and sliced 1 cup
bean sprouts salt and pepper
Remove the vanilla
bean and scrape the
seeds back
into the saucepan.
The company recently made a play
into the energy drink segment with the launch of two «clean energy beverages» combining chia
seeds with caffeine sourced from organic yerba mate and organic green coffee
beans providing 2,500 mg of Omega - 3 and 90 mg of caffeine per serving.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame
seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut
into noodles * 2 large carrots, cut
into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut
into 1 ″ cubes 3/4 cup edamame
beans 1/2 cup sunflower
seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
Manzana Chili Verde 1 lb baby Yukon golds, cut
into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños,
seeded and sliced thinly 2 poblano peppers,
seeded and chopped
into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped
into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white
beans, drained and rinsed Juice of 1 lime Avocado slices for garnish
1 small cucumber, cut
into 1/4 ″ squares (peel first if not organic) 1 block of baked tofu, cut
into 1/4 ″ squares 2 carrots, grated (peel first if not organic 1 oz sunflower
seeds 1 cup garbanzo
beans 1 small avocado cut
into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2 teaspoons nutritional yeast water
- Integrate sufficient good proteins
into your diet (
seeds, eggs, all natural dairy products, poultry, fish, tofu, seitan, lentils, navy
beans, quinoa, peanut butter, etc...).
Using a small paring knife, split the vanilla
bean in half lengthwise, and scrape the
seeds into the juice.
Combine kale, red cabbage,
bean sprouts, brussels sprouts, pumpkin
seeds and dried cranberries
into large bowl.
You can also use a vanilla
bean by scraping the
seeds off
into the butter.
Ingredients: Salad 1 small butternut squash (2 lbs), peeled,
seeded, and cut
into 1 / 2 - inch cubes 1 ripe pear (I used bosc), cored and thinly sliced
into strips 1 tablespoon extra-virgin olive oil 1/4 teaspoon sea salt 1 lb green
beans, chopped
into 1 / 2 - inch pieces 5 oz / 142 g (6 to 8 cups) arugula 1 cup cubed sheep's or goat's milk feta cheese 1/4 cup hulled sunflower
seeds
The cookbook is divided
into the major pillars of plant - based ingredients: grains, nuts and
seeds,
beans and legumes, vegetables, fruit, smoothies and juices.
2 dozen corn tortillas, cut
into wedges vegetable oil for frying 3/4 cup refried
beans 1/2 pound sharp cheddar cheese, grated 1/2 cup sour cream 4 or more jalapeño chiles, stems and
seeds removed, sliced
into thin rings
100 g CHOC Chick Raw Cacao Butter 6 tbsp CHOC Chick Raw Cacao Powder 50 ml fruit syrup 20 g mini marshmallows 25 g cherry berry mix 10 g mixed
seeds 1 meringue nest broken
into small pieces 1 - 2 cocoa
beans bashed up
into nibs, you can find these in our CHOC Chicos Kits 1 piece of stem ginger chopped as fine or chunky as you like (optional)
1 large butternut squash, peeled,
seeded and cut
into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut
into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise
into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper,
seeded and cut
into 1 - inch long slices 2 serrano peppers,
seeded and cut
into 1 / 4 - inch dice (You could substitute jalapeño peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked
beans (kidney, cannellini or black) or 1 can
beans, rinsed Salt to taste