In a medium bowl, beat together with an electric mixer
the canola oil and sugar.
Not exact matches
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp
sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2 cup
canola oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives
and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
In a medium bowl, whisk together the brown
sugar and eggs until light
and fluffy, then stir in the pumpkin,
canola oil,
and vanilla.
Combine flours,
sugar, eggs, milk, 6 tablespoons
canola oil, vanilla,
and salt in a large measuring cup or bowl.
APPLE CAKE BATTER: 1 cup finely chopped pecans 3 cups all - purpose flour 1 cup granulated
sugar 1 cup firmly packed light brown
sugar 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 large eggs, lightly beaten 3/4 cup
canola oil 3/4 cup applesauce 1 teaspoon vanilla extract 3 cups peeled
and finely chopped Gala apples (about 1 1/2 lb.)
Vegan Pumpkin Cake: 3 cups flour 2 cups brown
sugar (I actually used 1 cup brown
and 1 cup turbinado
sugar) 1/2 teaspoon salt 1 tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup
canola oil
Ginger - Wasabi Dressing: Whisk together rice vinegar,
canola oil, soy sauce, lemon juice
and zest, brown
sugar, sesame
oil and ginger.
To make Ginger - Wasabi Dressing whisk together 1/4 cup seasoned rice vinegar, 3 tbsp
canola oil, 2 tbsp soy sauce, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp brown
sugar, 2 tsp sesame
oil,
and 1 tsp grated fresh ginger.
I avoid processed fats, like margarine or
canola oil, but whole fats from olives, avocados, coconuts, seeds, nuts,
and humanely raised animals (butter, lard, suet, schmaltz) are a necessary part of the diet,
and lead to feeling full in ways that allow people to cut down on
sugar (which is less healthy, as you say).
For the Pancakes... In the same bowl that you used for the filling
and the icing - no need to be using or washing too many bowls now - mix together: 2 cups pancake mix - I used Bisquick's Heart Healthy 3 eggs 1/4 cup
canola or vegetable
oil 1 T. powdered
sugar 1 1/4 cups milk
Cake: 2 1/4 cups all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 tablespoon Pumpkin Pie Spice 1 teaspoon ground cinnamon 4 large eggs, room temperature 1 cup light brown
sugar, packed 2/3 cup granulated
sugar 1 cup neutral - flavored
oil (I like
canola) 1 teaspoon pure vanilla extract 1 15 ounce can pure pumpkin purée (I like Libby's
and Trader Joe's)
1
and 1/2 cups (190 grams) all - purpose flour (spooned
and levelled) 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg ⅛ teaspoon ground cloves 1/2 teaspoon salt 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2 cup (120 ml)
canola or vegetable
oil 1/2 cup (100 grams) light brown
sugar 1/4 cup (50 grams) granulated
sugar 2 large eggs 1 teaspoon vanilla
Thanks to the higher moisture content of my favorite
sugar choice, this cake can be made with healthy
canola oil and still be the perfect cake to dip in fondue or leave plain.
Ingredients: water, soy protein isolate *, vital wheat gluten *, expeller pressed /
canola oil, organic ancient grain flour (kamut ®, amaranth, millet, quinoa), natural flavors (from plant sources), modified vegetable gum, yeast extract, sea salt, potato starch, organic cane
sugar, onion powder, garlic powder, pea protein, carrot fiber, beetroot fiber, extractives of paprika
and turmeric.
2 pounds organic carrots with tops on 1 pound sliced blanched almonds 1 c 2 % Greek yogurt, strained 1 tsp curry powder 1/2 pound mushrooms, hon shemigi, maitake or shitake 1 c unseasoned rice wine vinegar 1 garlic clove, smashed 1 Tbsp
sugar 1 pound arugula 2 tsp
canola oil Extra virgin olive
oil Salt
and pepper
In another bowl, combine milk, brown
sugar, yogurt, applesauce,
canola oil, orange zest,
and vanilla.
Ingredients: Water, brown rice flour *, potato starch *, corn flour *,
canola *
and / or soybean *
oil, tapioca starch *, cane
sugar *, potato flour *, leavening (sodium acid pyrophosphate, sodium bicarbonate, monocalcium phosphate), soy lecithin *, pear juice concentrate *, natural flavor, sea salt.
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 did make changes: half white / half whole wheat flour, used 1/2 cup
canola oil and 1/2 cup applesauce,
and less
sugar.
Cake: 2 2/3 cup all - purpose flour 1/3 cup cornstarch 2 cups granulated
sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted
and cooled slightly 1/4 cup neutral - flavored
oil (I like
canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2 cups milk (not skim or fat - free) 1/2 cup full - fat sour cream 4 large egg whites, room temperature
Whisk together equal parts low - sodium soy sauce, dark brown
sugar, balsamic vinegar,
and canola oil for a delicious, full - bodied salad dressing.
This included Greek yogurt (2 %), pumpkin, brown
sugar (I used just a little less than the recommended 3/4 cup),
canola oil, an egg,
and the now - cooled espresso / water mixture.
1 1/2 cups all - purpose flour 1/2 cup granulated
sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup plain soymilk 1/3 cup
canola or vegetable
oil 1 teaspoon vanilla extract 1 cup frozen strawberries, thawed
and sliced
Ingredients 1/4 cup reduced - sodium chicken broth 2 Tbsp rice vinegar 3 Tbsp low - sodium soy sauce 2 tsp cornstarch 1 Tbsp brown
sugar 1/2 tsp dark sesame
oil 1 tsp garlic - chili sauce * 1 Tbsp plus 1 tsp
canola oil, divided 1 - 2 tsp fresh ginger, grated 2 cloves garlic, minced 1 pound shrimp, peeled
and deveined 1/2 tsp kosher salt 4 cups small broccoli florets 1 cup onion, vertically sliced (not pictured) Sesame seeds for garnish
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
Ingredients 1/2 cup olive
oil 1/4 cup
canola oil 1/3 cup red wine vinegar 1/2 tsp dry parsley 1/2 tsp dry oregano 1/2 tsp dry onion flakes 1 tsp dry basil 1 tsp dry mustard 2 tsp
sugar 2 cloves garlic, pressed or finely diced Pinch of red pepper flakes Salt
and pepper to taste
I swapped out the white
sugar for coconut
sugar, used coconut
oil instead of
canola and substitute freshly - milled soft white wheat flour for the all - purpose.
In a large bowl, beat the
sugar and canola oil together with an electric mixer on medium speed.
Ingredients: 1 cup all purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg, preferably at room temperature 3/4 cup granulated
sugar 1/4 cup dark brown
sugar 1 cup buttermilk (I made mine using vinegar
and milk) 1/3 cup
canola oil 2 teaspoons vanilla extract 1 teaspoon grated lemon zest 1
and 1/2 cups fresh strawberries, rinsed
and diced into 1/4 inch cubes 1 tablespoon flour
3 pounds beef shank
and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons
canola oil 2 medium onions, chopped 10 cloves garlic, peeled
and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock
sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
Heat until the
sugar has dissolved, pour the mixture into a bowl
and gradually whisk in the
canola oil.
First, I whisked together the soy yogurt,
sugar, vanilla
sugar,
canola oil,
and lemon zest.
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp
sugar 1 tbsp water 3 tbsp
canola oil 1 cup peeled, seeded
and julienned cucumber 1/2 cup seeded
and julienned red bell pepper 3 shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
CLIF Bar: These bars are far from healthy, made up of mostly refined
sugars from brown rice syrup (one of the highest on glycemic index of sweeteners)
and processed oat syrup, processed soy (not the same as whole soy), poor quality added processed fats from vegetable glycerin /
canola oil / sunflower
oil,
and saturated fat from cocao butter.
Step 2: mix the «wet» ingredients separately... that's your honey, vanilla extract, apple juice,
canola oil,
and brown
sugar (even though that's not really wet).
Ingredients: 2 chicken breasts cut into pieces 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 1 tablespoon packed brown
sugar 2 cloves of garlic, minced 1/2 teaspoon fresh grated ginger 2 tablespoons orange juice (fresh squeezed or tropicana-esque are fine) 1/2 teaspoon red pepper flakes (or to taste) Salt
and Pepper 2 tablespoons
canola oil Fresh chopped veggies or frozen stir fry vegetables Directions: 1.
The Sweet Home Farm brand has the basic ingredients you'd use at home if you were making it yourself - whole rolled oats, milled cane
sugar, crispy brown rice, flax seeds, expeller pressed
canola oil, pumpkin seeds, molasses, cinnamon bark
and salt.
And our mayo is free of sugar, gluten, dairy, soy and canola - oil, and non-GMO Project Verified so you can indulge to your taste buds delig
And our mayo is free of
sugar, gluten, dairy, soy
and canola - oil, and non-GMO Project Verified so you can indulge to your taste buds delig
and canola -
oil,
and non-GMO Project Verified so you can indulge to your taste buds delig
and non-GMO Project Verified so you can indulge to your taste buds delight.
I quadrupled the batch (to feed a hungry co-op), swapped the coconut
oil for half
canola oil and half applesauce,
and used raw
sugar plus a bit of molasses (for lack of brown
sugar),
and chocolate soy milk (for lack of plain almond milk).
First, I whisked together the soy yogurt,
canola oil,
sugars,
and tapioca starch.
All Primal Kitchen products are dairy - free, gluten - free, grain - free, refined
sugar free
and soy or
canola oil free.
In a medium bowl, whisk together the
canola oil, egg,
and sugar.
peanut butter
and jam sandwich (harvest wheat bread [water, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), cracked wheat, whole - wheat flour,
sugar, fully refined soybean
oil, yeast, dried wheat sourdough, wheat flour, 2 % or less of:
canola oil, enzymes, salt, wheat gluten, dough improver (malted wheat flour, enzymes, ascorbic acid)-RSB-, peanut butter [peanuts, salt], strawberry jam [
sugar, strawberries, lemon juice, fruit pectin, citric acid]-RRB-, apples (apple, calcium ascorbate), greek yogurt ranch dressing (nonfat greek yogurt [cultured skim milk, milk protein concentrate, cornstarch, tapioca starch, carrageenan gum, locust bean gum],
canola oil, water, salt, cider vinegar, distilled vinegar, egg yolk, natural flavors, dried garlic, lactic acid, gluconic acid, spices, dried onion, acacia gum, xanthan gum, dried chive), carrots (carrots, calcium ascorbate), low moisture part - skim mozzarella string cheese (pasteurized part - skim milk, cheese culture, salt, enzymes), cucumbers, chocolate - covered raisins (milk chocolate [
sugar, whole milk, cocoa butter, cocoa mass, soy lecithin, vanilla], raisins,
sugar, tapioca syrup, tapioca dextrin, confectioner's glaze).
In another medium bowl, combine the pumpkin puree,
canola oil, eggs
and sugar; beat well.
In a separate medium size bowl, add the maple syrup, brown
sugar, cinnamon
and canola oil and mix well until the
sugar is dissolved.
By good quality, I mean it should not have any
sugar added (
and possibly no
canola oil).
I've used coconut
oil for its positive heath properties
and agave syrup due to its low glycaemic index (compared to other
sugars) but you can just as easily substitute these for
canola oil and honey.
In the bowl of a standing mixer beat together
sugar and canola oil.
In a large bowl, mix the
canola oil,
sugar and eggs.
Whisk together Kikkoman Soy Sauce, 1/4 cup
canola oil,
sugar, orange juice, ginger, garlic
and chili flakes.