Not exact matches
1 1/2
cup old - fashioned rolled oats 1
cup walnuts, chopped (optional) 1 1/4
cup whole wheat flour (or white whole wheat flour) 1 1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or
sea salt 2 large eggs, room temperature 2/3
cup light brown sugar, packed 1/2
cup neutral - flavored
oil (I like
canola) 3 large very ripe bananas, mashed 1/2
cup buttermilk * 1
cup semisweet chocolate chips (optional)
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)
Cake: 1 3/4
cups all purpose flour 3/4
cup natural unsweetened cocoa powder (not Dutch Process) 1
cup granulated sugar 3/4
cup light or dark brown sugar 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon Kosher or
sea salt 1/2
cup neutral - flavored
oil (I use
canola) 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1
cup buttermilk (low fat is fine) * 1
cup strong, hot coffee (decaf is fine)
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
2/3 + 1/2
cup whole wheat pastry flour 1/3
cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon
sea salt 3 tablespoons espresso powder 2 tablespoons hot water 1
cup canned pumpkin 1/2
cup plain low fat Greek yogurt 1/2
cup packed brown sugar 2 tablespoons
canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
2
cups all purpose flour 3/4
cup granulated sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or
sea salt 12 ounces fresh or frozen (not thawed) blueberries 1
cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored
oil (I used
canola) 2 tablespoons unsalted butter, melted 2 tablespoon coarse sugar (like turbinado), for sprinkling
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)
• 1 pound assorted fingerling potatoes • 1/2
cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2
cup finely chopped red onion • 2 tablespoons mustard
oil, mustard
canola blended
oil, or
canola oil • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1
cup plain Greek yogurt, whisked until smooth • 1/4
cup finely chopped fresh cilantro leaves and tender stems • 1 teaspoon coarse
sea or kosher salt
1 1/4
cups raw cashews 1/2
cup nutritional yeast 2 tsp onion powder 2 tsp
sea salt 1 tsp garlic powder 1/8 tsp ground white pepper 3 1/2
cups unsweetened soymilk 1
cup agar flakes (about 2 ounces) 1/2
cup canola oil 1/4
cup yellow miso 2 Tbsp freshly squeezed lemon juice (about 1 lemon) Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste.
Vegan Carrot Raisin Muffins 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine
sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2
cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2
cup sucanat or organic evaporated cane sugar 1
cup finely shredded carrot 1/4
cup organic
canola or safflower
oil 1/4
cup unsweetened applesauce 1 teaspoon pure vanilla 1/4
cup golden or dark raisins 1/4
cup shelled raw sunflower seeds
1 — 2 lb lobster 2
cups Wondra flour 1/4
cup chili powder 2 tablespoons cayenne
sea salt 1/4
cup canola oil 1 1/2 tablespoons fresh garlic, minced 1 tablespoon red pepper flakes 1/2
cup fresh basil leaves 1/4
cup chili
oil (see note below) 2 tablespoons sun - dried tomatoes, julienned 1 tablespoon lemon zest, julienned, simmer in simple syrup, and drained 2 tablespoons unsalted butter Fresh basil leaves, deep fried (for garnish) 4 (approx 1 lemon per person) lemons, cut into eighths
Cake Layers 1
cup unbleached white flour 1/4
cup plus 1 tablespoon cocoa powder 1/4
cup Sucanat or Florida Crystals 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon
sea salt 1/4 teaspoon ground cinnamon 1/2
cup vegan chocolate chips 1/2
cup vanilla soymilk 1/4
cup water 1 teaspoon apple cider vinegar 1/4
cup canola oil 1/2
cup maple syrup 2 teaspoons vanilla extract
1 14 - ounce package extra-firm tofu, drained 2 tablespoons soy sauce 1 pineapple (or 1 1/2
cups canned diced pineapple) 1 tablespoon
canola oil 1 onion, thinly sliced
Sea salt 3 cloves garlic, minced 2 teaspoons curry powder 1 teaspoon ground coriander 1 teaspoon chili - garlic sauce 3/4
cup cashews 1 carrot, peeled and shredded 1/2
cup frozen peas 1/2
cup raisins 3
cups cooked rice, preferably jasmine 1/4
cup vegetable broth
Chocolate Raspberry Walnut Scones vegetarian, vegan, dairy - free, peanut - free, seed - free, shellfish -
oil, fish - free, nightshade - free, bean & legume - free Ingredients: 1
cup spelt flour 1
cup oat flour 1/4
cup sugar 1/2 tsp
sea salt 2 tsp baking powder 1/2 tsp baking soda 1/4
cup canola oil 1/4
cup chocolate...
Fruits 1/4
cup canola oil 1 large ripe dark - skinned plantain, peeled, thickly sliced 1 pound tomatillos, husked, rinsed, coarsely chopped 1 pound plum tomatoes, coarsely chopped 2/3
cup raisins flavorings 1 large white onion, peeled, cut into 8 wedges 12 large garlic cloves, unpeeled 5 whole cloves 1 teaspoon whole black peppercorns 5 whole allspice berries 1 teaspoon cumin seeds 1/2 teaspoon aniseed 1 1 - inch piece canela * or cinnamon stick 1 teaspoon dried Mexican oregano 1/2 teaspoon dried thyme 1 teaspoon fine
sea salt
10
cups (2.5 L) water, divided 1/2
cup (125 mL) pearl barley, rinsed and drained 1/2
cup (125 mL) hulled millet 1 clove garlic 3 tbsp (45 mL) raw sunflower seeds 2 tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2 tbsp (30 mL) roughly chopped fresh parsley leaves 1/2
cup (125 mL) roughly chopped red onion 1
cup (250 mL) chopped extra firm tofu 1/4
cup (60 mL) grated carrot 1/4
cup (60 mL) grated beet 1 1/2 tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne pepper 1/4 tsp (1 mL) Mexican chili powder 1 tsp (5 mL) curry powder 1 tsp (5 mL)
sea salt 1 tsp (5 mL) cornstarch 3 tbsp (45 mL) mixed fresh herbs or 1 tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4
cup (60 mL) spelt flour 2 tbsp (30 mL) powdered nutritional yeast
oil, for frying (sunflower,
canola, neutral - flavoured coconut)
Favorite Veggie Soup 1 tablespoon
canola or safflower
oil 1 medium onion, chopped 1 medium green or red bell pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6
cups water 2 large sweet potatoes, peeled and cubed 1 1/2 teaspoons
sea salt 2 teaspoons curry powder 1/2 teaspoon mild paprika Dash cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half of a fresh lemon 1 to 2 tablespoons soy sauce
for quinoa coating: 1 1/2
cups (375 mL) puffed quinoa, millet, or amaranth 1 1/2
cups (375 mL) fresh breadcrumbs 1 tsp (5 mL)
sea salt 1 tsp (5 mL) garlic powder for onion rings: 1 large Spanish onion, sliced thickly and separated into 20 rings 1
cup (250 mL) gluten - free all - purpose flour (we prefer Bob's Red Mill) 1 batch Dosa Batter (recipe follows) 4
cups (1 L)
canola or sunflower
oil, for frying
sea salt, to taste
Cupcakes 1 1/4
cups unbleached flour 1/2
cup Dutch processed cocoa 1
cup cane sugar 1/2 tsp baking soda 3/4 tsp fine
sea salt 1/2
cup non-GMO
canola oil 1/2
cup Guinness extra stout 1/4
cup non-dairy milk 6 tbsp soft silken tofu, blended
1/2
cup packed brown sugar (I used coconut palm sugar) 1/3
cup cane sugar 1 (generous)
cup low fat vanilla yogurt 1 egg, lightly beaten 2 tablespoons
canola oil 2 tablespoons 1 % milk 2 teaspoons vanilla bean paste 2/3 + 1/4
cup whole wheat white flour 1/3 + 1/4
cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon
sea salt 3
cups old fashioned rolled oats 1/2
cup mini cinnamon chips (or chips of your choice) cinnamon sugar, for sprinkling
2 1/4 tsp instant yeast 1
cup warm water (105 - 115 ° F) 1/4
cup honey 3 tbsp
canola oil 1 1/4 tsp salt 1 egg, lightly beaten 4
cups bread flour 2 tbsp butter 1 tbsp pure maple syrup Flaky
sea salt
Raisin and Walnut Oatmeal Cookies adapted from The Kind Diet 1
cup of quick - cooking rolled oats 3/4
cup all - purpose flour 1/3
cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon fine
sea salt 1/3
cup real maple syrup 1/2
cup canola oil 1 teaspoon vanilla extract 1/2 teaspoon molasses 1/4
cup finely chopped walnuts 1/4
cup raisins or other dried fruit Preheat oven to 350 F. Line a baking sheet with parchment paper.
3/4 pound andouille sausage 1 tablespoon
canola oil 1.5 tablespoons flour 1 large onion, chopped 1 tablespoon fresh parsley, minced 1 stalk celery, chopped 2 cloves garlic, minced 3/4
cup long - grain brown rice 1.5
cups water 1 16 - ounce can diced tomatoes in juice 1 teaspoon
sea salt 1/2 teaspoon black pepper Dash of cayenne
8 slices whole - wheat bread 8 eggs, hard boiled 1/3
cup canola oil mayonnaise 3 tbsp sweet relish 4 stalks celery, chopped 4 large carrots
Sea salt and black pepper to taste
Turkey Salad Sandwiches 1
cup chopped, leftover turkey breast 1/4
cup canola oil mayonnaise 2 tbsp dried Bing cherries Pinch of
sea salt 1 tbsp Dijon mustard 2 stalks celery, chopped 8 slices whole - wheat bread Lettuce Tomato
Ingredients: 3 tbsp organic
canola oil 1
cup mushrooms, chopped 1/2
cup onions, chopped fine 1 tsp
sea salt 4 tbsp Living Now ® Gluten - Free All - Purpose Flour 2
cups rice milk 1 1/2
cups organic vegetable stock 1/4 tsp white pepper
Ingredients: 2
cups Living Now ® Gluten - Free All - Purpose Flour 1
cup NOW ® Organic Cocoa Powder 1 1/2
cups NOW Real Food ® Sugarless Sugar ™ 1/2 tsp
sea salt 1 tsp baking soda 1
cup rice milk 1
cup hot water 1 tsp NOW ® Organic Vanilla Extract 1/2
cup organic
canola oil
Ingredients: 1
cup whole wheat pastry flour 1
cup unbleached white flour 6 tablespoons light organic cane sugar 1 teaspoon aluminum - free baking powder 1 teaspoon baking soda 1/2 teaspoon fine
sea salt 1/3
cup expeller pressed
canola oil 3/4
cup plus 2 tablespoons maple syrup, Grade B or dark amber 3/4
cup vanilla soymilk or rice milk 2 tablespoons pure vanilla extract 2 1/2 teaspoons apple cider vinegar
1 lb organic or grass fed beef (a flank steak or boneless sirloin steak works well) 2 tablespoons
canola oil 1 - 2 tablespoons freshly grated ginger root 1/2 t freshly ground pepper 3 cloves garlic 1 large onion — minced 1 small head broccoli — chopped 1 red pepper — diced 2 small zucchini — diced 1/2 pound mushrooms — quartered 1 head bok choy (spinach could also work)-- chopped Soy sauce to taste Brown rice Nori (a
sea vegetable) sheets — toasted GARNISH 1/4
cup sesame seeds 2 teaspoons
sea salt 2 tablespoons shredded nori (
sea vegetable)
Serves 4 8
cups canola oil 1
cup buttermilk 1 tablespoon hot sauce 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 8 boneless chicken breasts (with skin on) 2
cups flour 2 tablespoons
sea salt 1 1/2 teaspoons ground white pepper 1/4 teaspoon cayenne