Yields: 12 Nutrition: (Per two latke serving, calculated with 1/4
cup canola oil for frying) 271 calories, 17.7 g fat, 5.8 g saturated fat, 216 mg sodium, 23 g carbs, 3.1 g fiber, 8.2 g sugar, 7.2 g protein
1 cup pumpkin puree 1 egg, lightly beaten 1 cup all - purpose flour 1/4 cup sugar 1 tsp baking powder 1 tsp cinnamon 1 tsp pumpkin spice 1 tsp salt 4
cups canola oil for frying confectionery sugar for topping
Not exact matches
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2
cups split pea flour 1
cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or
canola oil for frying (about 1 inch deep in a frying pan)
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.
1/2
cup canola or other vegetable
oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
for the dough 1 tsp active dry yeast 3/4
cup warm water (104 - 110 °F) 2
cups all purpose flour 1
cup cornstarch 5 tbsp white granulated sugar 1/4
cup canola or vegetable
oil 2 1/2 tsp baking powder
for the cake: 2
cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons ground cinnamon 2 teaspoons pumpkin pie spice 1
cup pure pumpkin puree 1/2
cup brown sugar 1/2
cup canola oil 1/4
cup pure maple syrup 1/4
cup plain almond milk
1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges
for garnish chopped fresh cilantro salt and pepper
canola or olive
oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2
cups finely shredded red cabbage (optional)
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 m
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 m
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
1 1/2
cups sliced okra rounds 1 jalapeno, minced 1/2
cup diced red pepper 1 clove garlic, minced 1
cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2
cup water Salt and pepper 1/4
cup oil for frying (coconut,
canola, etc.) 1/2
cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
For the Orange Sponge Cake: 2 3/4
cup cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1
cup unsalted butter, softened 2
cups granulated sugar zest of one orange 1/2 vanilla bean, seeds scraped out 2 teaspoons vanilla extract 2 tablespoons
canola oil 4 eggs 1/3
cup orange juice 1 1/4
cup milk
2
cups Gold Medal ® All - Purpose Flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 2 large eggs, lightly beaten 2
cups eggnog 1/4
cup vegetable or
canola oil maple syrup, warmed (
for serving)
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
ingredients BANANA - RUM BEIGNET 2
cups all - purpose flour (plus 2 tablespoons, sifted) 2 eggs (separated) 1/2
cup water (room temperature) pinch salt 1/2
cup granulated sugar 1/2 tablespoon ground cinnamon pinch nutmeg (freshly grated) 1 lime (zested) 2 tablespoons unsalted butter (melted) 1 tablespoon vanilla 2 ripe bananas (peeled, mashed) 1/3
cup dark rum vegetable or
canola oil (
for frying) confectioners» sugar (
for dusting)
1
cup sour cream (low fat is fine) 1 medium to large onion, chopped fine olive
oil or
canola oil for frying pan salt and pepper to taste
1 Tablespoon olive
oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium black beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds, toasted and chopped 1/3
cup sunflower seed, toasted 1 1/2
cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1
cup oat flour 1 Tablespoon low - sodium soy sauce 1
cup finely grated carrot if frying: flour
for dredging olive
oil or
canola oil for frying
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 ORANGE CURD: 1 whole orange (zest only) 1/2
cup orange juice (freshly squeezed) 1/4
cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1
cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more
for greasing) 1 1/2
cups cake flour (sifted) 1/2
cup cocoa powder (sifted) 1 1/3
cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3
cup molasses 2 teaspoons vanilla extract 1/3
cup hot water 1/2
cup buttermilk 1/3
cup canola oil 8 ounces cream cheese (softened)
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)
3 quarts water 1 jar (24 ounces) strained tomatoes or equivalent 1 large onion 5 celery stalks 4 carrots 2
cups dried mung beans 1
cup brown rice (uncooked) 1/4
cup spice za'atar spice mix (or a mix you prefer) 1 teaspoon red pepper flakes 1 teaspoon salt 1 teaspoon
canola oil for sautéing vegetables...
russet potatoes, peeled and roughly chopped (3 large potatoes) 1 egg 1/2
cup milk 3 tbsp flour 1 packet Lipton ranch seasoning, divided salt and pepper, to taste
canola oil,
for frying 1 1/2
cups sour cream or Greek yogurt grated parmesan cheese,
for garnish
container ricotta or cottage cheese (drain, if needed) 1 1/2
cups white whole wheat flour 1 tsp baking powder 1/2 tsp salt 1/3
cup sugar 1 tsp vanilla 1/4 tsp cinnamon
canola oil, butter,
for frying
1 — 1.5 lbs lean ground chicken 1/2 yellow onion, diced 1 tablespoon
canola oil, plus an extra drizzle
for cooking the rice 1 1/2
cups uncooked instant brown rice 1 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon chili powder 2
cups low sodium chicken broth 1 (14.5 oz) jar salsa 1
cup corn kernels 1
cup canned black beans, drained and rinsed 1 Roma tomato, diced 3/4
cup shredded cheddar cheese 1 avocado, peeled and diced 1 green onion, chopped, to garnish Fresh cilantro, to taste
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
2 green plantains, shredded (about 2 1/2
cups) 3 cloves garlic, minced (1 tablespoon) Salt and pepper to taste Vegetable
oil for frying (I used
canola)
toasted sesame
oil 1/4
cup fresh cilantro, chopped 1 package wonton wrappers (also called gyoza)
canola oil,
for frying (optional)
For the cake: 2
cups all purpose flour 1 t active dry yeast 2/3
cup rice or soy milk 1/4
cup sugar 2 1/2 T
canola oil 1 pinch salt 1 T vanilla sugar (or 1 t vanilla extract)
The only thing I subbed was a little bit of
canola oil for the shortening, and instead of letting the chocolate
cups harden all the way first I pushed the peanut butter balls into them so they were more level with the top of the
cups.
For the cake: 2
cups all - purpose flour 1
cup granulated sugar 4 tsp baking powder 1/8 tsp salt 2 large eggs, beaten 1/2
cup salad
oil (* I use
canola oil) 1/4
cup whole milk 1 tsp vanilla 2
cups fresh or thawed frozen blueberries, drained
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2
cup mild vegetable
oil, such as
canola, plus extra
for brushing Salt and freshly ground black pepper 1/4
cup fresh lime juice 2 tablespoons honey 4 ripe Hass avocados, halved, pitted, peeled, and cut into 1 / 2 - inch dice 1 small onion, chopped 1/4
cup chopped fresh cilantro leaves
Ingredients
For the Cake 1 1/2
cups all - purpose flour 3/4
cup granulated sugar 1/4
cup natural cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/3
cup vegetable or
canola oil 1 tablespoon distilled white vinegar 1 teaspoon vanilla extract 1
cup water
2 lb yukon gold potatoes 1 medium white onion, grated 2 eggs 1/2
cup parsley, chopped 1/2
cup cilantro, chopped 2 cloves garlic 1 tsp coriander 2 tsp cumin 1 1/2 tsp kosher salt 1/4 tsp black pepper 1 - 2 tablespoons garbanzo bean flour (see note)
canola oil,
for frying
For the cupcakes: 1
cup soymilk 1 tsp apple cider vinegar 3/4
cup sugar 1/3
cup canola oil 1 1/2 tsp vanilla extract 1/2
cup all - purpose flour 1/2
cup whole wheat pastry flour 1/3
cup cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons
canola or high - oleic safflower
oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2
cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2
cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions,
for garnish
For the cupcakes: 1
cup whole wheat pastry flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4
cup canola oil 1
cup unsweetened coconut milk 2/3
cup sugar 1 tsp vanilla extract 1
cup unsweetened shredded coconut
ingredients CRACKER - COATED WINGS: 2 pounds chicken wings (separated at the joint, wing tips attached) 5
cups pickle juice (divided) 3
cups all - purpose flour 1/2 teaspoon cayenne 3
cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)
canola oil (
for frying) LEMON HONEY HERB SAUCE: 1
cup honey 1 tablespoon lemon juice 1/4 teaspoon cayenne 2 tablespoons tarragon (leaves only, finely chopped, plus more to garnish) 2 tablespoons parsley (finely chopped, plus more to garnish) Kosher salt and freshly ground black pepper (to taste)
2 tablespoons
canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1
cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4
cup chopped, fresh cilantro 1/4
cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce
for garnish (optional)
FOR THE BREAD 1
cup all - purpose flour 1
cup whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons pumpkin pie spice (or go up to a tablespoon if you really want it spiced) 1/2 teaspoon salt 1 very ripe medium banana, mashed with a fork 1/2
cup pumpkin puree 1/2
cup light brown sugar 1/2
cup plain nonfat Greek yogurt 2 eggs 1/4
cup canola oil 1 teaspoon vanilla
For the cupcakes: 1
cup soymilk 1 tsp apple cider vinegar 3/4
cup all - purpose flour 1/2
cup whole wheat pastry flour 2T cornstarch 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/3
cup canola oil 3/4
cup sugar 2 tsp vanilla 1/3
cup strong brewed coffee 1/3
cup coffee liqueur (like Kahlúa) 1T cocoa powder
Ingredients: 1 1/2 tsp dry active yeast 1
cup warm water, (105 degrees to 110 degrees) 1 tbsp agave nectar 1 1/4
cups rye flour 1 1/2
cups whole wheat flour 3/4
cup all - purpose flour, plus more
for work surface 2 tablespoons caraway seeds 2 teaspoons salt 6 tbsp
canola or olive
oil 1/4 c soy yogurt
I use the same method
for making crust, with a scant 2/3 «s
cup canola oil and enough cold water to make a
cup of liquid.
ingredients HOLIDAY CAKE: 1 tablespoon unsalted butter (room temperature,
for greasing) 1
cup red wine 1/2
cup raisins 1/2
cup dried apricots (finely chopped) 1/2
cup dried figs (finely chopped) 2
cups all - purpose flour 1/2
cup whole wheat flour 3 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 2 teaspoons baking soda 2 1/2 teaspoons Kosher salt 1
cup granulated sugar 3/4
cup light brown sugar 1 1/2
cups canola oil 3 eggs 1 teaspoon vanilla extract 3/4
cup unsweetened apple sauce 2
cups carrots (peeled, finely grated) 1/2
cup walnuts (roughly chopped, plus 2 tablespoons
for garnish) 1/2
cup pistatchios (roughly chopped, plus 2 tablespoons
for garnish) GLAZE: 8 ounces cream cheese (softened) 1
cup confectioners» sugar 3 tablespoons heavy cream 1/2 teaspoon vanilla extract 1 orange (zested) 1/4 teaspoon Kosher salt
Crust: 2 2/3
cups flour, half all purpose and half whole wheat pastry flour 1 teaspoon salt 2/3
cup organic
canola oil or high - oleic safflower
oil 6 tablespoons fat - free milk or soy milk 1 teaspoon milk and 1 teaspoon sugar,
for brushing top crust
For the waffles: 2
cups almond milk (vanilla or plain), or your fave non-dairy milk 1 tablespoon organic cornstarch 1 tablespoon apple cider vinegar 2
cups all - purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/3
cup water 2 tablespoons
canola oil 1 teaspoon pure vanilla extract
1
cup all - purpose flour 1
cup whole wheat pastry flour 3/4
cup sugar 1/2
cup sweetened flaked coconut 1 tablespoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 eggs 1 1/4
cup buttermilk 1/4
cup canola oil 1 teaspoon vanilla extract 1
cup cranberries, chopped 1/4
cup sweetened flaked coconut,
for topping
1 teaspoon
canola or other vegetable
oil 1 teaspoon cumin seeds 2 tablespoons poppy seeds 2 jalapeños or serranos, cut into rings or finely minced (seeds removed if you want the dish to be less spicy) 1 tablespoon sugar (or jaggery) Salt, to taste 1/4
cup roasted peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2
cups basmati rice, soaked in water
for 30 minutes, then drained
1 tablespoon
canola oil 1 tablespoon skim milk 1 large egg white 1/2 teaspoon vanilla extract 2 tablespoons sugar 4 tablespoons unbleached all purpose flour 1/2 teaspoon baking powder food coloring (red, orange, yellow, green, blue, purple)
For the Frosting: 2 tablespoons unsalted butter, room temperature 4 ounces 1/3 less fat cream cheese, room temperature 1/8 teaspoon vanilla extract 1/2
cup powdered sugar
ingredients APPLE CIDER DONUTS 3 and 3/4
cups all - purpose flour (divided, plus more
for dusting) 3
cups spiced apple cider 1/2
cup apple sauce 1/3
cup milk 1 tablespoon vanilla extract 1 tablespoon baking powder 1/2 teaspoon baking soda 1 and 1/2 teaspoons Kosher salt 1 tablespoon cinnamon (plus 1 teaspoon, divided) 1/2 teaspoon allspice 1/4 teaspoon freshly grated nutmeg 1 stick unsalted butter (softened) 1/2
cup light brown sugar (packed) 2 large eggs 1
cup granulated sugar
canola oil (
for frying)
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