Add remaining 1/2
cup milk if batter seems too thick.
Not exact matches
If you really need the caffeine, a
cup of coffee with skim or soy
milk is OK.
for the topping tomato sauce from above 8 - 10 or more squash or zucchini blossoms sliced baby squashes / zucchini —
if attached to the blossoms about 3/4
cup goat
milk ricotta
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2 tsp dried rosemary sea salt & black pepper 1 onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (
if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1
cup milk of choice (we use oat
milk or almond
milk) 2 eggs 150 g / 1 block feta cheese, crumbled
Vanilla Cream Filling 1 1/2
cups cashews — soaked for 4 hours 1/2
cup meat of fresh young Thai coconut 1/2
cup almond
milk — homemade
if possible seeds of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free
if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond
milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined
if desired 1 1/2
cups thick coconut
milk, recipe here
Pudding 4 1/2
cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4
cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4
cup raw agave syrup or more
if you like sweeter 1 1/4
cup sliced banana 2 1/4
cups coconut
milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste
2
cups homemade almond - sesame
milk (see recipe below)-- warmed
if desired 2 tablespoons toasted black sesame seeds — ground in a coffee grinder any preferred sweetener — to taste.
If not you can make your own by combining 1/2
cup cream with 1/2
cup milk.
7
cups mini marshmallows (12.5 oz
if you want to make it easier) 2
cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed
milk, look for one that's just
milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
You can use 1/2
cup total of almond
milk if you prefer not to use the creamer.
If it is too stiff, then add a 1/4
cup of plant - based
milk until you obtain a «soft serve» consistency batter.
1 handful of kale 1 celery stalk 1/2 ″ piece of ginger, peeled (less
if you don't like so much spice) 1 apple 1 - 2
cups of coconut water, filtered water, or vegan
milk
If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistenc
If the batter appears too thick, add another tablespoon of
milk, and
if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistenc
if it's not thick enough, add powdered sugar in 1/4
cup increments until you get your desired consistency.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut
milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...)
if desired, optional Salt and pepper to taste
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash of
milk or cream splash of extra virgin olive oil two big pinches of salt 1/4
cup apple, cut into 1/4 inch dice (place in a bit of lemon water
if not using immediately) 3/4
cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit of freshly ground black pepper
When it has melted whisk in the pureed butternut squash and 1/2
cup of whipping cream (half and half or
milk will be just fine
if you prefer a lower fat option).
So,
if using an unsweetened non-dairy
milk, you can add 2 Tablespoons more sugar to the 1/4
cup in the recipe for a similar result.
1/2
cup plain Greek yogurt (you could also use sour cream or heavy cream or even
milk, though
if you use
milk, I would reduce the amount to about 1/3
cup)
If you're vegetarian, you'll have a complete and much higher protein if you balance 1 cup of milk to 1 cup of peas (so says Ellen Buchman Ewald, author of Recipes for a Small Planet
If you're vegetarian, you'll have a complete and much higher protein
if you balance 1 cup of milk to 1 cup of peas (so says Ellen Buchman Ewald, author of Recipes for a Small Planet
if you balance 1
cup of
milk to 1
cup of peas (so says Ellen Buchman Ewald, author of Recipes for a Small Planet).
Mix key lime zest, juice, and remaining 2/3
cup coconut
milk in a small bowl (it's okay
if mixture separates slightly; it will be absorbed by cake).
20 ounce can crushed pineapple 1/3
cup coconut rum (or any rum you have on hand) 3/4
cup coconut
milk 2 teaspoons vanilla extract 1 1/2
cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2
cup unsalted butter, room temperature 2/3
cup sugar 3 large eggs 1
cup sweetened shredded baker's coconut (
if using unsweetened, increase the sugar by 1/4
cup)
Start with 1/4
cup of almond
milk and
if the consistency is too thick, add 1 tbsp at a time until it's at your desired thickness.
Scoop a desired amount of hot nutrimeal onto the centre of a bowl, pour over with about 1
cup almond
milk straight from the fridge, sprinkle with extra hemp hearts and drizzle with extra liquid sweetener
if desired.
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure vanilla extract 1/4
cup plus 2 tablespoons sugar (increase the sugar to 1/2
cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2
cup soy creamer 1/2
cup coconut
milk (can use lite) 1/2 vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon juice 2 tablespoons sugar
The overall texture of this spread is super smooth and fairly thick once it cools down, especially upon refrigeration, but
if you'd like it a lot thicker then just reduce the amount of coconut
milk to 2/3
cup.
2 tbsp peanut butter 1 tbsp coconut sugar (or granulated stevia
if you want to go lower - carb) 1 tbsp agave syrup 1 tbsp almond
milk or water 1/8
cup of ground almonds 2 mini bars of sugar - free
milk chocolate + a square of 90 % dark chocolate
ingredients: 1
cup heavy cream 1/4
cup half and half 1/4
cup low - fat
milk (I had 1 %;
if you drink whole, use 1/2
cup and leave out the half and half) 1/3
cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup
if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean
Once the tea is fully steeped in the almondmilk strain it into a small bowl or glass measuring
cup (
if there are loose leaf tea remnants in the
milk that is okay).
If your recipe failed (like mine did), you can save it by adding 1.5
cups of almond
milk... it did the trick and the pancakes came out awesome.
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (organic
if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt for vegan) • 1/2
cup of almond
milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
If I make it as written I get a cookie - dough thickness... My best version uses 4 eggs and 1
cup of coconut
milk (plain, full - fat coconut
milk).
1 package white cake mix 1 3 oz package blackberry gelatin 1
cup of pureed blackberries, strained
if you don't want seeds in your cake 4 eggs, room temperature 1
cup vegetable oil 1/2
cup milk
1/4
cup ground almonds 1/8
cup of brown rice flour 1 tsbp coconut flour 1/4
cup of unflavored or vanilla whey (
if you're going unflavored, use ours!!!!) 1/8
cup of coconut sugar 1/2
cup almond
milk 1 - 2 tsps vanilla essence
The cream of chicken doesn't sound weird at all You can also use 4oz of cream cheese and 1
cup of
milk if you don't have the cream of ANY soup on hand XO
Replace 1
cup cow's
milk with one of the following: 1
cup soy
milk (plain) 1
cup rice
milk 1
cup fruit juice 1
cup water 1
cup coconut
milk 1
cup goat's
milk,
if tolerated 1
cup hemp
milk
If needed, add up to another 1/2
cup of coconut
milk a splash at a time to achieve desired consistency.
1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4
cup 1
cup unsweetened, plain, vanilla or lite vanilla soy
milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3
cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2
cup brown sugar (this is not a really sweet custard, so add another 1/4
cup brown sugar
if you prefer) 1 teaspoon vanilla extract
This looks wonderfull, but one question, in the recipe its says 0.5
cups of
milk is an ingredient, then to laddle out 0.5
cup of the
milk, and so on, but then later it says to ass the remaining
milk, how can there be any remaining
milk if you laddle out all of the 0.5
cups?
If you prefer to pour the pudding directly from the pot to custard
cups then when you pour the hot
milk and egg mixture back into the pot, pour it through the sieve at that time.
Notes: You can replace the coconut oil and
milk with 1/2
cup of vegan butter,
if desired.
If malt isn't your thing, I recommend replacing the
cup of malted
milk powder in the recipe with an additional
cup of confectioner's sugar.
Add powdered rice
milk (
if using) and then slowly add 2 1/2
cups powdered sugar, beating well.
If you don't have buttermilk, you may stir 1 teaspoon of lemon juice or vinegar into 3/4
cup of cow's
milk (not skim).
For instance,
if your vegan recipe calls for 1
cup non-dairy
milk, use 3/4
cups + 1 Tablespoon non-dairy
milk (1
cup minus 3 Tablespoons) and 3 Tablespoons (45 mL) flax gel to replace one egg equivalent and whisk them together.
If I were to make it again I would leave out the cornstarch slurry and increase the
milk to 1 1/2
cups.
3/4
cup sugar 1/2 teaspoon salt 1 1/2 teaspoon cinnamon (or pumpkin pie spice,
if you prefer) 2 large eggs 15 ounces canned pumpkin (not pumpkin pie filling) 12 ounces evaporated
milk
If you want to prep for the week, simply multiply the ingredients using 3 Tbsp of seeds for every one
cup of
milk.
Add all but 1/2
cup of
milk mixture to crumbs and beat at medium speed (or high speed
if using handheld mixer) for 1 1/2 minutes.