Not exact matches
There was a minister who, having run out
of communion
juice, rummaged around his cupboards the night before his service
until he found some
juice crystals and made the
juice and filled the little thimble
cups and put it aside
until morning.
In an upright blender, combine 1/3
of the amount
of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash
of tamari, lime
juice, 1/2
cup salsa, and 1/4
cup vegetable broth or water
until smooth.
1 avocado cubed, 1 garlic clove, 1/2
of a limes
juice, 1/4 tsp
of salt and pepper, 1
cup of sour cream - combine in a food processor
until creamy).
For the middle (cheese) layer: ingredients: 1
cup raw cashews, soaked in water for at least 2 and up to 8 hours zest and
juice of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one vanilla bean 2 tablespoons plus 2 teaspoons coconut oil 2 tablespoons plus 2 teaspoons agave nectar directions: Gently heat agave and coconut oil together
until liquid and uniform.
Replace 1
cup buttermilk with one
of the following: 1
cup soy milk + 1 tablespoon lemon
juice or 1 tablespoon white vinegar (Let stand
until slightly thickened.)
Mix 1 tablespoon lemon
juice in 1
cup of soy milk and let it stand for 5 or so minutes
until it curdles.
Place garlic scapes, lemon zest &
juice, nuts, and 1/2
cup of the olive oil in a food processor and blitz
until smooth.
Combine the ground flax seeds with the beet
juice and 1/4
cup of hot water in a small bowl, set aside
until it thickens, 5 - 10 minutes.
- While the cake is still warm, combine the remainder
of the reserved apple
juice (roughly 1/2
cup) with the 2 tablespoons
of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes
until glossy and reduced by almost half; pour this
juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
Combine 1
cup of sugar, 1 tbsp
of lemon
juice, 1 tbsp
of orange
juice, and 3/4
cup of water in a skillet over medium heat
until the sugar dissolves.
For a large bowl
of cashew cream blend together a
cup of soaked cashews, a
cup of water,
juice of a lime, a clove
of garlic and some salt and pepper in a blender
until completely smooth.
- Finally, add the grated apples into the batter along with about 6 tablespoons (1/4
cup plus 2 tablespoons)
of the reserved apple
juice squeezed from the grated apples, and fold those in with a spatula
until well blended.
1 pkg frozen chopped spinach, defrosted and squeezed well 1 can artichoke hearts, drained and rinsed then chopped 1 onion, finely chopped and sauteed
until cooked very well 1 can white beans, drained and rinsed 2 tbsp nutritional yeast
juice of 2 lemons 1/2
cup water 1 tsp garlic powder freshly ground black pepper to taste optional — a few dashes
of a herb blend such as Mrs. Dash optional — for a creamier party version add some cashew butter
Just take a few
cups of berries and cook it down
until its
juices thicken.
Separate the cloves first but don't peel, then roast
until soft and the cloves pop right out
of the skin) 1 16 oz can
of chickpeas or garbanzo beans 1/4
cup liquid from can
of chickpeas 3 - 5 tablespoons lemon
juice (depending on taste) 1/2 teaspoon salt 2 tablespoons
of oil used to roast the garlic And then whatever you like for seasonings.
Ingredients - 4 oz
of fresh basil, stems removed - 3 cloves
of garlic - 1/3
cup Parmesan - 1/2 tsp salt (more to taste)-
Juice of quarter
of a lemon - 1/4
cup extra virgin olive oil - 2 tablespoons toasted pine nuts (optional) What to do 1) Pulse all
of the ingredients in a food processor
until smooth.
Place
juice mixture, coconut milk, rum, vanilla and 1
cup of ice in the blender and blend on high
until smooth.
I make cream cheese frosting by the seat
of my pants: 2
cups of of cream cheese, give or take, a few tablespoons
of cream or whole milk, powdered sugar, start with 1/2
cup, a couple
of tablespoons
of lemon
juice, a teaspoon
of its zest, and a teaspoon
of vanilla — mix
until smooth, taste and adjust ingredients as needed.
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3
cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2 teaspoons lime
juice heaping 1/3
cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan
of simmering water, stirring
until creamy and smooth.
Whisk together 1/2
cup of fresh lime
juice, 1
cup of sugar and 2 1/2
cups of water
until the sugar is completely combined.
Begin my making the yogurt aioli first, finely mince 2 cloves
of garlic and add them to a mortar, using a pestle, pound the garlic
until you form a paste, then add 1
cup of Greek yogurt, 1 teaspoon
of freshly squeezed lemon
juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon
of extra virgin Spanish olive oil into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge
Combine 1/3
cup of the raspberries with the vinegar, honey, lemon
juice and olive oil in a blender and blend
until smooth.
She simply follows the recipe on the bag
of cranberries (one bag
of rinsed and picked cranberries, 1
cup of water and 1
cup of natural sugar simmered together for 5 to 10 minutes or
until cranberries pop and the mixture thickens), but she substitutes clementine
juice for the water and adds a generous portion
of walnut pieces.
Continue to add the
juice in 1/2
cup increments, turning the chicken and onions occasionally,
until the chicken is cooked through and the last ladle
of juice has reduced to a thick, orange syrup.
Finely mince 1 clove
of garlic and add to a mortar, using a pestle, pound down on the garlic
until you form a paste, then add 1
cup of Greek yogurt and the minced spinach mixture into the mortar, also add 1/2 teaspoon
of fresh lemon
juice, 1 tablespoon
of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together
until well mixed, cover with seran wrap and add to the fridge
In a clean mixing bowl, whip the eggs, granulated sugar, one
cup of lemon
juice and the flour
until fully combined.
You can use shop - bought natural orange food colouring but if you would rather make your own... take 1 tbsp
of the carrot
juice and mix it in a
cup or small bowl with the arrowroot powder
until smooth.
To make the yogurt aioli, finely mince 2 cloves
of garlic and add them to a mortar, using a pestle pound the garlic
until you form a paste, then add 1
cup of greek yogurt, 1/2 teaspoon
of fresh lemon
juice, 1/2 teaspoon
of dried parsley, season with sea salt and freshly cracked black pepper, mix it
until it's well mixed, then slowly drizzle in about 1 tablespoon
of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge
To make 1
cup of buttermilk, add 1 tablespoon
of acidic liquid, like white vinegar or lemon
juice, to a measuring glass and add milk
until it's filled up to the 1 -
cup mark.
In a small saucepan, heat 1/2
cup of watermelon
juice with the sugar and salt, stirring
until sugar is dissolved.
1 large onion, chopped 1 medium sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2
cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash
of cayenne pepper 2 tablespoons lime
juice In a large saucepan, sauté the onion and red pepper in the margarine
until almost tender.
While potatoes bake and lentils simmer, place cashews, 1/4
cup water, lemon
juice and salt into a blender or food processor and blend
until smooth, stopping to scrape down sides
of bowl as needed.
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1
cup firm tofu, drained 1 1/2
cups plain unsweetened nondairy milk 1 1/4
cups vegetable broth 1/2
cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon
juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3
cup panko or fresh breadcrumbs Cook the macaroni in a pot
of boiling salted water
until it is al dente, 7 to 9 minutes.
Alternately, you can add 1 tablespoon
of white vinegar or lemon
juice to 1
cup of milk and let it it sit
until curdled, about 10 minutes (note: you only need 3/4
cup buttermilk for this recipe).
Boil the orange
juice and 2 tablespoons
of sugar in a small saucepan
until reduced to approx. 1/4
cup, stirring occasionally for about 4 minutes.
Finely mince 1 clove
of garlic, add it to a mortar and pound it with a pestle
until you form a paste, then add 1
cup of Greek yogurt, 1/2 teaspoon
of balsamic glaze, 1/2 teaspoon
of fresh lemon
juice, 1/2 teaspoon
of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in about 1 tablespoon
of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge
In the jar
of an electric blender combine the avocado and lemon
juice, the remaining
cup of chicken broth, and half - and - half and process
until smooth.
To make the yogurt aioli, finely mince 1 clove
of garlic, add it to a mortar and using a pestle pound down on the garlic
until you form a paste, then add 1
cup of Greek yogurt, 1/2 teaspoon
of lemon
juice, 1/2 teaspoon
of dried parsley, season with a generous pinch
of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon
of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge
Begin by making the garlic yogurt sauce, finely mince 1 clove
of garlic and add it to a mortar, using a pestle pound down on the garlic
until you form a paste, then add 1
cup of Greek yogurt, 1/2 teaspoon onion powder, 1/2 teaspoon dried dill and 1/2 teaspoon fresh lemon
juice, season generously with sea salt and freshly cracked black pepper and mix everything together
until well combined, cover with seran wrap and add it to the fridge
Green tahini sauce Pulse garlic, parsley, tahini, lemon
juice, and 1/2
cup water in a food processor, adding more water if needed,
until smooth (sauce should be the consistency
of a thin mayonnaise); season with salt.
Using a liquid measuring
cup, add 1
cup of fresh pomegranate
juice and 2 tablespoons
of sugar, then whisk
until sugar is completely dissolved.
Pomegranate reduction: In a thick small sauce pan reduce 1
cup of pomegranate
juice by half or
until it becomes syrupy.
To the blender, add 1-1/2
cups of the broth, the tomatoes and their
juice, the bread, chipotle chiles, peanuts, cinnamon, and allspice; purée
until very smooth, 2 to 3 minutes.
To make the cashew sour cream, place the cashews, lemon
juice and 1/4
cup of water into blender and blend
until smooth.
Now pour in 1/4
cup olive oil, one lime's worth
of juice, and the cumin and coriander and process
until they turn into a sauce, adding a tablespoon
of water if necessary to make the sauce smooth.
For the sour cream add cashews, lemon
juice, salt and about 1/2
cup of water to a blender and blend
until creamy.
directions For the Pomegranate Glaze: In a medium saucepan over medium heat, add 1
cup of pomegranate
juice and cook
until reduced to 2 tablespoons
of liquid, about 10 minutes.
To make the garlic aioli, finely mince 2 cloves
of garlic and add them to a mortar, using a pestle pound down on the garlic
until your form a paste, then add 1 egg yolk, 1/2 teaspoon
of lemon
juice and a pinch
of sea salt, start SLOWLY pouring in about a 1/4
cup of extra virgin Spanish olive oil while you mix everything together (without stopping), once you reach a mayonnaise like consistency, the garlic aioli is done, cover with seran wrap and add to the fridge
4
cups watermelon (unseeded)
Juice of 1 - 2 limes Pinch of salt Instructions Blend watermelon until smooth (or until desired chunkiness) Add lime juice Finish with a pinch of salt in each
Juice of 1 - 2 limes Pinch
of salt Instructions Blend watermelon
until smooth (or
until desired chunkiness) Add lime
juice Finish with a pinch of salt in each
juice Finish with a pinch
of salt in each glass
With motor running, stream dry white wine, apple
juice, or beer
until mixture is a spreadable consistency — the amount will depend on the creaminess
of your cheeses, but aim for about 1/4
cup of liquid.