Cybele's recipe calls for
a cup of rice milk — I ended up mixing in somewhere between 1 1/4 and 1 1/2 cups rice milk.
To use xanthan gum in your dairy - free and soy - free recipes, use about 1/8 t. per
cup of rice milk and... MORE combine these in a blender, not by hand, as it will «gum» almost instantly.
My bag above contains 10 cut up chicken tenders, 1 beaten egg, and 1/2
cup of rice milk, and it's been sitting in the fridge for a little over an hour.
I figured that coconut milk hasn't enough sugar for the bacteria to ferment, so instead of adding a sweetener I mixed two cups of low - fat canned coconut milk with one
cup of rice milk.
Not exact matches
1/2
cup / 200 ml
of brown
rice milk (I like brown
rice milk as it's naturally really sweet, but you can also use any other kind
of plant based
milk)
Alternate
milk beverages such as almond,
rice, hemp, coconut and soy
milk for example that are calcium fortified are also concentrated sources (generally in the range
of 330 mg
of calcium per
cup).
Just made with
rice flour added 1/2
cup oil to substitute the dryness
of rice flour and 1/2
cup of almond
milk no sour cream!!
1⁄2
cup [75g] buckwheat flour 1⁄4
cup [35g] brown
rice flour (or chickpea flour) 1⁄4
cup [35g] chickpea flour (or more
rice flour) 1 tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2
cup [120 ml] canned coconut
milk * (or other non-dairy
milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
I do nt like using the parve
milk too many chemicals so can I use 2
cups of the soy or
rice milk instead thanks sounds like a great recipe cant wait to make it for shabbat
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
Muffin 1
cup + 1 tablespoon (100 g) oat flour 1
cup + 2 tablespoons (150 g) white
rice flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4
cup (170 g) white granulated sugar 1 tablespoon
of baking powder 1 teaspoon
of salt 3/4
cup (6 fl oz or 170 g)
of whole
milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure vanilla extract 1/2
cup (115 g or 1 stick) unsalted butter, melted and cooled
(1 28 oz can
of diced tomatoes would be fine) 2 TBL tomato paste 1/4 brown sugar 3 tsp sherry wine vinegar 1/2
cup of day old, cooked
rice 1/4
cup nut
milk, i used oat
Add cashew butter to breakfast soy or
rice milk shakes to up their protein content (a quarter -
cup of cashews provides over 5 grams
of protein) and give them a creamy nutty taste.
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
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
1 shallot, minced 3 stalks
of celery, thinly sliced 1 small head
of broccoli, de-stemmed and roughly chopped 1 bell pepper, de-seeded and roughly chopped a handful
of baby bok choy, thinly sliced 1
cup of frozen peas 1 14 oz can
of full fat coconut
milk 1/2 14 oz can
of diced tomatoes 1 tsp each
of dried cumin, curry, turmeric, garlic and cinnamon 2 tbsp
of rice flour
2 tbsp extra virgin olive oil 2 tsp red curry paste 3
cups cubed pumpkin 2
cups cooked chickpeas 1
cup coconut
milk 1/2
cup leaks chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch
of parsley bunch
of swiss chard mung bean or
rice noodles lemon juice, or lime juice
1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust,
of choice 2
cups raw pecan halves 1/3
cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2
cup pure maple syrup 1/2
cup coconut nectar, brown
rice syrup or agave nectar 1/4
cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend
of choice Egg wash (1 egg + 1 tablespoon water) or
milk of choice
1
cup vanilla (or plain) brown
rice protein 1/2
cup quinoa flakes 3/4
cup gluten - free oats (or buckwheat) 1
cup egg whites 1
cup of coconut
milk (from the carton) 1/4
cup applesauce 2 teaspoons baking powder 1 teaspoons baking soda 1/2 grated apple (added after blending the above) 1 large grated carrot (also added after blending the above) 1/4
cup chopped walnuts (also added after) 1/4
cup of chopped macadamia nuts (also added after)
Frosting Version # 2 2
cups powdered sugar 2 tablespoons water / juice /
rice / soy / cow's
milk 1/2 teaspoon vanilla extract or a drop or two
of mint or orange, etc. extract
1/2
cup warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2
cups brown
rice flour 1/2
cup potato starch (not potato flour) 1/2
cup tapioca starch / flour 1/2
cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons vegetable oil or melted butter 3 large eggs 1/2
cup warm
milk or
milk of choice
Once the
milk starts to lightly boil, add 1/2
cup of round
rice to the pan and gently mix everything together, continue to stir while cooking
2 1/2 pounds fingerling potatoes, scrubbed, sliced in half lengthwise 1 teaspoon salt, divided 1 tablespoon olive oil 1 medium sweet onion, thinly sliced in rings 1 medium red bell pepper, cored, seeded, sliced into thin strips 1 (10 - ounce) package frozen artichoke hearts, thawed 1/2 teaspoon freshly ground black pepper 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 3/4
cup dairy - free sour cream substitute (or soft tofu, mashed and combined with 1 1/2 teaspoons distilled white vinegar) 3/4
cup milk of choice (
rice, soy, hemp) 1
cup dairy - free Swiss cheese substitute 1/2
cup gluten - free, dairy - free cracker crumbs (use buttery - type cracker) Vegetable oil spray
-LSB-...]
rice 1,5 — 2
cups hazelnut
milk 1/2
cup roasted hazelnuts (or some other plant
milk, like walnut, almond,
rice, oat) 3 tbsp raw cacao powder 3 dates 1 tbsp coconut sugar (or more dates) pinch
of -LSB-...]
8 tablespoons butter or dairy - free shortening,
of choice 4 ounces unsweetened baking chocolate 1 1/2
cups sugar 2 eggs 1/4
cup milk of choice (cow,
rice, soy, nut, hemp) 1 teaspoon pure vanilla extract 1
cup gluten - free flour blend
of choice 1/2 teaspoon salt
I then take the amount
of rice I need to make this and use 1/4
Cup pineapple juice and 1/2 cup coconut milk to every COOKED cup of rice — adding it before adding veggies back
Cup pineapple juice and 1/2
cup coconut milk to every COOKED cup of rice — adding it before adding veggies back
cup coconut
milk to every COOKED
cup of rice — adding it before adding veggies back
cup of rice — adding it before adding veggies back in!
I use vanilla flavored
rice milk with 1 pack
of stevia in a
cup with a half teaspoon
of instant decaf coffee.
1/3
cup rolled oats 1/2
cup Original Luz Almond
milk 1/2
cup water 1 tbsp almonds, chopped pinch
of salt 1 tsp vanilla extract 1/2 — 1 tsp cinnamon 2 fresh figs chopped 1 tsp sweetener such as honey,
rice malt syrup or maple syrup
I put the coconut
milk, pineapple juice and water in the
rice cooker with two
cups of long grain brown
rice and I needed to add about 1/4
cup of water and reset it because I didn't have quite enough liquid.
INGREDIENTS Sea salt and rashly ground black pepper 1
cup basmati or wild
rice 3/4 pound salmon fillet, skin off and bones removed A handful
of raw shelled peanuts 1 clove
of garlic A thumb - sized piece
of fresh root ginger 1 fresh red chile A small bunch
of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry paste A handful
of snow peas 1/2 can
of coconut
milk A handful
of bean sprouts 1 lime
1
cup and 2 tablespoons brown
rice flour 1/4
cup each almond and coconut flour 1/2
cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg freshly ground seeds
of 2 - 3 cardamom pods dash
of both clove and all spice 3 tablespoons coconut oil — melted 1
cup full fat coconut
milk 1/2
cup coconut sugar 1 teaspoon vanilla extract 1 1/2
cups finely shredded butternut squash about 1
cup fresh cranberries
Filling 1 1/2
cups / 200 g cooked black beans (equivalent to 1 can drained and rinsed beans) 5 dates, pitted 1 tbsp coconut oil 2 shots / 1/4
cup / 60 ml strong coffee 1/3
cup / 80 ml plant
milk of choice (like
rice, oat, soy or almond
milk) 3,5 oz / 100 g dark chocolate (70 %)
for the
rice 1
cup black Forbidden
rice 1 3/4
cup full fat coconut
milk handful
of kaffir lime leaves — bruised with the back
of a knife pinch
of salt
Near the end
of the cooking time, add 1/4 — 1/2
cup of the remaining
milk (depending on the creaminess you desire), keeping in mind that the
rice should not absorb all
of the
milk.
ingredients MARINATED CHICKEN: 1/2
cup olive oil 6 chicken thighs (bone - in, skin - on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel
of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2
cup chicken stock 1
cup whole
milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste)
RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to ta
RICE: 1 1/2
cups long - grain
rice (rinsed) Kosher salt and freshly ground pepper (to ta
rice (rinsed) Kosher salt and freshly ground pepper (to taste)
I find this also works with chocolate cakes, instead
of soy
milk use water the same ammount
of water as you would've used soy and half a
cup — a whole
cup of rice - bran oil depending on how moist you like it!
My only question is whether the amount
of rice (1/2
cup) for 4
cups of milk is too low.
If you use the same brand / box
of rice for your next batch, try dialing back the
milk by a 1/4
cup and seeing if that fixes it.
(Mark Bittman's Lamb Curry makes good use
of the rest
of the can
of coconut
milk, but then again you can just use the whole thing in the
rice and add very little water to equal the 2
cups.)
I'd love to find a faster way to make it, but I don't think doing it on the stove would be an improvement since I'm using 4 lbs
of rice, 4 gallons
of milk, 8
cups of sugar, and 4 good shakes
of salt.
I used 4
cups of cooked
rice and I then reduced the liquid (
milk and water) by half.
Ingredients: 1/2
cup of plain gluten free flour — I have used Dove's farm 1/4
cup of ground almond 2 tablespoons
of coconut sugar 1 tablespoon
of brown
rice syrup or honey 2 tablespoons
of coconut oil — melted 2 tablespoons
of almond
milk A pinch
of salt 1/2 teaspoon
of baking powder A dash
of vanilla extract
1 3/4
cup of spelt flour 1 1/2
cup of almond or soy
milk (I wouldn't recommend using
rice / oat or coconut
milk for this recipe as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein powder 2 tablespoon
of raw cacao powder 1 1/2 teaspoon
of baking powder 1 tablespoon
of runny and smooth peanut butter 1/4
cup of melted coconut oil 1/4
cup of maple syrup A pinch
of sea salt
12 ounces blueberries (fresh or frozen) 1
cup rice flour 1
cup garbanzo bean flour 1/2
cup tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4
cup Ener - G Egg Replacer 1/2
cup cold water 1/4
cup sugar (evaporated cane juice) 1/4
cup sesame tahini 1 tablespoon apple cider vinegar 1
cup brewed Chai tea (strong) 1
cup soy
milk or other nondairy
milk 1/2
cup of boiling water
17 oz
of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3
cup of plain, unsweetened almond
milk, lukewarm (or other nondairy
milk) 1.5 tsp active dry yeast 3
cups spelt flour, divided 2 tb vital wheat gluten 1 - 2
cups brown
rice flour
Whilst the jackfruit is cooking, put the
rice in a pan with the coconut
milk and a
cup of water.
* 8
cups of water, divided * 1/2
cup black - eyed peas, rinsed * 1/2
cup glutinous / sticky
rice, rinsed * 2 cans (15 ounces) coconut
milk * 2/3
cup palm sugar (can substitute white sugar or mix white and brown sugar) * 1/2 teaspoon salt * 1/4
cup toasted unsweetened coconut (optional)
1 1/2 tablespoons olive oil 1
cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6
cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2
cups) 1
cup soy
milk,
rice milk, or almond
milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to taste 1/2 teaspoon ground pepper, or to taste pinch cayenne pepper Splash
of wheat - free tamari, optional
Here's how to make a green smoothie
of your own: 2
cups almond
milk (soy or
rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1
cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop
rice protein powder (soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2
cup.
FODMAP FRIENDLY WAFFLES: — 2
cups rice milk — 2
cups gluten free flour — 1 tsp baking powder — 1 egg — dash
of stevia Mix all ingredients together by hand or in blender, adding water if mixture is too think.