Not exact matches
2 tablespoons peanut or
vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut
milk 1/2
cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or
vegetable stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more for a thinner soup)
10 pieces
of cooked bacon, crumbled 1.5
cups unsweetened cocoa powder 1.5 tsp salt 3
cups all purpose flour 1 tbsp baking soda 1.5 tsp baking powder 3
cups white sugar 3/4
cup vegetable oil 1.5
cups milk + 1 tbsp lemon juice 2 tsp vanilla 3 eggs 1.5
cups hot water
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
1
cup whole wheat flour 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted
vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
Women 1 scoop
of protein powder 1
cup of vegetables Handful
of fruit 1 tablespoon
of healthy fat Mixer (almond
milk, regular
milk, water — your choice)
Men 2 scoops
of protein powder 1 - 2
cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls
of fruit (fresh or frozen) 2 tablespoons
of healthy fat (a nut butter or seed for example) Mixer (almond
milk, regular
milk, water — your choice)
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
1/2
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)
Chardonnay) * 6 - 8
cups chicken or turkey stock, preferably homemade (or use
vegetable stock or water or a combination
of stock and water) * 1/2
cup cream or whole (not «lite») coconut
milk * 1/2
cup pure maple syrup * Sea salt and freshly ground pepper, to taste
1.1 lbs (500g)
of fresh spinach 2 1/4
cups (56 cl)
of vegetable stock 2 1/4
cups (56 cl)
of coconut
milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons
of olive oil 2 teaspoons
of cumin powder 1/2 teaspoon
of turmeric powder 1/2 teaspoon
of grated ginger 4 tablespoons
of grated coconut for decoration Salt
I am honored that my cookie recipe was recognized and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1
cup)
of margarine made with 80 %
vegetable oil, softened 3/4
cup granulated sugar 3/4
cup packed brown sugar 2 eggs 2 dark chocolate Perugina bars or
milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp baking soda 1 tsp salt 2 & 2/3
cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Directions: 1.
Remove from baking pan and transfer to a food processor or a blender and puree the
vegetables with 1/2
cup of cream (or cashew
milk) and 1/2
cup of grated Parmesan cheese until smooth.
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
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1
cup chopped pumpkin or squash (if out
of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2
cups) coconut
milk 1
cup chicken broth (or
vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1
cup plain whole -
milk yogurt (I used fat free) 2 tablespoons
vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
2
cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes
of a box grater (2
cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2
cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1
cup (120 g) chickpea flour 1 1/4
cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's
milk) ~ 1/4
cup (60 ml) mild
vegetable oil for frying, such as sunflower
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
Let's start baking... Decadent Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the cake: 2
cups granulated sugar 3/4
cup cocoa powder 1/2
cup instant chocolate pudding mix (one box) 1/2
cup vegetable oil 1
cup chocolate
milk 2 eggs 1 tsp pure vanilla extract 2
cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1
cup of hot water 1/2 tsp
of instant coffee (I use Starbucks VIA Italian Roast) Directions: 1.
It is a cookie labor
of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2
cup margarine, melted (this MUST be the margarine that contains 80 %
vegetable oil or your cookies and filling will be FLAT and SPREAD) 1
cup granulated sugar 1/3
cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4
cup milk (this is taking the place
of our eggs) 1/2
cup all purpose flour Directions: 1.
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
2 tablespoons olive oil 2
cups chopped leeks 2
cups chopped onions 1 1/2 quarts homemade chicken or
vegetable stock 1/4
cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1
cup evaporated skim
milk 1
cup non-fat sour cream 1
cup skim
milk 1 teaspoon white pepper 1 / 2 - inch cube (s)
of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
3 Tablespoons (or more)
vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves
of garlic, minced 1/2
cup to 1
cup chicken stock 2 Tablespoons tomato paste 1/2
cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch
of thyme 1/2
cup sour cream Thickening: 1
cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided into 2 parts 1 large bunch
of cilantro, chopped and divided into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2
cups coconut
milk 1
cup yogurt 2
cups coarsely chopped
vegetables, such as carrots, potatoes, and cauliflower
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1
cup coconut
milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon
vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric powder Salt to taste
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves
of garlic, coarsely chopped 1 3/4
cups nut
milk * 1/2
cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2
cups cooked
vegetables (such as steamed spinach, broccoli, or peas) 1/2
cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
extra firm tofu, cut into 1 ″ long columns 1 14 oz can coconut
milk 2
cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice
of 1 lime 2 shallots, sliced into rings 1/3
cup chopped fresh cilantro
A slice
of good - quality white bread (used Italian bread) 1/3
cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices)
Vegetable oil
(I substituted this for one serving
of strawberry yogurt, 2 tablespoons
of vegetable oil, 1/3
cup of evaporated
milk, and a splash
of water)
1 (15 - ounce) box gluten - free yellow / vanilla cake mix (heaping 2
cups) 5 tablespoons unsalted butter, chilled, or non - hydrogenated
vegetable shortening 1 extra-large egg, room temperature 1/3
cup almond
milk or
milk of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon flavoring (not lemon juice)
1
cup organic non-hydrogenated
vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2
cup canned full - fat coconut
milk (well mixed) 1 teaspoon pure vanilla extract 1/4
cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)
1
cup organic non-hydrogenated
vegetable shortening 1 1/2
cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend
of choice 1/2
cup canned full - fat coconut
milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered sugar
1
cup organic non-hydrogenated
vegetable shortening 1 1/2
cups powdered sugar, sifted 1/2
cup canned full - fat coconut
milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend
of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)
Streusel Topped Meyer Lemon - Blueberry Muffins recipe from Fifteen Spatulas food blog Ingredients: 8 oz all purpose flour (about 1.5
cups) 3/4
cup sugar 2 tsp baking powder pinch
of salt Zest
of 2 meyer lemons 1/3
cup vegetable oil 1 extra large egg 1/3
cup milk 2
cups blueberries Streusel crumb topping (recipe below)
1
cup of pureed Butternut squash 1 1/4
cup milk 2 eggs beaten 1 3/4
cups flour 3 tsp baking powder 1 tsp cinnamon 1/3
cups vegetable oil
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
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3
cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch
of salt 1/2 teaspoon
of Liquid Smoke 3/4
cup chopped onion (medium fine) 1/2
cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3
cups vegetable broth, warmed in the microwave or in a saucepan 2
cups unsweetened soy
milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1
cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place
of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
Cobbler Portion: 1/4
cup + 2 tablespoons all purpose flour 1 tablespoon sugar 1 teaspoon baking powder pinch
of salt 1/4
cup whole
milk 2 tablespoons neutral oil like grapeseed or
vegetable 1 large egg yolk
* 1
cup raw hazelnuts * 2
cups (12 ounces) bittersweet chocolate chips (or a mixture
of half bittersweet chocolate and half
milk chocolate) * 2 + Tablespoons mild
vegetable oil like canola or grapeseed (or be super fancy and use hazelnut oil!)
Crispy Breaded Mushrooms wet ingredients 1/2
cup of almond
milk 1/2
cup of vegetable broth 2 tsp
of tamari (or coconut aminos for a soy - free version)
Ingredients 2 1/4
cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2
cups granulated sugar, plus an additional 1/2
cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3
cup vegetable oil 1 large egg 1 tablespoon whole
milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon
of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
2 Tablespoons Olive or Coconut Oil 3 Cloves Garlic, Peeled & Chopped 1 Small Onion, Peeled & Chopped 1 Tablespoon Ground Tumeric 4 Tablespoons Grated Fresh Ginger 1
Cup Red Lentils, Sorted 3 Medium Sweet Potatoes, Peeled & Cut Into 2 - inch Pieces 6 Cups Organic
Vegetable Broth 1/3
Cup Coconut
Milk Pinch Red Pepper Flakes Salt & Pepper To Taste Garnish
of Choice (See Notes Above)
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.
In a mixing ball, I will add 1/4
cup of vegetable oil, 1/3
cup of milk, 3 tablespoons
of Greek yogurt, 1 teaspoon
of pure vanilla extract, and 1 large egg.
Mix
milk,
vegetable oil, and 1/2
cup of sugar in a pan.
Black Tea Cake 1
cup (235 ml)
milk 3 tablespoons black tea (or the contents
of 3 tea bags) 1/4
cup (55 grams) butter, room temperature 1
cup (225 grams) granulated sugar 2 large eggs 1/4
cup vegetable oil 1 teaspoon vanilla extract 1 3/4
cups (175 grams) cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt
1 butternut squash 1 acorn squash 1 (whatever choice
of squash you have on hand) Olive oil 1/2 yellow onion, diced 2 garlic cloves, minced 2 medium carrots, peeled and diced 8
cups of vegetable broth 1/2
cup of coconut
milk 10 fresh sage leaves, sliced Salt Pepper
1/2
cup dried pigeon peas washed and picked over, or 1 8 - ounce can pigeon peas, drained and liquid reserved 1 Scotch bonnet or habanero chile, stems and seeds removed, minced 2 cloves garlic minced 1 onion chopped 2 tbsp
vegetable oil 2
cups rice 1
cup coconut
milk 1 tsp dried thyme 3 green onions chopped including some
of the greens
Ingredients: 1
cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves
of garlic, chopped 3
cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons
of Madras Curry 2 teaspoons
of garlic powder 2 teaspoons
of turmeric 2 teaspoons
of paprika 1 teaspoon
of smoky paprika 1/2 teaspoon
of medium hot smoky chipotle powder (more if you like it hot, less if not) 2
cups baked butternut squash 12 dried apricots (stewed or cooked) 1
cup coconut
milk 2
cups water or
vegetable stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
I like it best with butter,
milk and eggs but I have at times substituted: 2
cups almond
milk with a tbsp
of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut Oil + 1/2 C
Vegetable Shortening for the butter.