Put 1/2
cup rice milk in a large bowl with the Panko, flax meal, chili powder, and a pinch of salt and pepper.
Not exact matches
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).
1/4
cup coconut flour 1/4
cup apple fiber (this one if you're
in the UK and this one if you're
in the US) 1
cup milk (I used carton coconut
milk but almond,
rice, or hemp
milk would be lovely here too)
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
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.
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.
2 onions, chopped 2 cloves garlic, minced 2 tablespoons minced fresh ginger 2 tablespoons butter or margarine 2 tablespoons curry powder, or more to taste 1/4
cup all - purpose flour 1 quart chicken broth 2
cups coconut
milk 3 boneless chicken breasts, poached, skin removed 2 apples, peeled, cored and cut
in chunks Salt and pepper to taste Cooked
rice
1
cup fresh coconut meat, chopped fine or coarsely grated 2 tablespoons butter 1 small onion, chopped fine 1 habanero chile, stem and seeds removed, minced 1
cup white
rice 1
cup coconut
milk (steep additional grated coconut meat
in hot water) 1
cup chicken stock
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: 2 Tablespoons vegetable oil 4 Tablespoons Bigfat's 3o8 hot sauce 2
cups jasmine
rice 3/4
cup coconut
milk 2 1/2
cups water 1 pinch salt, to taste Prep Time: 7 mins Total Time: 32 mins
In saucepan over medium low heat, add vegetable oil, 308 hot sauce.
rice milk in no - spill
cups for my daughters (airlines allow passengers to bring
milk for children — just let the security guards know)
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)
(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.)
WHOLE GRAINS
RICE QUICK COOK Coconut Jasmine Rice With Mint INGREDIENTS 1/2 Cup Water 1 Cup Coconut Milk 1 Teaspoon salt 1 Cup Village Harvest Jasmine or Organic Jasmine Rice 1/4 Cup Fresh Mint, chopped fine 1/2 Cup Toasted Coconut Flakes INSTRUCTIONS In a quart pan, -LSB-
RICE QUICK COOK Coconut Jasmine
Rice With Mint INGREDIENTS 1/2 Cup Water 1 Cup Coconut Milk 1 Teaspoon salt 1 Cup Village Harvest Jasmine or Organic Jasmine Rice 1/4 Cup Fresh Mint, chopped fine 1/2 Cup Toasted Coconut Flakes INSTRUCTIONS In a quart pan, -LSB-
Rice With Mint INGREDIENTS 1/2
Cup Water 1
Cup Coconut
Milk 1 Teaspoon salt 1
Cup Village Harvest Jasmine or Organic Jasmine
Rice 1/4 Cup Fresh Mint, chopped fine 1/2 Cup Toasted Coconut Flakes INSTRUCTIONS In a quart pan, -LSB-
Rice 1/4
Cup Fresh Mint, chopped fine 1/2
Cup Toasted Coconut Flakes INSTRUCTIONS
In a quart pan, -LSB-...]
In a medium saucepan, combine
rice, coconut
milk, 3/4
cup water, and 1/2 teaspoon salt.
Whilst the jackfruit is cooking, put the
rice in a pan with the coconut
milk and a
cup of water.
Easy Vegan Chocolate Cupcakes What you need: 3/4
cup rice milk 1 tsp apple cider vinegar * 1/2
cup brown sugar (a very full half
cup — pack it
in real good!)
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.
In a small pot, place brown
rice, 2
cups water, and coconut
milk.
Refined coconut oil, for the baking sheet 3/4
cups whole wheat panko (Japanese bread crumbs) or whole wheat bread crumbs 1/3
cup vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4 teaspoon paprika 1/4 teaspoon cayenne powder 1
cup soy
milk 3/4
cup brown
rice flour 1-1/2 pounds seitan (
in larger blocks as opposed to thin slices), broken into large hunks
Ingredients: 2
cups nondairy
milk 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 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.
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4
cups gluten - free high - fiber flour blend of choice 2 1/2 teaspoons xanthan gum (omit if included
in your flour blend) 1/4
cup dry
milk powder, or dairy - free
milk powder, almond meal, buck - wheat flour, or brown
rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale, room temperature
* To make acidulated
milk: For every 1
cup of
milk (cow's, soy or
rice), stir
in 1 tablespoon of white vinegar and allow to sit for 10 minutes.
It would have been 4
cups if you want to cook the
rice in the
milk instead of water.
Last time I made this I simmered the basmati
rice in 1
cup of water + 3/4
cup light coconut
milk, and it was awesome.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut
milk or lite coconut
milk 2
cups water 2 regular or 1 large vegetable bouillon cube (enough for 2
cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2
cups cooked chunks 1
cup (approximately) red or gold grape tomatoes, halved 1
cup finely chopped Swiss chard (I use a food processor for this task) 1/3
cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4
cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian»
in Asian markets) or
rice wine vinegar Garnish: 1/4
cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
-- Soy or
Rice / Quinoa
milk instead of Almond
milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake
in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2
cup for more of a snack and less of a dessert — If I'm
in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the whole thing!
1 small beet — baked, steamed or boiled, and peeled 1/2
cup soft dates — pitted 1/3
cup unsweetened canned coconut
milk 1 teaspoon vanilla extract 2 tablespoons brown
rice syrup or maple syrup, optional 2 1/2
cups regular rolled oats — coarsely ground
in a food processor 2
cups barley puffs, quinoa puffs or other whole grain puffs 1/2
cup sesame tahini 1/2
cup almond butter handful cacao nibs 1/2
cup raisins pinch sea salt melted dark chocolate for drizzling (I use these dairy free chocolate chips)
Combine almond
milk,
rice, sugar, salt, and 4
cups water
in a large saucepan; scrape
in vanilla seeds and add pod.
2
cups long grain
rice, washed and drained 3 1/2
cups coconut
milk (see recipe, above) 1/2 teaspoon salt 1 teaspoon butter 2 whole cloves 2 pandan leaves (screwpine), tied
in a knot (optional)
I also already had some soaked and cooked
rice leftover, so I sauted the onions and spices as directed and then put the mixture
in the crockpot with the lentils, coconut
milk, carrots and 2
cups of water since I was going to mix
in the already cooked
rice later.
Recipe Serves 1 Ingredients 1
cup coconut
milk 2 tsp maca powder 1 tsp tahini sesame paste 1 tsp vanilla To sweeten add 1 tsp
rice malt syrup to taste (optional) Method Place all ingredients
in a small saucepan over medium heat and stir, whisking until combined and just warm then pour into a heat proof blender and blend for a few seconds until frothy.
In a medium size pot, bring 1
cup of basmati
rice, 1
cup of coconut
milk, 1
cup of water, and 2 teaspoons of organic cane sugar to a rolling boil.
I used the ratio from GF Gobsmacked, but by measuring
cup, not by weight... Used what I had
in the house, so I used 1
cup of Celemix
Rice Bread Mix (I buy it
in Canada when I go up - since there was no starch
in it, I added 1/4 c of Tapioca Starch to the dry) 1 1/4
cup of Vanilla Almond
Milk, 2 eggs and 1/4
cup canola oil.
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.
Just pour the juice
in a blender and add
in a frozen banana, some ice, and a 1/4
cup of
milk /
rice milk, blend.
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3
cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1
cup soft goat cheese • 1 - 2 Tbsp
rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one
cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash
in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
in half and onions is quarters, drizzle with olive oil • Place squash cut side down
in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions •
In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add
rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh
in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids me
in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal
Ingredients: • 1 ripe banana — can be frozen for extra creaminess • 1/2
cup fresh blackberries • 1
cup milk of choice (I used and like unsweetened coconut, almond and
rice) • 1 handful fresh spinach • Optional: scoop of vanilla protein powder of choice Instructions: • Combined all ingredients
in a blender • Blend and enjoy!!
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.
Combine a handful of frozen strawberries, medium banana and a
cup of fortified orange juice, soy, almond or
rice milk in a blender and buzz for a minute.
Try It Dissolve 1 to 2 teaspoons of blackstrap molasses
in 1/2
cup of warm water or
milk, such as almond,
rice, or soy, and drink daily.
After 2 minutes, add
in 1
cup milk of choice (almond, coconut,
rice, dairy) and a small splash of pure vanilla extract.
Ingredients: 1 medium banana 6 TBSP
rice protein powder 1/2
cup cranberries 1/2
cup coconut
milk (canned) 1 TBSP coconut oil 1/2
cup pomegranate seeds Instructions:
In...
Ingredients: 1 medium banana 6 TBSP
rice protein powder 1/2
cup cranberries 1/2
cup coconut
milk (canned) 1 TBSP coconut oil 1/2
cup pomegranate seeds Instructions:
In a blender, blend the banana,
rice protein, cranberries, coconut
milk, and coconut oil until smooth.
Optional mix -
ins: 1/2 a banana, 1/2
cup berries, or 1/2
cup pumpkin, 1 tablespoon cocoa powder, 1 scoop protein powder (optional but good if you're using a low - protein
milk like almond,
rice, or coconut)
In a blender, combine 1
cup unsweetened almond or
rice milk, 1/4
cup frozen chopped pineapple (pineapple is good for digestion), 1/4
cup frozen mango, 2 teaspoons coconut oil, 1/2 banana, and 2 scoops vanilla protein powder.
In a blender, combine 1
cup unsweetened almond or
rice milk, 2 scoops vanilla or plain protein powder, 2 teaspoons coconut oil, 1
cup frozen mixed berries, and 1/2
cup spinach or kale.
1 1/2
cups whole grain spelt flour / gluten free flour / wheat flour 1
cup ground oats (blend oats
in food processor until flour consistency) 1/2
cup hemp seeds 2 tsp baking powder 1 tsp baking soda 1/4 tsp sea salt 1/2 tsp cinnamon 1
cup unsweetened applesauce (for this chop 2 medium apples
in to small pieces, steam for around 3 minutes, then mash) 1/2
cup pure maple syrup 3/4
cup rice milk, almond
milk or other non-dairy
milk (cows
milk can be used too) 1 tsp pure vanilla extract (optional) 3 tbsp olive oil