4 cups of flour 1
cup salt Food coloring Large Mixing Bowl Water to moisten cookie sheet just a tad of oil a small rolling pin or wooden dowel a drinking straw ribbon a plate for a guide paint * if desired
Not exact matches
In a blender or
food processor, combine all the dressing ingredients together including the cooled shallot, chives, apple cider vinegar, 1/2
cup of olive or walnut oil, Dijon mustard, lemon juice, honey and
salt / pepper.
Tile Flatbreads 2
cups gluten free rolled oats 1/2
cup walnuts or pecans — ground in a
food processor into tiny pieces 1/3
cup chia or flax seeds pinch of
salt 1
cup boiling purified water 2 tablespoons olive oil
Pastry 3/4
cup / 100 g oat flour (or 1
cup / 100 g rolled oats mixed into flour in a
food processor) 1/3
cup / 50 g rice flour 1/2
cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea
salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
Combine the coconut, 1/4
cup coconut oil, maple syrup, sea
salt, and strawberries in a
food processor.
1
cup pumpkin seeds — ground into flour in a
food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon
salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut sugar — for dusting
Add 1
cup / 150 g of the peas to a
food processor along with millet, spring onion, eggs, herbs, ricotta cheese,
salt and pepper.
First place one
cup each of the almonds, pumpkin seeds, ground flaxseed and sunflowers seeds in a
food processor and blend for a minute or so until smooth, then transfer the mix to a bowl and stir in the remaining half a
cup each of pumpkin seeds and sunflower seeds along with the
salt, coconut oil and water.
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep
food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4
cup chopped kalamata olives (about 10 - 12) 1/4
cup golden raisins 1 teaspoon sea
salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
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 breading, I mixed together the following ingredients: 1
cup of pork rind crumbs (I pulse the pork rinds in a
food processor until they turn to crumbs) 1 Tbsp Italian seasoning (no
salt added) The following ingredients while also be needed for this recipe: 1...
Creamy Spinach Dip Print Prep time 5 mins Cook time 5 mins Total time 10 mins Author: A. N. Flitter Recipe type: appetizer Cuisine: Vegan Serves: 6 Ingredients 1
cup Raw Spinach 1/2
cup Vegan Mayo 1/2
cup Vegan Sour Cream 1 tbsp Lemon Juice 1 clove Garlic, minced 1 tbsp Nutritional Yeast
Salt and Pepper, to taste Instructions Place all ingredients in a
food processor and blend until well combined.
While cauliflower is roasting, add soaked and drained cashews into a high powered blender or
food processor with 1/2
cup water, dill, garlic powder, onion powder,
salt and pepper.
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3
cup granulated sugar 1 1/4
cup blanched sliced almonds, pulsed in a
food processor into a fine meal 2 tablespoons cornstarch pinch
salt 1/4 teaspoon ground cinnamon 2/3
cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4
cup apricot jam, melted
Grind plantain chips into a fine powder in the
food processor and then transfer them to one shallow bowl with remaining 1/2 tsp sea
salt, then pour the remaining 1/4
cup of olive oil in a second shallow bowl.
Red Velvet Base: 1 3/4
cups all - purpose flour 1/4
cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea
salt 1
cup unsalted butter, melted 2
cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons white vinegar 2 teaspoons pure vanilla extract 1 tablespoon liquid red
food coloring
Process 3/4
cup flour,
salt, and sugar in
food processor until combined, about 2 one - second pulses.
In a SMALL
food processor (mine is 3
cups) combine the chickpeas, peanut butter, agave, vanilla, cinnamon and
salt until well combined.
Add all of the ingredients for the cookie
cups (almond flour through
salt) to a
food processor.
Drain the soaking mixture, reserving 1/4
cup of the liquid, and add the chilies and dried tomatoes to a
food processor with the tomatoes, jalapeno powder, garlic and
salt.
Potato and Black Bean Burgers Print Prep time 15 mins Cook time 25 mins Total time 40 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 4 Ingredients 1 15oz can Black Beans, drained & rinsed 1/4
cup Roasted Red Potatoes 1/4
cup Chopped Mushrooms ⅛
cup Pepitas 1/4
cup Panko Bread Crumbs 1/4 tsp Cumin 1/4 tsp Paprika
Salt & Pepper to taste Instructions Preheat the oven to 350 degrees F. Lightly blend the black beans in a
food processor.
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
Banana & Coconut Bread Recipe Adapted from Exclusively
Food — Banana Cake Recipe 100g Unsalted Butter 1/2
Cup Rapadura Sugar (where to find rapadura) 1
Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
Salt
Pour 2
cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xylitol sugar or coconut sugar (both low - glycemic index
foods), and a dash of Himalayan
salt in a medium saucepan and heat covered on medium - low for about 2 minutes.
Add them to a
food processor along with 2 cloves of garlic (minced), 1/4
cup tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, 1.5 Tbsp curry powder (I used mild), and 1/2 tsp
salt.
Drain and rinse the chickpeas, then add them to a
food processor along with the garlic, tahini, 2 Tbsp lime juice, 1/2 tsp lime zest, curry powder,
salt, and 1/2
cup coconut milk.
4 skinless boneless chicken breasts
Salt and pepper to taste 1/4
cup sour cream 1/4
cup buttermilk 1 1/2
cups Cheez - Its, crushed in a baggie or using a
food processor
For the pie crust, use a
food processor (my Ninja Blender worked just as well) to combine 1 1/2
cups of the all - purpose flour,
salt, and sugar.
For the fruit sauce I pour 2
cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index
foods), and a dash of Himalayan
salt in a medium saucepan and heat covered on medium - low for about 2 minutes.
Ingredients 1 1/4
cup finely chopped
salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a
food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of
salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
I started by rinsing and draining a 25 - ounce can of chickpeas and putting them in the
food processor with a third -
cup each of pine nuts and golden raisins, along with a good fistful of dill fronds and a sprinkle of
salt.
3/4
cup unsalted peanut butter 3/4
cup maple syrup 1 teaspoon fine - grain sea
salt 2 1/2 teaspoons agar agar flakes (available at a health
foods stores) 4
cups unsweetened (or lightly sweetened) crisp brown rice cereal 3/4
cup pistachios, toasted and chopped
1
cup oat flour (You can make your own by finely grinding oats in a
food processor) 1/4
cup ground flax seed 1 - 1.5 tsp sea
salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4
cup olive oil 1/2
cup water
We did this... 12 oz black plum tomatoes 1/2
cup Vidalllia onion 1/4 fresh cilantro 3 cloves garlic 1/2 tsp sea
salt 1/4
cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp lime juice We gave it a few pulses in the
food processor and it provided us with fruity, moderately spicy, and very smoky salsa.
1
cup oat flour (You can make your own by finely grinding oats in a
food processor) 1/4
cup ground flax seed 1 - 1.5 tsp sea
salt * see notes above 1/4
cup olive oil 1/2
cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)
for the frosting: 3 egg whites 150 grams (3/4
cup) sugar 45 grams (3 tablespoons) water 1/2 teaspoon kosher
salt 335 grams (3 sticks, 1 1/2
cups) butter, softened scrapings of 2 vanilla beans few drops pink
food coloring
I tossed a heaping
cup of the artichoke hearts in the
food processor and added in the juice of a lemon, two tablespoons of extra virgin olive oil, a pinch of
salt, and a scant half teaspoon of ground white pepper.
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health
food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2
cups unsweetened soy milk Coarse sea or kosher
salt to taste White pepper to taste Optional garlic
salt or powder to taste Optional onion powder to taste 1 2/3
cups French's Fried Onion Rings in a can, divided into 2/3
cup and 1
cup
In a
food processor, combine 3/4
cup walnuts, parsley, olive oil, lemon juice, parmesan, garlic, and sea
salt.
In a
food processor or high - powdered blender, add garlic, basil, sun - dried tomatoes, nutritional yeast, olive oil, walnuts,
salt, pepper, and 1/4
cup water.
Combine 2
cups oats with baking soda, baking powder,
salt, cinnamon and cocoa powder in a
food processor and process until finely ground.
Chocolate stout cake slightly adapted from the delicious Feast:
Food to Celebrate Life Cake: 1
cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2
cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of
salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3
cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
ingredients: for the cake: 113 grams (8 tablespoons) butter, softened 30 grams cocoa powder 333 grams (1 1/2
cup plus 1/3
cup) sugar 3/4 teaspoon kosher
salt 2 eggs 2 teaspoons red gel
food coloring 2 teaspoons vanilla extract 240 grams (1 3/4
cups) flour 240 mL (1
cup) buttermilk 1 teaspoon vinegar 1 teaspoon baking soda
Puree the almond butter, garlic, lime juice, tamari, honey, sesame oil, 1 teaspoon
salt, and 1/4
cup water in the bowl of a small
food processor.
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1
cup ice cold water, divided 1 1/2
cups granulated sugar 1
cup light corn syrup 1/4 teaspoon kosher
salt 1 teaspoon vanilla extract 1/4
cup confectioners» sugar 1/4
cup cornstarch Nonstick spray
Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl of a stand mixer along with 1/2
cup of the water.
Scoop the tomatillos and garlic into a
food processor and add the chipotles, about 1/4
cup water, and
salt to taste (about 1/2 tsp.).
cake 10 large egg whites, at room temperature 1
cup cake flour 1 1/4
cups caster sugar (I blend granulated sugar in my
food processor to get this amount) 1/4 teaspoon
salt 1 teaspoon cream of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat coconut milk
In a
food processor, combine the lemon juice, garlic, 1 and 3/4
cups of the cilantro, cumin, smoked paprika, cayenne pepper, 1/2 teaspoon
salt, and half of the almonds.
Place the drained beans, eggs, cacao powder, 2⁄3
cup of the maple syrup, the vanilla extract, and coffee extract, if using, into a
food processor with a pinch of
salt.
3 oz cream cheese, at room temperature 5 oz, mascarpone cheese, at room temperature 1 1/2
cups unsalted butter, at room temperature 3 tsp vanilla extract, divided 6 eggs 2
cups granulated sugar 1
cup powdered sugar 3
cups cake flour pinch of
salt 6 TBSP strawberry jam 3 TBSP unsweetened cocoa powder 4 - 5 drops neon pink
food coloring