Not exact matches
for the tomato sauce (makes about 2
cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut
sugar pinch red pepper flakes sea
salt and freshly ground black pepper
1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black pepper 1 teaspoon
sugar 1/4 teaspoon
salt 1 3 - pound chicken, boned,
and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3
cup peanut or vegetable oil 2
cups sweet potatoes, peeled
and cut into 1?
for the crust (gluten free
and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut
sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea
salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled
and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2
cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown
sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2
cups crunchy peanut butter
Salt to taste
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1
cup amaranth — soaked overnight, rinsed
and drained 2
cups almond or coconut milk 2 tablespoons coconut
sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon
salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon
salt 2 teaspoons
sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled
and chopped (or substitute ginger) 10 shallots, peeled
and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown
sugar 1/2 teaspoon
salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6
cups coconut milk, recipe here
10 medium Granny Smith
and / or Macoun apples, peeled, cored
and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of
salt 2 teaspoons cornstarch dissolved in 1/4
cup of apple juice 1
cup brown
sugar
7
cups mini marshmallows (12.5 oz if you want to make it easier) 2
cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk
and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of
salt (or use
salted butter
and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
2 (14 ounce / 414 mL) cans full fat coconut milk, refrigerated overnight 1 heaping
cup (265 to 280 mL) blueberries 1 mango, pitted
and diced 5 to 7 fresh mint leaves 1 1/2 tablespoons arrowroot starch 1/3
cup (75 mL) maple
sugar Sea
salt
-1
cup all - purpose flour -1
cup whole wheat flour -1 / 2
cup sugar -2 tablespoons graham cracker crumbs -2 1/2 teaspoons baking powder -1 / 2 teaspoon
salt -2 eggs -6 tablespoons butter, melted -1
cup milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3
cup salted and roasted cashews, chopped
salt 50g (1/2 bar) Green
and Black's white chocolate, chopped about 1/3 -1 / 2
cup turbinado
sugar (or as needed)
In a large bowl, whisk eggs,
sugar (1/4
Cup), vanilla extract,
and salt.
-- one jar or resealable tupperware container — a bunch of beets, — 1
cup vinegar (I recommend red wine or white)-- 1 tbsp
sugar -1 tbsp diced / minced or crushed garlic (less if you're a vampire or still have tastebuds)-- some fresh cracked pepper
and some sea
salt.
But if you really want to make it free of refined
sugar, you can omit the Oreo - based crust
and use the following recipe for a 9 - inch fluted tart pan: 1 1/2
cups almond flour, 1/3
cup unsweetened cocoa powder, 1/4
cup raw agave syrup or coconut
sugar, 3 tablespoons coconut oil,
and 1/4 tsp sea
salt.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g)
sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon
salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold
and cut into 1/2 - inch pieces
Blondies: 1/2
cup unsalted butter, melted
and cooled slightly 1
cup light brown
sugar, packed 1 large egg yolk 1 teaspoon pure vanilla extract 1
cup finely shredded carrots, * packed (5 - 6 medium carrots) 1
cup all - purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea
salt 1/2
cup chopped walnuts, optional 1/2
cup raisins, optional
Start by pureeing 1 1/4
cups of fresh ricotta, 1/2
cup cane
sugar, 3/4 teaspoon vanilla, 1 teaspoon orange zest
and a pinch of coarse
salt.
• 1/4
cup coconut oil • 1/2
cup coconut
sugar • 1 large egg • 1 tsp vanilla • 1.5
cups almond meal • 2 T arrowroot starch • 2 T coconut flour • Pinch
salt • 1/4 Tsp baking soda • 1/2
cup soy free chocolate chunks (or a good bar chopped up) • 1/2
cup nuts (walnuts / pecans would be best, I only had cashews) • 1/2
cup fresh cherries (pit
and cut in half)
In a separate bowl, beat 3 egg yolks, 1/3
cup sugar and 1/8 teaspoon
salt with an electric mixer on high for 2 - 3 minutes.
Bring
sugar,
salt, 1
cup vinegar,
and 2
cups water to a boil in a medium saucepan, stirring to dissolve
sugar.
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea
salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond milk 1/4
cup soy yogurt * 3 tbsp coconut or safflower oil 1/4
cup maple syrup 1/4
cup brown
sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F
and grease muffin tin or papers.
Follow the basic recipe instructions on top, using a simplified
and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1
cup canned crushed pineapple (1/2
cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1
cup raisins, 2 tablespoons cinnamon, 1/3
cup vegetable oil, 1/4
cup sugar,
salt and pepper to taste.
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
Place 1-1/3
cups of the Scottish oatmeal in a bowl with flour,
sugar,
salt and baking powder; stir until combined.
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp
sugar 1 1/2 tsp kosher
salt - 3 eggs - 1/2
cup canola oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose flour 3/4
cup cornmeal 1/4
cup rye flour 1 1/2 tbsp baking powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives
and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Cupcakes: 1
and 3/4
cups flour (I used spelt to make them wheat free) 1
cup sugar 1/4
cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp
salt 1/2
cup vegetable oil 1
cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1
cup non-dairy butter 3
cups icing
sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
For the icing though I used my favorite: 1
cup of powdered
sugar, 2 - 3 tablespoons heavy cream, 1/4 teaspoon vanilla,
and a pinch of
salt.
For the tart dough: 1 1/2
cups flour 2 tablespoons
sugar pinch
salt 1/2
cup unsalted butter, cold
and cut into pieces 1 large egg
for the cake: 1/2 pint strawberries, hulled
and chopped 1/4
cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of
salt
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2
cup pecans 1 1/4
cups cooked or canned chickpeas, drained well
and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut
sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea
salt, or more to taste 1/2 Tbsp cumin seeds 2
cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled
and finely shredded 1 small or 1/2 medium beet, peeled
and finely shredded large handful each parsley
and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
While the cherries are cooking, combine the 1
cup of flour, 1/4
cup sugar (I used a mix of white
and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda
and 1/4 teaspoon
salt into a large mixing bowl.
In your mixing bowl, combine 1 3/4
cup all purpose flour, 3/4
cup sugar, 1 1/2 teaspoon baking powder,
and 1/2 teaspoon each of
salt and cinnamon.
Crust: 3
cups gluten free flour (we used a brand called Cloud - 9) 2 tbsp granulated
sugar 1 tsp
salt 1
cup unsalted butter (cold
and cut into cubes) 1 large egg 1/2
cup cold buttermilk
2 small Gala apples, cored
and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples
and pan 1 vanilla bean, split lengthwise
and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g) natural cane
sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon
salt 1/3
cup dried cranberries
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
2
cups diced seedless watermelon 3/4
cup finely diced sweet onion 3/4
cup canned black beans, rinsed
and drained 2 jalapeno peppers, seeded
and finely diced 1/4
cup minced fresh cilantro Juice from 1/2 a lime 2 teaspoons brown
sugar, packed 1 garlic clove, minced 1/2 teaspoon
salt Tortilla chips
1 1/4
cups apple cider vinegar 3/4
cup dark brown
sugar 1 teaspoon
salt 2 teaspoons mustard seeds 1/2 teaspoon freshly ground black pepper 1/2 teaspoon red pepper flakes 1 pound ripe tomatoes, diced 1 red bell pepper, seeded
and diced 3/4
cup chopped scallion greens
ingredients: for the crust: 300 grams (2 1/4
cups) crushed graham crackers
and / or cinnamon cereal 25 grams (2 tablespoons)
sugar 1/2 teaspoon
salt 100 grams (7 tablespoons) butter, melted or browned
In a large bowl, whisk the whole eggs
and yolks with 1/4
cup of the
sugar, the vanilla
and salt.
Dough: Stir down the sponge with one or two rotations of the beater, then add the
sugar, butter, milk powder, 1-1/2
cups of the flour,
and the
salt.
With machine off, add 1 1/4
cup of sifted powdered
sugar, the vanilla, butter, 2 teaspoons of instant espresso powder,
and a pinch of
salt.
In a medium mixing bowl, combine the flour, corn starch, baking powder,
salt, baking soda
and 1 1/2
cups of the
sugar, set aside.
-2 medium beets, peeled
and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp
sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted
and thinly sliced - micro greens, about a
cup - mint
and cilantro, about 1/4
cup of each roughly chopped -1
cup fresh or frozen peas, quickly blanched
and refreshed -
salt and black pepper to season
Make 2
cups of rhubarb sauce: 3 — 4
cups of coarsely chopped rhubarb cooked with 2/3 — 1
cup of
sugar and a pinch of
salt for eight or ten minutes until just tender.
Process 3/4
cup flour,
salt,
and sugar in food processor until combined, about 2 one - second pulses.
salt 1/2
cup honey (1/4
cup coconut
sugar and 1/4
cup honey also works) 1 tbsp.
Blondies: 3/4
cup (1 1/2 sticks) unsalted butter, melted
and cooled slightly 1 1/2
cups granulated
sugar 2 large eggs, room temperature 1 tablespoon pure vanilla extract 1/8 teaspoon imitation butter extract (optional) 1 1/2
cups all purpose flour 1/2 teaspoon Kosher or sea
salt 1/2
cup rainbow sprinkles (jimmies) *
Ingredients: 1/2
cup butter 1
cup sugar 1/4 teaspoon
salt 1 large egg 1 1/2 teaspoons vanilla extract 1
cup all purpose flour 1/2 teaspoon baking powder 1
cup chocolate chips (I used 1/2 a
cup of milk chocolate drops
and 1/2 a
cup white chocolate drops).
Ingredients -3 tablespoons of butter -5
cups of thinly sliced onions -1 tablespoon of
sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon, chopped fresh thyme leaves -3 tablespoons all - purpose flour -1
cup of porter, stout, or any dark beer that you have -6
cups of chicken stock -
Salt and pepper to taste -1 baguette, sliced - equal parts of grated parmesan
and Swiss cheese.
4 - 5 apples, cored, peeled,
and chopped into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala,
and 1 Honeycrisp] 1/2
cup dried cherries 1/3
cup chopped walnuts 1/3
cup chopped pecans 1/3
cup packed dark brown
sugar 1/3
cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t.
salt