Sentences with phrase «cup soy milk»

To create a dairy - free version, replace the egg and egg white with 2 tablespoons ground flaxseeds and 1/3 cup water, blending into a thick mixture as directed in the Middle Eastern Lentil - Bulgur Loaf, and substitute 7/8 cup soy milk mixed with 2 tablespoons fresh lemon juice for the buttermilk.You can bake the bars weeks in advance.

Ingredients: - cooking spray -1 / 2 cup whole wheat flour -1 / 2 cup all - purpose flour - brown sugar, to taste -2 1/2 tsp baking powder -1 / 4 tsp salt -1 cup rolled oats -1 cup soy milk -1 / 4 cup extra virgin olive oil -1 egg -1 1/2 tsp vanilla extract -1 1/2 tsp cinnamon -2 handfuls of dried cranberries -1 small apple, diced -1 banana, diced

1 cup rolled oats 1 cup water (sub 1/2 cup soy milk for extra creaminess) 3 tbsp pumpkin puree 1 tsp cinnamon 1/4 tsp nutmeg and ginger pinch of salt

Replace 1 cup buttermilk with one of the following: 1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.)

water Extra virgin olive oil Juice of 1/2 lemon 1/4 cup plain soy yogurt 1/4 cup soy milk Dash of sugar To Cook Kebabs on a Grill Turn the grill on high.

To create a dairy - free version, replace the egg and egg white with 2 tablespoons ground flaxseeds and 1/3 cup water, blending into a thick mixture as directed in the Middle Eastern Lentil - Bulgur Loaf, and substitute 7/8 cup soy milk mixed with 2 tablespoons fresh lemon juice for... read more

1/2 cup soy milk 1 tablespoon brewed coffee 2 tablespoons maple syrup 2 tablespoons unsweetened cocoa powder 3 tablespoons vegan chocolate chips Pinch salt 1/2 teaspoon pure vanilla extract 1/2 tablespoon vegan margarine

1 banana 1/2 teaspoon instant coffee 1/2 cup water 1/2 cup soy milk (can substitute regular milk) 2 tablespoons peanut butter 1 tablespoon honey 1 tablespoon chocolate syrup 1/4 cup sugar 3 pieces of a Hershey's Bar 5 frozen strawberries 12 ice cubes

In a small bowl, whisk together 1/4 cup soy milk and arrowroot powder until smooth.

1 cup vegan margarine 1 cup soy milk 2 tablespoons agave nectar plus 1 teaspoon, divided 2 1/4 teaspoons active dry yeast 3 cups all - purpose flour plus 2 tablespoons, divided 1 teaspoon salt 1 tablespoon water

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

Serve immediately Yield: 1 servingIngredients: 1 cup soy milk 1 tablespoon pure maple syrup 1/8 to 1/4 teaspoon pure vanilla extract 1... cashews, and salt.

Muffins: 1 cup all - purpose flour 1 cup whole wheat pastry flour 1/2 cup oat flour * 1 tablespoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1 apple, peeled and diced 1 cup soy milk 1 teaspoon pure vanilla extract 1/3 cup maple syrup (I love grade B for baking) 1/3 cup apple sauce 2 tablespoons canola oil 1 teaspoon maple extract

1 1/2 cups soy milk * 1 1/2 cups vanilla yogurt ** 3 - 4 ripe bananas (cut in 1 in chunks) 1 cup frozen strawberries (cut in 1 in chunks) 3/4 cup frozen raspberries -LCB- Or substitute any of your favorite frozen fruit.

1.5 cups white flour 1 tablespoon granulated sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups soy milk 1/2 cup plus 2 tablespoons vegan margarine, plus more for cooking 1/2 teaspoon vanilla extract 2 tablespoons applesauce

1 cup flour 1/2 cup rolled oats 1 tbsp LSA or ground flaxseed 3/4 tsp baking soda 1 tsp baking powder zest of one lemon zest of one lime 2 tbsp raw sugar 1 tsp vanilla extract 1 tsp apple cider vinegar 1 cup soy milk 2 tbsp coconut oil, melted

So maybe next time I'll use 1/4 cup soy milk and see if that works out better.

2 eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup coconut oil, melted and slightly cooled 1/2 teaspoon vanilla 1/2 teaspoon coconut extract 1 1/2 cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 tablespoon lemon juice 1/2 cup soy milk 1/2 cup shredded unsweetened coconut, lightly toasted 1/2 cup almonds, chopped 1/2 cup dairy - free mini chocolate chips

Cake: 3/4 cup sugar 1/4 cup butter, softened 1 egg 1 1/4 cups all purpose flour 3/4 cup whole wheat flour 1/4 cup flax seeds 2 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon cinnamon 1-1/3 cups soy milk 3 cups blueberries

1/3 cup in a bowl, 2/3 cup soy milk (I use vanilla), a bit of time in the microwave and ZAP!

Pancake Batter 200 g / 1 3/4 cup buckwheat flour 3 large eggs (or 4 medium) 500 ml / 2 cups soy milk or milk of your choice 1 tbsp butter, plus extra for frying pinch sea salt

For the biscuits: 1 1/2 cups flour 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3 tablespoons margarine 1/2 cup soy milk 1 1/2 teaspoons apple cider vinegar

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

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

I love chi tea mixed with 1/2 cup soy milk and 1 to 2 teaspoons of honey.

Serves: 2 Nutrition: 326 calories, 17.6 g fat, 6.9 g saturated fat, 190 mg sodium, 27.3 g carbs, 11.9 g fiber, 18.1 g sugar, 11.7 g protein (calculated with 1 cup lite coconut milk, 1 cup soy milk)

2 cups unbleached all - purpose flour (or 1 cup whole wheat flour plus 1 cup all - purpose flour) 1 teaspoon salt 3 teaspoons baking powder 1 teaspoon baking soda 3/4 cup soy milk 1 teaspoon white vinegar 3 tablespoons coconut oil *

Filling 1 small onion, chopped 1 tablespoon olive oil 2 celery stalks, chopped 1 large carrot, chopped 1/2 red bell pepper, chopped 1 medium potato, finely chopped 1/3 cup frozen peas 1/3 cup red lentils 1 cup vegetable stock 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon sage 1/4 teaspoon thyme 1/8 teaspoon cayenne pepper, or to taste 2 tablespoons flour 1/2 cup soy 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

2 tbsp olive oil 1 onion, diced 4 cloves garlic, minced 2 tbsp ginger, minced 4 carrots, sliced 1 apple (the sweeter, the better), sliced 3 stalks celery, diced 2 small or one large butternut squash, peeled and chopped 5 cups vegetable broth 2 tbsp chopped fresh sage or 1 tbsp sage powder 2 tbsp cinnamon 1/2 -1 tbsp nutmeg 1.2 - 1 tbsp curry powder 1/2 cup soy milk / almond milk salt and pepper to taste

1/2 cup soy milk 1 Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch of salt 5 Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon vanilla extract

Pin It Pumpkin Gingerbread Porridge — Combining the best of autumn and winter Ingredients: 1 cup soy milk or any other plantbased milk 1 cup water 3/4 cup oatmeal 1 cup shredded pumpkin 1 tbsp highly de-oiled cacao powder 1... Continue Reading →

1 1/4 cup vegan mayonnaise 3/4 cup soy milk 2 tablespoons chopped green onion 2 tablespoons chopped fresh parsley 1 tablespoon apple cider vinegar 1 garlic clove, minced 1/2 teaspoon grated lemon peel 1/2 teaspoon salt

3 cups all - purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons salt 1/4 cup sugar (optional) 1 cup raisins (optional) 1 tablespoon caraway seeds (optional) 1 1/2 cups soy milk 1 teaspoon vinegar

ground flax seed 6 tablespoons water 1 cup whole wheat pastry flour (all - purpose flour works, too) 1 cup cornmeal (see above) 3 tablespoons sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup soy milk 1/4 cup high - oleic safflower oil or extra-virgin olive oil 1/2 cup fresh or frozen corn kernels (optional)

Makes 2-1/2 pounds dough For the dough (Detrempe) 1 ounce fresh yeast or 1 tablespoon active dry yeast 1/2 cup soy milk 1/3 cup sugar 3/4 teaspoon ground cardamom 1-1/2 teaspoons vanilla extract 1/2 cup vanilla soy yogurt 1/4 cup fresh orange juice 3-1/4 cups all - purpose flour 1 teaspoon salt

6 cups water 1 1/2 teaspoons dried cardamom 3/4 cup sugar 1 1/2 cups soy milk 5 tea bags (e.g., English Breakfast tea) or 5 teaspoons instant coffee

2 cups confectioner's sugar 8 ounces vegan «cream cheese» 1/2 cup vegan margarine 2 teaspoons vanilla 1/2 to 1 cup soy milk 1 cup chopped pecans, divided

1 cup of vegan margarine 1 cup soy milk, preferably vanilla flavor 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 teaspoon vinegar 2 ounces red food coloring or beet juice 7-1/2 tablespoons Ener - G egg replacer 7-1/2 tablespoons water Frosting

I used 1/4 cup Meyer lemon juice and the zest, 1/2 cup soy milk, 60 g medjool dates (about 3 large), 2 tbsp chia seeds, and vanilla bean paste.

1/2 cup soy milk 1 tablespoon turmeric 1/2 cup nutritional yeast 3/4 package Daiya cheddar cheese shreds 2 tablespoons Earth Balance margarine 2 tablespoons mustard (any kind) 1 can black beans (drained) 1 package soy chorizo («soyrizo») 1 one - pound box macaroni 1 jar salsa 6 corn taco shells, crumbled

Instead of using milk in the batter for this pancake, I used a banana - soy smoothie (1 cup soy milk & 1 banana) which I soured with a tablespoon of vinegar — and instead of egg, I used a heaping tablespoon of okara.

But if you want to make it, blend till smooth in a food processor: 3/4 cup macadamia (or cashew) nuts, 1/2 cup soy milk, and 3 pitted dates.

1 cup all - purpose flour 1 cup cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup sugar 1/2 cup corn or vegetable oil 3/4 cup soy milk 2 tablespoons soy yogurt 1 teaspoon vanilla extract Finely grated zest of 1 lemon 1-1/4 cups blueberries

Personally, I like a thicker consistency (similar to Greek yogurt) so I used 1 cup whole - fat canned coconut milk and 1 cup soy milk.

Ingredients: 1 1/2 cups plain flour 2 Tbsp corn starch 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2/3 cup sugar 2 tsp matcha green tea powder 1 cup soy milk, or non-dairy milk of choice 1 tsp apple cider vinegar 1/4 cup plus 2 Tbsp vegetable oil 1 tsp vanilla extract

2 tablespoons Earth Balance margarine, plus 4 tablespoons (or 1/2 stick) for tossing the pasta 1⁄2 cup dried bread crumbs 1⁄3 cup egg replacer 1⁄2 cup soy milk 1⁄2 cup almond or walnut Parmesan Zest of 1 lemon and juice of 1/2 lemon (plus more juice to taste) 1 teaspoon salt (reduce or omit for low - sodium diets) Freshly ground white pepper 1 pound linguine 2 tablespoons minced fresh parsley

2 cups flour 1/2 cup Dutch processed cocoa (for example, Droste) 2 teaspoons baking powder 1/4 teaspoon sea salt 1/2 cup canola oil 1 cup maple syrup 3/4 cup soy milk 1 teaspoon vanilla 2 tablespoons Grand Marnier 2 ounces semi-sweet chocolate 1 tablespoon finely grated orange peel

3/4 cup soy milk 1/2 tsp saffron threads 1/2 cup nuttelex (or other non dairy butter substitute) 1/2 cup non dairy yoghurt 2/3 cup sugar zest of 1 lemon 1/4 cup fresh lemon juice 2 cups plain flour 1 1/2 tsp baking powder 1 tsp bi carb soda 1/2 tsp salt