Not exact matches
1
cup gluten - free flour
mix (see above) 1/4 teaspoon salt 1/2 tablespoon baking powder 1/4
cup sugar 2 tablespoons crushed poppy seed 1 T
soy flour [you can use chickpea flour] 7 T
soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine]
In a large
mixing bowl, blend
soy milk, water, 1/4
cup margarine, sugar, syrup, flour, and salt.
Add powdered sugar and
soy milk with
mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1
cup of powdered sugar and 1 - 2 tablespoons of
milk at a time until desired consistency is reached.
Mix 1 tablespoon lemon juice in 1
cup of
soy milk and let it stand for 5 or so minutes until it curdles.
1
cup Beet Puree 1/3
cup coconut sugar (sub any sugar) 1/4 agave netar 1/4
cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4
cup + 2 tbsp coconut
milk (sub almond, rice or
soy milk) 1/2
cup cocoa powder 1 1/4
cup whole wheat flour 2 tbsp corn starch 1/2
cup chocolate chips 1/2
cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
I put a half a
cup to three quarters
cup of rolled oats in a jar, cover it by an inch with plant
milk (a
mix of almond and
soy), add a tablespoon of raw cacao powder, a quarter teaspoon of ground cinnamon, a good drizzle of maple syrup, stir it together and let it sit overnight.
Mix brown sugar, squash puree, oil, eggs, vanilla and 1/2
cup of the
soy milk in a separate large bowl.
You can also made this with 3/4
cups of
soy yogurt
mixed with 1/4 a
cup of plant
milk.
Meanwhile
mix the last
cup of
soy milk with the sugar and cornstarch and
mix well.
2 1/4
cups old fashioned oats 2 1/2
cups almond
milk,
soy milk, cow's
milk will also work 3/4
cups coconut
milk, if you don't have any use
milk of choice 1/4
cup honey 1/4
cup flax seed meal, optional, wheat germ or oat bran will also work well 2
cups mixed organic berries, any of your choice will work 1 teaspoon vanilla extract 1/4
cup sliced almonds
In a separate bowl,
mix together the bananas,
soy milk, water, peanut butter, 1/2
cup sugar and vanilla.
350 grams whole - grain flour
mix (about 1 1/4
cup) 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4
cup honey 2 eggs (or whisk together 2 tbsp ground flax seed + 6 tbsp water = 2 eggs) 300 grams
milk (cow, almond, rice,
soy... your choice) 1/2
cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small
1 Tablespoon ground flaxseed meal + 3 Tablespoons water (
mix and set aside) 1/2
cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2
cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1
cup soy milk (or any non-dairy like almond
milk or rice
milk) 1 teaspoon canola oil (or olive oil) Additional water, about 1/4 — 1/3
cup Canola oil for the pan Banana, Blueberries, other fruit, optional
--
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!
Tofu 1 tub extra-firm tofu, pressed 2 teaspoons cornstarch plus 4 teaspoons
soy milk, almond
milk or water,
mixed 1/4
cup cornstarch 1/4
cup peanut or canola oil (use less if fat is a concern) Sesame seeds for garnish
1 3/4
cups all - purpose flour 1 1/4
cups sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground or freshly grated nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1
cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie
mix) 1/2
cup soy milk 1/2
cup vegetable oil 2 tablespoons molasses
1 pkg Betty Crocker * SuperMoist * French Vanilla
Mix 1 1/4
cups (300 mL) smooth peanut butter (for those with nut allergies substitute for a
soy butter or wow butter) 1/4
cup (50 mL) packed brown sugar 1/4
cup (50 mL) butter, softened 2 eggs 1.5
cups (500 mL)
milk or semi-sweet chocolate chips
-- Sugar Free Pudding
Mix made with Splenda — Provides 7g of Protein, 3g of Fiber and 90 Calories — Only 2 Weight Watchers Points Plus — Great for Diabetic, Bariatric Diets and Weight Management — If using
Soy, Almond or Cashew
milk prepare with 1.5
cups and allow 3 hours to set.
1 ⅛
cups Gluten - Free Multi-Blend Flour
Mix, more as needed 2/3
cup finely ground gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein
milk of choice (
soy, almond, hemp) 1 tablespoon sugar
Ingredients: 3/4
cup multigrain pancake
mix (such as Arrowhead Mills) 1 tablespoon canola oil 1/2
cup plus 2 tablespoons
soy milk 1/2
cup fresh blueberries Maple syrup Powdered sugar (optional)
If you don't have a lot of time and want a simple protein packed shake, try
mixing 1 scoop of chocolate flavored protein powder, 1.5
cups of
soy milk and a handful of frozen berries of any type and throw them in the blender.
Mix together 2
cups of rolled oats, 2
cups of almond or
soy milk, half a
cup of chia seeds and one - two apples cut into tiny slivers, and let it sit in the fridge overnight.
Pancakes 1
cup Unsweetened
Soy Milk 1/4
cup Unsweetened Applesauce 1 Tbsp Vegetable Oil 1-1/2
cups Bob's Red Mill Organic 7 Grain Pancake
Mix 1 tsp Ground Cinnamon 1/4 tsp Ground Nutmeg 3/4
cup Carrots finely shredded (about 1 large) 1/4
cup Golden Raisins 1/4
cup Walnuts chopped
When I make my morning smoothie it includes 3 oz of spinach, 3 oz of assorted kale (seasonally available here in Georgia and a
cup of
mixed frozen berries blended with some
soy milk (deliberately not in a vitamix to retain more fiber) then I
mix in 2 tbsp of chia, which absorbs up to 30x it's weight in water and gives you a major load of fiber.
Green tea booster shake Not rated yet 1 tea spoon matcha green tea 2
cups low card vanilla
soy milk 1 tea spoon splenda 1/2
cup vanilla yogourt 6 ice cube
Mix all together in blend...
Would
soy milk still block the phytonutrient effects of the green tea, or is this block only effective when it's
mixed in the same
cup?
2
cups chopped and packed kale (about 6 - 7 stems - worth) 1/2
cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy
milk, divided sea salt and ground black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh hearty herbs (I used a
mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams)
mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari
soy sauce 1 teaspoon tomato paste 1
cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan of water to a boil.
2 Cups Oats (Aldi's Rolled Oats: $ 1.13) 2 eggs, beaten (free from my family farm) 3 Cups
Milk (Aldi's Vanilla Silk
Soy Milk: $ 1.19) 1/2
cup sugar (Aldi's Brown Sugar: $ 0.14) 2 tbsp Baking
Mix (Gluten free or regular) or All purpose flour (Aldi's All - Purpose: $ 0.01) 1 tsp cinnamon (spice rack) ** 1 tsp vanilla (spice rack) **