Sentences with phrase «cup vanilla soy»

My favorite way to make this shake a hearty breakfast: use 1 cup vanilla soy milk (100 calories), 1 scoop chocolate protein powder (120 calories), 1 cup frozen berries (80 calories), 1 tablespoon cocoa powder (10 calories), and 2 tablespoons peanut butter (190 calories).

1 3/4 cups oat flour 1 1/4 cup buckwheat flour 3 teaspoons arrowroot powder 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cardamom 1/4 teaspoon sea salt 1/3 cup extra virgin coconut oil, slightly melted 1/4 cup almond butter 1 cup vanilla soy yogurt 1 1/2 cups shredded apple 1/2 cup frozen blueberries

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

What's in it: 3 ripe bananas (2 for the pops, 1 for the slices on top) 1/3 cup nutella or chocolate - hazelnut spread 2/3 cup vanilla soy milk optional: 1/4 cup dark chocolate chips, melted

I did 1/2 cup oats,, 1 cup vanilla soy milk, 1 tbsp pb (1/2 and 1/2), 1/2 tbsp choc chips, 1 tbsp cocoa and than the vanilla extract, cinammon and salt halved too.

Blend the cocoa mixture, 1/4 cup vanilla soy milk, 1 shot vanilla - infused vodka, 1 teaspoon chocolate syrup, and 1/2 cup ice.

What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray

Vanilla cream filling 1/4 cup cane sugar 2 tbsp tapioca starch 1/4 tsp xanthan gum, optional Small pinch of turmeric, for color 1 1/3 cups vanilla soy milk

What's in it: 6 large or extra large eggs, 3 whole, 3 whites only 1 1/2 cups vanilla soy milk (almond milk or regular milk will work too) * I recommend using the sweetened almond milk or soy milk because that way you don't need to add any additional sweeteners 1 teaspoon grated orange zest 1/2 teaspoon kosher salt 1/2 teaspoon cinnamon 1 large loaf challah or brioche bread (or if you want to be even more health concious, choose a whole grain loaf) 1 Tablespoon unsalted butter Nonstick cooking spray

Not exact matches

• 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)

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.

2 c flour 1 1/2 tsp baking soda 1/4 tsp sea salt 3/4 c raw sugar 1 cup + 2 tbsp soy milk 1 tbsp apple cider vinegar 1/3 c rice bran oil 1 tsp vanilla extract 1 cup raspberries

Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)

Buttermilk Syrup ThereIsLifeAfterWheat.com * gluten - free * soy - free * nut - free * oat - free * egg - free Ingredients: 1/2 cup butter 3/4 cup sugar 1/2 cup buttermilk (store bought or make your own) 1 tsp Baking Soda 1 tsp Vanilla Instructions:...

Filling: 300 g (1 cup plus 1/4 cup) vanilla soy yoghurt 30 g (1/4 cup) cornstarch 2 tablespoons chickpea flour 2 teaspoons vanilla extract 2 tablespoons melted, refined coconut oil optional: 50 g (1/4 cup) sugar (I made mine without since the yoghurt is already sweetened.

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

1/2 cup soy margarine, softened (I used Earth Balance) 1/4 cup coffee 1 tsp espresso powder 3 cups powdered sugar 1-1/2 tsp vanilla

1 1/2 cups unsweetened vanilla almond or soy milk 1 TB cocoa powder 1/2 tsp coconut sugar 1 packet Stevia or 1 tsp brown or white sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp pure vanilla extract 1/2 tsp blackstrap molasses *

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla vanilla extract

Place the remaining 3/4 cup of soy milk and remaining ingredients, except vanilla extract, into a medium saucepan and bring just to a boil, stirring occasionally.

1 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

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.

Vegan Maple - Cream Cheese Frosting: 1/4 cup vegan butter (I like Earth Balance), softened 1/4 cup vegan cream cheese, softened approximately 2 - 3 cups powdered sugar approximately 2 - 3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite) 1/2 teaspoon maple flavoring

Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond milk

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

Frosting Version # 2 2 cups powdered sugar 2 tablespoons water / juice / rice / soy / cow's milk 1/2 teaspoon vanilla extract or a drop or two of mint or orange, etc. 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.

2 cups rolled oats 2 cups light vanilla soy milk (recommended: Silk) 2 eggs 1 teaspoon baking powder 1/4 teaspoon salt A pinch of nutmeg 2 tablespoons honey 1/2 cup dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chips

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)

Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries

Ingredients: -2 eggs -3 / 4 cup soy slender vanilla soy milk -1 100 % whole wheat hot dog bun (Kroger)-2 tsp dried minced onions -1 tsp salt -1 tsp thyme -1 tsp parsley -1 lb.

8 tablespoons butter or dairy - free shortening, of choice 4 ounces unsweetened baking chocolate 1 1/2 cups sugar 2 eggs 1/4 cup milk of choice (cow, rice, soy, nut, hemp) 1 teaspoon pure vanilla extract 1 cup gluten - free flour blend of choice 1/2 teaspoon salt

Pumpkin Pie Protein Smoothie Vegan, gluten - free, soy - free, refined sugar - free Makes 1 large serving 1 cup unsweetened pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1 cup unsweetened almond milk, or other dairy - free milk 1 scoop unflavored (or vanilla) protein powder * — optional 2 - 3 TBSP agave or maple syrup, to taste 1/2 tsp.

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

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

Frosting 1/2 cup vegan butter 1/2 cup non-hydrogenated shortening 1 1/4 cup powdered cane sugar 1/4 cup unbleached flour 1 vanilla bean, split and scraped 1 1/2 tsp pumpkin pie spice 1 tbsp soy creamer Pinch of fine sea salt

Icing 2 ounces bittersweet chocolate 1/2 cup vegan margarine 3 cups organic powdered sugar, sifted 1 teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be substituted) 1 teaspoon vanilla extract

Mix brown sugar, squash puree, oil, eggs, vanilla and 1/2 cup of the soy milk in a separate large bowl.

for the cookie dough filling: 2-1/2 cups all purpose flour 1 tsp salt 1 cup vegan butter, at room temperature 3/4 cup granulated sugar 3/4 cup brown sugar, packed 1 tsp vanilla 1/3 cup soy or almond milk 1 cup vegan chocolate chips

Laska, Baker's Cocoa 4 tablespoons soy milk Westsoy, Organic, Unsweetened Plain 1 tablespoon vanilla extract Simply Organic 2 1/4 cups confectioners» sugar (Trader Joe's organic, cane juice and tapioca) 1/2 cup Let's Do Organic, Creamed Coconut 3 Tablespoons water To make the cake: 1.

2-2/3 cup all - purpose flour 1 teaspoon ground cinnamon 2 teaspoons baking powder 1 teaspoon kosher salt 1 cup granulated sugar 3/4 cup plus 2 tablespoons vegetable oil 1-1/2 cups plain soy milk 1 tablespoons cider vinegar 1 teaspoon vanilla extract 2 Granny Smith apples, peeled, cored and roughly chopped

FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4 cups sugar: evaporated cane juice (Trader Joe's organic) 2/3 cup coconut oil (Trader Joe's organic) 1 tablespoon ground golden flaxseeds (Nuts.com, organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply Organic 1 cup non dairy milk Westsoy, Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's Organic)

1/2 cup brown sugar, packed 1/4 cup granulated sugar 2/3 cup vegetable oil 1/4 cup almond or soy milk (regular milk will also work for non-vegans) 2 teaspoons pure vanilla extract 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it vegan)

FOR THE FILLING: 1/3 cup nonhydrogenated margarine, such as Earthbalance 1/3 cup nonhydrogenated shortening 21/2 to 3 cups confectioners» sugar 2 teaspoons vanilla extract For the chocolate icing: 1/3 cup plain soy milk 4 ounces bittersweet or semisweet chocolate, chopped 2 tablespoons pure maple syrup or confectioners» sugar

-1 cup non-dairy milk (I used coconut milk, but almond or soy will work too)-3 / 4 cup frozen strawberries -1 / 4 cup roasted unsalted peanuts (you can also use 2 T of natural peanut butter, if you are strong enough to keep such things in the house — I'm not)-1 / 4 cup frozen blueberries -1 scoop protein powder (I used Sunwarrior vanilla)-2 medjool dates

1.5 cups of Silk soy milk 1 frozen banana, sliced into 4 - 5 pieces 1 teaspoon of ground cinnamon 1 teaspoon of vanilla extract 2 dates, pitted 6 ice cubes Dash of cinnamon / sugar on top for garnish

For the cake: 2 cups all purpose flour 1 t active dry yeast 2/3 cup rice or soy milk 1/4 cup sugar 2 1/2 T canola oil 1 pinch salt 1 T vanilla sugar (or 1 t vanilla extract)

3/4 cup flour 1/4 t baking powder 3 T sugar 2 1/2 T margarine (= 1/3 stick) 1/2 t vanilla extract or 1/2 T vanilla sugar 1/2 — 3/4 T soy milk (as needed)

1) 2 cups of hazelnut meal 2) 4 tablespoons tapioca flour (or arrowroot powder) 3) 1 teaspoon baking powder 4) 1/2 teaspoon of salt 5) 1/4 cup of butter (or ghee, coconut oil or palm shortening) 6) 1/2 cup of brown sugar (or 1/4 cup honey) 7) 1 large egg (or two small eggs), room temperature 8) 1 tablespoon of pure vanilla extract 9) 1/2 cup dark chocolate chips (gluten, dairy, soy free)