1 3/4 cups all purpose flour 1 cup sugar 1/2 cup dark brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons pumpkin pie spice 2 eggs 1 15 ounce can of pumpkin puree 1/2
cup vegetable oil For topping 1/4 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 1 tablespoon butter
Not exact matches
2 tablespoons butter 2 tablespoons
vegetable oil 1/4 pound bacon, chopped 1 onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry Powder, recipe here 1/4 teaspoon ground cloves 1/2
cup water 2
cups half and half Chopped Italian parsley
for garnish
2 tablespoons butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2
cups cooked whole kernel corn 1 teaspoon dried oregano 1/3
cup sour cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour
for dredging 3 eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt
Vegetable oil for frying
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
Pastry and Assembly: 2
cups flour Pinch of salt 1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water
Vegetable oil for deep - frying
1 tablespoon unsalted butter 1 tablespoon olive
oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2
cups low - sodium chicken or
vegetable broth 2
cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1
cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot sauce of your choice (
for serving)
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive
oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2
cups warm
vegetable broth 2
cups unsweetened warm soy or almond milk
2 teaspoons olive
oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut into florettes 4
cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of fresh black pepper 1 tablespoon arrowroot or cornstarch 1
cup loosely packed basil leaves, plus a little extra
for garnish
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C
vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt
for the cream cheese frosting: 6 oz cream cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
for the lentils: a few tablespoons of olive
oil 2 carrots, diced 2 celery stalks, diced 1/2 onion, diced 2 - 3 cloves of garlic, minced 2
cups of black lentils, rinsed 3 - 4
cups (plus you might need another
cup or two) of homemade
vegetable broth (optional - you may want to add a bay leaf, or a sprig of rosemary, depending on how flavorful your broth is)
For the arepas: 7 1/2 cups lukewarm water 2 tablespoons salt Pinch of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil for pan fry
For the arepas: 7 1/2
cups lukewarm water 2 tablespoons salt Pinch of sugar 6
cups pre-cooked white cornmeal, or harina pan
Vegetable oil for pan fry
for pan frying
Ingredients 1 pie crust (I used this one, with Spectrum
vegetable shortening substituted
for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light corn syrup 2 teaspoons neutral
oil, like safflower 3/4
cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves
for the cupcakes: 1 box (18.25 oz) yellow cake mix 1/2
cup buttermilk 1/2
cup molasses 1/3
cup vegetable oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutmeg
1
cup whole wheat flour 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted
vegetable oil or butter
for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
3 tablespoons
vegetable oil, divided 2 large shallots, thinly sliced (1
cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2
cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices
for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
Substituted a couple things
for what I did / did not have —
vegetable oil for the coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4
cup, and added a 1/4
cup of dark chocolate chips.
for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3
cup vegetable shortening 1 1/4
cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2
cup buttermilk 1/3
cup grapeseed
oil 2 tsp clear vanilla extract 2
cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4
cup + 2 tbsp white sprinkles, separated
1/2
cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2
cup nondairy milk Neutral
vegetable oil,
for frying 1 1/2
cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive
oil 1 medium onion, finely chopped 3
cups canned or packaged
vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1
cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped,
for garnish
Recipe Developed
for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1
Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water
Vegetable oil for cooking... Continued
* 1
cup cilantro leaves and stems, plus extra leaves
for garnish * 1 onion, chopped * 2 jalapenos * 1-3/4
cups chicken or
vegetable broth plus 2 Tablespoons, divided * 2 Tablespoons olive
oil * 1-1/2
cups long grain white rice * 2 cloves garlic * 1 teaspoon salt
1) 3 avocados 2) 1 large tomato 3) 1 medium onion 4) 1/2 lemon (
for lemon juice) 5) 1 small
cup of chopped parsley 6) 8 — 10 pieces of tortilla bread 7) 1 small
cup of
vegetable oil
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2
cup) unsalted butter 1/2
cup olive
oil 1/2
cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4
cups low - sodium
vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2
cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar
For serving: chopped green onions, shredded cheddar cheese, sour cream
3 tablespoons olive
oil 1/4
cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping
cup sweet red peppers, diced large (or one red bell pepper) 2
cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra
for garnish) 2 1/2 to 3
cups vegetable broth at room temperature 2
cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2
cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2
cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
We usually use flax
for eggs, but since this recipe already calls
for flax, I used 5 different eggs substitutes: 1/4 coconut yogurt, 1/3
cup applesauce, 1/4
cup vegetable oil (I used olive), 2 heaping tbsp potato starch, 2 heaping tbsp arrowroot powder.
1 16 oz can chickpeas, drained and rinsed 1/4
cup extra virgin olive
oil 1
cup vital wheat gluten 1
cup plain breadcrumbs 1/2
cup vegetable broth or water 1/4
cup soy sauce 1 teaspoon dried thyme 1 teaspoon paprika 1/2 teaspoon dried sage Olive
oil for pan frying
ingredients:
for the cupcakes: 95 grams (3/4
cup) all - purpose flour 150 grams (3/4
cup) superfine sugar 60 grams (1/2
cup) dark Dutch - process cocoa powder 1 teaspoon espresso powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 120 grams (1/2
cup) buttermilk, room temperature 80 grams (1/3
cup) coffee, hot 42 grams (3 tablespoons)
vegetable oil 1 egg
1/2
cup canola or other
vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy milk, but I prefer sour cream)
1/2
cup whole wheat flour 3/4
cup warm water (about 100 °F) 1 tsp honey 2 1/4 tsps (1 pkt) active dry yeast 1 1/2
cups all - purpose flour 3 tbsps olive
oil 1 1/2 tsps salt
vegetable oil for greasing the bowl
for the dough 1 tsp active dry yeast 3/4
cup warm water (104 - 110 °F) 2
cups all purpose flour 1
cup cornstarch 5 tbsp white granulated sugar 1/4
cup canola or
vegetable oil 2 1/2 tsp baking powder
Extra virgin olive
oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2
cups low sodium
vegetable stock 1
cup uncooked quinoa + 1 1/2
cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas
for serving and dipping
For the Pancakes... In the same bowl that you used for the filling and the icing - no need to be using or washing too many bowls now - mix together: 2 cups pancake mix - I used Bisquick's Heart Healthy 3 eggs 1/4 cup canola or vegetable oil 1 T. powdered sugar 1 1/4 cups m
For the Pancakes... In the same bowl that you used
for the filling and the icing - no need to be using or washing too many bowls now - mix together: 2 cups pancake mix - I used Bisquick's Heart Healthy 3 eggs 1/4 cup canola or vegetable oil 1 T. powdered sugar 1 1/4 cups m
for the filling and the icing - no need to be using or washing too many bowls now - mix together: 2
cups pancake mix - I used Bisquick's Heart Healthy 3 eggs 1/4
cup canola or
vegetable oil 1 T. powdered sugar 1 1/4
cups milk
1.1 lbs (500g) of fresh spinach 2 1/4
cups (56 cl) of
vegetable stock 2 1/4
cups (56 cl) of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2 red scotch bonnet chili pepper (optional) 2 tablespoons of olive
oil 2 teaspoons of cumin powder 1/2 teaspoon of turmeric powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut
for decoration Salt
:) Linguine with porcini and
vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2 tablespoons olive
oil handful of fresh basil leaves, chopped 2 tablespoons fresh oregano leaves 1/2
cup tomato sauce — I used homemade 1/2
cup (120 ml) red wine 3 tablespoons water 1/2
cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2
cup (120 ml) boiling water
for 10 minutes.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive
oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a
vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves
for garnish
For the Dough 2
cups whole milk 1/2
cup vegetable oil 1/2
cup sugar 2 1/4 tsp active dry yeast 4
cup flour 1/2
cup flour 1/2 heaping tsp baking powder 1/2 scant tsp baking soda 1/2 tbsp salt
For the cake: 3 large eggs 200 grams (1
cup) sugar 100 grams (1/2
cup)
vegetable oil 125 ml.
Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or
vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots, finely diced 2 - 3 cloves garlic, peeled and smashed 1/4
cup soy sauce 2
cups red wine 2
cups beef broth 2 bay leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and pepper to taste chives
for garnish
1
cup dried white beans 2 tablespoons
vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2
cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro,
for garnish
2 tablespoons olive
oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems
for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1
cup full - bodied red wine 2
cups beef or
vegetable broth (beef broth is traditional but
vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1
cup pearl onions, peeled (thawed if frozen) Egg noodles,
for serving Sour cream and chopped chives or parsley,
for garnish (optional)
1 tablespoon olive
oil 1 medium white onion, roughly chopped 1 tablespoon minced fresh ginger 1 garlic clove, minced 1/2 teaspoon cumin 1 teaspoon kosher salt 1-1/2 pounds carrots, peeled and roughly chopped 4
cups vegetable stock Chopped fresh chives and scallions
for serving
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies
For the Cookies: 1/2
cup honey 1/3
cup molasses 2 tablespoons butter 2 eggs, at room temperature 2
cups whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3
cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons
vegetable oil For the Rum Glaze: 1
cup confectioners» sugar, sifted 1 - 2 tbsp.
1 tablespoon olive
oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4
cup tomato paste 1/2
cup French lentils, soaked
for at least 8 hours and drained 2
cups marinara sauce 6
cups vegetable stock 1 heaped
cup small - diced
vegetable of choice (see headnote) 4
cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste
1.5
cups of organic low - sodium
vegetable or chicken broth 1/2 teaspoon of turmeric 1/4 teaspoon of cumin 2 cloves of garlic, minced salt & pepper olive
oil * toasted whole grain buns or bread
for serving
1 green (or semi-ripe) plantain 1
cup dried aduki beans, soaked overnight and left to sprout * 1/2
cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or
vegetable)
oil 4 — 5 bunches of fresh coriander (cilantro)
for garnish
Ingredients
For the doughnut: 1
cup flour (I used 3/4 all - purpose and 1/4 whole wheat) 1/4
cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2
cup sugar 1/4
cup vegetable oil 1 large egg 1/3
cup Greek yogurt (I used 0 % Vanilla Chobani) 1/4
cup milk 1/2 teaspoon vanilla extract
1
cup all purpose flour 1
cup whole wheat flour 2 tbsp granulated sugar 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp cinnamon 2-1/4
cups buttermilk * 1/4
cup sour cream 2 eggs 3 tbsp unsalted butter, melted and cooled slightly 1/2
cup mini chocolate chips 1 - 2 tsp
vegetable oil for greasing pan
• 2 tablespoons olive
oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2
cups) • 2 1/2
cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2
cup plain Greek yogurt • 2 tablespoons toasted cumin seeds,
for garnish
ingredients:
for the chocolate cake: 1/2
cup vegetable oil 1 1/2
cups sugar 1/2 teaspoon kosher salt 1 egg 1 1/4
cup hot water 1 tablespoon vanilla extract 1/2
cup cocoa powder 2 1/4
cups flour 1 1/2 teaspoons baking soda
For the soup: 1 t
oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2
cups 1 inch cubes) chopped pumpkin 1
cup white wine (or
vegetable broth) 4
cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste