Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut
milk 1/2
cup of Peanut Butter & Company» sThe Heat Is
On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
3/4 -1
cup unsweetened almond
milk (enough to help your batter come together, may need to adjust based
on how absorbent your protein is)
Sometimes I've added shredded coconut, pecans, dried cranberries, and a sometimes about a 1/4
cup of oats, and I've cut back
on the honey / maple syrup and added a bit of moisture (
milk or water).
Changes I made (because of what I had
on hand)-- used buttermilk instead of
milk and vinegar, used pureed squash from my freezer, and used 1 1/4
cups white whole wheat and 3/4
cup ap flour.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg &
milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer
on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
-1 / 2
cup of
milk or water, use more or less depending
on how thick you want it -1 / 2 tsp salt
1 3/4 — 2
cups unsweetened almond
milk (amount will depend
on how fresh the eggs are and brand of almond
milk used.
20 ounce can crushed pineapple 1/3
cup coconut rum (or any rum you have
on hand) 3/4
cup coconut
milk 2 teaspoons vanilla extract 1 1/2
cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2
cup unsalted butter, room temperature 2/3
cup sugar 3 large eggs 1
cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4
cup)
And all you need is 5 mins MAX Ingredients -2 / 3 scoops Rolled Oats -1 / 2
Cup Almond
Milk -1 Granny Smith Apples Chopped -1 Tbsp Cinnamon -1 / 2
Cup Frozen Berries -1 / 2 tsp Vegan butter / Coconut oil Optional Nuts (Almonds / Walnuts) 1 Tbsp Sugar Step 1: Prepare oatmeal as said
on label of QuickOats box.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut
milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer
on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling
cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
I used 1
cup total, but the total will depend
on the consistency of your coconut
milk.
Mango Lassi Popsicles makes 6 - 12 popsicles depending
on your molds Ingredients 2
cups ripe mango, chopped 1 1/2
cups Greek yogurt 1/2
cup milk 2 Tbsp sugar big pinch of ground cardamom big pinch of salt Instructions Peel -LSB-...]
The cream of chicken doesn't sound weird at all You can also use 4oz of cream cheese and 1
cup of
milk if you don't have the cream of ANY soup
on hand XO
Based
on previous comments I added 6 more eggs and another
cup of
milk.
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 extract
This looks wonderfull, but one question, in the recipe its says 0.5
cups of
milk is an ingredient, then to laddle out 0.5
cup of the
milk, and so
on, but then later it says to ass the remaining
milk, how can there be any remaining
milk if you laddle out all of the 0.5
cups?
I made a simple icing (1
cup homemade powdered sugar + 1 - 2 tablespoons
milk mixed together with a fork) and tossed a few sprinkles
on top.
I plan
on using 1-1/4
cup water and 1
cup dry
milk and will equal the correct amount of evaporated
milk
Turn the mixer
on low and drizzle in 1/4
cup of the
milk mixture and vanilla.
To the potato flesh add sour cream, butter, salt, pepper, 1/2
cup cheese, jalapeno pepper, 1/2 the green onions, and
milk (start adding 1/2
cup of
milk but you may not need to add it all depending
on the consistency you want).
Well, I didn't research it a whole lot to find out what is the «real» way to make it BUT what I did was use about 6oz of cultured buttermilk from the store and added it to 3
cups of raw
milk that was souring anyway and let it set out
on the counter for 24 hours in an airtight container.
On a more helpful note, I added probably about a 3/4
cup of fresh corn kernels and also subbed in some of the regular
milk for almond milke, because I had some I needed to use up.
● Melt butter in hot
milk ● Add to yeast mixture ● Add flour 1
cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up
on it's self lengthwise ● Butter and sprinkle cornmeal
on a cookie sheet ● Place dough
on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
3 bananas 1 tin of sweetened condensed
milk 2
cups whipping cream 1 package of digestive biscuits or graham crackers1 stick of butter 1 tsp vanilla 1 small bar of chocolate If you don't mind using store bought ingredients you can cut down a lot
on the steps but since I was posting it I figured I would make a proper version entirely from scratch just for you.
1/2
cup of raw cashews soaked for at least 8 hours or overnight 1/2
cup of tinned coconut
milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be
on top 3 tablespoons of maple syrup a dash of vanilla extract
1 tablespoon of almond butter + extra for drizzling
on top almond
milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4
cup and then add gradually if my blender is struggling.
What's in it: For the french toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond
milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending
on your sweetness preference)-- 1/4 teaspoon salt
2
cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated
on the large holes of a box grater (2
cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2
cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1
cup (120 g) chickpea flour 1 1/4
cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's
milk) ~ 1/4
cup (60 ml) mild vegetable oil for frying, such as sunflower
Then for the powdered sugar you'll need to 2.5 to 3
cups depending
on how much cream /
milk you add.
1/2
cup butter or Earth Balance Buttery Sticks, softened 31/2
cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2 tablespoons lemon juice Up to 1/4
cup milk of choice 1 tablespoon grated lemon zest, more to sprinkle
on top, optional
What's in it: 2 tablespoons coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending
on preference) grated fresh ginger 4 garlic cloves, minced 3
cups low sodium vegetable broth 1 butternut squash, peeled and cubed (about 5
cups) 1 14 - oz can light coconut
milk 1/4
cup red curry paste 1/4 tsp.
1/2
cup unsweetened, full fat canned coconut
milk (only use the thick white cream
on top!
Pumpkin Patch Trifle Ingredients: 1 box of Little Debbie Fall Party Cakes, Vanilla 1 box of Little Debbie Pumpkin Brownies 1 box of chocolate cake mix, prepared according to directions
on box 2 boxes of vanilla instant pudding mix 1 box of white chocolate instant pudding mix 6
cups of
milk (for pudding) orange and yellow food coloring bamboo skewers to hold pumpkins in place pumpkin candy Fall colored sprinkles Directions: Prepare boxed cake mix according to the package directions.
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut
milk (almond
milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot
on medium heat.
Let's start baking... Warm Dairy Free Chocolate Custard Smores Jars Yields: 6 - 8 servings, depending
on jars Ingredients: 2
cups of So Delicious Vanilla Coconut
Milk 3/4
cup of granulated sugar 1/3
cup of cocoa powder 1 egg 1/3
cup cornstarch 1/4 tsp salt 1 tsp pure vanilla extract about 1 1/2
cups of graham cracker crumbs 30 - 36 standard size marshmallows Directions: 1.
Let's start baking... Cookie Dough Frosting Ingredients: 1
cup margarine, softened (2 sticks) 3/4
cup granulated sugar 3/4
cup packed brown sugar 1/2
cup instant vanilla pudding 2 tsp pure vanilla extract 2 - 4 tbsp of
milk (it will depend
on your desired consistency for the frosting) 1 tsp salt 2
cups all purpose flour 2
cups mini semi sweet chocolate chips (again I prefer Ghirardelli brand) Directions: 1.
1
cup white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are used
on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again use fresh jalapeño if you can't find scotch bonnets) 1/4
cup sliced leeks 3/4
cup coconut
milk 1 1/2
cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp dried thyme (or 2 sprigs fresh)
Add remaining 1/2
cup + 2 tablespoons
milk alternative, warm water, oil, vanilla and egg replacer and beat
on medium - low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.
When you do 120 ml oil or 360 ml of soy -
milk (i.e. any liquid except water), do you still use the «ml» setting
on your weighing scale, or do you have a volume measuring
cup that you use?
Ingredients 2
cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1 tablespoon honey or agave nectar 1
cup unsweetened almond
milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all of the ingredients in a blender and blend
on high until combined.
1/4 tsp saffron 2/3
cup butter 1 3/4
cup milk 50 grams of fresh yeast (note: I use 2 packages of 0.6 oz) 1 egg 3/4
cup of granulated sugar 1 tsp salt 6 1/2
cup all purpose flour Raisins for decorating Egg white to be brushed
on before baking
I added one
cup of plain
milk with 1/4 c. sugar to a saucepan and started cooking it
on low / medium.
On the coconut
milk you say 1
cup can.
We followed the rest of the recipe but then made a standard cheese sauce (roux +
milk + 1
cup give or take of monterey jack) and poured that
on top before the final sprinkle of seasoning & thyme.
To the potato flesh add sour cream, butter, salt, pepper, 1/2
cup cheese, 1/2 the green onions, and
milk (start adding 1/2
cup of
milk but you may not need to add it all depending
on the consistency you want.
I just mix half a
cup of Maypo with coconut
milk or yogurt and let it sit
on the counter while I get dressed.
Place juice mixture, coconut
milk, rum, vanilla and 1
cup of ice in the blender and blend
on high until smooth.
2
cups unsweetened almond
milk 1 tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back of a chef's knife 1 vanilla bean — seeds scraped out 1/2
cup raw cacao butter — shredded (I like this brand) 2 tablespoons maca powder (optional, but great here) 1
cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling
on top — optional
goh - goh is a portable
cup of delicious granola made with 100 % natural and pure, air - dried
milk made for people who want
milk -
on - the - go!
Near the end of the cooking time, add 1/4 — 1/2
cup of the remaining
milk (depending
on the creaminess you desire), keeping in mind that the rice should not absorb all of the
milk.