Sentences with phrase «cups plain soy milk»

2 large red flesh plums (black plums work too) 6 red cherries 1/2 teaspoon ground vanilla (or 1 teaspoon extract) 2 teaspoons coconut butter 1 1/2 cups plain soy milk (see note) 2 tablespoons chia seeds

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 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

Crust: 1/2 cup rolled oats 3 tablespoons sesame seeds 1 cup whole wheat pastry flour or white whole wheat flour 1/2 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1/3 cup plain soy milk 1/3 cup extra virgin olive oil

Ingredients: 1 store - bought frozen pastry shell, such as Wholly Wholesome brand 2 1/2 teaspoons olive oil, divided 2 shallots, peeled and thinly sliced 1 (5 - ounce) package prewashed fresh baby spinach 1/2 teaspoon salt, divided 1/4 teaspoon pepper 1 (4 - ounce) package assorted mushrooms 2⁄3 cup freshly grated Parmesan (about 3 ounces), divided 1 cup plain soy milk 1 large egg 3 large egg whites

Ingredients: 1 cup oat flour 3/4 cup old - fashioned rolled oats 1/2 teaspoon baking powder 1/3 teaspoon baking soda 1/2 teaspoon salt 1/2 cup raw sugar 1/3 cup canola oil 1/3 cup plain soy milk 1/2 teaspoon vanilla extract 1/2 ripe banana, cut into small pieces 1/4 cup chopped walnuts or other favorite nut 1/3 cup semisweet vegan chocolate chips (such as Tropical Source)

Banana & Honey Smoothie: Blend (in a blender) 1 cup plain soy milk, 1 banana, 1 tablespoon honey, 2 tablespoons oatmeal and 1 tablespoon of flax seeds.

Not exact matches

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)

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

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

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

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

1 1/2 cups unbleached all - purpose or whole wheat flour (or a combination) 1 teaspoon salt 2 teaspoons sugar 1/2 cup oil 2 tablespoons unsweetened or plain soy milk

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.

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)

FOR THE ROYAL ICING: 2 cups confectioners» sugar 1 to 2 tablespoons plain soy milk.

8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot of boiling salted water until it is al dente, 7 to 9 minutes.

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.

Makes about 40 ounces Ingredients 12 ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2 cups milk (or substitute unsweetened almond or soy milk) 1/4 cup almond flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1 teaspoon almond extract) 1 teaspoon vanilla extract 10 ice cubes Directions Place all of the ingredients in a blender and blend at high speed until creamy and smooth.

For the rolls: 280 g flour (2 1/3 cups)[I used 1/2 whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy milk, room temperature (2/3 cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil of your choice works well, too] 1/4 t salt

1/2 cup creamy, natural peanut butter 1/2 cup pure maple syrup 1/4 cup raw cacao powder 1/4 cup plain, unsweetened soy milk (or almond milk)

PROTEIN: 1 cup skim or soy milk 6oz plain nonfat Greek yogurt 1/2 cup nonfat cottage cheese 1/4 cup nonfat ricotta or cream cheese 1 slice reduced fat cheese 1/4 cup reduced fat shredded cheese 1/4 cup of egg whites 3oz chicken, turkey, or fish 1/2 cup cooked beans or lentils 1/4 package of tofu or tempeh

the base 1/2 cup rolled oats pinch of fine sea salt pinch of ground cinnamon 1 tablespoon chia seeds 3/4 cup plain, unsweetened soy milk (almond or hemp work well too)

for mayo base: 1/2 cup (125 mL) unsweetened plain soy milk 1 cup (250 mL) sunflower oil 1/2 tsp (2 mL) dry mustard powder 1/2 tsp (2 mL) apple cider vinegar 1/2 tsp (2 mL) raw agave nectar 1 tsp (5 mL) sea salt 2 tsp (10 mL) freshly squeezed lemon juice for garlic mayo: 1 to 2 cloves garlic, minced

olive oil mayo 1/4 cup plain, unsweetened soy milk 1/4 teaspoon sea salt 1 small garlic clove 1 1/2 teaspoons fresh lemon juice 1 teaspoon maple syrup (optional, but I like it for this sandwich) 1/2 cup cold pressed, extra virgin olive oil

1 cup (250 mL) light spelt flour 1/2 tsp (2 mL) sea salt 1/2 tsp (2 mL) baking powder 1/2 tsp (2 mL) curry powder 3/4 cup (175 mL) water 1/2 cup (125 mL) plain unsweetened soy milk

1 cup of a plain, unsweetened non-dairy milk (not coconut or rice milk; choose unsweetened plain almond or plain unsweetened organic soy) *

french toast 1 ripe, 8 - inch banana (about 2/3 cup mashed) 1/2 cup plain plant milk (I used soy) 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 thick slices of sturdy bread (such as whole grain sourdough)

(Plain soy milk, for example, contains about 100 calories per cup — comparable to skim milk's 80 calories — but the flavored varieties can contain much more.)

2 cups fortified plain or vanilla soy - or rice milk 1 frozen or fresh banana, or 1 small ripe mango, peeled and cut into chunks 3 pitted dates, chopped 1 teaspoon ground cardamom 1/4 teaspoon black pepper

1 cup of a plain, unsweetened non-dairy milk (not coconut or rice milk; choose unsweetened plain almond or plain unsweetened organic soy) *

Ingredients, Makes 3 servings 2 cups fortified plain or vanilla soy - or rice milk 1 frozen or fresh banana, or 1 small ripe mango, peeled and cut into chunks 3 pitted dates, chopped -LSB-...]

1/2 cup fresh bread crumbs (I make crumbs from Ezekiel bread) 6 large potatoes 1/2 cup soy milk, unsweetened, plain salt and pepper to taste 4 tablespoons oil - free vegetable broth 1 large onion, minced 6 ounces zucchini, diced 2 15 - ounce cans of lentils, drained, rinsed (or equivalent cooked from scratch) 2 tablespoons dry red vegan wine 2 tablespoons soy sauce or Bragg's Liquid Aminos 4 tablespoons of prepared chili sauce (I use Organicville brand) 1/2 teaspoon cumin dash of Cajun seasoning, or seasoned salt (optional) salt and freshly ground pepper, to taste 8 to 10 ounces baby spinach or arugula leaves, chopped

2 cactus fruit or 2 ozs of Nopalea juice 1 cup frozen ripe red grapes 1 tablespoon chia seeds 1 banana (fresh or frozen) 1 cup of soy milk 1/2 cup of plain yogurt