For the base recipe I used 2 tsp
dried basil instead of fresh, and left everything else as is, except of course omitting the parmesan.
Is it possbile to use
dry basil instead of fresh?
Not exact matches
Fresh mozarella vs. regular shredded mozzarella, fresh
basil vs.
dried basil and adding fresh tomatoes
instead of just the tomato sauce really matters!
I cooked the
basil with the tomato mixture I'm not eating bread so use portabello mushrooms
instead of bread (I cooked the mushrooms first a little iwth the tomato than with the fish in the oven to
dry it out a bit).
As suggested, I used eggplant
instead of mushrooms and only had
dried basil.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper
instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon
dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
Instead of
basil, I used fresh oregano from my garden, plus a little
dried savory and thyme.
Of course I used insanely good flavors that represent some of the splendor of the Mediterranean: olives, sun -
dried tomatoes,
basil, and garlic; but closed the door on gluten by using cashews and buckwheat
instead of traditional wheat flour.
* 2 cups all - purpose flour (I used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2 tablespoons baking powder * 1 1/2 tablespoons minced fresh rosemary or 1/2 tablespoon
dried (I used minced fresh
basil instead) * 1/2 teaspoon sugar (I used organic sugar) * 3/4 teaspoon kosher salt (I used fine sea salt) * 1/4 teaspoon black pepper * 6 tablespoon (3/4 stick) unsalted butter, chilled and cut into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup buttermilk, plus more for topping
I used regular flour, made my own chefs blend (powdered garlic,
dried basil, pepper, seasoned salt, paprika), added chopped tomatoes, and finished with butter
instead if the grapeseed oil.
You can use lemon juice
instead of vinegar, sun -
dried tomatoes
instead of roasted red peppers, or fresh
basil instead of dill.
Filling 2 cups meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun -
dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil
instead of the
dry variety) 1 packed cup fresh
basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut meat, water and oil with the Irish moss until very smooth.
Finally, I used a store - bought sun -
dried tomato pesto and a store - bought, classic
basil pesto as the «sauce» for this pizza
instead of traditional tomato sauce.