My original recipe called
for oil and egg whites, I found using the whole eggs and eliminating the oil worked out much better.
Then I substituted a can of pumpkin
for the oil and eggs.
By substituting canned pumpkin
for oil and eggs, you'll be cutting out the fat without cutting the flavor.
Not exact matches
The Peanut Butter bar,
for example, contains only five ingredients: dates,
egg whites, peanuts, peanut
oil,
and sea salt.
«If you go into a deli
and order an
egg - white omelet, the first thing they do is squirt
oil all over the grill,» says Leone, a former district manager
for Boston Market
and Ranch 1.
This, then, brings us to the very same «chicken
and egg» issue that has plagued the Keystone XL pipeline (KXL)
and that has caused energy (
and myriad other) analysts to spill tons of virtual ink over: Are pipelines such as KXL
and NGP simply one form of bringing
oil to market (alongside rail,
for example), or do they enable increased production?
A fairly common meal
for Olympic athletes is, according to The Week, «a pound of pasta cooked with olive
oil (800 calories), a dozen
eggs (840 calories), an entire cheese pizza (2,000 calories)
and a pint of Ben & Jerry's cheesecake - brownie ice cream (1,000 calories).»
Wet ingredients 160 ml / 2/3 cup plain unsweetened yogurt or plant yogurt 80 ml / 1/3 cup coconut
oil, butter or olive
oil 10 fresh soft dates, pitted
and mashed 3 large
eggs (or 3 tbsp chia seeds mixed with 9 tbsp water) 1/2 cup / 120 ml apple sauce, unsweetened (see below
for instructions hot to make your own) 3 organic apples
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 large or 8 small, New Mexican green chiles, roasted peeled
and seeded, with the stems on 1/3 to 1/2 pound cheddar or Monterey Jack cheese, cut into sticks All - purpose flour 3
eggs 3 tablespoons flour 1 tablespoon water 1/4 teaspoon salt Vegetable
oil for frying
Dredge the stuffed chiles in the flour, dip them into the
egg whites
and then deep fry them in the
oil for 2 minutes per side, or until golden brown.
As a side note you list fish
oil which is fine if you're a pescatarian but not on the acceptable food
for a vegetarian
and equally
egg is still being debated by the vegetarian society as they're attempting to gain a legal definition
and most consider
eggs to still be an animal product albeit unfertilised.
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
Heat the
oil for frying,
and dip the meat pieces into the
egg mixture, then into the flour mix.
Add
eggs, milk,
oil,
and vanilla; beat on medium speed
for 2 minutes.
I'm always amazed when you can use healthier ingredients
for the same results but we're so used to things like
oil and egg that we don't even bother trying or remember to do so.
This schnitzel dinner
for example, is a delicious nutritionally complete meal, rich in protein from the chicken, phytonutrients
and antioxidants from the parsnip mash
and garden salad,
and healthy fats from the
egg and coconut
oil used
for pan-frying.
Viva Naturals Organic Coconut
Oil has a smoke point of about 350 ˚F, making it perfectly suitable
for scrambled
eggs, stir - fry, rice
and more.
1 dozen
eggs, hard boiled
and cooled in ice water 1 cup mayonnaise 2 teaspoons truffles in
oil salt
and pepper 1/2 cup chopped fresh chives (reserve a bit
for garnish)
You can also use pureed pumpkin as a replacement
for both the
eggs and the
oil in brownies (if using a boxed mix, just add a can of pumpkin puree
and bake as directed).
Here's my revamp: 2 tbsp unsalted butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3
eggs - 1/2 cup canola
oil 3 tbsp maple syrup 1 cup buttermilk - 3/4 cup all - purpose flour 3/4 cup cornmeal 1/4 cup rye flour 1 1/2 tbsp baking powder - 1/2 cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4 cup fresh chives
and / or parsley, finely chopped - 1/4 cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary,
for garnish Preheat oven to 400 ° with rack near top.
The
oil and egg make
for a tender cake, the cinnamon adds warmth,
and the cream cheese frosting provides its wonderful tanginess.
Your
oil and egg need to be at room temperature,
for instance I hope you give it another try!
I've also seen a recipe
for homemade mayo that is just
oil,
egg,
and salt.
Make
and bake cake mix as directed on box
for 13x9 - inch pan, using water,
oil and eggs.
The pieces of meat are marinated in a mixture of
egg white
and cornstarch, then dropped in either simmering water or
oil for a brief pre-cooking time.
Ingredients: 10 slices of soft, white bread / 3/4 C chopped fresh flat - leaf parsley / 1 large
egg yolk / 2 t fresh lemon juice / 2 t Worcestershire sauce / 1 1/2 t Tabasco sauce / 7 t Dijon mustard / 1/2 t paprika / 1/2 t dried thyme / 1/2 t celery seeds / 1/4 t freshly ground black pepper / 5 T olive
oil / 1 pound fresh cooked Dungeness crabmeat — check
for bits of shell
and keep pieces as whole as possible / 1/4 C chopped onion / 1/4 C each, seeded
and chopped green
and red bell pepper / Unsalted butter
for panfrying / 4 — 8 lemon wedges.
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
Ingredients: 1 pound spinach leaves, tough
and long stems removed 1 tablespoon extra-virgin olive
oil (plus more
for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2 cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled
eggs, peeled
and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt, as needed
salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten
egg salt & pepper vegetable
oil for frying Remove bones
and skin from salmon
and chop finely until it is almost ground Chop the onion finely
and cook lightly in the butter.
The filling, which calls
for curd cheese,
eggs, vanilla custard,
and that weird vanilla sauce mix was made with yoghurt, starch, sugar, chickpea flour,
and coconut
oil instead.
Ingredients 3
eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup
oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour
and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk
and let sit
for... Continued
For the Crepe Batter 2 large
eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive
Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley
and / or basil In a blender add the wet ingredients...
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted
and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut
oil (soft, not melted) ○ 2
eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
If no liquid is called
for, as in Bob's Red Mill GF Brownie Mix, use 3
eggs and 1/2 cup butter or coconut
oil.
They look at me as if I'm some sort of super-character person when I eat my spoonful of coconut
oil and two hard boiled
eggs for lunch,
and claim to be full.
1) Peel
and slice the onions thinly 2) De-seed red bell pepper
and cut into small cubes 3) Saute red bell pepper cubes
and sliced onions until onions turn slightly soft
and transparent 4) Mix sauteed red bell pepper, onions,
and corn together with
eggs, milk cream
and cream cheese 5) Season with salt, pepper
and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive
oil 8) Stretch a tart shell
and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell,
and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel
for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Delicious, though I can't help fiddling a bit, hope you don't mind - to make it more plant - based, I used the maple syrup, a chia seed
egg replacer
and a large Tbls of applesauce instead of
oil - some raisins
and dried cranberries
for the choc.
If you add both the
egg yolks
and 1 tablespoon of coconut
oil, it can have 30 + grams of fat, which may be just right
for some
and high
for others.
The ingredients
for egg roll in a bowl are the same as the filling
for regular
egg rolls — ground meat, coleslaw mix (shredded cabbage
and carrots), soy sauce, sesame
oil, minced garlic
and ginger.
- Preheat oven to 350 degrees
and line 1 pan of regular muffin tins
and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized
and 8 mini muffins
for the bouquet)- Add the cake mix, buttermilk,
oil, almond extract,
and vanilla extract to an electric mixer
and mix on medium
for 30 seconds - Add
eggs one at a time
and beat until well mixed - Turn mixer to high
and beat
for another 2 minutes - Fill liners about 2/3 full with batter - Bake
for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting
I mixed the
oil back in
and then put the jar in the fridge to keep the pb from separating while waiting
for the
eggs to warm up to room temp.
I just made these heavenly brownies
and did the following substitutions:
For every ounce of chocolate I used 3 tablespoons of cacao powder I added 4 tablespoons water
and 2 extra teaspoons coconut
oil since I used cacao powder Instead of arrowroot starch or flour, I used one
egg (sorry vegans!)
My butter cake mix calls
for 7 T of butter along with
oil and eggs.
They look a little like cupcakes thanks to that dreamy coconut whipped cream, but the ingredients are actually very wholesome (whole grain spelt flour, almond milk, a flax «
egg», a little coconut
oil, lots of shredded carrots,
and some coconut sugar
for sweetness).
(I like to fry herbs
and spices in olive
oil for omelette - ish scrambled
eggs, it's great)
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
It combines banana, whole - wheat flour,
eggs,
and coconut
oil for this super-simple
and tasty recipe.
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1
egg 1/2 cup water Salt
and pepper 1/4 cup
oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
Beat 2
eggs with 120g rapadura
and 35 ml sunflower
oil for a few minutes until well incorporated
and bubbly.