Not exact matches
I subbed banana
for the apple sauce and
soy milk with two dates blended into it
for the liquid, some vanilla, cocoa
powder (about 3 or 4 Tlbs.)
The recipe calls
for milk of your choice, such as almond or
soy, frozen strawberries, banana, ice cubes, protein
powder, agave nectar (but you can substitute with honey or maple syrup if you're not a fan of agave), and toppings, such as berries, banana, granola and coconut flakes.
Monica: I make the below recipe
for broa, which calls
for milk, but I always use something else...
soy milk or just water plus protein
powder (I know... it turns out though) or extra oil.
1/2 cup of raw cashews soaked in water
for at least 3 hours 1/4 cup of
soy or unsweetened almond
milk 1 tablespoon of lemon juice 2 tablespoon of nutritional yeast + extra
for sprinkling 1/2 teaspoon of garlic
powder 1 teaspoon of apple cider vinegar a pinch of sea salt and pepper
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut
milk (sub almond, rice or
soy milk) 1/2 cup cocoa
powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds
for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking
powder 1/2 tsp salt 1/4 cup + 2 Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or
soy milk 1/2 cup raspberries Coarse sugar
for sprinkling
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry
powder (of choice) 1 teaspoon turmeric
powder 200 ml coconut
milk 2 teaspoons coconut oil Few dashes
soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions
for garnish
For the biscuits: 1 1/2 cups flour 1 teaspoon salt 1 teaspoon baking
powder 1/2 teaspoon baking soda 3 tablespoons margarine 1/2 cup
soy milk 1 1/2 teaspoons apple cider vinegar
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)
1 3/4 cup of spelt flour 1 1/2 cup of almond or
soy milk (I wouldn't recommend using rice / oat or coconut
milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein
powder 2 tablespoon of raw cacao
powder 1 1/2 teaspoon of baking
powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt
It could easily be replaced with about 1/2 teaspoon of ginger
powder for the taste, and an extra 1 dl of
soy milk for the liquid.
for the batter: 1 c all - purpose flour 1 tsp baking
powder 1/4 tsp ground ginger pinch salt 6 tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1 tsp vanilla extract 1/4 c
soy yogurt 1/4 c
soy milk (or any nondairy
milk) 1 lb apples — peeled, cored and cut into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try
powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened
soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil
for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
Here's how to make a green smoothie of your own: 2 cups almond
milk (
soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein
powder (
soy or hemp work well) Greens: spinach has the mildest flavor and
for a beginner, I would recommend starting with 1/2 cup.
Ingredients: 3/4 cup (100 g) almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200 ml almond
milk 2 (3.5 oz / 100 g each)
soy - free dark chocolate bars 3 cartons (6 oz / 170 g each) of So Delicious Greek almond or coconut
milk yogurt 1/3 cup (50 g) coconut sugar or other natural sugar 1/3 cup (55 g) gluten - free flour or rice flour 1 carton of raspberries
for garnish
Powdered sugar
for dusting (optional)
Refined coconut oil,
for the baking sheet 3/4 cups whole wheat panko (Japanese bread crumbs) or whole wheat bread crumbs 1/3 cup vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4 teaspoon paprika 1/4 teaspoon cayenne
powder 1 cup
soy milk 3/4 cup brown rice flour 1-1/2 pounds seitan (in larger blocks as opposed to thin slices), broken into large hunks
Ingredients: 2 cups nondairy
milk 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 scoop rice protein
powder (
soy or hemp work well) Greens: spinach has the mildest flavor and
for a beginner, I would recommend starting with 1/2 cup.
I'm going to give that method a try with
soy milk ice cubes and my favorite chocolate peanut butter protein
powder for an indulgent drink that's totally healthy.
cup unsweetened rice
milk, almond
milk,
soy or dairy
milk * Recommended chocolate brands
for powder and bar: Green and Black's Organic, Scharffen Berger, Valrhona
1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking
powder 1/4 teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup
soy milk (or any non-dairy like almond
milk or rice
milk) 1 teaspoon canola oil (or olive oil) Additional water, about 1/4 — 1/3 cup Canola oil
for the pan Banana, Blueberries, other fruit, optional
«It's the best protein supplement option
for health - conscious individuals that want a great tasting, plant - based protein without all of the sugar, cholesterol and artificial ingredients found in many whey,
soy, egg,
milk, and casein
powders.
1 large white onion 1 cup raw cashews, soaked in water
for a couple of hours or overnight, then drained 3 cups unsweetened
soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup white wine 3 tablespoons nutritional yeast 2 tablespoons red or white miso 1 teaspoon onion
powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon salt (omit if sodium is an issue) 1/2 teaspoon turmeric (optional,
for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
Ingredients
For the «jelly puddings» 500 ml mixed berry juice (the one I used was a blend of blackcurrant, cranberry, strawberry and raspberry juices) 3 teaspoons agar
powder For the white chocolate sauce 100 g white chocolate (I used vegan white chocolate chips) half a teaspoon ground cinnamon 200 ml
soy milk 1 teaspoon cornstarch -LSB-...]
Substitution Options: Canned coconut
milk: you can experiment with using any unsweetened nondairy
milk, but you may then want to double the cornstarch to make up
for the lost thickness Peanut butter: try almond or cashew butter Tamari /
soy sauce: Bragg or coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener of your choice Cornstarch: you could experiment with arrowroot
powder or tapioca starch, though I have not tried either
For the Pesto Biscuits: 2 c all - purpose flour 5 tsp baking
powder 1 tsp salt 5 tbsp Earth Balance 1/4 c pesto of choice (I used leftover Brazil Nut Basil Pesto) 1/3 -1 / 2 c
soy / almond
milk
--
Soy or Rice / Quinoa
milk instead of Almond
milk — Canned 100 % Pure Pumpkin instead of the bananas — Substitute whole oats
for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly
for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup
for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa
powder and just mix it into the whole thing!
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
I used: 1/3 cup (sweetened)
soy milk 1 teaspoon lemon juice 2 tablespoons ground flax seed 1 1/4 c all purp flour 2 teaspoons baking
powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 cup rice bran oil 1/2 cup dark cane sugar 1 teaspoon vanilla Thanks a lot
for the recipe!
1 3/4 cups almond or
soy milk 1 tablespoon apple cider vinegar 1/4 cup of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest of 1 lemon 1 cup coconut sugar, plus 1 teaspoon
for the pan 1 cup of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking
powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
1 cup
soy milk 2 teaspoons apple cider vinegar 2 tablespoons sugar 1 teaspoon pure vanilla extract 1 cup all - purpose flour 1 tablespoon baking
powder 2 teaspoons minced fresh thyme 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/4 cup fresh raspberries (keep a few berries out
for garnish, if desired) Nonstick spray
I subbed in
soy milk and coconut
milk powder for the
milk and
milk powder and both worked just fine.
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 %
milk, but you can use
soy milk as well) 1 tablespoon curry
powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped,
for garnish
This certified organic
powder uses
soy proteins instead of
milk, meaning it's not only gentler
for infants, but it also is guaranteed to not have added growth hormones sometimes found in cow's
milk.
My baby took
soy milk powder for a week before as instructed by doctor, since he got lactose intolerence, and found no harm to health so far.
A gentle, patented
powder blend invented by a pediatrician, allergist and mother of five, SpoonfulOne includes peanut,
milk, tree nuts, egg, fish, shellfish, wheat,
soy and sesame seeds, along with 400 IU of vitamin D
for immune balance.
You can choose to eat
soy beans directly, or get
soy protein from tofu, miso, or
soy milk; however, many people choose to use a
soy protein
powder for convenience.
Why: While pea,
soy,
milk and casein protein
powders are good after training, evidence shows that whey protein is best
for muscle repair and strength gains, Hunter says.
For a delicious smoothie, blend a scoop of LifeEssence
Powder Formula with eight ounces of rice
milk,
soy milk,
milk, apple juice, or other nutritious liquid of your choice.
In a pinch, mix the protein
powder (or organic protein
powder) with nonfat
milk,
soy milk, rice
milk or orange juice
for an inexpensive meal replacement.
Soy protein powder with frozen fruit or nuts and seeds and soy milk is an excellent idea for a post workout bevera
Soy protein
powder with frozen fruit or nuts and seeds and
soy milk is an excellent idea for a post workout bevera
soy milk is an excellent idea
for a post workout beverage.
You will only need 7 ingredients — pea protein
powder, dates, almonds, cocoa
powder, peppermint extract, almond
milk, and sea salt —
for this grain - free, gluten - free, sugar - free,
soy - free snack!
Dosage and Suggested Use:
For best results, place one level tablespoon (scoop included)
powder into 8 — 12 ounces of water, your favorite drink, juice,
soy, rice or almond
milk.
Here is what you need: one frozen banana, 100g frozen raspberries, 75 ml almond
milk (you can also go
for soy or coconut
milk) and one tablespoon Acai
powder, fresh berries (blueberries, raspberries, strawberries — it's up to you), granola, chia seeds, pumpkin seeds and nuts.
1/2 teaspoon cream of tartar 1 teaspoon baking
powder 1/2 cup coconut oil or vegan butter substitute 2 cups flour 3/4 cup sugar 1 pinch of salt 1 teaspoon vanilla extract 1/4 cup
soy or almond
milk 1/4 cup cinnamon sugar (I like a blend of 1 tablespoon of cinnamon
for a 1/4 cup sugar, but you can blend according to your taste)
Quick tip:
For a more
milk chocolaty frosting, replace 2 tablespoons unsweetened cocoa with
soy milk powder.
If you try to steer clear of
soy, replace the liquid and
powdered soy with the rice
milk variety
for both in equal measure — but be advised that the result will taste slightly sweeter.