If I was trying to make this recipe, gluten, dairy, nut, egg and soy free, but I would also like to stay away from powdered sugar, is there anything else that I could sub
for the soy powder?
Not exact matches
1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking
powder Soy or canola oil
for frying (about 1 inch deep in a frying pan)
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.)
For the filling 4 salmon fillets 1 bag (250g) of spinach or used frozen spinach as I did to make this quicker 1 teaspoon wasabi
powder or paste 1 tablespoon of rice wine 1 tablespoon or sweet chilli sauce 1 tablespoon of
soy sauce Salt and pepper to taste
Soy sauce is fantastic with vegetable broth and add a dash of fresh ginger or ginger
powder for an excellent ginger soup broth to toss with meats, serve as soup or saute with seafood!
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.
I added in a packet of NuZest Smooth Vanilla protein
powder for an extra boost of protein — it's 100 % vegetable, natural, free from common allergens (e.g. eggs, nuts, crustaceans, sesame, mustards, or fish), and... also gluten - free,
soy - free, dairy - free!
In a big pan, add and mix all of the ingredients
for the sauce: 2 Tbsp
soy sauce, 2 Tbsp red pepper
powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 tsp sesame oil, 2 pinches black pepper, 1 tsp minced garlic, and 1 tsp sesame seeds (to garnish).
My daughter can't have tapioca or corn, we are both gluten and dairy free, and I can't have
soy or potatoes... so potato starch and tapioca starch have been out
for us but usually I end up substituting arrowroot
powder quite successfully.
For the dipping sauce: 2 tablespoons
soy sauce 2 tablespoons water 2 teaspoons rice vinegar 2 teaspoons lemon juice 2 teaspoosn honey 2 generous pinches of korean chili
powder to sprinkle on the baby eggplants when serving.
I substituted 1/2 tsp of ginger - garlic paste
for the 1/4 tsp garlic
powder in your grilled
soy chicken recipe (which I see hasn't made it to the website yet but is one of our favorites).
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
If you're looking
for a plant - based,
soy - free protein
powder, hemp is the closest you can get to a complete protein compared to brown rice or pea protein, the other two popular plant - based proteins.
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)
Add the honey, vinegar, garlic
powder, and
soy sauce and whisk over the heat
for a few minutes until the sugar is dissolved and the mixture is boiling.
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
1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces
soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili
powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees
for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin
This juicy, melt in your mouth steak is marinated in orange juice, lime juice,
soy sauce then rubbed with cumin, chili
powder, smoked paprika, garlic and onion
powder for epic flavor bursting tender steak that rivals your favorite restaurant Carne Asada.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili
powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium
soy sauce 1 cup finely grated carrot if frying: flour
for dredging olive oil or canola oil
for frying
Working quickly, add 1/4 cup water, the oyster sauce, wine, sugar, pepper,
soy sauce and chicken
powder, and cook
for another 2 minutes.
1/4 cup + 1 Tablespoon toasted sesame oil, divided 2 Tablespoons
soy sauce 2 Tablespoons mirin 4 teaspoons honey 2 teaspoons brown rice vinegar 1 teaspoon each garlic
powder and black pepper 4 Portobello mushrooms 1 cup cooked quinoa 1 cup cooked brown rice 1/2 cup cooked adzuki beans 1 cup shredded carrots 1 cup finely shredded cabbage 1/2 cup minced mushrooms 1/2 cup minced green onion sesame seeds,
for garnish
Add all the ingredients
for the sauce except
for the corn syrup in another pot: 1 1/2 cups water, 3 Tbsp
soy sauce, 3 Tbsp Sugar, 2 Tbsp cooking wine, 1/2 Tbsp minced garlic, 1 tsp salt, 2 pinches of black pepper, and 2 pinches of ginger
powder.
The flavors of salted
soy and fermented savory - sweet isn't totally without precedent
for the use explored here... soybean
powder (kinako) is often used in conjunction with a sweet fermented
soy sauce syrup on grilled mochi in Japan, and the same sauce is used over sweet kanten in some traditional Japanese summer desserts.
so used normal paprika and a little chipotle sauce, didn't have apple cider vinegar so used mirin, white vinegar and a sprinkle of lemon juice,
for sugar I used muscovado, normal brown sugar and maple syrup,
for liquid smoke I used smoke salt (I used reduced salt
soy sauce
for the most part) and used
powdered garlic and onion.
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
first fry some garlic, ginger, ground coriander, turmeric
powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then
soy sauce and juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook
for a minute or two, then remove from heat and stir in the couscous.
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
1 package tempeh, 8 ounces (We used «original» but you can use any tempeh mix) 1/4 cup Tamari or
soy sauce 1/4 cup water 2 Tablespoons agave nectar 1 Tablespoon coconut oil (plus one teaspoon
for greasing the sheet pan) 1 teaspoon smoked paprika (mild) 1/2 teaspoon smoked hot chipotle
powder (optional — it's mild without it, not spicy) Preheat the oven to 375oF.
Haha, well here I have added red lentils, tomato puree (or use just tomato paste), garlic paste,
soy sauce, vinegar, cumin
powder, vegetables (carrot, french beans & green capsicum) and coriander leaves
for garnishing.
Ingredients 150 g chickpeas, to be soaked in filtered water
for around 9 hours then rinsed and drained 200 g
soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry
powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long -LSB-...]
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.
150 g chickpeas, to be soaked in filtered water
for around 9 hours then rinsed and drained 200 g
soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry
powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground into
powder freshly ground white pepper, to taste
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)
Nori
powder and
soy sauce are critical
for that briney hint of the sea.
Ingredients
for Rice: Cooking Oil: 1 tbsp Cooked Rice: 1 & 1/2 cups
Soy sauce: 1/3 cup Salt: to tatse Black pepper
powder: to tatse Red onion: 1/2 cup Ginger: 1 inch piece chopped Garlic: 2 cloves chopped Green onion: 1/4 cup Bell pepper: 1/4 cup (any color) Mixed vegetables: 2 cups.
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
1/2 tablespoon olive oil 1/2 yellow onion, chopped 1/2 jalapeno pepper, seeded and chopped 2 cloves garlic, minced One 15 - ounce can black beans, rinsed and drained 1 cup vegetable stock One 10 - ounce can diced tomatoes 1/2 teaspoons ground cumin 1/2 teaspoon chili
powder 1/2 teaspoon ground cayenne 1/4 teaspoon crushed red peppers 1 cup plain
soy yogurt Chopped cilantro
for garnish
For the ketchup leather: Combine the tomato paste, sugar, tomatoes, salt, onion
powder,
soy sauce, allspice, garlic, mushroom
powder and black pepper with 3 1/4 cups water in a large pot and blend with an immersion blender until smooth.
4 cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut butter 1/3 cup
soy sauce 1 teaspoon garlic, minced or
powdered 1/8 teaspoon cayenne pepper 1 1/4 cups cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted,
for garnish 1/2 cup chopped green onions
for garnish
21 grams of organic, plant - based protein, no added sugar, 5 grams of fiber, gluten - free,
soy - free, non-GMO — not bad
for a protein
powder, right?
ingredients
FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges, for serving) Kosher salt and freshly ground pepper (to tas
FOR THE PORK FILLING: Chinese five spice
powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup
soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled, sliced) 1 jalapeno (stemmed, sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3 limes (cut into wedges,
for serving) Kosher salt and freshly ground pepper (to tas
for serving) Kosher salt and freshly ground pepper (to taste)