Sentences with phrase «here for their texture»

I would personally add some celery here for some texture, and to enhance the female response to male pheromones.

The soy lecithin is an emulsifier used here for texture, but this ingredient is hard to find, and we really don't need it for a good clone.

Piatt, who's the culinary force behind the cookbook, uses walnuts again here for texture, along with a group of very pungent ingredients — Kalamata olives, relish, and seaweed — to get that briny, fabulously funky tuna salad taste.

Not exact matches

Here's the problem: though the societal definition of beauty can and should expand to fit everyone, many beauty brands, from high - end to affordable, aren't doing their parts when it comes to making sure their products are available for all people of all skin tones and textures.

But here we make it a tad more special and extra delicious by cooking the oatmeal with pure apple juice / cider, spices, butter or coconut oil and chopped almonds for extra rich flavor and texture.

My Scorpion plants were already done for the season but here is a separate picture of them to show you the same texture.

Brown rice is standard around here, but I do keep white rice on hand just for Mexican rice (the brown rice doesn't get that same fluffy texture that white will); yep, I'm pretty hardcore when it comes to Mexican food.

Don't skimp out on the olive oil here, it is important for the texture and body of the broth.

I've spiralized zucchini for other recipes, and while it has more texture and flavor than cucumber, I'm sure it would still be delicious here.

These savory babies make for a great lunch, and there are loads of textures and flavours here, too.

you're going for texture here.

For those who are trying to eat more coconut oil in their diets but have trouble with the taste or texture, here are a few of the ways we consume it without the taste or texture becoming too overpowering:

So what textures am I looking for here?

If you substitute too many eggs with gelatin, you will get an overly spongy, chewy texture, so if your recipe calls for several eggs, you can replace half with gelatin and half with one of the other egg substitutes listed here.

Some carrots here, some flax seeds there, some raisins for even more texture.

Here's the TSR solution for a quick clone that will give you the same texture and flavor of Kraft Shake»N Bake using very common ingredients.

«I love serving a classic for a holiday and the varied colors and textures on here give it an American holiday feel to me....

And here's a pro tip for you: the texture of walnuts is softer than almonds, so if you want to make nut flour or nut butter but don't have a high - quality food processor that can finely crush almonds, it'll be easier to use walnuts.

Both are lighter than oat or chickpea flour, which I use in a lot of other baked goods, but I avoided here because they can give a little bit more dense texture — still amazing, but not what I was aiming for with these dark chocolate cupcakes.

Instead of butter, I whipped up a mixture of palm oil shortening (which you can find here) and refined coconut oil for great texture and neutral flavor.

Amanda — I think you could use sweet potatoes here, however, the floury texture that you don't like in Russets is exactly why they're great for latkes — they're not very waxy or overly moist - seeming, so they crisp up well.

:) Here are the changes I'll make going forward: Goya's chickpeas, 1/4 c tahini instead of 1/2 c, 1/4 c or more lemon juice, maybe a little olive oil for texture.

This fennel fritter meze is best served with some fresh yogurt or tzatziki (for recipe click here) which gives this dish a nice cooling texture, without adding any additional saturated fat.

Here is how the magic happens: the garbanzo beans are used for texture, and the chocolate, sugar and coconut are used for flavor.

Oooh i bet some nut butter in here would be delicious, for texture but also just some extra flavor.

Here I selected endive, radish, broccoli, cauliflower, and added some butterhead lettuce for texture and variety.

Once the time runs out, transfer the mixture to a bowl and sift once again (yep, everything's for smooth texture here!)

And it's actually the rice that retains it's texture here, while the lentils provide the body for the soup.

As far as the replacing of the sorghum flour... I've tried my hand at many variations of these cookies, and while I can say that other gluten - free flours work well here, sorghum is needed for this particular recipe to achieve a similar taste and texture to a Tollhouse cookie.

Note: You can use leftover grains here, but if cooking the barley or farro specifically for this recipe, cook less than the suggested time, to achieve a very chewy, al dente texture.

They don't seem to have almond meal here (which is what I mostly use for grain - free recipes), so what I do is buy raw almonds and grind them in the processadora or licuadora (in my case), and then sift the ground almonds so that only the finest go through, and then re-grind the rest until all the almond meal is fine enough — the texture of the almond meal can really affect the final product.

I'll have to fully thank Vegan Dad for the fine texture here, it'll be down to his addition of beans and the steam and bake method I'm sure: — RRB - Well, he is the seitan master after all!

I'd sub it for the rye flour here I think, but keep the poppy seeds for tons of texture.

Tempeh croutons are awesome for sneaking protein in your soup - I thought they were especially good here with the creamy texture of the pumpkin.

The binder here is Follow Your Heart VeganEgg powder which I like for its slightly eggy flavor and texture.

Here are some tips to help you achieve the desirable creamy texture for you Greek lemon chicken soup:

There's also a lot of fresh ginger and garlic in here for extra flavor, carrots for texture and sweetness, and my homemade vegetable stock for lots of depth (I use porcini powder in my veg stock that adds an umami quality).

For added flavor and texture, garnish with hemp seeds, as seen here.

This texture here is chunkier than a guacamole with some mayo added for creaminess.

Here are my Top Five Tips for starting on the path to Vegan - Ease Cuisine: Easy vegan meals, without sacrificing great taste or giving up the textures and flavors we all

I have stacked this cake before (as you can see here: http://www.feastingonfruit.com/vegan-cotton-candy-ice-cream-cake/) but the texture / weight is not ideal for it to be honest since it is date based.

* Protein powder - there is no substitute for that here as it acts as a binder, texture agent, and flour in one, at least that I've tested.

I err on the moist side here, because it makes for a nicely textured burger.

Here's what we know for sure: Unpeeled Yukon Golds provide a rich flavor and that stretchy, silky texture.

There are hemp, sunflower, and chia seeds added here for a protein boost and more texture, plus cacao nibs.

Great alternatives would be: sunflower seeds, pumpkin seeds, sesame seeds, goji berries, all kinds of chopped nuts: walnuts, pine, hazelnut ~ you could go nuts here;)(see a note below about school safe options) One thing to remember is that you need a fine grind ingredient such as the hemp hearts and some larger pieced for texture.

I steamed the beets here, because of the healthfulness of the method and for that velvety texture that steaming creates, but you can also roast or boil them for this salad.

I am so happy to hear it was a success Harriet Yes it's a tricky scoopable but not an iceberg line to walk with no - churn ice cream, the peanut butter really does wonders for the texture here without coconut milk.

I used the normal cornflour (very fine variety) for the recipe here and am able to bring the taste and texture of an authentic Quesadilla to a certain extent.

Oh, and one more thing - I'm calling for whole tomatoes here, which are 1000x better than crushed or diced tomatoes when it comes to texture (and sometimes flavor).