Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2 tablespoons maple syrup, Grade B or dark amber 3 tablespoons raw
light agave syrup 6 tablespoons light organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons pure vanilla extract 1/2 teaspoon pure coconut extract 1/4 teaspoon pure almond extract 1 1/2 ounces of vegan white chocolate melted 2 tablespoons arrowroot dissolved in 6 tablespoons soy creamer
Lychee Sorbet 4 generous cups of peeled and pitted fresh lychees (you can use canned, but adjust the sweetness) 1 cup purified water juice and zest of 1 large lime 2/3 cup
light agave syrup OR other preferred sweetener 2 - 4 packed tablespoons fresh basil leaves plus more for garnish
Light agave syrup has a mild, almost neutral flavor, and is therefore sometimes used in delicate - tasting dishes and beverages.
3 tablespoons cornstarch 2 tablespoons unsweetened cocoa powder 6 ounces bittersweet chocolate, roughly chopped 3 tablespoons coconut oil 4 tablespoons tahini 2 large eggs 1/3 cup granulated sugar 1/4 cup packed light brown sugar 1 teaspoon kosher salt 1 teaspoon vanilla extract 1 tablespoon
light agave syrup
2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice of 1 lime 1/2 cup
light agave syrup or other sweetener of choice
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons
light agave syrup or another sweetener of choice 1 teaspoon vanilla extract 1/2 tablespoon freshly squeezed lemon juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
Vanilla Cream Filling 1 1/2 cups cashews — soaked for 4 hours 1/2 cup meat of fresh young Thai coconut 1/2 cup almond milk — homemade if possible seeds of 1vanilla bean 1/2 cup
light agave syrup 1/2 cup coconut oil
Icing 1 cup macadamia nuts 1/2 cup cashews 3/4 cup meat of young Thai coconut 2 tablespoons
each light agave syrup 2 tablespoons raw honey 3/4 cup coconut oil
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons
light agave syrup 1/2 cup water 2 tablespoons vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
Not exact matches
150 ml (1/2 c + 2 T) coconut milk, separated 80 g (6 T) coconut oil 80 g (1/4 c) barley malt
syrup 1/4 t salt 1 T cornstarch 40 g (2 T)
light corn
syrup (substitute
agave or brown rice
syrup)
Roasting entails taking fresh strawberries, tossing them with
light corn
syrup (can also use golden
syrup, liquid glucose, honey, or
agave), and baking them until the color of the berries intensifies and they soften and release some of their juices.
In a stand mixer (or using a whisk or hand mixer), beat egg yolks,
agave syrup or honey, vanilla extract, and vanilla seeds until
light colored.
Vegan Peanut Butter Cup Ice Cream 1 15 - ounce can
light coconut milk, well shaken 2 tablespoons cocoa powder 1/3 cup
light agave nectar (or maple
syrup) 1 teaspoon vanilla extract 2 teaspoons corn starch 1/2 cup chocolate peanut butter
Ingredients 4 1/2 cups chopped fresh rhubarb 2 1/2 cups sugar 1/2 cup 100 % pomegranate juice 1/2 cup
agave syrup (
light) 1/2 of a vanilla bean 1 box pectin (I used Certo)
It's much
lighter in the sweetness category than
agave syrup, making it the perfect addition to a granola bar recipe.
Agave syrup, which caramelizes on the grill and pairs well with a
light orange salsa.
The creamy texture comes from the addition of vegetable shortening and
light corn
syrup (can substitute with golden
syrup,
agave, or brown rice
syrup, or liquid glucose).
Amber
agave syrup has a deeper flavor than the more neutral,
light - colored varieties.
Instead of
light corn
syrup you could use golden
syrup or even
agave.
* I've found that using
light agave nectar yields the best flavor in these muffins but maple
syrup will also work.
Light agave has little taste and I'm wondering if the date
syrup would be overpowering.
Broccoli, Vinaigrette (Low Fat Buttermilk [Cultured Pasteurized Low Fat Milk, Salt], Sour Cream [Cultured Pasteurized
Light Cream, Nonfat Milk, Enzymes], Mayonnaise [Expeller Pressed Canola Oil, Cage Free Egg Yolks, Water, Honey, Distilled Vinegar, Cage Free Whole Eggs, Salt, Lemon Juice Concentrate, Tocopherols -LCB- Vitamin E -RCB--RSB-, Cheddar Cheese [Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes],
Agave Syrup, Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], White Vinegar, Sea Salt, Green Onions, Garlic, Lemon Juice Concentrate, Black Pepper, Xanthan Gum), GLUTEN FREE SPICED FLOUR (Flour (Brown Rice Flour, White Rice Flour, Ground Golden Flaxseed, Rice Bran, Xanthan Gum), Chili Powder (Paprika, Salt, Oregano, Cumin, Onion Powder, Garlic Powder, Cayenne Pepper, Tricalcium Phosphate)-RRB-
15 ml vodka 15 ml
light rum 15 ml gin 15 ml 100 %
agave tequila 15 ml triple sec 10 ml lime juice 10 ml lemon juice Dash of sugar
syrup Splash of Coca - Cola
1 Tbsp rice vinegar + 1 Tbsp lime juice + 1 tsp
agave syrup + dash of turmeric + dash of ground ginger (or 1/2 tsp fresh grated ginger) + 1 Tbsp chopped fresh scallions (green parts)(optional) + 2 Tbsp water =
light Asian - inspired vinaigrette dressing.
In alphabetical order:
agave nectar, blackstrap molasses, brown rice
syrup, corn
syrup, date sugar, dark brown sugar,
light brown sugar, maple
syrup, honey, raw cane sugar, plain old sugar sugar, or turbinado sugar.