When you mention coconut milk, do you mean the beverage available in supermarket dairy cases or the canned coconut
milk used for cooking?
Not exact matches
The rice
milk is a great example - now I just buy a large bag of rice in bulk and
use it
for both
cooking rice and making the
milk.
I suggest
using a little less brown rice
milk in the recipe and
cooking them
for slightly longer.
There are variables that can affect recipes such as the differing water content of people's fruit or different ovens so I can only suggest
using less almond
milk and
cooking for slightly longer.
Coconut
milk is my preferred dairy alternative, which I
use sometimes
for cooking, or at other times when we have done elimination diets and are avoiding dairy.
We assembled them from Nancy Silverton's graham crackers from the La Brea Bakery cookbook, as featured on 101 Cookbooks, [which were, incidentally the most accurately - flavored homemade graham crackers I've baked, much closer that the ones I'd attempted a couple years ago from Retro Desserts] and Thomas Keller's marshmallows, as featured on
Cooking for Engineers, and packed them up with skewers
for toasting and giant bars of Hershey's
milk chocolate (exactly what we
used in summer camp).
2 eggs 1 cup oat flour (
use gluten free oat flour
for gluten free crepes) 1 cup
milk of choice (regular, almond, or coconut) dash salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste)
Cooking spray
This time I
used the food processor after
cooking the asparagus and onion, then after adding the
milk I ran the immersion blender through the soup
for good measure.
If you're a first timer to
using coconut
milk (which btw, is great
for your skin, even when
used in
cooking, because of the high fat content) give this brand a try before going to any of the others.
Any suggestions
for a different rice:
milk ratio if
using already
cooked leftover rice?
Add the garlic and
cook for another 2 minutes, then add the squash, chopped serrano chili, and coconut
milk (if you're
using regular coconut
milk, skim off the cream on top - don't throw it away, you'll need it later; if you're
using light coconut
milk, add all the contents from the can).
Choose whichever
milk is your favorite or use our guide: Which Milk for What Recipe: A Non-Dairy Milk Guide for All Your Cooking and Baking Ne
milk is your favorite or
use our guide: Which
Milk for What Recipe: A Non-Dairy Milk Guide for All Your Cooking and Baking Ne
Milk for What Recipe: A Non-Dairy
Milk Guide for All Your Cooking and Baking Ne
Milk Guide
for All Your
Cooking and Baking Needs.
Many tropical cultures
use coconut oil and coconut
milk for cooking.
I
used the 1/3 cup sugar suggested, half cup blue cornmeal (
cooked this) plus yellow, unsweetened soy
milk, like 7 / 8cup buttermilk
for sour cream (made with both
milk and soy
milk), gf + whole wheat flour, and half butter / half canola.
I
used it
for the
cooked - with -
milk portion.
The Nikki's sweet potato the Quinoa Bowl (
for breakfast, with fruits, I
use coconut
milk to
cook the quinoa, it's sooo good) are a big hit here!!!
2 cups (300 g)
cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I
used sheep's
milk) ~ 1/4 cup (60 ml) mild vegetable oil
for frying, such as sunflower
I've seen recipes
for slow
cooker dulce de leche
using cans of sweetened condensed
milk, but nothing from scratch.
If you are
using whole
milk,
cook the gravy
for another 5 - 10 minutes till the
milk is absorbed and the gravy becomes creamy in texture.
Thanks
for being a great reader and for that sweet comment For my pancakes I usually just use Bob's Red Mill 7 grain pancake and waffle mix and add a mix of water, almond milk, chia seeds, and cinnamon until it's pancake batter consistency then cook them over medium / high heat with coconut o
for being a great reader and
for that sweet comment For my pancakes I usually just use Bob's Red Mill 7 grain pancake and waffle mix and add a mix of water, almond milk, chia seeds, and cinnamon until it's pancake batter consistency then cook them over medium / high heat with coconut o
for that sweet comment
For my pancakes I usually just use Bob's Red Mill 7 grain pancake and waffle mix and add a mix of water, almond milk, chia seeds, and cinnamon until it's pancake batter consistency then cook them over medium / high heat with coconut o
For my pancakes I usually just
use Bob's Red Mill 7 grain pancake and waffle mix and add a mix of water, almond
milk, chia seeds, and cinnamon until it's pancake batter consistency then
cook them over medium / high heat with coconut oil.
Once your tofu is all
cooked, remove the star anise from the broth (and cardamom pods, if
using) and add in your coconut
milk and red pepper and let
cook for a few minutes, until your noodles are ready to serve.
Samantha Heller said that canned Coconut
Milk has 550 calories and tons of fat, but it is mainly
used for cooking and baking — not
for drinking.
hehe i was just contemplating where to
use the excess egg whites... before, when making yema (
milk candies) and custards, i'd just
use the whites
for (1) stirred into (chinese) soups; (2) fried rice; (3)
cooking spanish chocolate tablets
for hot chocolate; (4) canonigo / floating island dessert.
For most of us at body + soul that has not been the case, thanks to our production manager, Mandy Stone, who
cooks the best vegan food
using no animal products whatsoever, not even
milk, eggs, or butter we've ever tasted.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided
use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra
for dusting 3 1/2 cups (490g) all purpose flour, plus extra
for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water
milk,
for brushing crushed coarse salt or sea salt,
for sprinkling — I
used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds,
cook until fragrant (1 minute), remove from heat, season to taste and cool.
I'm going to try another test batch too
using all Almond
milk for the cupcakes and not the liquid from coconut
milk... since that was kind of thick / syrupy it might not
cook out as much as straight almond
milk would.
I
used to
cook with canned coconut
milk but occasionally ended - up wasting whatever was leftover after it sat in my fridge
for weeks.
If you
used the So Delicious Coconut
Milk, you would want to
cook it on the stove
for a while to let some of the liquid evaporate.
I
use my go - to, perfectly fluffy, savory quinoa method, but with altogether different ingredients: almond
milk as the
cooking liquid, bourbon vanilla and a pinch of cinnamon
for flavor.
The best coconut
milk brand I always
use for baking and
cooking is «Chaokoh» It is a product of Thailand which you can only purchase from the Asian Market.
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut
milk (I
used this brand) 1 tsp tamarind puree (I
used this brand) 1 tsp sambal oelek + extra
for topping (see below) Fish sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra
for garnish 1/2 cup shredded roast chicken
The easiest way
for a home
cook to make these
milk sweets are by
using a couple of short - cut pantry essentials.
I saw a recipe when I Googled that
used coconut
milk and coconut sugar that stated they
cooked on low
for 4 hours.
I
used unsweetened vanilla almond
milk in this recipe,
cooked it
for about 15 minutes after I added the
milk, and it turned out fabulous (on the first try, too).
This gluten - free dairy - free tuna noodle casserole
uses brown rice pasta
for wheat pasta and
cooked potatoes and almond
milk to create an alternative to the standard cream of mushroom soup.
We
cook chicken breasts in this (and some chicken broth and evaporated
milk added after)
for using in Tex - Mex style burritos.
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick -
cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup
milk (I
used unsweetened almond
milk) 1/2 cup neutral oil (I
used avocado oil) or olive oil, more
for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins
I assume you mean the canned coconut
milk used for Thai
cooking.
In Indonesia (where we
use a lot of coconut
milk in our
cooking), we make coconut
milk by simply adding water to grated coconut, just enough to cover the coconut, and squeezing the coconut to help it release its essence
for a few minutes, then letting it sit
for 5 - 10 minutes if it's freshly grated (or 15 - 20 if it's dried).
I also
use coconut
milk for all my
cooking.
I
used Pacific unsweetened organic almond
milk and
cooked it
for about 26 minutes.
If you're going to
use the oat
milk for drinking, rather than
cooking, you can sweeten it to taste with a little honey or other liquid sweetener, and flavor it with vanilla, spices, cocoa powder, or fruit syrup.
I never
use a rice
cooker myself, but I recently got a cookbook with a coconut rice recipe that called
for the rice to be
cooked in the rice
cooker, and then adding the coconut
milk.
I have been making this coconut
milk recently, quite frequently really,
using for cooking, and even skin (coconut is a really good nourishing beauty fat).
I've been drinking and
using alternative nut
milks in my
cooking for quite some time.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut
milk or lite coconut
milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough
for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups
cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I
use a food processor
for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
I started baking vegan due to my grand daughter's allergy to
milk and eggs and now I
use your
cook books
for so many other dishes.
I had a half can of coconut
milk open so I
used the fat to
cook the veggies and the liquid
for the mashed potatoes and added a T. of vegan coconut - nut butter (Miyoko's Creamery)
for the mashed potatoes.
2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive oil + 2 Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice
cooking wine),
use regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based
milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles,
cooked according to directions Cashew cheese, sour cream or Greek Yogurt
for garnish Minced fresh parsley
for garnish
I
used plain whole
milk yogurt
for the sour cream, since sour cream always spoils in my fridge before we finish it, and next time I'll prrobably sub sturdy sprouted corn tortillas
for the chips I
cook in the salsa, but it was simply fabulous.