1/2 cup / 70 grams organic whole wheat pastry flour 1/2 cup / 64 grams organic all - purpose flour 1/4 cup plus 1 tablespoon / 31 grams Dutch - process cocoa powder 1/4 cup / 50 grams organic granulated sugar, finely ground in a blender 1 teaspoon / 5 grams aluminum - free baking powder 1 teaspoon / 5 grams baking soda 1/2 teaspoon / 2.5 grams fine sea salt 1/4 cup / 60 ml mild tasting extra-virgin olive oil or organic
neutral vegetable oil 1/2 cup / 120 ml pure maple syrup, Grade B or dark amber 3/4 cup plus 2 tablespoons / 210 ml any nondairy milk 1 1/2 teaspoons / 7.5 ml pure vanilla extract 1/2 teaspoon chocolate extract (optional) 1 teaspoon / 5 ml apple cider vinegar 1 recipe Bittersweet Chocolate Ganache Glaze (recipe follows)
For gumbo, Chase uses
a neutral vegetable oil, such as canola or a blend (but not olive oil).
Once the dough has come together, transfer it to a well - oiled bowl, place it in there and brush lightly with a little oil (
a neutral vegetable oil spray would work too).
6 tablespoons unsalted butter, melted and cooled + 1 tablespoon for brushing the dough and greasing the pan (* you can also use
a neutral vegetable oil spray to coat the pan, but don't use olive oil)
Preheat oven to 375 °F and generously grease a muffin tin with safflower oil (or other
neutral vegetable oil).
1/2 cup toasted walnut pieces 3 tablespoons all - purpose flour, chickpea flour, or fine cornmeal 2 tablespoons cornstarch 1 teaspoon very fine lemon zest, optional 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup nondairy milk
Neutral vegetable oil, for frying 1 1/2 cups cooked frozen or canned artichoke hearts, well drained and quartered Lemon wedges, to serve
Not exact matches
vegetable oil (or other
neutral flavoured
oil) 1/4 cup molasses 1 tsp.
Ingredients 1 pie crust (I used this one, with Spectrum
vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons
neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves
And when replacing
oil for butter in recipes such as pancakes, make sure to use a
neutral tasting
oil such as canola or
vegetable.
vegetable oil (or other
neutral flavoured
oil) 1/2 tsp.
Heat 1 - 2 Tbsp of a
neutral cooking
oil (canola,
vegetable, peanut, light sesame) in a large skillet over medium heat.
Heat 2 Tbsp
neutral oil (corn, peanut,
vegetable, canola, etc.) in a large skillet over medium heat.
Once the surface is hot, add 2 Tbsp of any
neutral oil (this can be canola,
vegetable, peanut, untoasted sesame
oil, etc.) Tilt the skillet to cover the surface of the skillet, then add the cornstarch dusted tofu cubes.
for the dough 3/4 cup water — warm 1 tablespoon apple cider vinegar 2 tablespoons soft
neutral coconut
oil or other
vegetable oil 1/2 teaspoon baking soda sea salt — to taste 2 cups sprouted or whole spelt flour
1 c nutritional yeast 2/3 c water 2 tbsp Bragg's Amino Acids 2 tbsp turbinado sugar 2 tsp granulated garlic 3 medium garlic cloves, peeled 1/2 c
neutral oil (
vegetable, canola, safflower, etc..)
Cobbler Portion: 1/4 cup + 2 tablespoons all purpose flour 1 tablespoon sugar 1 teaspoon baking powder pinch of salt 1/4 cup whole milk 2 tablespoons
neutral oil like grapeseed or
vegetable 1 large egg yolk
1/2 cup water 1/4 cup peanut butter 1/4 cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon
neutral oil (e.g.,
vegetable oil) 2 cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2 cups thinly sliced napa cabbage 1 cup thinly sliced fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4 cups cooked brown rice 1/4 cup chopped roasted peanuts (optional)
For the peppers: 6 - 8 large peppers (poblano, banana peppers, etc.) 1 tbsp
neutral oil 1 small onion, chopped 2 cloves garlic, minced 1 c (240 ml) grated carrot 1 8 oz block tempeh, crumbled 1 medium tomato, chopped 1/2 tsp cumin 1/4 tsp cinnamon pinch cloves pinch nutmeg 1/2 tsp sea salt 2 Tbsp Bragg's Liquid Aminos, tamari or soy sauce 1-1/2 c
vegetable broth, divided 2 tbsp tomato paste 1 large apple, cored and chopped 2 tbsp dried raisins or fruit (I used a mix of cranberries, blueberries, and cherries) zest of one orange
Next, to help the tahini come to an extra smooth paste, we add a few tablespoons of
neutral - flavored
oil — we go for grape seed
oil,
vegetable,
oil, canola
oil or a light olive
oil.
And can I replace the coconut -
oil by a
neutral vegtable
oil of
vegetable butter?
neutral oil, such as grapeseed or
vegetable, in a large stainless - steel or cast iron skillet over medium - high until almost smoking.
cinnamon vanilla 2 Tbs
neutral tasting
vegetable oil 100 gram (about 11/4 cup) oat flakes
1 to 2 tablespoons of Sichuan peppercorns
vegetable oil (or other
neutral oil) 1 onion 1 or 2 carrots 1 or 2 cloves of garlic around 5 cups of cooked beans (pressure cooker instructions here) 1 14 - oz can of crushed or diced tomatoes chili powder (to taste, I used about a tablespoon) 1/2 to 1 cup of quinoa (optional) salt & pepper sour cream, cashew cream, sliced herbs as garnish (optional)
If you like yours thinner, add 2 - 4 tbs of a
neutral tasting
oil like grape seed or
vegetable oil at the 30 second mark.
Frozen
Neutral Base [Water,
Neutral Base (Sugar, Glucose, Fructose, Silicon Dioxide, Malic Acid, Xanthan Gum)-RSB-, Mountain Dew Coolatta Concentrate [Treated Water, High Fructose Corn Syrup, Citric Acid, Orange Juice Concentrate, Sodium Hexametaphosphate (to protect flavor), Xanthan Gum, Ethyl Alcohol, Natural and Artificial Flavor, Caffeine, Sodium Benzoate (preserves freshness), Gum Arabic, Sodium Citrate, Glycerol Ester of Rosin, Calcium Disodium EDTA (to protect flavor), Erythorbic Acid (preserves freshness), Yellow 5, Brominated
Vegetable Oil].