Sentences with phrase «nut cheeses like»

Other good options include crumbly or soft nut cheeses like Miyoko's or Treeline.

You can even try your hand at a nut cheese like this Vegan Cashew Cheese.

Not exact matches

The company has tried removing artificial colours from some of its cheeses, and it's marketing new products like the P3 Protein Pack, which combines tiny cubes of meat, cheese, and nuts in a plastic container — apparently aimed at adults who crave Lunchables but are too ashamed to eat it without more mature branding.

The cheese - like look comes from the cashew nuts and maple syrup — it's amazing, I can never quite believe that there are no milk products in there either!

Both the cookies and frosting are simple to make, and if you'd like, you can add dried cranberries or raisins, and even chopped nuts to the pumpkin - oatmeal cookies with creamy goat cheese frosting.

The pine nut is so tangy, it's like feta cheese!

I don't usually make my own pesto due to the cost of pine nuts and cheese and basil... but this looks like a fab option!

You can customize the flavour by adding spices to the oil before cooking the popcorn (I'm a fan of chili powder), or tossing around add - ins like nuts, seeds, coconut, chocolate chips, Parmesan cheese, etc. when the kernels have finished popping.

Some suggestions: instead of tomatoes, try any juicy, slightly sweet vegetable; add some kidney beans in there; replace the cucumbers with something equally crunchy, like fresh bell peppers; if you like the taste of raw onions, you can put some of those in; sub out the Feta for a goat cheese or perhaps Parmesan shavings; add roasted nuts or seeds; etc..

Here's the formula I've discovered for making salads that I don't hate: some kind of greens, preferably fresh from the farm + something sweet (usually fruit) + something crunchy (often nuts) + something creamy like avocado or cheese + plenty of pops of color + a flavorful dressing that's just tart enough.

I usually like to fill my salad with veggies (cucumbers, red bell peppers, etc), a touch of cheese (feta, Gorgonzola, Parmesan) and sometimes some dried fruit or toasted nuts.

I'm not a vegetarian but I know that it may be challenging to get enough protein without overeating foods like cheese or nuts.

Swap out the basil, change out the nuts, mixing in different cheeses — you decide how you like it.

I especially like them sprinkled on brown rice with toasted nuts and a salty cheese.

You can put all kinds of goodies in them like, nuts, candies, more chocolate and even swirl with a peanut butter or cream cheese.

Other nut based products use ground nut pastes and artificial ingredients to make cheese - like products.

Enjoy it just like that, use it as a dip, or top it with goat cheese, pine nuts, and / or avocado.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

We've got a bunch of gluten - free bread recipes to serve with your scrambled eggs in the morning; for a nut butter or cheese sandwich in the afternoon; for soup dipping at night; or just for simply for any time you feel like a nice slice of toast slathered in butter.

As a vegan, you'd better like more than 3 vegetables, you'll need to tolerate beans, grains, and nuts, and eat alternatives to milk and cheese.

If you don't like cashew cheese, or you are allergic to nuts, or you simply want to try another type of vegan cheese you will love this vegan cashew-less queso recipe!

Healthy fats such as whole eggs, fatty fish like salmon and trout, grass - fed meat and poultry, extra virgin olive oil, avocado oil, coconuts and coconut oil, dark chocolate, avocados, full fat yogurt, cheese, seeds, nuts, and nut butters are all examples of healthy fats that keep our skin cells healthy.

If you'd like to cover the cheese with nuts or seeds, I recommend baking it at the cooler temperature then coating it with the seeds after it cools.

I've found that I actually like it better than the Vitamix for making nut - based cheese or sauce.

The beauty of these one - bowl wonders is their colorful combination of nourishing ingredients like vegetables, whole grains, fresh and frozen fruit, avocados, and lean protein foods including grilled chicken and shrimp, hard - cooked eggs, lentils, beans, nuts, yogurt, cheese and tofu.

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

Real cheese, made from nuts, cultured and aged, just like the dairy varieties.

Sweeter, milkier, and more delicate than other nuts, Marcona almonds have long been paired with nutty cheeses like manchego, drawing out toasty flavors of caramel, butterscotch, and even coconut.

Remember to balance your meal with a hit of protein (like cottage cheese, nut butter or Greek yogurt).

Mix fresh greens with your favorite chopped veggies like red onion, carrots, cucumbers, and tomatoes, then other toppings such as toasted nuts, fruits and cheese, and top with shredded leftover chicken for extra protein.

When filling the crêpes, I like to fry them in a little bit of butter until they are warmed, and then top them with crumbled feta cheese and pine nuts.

Nuts — if you like nuts you can put some whole or finely chopped roasted almonds, pecan or walnuts on the top layer of the Sweet bunuelos tortilla cream cheese Nuts — if you like nuts you can put some whole or finely chopped roasted almonds, pecan or walnuts on the top layer of the Sweet bunuelos tortilla cream cheese nuts you can put some whole or finely chopped roasted almonds, pecan or walnuts on the top layer of the Sweet bunuelos tortilla cream cheese cake

For single specialized recipes (like Tiramisu and Super Greens), you'll need ingredients like rum, matcha powder, etc. - For the protein bars toppings / frostings, you'll need Greek yogurt, Neufchâtel cream cheese, coconut oil, various nuts and seeds, caramel sauce (I used Date Lady ® Organic Caramel Sauce throughout the book because it's made from dates instead of sugar), 100 % fruit spread, ground flaxseed meal, shredded coconut, quick cooking oats and quinoa flakes.

There are just SO MANY recipes that I can't wait to try — like Marsala - Mushroom Crepes and Three - Nut «Cheese» Quesadillas with Fresh Mango Salsa and, and, and — the list goes on.

A nut - studded, slaw - like green bean salad I made for lunch yesterday from a few things I picked up in the nearby shops and stalls here in the Testaccio neighborhood of Rome - moscato - soaked raisins, arugula, perorino cheese, croutons.

The comprehensive range of certified organic products on display includes everything from fresh products such as cheese and other dairy products to fruit, vegetables and dry products like grain, pulses, nuts and confectionery to beverages and water.

Pick items for your menu that you can prepare in advance (like this Macaroni Salad) and pair it with items that require almost no prep at all like chopped fresh vegetables and fruit, hummus, cheese, nuts, etc..

Toasted breadcrumbs and pine nuts add an almost cheese - like flavor — without the cheese.

Add any mix - ins you like - herbs, spices, dried fruit, chopped nuts and cheese all work well.

Want to experiment with the nut butters and coconut cream as alternatives, not sure how to flavor them «to be like sour cream or cream cheese» etc. am I in the wrong website?

It's also really hard to find a vegan cheese recipe that isn't made with expensive ingredients like nuts or carrageenan.

Serve immediately as is or topped with ground nuts (use a rotary cheese grater to create a parmesan - like topping).

Pair these with whatever you like: cheese, fruit, low carb crackers, nuts, seeds, coconut flakes, help hearts, chia seeds, or yogurt.

I do eat salads out at restaurants fairly frequently though, and my three favorite ones to get are a nut - crusted goat cheese salad (much like the one I re-created here), a Pittsburgh Steak Salad with warm Riviera dressing (I am desperately trying to figure out how to make this dressing... when I do, you will know) and Chicken Souvlaki Salad.

: — RRB - I've also recently picked up the cookbook «Artisan Vegan Cheese» by Miyoko Schinner, I've so far made her Buffalo Mozzarella and was really impressed by it, like this they are mostly nut based cheeses so as you liked this one you may want to have a look into it too: --RRB-

Dreena's recipes contain no processed vegan «meats,» cheeses, sour creams, and the like and use no white flour; the recipes, even the desserts, are built around whole grains, beans, nuts, and seeds.

Add other salad ingredients like cheese, cherry tomato, pomegranate rubies, nuts, egg, bacon (pretty much whatever is in the fridge or grabs your fancy)

Tossing cooked pasta with puréed toasted pine nuts and pasta water creates a delicious cheese - like coating for the noodles.

Serve warm or cooled down with your favorite toppings, like nut butters, butter, avocado, cream cheese, cheese slices and jam, or enjoy it plain as it is!

I like TJ's for buying staples like almond milk, nuts, dried fruit, cereal, oats, yogurt, cheese, hummus and frozen fruits and veggies.