Plasma insulin and insulin resistance were reduced after the individuals consumed the native banana starch, but the results were not significant when compared to the control (24 g.
of soy milk powder).
It's adapted from Babycakes NYC — the recipe was developed by the genius Erin McKenna who used the strange magical powers
of the soy milk powder to create a vegan frosting using agave instead of powdered sugar, which I prefer as agave doesn't give me the heart - palpitating sugar high of straight up sugar.
That dressing is my vegan take on Hidden Valley Ranch Dressing Mix packets created with my own ranch blend, almond milk, a bit
of soy milk powder and my vegan mayonnaise alternative.
Not exact matches
The recipe calls for
milk of your choice, such as almond or
soy, frozen strawberries, banana, ice cubes, protein
powder, agave nectar (but you can substitute with honey or maple syrup if you're not a fan
of agave), and toppings, such as berries, banana, granola and coconut flakes.
In the mean time, make your frosting by whisking
powdered sugar and a splash
of soy milk together.
I had 6 beautiful muffins just as yours by mixing: 150 g oatmeal mixed very fine 2 teasp baking
powder a sprinkle
of salt 150 g dates 25 g lavender honey 3 drops almond essence 5 g coconut oil 1 egg 150 g
soy yoghurt (otherwise it was too dry 1 table sp almond
milk not sweetened mini chunks black chocolate with stevia
This cake is delicious as is, but you can prepare a simple drizzle by combining 1 cup
of powdered sugar and 1 - 2 tablespoons
soy milk.
I've been making a
soy milk orange julius
of sorts and adding eggs and the collagen
powder but have been missing my coffee... yum.
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened
soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or
powder to taste Optional onion
powder to taste Optional Garnish: parsley and additional lemon zest
1 cup unsweetened
soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot
powder 2 to 2 1/2 cups plain
soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices
of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
Add
powdered sugar and
soy milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1 cup
of powdered sugar and 1 - 2 tablespoons
of milk at a time until desired consistency is reached.
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk
of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer
Powder + 2 Tbsp warm water 2 Tbsp
soy milk salt black pepper olive oil cornmeal Pizza Dough
Ingredients: - cooking spray -1 / 2 cup whole wheat flour -1 / 2 cup all - purpose flour - brown sugar, to taste -2 1/2 tsp baking
powder -1 / 4 tsp salt -1 cup rolled oats -1 cup
soy milk -1 / 4 cup extra virgin olive oil -1 egg -1 1/2 tsp vanilla extract -1 1/2 tsp cinnamon -2 handfuls
of dried cranberries -1 small apple, diced -1 banana, diced
Frosting Version # 2 2 cups
powdered sugar 2 tablespoons water / juice / rice /
soy / cow's
milk 1/2 teaspoon vanilla extract or a drop or two
of mint or orange, etc. extract
2 cups rolled oats 2 cups light vanilla
soy milk (recommended: Silk) 2 eggs 1 teaspoon baking
powder 1/4 teaspoon salt A pinch
of nutmeg 2 tablespoons honey 1/2 cup dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chips
1/2 cup
of raw cashews soaked in water for at least 3 hours 1/4 cup
of soy or unsweetened almond
milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast + extra for sprinkling 1/2 teaspoon
of garlic
powder 1 teaspoon
of apple cider vinegar a pinch
of sea salt and pepper
3 2/3 cups self - rising flour 1 / 2 - teaspoon salt 1 / 4 - teaspoon baking soda 1 / 4 - teaspoon cream
of tartar 1/4 cup Earth Balance vegan butter 1/3 cup sugar 1 Tbsp EnerG Egg Replacer
Powder 4 Tbsp water 1 cup
of soy milk
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms
of choice, sliced) 80 g [3 oz] firm tofu, thinly sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry
powder (
of choice) 1 teaspoon turmeric
powder 200 ml coconut
milk 2 teaspoons coconut oil Few dashes
soy sauce (optional) Salt to taste 4 — 6 chayote / daikon radish dumplings (optional) Chopped scallions or spring onions for garnish
Malted
Milk Ball contains: corn syrup, sugar, malted milk powder (barley malt, wheat, milk, bicarbonate of soda, salt) whey, vegetable oils (palm kernel, partially hydrogenated palm) cocoa (processed with Alkali) skim milk, natural and artifical flavors, soy lecithin, confectioners glaze, gum ara
Milk Ball contains: corn syrup, sugar, malted
milk powder (barley malt, wheat, milk, bicarbonate of soda, salt) whey, vegetable oils (palm kernel, partially hydrogenated palm) cocoa (processed with Alkali) skim milk, natural and artifical flavors, soy lecithin, confectioners glaze, gum ara
milk powder (barley malt, wheat,
milk, bicarbonate of soda, salt) whey, vegetable oils (palm kernel, partially hydrogenated palm) cocoa (processed with Alkali) skim milk, natural and artifical flavors, soy lecithin, confectioners glaze, gum ara
milk, bicarbonate
of soda, salt) whey, vegetable oils (palm kernel, partially hydrogenated palm) cocoa (processed with Alkali) skim
milk, natural and artifical flavors, soy lecithin, confectioners glaze, gum ara
milk, natural and artifical flavors,
soy lecithin, confectioners glaze, gum arabic.
I put a half a cup to three quarters cup
of rolled oats in a jar, cover it by an inch with plant
milk (a mix
of almond and
soy), add a tablespoon
of raw cacao
powder, a quarter teaspoon
of ground cinnamon, a good drizzle
of maple syrup, stir it together and let it sit overnight.
1 3/4 cup
of spelt flour 1 1/2 cup
of almond or
soy milk (I wouldn't recommend using rice / oat or coconut
milk for this recipe as they are too watery) 1 teaspoon
of apple cider vinegar 1 scoop
of Fit Delis Chocolate Protein
powder 2 tablespoon
of raw cacao
powder 1 1/2 teaspoon
of baking
powder 1 tablespoon
of runny and smooth peanut butter 1/4 cup
of melted coconut oil 1/4 cup
of maple syrup A pinch
of sea salt
12 ounces blueberries (fresh or frozen) 1 cup rice flour 1 cup garbanzo bean flour 1/2 cup tapioca flour 1 teaspoon baking
powder 1 teaspoon baking soda 1/4 cup Ener - G Egg Replacer 1/2 cup cold water 1/4 cup sugar (evaporated cane juice) 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 cup brewed Chai tea (strong) 1 cup
soy milk or other nondairy
milk 1/2 cup
of boiling water
I used
soy milk instead
of almond, used double the amount
of baking
powder because I did not have any baking soda, used 1 egg as I found the mixture to be extremely crumbly, and used dark choc chips which sadly did contain dairy (it's all I had in my pantry, a day before pay day) BUT these were still some kick ass cookies.
[i feel so dum asking this], and, if im using soymilk + ginger
powder instead
of the ginger tea how many
soy milk + ginger i use?
It could easily be replaced with about 1/2 teaspoon
of ginger
powder for the taste, and an extra 1 dl
of soy milk for the liquid.
-1 cup non-dairy
milk (I used coconut
milk, but almond or
soy will work too)-3 / 4 cup frozen strawberries -1 / 4 cup roasted unsalted peanuts (you can also use 2 T
of natural peanut butter, if you are strong enough to keep such things in the house — I'm not)-1 / 4 cup frozen blueberries -1 scoop protein
powder (I used Sunwarrior vanilla)-2 medjool dates
Add almond
milk, Better Than Soy Milk Powder, coconut flour, agave, and raspberry jam to the bowl of a food proces
milk, Better Than
Soy Milk Powder, coconut flour, agave, and raspberry jam to the bowl of a food proces
Milk Powder, coconut flour, agave, and raspberry jam to the bowl
of a food processor.
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch
of salt 1/2 teaspoon
of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try
powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened
soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place
of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon
of fresh minced parsley and a tiny pinch
of Old Bay seasoning per bowl
Here's how to make a green smoothie
of your own: 2 cups almond
milk (
soy or rice work well too) 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup
of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 Tbs flax seeds 1 scoop rice protein
powder (
soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.
Ingredients: 3/4 cup (100 g) almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200 ml almond
milk 2 (3.5 oz / 100 g each)
soy - free dark chocolate bars 3 cartons (6 oz / 170 g each)
of So Delicious Greek almond or coconut
milk yogurt 1/3 cup (50 g) coconut sugar or other natural sugar 1/3 cup (55 g) gluten - free flour or rice flour 1 carton
of raspberries for garnish
Powdered sugar for dusting (optional)
Water, shredded beef (cooked beef, beef broth, salt), pasteurized process Cheddar cheese (Cheddar cheese [
milk, culture, salt, enzymes], water, milkfat, sodium phosphate, salt, sodium hexametaphosphate, apocarotenal [color]-RRB-, beans, modified food starch, tomato paste, soybean oil, textured wheat protein (wheat gluten, wheat starch, caramel color, phosphate, natural mixed tocopherols), contains 2 % or less
of: vinegar, Cheddar cheese flavor (
milk, whey, corn syrup, sugar, salt, cheese culture, sodium phosphate, enzymes), flavorings, gelatin, hydrolyzed corn gluten,
soy protein, wheat gluten, partially hydrogenated soybean & cottonseed oil, cereal (corn, wheat, rye, oats, rice), jalapeños (jalapeño peppers, salt, acetic acid, water, calcium chloride), salt, chili
powder (chili pepper, salt, spices, garlic
powder), disodium inosinate & disodium guanylate.
Beef (beef, cooked beef [cooked beef, beef broth, salt]-RRB-, water, Cheddar cheese (pasteurized
milk, cheese culture, salt, enzymes and annatto), cereal (corn, wheat, rye, oats, rice), tomato paste, bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), textured vegetable protein (
soy flour, caramel color), unmodified corn starch, contains 2 % or less
of: Cheddar cheese flavor (
milk, whey, corn syrup, sugar, salt, cheese culture, sodium phosphate, enzymes), jalapeños (jalapeño peppers, salt, acetic acid, water, calcium chloride), hydrolyzed corn gluten,
soy protein, wheat gluten, partially hydrogenated soybean and cottonseed oil, textured wheat protein (wheat gluten, wheat starch, phosphate, caramel color, natural mixed tecopherols), flavorings, vinegar, salt,
soy lecithin, chili
powder (chili pepper, salt, spices, garlic
powder), disodium inosinate & disodium guanylate.
2 cups high - protein, gluten - free flour blend or gluten - free flour blend
of choice 1 teaspoon baking soda 2 teaspoons baking
powder 1/2 teaspoon xanthan gum 1/2 teaspoon salt 1/4 cup gluten - free oats 1 egg or flax gel * 1 cup buttermilk or
milk of choice (rice, hemp,
soy, almond)
Add a simple
powder sugar glaze made with water —
soy or rice
milk and extract
of your choice.
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon
soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy
milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic
powder 1 teaspoon onion
powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot
of boiling salted water until it is al dente, 7 to 9 minutes.
1/2 cup
soy milk 1 Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking
powder 3 Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch
of salt 5 Tablespoons
of cold vegan margarine, cut into chunks 1 teaspoon vanilla extract
Pin It Pumpkin Gingerbread Porridge — Combining the best
of autumn and winter Ingredients: 1 cup
soy milk or any other plantbased
milk 1 cup water 3/4 cup oatmeal 1 cup shredded pumpkin 1 tbsp highly de-oiled cacao
powder 1... Continue Reading →
Because they use two
of the cheapest sources
of protein you can find:
soy protein isolate and skim
milk yogurt
powder.
Ingredients: 2 cups nondairy
milk 1 frozen banana (remove the peel, cut into 1 - inch slices, and freeze in a plastic bag overnight) 1 cup
of frozen berries (strawberries, blueberries, raspberries, and / or blackberries, etc) 1 scoop rice protein
powder (
soy or hemp work well) Greens: spinach has the mildest flavor and for a beginner, I would recommend starting with 1/2 cup.
1 c. quinoa (I mixed red and white together) 3/4 c. coconut
milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari
soy sauce (or regular if it's what you have) 3 T. fresh squeezed lime juice 1 T. fresh ginger, mashed 1 t. chili garlic sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to pieces (I used Nori
powder as I have a small bag
of it)
1 cup all - purpose flour 1 cup cornmeal 1 tablespoon baking
powder 1/2 teaspoon salt 1/3 cup sugar 1/2 cup corn or vegetable oil 3/4 cup
soy milk 2 tablespoons
soy yogurt 1 teaspoon vanilla extract Finely grated zest
of 1 lemon 1-1/4 cups blueberries
The recipe we suggest is very simple: get your favorite fruits and type
of milk (we love skinny
milk or
soy milk) and chocolate
powder.
«It's the best protein supplement option for health - conscious individuals that want a great tasting, plant - based protein without all
of the sugar, cholesterol and artificial ingredients found in many whey,
soy, egg,
milk, and casein
powders.
1/2 cup
of light coconut
milk 1 heaping tsp
of red curry paste 1 tbsp
of tamari (
soy sauce) 1/2 tsp
of coconut sugar 1/2 tsp each
of onion
powder and thai ginger salt (or regular salt)
1 large white onion 1 cup raw cashews, soaked in water for a couple
of hours or overnight, then drained 3 cups unsweetened
soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup white wine 3 tablespoons nutritional yeast 2 tablespoons red or white miso 1 teaspoon onion
powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon salt (omit if sodium is an issue) 1/2 teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
Ingredients For the «jelly puddings» 500 ml mixed berry juice (the one I used was a blend
of blackcurrant, cranberry, strawberry and raspberry juices) 3 teaspoons agar
powder For the white chocolate sauce 100 g white chocolate (I used vegan white chocolate chips) half a teaspoon ground cinnamon 200 ml
soy milk 1 teaspoon cornstarch -LSB-...]
Substitution Options: Canned coconut
milk: you can experiment with using any unsweetened nondairy
milk, but you may then want to double the cornstarch to make up for the lost thickness Peanut butter: try almond or cashew butter Tamari /
soy sauce: Bragg or coconut aminos Brown rice vinegar: regular rice vinegar, coconut vinegar, apple cider vinegar, or even lime or lemon juice Coconut palm sugar: any granulated or liquid sweetener
of your choice Cornstarch: you could experiment with arrowroot
powder or tapioca starch, though I have not tried either
Optional: Chocolate Frosting, Dairy - Free, Egg - Free,
Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch of salt 2 heaping tablespoon non-hydrogenated margarine (I use soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if nee
Soy - Free Ingredients 1 1/2 cup (170g) confectioner's sugar (
powdered sugar) 2 tablespoon unsweetened cocoa (not the Dutch - process kind) pinch
of salt 2 heaping tablespoon non-hydrogenated margarine (I use
soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or milk or coffee)-- use a bit more if nee
soy - free Spectrum) or shortening 1/2 tsp vanilla extract 2 tablespoons water (or
milk or coffee)-- use a bit more if needed
For the Pesto Biscuits: 2 c all - purpose flour 5 tsp baking
powder 1 tsp salt 5 tbsp Earth Balance 1/4 c pesto
of choice (I used leftover Brazil Nut Basil Pesto) 1/3 -1 / 2 c
soy / almond
milk
--
Soy or Rice / Quinoa
milk instead
of Almond
milk — Canned 100 % Pure Pumpkin instead
of the bananas — Substitute whole oats for some
of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead
of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more
of a snack and less
of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa
powder and just mix it into the whole thing!