Not exact matches
Mix 1
tbsp chia seeds with 3
tbsp spoons
of water in a cup and leave to one side to to absorb.
Mushroom Soup 2
tbsp coconut oil, olive oil butter or ghee 2 garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug
of white wine, optional 4 cups / 1 liter
water 1
tbsp (or 1 cube) vegetable bouillon sea salt and black pepper
I'm a type 1 diabetic and substituted the maple syrup with 2
tbsp on
water + teaspoon
of Nectresse.
Add 2
tbsp water to the bottom
of the baking tray and bake for 25 - 30 minutes or until the apples are soft.
1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered
water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered
water for 15 minutes 2
tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
1 1/2
tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3
tbsp raw cacao powder 1
tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2
tbsp agave, raw honey or maple syrup a pinch
of sea salt 1 cup
water 4 ice cubes
Apple Oatmeal 1 cup rolled oats 1 cup unfiltered and unsweetened apple juice / cider (or milk
of choice or
water) 1 1/2 cup
water 2
tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3
tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch salt
- With the remaining orange icing add 1 - 3
TBSP of water (start with 1
TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then add 1/4 cup
of powder sugar to thicken it.
10 pieces
of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5 tsp salt 3 cups all purpose flour 1
tbsp baking soda 1.5 tsp baking powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk + 1
tbsp lemon juice 2 tsp vanilla 3 eggs 1.5 cups hot
water
The only changes were I used vegetable broth instead
of water and I added a
tbsp of brown sugar.
1 can
of Garbanzo Beans, drained, with 2
TBSP liquid reserved 1 small, ripe avocado 2 peeled garlic cloves 2
TBSP lemon juice 3
TBSP water 1 big bunch
of washed and dried cilantro, stems mostly chopped off Salt and Pepper to taste (Add Cayenne if you're feeling spunky!)
You can fix that next time just by using a few more dates, or maybe even by adding
tbsp of water if you don't have fresh soft dates.
Maybe mix 1
Tbsp of cornstarch with 1 - 2
Tbsp of water and then add that to the milk and let that thicken some before tossing it with the pasta.
For crepes, just a vegan egg (either egg replacer
of 1
tbsp ground flax mixed with 3
tbsp water to form a gel per egg you're replacing).
Other accompaniments included baked sweet potatoes, avocado crema (blend two avocados in the food processor with a big handful
of cilantro leaves, lime juice, salt, and garlic to taste plus a bit
of water to blend), Frog Ranch salsa, and red cabbage slaw (thinly slice a head
of red cabbage and add a handful
of cilantro, about 3
tbsp apple cider vinegar, a drizzle
of honey, and sea salt).
Add the yogurt and 1 - 2
tbsp of water and stir with the knife until the pastry starts coming together.
Tofu Prep: In a large bowl add about 3 cups
of warm
water and 2
tbsp Salt (I used sea salt); Stir.
1 onion, peeled and halved (if using slow cooker) or chopped (if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups
water 1/4 teaspoon
of paprika 1
tbsp olive oil freshly squeezed lemon, to taste
1 1/2 cup
water 2 1/2
Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled and sliced into sticks or any other way you prefer 1/2 small beet, peeled and sliced 1 bay leaf 1 garlic clove, thinly sliced a few sprigs
of fresh dill or dill flower (optional) dash
of red pepper flakes (optional)
Set out the artichokes and have a large bowl
of water with 3
tbsp of lemon juice added.
For each berry, blend 1/2 c berries with 2
tbsp of water and stir into the bowl for that flavor.
Mix up one
tbsp of PB2 with 1
tbsp of water and another sprinkle
of stevia.
To pickle radishes — or anything really — follow this method (for about 1 lbs
of veggies): Bring 1 cup
water, 1 cup vinegar, 1/4 cup sugar, and 2
tbsp kosher salt to a boil.
2
tbsp peanut butter 1
tbsp coconut sugar (or granulated stevia if you want to go lower - carb) 1
tbsp agave syrup 1
tbsp almond milk or
water 1/8 cup
of ground almonds 2 mini bars
of sugar - free milk chocolate + a square
of 90 % dark chocolate
All I did for the crust was shred 3/4
of a huge sweet potato in the food processor, squeeze the
water out and mix it with 2
tbsp of lard.
Add about 120 ml / 1/2 cup
of warm (that's important)
water and 1 1/2
tbsp of oil.
The recipe you have for coconut milk requires 3/4 c.
water to 2
tbsp of the cream / butter which turns out to be quite economical compared to buying the canned milk.
In a separate pot bring 4 quarts
of water to a boil, salt the
water with about 1
Tbsp kosher salt.
Added 1
Tbsp of maple syrup and then didn't have to add any
water.
Follow the granulated sweetener directions and use LAKANTO Golden OR LAKANTO Classic with 2
tbsp of water.
Add 1/3 cup
of the blackberries to the skillet with the 2
tbsp water.
I removed 2
tbsp of the boiling
water and after mixing added 2
tbsp of room temperature kirsch.
1 pound dried black beans 8 cups
water 2
Tbsp olive oil 6 slices
of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1
Tbsp Sazon completa 1
Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2
Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
If the dough is crumbly, add a
tbsp or two
of water.
Mix 1
tbsp of chia seeds with 3
tbsp of water.
of the reserved pasta
water with 3
tbsp.
For a quick caesar dressing, blend together 1/4 cup tahini, 1/4 cup
water, 2
tbsp lemon juice, squirt
of dijon, 2
tbsp nooch, 2 garlic cloves, salt, and tons
of pepper.
CHIA gel is created by taking 1
tbsp of chia seeds and adding 3
tbsp of water to it.
For a cold choccie milk, add 1
Tbsp of hot
water to the raw cacao powder and sweetener first to dissolve, then add 1c
of cold milk and a couple
of ice cubes (or try this Chocolate Milk recipe).
1 tsp Celtic sea salt or Himalayan salt 1
TBSP ground cinnamon Juice from one real lemon, not from concentrate 2
TBSP fermented tea from a SCOBY OR if you do not have a scoby use 1/2 tsp
of this starter culture 3 - 4 cups chopped organic sweet apples (ex: honey crisp)
Water
2
tbsp cooking fat
of choice (lard, ghee, butter, olive oil, coconut oil, etc.) 1 large onion (or 2 small) 3 ribs celery 3 cloves garlic 6 carrots, peeled 1 medium beet, peeled 1 bay leaf 1 1/2 cups
water 1/4 cup fresh basil Salt to taste
Soak 2
tbsp of chia seeds in 5
tbsp of water.
You can add a
Tbsp or so
of the tomato soaking
water for a looser consistency.
I added 1 extra
tbsp of water at a time until it formed into dough.
To make the Valentine's Day Parfait: - Press one
of these Raw Chocolate Cookies from ViedelaVegan.com inside the jar - Fill 3/4
of the way with Cauliflower Chocolate Pudding - Blend 1 beetroot with
water, then stir 1 - 2
tbsps into So Delicious Cocowhip.
add the dry ingredients to the batter very slowly, alternating 1/4 -1 / 2 c flour mixture, followed by a few
tbsp of warm
water.
1/3 cup tahini juice
of 1 lemon 3
tbsp water 1 clove garlic, grated 1/4 cup minced parsley leaves 1/2 tsp paprika salt and pepper
Lentils 1 cup green lentils, rinsed (make sure to pick through for little rocks) 3 cups
water 1
tbsp olive oil 1/2 white onion, minced 1 carrot, grated 2
tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic powder salt and pepper 3/4 cup
of the bbq sauce
You could use a
Tbsp more
of almond milk or
water to get the blender running smoothly because this smoothie is rather thick.
Herb & Garlic Cream «Cheese»: 1 1/2 cups cashews, soaked in
water for 4 hours then drained 1 small to medium clove
of garlic or 1/4 tsp garlic powder 2
tbsp lemon juice 1/2 tsp salt 1
tbsp water as needed to blend