Not exact matches
(180 g)(3/4
cup) sugar 7.5 oz (220 g)(1
cup) unsalted butter 1/4
cup sifted flour 1/4
cup milk 4 large eggs 2 - 3 teaspoons
of Habanero jam (or
other hot chile pepper jam) Confectioner's sugar for decoration
1/2
cup / 200 ml
of brown rice
milk (I like brown rice
milk as it's naturally really sweet, but you can also use any
other kind
of plant based
milk)
1
cup all - purpose flour 1
cup old fashioned oats 3/4
cup brown sugar 1/2
cup (1 stick) butter, softened 1 14 - ounce can sweetened condensed
milk 1
cup semi-sweet chocolate chips 1/2
cup sliced almonds (or
other nut
of choice)
1⁄2
cup [75g] buckwheat flour 1⁄4
cup [35g] brown rice flour (or chickpea flour) 1⁄4
cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut oil (optional, can use
other oil
of choice) 1⁄2
cup [120 ml] canned coconut
milk * (or
other non-dairy
milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut
milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup /
other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to
other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped
Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to
Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
1/2
cup canola or
other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy
milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4
cups white whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy
milk, but I prefer sour cream)
Ingredients 2
cups leftover mushroom risotto or any
other leftover risotto, cold 10 - 12 approximately 1 cm pieces
of mozzarella 2 eggs 1 tablespoon
milk 2
cups bread crumbs oil for frying
3
cups strained (or Greek - style) organic whole
milk yogurt, preferably from grass - fed cows 1/4
cup organic lime juice (about 2 limes) 1/3
cup honey or
other natural sweetener (adjust as necessary — I prefer it more tart) zest
of 1 organic lime
What's in it: 1
cup steal cut oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond
milk (or any
other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
-LSB-...] rice 1,5 — 2
cups hazelnut
milk 1/2
cup roasted hazelnuts (or some
other plant
milk, like walnut, almond, rice, oat) 3 tbsp raw cacao powder 3 dates 1 tbsp coconut sugar (or more dates) pinch
of -LSB-...]
I added a 1/2
cup of milk to a
cup of this sauce the
other day, reheated it and had the most amazing bowl
of tomato soup.
2 eggs 1/4
cup of unflavored or vanilla whey 1/4
cup of almond
milk (or any
other milk) 1 - 2 tsps
of cinnamon 4 slices
of your bread
of choice (I used gluten - free bread) 2 squares
of dark chocolate 1/2 banana
P.S. — I have edited the recipe to say «1/2 -1
cup almond
milk, or
other dairy - free
milk» (
of course, you can use regular cows
milk, too, but since the recipe is vegan it isn't listed).
2
cups organic whole
milk 1/4
cup arrowroot powder * pinch
of sea salt 1/4
cup maple syrup or
other natural sweetener 6 pastured egg yolks at room temp 2 tablespoons pastured butter 1 teaspoon vanilla extract
And so we looked at the ingredient list; a pound plus four tablespoons
of butter, half a
cup of white sugar, two
cups of brown sugar, a can
of sweetened condensed
milk, and a few
other odds and ends.
500 ml 2
cups of almond
milk (or coconut - almond or
other non-dairy
milk) 1/2 — 3/4 tsp ground turmeric 1/2 tsp ground cinnamon 1/8 tsp freshly ground black pepper (or to taste) 2 tbls coconut sugar, honey or your favourite unrefined sweetener (or to taste) 2 tsp coconut oil Ginger or
other spices (optional, to taste)
Ingredients: About a lb, give or take,
of salmon or any
other fish you might have, in chunks, skin removed (clams are an obvious choice too) / 3
cups chicken broth / 2 slices bacon, chopped / 1 onion, diced / 2 T flour / 1 bay leaf / 2 sprigs fresh thyme leaves, chopped / 2 large potatoes, peeled and chopped / 2
cups milk / 1
cup half & half / 2 T sherry vinegar / Dash
of Worcestershire sauce (optional) / Salt & pepper to taste.
2 cans full fat unsweetened coconut
milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised with the back
of a chef's knife 2 large handfulls kaffir lime leaves — bruised 1 large or 2 small ripe, sweet mangoes — peeled and pitted zest and juice
of 1 lime 1/2
cup light agave syrup or
other sweetener
of choice
Filling 1
cup fresh carrot juice 1/2
cup meat
of young Thai coconut 1/2
cup Brazil nut
milk OR any
other nut or coconut
milk 1/2
cup raw agave syrup 1/2
cup coconut butter 1/4
cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/2
cup Irish moss — soaked in hot water for at least 10 minutes
1
cup almond flour 2 tablespoons coconut oil pinch
of sea salt or himalayan pink salt 1/4
cup agave nectar or
other liquid sweetener such as raw honey (not vegan) OR for zero calorie sweetener, use 3 drops
of liquid Stevia + 3 - 4 tablespoon non-dairy
milk 1/2 tablespoon natural peppermint extract
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
All the
other ones I saw added about a
cup of either
milk, cream, or water.
17 oz
of cooked potatoes (see instructions) 2 tb applesauce (can substitute canola oil) 2 tb canola oil 1.5 tsp salt 2/3
cup of plain, unsweetened almond
milk, lukewarm (or
other nondairy
milk) 1.5 tsp active dry yeast 3
cups spelt flour, divided 2 tb vital wheat gluten 1 - 2
cups brown rice flour
Pin It Author: Diet Taste Serves: 1 Ingredients: 1/2
cup persimmon, peeled and diced 1 Tbsp shredded coconut 1/2
cup rolled oats 1/2
cup almond
milk (or
other milk of your choice) 1 1/2 Tbsp agave nectar or honey See more... Continue Reading →
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the
milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4
cup of batter in the middle
of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the
other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
I only know that Reeses PB
cups contain peanuts (
of course; — RRB - & soy; Snickers contain egg whites &
milk... so if you're trying to avoid
other allergens (besides wheat / gluten) you should skip those.
1
cup plain or unsweetened coconut
milk (or
other milk of choice) 2
cups sliced carrots (about 4 slim carrots) 1
cup frozen mango 1 tablespoon chopped toasted walnuts 2 tablespoons coconut flakes plus more for topping Ground cinnamon, nutmeg and ginger to taste Maple syrup to taste (optional)
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)
For the mashed potatoes: 3 medium yukon gold potatoes, and cut into large chunks 2 Tablespoons vegan «butter» (like Earth Balance or what ever brand you prefer) salt and pepper to taste 1/4
cup almond
milk, hemp
milk or
other milk substitute
of choice
1 — 1 1/2
cups milk of choice, divided (favorite here is coconut
milk; however
other milk or
milk alternatives work just as well!)
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 →
I make my own almond
milk (unblanched) every
other day, using 1
cup of almonds, 32 oz.
1
cup of Namaste Perfect Blend (or
other gluten free flour) 1
cup of ground organic steel - cut oats * 2 Eggs 2 TBSP Sugar 2 Tsp Baking Powder
Milk, as needed
This is the equivalent caffeine
of two
cups of instant coffee and these regulations far exceed anything in place for any
other caffeinated product be that coffee, tea, chocolate or flavoured
milk» Mr Parker said.
Hi Katie: — RRB - You'll need full fat coconut
milk (I've updated the recipe to mention that)
Other milks won't work 1:1 but if you can't have coconut
milk, I would use 2
cups of almond
milk and 1
cup of dairy - free cream.
Creamy Red Curry Dressing: 3/4
cups cashew
milk ** 1 tablespoon red curry paste, or to taste juice
of one lime 1 teaspoon sugar or
other sweetener
Pin It 2 big or 4 small portions Ingredients: Chia pudding 1,25
cups oatmilk or almondmilk or any
other plant based
milk 1/4
cup of chia seeds 1 tsp cardamom 1/2 tsp cinnamon Strawberry chia jam 9 ounces
of defrosted... Continue Reading →
[print] Ingredients: 1 frozen banana cut into chunks 1
cup skim
milk or
other milk 3 T.
of smooth or chunky peanut butter (more if you're really a pb fan) 1/2 tsp.
Cranberry Orange Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2
cup fresh cranberries 1 large frozen banana 1 large orange, peeled 1/2
cup of unsweetened coconut
milk from the carton or
other nondairy
milk 5 ice cubes
Cranberry Orange Green Smoothie (Gluten - free, Dairy - free, Sugar - free) 1/2
of a blender
of greens, loosely packed (about 4
cups loosely packed)-- I used Trader Joe's Power Greens mix
of baby kale, spinach, and chard 1 large frozen banana 1/2
cup of unsweetened coconut
milk from the carton or
other nondairy
milk 1/2
cup fresh cranberries 1 large orange, peeled 3 - 5 dates (depending on how sweet you like your smoothies)-- start with 3 dates, taste, then add more if needed
Holding a
cup of organic matcha green tea latte with almond or
other milk is a physical and mental treat.
6 ounces good - quality dark chocolate with 70 % cocoa content, finely chopped (I use a sharp serrated knife; you can use the food processor) 1/2
cup whole
milk 1 or 2 tablespoons Grand Marnier, or
other good - quality orange liquor 1
cup whole
milk Greek yogurt 1 to 2 tablespoons
of Kumquat jam or orange marmalade
Substitution Options: Almond
milk: any
other nondairy
milk Coconut butter: 1/4
cup chopped fresh young coconut meat Dates: 1 tablespoon sweetener
of choice or stevia to taste
This is the equivalent caffeine
of two
cups of instant coffee and these regulations far exceed anything in place for any
other caffeinated products be that coffee, tea, chocolate or flavoured
milk.
Combine 1 tbsp
of sesame oil with the
other sauce ingredients (sunflower butter through coconut
milk) in a large measuring
cup.
Ingredients: 1/2 ripe banana, frozen 1/2 medium apple, chopped 2 tablespoons old fashioned oats 1 tablespoon almond butter 1
cup unsweetened almond
milk 1/4 teaspoon cinnamon 3 ice cubes Notes:
Other readers have recommended adding a scoop
of protein powder and even a little bit
of coffee to this recipe to jazz things up.
Note: I used a 1/2
cup of Greek yogurt and a 1/2
cup of milk as a buttermilk substitute, but I felt that the
other flavors in these pancakes were so strong that the buttermilk might not be necessary.
1,25
cups oatmilk or almondmilk or any
other plant based
milk 1/4
cup of chia seeds 1 tsp cardamom 1/2 tsp cinnamon
1/4 — 1/2
cup coconut
milk or
other non-dairy
milk 1/2
of a blender loosely packed spinach or
other greens 1 1/2
cups of cubed papaya 1/2
cup cubed frozen mango 1 large frozen banana (about 1
cup of frozen banana chunks) 1/4 — 1/2
cup of frozen pineapple chunks — Put the coconut
milk in first then add everything else and blend.
1/8 to 1/4
cup coconut
milk or
other non-dairy
milk 1
cup cubed papaya 1/2
cup frozen cubed mango 1 large frozen banana (about 1
cup of frozen banana chunks) Optional: 1/2
cup frozen cubed pineapple (gives it more sweetness, but overpowers the papaya a bit — depends on your preference for papaya) Optional: Vodka or Rum — if adding, use less coconut
milk as too much liquid will result in a smoothie rather than soft - serve