Not exact matches
I had a small piece of shop - bought cheesecake at a friend's house the other day, and it
tastes saccharine
sweet, so my
taste buds are changing I made these brownies but I didn't realise it was
powder, as the recipe just states «raw cacao», so I bought nibs but milled them using the milling blade in my nutribullet.
Taste and adjust the flavors, adding more dates (or maple syrup if you want it
sweeter) and more cacao
powder if you want it richer.
I forgot to buy the brown flour so replaced it with lacuma
powder and added an extra spoonful of maple syrup as the mixture didn't
taste that
sweet.
It made gooey, chocolately (I used cocoa
powder) cakes in which I can
taste the
sweet potato and which are absolutely NOT brownies.
These medallions, marinated with mustard and chile
powder, have a
sweet - hot
taste and light glaze from the honey.
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like
sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha
powder — to
taste
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced
sweet onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili
powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to
taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
For the filling 4 salmon fillets 1 bag (250g) of spinach or used frozen spinach as I did to make this quicker 1 teaspoon wasabi
powder or paste 1 tablespoon of rice wine 1 tablespoon or
sweet chilli sauce 1 tablespoon of soy sauce Salt and pepper to
taste
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
taste
With frozen
sweet potatoes (previous roasted and chopped), milk of choice, protein
powder, cinnamon, and vanilla, this delicious energy smoothie
tastes like pie.
If your protein
powder is
sweet enough, omit using the sweetener all together (you can
taste the batter to adjust the sweetness to your liking).
I've tried different varieties of Vega protein
powders and they all have that tell - tale Stevia
taste - sickly
sweet and not in a good way.
Long as you use a
sweet curry
powder, the sambal oelek (chile paste) here should offer enough heat but adjust to your
taste.
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon
sweet paprika 1 teaspoon garlic
powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed
sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to
taste
1/4 cup reduced - sodium tamari 1 tablespoon mirin (
sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic
powder or 1 large garlic clove, minced 1/2 teaspoon onion
powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium
sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to
taste 2 tablespoons parsley, chopped
1 pound of carrots, chopped 1 pound of
sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry
powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to
taste salt & pepper, to
taste
Filling: 3 medium
sweet potatoes, baked or microwaved until tender I - 14 ounce can cannellini beans, rinsed and drained 2 tablespoons orange or apricot marmalade 1 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 1 tablespoon dry or 3 tablespoons fresh minced parsley Garlic salt or
powder to
taste Onion
powder to
taste Coarse sea or kosher salt to
taste Freshly ground black pepper to
taste
1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not
sweet or dessert wine) 6) 1 teaspoon of mustard
powder 7) Salt & freshly ground black pepper to
taste 8) Parsley to garnish (optional)
Taste the frosting — if you want it
sweeter, you're going to have to add
powdered sugar because any more maple syrup will make it too thin.
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left whole / 1, 3 - inch piece of lemon grass, left whole / 3 medium carrots, cubed / 1
sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2 small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry
powder or 1/2 t red or green Thai curry paste, 2 t salt (to
taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
1/4 cup reduced - sodium tamari 1 tablespoon mirin (
sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic
powder 1/2 teaspoon onion
powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium
sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to
taste 2 tablespoons finely chopped parsley
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry
powder of your choice (I used a mild version) 1 t smoked
sweet paprika freshly ground pepper and additional salt to
taste
There is a bit of stevia leaf
powder with the rest of the healthy greens, which gives it just a touch of sweetness — not enough to make it
sweet but just enough to not make everything
taste so green.
For the patties: 2 lbs ground chicken breast 1
sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to
taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic
powder 1/2 tsp onion
powder Preheat grill to medium heat.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed
sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to
taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
Ingredients: 1 medium
sweet potato per person, sliced lengthwise into quarters and then halved or quartered again depending on size / 1/2 t cornstarch, 1/2 t salt, 1/8 t chipotle
powder, cumin, or curry per potato, pepper to
taste / 2 T olive oil per potato
After you sample his version, topped with a
sweet - hot glaze made from chili
powder and apricot preserves («The right fruit
taste really complements salmon,» Kyle says), you are convinced this particular cut can indeed be grilled to succulent perfection.
Attendees can
taste their nutritious, fiber - rich Blondie with BI's
sweet potato
powder at the booth.
If you like it even more
sweet, then add the
powdered sugar to your
taste.
Taste it - if it's too
sweet, add some more cocoa
powder.
This
sweet and crunchy bar, has over 13g of protein, making it a great post workout snack!We only use natural protein
powder in all of our snack bars, to ensure there is plenty of goodness without sacrificing on great
taste.
Ingredients - 2 tablespoon olive oil - 1 green bell pepper, seeded, and chopped - 1 medium yellow onion, chopped - 1 jalapeño, seeded and chopped - 3 garlic cloves, minced - 1 tablespoon curry
powder - 1 teaspoon
sweet paprika - 1/2 teaspoon ground ginger - 1 teaspoon sugar or honey - 1 tablespoon of tomato paste (I love the squeeze tube from Trader Joe's)- 28 - ounce can chopped tomatoes - 1can full - fat coconut milk - 6 eggs - Salt & pepper to
taste - Chopped cilantro or parsley for topping
The brand also uses organic coconut sugar and organic lucuma
powder as its two preferred natural sweeteners due to their low GI scores yet
sweet and subtle caramel
taste.
At that point beat in as much or as little
sweet cocoa
powder as you like,
tasting along the way.
1 (8 ounce) can tomato sauce (without sugar) 1 (6 ounce) can tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon garlic
powder 1/2 teaspoon onion
powder 1 teaspoon ground
sweet paprika 1 teaspoon sugar 1/4 teaspoon salt Fresh cracked pepper to
taste 2 Tablespoons olive oil 1 teaspoon white vinegar Place all the ingredients in a medium sized bowl and stir together.
Butternut squash has a
sweet, slightly nutty
taste taste and in this soup, it's sweetness is balanced perfectly by the curry
powder which is added in.
1 large onion, chopped 1 medium
sweet red pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno pepper, seeded and chopped 2 garlic cloves, minced 2 teaspoons chili
powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to
taste Dash of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red pepper in the margarine until almost tender.
Some cocoa
powders (organic, raw) might have a bitter
taste without any sweetener and almond butter isn't as
sweet as peanut butter.
This make ahead Mexican breakfast casserole has got to
taste good, because it has almost all my favorite Mexican flavors included: ground beef,
sweet potatoes, jalapeno, chil
powder, and tomatoes.
During my afternoon slump, where I particularly craved something
sweet, I simply made a cup of hot chocolate with my cacao
powder, hot milk or dairy substitute (I think rice milk
tastes best) and little bit of sweetener and seemed to feel satisfied.
2 teaspoons extra-virgin olive oil 1 medium red onion, halved and thinly sliced 1 medium zucchini, quartered lengthwise then sliced 1 red bell pepper, diced 1 1/4 cups chickpea (garbanzo bean) flour 1 tablespoon ground flax seed 3/4 teaspoon aluminum - free baking
powder 2 teaspoons cider vinegar 3 cups water, divided 1 tablespoon chopped fresh flat - leaf parsley (optional) 2 teaspoons Dijon mustard 3/4 teaspoon turmeric 1/4 teaspoon cumin 1 teaspoon chopped fresh thyme 1/4 cup nutritional yeast 1/2 teaspoon
sweet paprika 1/2 teaspoon salt (preferably black salt — kala namak) Freshly ground black pepper to
taste
However, the
taste is very
sweet, were you able to determine what makes this GOL protein
powder sweet?
I roasted the
sweet potatoes in a mix of Mexican - flavored spices, including cumin and chili
powder, which gave the dish a really great overall
taste!
1/4 large onion 2 large
sweet potatoes 4 tablespoons olive oil, divided 1 cup brown rice 2 1/2 cups water 3 tablespoons chopped garlic, divided 2 tablespoons curry
powder (or to
taste) 1 can (13 1/2 ounces) light coconut milk Salt and pepper to
taste
This
powder has its unique, pale colour with a
sweet, tangy
taste.
1 can of chickpeas - drained and rinsed 1 pepper — deseeded and cut into pieces 1 small
sweet potato - peeled and cut into chunks 1 garlic clove - minced 1/2 teaspoon of cumin
powder 1/2 teaspoon of turmeric
powder Salt to
taste
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium
sweet potato, peeled, and diced, 1 tablespoon olive oil salt, pepper, to
taste 2 tsp ground cumin 1/2 medium red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon, juiced 1 tsp ground coriander 1 tsp crushed red pepper flakes (or chili)
powder 1/2 tsp cayenne pepper 2 - 3 tbsp toasted sesame seeds Instructions
Even though they contain equal amounts of cacao, the mousse with Ecuadorian cacao
powder is lighter in color and slightly
sweeter -
tasting.
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry
powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1
sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to
taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
2
sweet potatoes or yam, holes poked throughout with a fork 2 tablespoons bacon fat (I used olive oil) 2 garlic cloves, minced 1/2 yellow onion, diced 1/2 pound ground turkey (or more, if you would like) 2 tablespoons hot sauce 1 teaspoon garlic
powder 1/2 teaspoon cayenne pepper (I left this out, the hot sauce provides enough heat for me) 5 - 6 cups fresh spinach salt and pepper, to
taste