Ingredients For the tofu the juice of half a lemon 3 tablespoons shoyu 2 tablespoons apple vinegar half a teaspoon
powdered ginger the juice of about 6 cm fresh ginger root, peeled and grated 50 ml sesame oil 1 tablespoon toasted sesame oil 2 tablespoons maple syrup 200 - 250 g organic, firm tofu, cut into cubes -LSB-...]
Not exact matches
They add soy and fresh or ground
ginger, Asian five - spice
powder, lemon
juice, rice vinegar, and molasses, and come up with delicious, fresh fruity - flavored sauces.
2 kg extra ripe purple plums (I used the Italian variety), cleaned 1 cup (250 ml) filtered water the
juice of 1 lemon 100 g muscovado sugar 300 g rice malt syrup 1 teaspoon vanilla
powder 2 - 3 cm long fresh
ginger root, peeled and grated
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced
ginger 2 bay leaves 1 star anise 2 teaspoons mild curry
powder Pinch cinnamon About 3 stems of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar
Juice from about 1/2 a lime
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
For the Filling: 3.5 - 4 cups fresh raspberries 2 cups fresh cranberries 1/2 cup granulated sugar 3 tbsp cornstarch 2 tbsp fresh lemon
juice pinch of salt 1/4 tsp allspice 1/2 tsp
powdered ginger 1 tsp nutmeg 1 tbsp cinnamon 1 large egg, beaten (for topping the unbaked pie)
Ingredients For Dhokla Gram Flour (Besan)-- 1 cup
Ginger paste — 1/4 tsp Turmeric
powder (haldi)-- 1/4 tsp Lemon
juice — 2 tsp (optional) Oil -2 tsp Salt...
Add in the chicken, mushrooms,
ginger, fish sauce, lime
juice, cayenne
powder (optional), red curry paste and lemongrass.
The picture below shows the chopped fruit and veggies coated with lime
juice, apple cider vinegar, and spiced with curry, cinnamon, garlic
powder, and fresh
ginger.
Add chicken stock, lemon
juice, lemon zest, honey, arrowroot
powder, and
ginger to the pan and stir to combine.
orange
juice 2 large eggs 350 grams all - purpose flour 10 grams baking
powder 50 grams walnuts, coarsely chopped 75 grams blanched sliced almonds 3 coarsely chopped pitted dates 100 grams cranberries 80 grams candied
ginger, coarsely chopped 25 grams shredded coconut
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.
4 hours) 1 tbsp vanilla essence 1/4 tsp vanilla
powder 1/4 tsp ground
ginger 1/4 tsp ground nutmeg 1/2 tbsp mixed spice 1/4 tsp Himalayan pink salt
Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake) 1 peeled courgette (c
Juice 1.5 lemons (you can lower the amount of lemon
juice if you want a creamier cheesecake) 1 peeled courgette (c
juice if you want a creamier cheesecake) 1 peeled courgette (cubed)
In a medium bowl, combine the apricots, rice malt syrup, lemon
juice, vanilla extract,
ginger and cardamom
powder.
Carrot cake 1 1/4 cups (220g) brown sugar 3/4 cup (185 ml) vegetable oil 3 eggs 1 1/2 cups (225g) plain (all - purpose) flour 1 1/2 teaspoons baking
powder 1 teaspoon bicarbonate of (baking) soda 1 teaspoon ground cinnamon 1/2 teaspoon ground
ginger 2 1/2 cups grated carrot (about 5 carrots) 1/2 cup (60g) chopped pecan nuts 1/2 cup (80g) sultanas cream cheese frosting 250g cream cheese, softened 1/3 cup (110g) icing (confectioner's) sugar, sifted 1 1/2 tablespoons lemon
juice Preheat oven to 180 °C (350 °F).
For those of you who are curious, I made note of everything in my freezer: five types of chili
powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of
ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai
juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne
powder 1/2 teaspoon coriander
powder 1/2 teaspoon cumin
powder 1/2 teaspoon
powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime
juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnish
Red Apple Sauce 1 kg / 2 lb red apples (use local produce if available) 250 ml / 1 cup water 1 tbsp fresh
ginger, grated 1/2 tsp ground vanilla
powder 1 tsp ground cinnamon (or cardamom) 1 tbsp lemon
juice
Combine the garlic, salt, turmeric, curry
powder, orange leaves,
ginger, vinegar, tamarind paste or lemon
juice, and sugar to make a marinade.
Add the lemongrass - mango puree to the food processor, along with the
ginger, jalapeno, curry
powder, honey, lime
juice and salt to taste.
In a large bowl, whisk together the mayonnaise, yogurt, curry
powder, lime
juice, honey,
ginger, and salt and pepper.
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice
powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled fresh
ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup sliced scallions 1 tablespoon lime
juice 2 tablespoons fresh cilantro leaves
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime
juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece
ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile
powder 1/2 teaspoon turmeric
powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
The Meat 1 - 2 slabs of pork spareribs The Mop 2 cans of Lemon - lime soda (sprite) 1 cup pineapple
juice 1 cup tomato sauce 1/2 cup sugar 1/4 cup lemon
juice 2 - 3 ounces Bigfat's 3o8 Garlic
Ginger Hot Sauce (or to taste) 1 Tablespoon onion
powder 1 Teaspoon salt 1 Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 hours1.
ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange
juice (freshly squeezed) 1/4 cup lemon
juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa
powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking
powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground
ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in
juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring o
juice 1/2 lemon) 2 tbsp garam masala
powder 1 tbsp ground cumin 1 tsp tumeric 1 tbsp cinnamon 1 tsp chilli
powder 1/4 tsp Himalayan pink salt 1 tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root
ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional)
Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring o
Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
Ingredients: For the Koftas: Mutton Mince (Keema): 1/2 Kg 2 1/2 tblsp besan roasted
Ginger garlic paste 1 tbsp Red Chilli
powder 1 tsp Lemon
Juice 1 tsp Brown...
:D Lemon
ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2 teaspoon baking
powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine sugar finely grated zest of 2 large lemons 2 tablespoons lemon
juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken heaping 1/3 cup finely chopped crystallized
ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon
juice 1/2 cup (100g) superfine sugar Preheat the oven to 180 °C / 350 °F.
Marinate the chicken with Hung curd, Tandoori masala, turmeric
powder, red chilli
powder, lemon
juice, orange food color,
ginger garlic paste and salt for 2 - 3 hours.
Prepare the first marinade by mixing together 2 tablespoons of Kashmiri red chilli
powder,
juice of 1 lemon,
ginger - garlic paste and 2 tablepoons of oil.
2 cups brown rice flour 1/3 cup tapioca Flour 1/2 cup starch (potato, corn, arrowroot) 2 teaspoons Baking Soda 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds 1/4 cup pumpkin seeds (pepitas) plus 2 Tablespoons for garnish 1/2 cup REAL Apple Cranberry Raisin Butter or any fruit butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon
ginger powder OPTIONAL, For a sweeter muffin: 2 Tablespoons — 1/4 cup evaporated cane
juice
3 eggs 200 g granulated sugar 150 g canned pumpkin puree 1/2 lemon,
juiced 105 g flour 1 tsp baking
powder 2 tsp cinnamon 1 tsp ground
ginger 1/2 tsp salt 120 g pecans, chopped and slightly toasted 100 g
powdered sugar, for dusting
first fry some garlic,
ginger, ground coriander, turmeric
powder and cashews on olive oil, add any combination of vegetables (sweet or semisweet work well, like celery, fennel, but also zucchini,...), then soy sauce and
juice of one small orange per person - grapefruits or tangerimes work wonderfully too - cook for a minute or two, then remove from heat and stir in the couscous.
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin
powder 1 tsp chipotle
powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″
ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice
Add the red curry paste,
ginger, sambal oelek,
juice of 1 lime, Chinese five spice
powder, black pepper and 1 tablespoon brown sugar.
1 packet peri peri spice mix (or make your own using paprika, garlic, onion, oregano, ground cumin, chili
powder, thyme, chili flakes) 8 chicken thigh fillets (or mix of thighs and drumsticks, breasts, wings, etc) 4 cloves garlic, chopped 1 inch piece of
ginger, chopped 1 lemon, zested 5 tablespoons lemon
juice 2 tablespoons olive oil 1 teaspoon salt 1 lemon, cut into wedges (for serving)
Ingredients: 1 whole chicken — skinned and cut into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin
powder 1 tsp chipotle
powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″
ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions... Read more →
1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon
juice 1 tablespoon
ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili
powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
2 cups all purpose flour 1/2 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp ground cardamom 1/2 tsp ground
ginger 1 tsp vanilla extract 1/2 cup buttermilk 1/2 cup orange
juice 1 1/2 cups fresh cranberries coarse sugar, for topping
Add chopped green chillies, red chili
powder, grated
ginger, garam masala
powder, sugar, lemon
juice and salt.
In large zip - close bag, mix 1 tablespoon lime
juice and 1/2 teaspoon lime zest with half of the coconut yogurt (3 ounces), curry
powder, crystalized
ginger, 3/4 teaspoon salt, and crushed red pepper flakes.
Loads of garlic and fresh
ginger, along with curry
powder, turmeric and a dash of sriracha combine with coconut milk, ketchup and a splash of orange
juice to make the sauce.
2 cups all - purpose flour 1 tsp baking
powder 1/2 tsp ground
ginger 1/4 tsp salt 1 tsp orange zest 1 stick (8 tbsp) unsalted butter, at room temperature 2/3 cup granulated sugar 1 egg 2 tbsp milk 1/2 tsp pure vanilla extract 1/4 cup fresh orange
juice 1/2 cup sweetened shredded coconut
Meanwhile, combine scallions,
ginger, rice vinegar, lime
juice, oil, tamari, honey, wasabi
powder and 1/4 teaspoon salt in a blender.
Add the roasted pepper and its charred skin to the blender along with the tomato purée, orange
juice, Worcestershire, olive oil, balsamic vinegar, molasses, salt, mustard,
ginger, pepper, onion
powder and allspice and blend until smooth.
300 g ground almonds 1/4 cup orange
juice 1/2 cup date syrup 200 g frozen cherries 3/4 cup CHOC Chick cacao
powder 3/4 cup CHOC Chick cacao butter 1 cup dried apricots 1 cup desiccated coconut 1/2 cup flaked almonds 1 tbsp psyllium husk 1 tsp cinnamon 1 tsp mixed spice 1/2 tsp
ginger 1/2 tsp nutmeg
Dressing 2 Tablespoon peanut butter (if allergic to peanuts use Sesame Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or Soy Sauce, optional 1 Tablespoon water
Juice of 1 large lemon 1 teaspoon shredded fresh
ginger or 1 teaspoon dry
powder 1/8 teaspoon mustard
powder, optional
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)
12 ounces (3/4 pound) soft tofu, diced 2 tablespoons soy mayonnaise 2 scallions, chopped 2 tablespoons diced celery 1/2 teaspoon lemon
juice 2 tablespoons chopped cilantro leaves 1 teaspoon grated peeled fresh
ginger 1/2 teaspoon curry
powder Salt and pepper to taste 1 whole wheat pita bread Shredded lettuce
Marinade 2 tablespoons Korean red pepper
powder (gochugaru) 2 tablespoons Korean hot pepper paste (gochujang) 1 1/2 tablespoons minced garlic 1 tablespoons finely grated
ginger with the
juice 1 tablespoon sugar 1 tablespoon corn syrup 2 tablespoons sesame oil 2 tablespoons mirin wine (or sherry or white wine) 1/4 teaspoon ground black pepper