I am wondering about using the coconut oil to replace
regular cooking oil or margarine for baking or frying.
Hi Nava, just made a batch, but had to make some subs... no whole wheat flour, so took 8 cups AP, added 2 cups bran and 3/4 cup germ no apple sauce, so I diced 2 medium sized Empire apples, and micro waved for 5 minutes, left the peel on, but think next time might peel
them regular cooking oil 3/4 each of blue berries and rasp berries..
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g
cooked black beans (rinsed) 1/2 cup / 125 ml olive
oil or other neutral
oil 1/2 cup / 125 ml plant milk or
regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)
Hi Eloise, I just use
regular coconut
oil that you can
cook with.
They are great plain,
cooked in
oil in the frying pan, with butter on and then broiled in the toaster oven, as a thin pizza crust, as quesadillas, toasted with cinnamon & sugar, as a sandwich wrap, and for all the
regular Mexican dishes.
Preheat oven to 350 ° F. Prepare 1
regular sized loaf pan (8.5 X 2.5 X 2) by spraying it with
cooking spray or spreading on a thin layer of coconut
oil.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or
regular flour 1 teaspoon salt, plus a little extra for sprinkling over the
cooked latkes 1/4 teaspoon black pepper Vegetable
oil (I used sunflower seed
oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
I usually add coconut
oil to my
regular diet in place of other fats when I'm
cooking or baking.
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive
oil for drizzling - kosher salt + pepper to taste - 1/2 teaspoon smoked paprika (if you don't like anything smoky, add
regular paprika)- 1/2 teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups of
cooked quinoa - 1 cup of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup of yellow mustard - 1/4 cup of grainy dijon mustard - 2 tablespoons of honey - 1 tablespoon of apple cider vinegar - salt to taste
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower
oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute
regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean
cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
183g (3/4 cup) Egg Whites 96g (1/2 cup) Granulated Erythritol (i use low calorie sugar for
cook / baking) 14g (1 tbs) Grapeseed
Oil 2 tsp Stevia Extract (i didn't use it) 2 tsp Vanilla Extract 1 tsp Butter Extract (i didn't use it) 120g (1 cup) Oat Flour (I use Modified cassava or Mocaf Flour) 120g (3/4 cup) Brown Rice Flour 32g (1/4 cup) Arrowroot Starch 1 tsp Baking Powder 1/2 tsp Salt 15g (3 tbs)
Regular Cocoa Powder (unsweetened) 4 tbs Natural Red Food Coloring (I used Natures Flavors) 1/2 tsp Baking Soda 1 tbs White Vinegar (I use Apple Vinegar)
It's much cheaper than other brands but is pure coconut
oil and has all the benefits, (i read a blog from someone who investigated this over other more expensive oils) just «over» refined so it's lost it's taste, so it's good for
regular cooking where you don't want it to be coconutty or if you don't want to use the expensive tasty
oil and «waste» it.
for the fritters: 2 cups of
cooked quinoa 2 cups of
cooked peas 1 cup of loosely packed basil, roughly chopped 2 tablespoons of extra virgin olive
oil + a couple of tablespoons for frying 2 tablespoons of chickpea flour 1 teaspoon of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons of mayo (vegan or
regular, etc) 1 tablespoon of lemon juice 2 tablespoons of minced tarragon a pinch or two salt METHOD Make the fritters:
2 tablespoons olive
oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2
regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups
cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro
cooked cannellini beans 1/4 cup olive
oil + 1 teaspoon to drizzle 1 head of garlic 1 teaspoon fresh oregano, finely chopped (substitute dried if necessary) 1/2 teaspoon smoked sea salt (substitute
regular salt if necessary) 1 teaspoon ice cold water 1 teaspoon pine nuts (optional) 1/2 teaspoon paprika (optional)
Before putting it in the oven, you'll need to coat the squash with a very thin sheen of ghee or coconut
oil — many restrictive diets don't allow for
regular butter or vegetable
oil, so check with all relevant parties before
cooking the squash.
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8 wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup
cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut
oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1
regular bok choy — sliced handful mung bean sprouts juice of 1 lime, plus more for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
Because of proprietary distillation process used to make Carrington Farms Coconut
Cooking Oil, the amount of healthy MCTs is actually 4 times more than in regular coconut o
Oil, the amount of healthy MCTs is actually 4 times more than in
regular coconut
oiloil!
2 (8 - oz) blocks tempeh, cubed 3 tablespoons olive
oil + 2 Tablespoons extra 2 cups thinly sliced onions 4 - 5 cloves garlic, minced 2 cups cremini or button mushrooms, thinly sliced 2 Portobello mushrooms, thinly sliced 2 cups vegetable broth 1/4 cup mirin (Japanese rice
cooking wine), use
regular wine if you have 1/3 cup nutritional yeast flakes 2 Tablespoons vegan Worcestershire sauce 2 tablespoons potato starch 1 Tablespoon fresh minced thyme 2 teaspoons Dijon mustard 1 tablespoon smoked paprika 1 - 2 teaspoons salt 1/2 cup unsweetened plant - based milk (more to taste) 1 cup frozen peas 1 (16 - ounce) package noodles,
cooked according to directions Cashew cheese, sour cream or Greek Yogurt for garnish Minced fresh parsley for garnish
I'm really lazy, so I always use the rice
cooker to make white rice My recipe instructions below are for the rice
cooker, but if you are using the
regular stove, just
cook the rice and dill in a little
oil in the pot, then add water and
cook rice according to package directions.
I'm using the exact same technique for sweet potato hashbrowns as for
regular white potato hashbrowns: shred potato in a food processor and
cook in
oil, undisturbed, until golden - brown on both sides.
Replace all
regular cooking oils and margarine with coconut
oil, virgin olive
oil and butter.
TOP TIP: To make this dish in a
regular crock pot, omit
oil and browning and
cook on low heat for around 6 hours or until chicken is tender.
And okay, if I go out to a restaurant I like dunking some bread in some good olive
oil, but to
cook with every day you just need
regular oil.
For this reason, this
oil isn't one of the most cost effective options for
regular cooking.
Cook the pancakes on a frying pan at low - medium heat with some coconut
oil or butter as you typically would with any
regular ol' pancakes.
I
cook my
regular meals without
oil and make an effort to eat whole grains but when I want a treat, and believe me I want treats, they have sugar, real glorious white (vegan) sugar.
Try to use extra virgin olive
oil for
cooking and avoid using
regular safflower and sunflower oils, corn
oil, cottonseed
oil, and mixed vegetable oils.
While EVOO is a much more healthy fat than hydrogenated vegetable and seed oils, the delicate nutrients and flavour compounds in extra virgin (as opposed to
regular pressed olive
oil) are volatile and prone to oxidise at temperatures over 200 +; it's better to use saturated fats for high heat
cooking because they're less prone to oxidation.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3 cup whole wheat or
regular flour 1 teaspoon salt, plus a little extra for sprinkling over the
cooked latkes 1/4 teaspoon black pepper Vegetable
oil (I used sunflower seed
oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
If you want almonds with a roasted flavor and texture, choose those that have been «dry roasted» as they are not
cooked in
oil like their
regular roasted counterparts.
Then, in a crock - pot or a double boiler (or a
regular sauce pan), on very low heat,
cook 1 cup of
oil with the ground herb.
While an occasional meal
cooked in refined peanut
oil is not going to present an issue for most people,
regular consumption of foods fried or
cooked in it would not be advisable.
Ingredients: 1 Tbsp Coconut
Oil Coconut
Oil Cooking Spray (
Regular is fine...
of
cooked calf's liver, one cup
cooked brown rice or mashed potatoes, 1 teaspoon canola
oil, 1 teaspoon of phosphorus - free calcium (crushed calcium lactate or calcium gluconate) or 8 «
regular Tums» tablets, and one quarter Centrum or Pet Tab - type tablet given as directed on the bottle.