Not exact matches
If you choose to use
beans you've cooked yourself,
reserve the cooking liquid and use in place of the
water and stock.
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!)
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of
water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts
reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo
bean flour 1/2 cup of
water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or
reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion,
reserved from the cashew cream METHOD Make the cashew cream:
It's pretty simple: Drain a can of chickpeas (or
reserve the cooking
water from cooking the
beans), and use the liquid in place of egg or egg whites in your recipe.
Using a slotted spoon, transfer
beans to ice
water;
reserve hot
water in pot.
Add the thyme, 1 1/2 cups
water, and 1 cup
reserved bean liquid to pot; bring to a boil.
Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups
water or
reserved bean cooking liquid, or a combination.
When the
beans are done cooking, drain them (
reserving some of the cooking
water) and transfer them to a bowl or container.
4 - 5 small fennel bulbs 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon fine grain sea salt 1 1/2 tablespoons honey Half a lemon, scrubbed and sliced or cut into wedges 1/4 cup dry white wine 2 cups cooked white
beans (corona, cannellini, etc) 1/2 cup
water (or
reserved liquid from cooking the
beans) 1/2 cup roughly chopped dill
ingredients FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1 teaspoon Kosher salt 1 vanilla
bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold
water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup
reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered sugar
Transfer the green
beans and coconut oil to a blender or food processor and puree for 1 - 2 minutes on high or until you reach your desired consistency, adding
reserved water, breast milk, formula,
water or broth in 1/4 increments if needed.
Drain the
beans,
reserving the cooking
water.
Drain the
beans well,
reserving the soaking
water, and transfer them to a food processor.
Drain (
reserve 1/2 cup of the cooking
water), then place the green
beans in a bowl of ice
water to stop them from continuing to cook.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated,
reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces)
bean sprouts, soaked in ice
water and drained just before use
If you used
reserved soaking
water (from rice) to soak other grains and
beans, would you then
reserve a portion of that for subsequent soaking of rice and / or other grains or
beans?
1 1/2 cup uncooked white rice 1 28 oz can plum tomatoes, tomatoes chopped, liquid
reserved 2 tablespoons extra virgin olive oil 6 medium garlic cloves, crushed 1 large onion, chopped 2 chipotle peppers in adobo sauce, chopped, plus 1 additional teaspoon of adobo sauce 1 tablespoon + 1 teaspoon cumin 2 teaspoons chili powder 2 15.5 oz cans of black
beans, drained and rinsed 1 cup vegetable broth or
water 1 bunch chopped fresh cilantro leaves
4 When the pasta is ready, drain it with the
beans (
reserving 1/2 cup of the liquid), then return the pasta and
beans to the pot along with the onion, sour cream or crème fraîche, thyme (if using), salt, pepper, and the
reserved water.