Sentences with phrase «rice vinegar instead»

Is there a way I can substitute seasoned rice vinegar instead of using the distilled white vinegar?

To Awkward Mom - You could always try plain rice vinegar instead of ACV.

Oh, and I was afraid I might taste the vinegar (typically 2T is enough to ruin a good cake for me) so I decreased it to 1T, used rice vinegar instead of ACV & threw in a teaspoon of baking powder for good measure.

The mushrooms are used instead of meat, and there's brown rice vinegar instead of soy sauce.

Didn't have any endive or white - wine vinegar (used rice vinegar instead).

Would it be acceptable to marinade the chickpeas in rice vinegar instead of mirin and omit the coconut sugar completely?

I didn't have miso this time around, so i used Bragg Liquid Aminos and a spoonful of rice vinegar instead.

Used extra sesame oil and sushi rice vinegar instead, about equal parts of each, to taste.

it was delicious, but the 2nd time we made this i only deseeded half the peppers and i used a rice vinegar instead, because we ran out of the white stuff.

Not exact matches

Use Asian flavors instead and wisk together soy sauce, rice wine vinegar and fresh ginger.

In case your pantry is as poorly stocked as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar, white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned whole!

I used fresh pumpkin puree instead of canned and rice vinegar for the sherry vinegar.

Usually I love soy sauce and rice vinegar together as a kind of dipping sauce for things like kimchi dumplings or whatever, so it's good to have that on hand now — I think I'll try another tofu recipe of yours instead, as I really appreciated your corn starch tip to making crispy tofu.

I made Whole Foods 365 whole wheat linguine (instead of using Asian noodles) and made Barbara's Five Heap sauce - with a bit of a twist - out of: 1T crushed sesame seeds, 1 T sesame oil, 2T peanut oil heated with chopped green onions, crushed red peppers and ginger, 2T water, 2T soy sauce, 2T rice vinegar, 1/4 t chili oil.

coarse sea salt rice vinegar toasted sesame oil — optional borage flowers (if you don't have these, you can garnish with another edible flower or use chopped fresh herbs or toasted sesame seeds instead)

Rice vinegar, instead of the usual distilled white vinegar, lends a softly tangy touch and MSG, well you know, makes it ultrasavory and the perfect condiment of choice for your BLT or potato salad.

I ended up tweaking the sauce to my liking, using honey instead of sugar, adding sesame oil, rice wine vinegar, and sherry wine.

Used rice wine vinegar instead of lime juice.

I used rice wine vinegar instead of white whine vinegar and a dash of soy instead of salt and pepper.

2 cups Brown Rice Flour 1/3 cup Tapioca Flour 1/2 cup Ener G Egg Replacer 2 teaspoons baking soda 1 teaspoon cinnamon 2 Tablespoons apple cider vinegar 1 1/2 cups water 1/4 cup ground flax seeds mixed into 1/2 cup water 1/4 cup walnuts (chopped) or any other nut or seed 1/2 cup canned REAL Prune Butter (apple sauce or other fruit butter may be used instead) 2 Tablespoons sugar (evaporated cane juice)

There was a vegetable excess yesterday in mine, so I made a dish that was really nothing like this recipe, except that it had soy sauce and maple syrup (and sake instead of rice vinegar), and it was delicious!

I made the dressing with brown rice vinegar, instead of balsamic and I like it!

I made a few minor changes to the sauce: more honey to taste, added chili pepper flakes, used rice wine vinegar instead of red wine vinegar, and used powdered ginger rather than fresh.

I used pineapple instead of mango and skipped the rice vinegar for the salsa.