Prepare your quinoa: Bring
a scant cup water and nutritional yeast to a boil over high heat.
2 cups white quinoa, rinsed well 4
scant cups water 1 teaspoon salt a few splashes of extra virgin olive oil 3 - 4 medium / large potatoes, cut into 1 / 2 - inch dice 1 large yellow onions, chopped 1 clove garlic, chopped 1 cup toasted nuts (walnuts, pine nuts, etc) 1 - 2 cups lightly cooked asparagus, cut into 1 / 2 - inch segments
Not exact matches
I saute a diced onion & a
cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one
scant tsp sugar, 1/2 c chicken stock, 1/2 c
water, one
cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.
2 (
scant) tablespoons dry yeast (or 2 packets) 1/4 c. To 1/2 c. Warm
water (95 — 115 degrees) 1 teaspoon sugar [more recently I've been dissolving local honey in the
water before adding yeast] when it proofs I add: 2 Eggs, lightly beaten 1/4 c. Oil add enough room temp
water to bring it to 2
cups.
Fruit: 1 pound ripe peaches 1 pound ripe plums 1/4
cup natural cane sugar (or brown sugar) 1 tablespoon plus 1 teaspoons arrowroot (or cornstarch) a
scant 1/2 teaspoon orange blossom
water (opt)
75 g / v.
scant 2/3
cup rye flour 175g / 1 1/2
cups unbleached all - purpose flour 1/4 teaspoon fine grain sea salt 8 oz / 1
cup salted butter 1/3
cup / 80 ml cold
water or beer
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry powder 1/4 teaspoon turmeric
scant 1/2 teaspoon cayenne pepper 1
cup canned diced tomatoes 3/4
cup water splash of cream or a dollop of creme fraiche
I cook my millet in a crockpot (as described in this post) for 6 to 7 hours on low using 3/4
cup of millet and 3
cups (
scant) of
water.
2/3 + 1/2
cup whole wheat pastry flour 1/3
cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (
scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3 tablespoons espresso powder 2 tablespoons hot
water 1
cup canned pumpkin 1/2
cup plain low fat Greek yogurt 1/2
cup packed brown sugar 2 tablespoons canola oil 1 large egg splash of vanilla extract cinnamon sugar, for sprinkling (I used a blend in a grinder, but you can easily combine sugar & cinnamon)
We are in Denver Metro so high altitude... I increased the flour by 2 tbls, added an extra
scant 1/4
cup water, & increased the oven temp by 5 degrees.
Rose Macarons: 120 grams or about 3/4
cup packed powdered Whole Earth Sugar * 60 grams or
scant 3/4
cups Super Fine Almond Flour 70 gram Egg Whites, at room temperature (about 2 Large Egg Whites or 3 smallish Egg Whites) 35 grams or about 3 Tablespoons granulated Whole Earth Sugar 1 teaspoon Cornstarch 1 teaspoon Freeze Dried Raspberries (about 5 - 6 raspberries) 1/8 teaspoon Rose
Water 1/4 teaspoon Beet Juice
baking powder, and the whipped whites, and a little
water because the batter was too thick - I plan to reduce the oats to a
scant half
cup, and maybe take the flour down to just one
cup.
* To cook the couscous: Either follow the package instructions or bring 3 1/2
cups of
water to a boil, stir in a
scant 2 teaspoons fine grain sea salt and 2
cups of couscous.
Ingredients for the batter: 1/2
cup soaked cashews (soak in
water for a couple of hours) Juice of 1 lemon 1/8
cup melted coconut oil 1/4
cup coconut milk 1/8
cup maple syrup 1tbsp peanut butter 2tbsp powdered peanut butter 4 tbsp peanut flour 1
scant scoop pea protein powder pinch sea salt 15g dried strawberries (chopped) 15g sugar free choc chips 10 drops vanilla flav drops (or vanilla extract) 5 drops toffee flav drops (optional)
Add a
scant 1
cup (4 ounces) King Arthur Unbleached All - Purpose Flour, and 1/2
cup water to the 4 ounces starter.
3
cups plus a
scant 1/4
cup unbleached all - purpose flour 2 teaspoons salt 2 teaspoons instant yeast 2 tablespoons olive oil 1 1/4
cups water, at room temperature
Now feed it 1/2
cup flour and a
scant 1/2
cup water.
Ingredients 1 recipe pie dough (follows) 1 1/2 pounds sweet cherries (such as Rainier or Bing), pitted and halved 1
cup blueberries *
scant 1/2
cup granulated sugar 2 Tbsp cornstarch 2 Tbsp fresh lemon juice All - purpose flour, for rolling 1 large egg yolk, beaten with 1 tablespoon
water, for egg wash 1 Tbsp granulated sugar, for sprinkling
Stir in the corn and a
scant 1/2
cup water and simmer for 10 more minutes.
Bring 4
cups water, 2
cups broth, barley, and 1
scant teaspoon sea salt to boil in large pot.
1 packed
cup of fresh cilantro leaves 1
cup raw cashews, soaked overnight 1 tablespoon fresh lemon juice 2 tablespoons apple cider vinegar 1
cup filtered
water 1 clove of garlic 1/4 teaspoon ground cumin few cracks fresh black pepper fine pink salt to taste (I used
scant 1 teaspoon)
I use the same method for making crust, with a
scant 2/3 «s
cup canola oil and enough cold
water to make a
cup of liquid.
creamy chipotle sauce 1/2
cup hemp seeds 1 tablespoon light sesame seed butter (tahini) 2 tablespoons fresh lemon juice 1 teaspoon apple cider vinegar 1/2 teaspoon pure maple syrup
scant 1/4 teaspoon chipotle powder 1 small clove of garlic sea salt, to taste 3/4 to 1
cup filtered
water
Pour a
scant 1/2
cup (3 1/2 fl oz / 100 ml)
water into the food processor and add the roasted peppers, chilli powder, walnuts, pomegranate molasses, and lemon juice.
Dough 1/2 tsp active dry yeast 1/4
cup warm
water, between 105 - 108 ˚F 1 tbsp vegan butter, melted 2 tbsp non-dairy milk 4 tsp cane sugar
Scant 1/4 tsp fine sea salt 1
cup unbleached flour
scant 1
cup (7 oz / 2oo g) dried chickpeas, soaked overnight in
water to cover, drained and rinsed 2 garlic cloves 1 small onion, chopped 1 tablespoon chopped fresh cilantro (coriander) 1 tablespoon chopped fresh parsley 1 tablespoon ground cumin 1/2 teaspoon pepper 1/2 teaspoon salt 1 teaspoon dried mint 1 teaspoon ground coriander 1/2 teaspoon baking soda (bicarbonate of soda) corn oil, for frying
For the syrup, combine the sugar, lemon leaves, and a
scant 1
cup (7 fl oz / 200 ml)
water in a small saucepan over medium heat, stir, and simmer for 10 minutes, or until it becomes a thick syrup.
For the walnut filling
scant 1
cup (3 1/2 oz / 100 g) shelled walnuts 1 teaspoon superfine (caster) or granulated sugar 1 tablespoon orange flower
water 1 tablespoon rose
water
4 large / 500 g / 1 pound rhubarb stalks, chopped 2
cups / 400 g granulated sugar 2
cups / 475 ml
water 2 - 3 tablespoons freshly squeezed lime juice, or to taste
scant 2 teaspoons rosewater, or to taste rose petals, optional
1/2 pound (2 sticks) unsalted butter, softened 1/2
cup / 3.5 oz / 100 g sugar
scant 1/2 teaspoon fine sea salt 2 teaspoons rose
water large grain sugar, for sprinkling
2 flax / chia eggs (2 tbl flax or flax / chia blend mixed with 5 tbl
water — mixed and let sit for 5 minutes to thicken) 4 ripe bananas 2 teaspoons of baking soda
Scant 1/4
cup of brown sugar 1/4
cup of maple syrup (I used a bit less than a full 1/4 c) 1/2 teaspoon ground cinnamon 1/2 teaspoon of salt 1 teaspoon of vanilla extract 1/4
cup of melted coconut oil (I used Nutiva) 1
cup of gluten free flour (I used Bob's Redmill 1 to 1) 1/2
cup of almond meal (see notes) 1/2
cup of rolled oats Walnuts, chopped 1/4
cup of dark vegan chocolate chips
-- Prepare quinoa according to package instructions (I cook 1 heaping
cup with a
scant 2
cups of
water in my rice cooker).
A quick brown rice recipe if you can't get frozen: Throw 1
cup brown rice and 2
scant cups cold
water in a pressure cooker.
Are you using 2
cups of quinoa or just one (per your cooking instructions say» (I cook 1 heaping
cup with a
scant 2
cups of
water in my rice cooker)» but your ingredient list calls for 2
cups of quinoa.
1.5
cups flour 1/2
cups granulated sugar 1 teaspoon lavender flowers, dried and crushed 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2
cup oil 2 teaspoons vanilla extract 1 tablespoon maple syrup, agave nectar, or brown rice syrup 1 egg substitute (I use 1 tsp ground flaxseed whisked with a
scant 3 tbsp apple juice, non-dairy milk, or
water)
scant 2/3
cup raw buckwheat groats
water + 1 tablespoon acid: vinegar / lemon juice / whey from yogurt, etc., for soaking