and finding
the scant tablespoon of Dijon mustard served with them had minute amounts of both onion and garlic powder (discovered after a day of agony not experienced since I began two months ago), I don't trust anything.
1 pound spaghetti 2 T. olive oil 2 cloves garlic, minced 1/2 t. red pepper flakes 8 anchovies [S used
a scant tablespoon of anchovy paste] 2 cups drained canned plum tomatoes, diced [S used Pomi] 1 T. tomato paste 3/4 cup pitted Gaeta olives, roughly chopped [S used kalamata] 3 T. capers, rinsed and drained
In dessert glasses, layer
a scant tablespoon of crumbs, 2 tablespoons pumpkin mixture, about 2 tablespoons of vanilla - tofu mixture, and 1 tablespoon of crumbs.
Is is 1 packet and 1
scant tablespoon of gelatin, or just 1 scant tablespoon?
1 packet of gelatin is approximately 1
scant tablespoon of gelatin, Mare.
Spread 1
scant tablespoon of Chipotle Aioli on the bottom of each 9 grain bun.
I topped it with
a scant tablespoon of vegan sour cream and a sprinkling of taco sauce.
4 ounces extra-firm tofu cut into tiny - inch cubes (see photo) a couple pinches of fine - grain sea salt a couple splashes of olive oil 2 medium cloves garlic, minced
a scant tablespoon of maple syrup 1/3 cup pine nuts, toasted and chopped
Place
a scant tablespoon of peanut butter on spoon and scoop into mouth.
Once I had smoothed the dough into each of the 12 little cups, I topped each with
a scant tablespoon of jam and a sprinkling of streusel, put them in the oven, and waited.
I made half a batch using 150g of dates and only 1
scant tablespoon of maple syrup, because I felt like they'd be a bit too sweet considering all those dates I had already put in!
Using a 1 - ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2
scant tablespoons of batter onto a lined baking sheet to form 1 mound.
Use about two
scant Tablespoons of batter for each pancake.
Not exact matches
8 ounces extra firm tofu, cut into 1 / 4 - inch cubes 8 ounces small pasta 6
tablespoons ponzu sauce 3 garlic cloves, minced
scant 1/2 teaspoon chile flakes, or to taste 1/4 teaspoon toasted sesame oil 8 ounces green beans, chopped 8 ounces broccoli florets a small bunch
of cilantro (or basil), chopped
* Make your own buttermilk by adding 1
tablespoon white vinegar or lemon juice to a
scant 1 1/4 cup
of whole milk.
1 cup
of rice flour
scant 1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup
of sake 1
tablespoon extra virgin olive oil 1
tablespoon unsalted butter
I tossed a heaping cup
of the artichoke hearts in the food processor and added in the juice
of a lemon, two
tablespoons of extra virgin olive oil, a pinch
of salt, and a
scant half teaspoon
of ground white pepper.
I reduced the coconut flour to 3
tablespoons and added a
scant quarter cup
of cocoa powder.
Coconut Bacon: 2
tablespoons olive oil 1
tablespoon maple syrup or coconut nectar 1
tablespoon tamari, soy sauce, or coconut aminos 1 1/4 teaspoon smoked paprika
scant 1/2 teaspoon smoked salt a few drops
of liquid smoke, optional *, to taste 2 cups unsweetened large - flake coconut 8 ounces tempeh, crumbled
for the filling: 120 grams (1/2 cup) cream
of coconut 100 grams (1/2 cup) granulated sugar 100 grams (1/2 cup) brown sugar heaping 1/2 teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2
tablespoons) coconut oil 85 grams (6
tablespoons) butter 2
tablespoons desiccated coconut 1
tablespoon cornmeal
scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
Grated zest
of 1 lemon Fresh ginger, cut into a 1 - inch cube, peeled, and grated 2
tablespoons honey
scant 1/2 teaspoon cayenne 3/4 teaspoon fine - grain sea salt 1
tablespoon freshly squeezed lemon juice 1/4 cup unseasoned brown - rice vinegar 1/3 cup shoyu sauce (wheat - free soy sauce) 2
tablespoons extra-virgin olive oil 2
tablespoons toasted sesame oil
I knew that I would need at least a little sugar for the crust, so I opted for a mix
of stevia and maple syrup — a
scant two
tablespoons of the latter.
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
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)
2 cans full fat Thai coconut milk
scant 1/4 cup plus 2
tablespoons Manuka honey 2
tablespoons bee pollen 1/2 teaspoon xanathan gum or 1
tablespoon arrowroot powder pinch
of sea salt 1
tablespoon vanilla extract — optional
3/4 cup plus 2
tablespoons self - rising flour (or 3/4 cup plus 2
tablespoons white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking powder and a
scant 1/4 teaspoon
of sea salt)
butter for greasing pan (s) 14 ounces / 1 1/2 cups / 2 tubes
of almond paste 5 large eggs, whisked 1 3/4 ounces / 45 g /
scant 1/4 cup organic cornstarch
scant 1/2 teaspoon fine grain sea salt 6
tablespoons / 1/3 cup / 80 ml unsalted butter, melted & cooled
1 teaspoon finely chopped chives 1/4 teaspoon finely chopped fresh thyme 1
tablespoon minced shallots 2
tablespoons lemon juice 2
tablespoons heavy cream
scant 1/4 teaspoon salt tiny pinch
of freshly ground pepper 1/3 cup olive oil 1 teaspoon honey (optional)
1
tablespoon olive oil 1/2
of a medium onion, peeled and slivered 2 large cloves garlic, sliced 2 generous cups baby carrots 3/4 pound seedless cucumbers (3 very small cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1
scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest
of one lime
** To make your own buttermilk, measure out a
scant cup
of milk and add 1
tablespoon of lemon juice or vinegar (this recipe calls for 2 1/4 cups, so measure accordingly).
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4
tablespoons grated onion or minced onion and its juice 1 clove garlic, grated or pasted 2
tablespoons white wine vinegar 3
tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round
tablespoons Dijon mustard 1
scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round
tablespoons pickle relish 2
tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2
tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed
of tough ends Salt 1 lemon, half thinly sliced 2
tablespoons butter
This recipe for hibiscus tea uses a
scant two
tablespoons of sugar in the whole batch, relying on cinnamon and orange slices for extra flavor.
that measures the juice out as you're squeezing the citrus fruit, and that lime seriously produced a
scant half
tablespoon of juice.
2 cups whole wheat pastry flour 1/2 cup sugar 1
tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground Pinch cayenne pepper
Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2
tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
Now top the cherries with the buttermilk dough by dropping dollops into the pan a
scant tablespoon each - not too big
of they won't cook throughout.
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)
The Ingredients 1
tablespoon shredded coconut 3/4 cup frozen strawberries 1 container Orange Vanilla Chobani Champions 1/2 banana, chunked 1/2 cup unsweetened almond milk
scant 1/4 teaspoon rum extract * 1
tablespoons ground flax meal zest
of 1/2 small orange
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
Take the chocolate cups out
of the freezer and scoop a
scant 1/2
tablespoon of macadamia butter into each one, gently spreading it into a somewhat even layer.
Put trimmed and cleaned green beans in a large bowl, with a
scant tablespoon or so
of water on the bottom (freshly washed green beans can be used with the water clinging to them).
Spoon a
scant 1
tablespoon for big or 1 teaspoon for mini
of chocolate over the top
of each cup, covering the top and most
of the peanut butter so that it meets the chocolate base, but leaving just a few gaps for the peanut butter and jelly to peek through.
1/4 teaspoon fine grain sea salt 1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted 1 clove garlic, minced 1/8 teaspoon freshly grated nutmeg
scant 1
tablespoon fresh lemon juice zest
of 1 lemon 1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese
1 3/4 cups dried chickpeas (or use 5 1/4 cups
of canned chickpeas) 2 cloves garlic, lightly crushed 1 small onion, quartered 1 teaspoon ground coriander 1
tablespoon ground cumin 1
scant teaspoon cayenne, or to taste 1 cup chopped parsley or cilantro 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon baking soda 1
tablespoon lemon juice Flour, as needed Neutral oil, like grapeseed or corn, for frying Tahini sauce
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
1
tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1
scant tablespoon red curry paste 1
tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2
tablespoons fish sauce 1
tablespoon soy sauce 3 - 4 whole lime leaves juice
of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
scant 1/3 cup chia seeds 1 1/3 cup unsweetened almond milk 1 teaspoon vanilla extract 1/2 teaspoon cinnamon pinch
of salt 2 - 3
tablespoons maple syrup, honey, agave, etc. (optional)
Its milkshake - like texture comes from a frozen banana, a few
tablespoons of almond butter, and a
scant cup
of almond milk.
For each bowl, serve a
scant cup
of rice, about one - quarter
of the cauliflower, 1/4 cup
of baba ghanoush, and about 2 - 3
tablespoons of relish, together in the bowl.
1 teaspoon olive oil 1
scant cup thinly sliced shallots 6 cloves garlic, thinly sliced 2
tablespoons breadcrumbs 2 cups vegetable broth 1/3 cup dry white wine A few dashes fresh black pepper Generous pinch
of dried thyme 1 16 oz can chickpeas, drained and rinsed 1/4 cup capers with a little brine 3
tablespoons fresh lemon juice 4 cups arugula
ingredients: 8
tablespoons butter, melted
scant 1 cup smooth peanut butter big pinch salt 1 1/4 cups confectioner's sugar 1 1/3 cups graham cracker crumbs (about 10 sheets
of crackers) 1 1/4 cup chopped dark chocolate 1 teaspoon butter 1
tablespoon chopped dark chocolate plus 1
tablespoon white chocolate, optional 1
tablespoon peanut butter plus 2 teaspoons chopped white chocolate, optional