Sentences with phrase «see more recipes using»

Would love to see more recipes using non-dairy, non-soy milk substitutions.

Not exact matches

I couldn't find sunflower seeds, so just went with the recipe as posted (substituted some of more expensive ingredients — honey for maple syrup, different type of date), but will use suggestion of upping oats next time to see how it goes.

My guess it's due to the increasing amount of recipes I see everywhere, which inspire me to use them more often and also, sweet potato is...

I would love to see more savoury recipes with avocados, only because I know how well they can be used as substitutes in desserts, but the only savoury recipe I know is guacamole and when avocados are cut into slices or bits and put as toppings on soup or sandwiches, but I'd love to get to know more savoury meals where avocados play the main role.

Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.

I've seen it used in cookies, but not cupcakes before, and your recipe caught my intention and intrigued me enough to want to find out more.

If you are like me, you probably have a base of 4 - 5 flours that you use regularly, and when you see a recipe with someone else's gluten free flour mix, you do your best to make do with what you own rather than going out to spend even more money at the store — cause let's face it — gluten free ingredients often bring a whole new definition to pricey groceries.

I've had success replacing wheat with spelt in quite a lot of my recipes, I'm beginning to see that wheat is overrated and also not that healthy (see this article for more information on that) so I've been looking for alternative grains to use.

I've always been nervous about cooking for other people, and this blog has amplified the pressure a little bit — our friends and family see me posting all these recipes, so the whole idea of me cooking dinner has become a little more exciting than it used to be.

Click here to see more of the tools and ingredients I use to make my recipes!

The technique I had seen down in Mexico was more complex, using a comal, and probably more authentic, too, but the end result of this recipe was delicious.

More International Flavors in the Slow Cooker: Use the Index Page for International Flavors to see all the slow cooker recipes with international flavors that have been featured on this site.

It's worth experimenting — let me know what you work out and send us an email anytime at [email protected] if you want us to walk through recipes or using mixes with you to see if we can help more directly that way!

Commercial vanilla extract is generally sweetened, too, but I see no reason to make the process more complex, and the quantities of extract used in most recipes are so small that it's unnecessary to make up for the difference in sugar.

The bread turned out great except I think the bread loaf pan used was to wide and I recently ordered the loaf pan used in this recipe, see if this helps with the rise being more consistent.

But more than loving it, I miss it dearly — Roanoke has nothing on Soul Veg (and by nothing I mean nothing, there's no semblance of vegan soul food here, just that hippy - granola - healthy stuff, which is good... but you know...) Back in the day there used to be a cookbook based off their recipes and one of my friends managed to get a copy — I've never seen or heard of another one out there, so who knows the story.

What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade

I'm actively on the search for cheaper alternatives and since I've been seeing more and more recipes using sunflower seeds in salad dressings, I finally decided them give it a try.

For a more «cheesy» texture, you can omit the cauliflower and use extra hot water instead — see the recipe instructions for a description of how to substitute this.

See our delicious Spring Vegetable Frittata recipe below as well as a few more of our CHOCtastic recipes using cacao butter, which you can also find on our website:

In this recipe I used frozen quino (see more below).

The paleo diet seems very similar to me, and I would love to see more recipes that you have using Coconut flour instead of the nut flours.

I would LOVE to see more coconut flour recipes and those using stevia or xylitol.

I would be more than happy, if all your weekly plans came with a printfriendly versions: — RRB - and I'm using the ZipList app to store your recipes and it would look much nicer if there was a picture with it so I can see the delicious food the recipe will bring; — RRB - Just my thoughts, I know that it's very time consuming changing older posts.

i would love also to see more breakfast recipes but in general more recipes that are EGGLESS... very hard to find... i can't use now so many of the recipes in your book because i can not eat eggs... thanks!

Also, if using coconut milk for this pumpkin spice latte recipe, you will receive almost 8 grams of lauric acid (see the fat box, click «See More» and find the fatty acid labelled 12:0see the fat box, click «See More» and find the fatty acid labelled 12:0See More» and find the fatty acid labelled 12:00).

I have been experimenting more and more with recipes that require eggs, and seeing as I try to avoid animal products, using chia paste or chia eggs are a perfect substitution.

I do enjoy looking at your recipes (and often modify them to be more natural), but it just irks me to see how many processed ingredients are used to make vegan foods.

I'd love to see more vegan recipes using banana flour.

I've seen similar recipes in the past that use chickpea flour, and even considered working with it for this recipe, but ended up going with whole wheat, figuring more people would have it on hand.

If you can relax a bit, we can move on to a more productive stage, and I will say, «If you would like to tell me in detail what you used for ingredients and how you prepared each step, I'm happy to review it to see where you differed from the original recipe as written.

Maybe grated zucchini or beets, and / or more beans; look at other vegan veg burger recipes and see what they use.

More recipes using their products coming soon (did you see my green face on Instagram recently!?).

I haven't used much in the way of corn meals or masa before but I saw your recipe for pupusas and thought I'd get the instant Masa (love that it says gluten free on the bag) The bag is big though and I need more recipes besides corn tortillas and pupusas.

To get you started with some more creative uses, here are three of the best tasting vegan protein powder recipes we've seen.

I really love that more and more baked recipes I am seeing are not using eggs or dairy!

I'm going to try using cake flour instead of AP in the next one and see if that lightens it up a bit without making the recipe more complicated.

For the grilled pizzas: * 1 recipe / 1 pound pizza dough, homemade or store bought (I made homemade dough with Colavita's Fine Italian flour; all - purpose or bread flour may be used instead) * 3/4 -1 cup pesto, homemade or store bought (I used Colavita pesto) * approximately 2 cups (or more to taste) thinly sliced or shredded Italian Fontina cheese, preferably raw milk Fontina Val d'Aosta * 2 grilled chicken breasts (see above), chopped into bite - size pieces * approximately 12 sun - dried tomatoes, sliced in half if desired (I used Colavita sun - dried tomatoes) * Freshly ground black pepper

I've never used this type of recipe for making cookies before, but I can see me using it a great deal more often.

I can totally see using this in many more recipes, with different flavorings and extracts.

EMR is estimated minimum requirement (see more here: «Keto - flu» and Sufficient Intake of Electrolytes)- that's what I've been using in all my recipes

More Ideas with Chicken in the Slow Cooker: Use the Index Page for Chicken to see all the chicken recipes that have been featured on this site.

More Ideas with Beans in the Slow Cooker: Use the Recipe - by - Photo Index Page for Beans and Legumes to see all the slow cooker bean recipes that have been featured on this site.

They can use the visual pic tool to track their veggies, see the progress of their team and friends and access our veggie resources like our recipes A-Z, map of where to find your veg, lesson plans for educators and more!

Watch this video and see how to use avocado, pureed fruit, dark chocolate, and more in your favorite recipes.

How do i get to see your recipes and use your tools - I am more than happy to pay for your knowledge!

I can't wait to see your quinoa recipe — please send it to me when it's up I actually made the little icons using Illustrator — mixing some stuff I found on a stock photo site and then making tweaks to make them fit more with the blog!

Since I commented I did some more research on coconut water and liked what I saw, so I've modified my go - to green smoothie recipe and now use 1/2 cup coconut water and 1 cup unsweetened almond milk as the base I'm learning so much from your blog!

I am going to try a few more recipes using coconut flour and see how they come but from my immediate impression it should be tasty.

The recipe I saw did not call for peanut butter and used more cocoa powder, but I love peanut butter and this was plenty chocolaty with just one tbsp cocoa powder.