Not exact matches
1
cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2
small yellow squash and / or zucchini 1 large stalk
of broccoli 1/2
cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer Powder + 2 Tbsp
warm water 2 Tbsp soy
milk salt black pepper olive oil cornmeal Pizza Dough
* When mixing in the tapioca starch, whisk it with a
small amount
of warm milk in a Pyrex
cup before adding to the main mixture.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4
cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2
cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1
cup (240 ml)
warm water
milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4
cup (60 ml)
of the olive oil in a
small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the
milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4
cup of batter in the middle
of the pan to make
small pancakes (the
smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes
warm with cut bananas drizzled in honey
1 tablespoon saffron strands 4 tablespoons
warm milk 1 tablespoon each
of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1
cup coconut
milk (see recipe, here) 1 1 - inch piece
of ginger, peeled and minced 10 cloves garlic 1
small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2
cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2 large onions, finely chopped
Warm the 1 1/4
cup of milk in a
small sauce pan but do not bring it to a boil.
Recipe: Combine 1
cup of milk (or nut
milk) and 1/2 teaspoon
of brown cardamom seeds in a
small saucepan until
warm.