Not exact matches
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2 tablespoons coconut sugar 1/2
vanilla bean —
split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4
pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a
vanilla pod,
split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.
If you have a
vanilla bean /
pod, you can
split it and scrape out the seeds, but other than that there's really no substitution.
1
vanilla bean, seeded (To seed the
vanilla bean, use a paring knife to
split the bean in half and scrape the seeds from the
pod.)
rhubarb, cleaned and cut into 2 - inch pieces 1 cup fresh - squeezed orange juice 1/4 cup honey 1/2 tsp kosher salt 8
pods green cardamom 2 whole star anise 1
vanilla bean,
split, seeds scraped 1 / 2 - inch piece of fresh ginger, peeled and thickly sliced
of loose chai and a
split vanilla bean
pod in 8 oz.
I would take a
vanilla bean
split it down the middle and add the little
vanilla pods to the liquid to make liquid
vanilla stevia.
1 Using a small, sharp knife,
split the
vanilla bean in half lengthwise and scrape the seeds into a bowl; reserve the
pod.