Brush the remaining
tablespoon of milk on the biscuits, then top with remaining cheese.
Not exact matches
2
tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut
milk 1/2 cup
of Peanut Butter & Company» sThe Heat Is
On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
Beat until light and fluffy and add in another
tablespoon or two
of milk and continue to beat until nice a fluffy (about 3 - 4 minutes
on high).
Pour in a splash
of almond
milk and two
tablespoons of maple syrup, then blend
on medium speed until everything is fully mixed and has a creamy consistency.
Start with lowest amount, then add
on tablespoon at a time
of remainder as needed to get correct consistency
of a batter the texture
of full fat coconut
milk)
* A 30g serving is 99 calories and
on non-fast days I will add a
tablespoon of chia seeds and one
of golden or brown flax seeds with 250 ml
of skimmed
milk for breakfast.
1 cup unsweetened soy
milk, divided into 1/4 cup and 3/4 cup 2
tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices
of fresh ginger, peel left
on 1 cup pureed pumpkin (canned is perfect) 1
tablespoon vanilla extract
If you do not have the Vega Sport Protein Powder, you may be able to substitute with another chocolate porting blend or you can just replace it with an additional 1 - 2
tablespoons of cocoa powder and mix it straight into the
milk while it's heating up
on the stove.
I reserved about a
tablespoon of the coconut
milk to drizzle
on top.
Pour the
milk in and sprinkle the yeast and 1
tablespoon of sugar
on top
of the
milk.
If you would like it thinner, add a couple more
tablespoons of almond
milk and blend
on medium - low.
1/2 cup
of raw cashews soaked for at least 8 hours or overnight 1/2 cup
of tinned coconut
milk — make sure your refrigerate the can overnight in the fridge and use only the thick part which should be
on top 3
tablespoons of maple syrup a dash
of vanilla extract
1
tablespoon of almond butter + extra for drizzling
on top almond
milk to blend — I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency - I start with 1/4 cup and then add gradually if my blender is struggling.
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond
milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1
tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2
tablespoons brown sugar (depending
on your sweetness preference)-- 1/4 teaspoon salt
2 cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated
on the large holes
of a box grater (2 cups packed) salt, as needed 4 teaspoons coriander seed 1
tablespoon cumin seed 2
tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2 cup finely chopped parsley finely grated zest from 1 large lemon 1 large egg 1 cup (120 g) chickpea flour 1 1/4 cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's
milk) ~ 1/4 cup (60 ml) mild vegetable oil for frying, such as sunflower
1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners» sugar, sifted 1 teaspoon pure vanilla extract 2
tablespoons lemon juice Up to 1/4 cup
milk of choice 1
tablespoon grated lemon zest, more to sprinkle
on top, optional
Add remaining 1/2 cup + 2
tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat
on medium - low speed until smooth, about 2 minutes, scraping down sides
of bowl as needed.
Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1
tablespoon honey or agave nectar 1 cup unsweetened almond
milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all
of the ingredients in a blender and blend
on high until combined.
With mixer
on low speed, add flour mixture in three batches, alternating with
milk alternative (1
tablespoon at a time), beginning and ending with flour mix, until all cookie ingredients are fully combined and begin to form a ball in center
of bowl.
2 cups unsweetened almond
milk 1
tablespoon green tea leaves 2 - 3 sprigs rosemary — lightly bruised with the back
of a chef's knife 1 vanilla bean — seeds scraped out 1/2 cup raw cacao butter — shredded (I like this brand) 2
tablespoons maca powder (optional, but great here) 1 cup cashews — soaked in water for 4 hours 4 soft dates — pits removed and chopped ground cinnamon and / or nutmeg, or cocoa powder for sprinkling
on top — optional
This soup can easily be vegan: instead
of using sour cream for the swirly garnish, just scoop off a
tablespoon of the solid part
of the coconut
milk and use that as a garnish
on your plate.
ingredients LIGHTENED UP CHOCOLATE CHIP SCONES nonstick cooking spray (to grease) 1/4 cup all - purpose flour (plus 2
tablespoons) 1/4 cup whole wheat flour (plus 2
tablespoons) 1/3 cup oat bran 1/4 cup almonds (skin
on, finely crushed) 1 teaspoon baking powder 1/2 teaspoon baking soda pinch
of cinnamon 1/3 cup non-fat Greek yogurt (vanilla or plain) 1/2 teaspoon vanilla extract 3
tablespoons margarine or butter (melted, cooled) 1 egg separated 1/4 cup unsweetened applesauce 8 pitted dates (pureed) 1/4 cup pepitas 2/3 cup dark chocolate chips 1
tablespoon unsweetened vanilla almond
milk
ingredients MARINATED CHICKEN: 1/2 cup olive oil 6 chicken thighs (bone - in, skin -
on) 1 jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel
of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3
tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly sliced) 2 cloves garlic (peeled, minced) 3
tablespoons all - purpose flour 1/2 cup chicken stock 1 cup whole
milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2 cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
The amount
of oil in this recipe is
on par with other banana bread recipes like this one which is my golden standard (but is chemically leavened): http://www.veganbaking.net/vegan-recipes/breads-and-muffins/banana-walnut-muffins-or-bread.html If you're interested in a little less oil then you would probably be fine with 6
Tablespoons oil and an additional 2
Tablespoons of non-dairy
milk to compensate.
A slice
of good - quality white bread (used Italian bread) 1/3 cup
milk 1 pound ground beef, preferably ground chuck 1
Tablespoon onion, chopped very fine 1
Tablespoon chopped parsley 1 egg 1
Tablespoon extra virgin olive oil 3
Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine, dry, unflavored bread crumbs, spread
on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3
Tablespoons of butter, melted + more for pan 2
Tablespoons of honey 1/2 Cup
of apple cider 3/4 Cup
of whole
milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3
Tablespoon of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2
Tablespoons of butter 1/2 Cup
of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter
on medium heat until melted and browned.
Alternately, add one
tablespoon of flour and a decent splash
of milk, whilst still mixing together
on a slow speed, until all the ingredients have been added.
Brush the rolls with
milk or egg wash (1 large egg beaten with 1
tablespoon cold water), and bake for 28 to 32 minutes, until golden brown
on top; a digital thermometer inserted into the center
of the middle roll should read at least 190 °F.
Nutrition facts are based
on using unsweetened almond
milk, 1/8 teaspoon
of salt, and three
tablespoons of chopped dark chocolate.
1.5 flax eggs (1.5
tablespoon of flax or flax and chia (ground) meal mixed with 4
tablespoons of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin
on) and place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2
tablespoons almond or cashew
milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
Fat: 3.5 g Carbs: 11.2 g Sugar: 3 g Protein: 1.5 g; Nutrition facts based
on using regular sugar and three
tablespoons of unsweetened almond
milk.
1 container
of vegan ricotta (I prefer Kite Hill) 1
tablespoon of raw cacao powder 2
tablespoons of maples syrup 1/2 teaspoon
of vanilla Depending
on how dry or moist your ricotta is — I added a few
tablespoons of nut - based
milk to achieve the consistency I was looking for.
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin -
on, trimmed
of excess fat and skin salt and pepper 4
tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups
milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting
on a pasta roller, blanched as described here)
Lemon Coconut Macaroons Adapted from Paula Deen
on the Food Network Ingredients 1 large egg white 1/8 teaspoon salt 3/4 cup sweetened condensed
milk 1
tablespoon lemon zest 1/2 teaspoon lemon extract 1/2 teaspoon vanilla extract 1 (14 - ounce) bag shredded sweetened coconut, finely chopped Note: (we added an egg yolk and 1 / 4th cup
of Almond Flour) Directions Preheat the oven to 300 degree F. Line 2 baking sheets with parchment paper.
Add a couple
tablespoons of vegan butter (optional) and a plant based
milk (unsweetened cashew
milk works great) and using an immersion blender
on low (don't turn
on your blending tool unless it is in the pot already or you may splash yourself with hot water).
I didn't have any buttermilk
on hand, so used half skim
milk, half heavy cream with 2
tablespoons of white vinegar.
Mix two (2) to four (4)
tablespoons of protein powder with 8 ounces
of milk (dairy or non-dairy) and your favorite fruit for a quick
on - the - go superfood smoothie.
I put 2
tablespoons of gelatin in one cup
of the
milk and heated the rest to 160 degrees
on the stove - top.
Since they can vary slightly in thickness / moisture, you may need a
tablespoon of non-dairy
milk to adjust the overall thickness
of the batter depending
on which you choose.
2
tablespoons oil (ghee / coconut oil) 1 medium onion, diced 1 lb carrots (about 5 medium carrots), peeled and sliced 1/2 head
of small / medium cauliflower, chopped * 2 cloves garlic, chopped 1 teaspoon fresh grated ginger 1 teaspoon ground cardamom (green, not black) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin Red pepper flakes (to taste) 1/2 — 3/4 teaspoon sea salt (depending
on taste) 3 - 4 cups chicken stock or vegetable stock (depending
on how thick you like the soup) 1 cup coconut
milk
1 large onion (about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups
of buckwheat flour 1/2 cup
of brown rice flour 1/2 cup
of almond flour 1/3 cup
of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2 cups
of full - fat canned coconut
milk 1/4 cup
of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2
tablespoons of dijon mustard (plus more for serving + smearing) 2
tablespoons of worcestershire sauce 2 cups
of finely chopped loosely packed kale (about 3 - 5 leaves, stems removed) 1/4 cup
of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling
on top
Using a handheld electric mixer, cream the coconut
milk fat, 1
tablespoon of coconut water, powdered sugar, and vanilla extract
on high speed for 1 - 2 minutes, or until light and fluffy.
4 large ears corn
on the cob, shucked and silk removed 2
tablespoons extra virgin olive oil 5 cloves garlic, minced 1 serrano or jalapeño pepper, minced 1 medium red onion, minced 1 1/4 cups diced celery 1
tablespoon non-hydrogenated margarine, such and Earth Balance or Smart Balance 2 1/2
tablespoons flour (all purpose or white whole wheat) 1 3/4 pound Yukon gold potatoes, diced small 4 cups chicken - style vegetable broth 4 cups unsweetened almond
milk 1
tablespoon vegan Worcestershire sauce (or regular if you're not vegan) 3
tablespoons dry sherry 1 bay leaf 2 teaspoons fresh chopped thyme leaves 1 teaspoon salt, more to taste Black pepper to taste Pinch smoked paprika (or substitute regular paprika) 4 - 5 dashes
of Tabasco sauce 1/4 cup flat - leaf parsley, minced 2 teaspoons lemon juice
for the filling 2 cups ricotta cheese (I make mine with raw goat
milk) 1 vanilla bean — seeds scraped out, optional 2
tablespoons coconut sugar, plus more for sprinkling
on top about 4
tablespoons (half
of a standard bar) grated dark chocolate, or more to taste 15 dried but moist figs — stems removed and halved 9 fresh ripe, sweet figs — stems removed and halved
I followed the recipe «as written», but with these modifications due to what I had
on hand (seems like a lot
of modification, but I believe my changes did not change the overall quality
of the recipe): - doubled the amount
of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead
of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with
milk instead
of 1 1/2 cups whole -
milk yogurt - butter instead
of 3
tablespoons ghee - ground cardamom instead
of 6 cardamom pods -5 dried chiles de árbol instead
of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream instead
of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
INGREDIENTS for the panna cotta: 4 cups
of rhubarb (5 - 8 stalks depending
on how big they are), green tops discarded, red - ish parts diced 1/2 cup
of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon
of sea salt 1 vanilla bean, scraped (or 1
tablespoon of vanilla extract) 14oz can
of full fat coconut
milk 2
tablespoons of agar flakes for the strawberry coconut crunch: 3/4 cup
of frozen strawberries 1 teaspoon
of vanilla 1/4 teaspoon
of sea salt 2
tablespoons of maple syrup 2
tablespoons of brown rice syrup 1 cup
of thick coconut flakes 1/2 cup
of rolled oats garnish: several mint leaves (chopped or whole)
Scone ingredients • 1/2 cup unsweetened almond
milk • 1/2
tablespoon apple cider vinegar • 1/2 cup plus 2
tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1
tablespoon coconut sugar, plus more for sprinkling
on top • 2 teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can
of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2
tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice
of 1 lemon
for the matcha lime mousse 3/4 cup (135g) white chocolate chips (I use these vegan ones) or chopped white chocolate 2 teaspoons vegan gelatin or 1 ounce (30g) dried Irish moss 1/2 cup (75g) raw cashews — soaked for 4 hours 3/4 cup unsweetened almond
milk, preferably homemade zest
of 2 limes or lemons 1/2 cup freshly squeezed lime or lemon juice 1 1/2
tablespoons honey or maple syrup 1 teaspoon coconut oil 2
tablespoons matcha powder, plus more for dusting
on top 2 strawberries — thinly sliced, optional
stems
of 4 - 6 broccoli heads, depending
on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large broccoli head — cut into bite - sized pieces a couple handfuls
of other vegetables, such as chopped asparagus, peas, edamame, etc. (optional) a large handful
of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2
tablespoons ghee or grapeseed oil — divided 1 shallot — chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's
milk Pecorino Romano) baby greens or microgreens for garnish (optional)
I love spreading about a
tablespoon of homemade coconut
milk cream cheese
on each one (once the cookies have completely cooled).