Place softened strawberry ice cream and 2
tablespoons milk powder in a medium bowl; beat with a mixer at medium speed until smooth.
for the Ritz crumble: 1/2 sleeve Ritz crackers, slightly crushed (but not into fine crumbs) 3 tablespoons butter big pinch salt 2 tablespoons sugar 1
tablespoon milk powder
Not exact matches
2
tablespoons vegetable or olive oil 2 large onions, chopped 6 cloves garlic, chopped 2
tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut
milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric
powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to taste
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut
milk 6
tablespoons cacao
powder 4
tablespoons cocoa nibs 2
tablespoons vanilla extract 2
tablespoons coconut flakes 1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3
tablespoons maca
powder (optional) 2
tablespoons lucuma
powder (optional)
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut
milk (see recipe, here) 2
tablespoons Ceylon Dark Curry
Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups coconut
milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3
tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1
tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut
milk, recipe here
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2
tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot water for 10 or more minutes and drained 3/4 cup raw agave syrup or more if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut
milk — see panna cotta recipe 3 teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha
powder — to taste
Ingredients Vanilla Bean Panna Cotta 1 teaspoon
powdered gelatin 4 teaspoons cold water 3/4 cup (150 g) whole
milk 3/4 cup (150 g) heavy cream 1/4 cup + 1
tablespoon granulated white sugar 1/2 teaspoon vanilla extract 1/2 vanilla bean
-1 cup all - purpose flour -1 cup whole wheat flour -1 / 2 cup sugar -2
tablespoons graham cracker crumbs -2 1/2 teaspoons baking
powder -1 / 2 teaspoon salt -2 eggs -6
tablespoons butter, melted -1 cup
milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3 cup salted and roasted cashews, chopped
3 ripe large bananas, peeled, cut into chunks, & frozen 1/4 cup chocolate almond
milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for top
milk (such as Blue Diamond Almond Breeze Chocolate
Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for top
Milk) 1/4 cup graham cracker crumbs 2
Tablespoons cocoa
powder 3
Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for topping
Ingredients: 2
tablespoons hemp protein
powder 1 teaspoon maca
powder 2
tablespoons peanut butter 1 cup almond
milk or
milk 1 cup ice 1 teaspoon honey
1
tablespoon coconut oil 1/8 cup cocoa
powder 1/4 cup whey protein concentrate (unflavored) 1
tablespoon coconut flour 1/8 cup goji berries 1/8 cup almond
milk (or coconut, hemp, or rice
milk) 1/2 tbsp Myprotein toffee flavodrops (see Note 1 below for subs)
If the batter appears too thick, add another
tablespoon of
milk, and if it's not thick enough, add
powdered sugar in 1/4 cup increments until you get your desired consistency.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut
milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
cold butter in cubes 3
tablespoons of sugar 1 egg 3
tablespoon of
milk 1 yolk with water or
milk to brush the pie Caster sugar to
powdered To filling 500 grs.
3
tablespoons unsalted butter, melted 1
tablespoon espresso
powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2
tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking
powder 1/2 teaspoon salt 1/4 cup 1 %
milk
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2 cups shredded, unsweetened, flaked coconut 1/3 cup sifted coconut flour 1/3 cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic
powder (not garlic salt) 1/4 cup + 2
tablespoons cool water 1/4 cup + 2
tablespoons unsweetened lite coconut
milk 6
tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these
3
tablespoons buttermilk (this is important; it helps with the airiness) 3
tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4
tablespoons Cinnamon roll flavored whey protein
powder (could sub with vanilla whey) 6 egg whites 1/3 cup almond
milk (could sub with any
milk) 6
tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2
tablespoon baking
powder 2
tablespoons cinnamon 1 teaspoon vanilla essence
While the coconut
milk is thickening, in a food processor, buzz almonds / almond flour, 2
tablespoons molasses, 1
tablespoon arrowroot
powder, 1/8 teaspoon salt until dough forms.
1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2
tablespoons sugar 1/2 cup dry
milk powder or dry potato flakes, optional 1
tablespoon xanthan gum or guar gum 1
tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4
Tablespoons Whole Wheat Flour 1 Cup All - Purpose Flour 4 Teaspoons Baking
Powder 1 Teaspoon Salt 2/3 Cup Water 2 Cups Coconut
Milk (not canned) 3 1/2
Tablespoons Canola Oil 5
Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]
for the chocolate molasses filling: 30 grams (1/4 cup) corn or tapioca starch 66 grams (1/3 cup) sugar 25 grams (3
tablespoons) cocoa
powder 1/4 teaspoon salt 600 grams (2 1/2 cups) almond
milk 2 teaspoons molasses 112 grams (4 ounces) bittersweet chocolate, chopped
Batter: 100 g (3/4 cup plus 1 1/2
tablespoons) flour 80 g sugar (1/4 cup plus 1/8 cup plus 1 teaspoon) 1 1/4 teaspoons baking
powder 1 pinch salt 100 ml (1/4 cup plus 1/8 cup plus 2 teaspoons) soy
milk 60 ml (1/4 cup) vegetable oil
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour 1/3 cup (40 grams) cornstarch 3 1/2 teaspoons baking
powder 3/4 cup (170 grams) butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265 grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large egg yolks (110 grams) 2
tablespoons (30 mL) rum or whiskey 1
tablespoon (15 mL) vanilla extract 1 cup (240 mL)
milk
Muffin 1 cup + 1
tablespoon (100 g) oat flour 1 cup + 2
tablespoons (150 g) white rice flour 1/4 cup + 2
tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1
tablespoon of baking
powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole
milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
1 cup canned pumpkin 1 cup white sugar 1/2 cup vegetable oil 1 egg 2 cups all - purpose flour 2 teaspoons baking
powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon
milk 1
tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips
I warm the 2 litres of
milk to 50 degrees centigrade and in a separate jug I mix 2
tablespoons of yogurt from previous culture, 150 grms dried
milk powder and together with another cup of cold
milk.
Ingredients 3 eggs 3/4 cup sour
milk 3/4 cup plain organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking
powder 1/2 tsp baking soda 1/4 tsp salt Make sour
milk by adding 1
Tablespoon lemon juice to whole
milk and let sit for... Continued
Women 1 scoop of protein
powder 1 cup of vegetables Handful of fruit 1
tablespoon of healthy fat Mixer (almond
milk, regular
milk, water — your choice)
Browned Butter Frosting 1/4 cup butter or margarine 2 cups
powdered sugar 1 teaspoon vanilla extract 3
tablespoons milk
ingredients: for the cake: 4
tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking
powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams)
milk
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup coconut
milk 1/2 cup cashew
milk, rice
milk, or regular
milk 1/4 cup honey 1/2 teaspoon vanilla extract 3
tablespoons Anthony's Cocoa
Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's Almond Flour Pinch salt 1/4 cup Anthony's Cocoa
Powder 1/4 cup honey 3
tablespoons Anthony's...
for the frosting: 12
tablespoons (175 grams) unsalted butter, softened 4 ounces (112 grams) cream cheese 12 ounces (330 grams)
powdered sugar 1/2 teaspoon salt 1 teaspoon (5 mL) maple syrup 3 - 4
tablespoons (45 - 60 mL)
milk or cream
1 cup gluten - free flour mix (see above) 1/4 teaspoon salt 1/2
tablespoon baking
powder 1/4 cup sugar 2
tablespoons crushed poppy seed 1 T soy flour [you can use chickpea flour] 7 T soy
milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine]
1 cup yellow cornmeal 1 cup AP flour 1
tablespoon baking
powder 1/2 cup sugar 1 teaspoon salt 1 cup
milk (I used 1 %) 2 eggs 1/2 stick butter, melted 1/4 cup honey
Men 2 scoops of protein
powder 1 - 2 cups of vegetables (like spinach, which doesn't affect the taste) 2 handfuls of fruit (fresh or frozen) 2
tablespoons of healthy fat (a nut butter or seed for example) Mixer (almond
milk, regular
milk, water — your choice)
Yields: batter for about 12 - 14 Ingredients • 1 cup
milk • 2 medium eggs • 1/4 cup oil • 2
tablespoons sugar • 1 teaspoon salt • 2 teaspoons baking
powder • 1 1/3 cups corn meal • 2/3 cup emmer flour • 12 - 14 hot dogs or about 8 - 10 sausages or bratwurst • extra emmer... Continued
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso
powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4
tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2
tablespoons whole
milk 4 ounces bittersweet chocolate finely chopped
Add in roughly half of the
powdered sugar, the salt, the maple syrup, and 1
tablespoon of
milk.
12
tablespoons (1 1/2 sticks) unsalted butter, softened 1 1/2 cups sugar 2 cups all purpose flour 2 teaspoons baking
powder 1/4 teaspoon salt 6 large egg whites (3/4 cup) 3/4 cup
milk 2 teaspoons vanilla extract
This cake is delicious as is, but you can prepare a simple drizzle by combining 1 cup of
powdered sugar and 1 - 2
tablespoons soy
milk.
Ingredients: Butter Cake 1 1/3 cups all - purpose flour 1 1/2 teaspoons baking
powder 1/4 teaspoon salt Whites from 3 large eggs, at room temperature 1/2 cup sugar 1/4 cup (4
tablespoons) butter, at room temperature 2/3 cup
milk 2 teaspoons vanilla extract
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy
milk 1
tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1
tablespoon vegan butter 1
tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or
powder to taste Optional onion
powder to taste Optional Garnish: parsley and additional lemon zest
Frosting: (measurements are approximate) 3
tablespoons vegan cream cheese, at room temperature 3
tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2
tablespoons pumpkin puree
powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy
milk (start with 1
tablespoon and add more until desired creaminess is achieved)
PRALINE FROSTING: 1/2 cup firmly packed light brown sugar 1/4 cup butter 3
tablespoons milk 1 teaspoon vanilla extract 1 cup
powdered sugar
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
Add
powdered sugar and soy
milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1 cup of
powdered sugar and 1 - 2
tablespoons of
milk at a time until desired consistency is reached.
Chocolate Glaze 3
tablespoons sugar 2
tablespoons unsweetened cocoa
powder 1 1/4 teaspoons cornstarch 1/3 cup
milk 1/2 teaspoon vanilla extract
9 ounces frozen green beans, thawed in colander, drained and patted dry 1
tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2
tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4
tablespoons all purpose flour 1 1/2 cups unsweetened soy
milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or
powder to taste Optional onion
powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup