Add 1
tablespoons of the salt water to the soap and stir.
Add
another tablespoon of salt water mixture if you want it thicker.
Not exact matches
10 small dried red chiles, such as piquins, stems removed 2 teaspoons ground cumin 2 teaspoons ground coriander 2 small onions 1 teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1 teaspoon
salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1
tablespoon chopped garlic 1
tablespoon shrimp paste 1
tablespoon corn or peanut oil 1
tablespoon lime zest 1/4 cup
water
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2
tablespoons light agave syrup 1/2 cup
water 2
tablespoons vanilla extract 2
tablespoons raw honey zest
of 2 lemons 2
tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch
of salt 8
tablespoons Bio-k acidophilus 1 cup coconut oil 2
tablespoons sunflower lecithin (optional)-- really good for you
Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds pinch
of salt 1 cup boiling purified
water 2
tablespoons olive oil
Beat the yolks with the
water, the
tablespoon of flour, and the
salt.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups
water sea
salt — to taste 2
tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2
tablespoons olive oil — divided 1
tablespoon tamari 2
tablespoons sweet miso paste 1
tablespoon mustard 1 garlic clove — minced pinch
of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Boiling it in a saucepan with
water, 1
tablespoon of apple cider vinegar and a sprinkling
of salt.
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice
of 2 fresh lemons 2 cloves garlic, minced 2
tablespoons minced habanero chile 1 teaspoon
salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 1
tablespoon olive oil 1 teaspoon oregano 7 cups
water 1 teaspoon
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp crou
salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3
tablespoons vegetable oil 2
tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped
Salt and pepper to taste Garnish: 2 cups crisp crou
Salt and pepper to taste Garnish: 2 cups crisp croutons
4
tablespoons Coconut Oil 4
tablespoons Almond Butter 1/2 cup Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water + 2
tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea
Salt Jam
of your choice (we used Raspberry)
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat
of young Thai coconut 1 1/4 cup coconut
water 1/4 cup purified
water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot
water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5
tablespoons light agave syrup or another sweetener
of choice 1 teaspoon vanilla extract 1/2
tablespoon freshly squeezed lemon juice pinch
of sea
salt 3 - 5
tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
Pastry and Assembly: 2 cups flour Pinch
of salt 1/2 teaspoon baking powder 1
tablespoon butter 1 egg, beaten slightly
Water Vegetable oil for deep - frying
Add the dill, 1/4 teaspoon
of the
salt, and a couple
tablespoons of water.
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups
water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1
tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley)
salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1
tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml]
water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch
salt oil, for pan frying
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup
water mixed with 1
tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea
salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla
1) 2 cans
of chickpeas 2) 1 large clove
of garlic, roughly chopped 3) 2 -3
tablespoons of olive oil 4) 1/2 cup
of water 5) 1/2 teaspoon
of salt 6) 1/2 teaspoon paprika powder
Bring a large pot
of water to a boil and stir in the pasta with the
tablespoon of salt.
For the Avocado - Lime Sauce 2 - 3 large garlic cloves 2 large avocado, pitted Juice
of 1 fresh lime, more to create the desired consistency 2 — 4
tablespoons water 1/4 teaspoon fine sea
salt, or to taste
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
For the arepas: 7 1/2 cups lukewarm
water 2
tablespoons salt Pinch
of sugar 6 cups pre-cooked white cornmeal, or harina pan Vegetable oil for pan frying
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups
water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice
of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2
tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6
tablespoons avocado oil or extra-virgin olive oil * Coarse sea
salt and finely ground black pepper
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
4 to 6 big handfuls
of mixed salad greens, washed and dried 2 cups farro, rinsed and drained 5 cups
water (or stock) 2 teaspoons fine - grain sea
salt 1 medium orange, zest and juice 1 shallot, chopped 1/3 cup Parmesan, freshly shredded 1
tablespoon white wine vinegar 1/2 cup good quality olive oil a couple big pinches
of salt 1/2 cup Spanish almonds, or toasted regular almonds 1/2 cup goat cheese, crumbled
As they cook,
salt them lightly and add a
tablespoon of hot
water occasionally to prevent browning.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2
tablespoons sugar 3/4 teaspoon kosher
salt 16
tablespoons butter, cubed and cold ice
water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3
tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and
salt in a large bowl.
Add the ground beef, 2
tablespoons of water,
salt and pepper.
In the bowl
of a high powered blender, combine the walnuts, pine nuts, nutritional yeast, basil, olive oil, lemon, dried mushrooms, sea
salt, black pepper, red chili pepper flakes and 3
tablespoons water.
Add the onions, 1
tablespoon water and a pinch
of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon.
3 cups soaked cashews (soaked for 3 hours in
water) don't soak any longer 1 1/2 cups almond milk I cup fresh lime juice 2 teaspoon packed lime zest 3/4 cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3
tablespoons lecithin 3/4 cup coconut oil or coconut butter
Dough all
of the above starter 180 g warm milk (
water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2
tablespoons of melted butter 1
tablespoon of sugar 6 g
salt
Mix together the flour,
water,
salt, cumin, and 1 1/2
tablespoons of the olive oil.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1
tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or
water 2
tablespoons ketchup 2
tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2
tablespoons sugar (or more to taste)
Salt to taste, if needed Preheat a sauce pan over medium heat.
1
tablespoon extra virgin olive oil 2 large onions, chopped 1/2 teaspoon fine - grain sea
salt 2 cups dried split green peas, picked over and rinsed 5 cups
water juice
of 1/2 lemon (reserve the zest)
In a medium sauce pan, add the granulated sugar, corn syrup,
salt, and 2
tablespoons of the
water.
2 medium leeks 1
tablespoon butter 2
tablespoons olive oil 1
tablespoon water 1/2 teaspoon
salt, or more according to your taste few twists
of freshly ground pepper large stem
of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intact
Mexican Spiced Tomato Sauce: 1
tablespoon olive oil 1 small onion, finely chopped 3 garlic cloves, minced 2
tablespoons chili powder (I used a mix
of chipotle and regular chili powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon
salt 1 15 - ounce can tomato sauce 3/4 cup
water
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1
tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon
of kosher
salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1 teaspoon
of garlic powder 1/2 teaspoon
of kosher
salt 1 teaspoon +
of TABASCO chipotle, original red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
For the Galette: 2 cups all - purpose flour 1
tablespoon granulated sugar 1/8 teaspoon course
salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice
water 1 - 2 cups
of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2
tablespoons heavy cream or half and half
Add almonds to a food processor with
salt, nutritional yeast, and 1
tablespoon of water to start.
For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2
tablespoons curry powder
salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1
tablespoon hot mustard 1/2 cup cilantro, chopped 2
tablespoons of water
To begin, place 1 1/2 cups
of warm
water in a mixing bowl, with 1
tablespoon of brown sugar and 2 teaspoons
of kosher
salt.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1/2 teaspoon
of sea
salt and the minced spinach mixture, add 2
tablespoons of extra virgin Spanish olive, 3
tablespoons of luke warm
water and mix everything together until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it into a ball
1 cup
of soaked cashews (take one cup
of raw cashews and cover with
water and refrigerate overnight), drained and rinsed 2
tablespoons of Sriracha sauce 2
tablespoons of Chipotle Hot Sauce 1 cup
of water 1/4 cup
of nutritional yeast 1/2
of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons
of smoked paprika (depending on your taste) 1/2 -1 teaspoon
of salt
Deconstructed Hummus Salad 1 garlic clove, minced 3
tablespoons extra virgin olive oil 3
tablespoons tahini 1 - 2
tablespoon lemon juice (start with a
tablespoon, add more to taste if needed) 1
tablespoon water salt, to taste 1 15 - oz can chickpeas, rinsed and drained 5 oz package
of mixed greens (note: I also had about 2 cups
of leftover red kale and used that as well) 2
tablespoons fresh dill, chopped sumac or paprika (optional, for garnishing)
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm
water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon
salt 1
tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2
tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
2 3/4 — 3 1/2 cups bread flour or all - purpose flour 1/4 cups sugar 1/2 teaspoon
salt 1
tablespoon active dry yeast 5
tablespoons butter, softened 2/3 cup warm
water 1 egg, at room temperature Cornmeal 1/4 cup
of butter, melted
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2
tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch
of sea
salt 1
tablespoon of ground cinnamon 1
tablespoon of hemp hearts 1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
Then, I poured two
tablespoons of vegetable oil into the
water mixture, and put the whole wheat flour and
salt I'd measured out into the bread pan.
TO MAKE A SINGLE SERVING
OF RICE Ingredients 1/2 cup
water 1/4 teaspoon kosher
salt 1/2
tablespoon butter 1/4 cup white rice