Not exact matches
* 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
3) Put in a
tablespoon of beef base and
then fill the dutch oven with 3/4
of a bottle
of red wine and
water until the lamb shanks are submerged.
Pour in a
tablespoon of water and
then work it into the butter with the pastry cutter.
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block
of extra firm tofu for at least 30 minutes to remove excess
water (lay tofu on a cutting board, top with lots
of paper towels, and
then top with a heavy book or pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2
tablespoons of coconut aminos (or soy sauce or tamari) along with 1
tablespoon melted coconut oil and red chili flakes; (4) add in 1 1/2
tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
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
To use them as an egg substitute in baking, try mixing 1
tablespoon of chia seeds with 3
tablespoons of water,
then let them sit for a few minutes.
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.
170 - 180 g red onions, cleaned and chopped 3
tablespoons extra virgin olive oil 2 zucchini, cleaned and cut into cubes whole sea salt, just enough to taste 100 ml filtered
water a handful
of capers, soaked in filtered
water for about 20 minutes
then rinsed and drained a handful
of shelled pine nuts dried mint leaves, to taste
Whisk together chick - pea flour and
water until smooth,
then whisk in salt and 2
tablespoons of oil.
If you only need to replace the egg whites, try adding a combination
of one
tablespoon of agar powder with an equal amount
of water that has been whipped, chilled, and
then whipped again.
I added a
tablespoon of cumin, two bay leaves, and a bottle
of beer to the lime juice and orange juice,
then covered with
water.
Then shredded the meat and added some
of the remaining liquid from the slow cooker (and a few
tablespoons of very hot
water that I heated up in the microwave) to moisten the shredded meat more.
Add the
water, stir a few times to mix it with the nuts,
then add the 6
tablespoons (90 ml)
of oil, one
tablespoon at a time.
Gently fry the Onion, Garlic and Ginger for a couple
of minutes in the butter
then add a few
tablespoons of water to steam fry for another 2 - 3 minutes.
You break open the shell, take out the fruit, mix it with a few
tablespoons of water (like really mush it around with your hands),
then pass it through a fine mesh sieve.
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and
then cooled slightly (if you have time to soak your walnuts in
water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean
water and pay dry before toasting them, or skip the toasting step) * 1
tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1
tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two
of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2
tablespoons cacao nibs or finely chopped dark chocolate
Add 1
tablespoon of salt,
then bring the
water to a boil.
Mix the arrowroot powder with a
tablespoon of water until you have a paste,
then gradually add in 1/2 cup
of water.
Then add 8 oz
of semi-sweet chocolate chips, 1
tablespoon of unsalted butter, and 5 oz
of sweetened condensed milk in a mixing bowl and melt over bain - marie, hot
water bath.
I added several
tablespoons of water;
then I added almond milk.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices
of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2
tablespoons capers — soak them in cold
water for 15 minutes before using,
then drain 3
tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.
1 cup
of oat flour (just blend some oats in a blender and
then measure 1 cup) 1 cup
of ground almond 3
tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon
of baking powder a pinch
of sea salt 1/4 cup
of melted coconut oil 5
tablespoons of maple syrup or honey 1
tablespoon of flaxseeds + 2
tablespoons of water 1/2 teaspoon
of vanilla extract or powder 80gr
of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
Stop to scrape the bowl down, and
then continue running the food processor, drizzling in a few
tablespoons of water if necessary.
Drop them into the boiling
water and give them 2 — 3 more minutes after they float to cook all the way through
then drain them, reserving a few
tablespoons of the cooking
water.
Put a
tablespoon of water in each muffin cup,
then crack the eggs one at a time into a separate bowl before slipping them into the
water - filled partitions — or, if you're confident in your no - shell skills, crack each egg straight into each partition.
To make the dough add 1 cup
of all - purpose flour into a bowl, also add 1 teaspoon
of baking powder, 1/4 teaspoon
of white sugar, 1/2 teaspoon
of sea salt, 1/2 teaspoon
of garlic powder and 1/2 teaspoon
of dried oregano, mix all the dried ingredients until well mixed,
then add 1
tablespoon of extra virgin Spanish olive oil and a generous 1/3 cup
of water, mix everything together until you form a dough,
then knead the dough inside
of the bowl for 2 - 3 minutes and shape into a ball
Alternate adding 1 teaspoon
of whiskey and 1
tablespoon of water until you've used all the whiskey,
then use
water as needed.
Ingredients 2 lb boneless chicken breast cutlets (or extra thin if you prefer not to have to pound chicken) 1 3/4 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 12 oz sweetened tamarind nectar 1/2 lb apricot preserves 2
tablespoons fresh chopped garlic 1
tablespoon cornstarch 1
tablespoon water Preparation Pound chicken cutlets with a mallet until thin
then marinade in 1 3/4 cups
of Caribbean Marinade in a gallon - sized ziploc bag for 20 minutes (or longer if desired).
I would add a scoop
of protein powder to the mixture and
then add an extra
tablespoon or two
of almond milk or
water!
To make the batter add 1/2 cup
of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour,
then add 2
tablespoons of water and mix everything together, finely mince 1 clove
of garlic and finely dice 1/2
of an onion and add them to the batter,
then add a 1/4 teaspoon
of smoked paprika, 1/2 teaspoon
of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed
4 - 5 handfuls
of fava beans 1 and a half handfuls
of hijiki seaweeds, soaked in filtered
water for 15 - 20 minutes,
then cooked in boiling
water for another 15 minutes, drained, rinsed under cold running
water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5
tablespoons extra virgin olive oil 2
tablespoons tamari juice
of half a lemon 1
tablespoon rice vinegar a pinch
of whole sea salt a pinch
of chili powder fresh basil, cleaned and chopped, to taste
Grab 1/2 cup
of black pitted olives, 1/2 cup
of green spanish olives and 2
tablespoons of capers, add to a strainer and rinse with
water,
then pat dry
3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm
water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3
tablespoons of coconut flour (one
tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour,
then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.
Instead I separately prepared and
then used a mix
of three
tablespoons of water, one
tablespoon of Dijon mustard, 1/4 tsp ground cumin, 1/2 tsp coarsely ground black pepper, 1/8 tsp grated nutmeg and a few dashes
of each cayenne pepper and Aleppo pepper.
Using a pastry brush, coat the tops with an egg wash (1 egg beaten with 1
tablespoon water),
then place in the center
of the preheated oven and bake for 12 minutes, or until lightly golden brown.
Sprinkle 1
tablespoon of the
water over part
of the mixture,
then gently toss with a fork.
The
water should come well over the top
of the beans (they will expand),
then add 1
tablespoon of vinegar per cup
of beans to the
water.
Ingredients 3 - 4
tablespoons extra virgin olive oil a 4 - 5 cm piece
of leek, cleaned and cut into thin slices 3 - 4
tablespoons filtered
water 20 g dried porcini mushrooms, to be soaked in filtered
water for about 10 minutes
then drained and chopped 200 ml vegetable cream, unflavoured and unsweetened whole sea salt, just enough to -LSB-...]
Ingredients For the lasagne 1 pack
of «tofu leaves» or equivalent (you can also use regular wheat lasagna squares) For the rocket, basil and almond pesto a large bunch
of arugula, cleaned and blanched in boiling
water for 1 minute
then drained a large handful
of fresh basil, cleaned 1 garlic clove, peeled 5
tablespoons -LSB-...]
Anecdotally, this is how I made Squash Risotto for four: * In a large saucepan melt 2
tablespoons of butter and sauté 1/4 cup finely chopped onion, scallion or leek for a few minutes /
then add 1 1/2 cups Arborio rice to the mix / continue to sauté for five minutes along with a finely chopped teaspoon
of sage or rosemary, stirring often / meanwhile, in another saucepan heat 2 1/2 cups
of stock or plain
water to a simmer and hold / add 1/2 cup white wine to the rice mix and let it cook away until liquid almost disappears / add a teaspoon
of salt and more if needed when risotto is done / begin adding simmering liquid 1/2 cupful at a time, stirring until liquid is nearly cooked away / add additional liquid 1/2 cup at a time and, once again, stir and allow to cook until liquid is almost gone before adding more.
If it were me I would use the 1/4 cup
of water and
then maybe one to two
tablespoons of water to replace the vodka.
Ingredients 4 - 5 handfuls
of fava beans 1 and a half handfuls
of hijiki seaweeds, soaked in filtered
water for 15 - 20 minutes,
then cooked in boiling
water for another 15 minutes, drained, rinsed under cold running
water and drained again 1 cucumber, cleaned and cut into small sticks 4 - 5
tablespoons extra virgin olive oil 2
tablespoons -LSB-...]
So I used a heaping
tablespoon of the concentrate and
then added 1/4 cup
water I place
of the orange juice.
Stir the mixture until well combined and
then add a
Tablespoon of milk and
water at a time until you reach the desired consistency.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1 teaspoon
of baking powder, 1 teaspoon
of sea salt, 1/2 teaspoon
of white sugar, 1
tablespoon of extra virgin Spanish olive oil, 1/3 cup
of luke warm
water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a dough,
then knead inside
of the bowl for a couple
of minutes and form the dough into a ball
1 large white onion 1 cup raw cashews, soaked in
water for a couple
of hours or overnight,
then drained 3 cups unsweetened soy milk 1/2 cup garlic, boiled soft (roughly 17 - 18 cloves) 1/2 cup white wine 3
tablespoons nutritional yeast 2
tablespoons red or white miso 1 teaspoon onion powder 1 teaspoon smoked paprika 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon salt (omit if sodium is an issue) 1/2 teaspoon turmeric (optional, for color) Optional garnishes: Crumb topping, fresh herbs, Thai chilis, sriracha sauce
To make the the mojo picon sauce add a 1/2 inch thick slice
of baguette bread and 2 cloves
of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also add 1 clove
of raw garlic, 2 jarred roasted red bell peppers, 1/2 teaspoon
of smoked paprika, 1/2 teaspoon
of dried cumin, 1 teaspoon
of white wine vinegar, 2
tablespoons of water, 1/4 cup
of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black pepper, using a handheld mixer or food processor, puree everything until it's well pureed,
then transfer to a bowl and set aside
1 pound yellow split peas * (soaked overnight in warm
water,
then rinsed) 6 cups stock /
water (I used 3 cups homemade chicken stock, 3 cups
water) 1 ham bone 1 onion, diced 1 small strip
of kombu / kelp 1 bay leaf 2 cloves garlic, minced 2 medium large carrot, finely diced 2 celery stalks, finely sliced 1 teaspoon sea salt 1/4 teaspoon pepper 2
tablespoons butter (optional) 1 cup diced cooked ham (optional)
Ingredients 150 g whole rice, washed in cold
water, well drained
then cooked in
water until very tender 160 g rice malt syrup 3
tablespoons light and fruity extra virgin olive oil zest
of 1 organic lemon, grated 3
tablespoons whole rice flour 80 g corn flour (GMO - free) a pinch
of whole sea salt a -LSB-...]
Reserve 1
tablespoon of the coconut
water,
then store the remainder for later use (in smoothies), if desired.