Transfer to a bowl and beat in 3
tablespoons of water using a whisk or fork.
Not exact matches
Take 1
tablespoon of the starter, place in a large glass mixing bowl, add 100g
of flour (you can
use a 50/50 mixture
of whole sprouted flour and white flour, all sprouted flour, or any ratio you prefer) and 100g
of purified
water (78F (25C)-RRB-.
After reading all the comments I decided to add a few extra
tablespoons of maple syrup, I didn't have medjool dates so
used regular ones but added 4 - 5 extra and soaked them in boiling
water for 20 min.
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)
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
Whisk in the egg and one
tablespoon of water and
using your hands, knead together until a ball
of dough forms.
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only
used 1 heaped
tablespoon, I omitted the olive oil, and just the 1/2 tsp
of rubbed sage leaves and I added a cup
of frozen peas to the pasta cooking
water a couple
of minutes before the end.
* Note - if it's too dry and crumbly, add the second
tablespoon of water (I
used two for my recipe).
1
Tablespoon + 1 teaspoon chia / flax mix (I
used Carrington Farms)
of you can just
use flax + 2
Tablespoons + 2 teaspoons hot
water
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
* 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
of water to achieve a thick paste -LCB- I recommend
using a glass and adding the
water tablespoon by
tablespoon until you have a paste - like consistency -RCB-.
1 onion, peeled and halved (if
using slow cooker) or chopped (if
using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2
tablespoons minced garlic 5 teaspoons braggs 1 1/2 teaspoons fresh ground black pepper 1/2 teaspoon ground cumin, optional 9 cups
water 1/4 teaspoon
of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
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
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
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)
I have
used anywhere between 2 and 8
tablespoons of water to make this crust.
Use 3
tablespoons of coffee grounds to 8 oz
of hot
water.
For more oval shaped beans and other legumes, soak for 12 - 24 hours in filtered
water to cover plus 1
tablespoon of cider vinegar or lemon juice for every cup
of dried beans / legumes
used.
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.
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
3 - 4 cups
water 1/2 teaspoon minced ginger (or 1 inch cube
of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (
using the vegetable peeler) 1
tablespoon miso paste 1
tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge
of lemon for garnish
Ingredients 1 small pumpkin a pinch
of whole sea salt filtered
water (to cook the pumpkin) 2 apples (I
used Red Delicious), peeled and cut into cubes or slices 4
tablespoons extra virgin olive oil, and some more to serve juice
of 3 cm fresh ginger root a large handful
of pumpkin seeds half a -LSB-...]
Recipe for Healthy Asparagus Soup Serves 6 Ingredients: 1
tablespoon olive oil 1 small onion, diced 1 leek, white and light green parts, sliced medium 2 large celery stocks, diced small 1 teaspoon kosher salt or more to taste,
used in increments Fresh finely ground black pepper to taste 2 large sprigs
of tarragon, tear the leaves off 4 cups low sodium chicken broth,
used in increments 1-1/2 to 1-3/4 pounds fresh asparagus (about 2 bundles from the market or 2 - 12 oz packages from Trader Joes) 1/4 cup
water Croutons or parmesan cheese for serving
* 6 medium onions * 2
tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red pepper * 1 cup quinoa (I
used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups
water * 2 heaping
tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste * pinch or two
of cayenne pepper, or to taste
Place
used coffee grounds -LCB- I saved mine from a pot
of coffee earlier in the day -RCB- gently on top
of the eggshells, cover all with
water adding one
tablespoon of vinegar to pot.
Mix together some warm
water and vanilla, and
use an electric mixer to beat two
tablespoons of it into the dry ingredients.
I just made these heavenly brownies and did the following substitutions: For every ounce
of chocolate I
used 3
tablespoons of cacao powder I added 4
tablespoons water and 2 extra teaspoons coconut oil since I
used cacao powder Instead
of arrowroot starch or flour, I
used one egg (sorry vegans!)
Cook your ramen noodles, keeping about a
tablespoon of the starchy
water that comes from boiling it (extra points if you
use the flavor packet).
For Eggs you can make a vegan egg
using 1
tablespoon of ground flaxseeds and 3
tablespoons of water.
If you want to
use it as a hair mask, I found this tip on Pinterest: «To make, stir one
tablespoon of gelatin powder in to 1/2 cup
of cool
water until mixed.
:) Linguine with porcini and vegetable bolognese slightly adapted from the amazing Delicious Australia 15g dried porcini mushrooms 400g linguine 2 small carrots, roughly chopped 1 large onion, roughly chopped 200g button mushrooms 2 garlic cloves, roughly chopped 2
tablespoons olive oil handful
of fresh basil leaves, chopped 2
tablespoons fresh oregano leaves 1/2 cup tomato sauce — I
used homemade 1/2 cup (120 ml) red wine 3
tablespoons water 1/2 cup sour cream * grated parmesan or pecorino, to serve Soak porcini in 1/2 cup (120 ml) boiling
water for 10 minutes.
I've been
using this (1/4 tsp) with a
tablespoon of local raw honey twice a day (add a little hot
water and stir), because I have terrible allergies that keep me sick!
Use three heaping
tablespoons per one cup
of boiling
water.
To replace 1 egg,
use a ratio
of 1
tablespoon of gelatin powder and 1/4 cup
of water.
Easy fish stew own creation 1
tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can
of water 350g white fish, cut into large chunks handful
of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat —
using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.
Directions:
Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with ch
Using a mortar and pestle, or a small grinder, mix garlic, ginger and half
of the peanut oil to form a thick paste / Add other spices, half
of the
water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other
tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if
using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with ch
using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C
water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.
If the glaze begins to harden, warm it slightly before
use to melt and add 2 -3
tablespoons of water to dissolve it.
I
used 2
tablespoons of water because I wanted a more smooth hummus.
I made a couple
of small adjustments: I
used vegetable broth instead
of water and I added a couple
of tablespoons of lemon juice.
Use approximately one
tablespoon of chia seeds (ground) + 3
tablespoon water to replace one large egg in your baked goods (read more here for other vegan egg substitutes).
* I would not suggest keeping this over 1 week or in your pantry since it has no preservatives (a good thing) but if you just want a single serving you could easily
use 1
tablespoon peanut powder and 1 dried frig with 2 teaspoons
of water to test this recipe out for a one - serving deal.
What's in it: 2
Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk
of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1
tablespoon italian herbs (I
used half fresh chopped thyme and half dried oregano, but
use any that you like, fresh or dried) 1/2 teaspoon red pepper flakes (optional) 1/2 cup red wine 2
Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added, if possible) 14 oz
water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to taste
Substitutions that worked fine: I didn't have espresso powder,
used brewed coffee instead — about a cup, replacing the
water (so 1 cup
water, 1 cup coffee for liquid); also I didn't have an ounce
of unsweetened chocolate,
used unsweetened cocoa powder (3
Tablespoons) and an extra
tablespoon of butter.
Use any cake mix with 1 egg and 1/2 cup oil and 2
tablespoons of water.
1 large egg white 2 teaspoon
water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (
use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch
of sugar 3
tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)
1 1/4 sticks
of butter (10
tablespoons)(I
use salted) 1 teaspoon freshly - ground cardamom seeds 3 eggs 3/4 cup sugar 1 cup flour Up to 1/2 cup cold
water, or as needed to thin batter to the right consistency
2/3 + 1/2 cup whole wheat pastry flour 1/3 cup wheat germ 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon (scant) freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 3
tablespoons espresso powder 2
tablespoons hot
water 1 cup canned pumpkin 1/2 cup plain low fat Greek yogurt 1/2 cup packed brown sugar 2
tablespoons canola oil 1 large egg splash
of vanilla extract cinnamon sugar, for sprinkling (I
used a blend in a grinder, but you can easily combine sugar & cinnamon)
* 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
To clean your Le Crueset, put the cooled pan into the sink, fill sink and pot with hot soapy
water and add a few
tablespoons of baking soda, soak for 30 minutes or so,
use a green scratchy and gently scrub clean.