Not exact matches
Ingredients 150 g semi-wholemeal wheat flour 100 g cornmeal (OGM - free) 50 g almond flour a pinch of whole sea salt 3
tablespoons cream of tartar 150 ml agave syrup 50 ml extra virgin olive oil 150 ml unsweetened, unflavoured
soy milk (OGM - free) 1
tablespoon natural vanilla extract 1/2 teaspoon grated lemon zest (
organic) 200 g -LSB-...]
Icing 2 ounces bittersweet chocolate 1/2 cup vegan margarine 3 cups
organic powdered sugar, sifted 1 teaspoon instant espresso powder 2
tablespoons soy cream (
soy milk can be substituted) 1 teaspoon vanilla extract
Laska, Baker's Cocoa 4
tablespoons soy milk Westsoy, Organic, Unsweetened Plain 1 tablespoon vanilla extract Simply Organic 2 1/4 cups confectioners» sugar (Trader Joe's organic, cane juice and tapioca) 1/2 cup Let's Do Organic, Creamed Coconut 3 Tablespoons water To make t
tablespoons soy milk Westsoy,
Organic, Unsweetened Plain 1
tablespoon vanilla extract Simply
Organic 2 1/4 cups confectioners» sugar (Trader Joe's
organic, cane juice and tapioca) 1/2 cup Let's Do
Organic, Creamed Coconut 3
Tablespoons water To make t
Tablespoons water To make the cake: 1.
FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4 cups sugar: evaporated cane juice (Trader Joe's
organic) 2/3 cup coconut oil (Trader Joe's
organic) 1
tablespoon ground golden flaxseeds (Nuts.com,
organic) 1
tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply
Organic 1 cup non dairy milk Westsoy,
Organic, Unsweetened Plain 2
tablespoons apple cider vinegar (Trader Joe's
Organic)
1 cup Sweet Sorghum Flour 1/2 cup all - purpose gluten - free flour 1/4 cup tapioca starch 1/4 cup potato starch 1 teaspoon xanthan gum 1
tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2 cup) vegan butter (we use
organic Earth Balance buttery spread) 1 cup unsweetened
soy milk 1
tablespoon apple cider vinegar
1/2 cup
soy milk 1
Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking powder 3
Tablespoons evaporated cane juice 1
organic orange, zested and sliced Pinch of salt 5
Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon vanilla extract
Crust: 2 2/3 cups flour, half all purpose and half whole wheat pastry flour 1 teaspoon salt 2/3 cup
organic canola oil or high - oleic safflower oil 6
tablespoons fat - free milk or
soy milk 1 teaspoon milk and 1 teaspoon sugar, for brushing top crust
Ingredients: 4
tablespoons organic tamari
soy sauce 1 block
organic tempeh (I used LightLife brand in «original», sold at Sprouts and many other health food stores)
1 cup Earth Balance vegan shortening (or 1/2 cup vegan buttery spread + 1/2 cup vegan shortening), cold 2
tablespoons Earth Balance vegan buttery spread (
soy free), cold + extra for greasing 1 cup white rice flour 1/2 cup potato starch 1/2 cup tapioca 1/3 coconut flour 2 tsp xanthan gum 1/2 cup
organic raw cane sugar 1 tsp sea salt 3/4 cup ice water
* 2 large onions, peeled and sliced * one 4 1/2 pound brisket, preferably local and grass - fed * 1/4 cup apple cider vinegar * 1/4 cup wheat - free tamari or
soy sauce * 1/4 cup Worcestershire sauce (I used Annie's brand which is all natural / vegan) * 1/4 cup strong black coffee (I mixed 1 teaspoon
organic freeze - dried coffee with 1/4 cup water) * 1/4 cup all natural barbeque sauce * 3
tablespoons pure maple syrup * 3
tablespoons favorite hot sauce
organic tempeh, sliced * 1/2 cup chopped cilantro * 3
tablespoons tamari or
soy sauce * 1 teaspoon
organic sugar * sesame seeds (optional) * homemade or store - bought sriracha to taste
Easy Vegan Lentil Soup Recipe with Sweet Potatoes 1 cup French green lentils 2
tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4 cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces)
organic fire roasted diced tomatoes (I used Muir Glen) 1
tablespoon tamari (gluten free
soy sauce)
Asparagus with Sesame Citrus Dressing 1 pound fresh asparagus 2 teaspoons
organic safflower oil 1/8 teaspoon fine sea salt Freshly ground black pepper 2
tablespoons fresh tangerine or orange juice 1 teaspoon tamari or
soy sauce 1 teaspoon toasted sesame oil 1/2 teaspoon pure maple syrup 1 teaspoon toasted sesame seeds or gomasio
package
organic extra firm tofu * 1
tablespoon wheat - free
soy sauce or tamari * 1
tablespoon rice vinegar * 1 teaspoon hot sesame oil * 1 - 2
tablespoon organic coconut oil
One 14 oz block extra firm tofu 1/2 cup thinly sliced red onion 1/2 cup sliced green onions 3 cloves garlic, minced 1
Tablespoon fresh grated ginger 1/2 — 2/3 cup wheat free tamari or
soy sauce 1 pear, cored and shredded 1/4 cup toasted sesame oil 1/4 cup
organic sugar 1/4 cup mirin 2
Tablespoons rice vinegar 1 teaspoon black pepper 1 teaspoon Korean red chili flakes (gochugaru)(more to taste) High heat oil, for grilling
1 cup (8oz)
organic Yogurt — cow, goat,
soy, water buffalo 1/2 cup (4oz)
organic applesauce two
tablespoons organic cacao powder
organic cinnamon: lightly sprinkle to taste
organic powdered ginger: lightly sprinkle to taste one teaspoon
organic sweetener of your choice — agave, Maple Syrup, honey (1 year plus), sugar
1/2 cup minced onion 4
tablespoons grapeseed oil 1/4 teaspoon of toasted sesame oil 1 teaspoon
organic ketchup 1/3 cup rice wine vinegar 2
tablespoons of all - natural peanut butter 4
tablespoons water 1 - inch knob fresh ginger, grated 2
tablespoons celery, minced 4
tablespoons, tamari sauce or
soy sauce 2 teaspoons of coconut sugar or maple syrup 1/2 teaspoon of minced garlic 1/2 teaspoon salt
Add in some fermented
organic soy into your diet 1 - 2 times a week or try 1
tablespoon of ground flax seed or flax seed oil a day.
Have one serving of
organic, non-GMO
soy along with two
tablespoons of ground flaxseeds in your smoothies or salads, daily.
Ingredients: 7 ounces firm tofu, drained (simmer in water for 5 minutes) 4 teaspoons expeller pressed canola oil 2
tablespoons maple syrup, Grade B or dark amber 3
tablespoons raw light agave syrup 6
tablespoons light
organic cane sugar 3/4 teaspoon very finely grated lemon zest 1/2 teaspoon fine sea salt 4 teaspoons pure vanilla extract 1/2 teaspoon pure coconut extract 1/4 teaspoon pure almond extract 1 1/2 ounces of vegan white chocolate melted 2
tablespoons arrowroot dissolved in 6
tablespoons soy creamer
1 lb
organic or grass fed beef (a flank steak or boneless sirloin steak works well) 2
tablespoons canola oil 1 - 2
tablespoons freshly grated ginger root 1/2 t freshly ground pepper 3 cloves garlic 1 large onion — minced 1 small head broccoli — chopped 1 red pepper — diced 2 small zucchini — diced 1/2 pound mushrooms — quartered 1 head bok choy (spinach could also work)-- chopped
Soy sauce to taste Brown rice Nori (a sea vegetable) sheets — toasted GARNISH 1/4 cup sesame seeds 2 teaspoons sea salt 2
tablespoons shredded nori (sea vegetable)