Not exact matches
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
- While the cake is still
warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2
tablespoons of brown sugar in a small
sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
A little sweet from the 1/4 cup + 2
Tablespoons fig jam,
warming from 1
Tablespoon chili garlic
sauce, tangy from 3-1/2
Tablespoons rice vinegar, and rounded out by 1 cup chicken broth and 1
Tablespoon gluten - free Tamari or soy
sauce (dish will not be GF if using soy
sauce.)
Toss 1 can rinsed black beans with 1 - 2
tablespoons roasted garlic herb
sauce and cook on high in the microwave until
warm, about 1 minute.
And make a hole on top and add in 2
tablespoons of
warm chocolate
sauce.
Meanwhile, prepare the
sauce by mixing together until smooth the remaining 1 1/2
tablespoons soy
sauce, 2
tablespoons rice vinegar, tahini,
warm water, sambal, ginger and garlic.
DATE BBQ
SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ s
SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2
tablespoons fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt & ground black pepper, to taste water to thin CREAMY AVOCADO CILANTRO
SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ s
SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup fresh cilantro 2 cloves of garlic 2
tablespoons tahini 1/4 cup fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt & ground black pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1 shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt & ground black pepper, to taste corn tortillas,
warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ
saucesauce.
Here are the ingredients: DOUGH (4 PIZZAS) 600 g white bread flour 2
tablespoon fine sea salt 7 g package of dried yeast 1
tablespoon of sugar 2 1/2 cups of
warm water (more or less) Tomato
Sauce: 1 clove of garlic 1 bunch -LSB-...]
ingredients PHILLY CHEESESTEAK 4
tablespoons olive oil (divided) 1 pound ribeye (shaved less than 1 / 8 - inch thick) 2 cups yellow onions (peeled, shaved) 1 red bell pepper (top removed, seeded, thinly sliced, optional) 1 cup cremini mushrooms (stemmed, thinly sliced, optional) 1 jalapeno (top removed, thinly sliced, optional) 4 Philly - style Hoagie Rolls (toasted) store - bought cheese
sauce (
warmed for serving) Kosher salt and freshly ground black pepper (to taste)
INGREDIENTS 4 large russet potatoes 1 stick softened butter 1 cup
warmed milk 2 lbs ground beef 1 cup sliced mushrooms 1 turnip, cut into cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves of garlic 1
tablespoon Worchestershire
sauce 2
tablespoons all - purpose flour 2
tablespoons tomato paste 2
tablespoons red wine 1/2 cup beef broth
Chop a
tablespoon's worth of quality dark chocolate (I recommend using 55 % so that it is still sweet, any darker and you'll have a bitter cup» o'joe) and add it to a butter
warmer (or small
sauce pan) on the stove.
Return this mixture to a small saucepan, add the 2
tablespoons chopped cilantro, and keep the
sauce warm.
1 large round eggplant, sliced into 1/2 - inch rounds Sea salt as needed 1 cup unsweetened almond milk 3/4 cup brown rice flour 1 teaspoon apple cider vinegar Freshly ground black pepper to taste 2 cups breadcrumbs 1
Tablespoon each oregano, basil, and dried parsley Olive oil spray 6 - 8 slices cheese or vegan cheese (optional) Pasta
sauce of your choice,
warmed 4 cups thinly sliced fresh spinach 16 - ounce pasta of choice, cooked according to directions
- To finish the
sauce, drizzle in about 2 - 3 good
tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep
warm while you prepare the noodles.
I make a sesame
sauce 1
tablespoon sweet chili
sauce, 2 Natural Delights ™ Medjool dates, 1 clove minced garlic, 1/4 cup low sodium soy
sauce and 2
tablespoons of
warm water.
2 teaspoon hot
sauce 1/2 cup
warm water 2
tablespoons cider vinegar 2
tablespoons Dijon mustard 1/4 teaspoon salt 1
tablespoon olive oil
Drizzle a couple of
tablespoons of the
warm sauce over the roasted peppers and onions on the bottom portobello mushroom.