While the rolls are cooling, place caramels and 2
Tbsp milk into a microwave safe bowl.
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant
milk or regular
milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed
into a flour) 1/2 cup / 50 g almond flour 6
tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)
Then measure pour in 1/2 cup almond
milk, 3
tbsp maple syrup and the chia egg
into the mixing bowl.
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut
into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2
Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1
Tbsp Red Boat Fish Sauce 1
Tbsp coconut oil 4 cubes of frozen coconut
milk (about 1/2 cup coconut
milk)
Shrimp 2
Tbsp olive oil 6 slices Canadian bacon (3 oz), sliced
into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 1 1/2 tsp chopped fresh thyme or 1/4 tsp dried 3/4 tsp paprika 2 tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 %
milk
Beyond Meat Shepherd's Pie Recipe Print Prep time 20 mins Cook time 35 mins Total time 55 mins Author: A. N. Flitter Recipe type: Dinner Cuisine: Vegan Serves: 6 Ingredients 1 lbs Red Potatoes 1/4 cup Almond
Milk, unsweetened 1
tbsp Olive Oil 1 bag Beyond Meat Beef Crumbles 2 large Carrots, chopped 1 stalk Celery, chopped 1/2 Onion, diced 2 cloves Garlic, minced Salt and Pepper to taste Instructions Preheat oven to 350 degrees F. Clean the potatoes and chop them
into cubes.
Put in only 1
tbsp of sugar blended
into the egg /
milk mix.
Asian eggplant, cut
into 3 x 1 / 2 - inch pieces 2
tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2
tbsps water 1/4 cup unsweetened coconut
milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut
into 3 / 4 - inch pieces
Linking it to the CWL Spouse event hosted by Hema's Adugemane... Haupia — Hawaiian Coconut
Milk Pudding Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Author: Rafeeda Recipe type: Dessert Cuisine: International Serves: 4 Ingredients 2 cups coconut milk 1 cup milk 6 tbsp sugar (upto taste) 4 tbsp corn flour 1/2 tsp vanilla essence Instructions Pour one cup coconut milk into a sauce
Milk Pudding Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Author: Rafeeda Recipe type: Dessert Cuisine: International Serves: 4 Ingredients 2 cups coconut
milk 1 cup milk 6 tbsp sugar (upto taste) 4 tbsp corn flour 1/2 tsp vanilla essence Instructions Pour one cup coconut milk into a sauce
milk 1 cup
milk 6 tbsp sugar (upto taste) 4 tbsp corn flour 1/2 tsp vanilla essence Instructions Pour one cup coconut milk into a sauce
milk 6
tbsp sugar (upto taste) 4
tbsp corn flour 1/2 tsp vanilla essence Instructions Pour one cup coconut
milk into a sauce
milk into a saucepan.
1
Tbsp butter 1 sm onion, chopped 1 med potato (such as red or Yukon gold), peeled and cut
into 1/2» dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «
milked» 1 tsp salt 3
Tbsp chopped fresh basil, chives, or parsley (optional)
** You can also make a single serving from your fresh batch of almond
milk but adding 1 cup of almond
milk back
into the blender, 1
tbsp cacao and 1 - 2 dates.
1 slice white bread, crust removed and cut
into 1/4» pieces 2
tbsp milk 1/4 cup finely chopped shallots (1 shallot) 2 cloves garlic, minced 3
tbsp finely chopped fresh mint 3
tbsp finely chopped cilantro 1 tsp dried oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 1/2 lbs ground lamb
I made a large tupperware of cereal (chia, hemp seeds, buckwheat grouts, & cranberries) so we can just spoon a few
tbsp into a bowl w almond
milk et voila super healthy fast breakfast.
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced
into bite - sized pieces 1 can coconut
milk 1 cup vegetable stock 1 small yellow onion, thinly sliced 2
tbsp fresh ginger, minced 2
tbsp green curry powder salt and pepper, to taste 1 cup basmati rice
Ingredients: 2 sweet potatoes peeled and cut
into 1 - inch cubes 3
Tbsp butter 1/2 cup
milk or almond
milk 3
Tbsp Kahlua (I used Cinnamon Spice Kahlua) Some spices (cinnamon, nutmeg, and clove if you are using regular Kahlua)
fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut
milk 1.5 to 2 cups firm tofu sliced
into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut
into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3
Tbsp.
3 medium overripe bananas, peeled and cut
into large pieces 1/3 packed brown sugar 1
tbsp butter, cut
into small pieces 1 1/2 cups whole
milk (plus extra for thinning if needed) 2
tbsp sugar 1 tsp vanilla extract 1 1/2 tsp fresh squeezed lemon juice 1/4 tsp salt
Crockpot Curry (makes 4 good - sized lunches) 2 small sweet potatoes, chopped
into bite - sized pieces 1 can of chickpeas, drained & rinsed 1 14oz can of diced tomatoes 1 14oz can of light coconut
milk 1
tbsp fresh grated ginger ** if you are not used to ginger, use.5 - 1 tsp (or 1/4 tsp dried)
Ingredients 2 pounds red potatoes, cut
into large chunks * 1/2 -3 / 4 cup
milk 3/4 tsp salt 6
Tbsp butter, divided (Kerrygold if you can find it!)
1 butternut squash, peeled, seeds removed, cut
into cubes 3/4 cup light coconut
milk 2
tbsp olive oil 2 cloves garlic, minced 2 tsp dried rosemary 1 tsp crushed red pepper flakes 10 - 12 shiitake mushrooms, stems removed, cut
into thin strips 4 zucchini, spiralized
into fettuccine
Red Curry Beef and Mushrooms 1
tbsp peanut oil 1 lb top round 1 red bell pepper, seeded and cut
into slivers 8 oz cremini mushrooms, sliced 2 tsp minced ginger root 3 cloves garlic, minced 3 tsp red curry paste 1 cup low - fat coconut
milk 1 cup chicken broth 1/2 lb.
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut
into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2
tbsp garam masala powder 1
tbsp ground cumin 1 tsp tumeric 1
tbsp cinnamon 1 tsp chilli powder 1/4 tsp Himalayan pink salt 1
tbsp coconut sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1
tbsp tomato paste 1 tin chopped tomatoes (or 400g chopped tomatoes) 1 tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4
tbsp coconut
milk 4 spring onions
Just stir 1
tbsp of lemon juice
into 1 cup of
milk, it will begin to thicken almost immediately, leave for 10 minutes and use instead buttermilk
Butternut squash sauce 1 butternut squash, peeled, seeds removed, cut
into cubes 1
tbsp olive oil salt and pepper 3/4 cup light coconut
milk 1 tsp crushed red pepper flakes
extra firm tofu, cut
into 1 ″ long columns 1 14 oz can coconut
milk 2 cups vegetable broth 2 tsp turmeric 2
tbsp soy sauce 1
tbsp sugar Juice of 1 lime 2 shallots, sliced
into rings 1/3 cup chopped fresh cilantro
I made these without eggs - I took 1.5
TBSP of chia meal and whisked it
into the coconut
milk (used regular so delicious coconut
milk) and let it sit until gooey.
Oven Fried Curried Chicken Fingers Ingredients: 2 lbs boneless skinless chicken breasts - cut
into long strips 1
Tbsp curry powder 1 tsp salt 1 tsp black pepper 1/4 cup coconut
milk A dash of chili powder (or more if you like spicy) 1 cup or as much as you need shredded coconut flakes
1 lb chorizo sausage 1 bag sweet potato chips 1/4 c cilantro, chopped 1/4 head red cabbage, cut
into thin shreds 1/2 c cherry tomatoes, diced 3 oz goat cheese 2
tbsp almond
milk
for the batter: 1 c all - purpose flour 1 tsp baking powder 1/4 tsp ground ginger pinch salt 6
tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1 tsp vanilla extract 1/4 c soy yogurt 1/4 c soy
milk (or any nondairy
milk) 1 lb apples — peeled, cored and cut
into 1 / 2 - inch dice (preferably Granny Smith, although I used Rome)
1/8 cup whey protein (I used our awesome one - ingredient Pow whey) 1/8 cup ground hazelnuts (could also use ground almonds) 1
tbsp almond
milk (enough to bind the ingredients
into a dough) 2
tbsp chocolate nut butter spread (note: I used Meridian's new chocolate hazelnut spread!!!! If you don't have it, you can just use any chocolate - flavoured spread or Nutella but consider getting it if you can, it's really good!)
1 c strong - brewed coffee, cooled 1 c almond
milk 3 oz dark chocolate, melted 2 tsp raw honey 2 c ice 1
tbsp shredded coconut, toasted and separated
into 1/2 tsp amounts 1/2 c canned coconut
milk, whipped 1
tbsp caramel (you can use store - bought or try making this paleo caramel sauce which is amazing) Chocolate shavings
To make your tofu scramble, crumble your tofu
into a pan with 1/2
tbsp olive oil, nutritional yeast, 1
tbsp garlic powder, 1/2
tbsp onion powder, 1
tbsp sea salt, yellow mustard, almond
milk, and turmeric
into a skillet and cook over low heat for 5 - 6 minutes until heated through and the almond
milk slightly evaporates.
into the blender I throw: 1 chopped frozen banana, unsweetened vanilla almond
milk to the 16oz mark, 2
tbsp ground flax seed, 1 tsp roasted carob powder, 2
tbsp raw unfiltered honey.
2 eggs 1/4 cup
milk 1/4 cup half and half 1/2 tsp vanilla extract 1 vanilla bean 3 cups unbleached flour 1
Tbsp baking powder 1/2 tsp salt 1/3 cup sugar * 1 stick butter, cut
into chunks 6 ounces fresh strawberries, hulled and finely chopped
Ingredients: 10 oz (250 g) sweet potatoes, peeled and diced
into 1 inch (2.5 cm) cubes 24 oz (700 g) Greek plain yogurt 2 eggs 2 - 5
Tbsp coconut sugar (I used 3
Tbsp) 4
Tbsp rice flour or powdered skim
milk 1 tsp vanilla extract Whipped cream or fruit sauce of your choice (optional)
2 1/2 cups whole wheat pastry flour 3/4 cup packed brown sugar (or more, to taste) 1
Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim
milk (or almond
milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz) dark chocolate, chopped
into small chunks
Summer Green Smoothie Bowl → 1 banana → 1 small, fresh mango, cut
into chunks → 1/2 medium cucumber, sliced → a big handful of kale, stems removed (or spinach) → 1/3 cup almonds (ideally, previously soaked) → 1
tbsp moringa powder → 2
tbsp hulled hemp seeds → 2 cups plant - based
milk → pumpkin seeds, desiccated coconut + your favourite granola for topping
Ingredients: 1
tbsp virgin coconut oil 2 cloves garlic, minced 1 onion, cut
into crescents 1/2
tbsp turmeric 1/2
tbsp cumin 1
tbsp coriander 1/2 tsp onion powder 1 small butternut squash, peeled and diced small 2 stalks celery, chopped 4 green onions, chopped 2 cups kale, torn and roughly chopped 1 cup water 1 tsp salt 2 chicken breasts, cooked and cut
into pieces 1 can full fat coconut
milk
4 medium - sized sweet potatoes, peeled and cut
into 1 - 2 ″ chunks 3 shallots, peeled and chopped 4 garlic cloves, peeled and minced 1
tbsp freshly grated ginger root 2 tsp curry powder 3 - 4 cups chicken stock 1
tbsp extra-virgin olive oil (or virgin coconut oil) 1 can coconut
milk
Ingredients Crust 2 cups flour 1
tbsp sugar 1 tsp salt 16
tbsp unsalted butter, cold and cut
into cubes 2
tbsp milk 1 egg
Matcha Cupcakes: 3/4 cup + 2
Tbsp cake flour, sifted 3/4 cup all - purpose flour 1 cup granulated sugar 1
Tbsp matcha powder 1/2
Tbsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, cut
into cubes, room temperature 2 large eggs 1/2 cup whole
milk
By: Lara Ingredients 2 cups coconut
milk 2/3 cup chia seeds 1
tbsp matcha powder 1/2 tsp vanilla extract Square bars for decoration Instructions Place coconut
milk, matcha powder and vanilla extract
into a saucepan, and warm over low heat for 3 to 5 minutes.
Apple Flognarde Serves 4 4 free - range eggs5
tbsp flour4
tbsp sugar2 / 3 cup
milk, use grass - fed whole
milk if possiblezest from 2 - 3 meyer lemons3 apples, peeled and cut
into wedges4
tbsp butter, cubed, plus more to grease the panconfectioners sugar, for dusting Grease a medium enameled cast iron skillet.
Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2
tbsp olive oil 2
tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut
milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut
into 5 mm slices 2
tbsp olive oil 2
tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut
milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.
Mix 2
tbsp of coconut
milk powder and 1 heaped tsp of corn flour
into 1 -1 1/2 cups of water.
1 tsp of coconut oil 1
tbsp fresh, minced ginger 1
tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped
into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut
milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish
3 cups unbleached all - purpose flour 3/4 cup packed dark brown sugar 1
Tbsp ground cinnamon 1
Tbsp ground ginger 1/2 tsp ground cloves 1/2 tsp salt 3/4 tsp baking soda 12
Tbsp unsalted butter (1 1/2 sticks), cut
into 12 pieces and softened slightly 3/4 cup unsulphured molasses 2
Tbsp milk
Nutella Bread Pudding Vegetable oil spray 1 14 oz loaf challah bread, cut
into 1 ‑ inch cubes 1/2 cup chocolate chips 2 cups heavy cream 2 cups whole
milk 9 large egg yolks 1 cup Nutella 3/4 cup plus 1
tbsp granulated sugar 4 tsp vanilla extract 3/4 tsp salt 2
tbsp light brown sugar
Ingredients 8 oz Fettuccine 3 slices bacon, cut
into 1 - inch 3 ears of corn on the cob, shucked 1/4 cup red onion, finely chopped 1 small red bell pepper, seeded and chopped Freshly ground black pepper 1 cup half - and - half or whole
milk 1/2 cup chicken broth 2
Tbsp fresh chopped thyme or 1/2 tsp dry thyme A few dashes of hot sauce 3/4 cup grated parmesan cheese, divided 5 - 6 sweet basil leaves, cut in a chiffonade