Add 2
tbsp of water at a time to bring it to the correct consistency.
If you feel you want the hummus thinner and creamier, add
a tbsp of water at a time until desired consistency.
I added 1 extra
tbsp of water at a time until it formed into dough.
Not exact matches
If you aren't familiar, a flax egg is a simple substitute for a regular egg — simply place 1
tbsp of ground flaxseeds and 3
tbsp of water in a small bowl, and put it in the fridge for
at least 15 minutes.
I've done a raw tart shell with almonds and dates and I added just 1/2 to 1
tbsp of filtered
water and it was a little easier to blend and handle and it didn't harm the consistency
at all - but I was using a food processor.
Once crumbly, pulse in lard one
tbsp at a time, then the cold
water, until a ball
of dough has just begun to form.
Miso Kimchi Nachos w / Cashew Cheese Sauce Serves 2 - 4 (depending on how much you want to stuff your face - Sebastian and I devoured these in about 5 minutes flat) * Cashew Cheese Sauce is adapted from YumUniverse - this post:) Ingredients Cashew Cheese Sauce 1/2 cup raw cashews, soaked for
at least 2 hours3
tbsp nutritional yeast2
tbsp lemon juice (about 1/2 a lemon) 2 cloves
of garlic1 / 2 cup
water1 tsp salt1
tbsp miso paste Nachos a TON
of tortilla chips4 stalks
of kale, washed and roughly chopped1 yellow bell pepper, dicedapproximately 1/2 cup Kim Chi, add more or less to taste (I am obsessed with Alchemy Pickle Company's Bok Choy Kim Chi) Notes To prepare cheese sauce, drain the
water from the soaking cashews and add the cashews to a blender.
White Sauce 1 cup
of cashews, soaked
at least 4 hours and drained 2
tbsp of coconut oil, softened 2
tbsp of nutritional yeast 2 tsp
of plain, unsweetened vegan yogurt 1 tsp
of miso 1/4 tsp
of salt 1/4 tsp
of xanthan gum half
of your head
of roasted garlic enough
water to blend (I used about 1/2
of a cup) Place everything except the
water in the blender and start to blend the sauce.
In a casserole
at medium heat pour 3
tbsp of agar agar, 1/3 cup
of coconut cream and 1/3 cup
of water, whisk until the agar agar is completely disolved.
I like it best with butter, milk and eggs but I have
at times substituted: 2 cups almond milk with a
tbsp of vinegar for the buttermilk Flax Meal with
water for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening for the butter.
Once this first layer is firm, we'll prepare the second one, in a casserole
at medium heat pour 3
tbsp of agar agar, 1/3 cup
of coconut cream and 1/3 cup
of water, whisk until the agar agar is completely disolved.
2/3 cup dried white beans (normally I'm all about canned beans to save time, but these were on sale
at Target... used canned if you didn't go crazy and buy 10 bags
of dried beans) 2
Tbsp capers 1
Tbsp olive oil 2 Tsp vegan Worcestershire sauce 2 Tsp nutritional yeast Salt to taste
Water to reach desired consistency
Once the second layer is firm, we'll prepare the third and last one in a casserole
at medium heat pour 3
tbsp of agar agar, 1/3 cup
of coconut cream and 1/3 cup
of water, whisk until the agar agar is completely disolved.
Hi,
at the moment I've been searching for different falafel recipes and one
of the ones I had thought about using used this sauce: Avocado Tahini Dressing 1 ripe avocado 1/4 c tahini 1
tbsp fresh lime juice (about 1/2 lime) 2
tbsp cilantro (fresh coriander) 1/2 cup
water
I used three
tbsps of Swerve mixed with 1/2 cup
of water instead
of apple juice and had to bake it for much longer
at 300 degrees to get that crunchy texture.
1
tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2 cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy
at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut in small dice 2 - 3 cups corn kernels 1.5 cups cooked baby lima beans, drained and rinsed if canned 4 cups
water or vegetable broth 2 plum tomatoes, chopped in small dice 1/3 cup unsweetened almond milk (or dairy substitute
of choice) 1
tbsp red wine vinegar 1/2 tsp salt, or to taste
To achieve the 20 second icing, keep adding
water 1
tbsp at a time until a ribbon
of icing drizzled over the bowl disappears / «melts» back into the bowl
of icing in about 20 seconds.
1 cup raw cashews (soaked for
at least 3 hours) 2/3 cup
water (up to 1 cup if you need more to blend it) 2
tbsp chia seeds 6 small dates 1/4 cup cocoa paste (or cocoa butter) 2
tbsp cocoa (or 4 if using cocoa butter) 1/3 — 1/2 cup agave syrup vanilla powder, pinch
of salt 1
tbsp fresh lemon juice
1 cup cashew nuts, raw and soaked in
water for
at least 3 hours 2/3 cup
water 4
tbsp agave nectar 1 tsp espresso powder 1 tsp lemon juice 1/2 tsp vanilla powder 1/3 cup cocoa butter, melted pinch
of salt 4
tbsp cocoa powder
Start with 2
tbsp of water and if too thick, add more
water 1
tbsp at a time.
8 oz (1 cup) lean beef, diced 5 oz (2/3 cup) butter beans (Lima beans) 1 small onion 1 garlic clove small piece
of fresh ginger, chopped pinch ground turmeric 2
tbsp ghee (see method
at top
of recipe list) 2 fl oz (1/4 cup)
water
Overnight in the slow cooker - meat fell apart and really tender; added a 1 x
TBSP of flour in cold
water to thicken up
at the end.
Ingredients: 1 1/2 cups raw cashews, soaked 1/2 cup
water juice
of 1 large lemon or 1
TBSP apple cider vinegar 1 — 2
TBSP nutritional yeast, optional 1 garlic clove Dash
of onion powder Himalayan sea salt & cracked pepper, to taste Instructions: Soak the cashews for
at least 2 hours in a bowl
of water, covering the cashews about 2 — 3 inches... Read More»
I've continued taking it
at least once daily ever since and remain healthy:)(1
tbsp in 4 - 5 oz
of water)
If too thick, add a little bit
of water, 1
Tbsp at a time, to thin.]