Not exact matches
1
tbsp ground flax (or chia) seed 1/4 cup hot water 1 1/2 cups oat bran 1/2 cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking
powder 1/2 tsp sea salt 1
tbsp whole flax seed 1/4 cup unsweetened applesauce 1/4 cup almond milk 1/4 cup
soy yogurt * 3
tbsp coconut or safflower oil 1/4 cup maple syrup 1/4 cup brown sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F and grease muffin tin or papers.
In a big pan, add and mix all of the ingredients for the sauce: 2
Tbsp soy sauce, 2
Tbsp red pepper
powder, 2
Tbsp corn syrup, 2
Tbsp cooking wine, 1 tsp sesame oil, 2 pinches black pepper, 1 tsp minced garlic, and 1 tsp sesame seeds (to garnish).
1) 1 pkg pork meat substitute (I like Gardein's porkless bites, sauce package discarded), chopped 2
tbsp sugar 1 tsp salt 1/2 tsp five spice
powder 1 tsp paprika 1/4 tsp white pepper 1
tbsp sherry or Chinese plum wine 1
tbsp soy sauce 1/2 tsp sesame oil 2 tsp hoisin sauce 1 tsp tomato paste 2 tsp molasses 1
tbsp oil 3 cloves minced garlic
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3
Tbsp flour 2
Tbsp olive oil 1 1/2 tsp Ener - G Egg Replacer
Powder + 2
Tbsp warm water 2
Tbsp soy milk salt black pepper olive oil cornmeal Pizza Dough
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2
tbsp coconut milk (sub almond, rice or
soy milk) 1/2 cup cocoa
powder 1 1/4 cup whole wheat flour 2
tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
Dressing: 2
tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented
soy sauce or you can use liquid aminos) 1
tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch of chili
powder Note: if using regular vinegar, you have to add some salt to taste
3 2/3 cups self - rising flour 1 / 2 - teaspoon salt 1 / 4 - teaspoon baking soda 1 / 4 - teaspoon cream of tartar 1/4 cup Earth Balance vegan butter 1/3 cup sugar 1
Tbsp EnerG Egg Replacer
Powder 4
Tbsp water 1 cup of
soy milk
Pumpkin Pie Protein Smoothie Vegan, gluten - free,
soy - free, refined sugar - free Makes 1 large serving 1 cup unsweetened pumpkin puree (to make your own, click here) 1 frozen banana 1/2 -1 cup unsweetened almond milk, or other dairy - free milk 1 scoop unflavored (or vanilla) protein
powder * — optional 2 - 3
TBSP agave or maple syrup, to taste 1/2 tsp.
2 cups One Degree Organics Sprouted Spelt Flour 1/3 cup One Degree Organics Quick Oats 1 1/2 tsp double acting baking
powder 1/2 tsp salt 1/4 cup + 2
Tbsp raw cane sugar 1/2 cup cold coconut butter or coconut oil 3/4 to 1 cup almond or
soy milk 1/2 cup raspberries Coarse sugar for sprinkling
Frosting 1/2 cup vegan butter 1/2 cup non-hydrogenated shortening 1 1/4 cup
powdered cane sugar 1/4 cup unbleached flour 1 vanilla bean, split and scraped 1 1/2 tsp pumpkin pie spice 1
tbsp soy creamer Pinch of fine sea salt
Add all the ingredients for the sauce except for the corn syrup in another pot: 1 1/2 cups water, 3
Tbsp soy sauce, 3
Tbsp Sugar, 2
Tbsp cooking wine, 1/2
Tbsp minced garlic, 1 tsp salt, 2 pinches of black pepper, and 2 pinches of ginger
powder.
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)
In a small bowl stir together 1/4 cup
soy sauce, 1
Tbsp toasted sesame oil, 1
Tbsp sriracha, 1
Tbsp rice vinegar, and 2
Tbsp curry
powder.
Ingredients: all purpose flour: 1 cup cornmeal: 1 cup cane sugar: 1/3 cup baking
powder: 2 tsp salt: 1/4 tsp corn semolina: 1/3 cup egg replacer: 1 tsp rum: 4
tbsp soy oil: 1/4 cup water:... Video Rating: 5 / 5 Related Product:
Ingredients for Rice: Cooking Oil: 1
tbsp Cooked Rice: 1 & 1/2 cups
Soy sauce: 1/3 cup Salt: to tatse Black pepper
powder: to tatse Red onion: 1/2 cup Ginger: 1 inch piece chopped Garlic: 2 cloves chopped Green onion: 1/4 cup Bell pepper: 1/4 cup (any color) Mixed vegetables: 2 cups.
Ingredients: 3/4 cup (100 g) almond meal 2
Tbsp coconut sugar or other natural sugar 3
Tbsp extra virgin coconut oil, melted 200 ml almond milk 2 (3.5 oz / 100 g each)
soy - free dark chocolate bars 3 cartons (6 oz / 170 g each) of So Delicious Greek almond or coconut milk yogurt 1/3 cup (50 g) coconut sugar or other natural sugar 1/3 cup (55 g) gluten - free flour or rice flour 1 carton of raspberries for garnish
Powdered sugar for dusting (optional)
Pin It Pumpkin Gingerbread Porridge — Combining the best of autumn and winter Ingredients: 1 cup
soy milk or any other plantbased milk 1 cup water 3/4 cup oatmeal 1 cup shredded pumpkin 1
tbsp highly de-oiled cacao
powder 1... Continue Reading →
1/4 cup tahini 2
tbsp lemon juice 2
tbsp apple cider vinegar 1/4 cup water 1
tbsp Bragg's or
soy sauce (I used Bragg's) 1
tbsp + 1 tsp maple syrup, or to taste 2 tsp curry
powder (I used Penzey's sweet blend)
Crumb Topping: 1/2 cup One Degree Organics Sprouted Spelt Flour 1/2 cup walnuts, coarsely chopped 1/3 cup raw cane sugar 1
Tbsp grated orange zest 1/2 tsp cardamom 4
Tbsp margarine Cake: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp baking
powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3 cup raw cane sugar 2
Tbsp grated orange zest 8
Tbsp margarine, melted 1 cup vegan milk (almond, coconut,
soy) 1 1/2 tsp vanilla extract
350 grams whole - grain flour mix (about 1 1/4 cup) 1/2 teaspoon baking soda 1/4 teaspoon baking
powder 1 teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2
tbsp ground flax seed + 6
tbsp water = 2 eggs) 300 grams milk (cow, almond, rice,
soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced small
Chia seed pudding: 2
tbsp @sunfood maqui berry
powder, 1 cup
soy milk (Breakfast Criminals suggestion: use almond milk instead), 3
tbsp chia seeds
1 lb tofu, mashed 1/2 cup wheat germ 1/3 cup parsley, chopped 1/4 cup onion, chopped 2
tbsp soy sauce 2
tbsp nutritional yeast (optional) 1/2
tbsp Dijon mustard 1/4 tsp garlic
powder 1/4 tsp black pepper
1 package (about 4 cups) bean sprouts 1 teaspoon red pepper flakes 5 tablespoons Sesame oil 4 tablespoons
soy sauce 2
tbsp garlic
powder (half for the pasta water) 1
tbsp salt (half for the pasta water)
1/2 cup of light coconut milk 1 heaping tsp of red curry paste 1
tbsp of tamari (
soy sauce) 1/2 tsp of coconut sugar 1/2 tsp each of onion
powder and thai ginger salt (or regular salt)
For the Pesto Biscuits: 2 c all - purpose flour 5 tsp baking
powder 1 tsp salt 5
tbsp Earth Balance 1/4 c pesto of choice (I used leftover Brazil Nut Basil Pesto) 1/3 -1 / 2 c
soy / almond milk
Filling 1 cup pumpkin puree 1 cup plain
soy yogurt 2 - 3
tbsp powdered cane sugar 1 vanilla bean, split and scraped 1/2 tsp pumpkin pie spice 2 bananas, thinly sliced
for the soup: 2 leeks coconut oil 1 kg sweet potatoes (about 4) a thumb - size piece of fresh ginger 1
tbsp vegetable stock
powder, or 1/2 a stock cube 1
tbsp soy sauce or tamari 1
tbsp maple syrup 1
tbsp peanut butter
Dry: 2 cups One Degree Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking
powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz) organic pumpkin puree 1/3 cup coconut oil, melted 3/4 cup maple syrup 1/2 cup vegan milk (coconut, almond,
soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1 cup full - fat coconut cream, chilled 3
Tbsp maple syrup 1 tsp vanilla bean paste
filling ingredients: 1
tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1 sprig of rosemary, leaves minced 4 sprigs of thyme, leaves removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of small diced, hardy vegetables (I used a mix of butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups vegetable stock 1 tsp tamari
soy sauce salt + pepper 2 tsp arrowroot
powder 1
tbsp cold filtered water
2
Tbsp hot water 2
Tbsp soy sauce 2
Tbsp almond butter 1/4 tsp garlic
powder or 1 clove fresh garlic 1/4 tsp cracked pepper 1 lb very firm tofu sliced in thickness to your liking Salt & Pepper Kettle chips crushed Combine the first 5 ingredients in a blender, then pour in a bowl (or just mix vigorously in a bowl if you don't want to dirty your blender like me).
Ingredients: 1/3 c coconut oil 2 room - temperature eggs 2/3 c brown sugar 1 1/2 tsp baking
powder 1 1/2 tsp vanilla 3/4 tsp cinnamon 1/4 tsp salt Sprinkle of nutmeg 1 c plus 2
tbsp coconut milk (or dairy /
soy free milk of your choice) 3 c quick (not instant) oatmeal
Ingredients (serves 1) • 250 ml
soy milk • 1
tbsp raw cocoa
powder • 1/2 a ripe banana Method Blend milk, cocoa
powder and banana.
Ingredients: 2 cups apple cider vinegar 1/2 cup Coconut Aminos or Ojio Organic
Soy Sauce Alternative or Coconut Secret Garlic Sauce 1 tsp ground ginger 1
TBSP mustard 1 tsp onion
powder 1 clove of garlic, crushed 1/2 tsp cinnamon 1/2 tsp ground pepper Liquid Stevia to taste (optional) Instructions: Place all ingredients in a saucepan and bring to... Read More»
Ingredients 1 full Banana peeled & sliced 1 tsp unsweetened Cocoa
Powder 1 cup
Soy or Almond Milk 1
Tbsp Peanut Butter 1/2 tsp Vanilla Extract Directions — In a microwave, heat the nut milk until hot, and carefully add -LSB-...]
Banana Cocoa Smoothie INGREDIENTS: Yields About 2 Cups 1 Banana, frozen 1/2 cup Soft Tofu (Yogurt Can Also Be Substituted) 3/4 cup Almond Milk (Rice Milk, Regular Or
Soy Milk May Be Substituted) 1
Tbsp Cocoa
Powder Ice Cubes, optional DIRECTIONS: In a blender, combine all ingredients and blend until smooth.
Prep: 20 minutes Cook: 35 minutes Ingredients, Serve 6 1 medium onion, chopped 1 - 1 1/2 cups water 1
tbsp ground cumin 1
tbsp ground ginger 1
tbsp ground turmeric 1/2
tbsp chili
powder 1 head cauliflower, cut into florets 2 white potatoes, peeled and cubed 1 - 2
tbsp soy sauce fresh cilantro, chopped -LSB-...]
1 can hearts of palm, drained, rinsed, and chopped 2
tbsp tamari,
soy sauce, or liquid aminos 1/2 tsp garlic
powder 1/2 tsp Sriracha or chili paste 1
tbsp sesame oil
8 dried shiitake mushrooms 2
tbsp sesame oil 1 1 inch piece of fresh ginger, peeled and minced 2 cloves of garlic, peeled and minced 2 green onions, cut into 1/4 inch pieces, roots and tough tips discarded 1 package firm tofu, cut into 1 inch cubes 2
tbsp cold water 1
tbsp powdered kudzu, arrowroot, cornstarch of other thickener 1
tbsp soy sauce, or to taste 1 tsp lemon juice, or to taste A pinch of red pepper flakes
INGREDIENTS 1 large sweet potato 1
tbsp peanut oil or vegetable oil 1 small onion, chopped finely 1
tbsp ginger, minced 1 ‑ 2 cloves of garlic, minced 1 tsp ground cumin 1 tsp ground coriander 1 tsp curry
powder 2
tbsp soy sauce 1
tbsp Chinese black vinegar or Worcestershire sauce 1 package won ton wrappers vegetable oil for frying
INGREDIENTS 3 lb (1.5 kg) boneless pork shoulder roast, hard fat cap trimmed away 1/3 cup (75 mL) granulated sugar 1/3 cup (75 mL)
soy sauce 1/4 cup (50 mL) hoisin sauce 3
tbsp (45 mL) Woodbridge, by Robert Mondavi Pinot Grigio 4 tsp (20 mL) minced ginger root 2 tsp (10 mL) toasted sesame oil 3/4 tsp (4 mL) Chinese five spice
powder 1/4 tsp (1 mL) ground white pepper 2 cloves garlic, minced 1/4 cup (50 mL) honey 3
tbsp (45 mL) ketchup