Again, this would be 2
tbsp vinegar for this recipe... A banana may work, but the cookie may end up chewier... or some other texture.
Not exact matches
Ingredients 50g soy protein pieces 1 leek 1/2 red onion 6 stalks of cilantro (4
for cooking, 2
for decoration) 1 green pepper 2 tsp corn starch 1
tbsp white
vinegar 2 tsp sugar 1 tsp chilli oil 2
tbsp soy sauce 1
tbsp olive oil 1 tsp white sesame seeds
For the Caramelized Onion Dipping Sauce: 1
Tbsp butter 1 medium sweet onion, about 1/2 pound, peeled and sliced 2
Tbsp cider
vinegar 2
Tbsp honey 1
Tbsp prepared mustard 1/4 cup mayonnaise salt and pepper to taste
To pickle radishes — or anything really — follow this method (
for about 1 lbs of veggies): Bring 1 cup water, 1 cup
vinegar, 1/4 cup sugar, and 2
tbsp kosher salt to a boil.
1 pound dried black beans 8 cups water 2
Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil
for sautéing 1
Tbsp Sazon completa 1
Tbsp ground cumin 2 bay leaf 1/2 cup dry cooking wine 2
Tbsp white wine
vinegar Chopped cilantro
for garnish Salt & pepper to taste 1/2 tsp baking soda
5 lbs fresh fava beans, blanched and double shelled 1 large roasted red pepper, chopped 1 small red onion, sliced into thin slivers 1 cup cooked kale (I blanched mine
for 1 minute, drained, and cooled in an ice bath) 2
tbsp olive oil 1
tbsp red wine
vinegar Salt & pepper to taste
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2
Tbsp brown sugar 1/2 c red wine
vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2
Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves
for garnish
All you need is a saucepan of boiling water with a couple
tbsp of
vinegar, drop your egg in and let it simmer
for a couple minutes then remove with a slotted spoon.
for casserole: 1
tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion powder 1/2 tsp garlic powder 1 tsp dry mustard 1/4 tsp crushed red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1
tbsp apple cider
vinegar salt and freshly ground pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
For the red wine, I swapped in 1/4 cup of white wine
vinegar and 3/4 cup of apple juice plus 1
tbsp sugar.
Korean Style Tacos
For the Roast 2 - 3 lb bear (or beef) roast 1/2 C soy sauce 4 green onions, chopped 1/2 granny smith apple, julienned 5 cloves garlic, minced 2 tsp ginger 1/2 C honey 1/4 C rice wine
vinegar 1
Tbsp sesame oil black pepper 3 - 5 C water
I started with 1
Tbsp of the
vinegar and ended up adding another full one [2 total]
for a bit more tang.
Put your water and Quinoa into a pot and bring to a boil, reduce heat, add a pinch of herbs and 1
tbsp apple cider
vinegar and cover and let simmer
for 15 - 20 minutes until it's nice and fluffy.
Ingredients:
For Dressing: 1/2 cup fresh or frozen blueberries 4
Tbsp extra virgin olive oil 3
Tbsp apple cider
vinegar or white balsamic
vinegar 2
Tbsp lemon juice 1/2
Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup 1/8 tsp salt
For the marinade: 1 cup vege stock 2
tbsp rice wine
vinegar 3
tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2
tbsp curry powder 1/4 tsp cumin pinch of ground coriander
honey chive vinaigrette ingredients: 2
tbsp white balsamic or wine
vinegar 1 tsp dijon mustard 2
tbsp raw honey or agave nectar salt + pepper 3
tbsp extra virgin olive oil 1/4 cup chopped chives + extra
for garnish
that you could use grape juice by mixing the grape juice with 1
tbsp of white
vinegar for every cup of juice.
1 1/2 cups white sugar 1 cup light corn syrup 1/2 cup water 1/4 teaspoon kosher salt 3
tbsp balsamic
vinegar icing sugar,
for dusting
Brown Rice organic brown rice (
for 4 persons) 2
tbsp rice
vinegar 1
tbsp sesame oil a couple of cilantro leaves, roughly chopped
3
tbsp butter + 3
tbsp olive oil + 1 finely chopped medium onion + 6 thinly sliced garlic cloves + pinch crushed red pepper flakes + 1 basil sprig + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 3 tsp red wine
vinegar + 3
tbsp vodka + 1/2 c heavy cream + salt and pepper + cooked tortellini,
for serving
Pickled Cucumbers Ingredients 1 English cucumber, thinly sliced (the kind with the plastic wrap around it) 2 tsp salt,
for sprinkling 4
Tbsp rice
vinegar 1
Tbsp sugar 1/4 tsp salt
I doubled the teriyaki and
vinegar and also added 1
Tbsp Aji Mirin (next time will use 2
Tbsp)
for sweetness.
Ingredients 1/4 cup reduced - sodium chicken broth 2
Tbsp rice
vinegar 3
Tbsp low - sodium soy sauce 2 tsp cornstarch 1
Tbsp brown sugar 1/2 tsp dark sesame oil 1 tsp garlic - chili sauce * 1
Tbsp plus 1 tsp canola oil, divided 1 - 2 tsp fresh ginger, grated 2 cloves garlic, minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher salt 4 cups small broccoli florets 1 cup onion, vertically sliced (not pictured) Sesame seeds
for garnish
3
tbsp olive oil + 4 thinly sliced garlic cloves + 6 anchovy fillets + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine
vinegar + 1 c pitted and crushed kalamata olives + 3
tbsp capers, rinsed + pepper + cooked penne,
for serving + finely chopped parsley,
for garnish
Ingredients 2 cloves garlic, minced or pressed 1
Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1 Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp fresh ginger, minced 1/2 cup low sodium soy sauce 1
Tbsp plus 1 tsp rice vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2 tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp plus 1 tsp rice
vinegar 1 tsp sesame oil 1 tsp red chile sauce (such as Sriracha) 2
tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2 Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
tbsp brown sugar 1/2 tsp cornstarch 1 pound flank steak (or other beef steak), very thinly sliced 1 medium Chinese eggplant *, cut into 1 inch cubes 1 red bell pepper, diced 2
Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally for gar
Tbsp vegetable oil Salt and pepper to season beef Green onions, sliced diagonally
for garnish
kosher salt freshly ground black pepper 2 - 4 chipotle peppers in adobo (I use 3
for medium heat) juice 1 lime 1/4 cup cider
vinegar 1
Tbsp.
For Creamy Tomato Soup: 2
tbsp olive oil 1/2 onion, finely diced (I used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1
tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2
tbsp red wine
vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1
tbsp Apple cider
vinegar 1
tbsp dijon mustard 1
tbsp olive oil Salt and pepper to taste
For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
bag broccoli slaw * 1/3 cup mayo 1/3 cup sour cream 1/4 cup rice
vinegar juice of 1/2 lime zest of 1/2 lime 1/2 jalapeno, seeds and veins removed, finely diced 2
tbsp sugar salt and pepper, to taste avocado slices,
for garnish
6 ounces of cream cheese OR
for a dairy - free version use 1 cup of raw cashews, 1/2 cup of water, salt to taste and 1
tbsp of apple cider
vinegar
1 bunch fresh parsley 1 bunch fresh cilantro 2 cloves garlic 1 large red onion, halved and sliced Kosher salt and freshly ground pepper 2
Tbsp red wine
vinegar 3
Tbsp lemon juice 1/2 cup plus 1
Tbsp olive oil 1 pound chuck or top round steak (London broil) 3 red or green bell peppers, seeded and cut into strips 1/4 cup lager beer 8 8 - inch flour tortillas Lime wedges,
for serving (optional)
Cilantro Peach Salsa Makes approx. 10 cups 12 fresh, ripe peaches 9 large tomatoes 1 green pepper, diced 1 large onion, diced 3 jalapeño peppers, diced (leave seeds in
for more spice) 3 cloves garlic, minced 1 large handful of cilantro, minced 3/4 C apple cider
vinegar 2
TBSP paprika 2
TBSP chili powder 1
TBSP salt
For the marinade: 1 cup vege stock 2
tbsp rice wine
vinegar 3
tbsp tamari 3 tsp fresh ginger, minced 4 cloves garlic, minced 2 1/2
tbsp curry powder 1/4...
Alton Brown Horseradish Cream Sauce (not AIP but is SCD, GAPS and PALEO): Whisk together until smooth and creamy: 1 cup of SCD 24 hour dripped yogurt (or Greek yogurt), 1/4 cup grated fresh horseradish, 1
Tbsp Dijon mustard (see my Pinterest Condiment board
for SCD recipe), 1 tsp white wine
vinegar, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper, and a dash of cayenne.
Ingredients 3/4 pound boneless pork loin, trimmed of fat 8 dried shitake mushrooms 2 tsp corn starch 1 1/2
Tbsp rice
vinegar 1
Tbsp soy sauce 1/4 tsp ground white pepper 1/4 tsp sugar 1/4 cup peanut oil Kosher salt 1 pound Napa cabbage, halved lengthwise, cored, and cut into thin strips Cooked rice and Red Chile Sauce
for serving
Ingredients 2 acorn squash 2
Tbsp butter, melted dry parsley, dry oregano, pepper, and salt
for sprinkling 1/2 lb sweet Italian chicken sausage 1 cup quinoa, rinsed 1/3 cup fresh parsley, chopped 1/2 tsp dry oregano 2 cups low sodium chicken broth 1/3 -1 / 2 cup feta cheese, crumbled 1/3 cup chopped pecans, toasted 2 tsp red wine
vinegar pinch red pepper flakes Directions Preheat an oven to 425 degrees.
Ingredients 1 lb fresh green beans, blanched or steamed
for 4 minutes (I used fresh «steam in bag» beans) 3 strips of bacon, cut into 1 - inch pieces 2 shallots, cut into strips 1/4 cup broth 2
Tbsp apple cider
vinegar 2
Tbsp brown sugar 1/2 tsp kosher salt 1/2 tsp black pepper Directions In a large skillet or wok, cook bacon over medium heat
for about 5 minutes, stirring often.
Tahini — 2
tbsp Apple Cider
Vinegar — 1
tbsp Lime Juice — 1
tbsp Pinch of salt & Pepper
For me, I don't need a ton of dressing on my salads, but just enough that everything is coated.
For the miso foam, combine 1 tbsp organic miso paste, 2 tbsp apple vinegar, 1 tbsp sesame oil, 1 tbsp lime juice, and optionally, for a molecular effect, 1/2 tsp soy lecithin togeth
For the miso foam, combine 1
tbsp organic miso paste, 2
tbsp apple
vinegar, 1
tbsp sesame oil, 1
tbsp lime juice, and optionally,
for a molecular effect, 1/2 tsp soy lecithin togeth
for a molecular effect, 1/2 tsp soy lecithin together.
Matcha Whoopie Pies with Sakura Buttercream Filling
for the cakes (recipe adapted from King Arthur Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp
vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1
tbsp matcha (green tea powder)
for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)
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.
If you can't find coconut
vinegar for this collard greens recipe, use 2
Tbsp.
As
for subbing the
vinegar, yes, try using 2
Tbsp of lemon or lime juice..
Ingredients ~ 12 oz Chinese Noodles * 2
tbsp canola oil 1/3 cup cucumbers, cut into thin matchsticks 1/4 cup green onion, cut into 1/2 inch pieces, plus more for garnish 2 cloves garlic, very finely diced 2 Tbsp very finely chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice vinegar (white rice vinegar also works) 2 - 3 tsp chili oil ** 1 tsp sesame oil 2 tsp white s
tbsp canola oil 1/3 cup cucumbers, cut into thin matchsticks 1/4 cup green onion, cut into 1/2 inch pieces, plus more
for garnish 2 cloves garlic, very finely diced 2
Tbsp very finely chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice vinegar (white rice vinegar also works) 2 - 3 tsp chili oil ** 1 tsp sesame oil 2 tsp white s
Tbsp very finely chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice
vinegar (white rice
vinegar also works) 2 - 3 tsp chili oil ** 1 tsp sesame oil 2 tsp white sugar
To make your own buttermilk,
for every 1 cup milk, place 1
Tbsp white
vinegar, let sit 5 minutes in it's own container.
For the pizza crust: 1 cup chickpea flour 1 cup purified water 1/4 tsp baking soda 2 tsp apple cider
vinegar 1
tbsp extra virgin olive oil Pinch sea salt
Note: Substitute the buttermilk with 3/4 cup plain whole - milk or low - fat yogurt thinned with 1/4 cup milk or
for every 1 cup milk, add 1
Tbsp white
vinegar and allow to sit 5 minutes.
For the pie dough 1 1/4 cups all purpose flour 1/2 tsp salt 1 1/2 tsp granulated sugar 1 stick (8
tbsp) cold unsalted butter, cubed 1/2 cup cold water with a few ice cubes 1 - 2
tbsp apple cider
vinegar
Ingredients
for the Creamy Avocado Greek Salad Dressing: 1 ripe, Fresh California Avocado, seeded and peeled 3/4 cup extra virgin olive oil 1/4 cup white wine
vinegar 1/4 cup water 3
tbsp.
1/2 cup polenta (coarsely ground cornmeal) 1 15 oz can vegetable broth or 2 cups vegetable stock 1/2 cup water 4 large portobello mushrooms 1
tbsp olive oil 2
tbsp soy sauce 2
tbsp balsamic
vinegar 2
tbsp red wine 2 garlic cloves, crushed 1 roasted red pepper, cut into thin strips
for garnish