Tart shells 1 1/2 cup oat flour; keep 1/2 cup flour for work surface 1 tbsp organic coconut oil 1 free range egg 3
tbsp water filling 225g cream cheese 10 tbsp plain Greek yoghurt
Not exact matches
To make the Valentine's Day Parfait: - Press one of these Raw Chocolate Cookies from ViedelaVegan.com inside the jar -
Fill 3/4 of the way with Cauliflower Chocolate Pudding - Blend 1 beetroot with
water, then stir 1 - 2
tbsps into So Delicious Cocowhip.
For the
filling: Butter — 1
tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6
tbsp Brown sugar — 1/2 cup
Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz
- * lukewarm
water shouldn't feel hot or cold, just roughly body temperature - to make vegan: use 1/3 cup + 1
tbsp olive oil or melted vegan margarine in place of the butter in the
filling.
for the
filling 8 Golden Delicious apples 1/2 cup demerara sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1
tbsp fresh lemon juice 3
tbsp cornstarch 3
tbsp cold
water
1/4 of a large glass jar of mixed organic ripe fruit (we used fresh peaches and blackberries) 1
tbsp unpasteurized honey 1 - inch fresh ginger, peeled pure
water to almost
fill the jar (you get best result with filtered or mineral
water)
Filling 1 1/2 cups raw cashews, soaked overnight 8 - 10 dried calimyrna figs 6
tbsp raw nut milk (or
water) 2
tbsp red beet juice, optional 1 - 2
tbsp lemon juice 1 vanilla bean, split and scraped
I put roughly 3 cups of beans in the crockpot, a bay leaf, 1
Tbsp of salt and
fill it up with
water.
Mississippi Mud Pie Crust: 1 2/3 C all - purpose flour 2
TBSP unsweetened cocoa 1 1/2 sticks unsalted butter, cubed and cold 2
TBSP sugar 3 - 4 TBS cold
water Filling: 1 1/2 sticks unsalted butter 1 3/4 C packed light brown sugar 4 eggs 4
TBSP unsweetened cocoa 6 oz semisweet chocolate chips 1/2 C half and half Topping: 1 C heavy whipping cream 1 bar semisweet chocolate For the dough: Mix flour and cocoa in large mixing bowl.
Homemade Cherry Pie
Filling 5 C stemmed and pitted Bing cherries 3/4 C granulated sugar 2
TBSP lime juice 4
TBSP cornstarch 1/2 C
water
1 recipe pie crust (recipe follows) 1 recipe raspberry pie
filling (recipe follows) 1 egg + 1
tbsp water, for eggwash demerara sugar, for sprinkling glaze, recipe follows
Ingredients: 1.5 flax eggs (1.5
Tbsp flaxseed meal + 4
Tbsp water) 1/4 cup olive oil 1/4 cup maple syrup 3/4 cup pumpkin puree (not pie
filling) 1/2 of a medium ripe banana, mashed 1/2 cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2 cup
water 1 cup + 1
Tbsp gluten free rolled oats 1/2 cup + 1
Tbsp almond meal (ground from raw almonds) 1 1/4 cup gluten free flour (I used Bob's Redmill) Optional: Topped with pepitas and walnut pieces
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 cr
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 cr
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)
if you do need to use other dates, I recommend making a thick paste with them — put them in a bowl with a bit of hot
water to soften them up; soak for half hour in the hot
water, drain (but not completely) them and then blend with 1
TBSP coconut oil; use this paste for the
filling
Once my dough was rolled out and ready for the
filling (with the spread of vegan butter already painted on) I quickly mixed the above with 1/2 tsp vanilla, 2
TBSP water and 1.5
TBSP melted vegan butter till it made a silky paste.
In a 4oz spray bottle (in travel section at Walmart or Target) add 1
tbsp olive oil, 1
tbsp baby bath soap, and
fill with
water.
Pie Crust: 2 cups One Degree Organics Sprouted Whole Wheat or Sprouted Spelt Flour 1 tsp salt 1/2 cup oil 1/2 cup cold
water Filling: 2 cans (15 oz each) organic pumpkin puree 3/4 cup maple syrup 1/3 cup vegan milk (coconut or almond) 1
Tbsp coconut oil 2 1/2
Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves
The
Filling 2 cups raw cashews, soaked 4 - 6 hours and rinsed 1/4 cup + 2
Tbsp raw hazelnut butter 1/2 cup coconut oil, melted 1/2 cup maple syrup (or 1/4 cup +1 tbsp agave nectar) 1/2 cup raw cocoa powder 1/2 cup water 1/2 tsp
Tbsp raw hazelnut butter 1/2 cup coconut oil, melted 1/2 cup maple syrup (or 1/4 cup +1
tbsp agave nectar) 1/2 cup raw cocoa powder 1/2 cup water 1/2 tsp
tbsp agave nectar) 1/2 cup raw cocoa powder 1/2 cup
water 1/2 tsp salt
Fill a large pot with
water, add 1
Tbsp salt and bring to a boil.
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
Lemon
Filling 1 1/4 cups raw pine nuts, soaked for at least 4 hours 1/3 cup almond milk (or
water) 1/3 cup fresh lemon juice 1/2 cup raw agave nectar (+ more if you prefer it a bit sweeter) 1/2
tbsp vanilla extract 1/4 cup melted coconut oil 1
tbsp lemon zest
Blackberry Tarts Yield: 16 mini tarts
Filling 1 cup raw cashews (soaked for min 1 hr) 5
tbsp lemon juice 1
tbsp lemon zest 5
tbsp filtered
water + one
tbsp 6 drops liquid stevia or 2 tsp agave syrup Tart Shell 1 cup raw almonds, optionally soaked over night 1 1/4 cup dried organic dates 1
tbsp filtered
water, if needed for combining the above Toppings fresh blackberries, raspberries or strawberries fresh stevia leaves or mint leaves for garnish Method For the
Filling; Combine cashews, lemon juice, zest, 5
tbsp water and stevia or agave and blend in food processor with S blade until smooth and creamy, adding last
tbsp of
water for consistency if needed.
Moisten your hands with a little
water take one semi circle and form a cone shape.Seal the edge on the side and
fill one
tbsp of the
filling into it.
Take a pan,
fill with 3 cups
water, add 1
tbsp tamarind paste, jaggery and turmeric powder, then the pressure cooked bitter gourds and peanuts, and allow to boil in slow fire.
Date
Filling 10.5 oz dates 1 cup
water 1/4 cup brown sugar 1
tbsp maple syrup 1/4 cup skor toffee bits 1 tsp vanilla pinch of salt
Add 1
tbsp Real Salt, 1/4 c xylitol, and
fill with
water.
but if you do nt have time heres the short version: i just changed my diet... according to your calorie calculator i must eat 600ish calories for 5 meals in order to build muscle... my meals consist of a scoop of iso sensation protein (delicious with glutamine already in it), a cup of oats, a
tbsp of flaxseeds and some leafy greens (cant even taste it) and i blend it up with
water into one large and very
filling drink.
Brush a coconut wrapper with
water and place 1
Tbsp of the
filling in the center.
Soft Taco
Filling: Stewed Mushrooms With Onions And Garlic Hongos Guisados Ingredients: 12 ounces Fresh Mushrooms, washed and chopped into 1/2 - inch pieces 1/2 medium Onion, diced Fresh Hot Green Chiles To Taste (Roughly 2 Chiles Serranos Or One Chile Jalapeno), stemmed, seeded and finely minced 2/3 cup Any Poultry Broth Or
Water 1/2 small Lime, juiced 1
Tbsp Olive Oil 1 Ripe, large tomato, roasted or boiled, cored, peeled -LSB-...]
Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup
water Mint
Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1
tbsp butter
To make the
filling, place soaked figs, clementine juice, clementine zest, vanilla, and 1
tbsp water from the soaked figs, into the food processor.
For the pancakes 1 cup warm
water 8g yeast sachet 1
tbsp rice bran oil 2
tbsp white coconut sugar 1/4 tsp pink himalayan salt 2 cups good quality bakers flour or white spelt flour (I use spelt flour) * For the
filling 1/3 cup coconut sugar 1 tsp cinnamon 1
tbsp crushed toasted almonds 1
tbsp rice bran oil for frying
Instead I mix about 1
tbsp of Bragg's ACV with a few drops of pumpkin spice liquid stevia, a dash of cinnamon, and
fill it up with
water.