Sentences with phrase «teaspoon baking powder soy»

1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)

Not exact matches

Batter: 100 g (3/4 cup plus 1 1/2 tablespoons) flour 80 g sugar (1/4 cup plus 1/8 cup plus 1 teaspoon) 1 1/4 teaspoons baking powder 1 pinch salt 100 ml (1/4 cup plus 1/8 cup plus 2 teaspoons) soy milk 60 ml (1/4 cup) vegetable oil

1 cup gluten - free flour mix (see above) 1/4 teaspoon salt 1/2 tablespoon baking powder 1/4 cup sugar 2 tablespoons crushed poppy seed 1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine]

Cake Batter: 2 tablespoons ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose flour 2 teaspoons ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup fresh - pressed apple cider 1/2 cup soy or almond milk

1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

2 cups rolled oats 2 cups light vanilla soy milk (recommended: Silk) 2 eggs 1 teaspoon baking powder 1/4 teaspoon salt A pinch of nutmeg 2 tablespoons honey 1/2 cup dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chips

Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup whole - wheat pastry flour 1/2 cup almond meal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1 teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries

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

To make the shortbread cookies (makes about 15): 120 g (1/2 cup) refined coconut oil, room temperature 60 g (1/2 cup, unsifted) powdered sugar 2 tablespoons cornstarch 170 g (1 1/2 cups plus 2 tablespoons) flour 1/4 teaspoon baking powder 1 pinch salt 1 tablespoon soy milk, optional

2 eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup coconut oil, melted and slightly cooled 1/2 teaspoon vanilla 1/2 teaspoon coconut extract 1 1/2 cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 tablespoon lemon juice 1/2 cup soy milk 1/2 cup shredded unsweetened coconut, lightly toasted 1/2 cup almonds, chopped 1/2 cup dairy - free mini chocolate chips

For the biscuits: 1 1/2 cups flour 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 3 tablespoons margarine 1/2 cup soy milk 1 1/2 teaspoons apple cider vinegar

2-2/3 cup all - purpose flour 1 teaspoon ground cinnamon 2 teaspoons baking powder 1 teaspoon kosher salt 1 cup granulated sugar 3/4 cup plus 2 tablespoons vegetable oil 1-1/2 cups plain soy milk 1 tablespoons cider vinegar 1 teaspoon vanilla extract 2 Granny Smith apples, peeled, cored and roughly chopped

FOR THE CAKE 1 1/4 cups sorghum flour Bob's Red Mill 1 cup brown rice flour Bob's Red Mill 1/2 cup tapioca flour Bob's Red Mill 1/4 cup potato starch Bob's Red Mill 2 teaspoons baking powder Bob's Red Mill 1 1/2 teaspoons xanthan gum 1 teaspoon baking soda Bob's Red Mill 1 3/4 cups sugar: evaporated cane juice (Trader Joe's organic) 2/3 cup coconut oil (Trader Joe's organic) 1 tablespoon ground golden flaxseeds (Nuts.com, organic) 1 tablespoon soy lecithin granules (optional — makes a richer cake) 1 cup water 2 teaspoons vanilla extract Simply Organic 1 cup non dairy milk Westsoy, Organic, Unsweetened Plain 2 tablespoons apple cider vinegar (Trader Joe's Organic)

1 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein powder 2 tablespoon of raw cacao powder 1 1/2 teaspoon of baking powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt

1 cup Sweet Sorghum Flour 1/2 cup all - purpose gluten - free flour 1/4 cup tapioca starch 1/4 cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2 cup) vegan butter (we use organic Earth Balance buttery spread) 1 cup unsweetened soy milk 1 tablespoon apple cider vinegar

12 ounces blueberries (fresh or frozen) 1 cup rice flour 1 cup garbanzo bean flour 1/2 cup tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 cup Ener - G Egg Replacer 1/2 cup cold water 1/4 cup sugar (evaporated cane juice) 1/4 cup sesame tahini 1 tablespoon apple cider vinegar 1 cup brewed Chai tea (strong) 1 cup soy milk or other nondairy milk 1/2 cup of boiling water

2 cups all - purpose gluten free four (Bob's Redmill) 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 2 tablespoons apple sauce 1 stick (1/2 cup) Earth Balance buttery spread 1 cup unsweetened soy milk 1 tablespoon apple cider vinegar

2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl

2 cups unbleached all - purpose flour (or 1 cup whole wheat flour plus 1 cup all - purpose flour) 1 teaspoon salt 3 teaspoons baking powder 1 teaspoon baking soda 3/4 cup soy milk 1 teaspoon white vinegar 3 tablespoons coconut oil *

Refined coconut oil, for the baking sheet 3/4 cups whole wheat panko (Japanese bread crumbs) or whole wheat bread crumbs 1/3 cup vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4 teaspoon paprika 1/4 teaspoon cayenne powder 1 cup soy milk 3/4 cup brown rice flour 1-1/2 pounds seitan (in larger blocks as opposed to thin slices), broken into large hunks

1) 2 cups of hazelnut meal 2) 4 tablespoons tapioca flour (or arrowroot powder) 3) 1 teaspoon baking powder 4) 1/2 teaspoon of salt 5) 1/4 cup of butter (or ghee, coconut oil or palm shortening) 6) 1/2 cup of brown sugar (or 1/4 cup honey) 7) 1 large egg (or two small eggs), room temperature 8) 1 tablespoon of pure vanilla extract 9) 1/2 cup dark chocolate chips (gluten, dairy, soy free)

2 cups high - protein, gluten - free flour blend or gluten - free flour blend of choice 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon xanthan gum 1/2 teaspoon salt 1/4 cup gluten - free oats 1 egg or flax gel * 1 cup buttermilk or milk of choice (rice, hemp, soy, almond)

1/2 cup soy milk 1 Tablespoon apple cider vinegar 1 3/4 cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated cane juice 1 organic orange, zested and sliced Pinch of salt 5 Tablespoons of cold vegan margarine, cut into chunks 1 teaspoon vanilla extract

ground flax seed 6 tablespoons water 1 cup whole wheat pastry flour (all - purpose flour works, too) 1 cup cornmeal (see above) 3 tablespoons sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup soy milk 1/4 cup high - oleic safflower oil or extra-virgin olive oil 1/2 cup fresh or frozen corn kernels (optional)

1 3/4 cups oat flour 1 1/4 cup buckwheat flour 3 teaspoons arrowroot powder 1 teaspoon cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon cardamom 1/4 teaspoon sea salt 1/3 cup extra virgin coconut oil, slightly melted 1/4 cup almond butter 1 cup vanilla soy yogurt 1 1/2 cups shredded apple 1/2 cup frozen blueberries

1 cup all - purpose flour 1 cup cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup sugar 1/2 cup corn or vegetable oil 3/4 cup soy milk 2 tablespoons soy yogurt 1 teaspoon vanilla extract Finely grated zest of 1 lemon 1-1/4 cups blueberries

3 1/2 cups flour (or 1 1/2 cup whole wheat flour plus 2 cups white flour) 5 teaspoons baking powder 1 1/2 teaspoon salt 1 1/2 cups unsweetened soy milk 3/5 cup extra-light olive oil

Ingredients: 1 / 2 cup soy yogurt 2/3 cup rice milk 1/4 teaspoon vanilla extract 1/3 cup canola oil 1/2 teaspoon almond extract 1 1/4 cups all - purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 3 to 4 teaspoons green tea matcha powder 1/4 teaspoon salt 3/4 cup granulated sugar

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

2 cups Spelt Flour 1 teaspoon Sea or Pink Salt 1/2 teaspoon Baking Soda 1 teaspoon Baking Powder 1/3 cup Soy Free Earth Balance Butter 3 Tablespoons Unsweetened Applesauce 1 teaspoon Pure Vanilla Extract 1/3 cup Honey 1 1/2 cups Coconut Sugar, divided 3 Large Egg Yokes 4 Large Egg Whites 1/2 teaspoon Cornstarch (non-GMO) 1/8 teaspoon Cream of Tartar 1 cup Sugar Free Chocolate Chips

1 Tablespoon ground flaxseed meal + 3 Tablespoons water (mix and set aside) 1/2 cup white whole wheat flour (can also use spelt, whole wheat or white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar (can use white, raw cane, brown — whatever you prefer) 1 cup soy milk (or any non-dairy like almond milk or rice milk) 1 teaspoon canola oil (or olive oil) Additional water, about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional

Crust: 1/2 cup rolled oats 3 tablespoons sesame seeds 1 cup whole wheat pastry flour or white whole wheat flour 1/2 teaspoon baking powder 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon sweet paprika 1/2 teaspoon dried oregano 1/3 cup plain soy milk 1/3 cup extra virgin olive oil

Vanilla bean cake batter 2 1/4 cups (315g) unbleached cake flour 1 1/2 teaspoons (6g) baking powder 3/4 teaspoon (5g) fine sea salt 1/2 cup (100g) refined coconut oil, melted (but not hot) 1 cup (204g) cane sugar 2 teaspoons (8g) pure vanilla extract 1/4 teaspoon vanilla bean powder (optional) 1 1/2 cups (305g) original soy creamer, room temperature

Cake ingredients: 1/3 cup unsweetened almond or soy milk 1 teaspoon raw apple cider vinegar 2 tablespoons ground flax seed 1 1/4 cups gluten - free all purpose flour of your choice (that contains psyllium husk, xanthan gum or guar gum) 2 1/2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon pinch of fine sea salt 1/4 cup melted unrefined coconut oil OR olive oil 1/4 cup unsweetened applesauce 1/3 cup fancy molasses 1/4 cup maple OR coconut palm sugar 2 teaspoons vanilla extract or vanilla bean paste 1/2 cup vegan chocolate chunks

6 tablespoons water 2 tablespoons ground flax seeds (flax meal) 1 cup all - purpose flour 1 cup cornmeal 1/4 cup sugar 4 teaspoons baking powder 3/4 teaspoon salt 1 cup soy milk 1/4 cup canola oil

I used: 1/3 cup (sweetened) soy milk 1 teaspoon lemon juice 2 tablespoons ground flax seed 1 1/4 c all purp flour 2 teaspoons baking powder 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/2 cup rice bran oil 1/2 cup dark cane sugar 1 teaspoon vanilla Thanks a lot for the recipe!

4 dried red chile peppers (whole) 2 Oranges 1/4 cup light molasses 1 tablespoon soy sauce 2 teaspoons cornstarch 3/4 cup flour 1/2 teaspoon salt 1/4 teaspoon baking powder 3/4 cup water 1 pound boneless, skinless chicken breasts (1 - inch cubes) 1 teaspoon chile oil 2 garlic cloves (minced) 1 1/2 teaspoons chopped ginger 2 cups white rice (cooked) 3 cups vegetable oil

3 cups flour 2 cups sugar 1-1/2 teaspoons baking powder 2 tablespoons instant coffee 2-3/4 cups chocolate chips 8 tablespoons shortening 8 tablespoons margarine 8 ounces silken tofu 2 cups soy milk

1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup of water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate

1 cup soy milk 2 teaspoons apple cider vinegar 2 tablespoons sugar 1 teaspoon pure vanilla extract 1 cup all - purpose flour 1 tablespoon baking powder 2 teaspoons minced fresh thyme 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 1/4 cup fresh raspberries (keep a few berries out for garnish, if desired) Nonstick spray

1 3/4 cups all - purpose flour 1 1/4 cups sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground or freshly grated nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1 cup pureed pumpkin (Fresh or from a can; do not use pumpkin pie mix) 1/2 cup soy milk 1/2 cup vegetable oil 2 tablespoons molasses

Yield: 9 big muffins Ingredients: 1 & 1/2 cups all - purpose flour 3/4 cup white sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon grated lemon zest 1/2 cup plain soy yogurt 3 tbs.

2 baked sweet potatoes 2 carrots 1 yellow onion 2 Cubanelle peppers chopped 1 jalapeño, minced 1 green bell pepper chopped 1 Tablespoon of olive oil 3 Tablespoons chili powder 1 teaspoon ground cumin 2 teaspoons minced garlic 2 teaspoons soy sauce 1 can 14.5 oz.

1 cup cake flour 1 cup soy milk 1 teaspoon vanilla extract 1 teaspoon apple cider vinegar 1/3 cup Hershey's Special Dark cocoa powder 1/2 cup dark - chocolate chips 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/3 cup canola oil 3/4 cup sugar

Ingredients: 1 cup oat flour 3/4 cup old - fashioned rolled oats 1/2 teaspoon baking powder 1/3 teaspoon baking soda 1/2 teaspoon salt 1/2 cup raw sugar 1/3 cup canola oil 1/3 cup plain soy milk 1/2 teaspoon vanilla extract 1/2 ripe banana, cut into small pieces 1/4 cup chopped walnuts or other favorite nut 1/3 cup semisweet vegan chocolate chips (such as Tropical Source)

Ingredients: 2 cups spelt flour 2 cups oat flour 2 tablespoons baking powder 4 tablespoons ground flaxseed meal 1/2 teaspoon salt 3 1/2 cups low fat soy milk 4 tablespoons applesauce 2 tablespoons agave nectar 1 tablespoon vanilla extract 2 cups blueberries Instructions: - Whisk the flours, baking powder, flax meal, and salt together in a large bowl.

2 1/2 cups whole wheat flour • 1 Tablespoon baking powder • 1 teaspoon fine sea salt • 1 Tablespoon ground cinnamon • 1/2 teaspoon ground nutmeg • 2 cups soy milk or almond milk • 1 Tablespoon apple cider vinegar • 1/4 cup ground flaxseed meal • 1/2 cup water • 1 Tablespoon pure vanilla extract • 1 1/2 Tablespoons molasses • 5 Tablespoons dark maple syrup • 1/4 cup vegetable oil • 2 cups finely grated carrots • 3/4 cup raisins

-- 1 cup whole wheat spelt flour — 1/2 cup white spelt flour — 2 teaspoon baking powder — 1 teaspoon salt — 2 evőkanál ground flaxseed + 1/4 cup (60 ml) water — 1/2 cup oatmilk (you can use rice milk or soy milk)-- 1/3 cup cane sugar — 3 ripe bananas, mashed — 1 vanilla bean, split and seeded — 1/2 cup almond, roasted in a dry pan, then roughly chopped — 1/2 cup chocolate (70 % cocoa content), chopped

1/2 teaspoon cream of tartar 1 teaspoon baking powder 1/2 cup coconut oil or vegan butter substitute 2 cups flour 3/4 cup sugar 1 pinch of salt 1 teaspoon vanilla extract 1/4 cup soy or almond milk 1/4 cup cinnamon sugar (I like a blend of 1 tablespoon of cinnamon for a 1/4 cup sugar, but you can blend according to your taste)