Puree in a food processor for about 2 minutes, adding a few
teaspoons of water if needed.
Add one to
teaspoons of water if needed to thin.
Not exact matches
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2
teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1
teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead
of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2
teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...)
if desired, optional Salt and pepper to taste
Salt the
water if you want — about half a
teaspoon per cup
of grain.
5 - 7 slices whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4 cup apple, cut into 1/4 inch dice (place in a bit
of lemon
water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2
teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
If the mixture appears to be too thick, add in a few
teaspoons of water at a time to thin it out.
1 onion, peeled and halved (
if using slow cooker) or chopped (
if using stove top) 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5
teaspoons braggs 1 1/2
teaspoons fresh ground black pepper 1/2
teaspoon ground cumin, optional 9 cups
water 1/4
teaspoon of paprika 1 tbsp olive oil freshly squeezed lemon, to taste
Panna Cotta 4 cups heavy cream (or half - and - half
if you want to cut calories) 1/2 cup sugar 2
teaspoons of vanilla extract 2 packets (4 1/2
teaspoons) powdered gelatin 6 tablespoons cold
water
If it doesn't want to congeal add a
teaspoon of water at a time, until it comes together.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or
water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste,
if needed Preheat a sauce pan over medium heat.
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less
if you're sensitive to sugar) 1/2 cup
water Juice
of 2 limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less for a barely detectable bite, more
if you'd like it more present) Pinch
of sea salt
For every cup
of tea, 3 fresh, peeled, deseeded lychees 1 c. hot
water 1 generous
teaspoon of tea (use loose leaf
if you can, as those can be reboiled)
It means that with Metamucil Free, you're taking 1
teaspoon of sugar to help with constipation, which makes me wonder, in this case,
if it's the Metamucil at all that is helping people poop, or the glass
of water being consumed with it.
If you have overcome this difficulty just rinse your chickpeas before you start cooking them, pour plenty
of water in a large pot and add 1
teaspoon bicarbonate
of soda to the chickpeas.
Tip:
If you want a lighter consistency to the cashew cheese, add a few
teaspoons of water when blending it.
Add a
teaspoon more
of water at a time
if the icing is too thick to pipe.
If you want to make a matcha latte just add 1/2 a
teaspoon of matcha to an inch
of hot
water, whisk until smooth and top up with hot frothy milk.
If you do not want to temper then simply melt the full one pound (454 grams)
of semi sweet chocolate with 1
teaspoon of shortening, a flavorless oil, or butter in a heatproof bowl placed over a saucepan
of simmering
water.
If you decide to leave it out, add 1
teaspoon cider vinegar and enough
water to equal the amount
of maple syrup.
For the batter: 1/2 cup flour 1/2 cup cornstarch 1 egg 1/4
teaspoon korean chili powder 1 pinch
of salt
If making tempura: 3/4 cup cold topo chico or any mineral
water of your affection.
Since you don't always have every ingredient for cookies,
if you're craving something sweet, mix one packet
of instant oatmeal with
water and a
teaspoon of peanut butter.
Add up to one
teaspoon of water,
if necessary, to loosen the mixture up.
If using powdered garlic / ginger mix, add a teaspoon of water and mix well, if using fresh, grind both into a past
If using powdered garlic / ginger mix, add a
teaspoon of water and mix well,
if using fresh, grind both into a past
if using fresh, grind both into a paste.
I put a
teaspoon or so
of spirulina powder in smoothies, but
if your tastebuds are more daring, you can just mix it with
water and drink as is.
What's in it: 1 cup steal cut oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2
teaspoons cinnamon, 1/2
teaspoon ground ginger, 1/2
teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more
if you like a sweeter oatmeal) 3 1/2 cups
water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup
if you have a sweet tooth).
* I would not suggest keeping this over 1 week or in your pantry since it has no preservatives (a good thing) but
if you just want a single serving you could easily use 1 tablespoon peanut powder and 1 dried frig with 2
teaspoons of water to test this recipe out for a one - serving deal.
What's in it: 2 Tablespoons olive oil 5 cloves
of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk
of celery, finely chopped (about 1/2 cup) 1 red bell pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half dried oregano, but use any that you like, fresh or dried) 1/2
teaspoon red pepper flakes (optional) 1/2 cup red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt added,
if possible) 14 oz
water (you'll fill one
of those empty tomato cans to measure) Salt and Pepper to taste
If not, repeat with another
teaspoon of water and proceed.
You can also add an additional 1/2
teaspoon of olive oil and a bit
of water if the onions look too dry.
If you have trouble making a smooth puree, add a
teaspoon or two
of water (I didn't find this necessary but it depends on the type
of beans.)
2/3 cup raisins, optional 1 cup
water 2 cups old - fashioned oats (certified gluten - free,
if needed) 2/3 cup chopped pecans (or walnuts), optional 2
teaspoons ground cinnamon 1
teaspoon ground ginger 1/2
teaspoon ground nutmeg 1
teaspoon baking powder 1/4
teaspoon fine sea salt 2 large eggs, room temperature 2
teaspoons pure vanilla extract 1/3 cup pure maple syrup 1/4 cup (1/2 stick) unsalted butter, melted 1 1/2 cups milk
of choice 1 1/2 cups grated carrots
If you find the dough a bit too thick, feel free to add a little bit
of milk alternative or
water, a
teaspoon at a time, to get the right consistency.
Beat the egg yolk with 1
teaspoon water and brush the top
of the loaf with this mixture; sprinkle with poppy seeds and,
if you like, a little coarse salt, then put in the oven.
With all the ingredients in one pack, simply add 7
teaspoons to 250mls
of hot
water (or more non - dairy / dairy milk
of your choice
if you prefer it creamier) for a creamy hot chocolate.
2 cups fresh blueberries, organic is preferred 2
teaspoons fresh orange juice 1
teaspoon fresh lemon juice 1/2
teaspoon fresh orange zest, plus extra julienned for garnish,
if desired (or you could use a sprig
of fresh mint) 1/4
teaspoon vanilla extract 4
teaspoons brown sugar Canola oil cooking spray 2/3 cup raw almonds (I used 1/3 cup almonds and 1/3 cup pecans, and walnuts would also work) 1/2 cup packed pitted dates 1 1/2
teaspoons water Sprinkle
of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
1 small cucumber, cut into 1/4 ″ squares (peel first
if not organic) 1 block
of baked tofu, cut into 1/4 ″ squares 2 carrots, grated (peel first
if not organic 1 oz sunflower seeds 1 cup garbanzo beans 1 small avocado cut into small squares 2 Tablespoons sesame butter (tahini) Juice from one lemon 1 Tablespoon walnuts 1 1/2
teaspoons nutritional yeast
water
If it is too thick, add a
teaspoon of water.
If your dough is super crumbly, add a couple
teaspoons of water.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1
teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1
teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts
of rabbit stock (or chicken stock,
if you must — or
water,
if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock,
if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme, sage and flat - leaf parsley — for garnish
If you want the onions even milder, soak the squeezed onions in salted
water to cover (about 1/4
teaspoon of salt per cup
of water) for 1/2 hour, and drain.
Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons
water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave
if you like cakes very sweet 2
teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2
teaspoons baking powder 2
teaspoons baking soda 1
teaspoon cinnamon 1/2
teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot
water if you don't like coffee) 1 cup hot
water 1/2 cup chopped walnuts or pecans (optional,
if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place
of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
1) Combine basil leaves, nuts, olive oil,
water and garlic in a food processor and pulse until you can a thick sauce (
if too thick, add 1
teaspoon of water at a time until it reaches desired consistency) 2) Add salt to taste.
1 cup
of sunflower seeds (soaked for at least four hours in 2 cups
of water, drained and rinsed) 1 cup
of water Juice
of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy milk (more
if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or White Miso) 1 large clove garlic 1/2
teaspoon freshly ground pepper
* 1 cup organic quinoa * 1 1/2 cups
water * 1/2 cup slivered almonds * 1 cup seedless red grapes, preferably organic, sliced in half
if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2 cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1
teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
1/4 cup
Water 1 1/2 cups Pure Maple Syrup (or Honey or 1/2
of each) 1/4
teaspoon Cream
of Tartar 1 1/2 cups Natural Peanut Butter (use crunchy for extra crunch) 1/2
teaspoon Pure Vanilla Extract 3/4
teaspoon Sea Salt (decrease to 1/8
teaspoon if using salted peanut butter) 2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent treat!)
1) 1 1/2 cups
of tapioca flour (also known as «cassava» in Brazil) + a little more
if batter is too liquid 2) 1/2
teaspoon of salt 3) 1/3 cup olive oil (I prefer the non-extra virgin type so the taste is less strong) 4) 1/3 cup whole milk 5) 1/3 cup
water 6) heaping 1/3 cup fresh Parmesan cheese, finely grated 7) 2 small eggs (or 1 large egg)
2 cups fresh squeezed tangerine juice 1 1/4 cups sugar (plus 1/4 cup more
if needed, adjust to your taste
of sweetness) 2 cinnamon sticks, broken in half 2 12 oz bags fresh unsweetened cranberries, rinsed zest from 2 tangerines 2 Jonagold or Gala apples, peeled and diced 2 tablespoons
water 2
teaspoons corn starch
1 1/2 cups all - purpose unbleached flour 1/2
teaspoon salt 4 oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4 cup
water, ice cold, or more
if necessary OR 1 large egg with 2
teaspoons of water, or more
if necessary Egg Wash 1 egg mixed with 1 tablespoon
of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml
water) * 1
teaspoon medium grain kosher salt * 1
teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped
if large (try an equal mix
of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4
teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)
If not, add an extra
teaspoon of water, mix thoroughly and test again.