Sieve the confectioners» sugar into a small bowl and whisk in the 2 teaspoons of lemon juice and the 2
teaspoons of water until smooth.
Add this mixture plus the chopped olives to the dry ingredients, and mix until everything is completely soaked and the dough becomes very thick (if the dough is too thick to stir, add 1 or 2
teaspoons of water until it is manageable).
Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two
teaspoons of water until the dough is manageable).
Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if dough is too thick / dry add 1 - 2
teaspoons of water until the dough is manageable).
Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two
teaspoons of water until the dough is manageable).
If the end product is too crumbly, mix in 1 - 2
teaspoons of water until the dough sticks to itself.
Not exact matches
Alternatively cook immediately in a pot
of boiling, lightly salted
water with a
teaspoon of oil for approx. 3 minutes or
until cooked to your desired consistency.
For the middle (cheese) layer: ingredients: 1 cup raw cashews, soaked in
water for at least 2 and up to 8 hours zest and juice
of one large lemon pinch cinnamon, nutmeg, ginger, cloves, and cardamom seeds
of one vanilla bean 2 tablespoons plus 2
teaspoons coconut oil 2 tablespoons plus 2
teaspoons agave nectar directions: Gently heat agave and coconut oil together
until liquid and uniform.
If it doesn't want to congeal add a
teaspoon of water at a time,
until it comes together.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1/2
teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke warm
water and mix everything together
until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it into a ball
Sprinkle 2 1/2
teaspoons of active dry yeast over the top
of the
water, and let it sit about 10 minutes
until it gets bubbly.
Cover with plenty
of water again, add 1
teaspoon bicarbonate
of soda, bring to a boil and cook, covered,
until the chickpeas are really really soft, it will take more than one hour, depending on size and age
of the chickpeas.
Omit to make nut - free) a pinch
of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons
water ⅛ -1 / 4
teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes
until the color changes and it gets fragrant.
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.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering
water, cover and cook gently
until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
1) 1 1/4 cup almond meal 2) 3/4 cup flax meal 3) 2 tablespoons
of olive oil 4) 1 tablespoon
of water 5) 1
teaspoon of salt 6) 1
teaspoon of garlic powder 7) 1/2
teaspoon of dried oregano 8) 1/2
teaspoon of dried parsley 9) 1 egg, whisked
until frothy
Ingredients: 2 cups dry lentils (rinsed and pick over for impurities) 5 cups
water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves
of garlic (minced) 1 onion (minced) 1 bunch
of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2
teaspoons ground cumin 1 Tablespoon sherry vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions: In one quart pot bring lentils and
water to boil, reduce to a simmer and cook
until lentils are tender.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1
teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3 cups dry black eyed peas, soaked in
water overnight 8 cups
of water Instructions: Soak the Black Eye Peas in cold
water over night.When ready to cook; in large pot heat olive oil and add onions, sauté
until translucent.
In a 2 - quart saucepan, combine quinoa,
water and a
teaspoon of sea salt, bring to a boil, reduce to a simmer, and cook, partially covered, for about 15 to 20 minutes or
until quinoa is tender and
water is absorbed / evaporated, stirring occasionally.
While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons
of cold
water, mustard powder, smoked paprika, 1/2
teaspoon salt, cayenne pepper and turmeric into a blender and process
until the consistency
of a thick, smooth sauce.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2
teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4
teaspoons (12g) dried yeast 2
teaspoons superfine sugar 3/4
teaspoon salt 1 cup (240 ml) warm
water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the olive oil in a small saucepan over medium heat, add onion, sauté
until very tender (6 - 8 minutes), stir through fennel seeds, cook
until fragrant (1 minute), remove from heat, season to taste and cool.
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2
teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan
of simmering
water, stirring
until creamy and smooth.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices
of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs
of fresh thyme 1 x 400g can
of chopped tomatoes 2
teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold
water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally,
until crisp.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml)
water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1
teaspoon baking powder 1/4
teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2
teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir
water and sugar in small saucepan over medium heat
until sugar dissolves.
Simmer cranberries, sugar,
water, and 1/4
teaspoon salt in a heavy medium saucepan, uncovered, stirring occasionally,
until most
of cranberries have burst, 15 to 20 minutes.
1) 3/4 cup (about 110g)
of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot
water for 15 minutes
until the skins can be easily slipped off) 2) 2/3 cup
of sugar 3) 2 large eggs 4) 1
teaspoon of pure vanilla extract 5) 1
teaspoon of baking powder 6) 1/4
teaspoon of salt 7) 1 3/4 cup
of all - purpose flour 8) 2/3 cup (about 110g)
of chocolate, chopped into small pieces (you can also use chocolate chips)
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.
Bring lentils, 5 cups
water, and 1/2
teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered,
until lentils are just tender, 12 to 25 minutes (depending on age
of lentils).
Squeeze some
of the
water out
of the beet then pulse the chickpeas, beet, onion, 4 cloves
of the garlic, cumin, coriander, flour, 1 1/2
teaspoons of the salt and pepper in a food processor
until you have a rough, course meal that's not quite a paste.
To make the dough add 1 cup
of all - purpose flour into a bowl, also add 1
teaspoon of baking powder, 1/4
teaspoon of white sugar, 1/2
teaspoon of sea salt, 1/2
teaspoon of garlic powder and 1/2
teaspoon of dried oregano, mix all the dried ingredients
until well mixed, then add 1 tablespoon
of extra virgin Spanish olive oil and a generous 1/3 cup
of water, mix everything together
until you form a dough, then knead the dough inside
of the bowl for 2 - 3 minutes and shape into a ball
In bowl
of stand mixer fitted with whisk attachment, whisk together
water, honey, whole - wheat flour, and 1/2
teaspoon yeast
until very smooth, about 3 minutes.
Alternate adding 1
teaspoon of whiskey and 1 tablespoon
of water until you've used all the whiskey, then use
water as needed.
3/4 cup flax meal 2 tablespoons
of olive oil 1 tablespoon
of water 1
teaspoon of salt 1
teaspoon of garlic powder 1 egg, whisked
until frothy
Packages
of Pitted Dates 2 Tablespoons
of Water 1 Cup Coconut Sugar OR 1/4 Cup Maple Syrup & Eliminate Water 1 Teaspoon Vanilla 1 - 1.5 Cups Mulberries (Or Rice Krispies or Oats) 1/4 Cup Coconut Shreds Chop dates until sticky and mix in water and coconut sugar, coconut, and mulber
Water 1 Cup Coconut Sugar OR 1/4 Cup Maple Syrup & Eliminate
Water 1 Teaspoon Vanilla 1 - 1.5 Cups Mulberries (Or Rice Krispies or Oats) 1/4 Cup Coconut Shreds Chop dates until sticky and mix in water and coconut sugar, coconut, and mulber
Water 1
Teaspoon Vanilla 1 - 1.5 Cups Mulberries (Or Rice Krispies or Oats) 1/4 Cup Coconut Shreds Chop dates
until sticky and mix in
water and coconut sugar, coconut, and mulber
water and coconut sugar, coconut, and mulberries.
To make the batter add 1/2 cup
of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons
of water and mix everything together, finely mince 1 clove
of garlic and finely dice 1/2
of an onion and add them to the batter, then add a 1/4
teaspoon of smoked paprika, 1/2
teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together
until well mixed
In a medium bowl, combine the yeast with the warm
water and 1
teaspoon of the sugar and let stand
until foamy, about 5 minutes.
Add a
teaspoon of water at a time,
until you reach a nice and smooth glaze.
8 ounces elbow macaroni 1 tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1 tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2 tablespoons cornstarch 2 tablespoons lemon juice 1
teaspoon prepared yellow mustard 1
teaspoon salt 1
teaspoon garlic powder 1
teaspoon onion powder 1/4
teaspoon turmeric 1/4
teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot
of boiling salted
water until it is al dente, 7 to 9 minutes.
Sprinkle with 1 or 2
teaspoons of water, and combine again lightly with your fingers
until the mixture is coarse and crumbly.
After 24 hours drain the tiger nuts, rinse them under cold
water and add half
of them to a blender, also add 1/2
of the cold
water (2 1/4 cups) and blend
until well combined, then add the remainder
of the tiger nuts, the remainder
of the cold
water (2 1/4 cups), a 1/4
teaspoon of cinnamon powder and some fresh lemon zest, blend
until well combined
Raw Chocolate Chunk Cheesecake with Peanut Butter and Coconut Ingredients Crust 1 cup oats (or buckwheat if you want it GF) 1 cup dates Cheesecake 2 or more bananas1 / 4 cup melted coconut oil2 cups cashews1 1/2 cups dates1 / 4 cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1
teaspoon vanilla extract)
Water, as needed1 / 4 cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the oats (or buckwheat) and dates
until they stick together.Press into the bottom
of a spring form pan and put in the fridge.
Whisk two eggs and two
teaspoons of milk or
water until thoroughly mixed but not too frothy.
The other option is to add in the
water a little at a time (1
teaspoon at a time
until you reach the right consistency — you may not even need to add in the entire 1/2 cup
of water if dough is already soft enough to roll into sticks).
Place the spinach in a small pan over a medium heat along with 1
teaspoon of water, then cover and cook for 3 minutes or
until wilted.
If the sauce is too thick, add a
teaspoon of warm
water at a time
until it reaches the desired consistency.
Brown Rice Salad with Apples, Walnuts, and Cherries Serves 6 to 8 1 cup brown rice3 / 4 cup frozen peas1 apple, diced into 1/2 inch pieces1 / 4 cup dried cherries, roughly chopped1 / 3 cup walnuts, roughly chopped1 bunch
of chives, finely chopped For the dressing: 2 cloves garlic, minced1 tablespoon agave syrup1
teaspoon yellow miso paste2 tablespoons canola oil2 tablespoons balsamic vinegar4 tablespoons toasted sesame seeds Cook the brown rice in about two cups
of simmering
water until tender (See: How to Cook Rice on the Stove Top), or according to package directions.
Add 5 tablespoons
of ice
water and mix with a fork
until dough begins to clump together, adding more
water by
teaspoons if dry.
Add a
teaspoon or two
of water — just enough to thin to a pourable consistency — and stir
until smooth.
Meanwhile, to make the pesto, put the basil, garlic, olive oil, and a
teaspoon of water into a food processor and pulse
until smooth.
For convenience sake, here is the ingredient list: 1 1/2 cups almond flour OR dry roasted, unsalted, sunflower seeds ground into a meal * (not almond meal) 2 Tablespoons coconut flour 4 Tablespoons ground golden flax 1/2 cup sucanat 1/4 cup
water 1/4 cup molasses 1 1/2 — 2» piece
of fresh ginger (longer for a narrow piece, shorter for wide), peeled 1 tablespoon cinnamon 2 tablespoons olive oil or coconut oil 1/4
teaspoon baking soda ⅜
teaspoon cream
of tartar 1/4
teaspoon salt extra sucanant * To dry roast sunflower seeds bake in a single later at 350 for 5 - 7 minutes
until they get fragrant and just barely begin to darken.