Not exact matches
If the ball isn't forming, add more
water by the
teaspoon through the feed tube.
Pudding 4 1/2 cups macadamia nuts — preferably soaked and dehydrated 4 1/2 tablespoons coconut butter 6 grams or about 3/4 cup Irish moss — soaked in hot
water for 10 or more minutes and drained 3/4 cup raw agave syrup or more
if you like sweeter 1 1/4 cup sliced banana 2 1/4 cups coconut milk — see panna cotta recipe 3
teaspoons vanilla extract 1 1/2 vanilla bean — seeds matcha powder — to taste
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.
12 small or 8 medium tomatillos, husked, rinsed and quartered 1 large garlic clove, peeled and quartered 1/2 jalapeno (you can remove the seeds or not) 1/3 cup cilantro, roughly chopped 2 Tablespoons chopped onion 1/2
teaspoon Kosher salt 1 lime, juiced 1 Tablespoon
water, or more
if needed
If all the flour does not absorb into the dough, add more
water a
teaspoon at a time.
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.
Add in
water one
teaspoon at a time
if necessary.
1/2
teaspoon tamarind paste, diluted in a little warm
water to remove the seeds (optional, omit
if tomatoes are sour)
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
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2
teaspoon fine grain sea salt 1
teaspoon sweet paprika 1
teaspoon garlic powder 1 chipotle pepper in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup
water,
if needed 2 tablespoons fresh lemon juice, or to taste
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.
1 tablespoon vegetable oil (hs note: I used clarified butter) 1 1/2
teaspoons black mustard seeds 1/2
teaspoon cumin seeds 1/2
teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4
water,
if using yogurt
Tip:
If you want a lighter consistency to the cashew cheese, add a few
teaspoons of
water when blending it.
1 rustic baguette, cut into 1/2 inch cubes 2 cups heirloom grape tomatoes, halved (or use large tomatoes) 14 oz artichoke hearts, halved 14 oz black olives 1 cup marinated mozzarella, cut in 1/2 inch pieces 1/2 cup basil leaves, thinly sliced, plus extra for garnish
if desired 3 tablespoons extra virgin olive oil 2 tablespoons
water 2 tablespoons balsamic vinegar 2 tablespoons Dijon mustard 1/2
teaspoon salt 1/2
teaspoon black pepper
Add a
teaspoon more of
water at a time
if the icing is too thick to pipe.
2
teaspoons active dry yeast 1 cup barely warm
water 1/4 cup honey + 1 tablespoon, divided 1
teaspoons salt 1 egg 3 cups all - purpose flour, plus extra
if necessary 1 tablespoon butter, melted
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).
2) Baking Soda and Vinegar
If you're following the Specific Carbohydrate Diet and want to replace eggs in baking mix together 1 1/2 tablespoons
water, 1 1/2 tablespoons oil, 1
teaspoon baking soda, and 1/2
teaspoon white vinegar.
* 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.
3 3/4
teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1 tablespoon (13 grams) granulated sugar 1 3/4 cups lukewarm
water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated sugar 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah,
if using, plumped in hot
water and drained Poppy or sesame seeds for sprinkling.
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
3 3/4
teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) Sugar: — 1 tablespoon (13 grams) for reactivating the yeast — plus 1/2 cup (100 grams) for adding to the dough 1 3/4 cups lukewarm
water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1 tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah,
if using, plumped in hot
water and drained Poppy or sesame seeds for sprinkling.
If not, repeat with another
teaspoon of
water and proceed.
If mixture seems too thick to pour even after fully reheating, you can stir in a little
water, 1
teaspoon at a time.
to assemble: 25 grams (2 tablespoons) granulated sugar 2
teaspoons honey 20 grams (1 1/2 tablespoons)
water gold leaf,
if desired
You can also add an additional 1/2
teaspoon of olive oil and a bit of
water if the onions look too dry.
Halve turnips (leave whole
if tiny) and put in a 12 - inch heavy skillet along with
water, mirin, remaining tablespoon butter, and 1/8
teaspoon salt.
You will need to reduce / delete my additional 1/4 cup
water / liquid recommendation and
if you use # 4, I would use the pectin or gelatin needed for the egg conversion but delete the 1
teaspoon fruit pectin in the recipe.
2 cups masa harina 2 tablespoons flour 1/2
teaspoon baking powder 3/4 cup
water, or more
if necessary Oil for frying
If there is still not enough liquid after a few hours, make brine with 1 cup filtered
water and 1
teaspoon sea salt.
1
teaspoon minced fresh or pickled malagueta chile, or substutute piquin (dry chiles can be used
if soaked in
water first)
4 tablespoons olive oil 2 1/2
teaspoons instant yeast 1 tablespoon unrefined sugar 1 3/4 cups lukewarm
water 1/2
teaspoon gluten, you can omit it
if you don't have it 4 1/4 cups whole wheat pastry flour 3/4
teaspoon celtic salt 2
teaspoons garlic powder Dry spices such as oregano, basil and rosemary
Add
water, a
teaspoon at a time as needed
if mixture appears to be drying out.
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4 cup + 1 Tablespoon
water 2
teaspoons ground cumin 1 Tablespoon chili powder 1
teaspoon dried Mexican oregano (or regular dried is fine) 1 cup low - sodium black beans, drained and pureed 1/4 cup chopped parsley 1/3 cup almonds, toasted and chopped 1/3 cup sunflower seed, toasted 1 1/2 cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1 cup oat flour 1 Tablespoon low - sodium soy sauce 1 cup finely grated carrot
if frying: flour for dredging olive oil or canola oil for frying