Not exact matches
10 pieces
of cooked bacon, crumbled 1.5 cups unsweetened cocoa powder 1.5
tsp salt 3 cups all purpose flour 1 tbsp baking soda 1.5
tsp baking powder 3 cups white sugar 3/4 cup vegetable oil 1.5 cups milk
+ 1 tbsp lemon juice 2
tsp vanilla 3 eggs 1.5 cups hot water
Roughly 1/2 cup each
of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped - Broccoli Florets - Broccoli Stem - Cauliflower - Green Beans 3 cups spinach 3 cloves garlic 2
tsp dry or 2 inches fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea
salt + cayenne to taste 4 eggs or 1/2 block
of firm tofu chopped Left over grains (optional)
3
tsp (15 ml) active dry yeast 3 cups (680 ml) whole milk (3.25 per cent fat), warmed to a temperature
of 97ºF (36ºF) 2 1/2
tsp (12.5 ml)
salt 2
tsp (10 ml) butter, melted 5 1/3 cups (750g) whole wheat bread flour,
+ 1/2 cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pan
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp corn syrup 1 1/2 tbsp strawberry extract if available or strawberry jam 1 3/4 cup
+ 2 tbsp (300g) powdered sugar 3/4
tsp salt a pinch
of baking powder a pinch
of citric acid
In general, I would recommend googling the precise conversions, but I tried my best with my rarely used cups and spoons The American measurements: 1.1 stick / 0.55 cup (roughly 1/2 cup) butter, 3/8 cup
+ 1 tbsp (roughly 1/3 cup) sugar, 1
tsp vanilla extract, 1 1/4 cup plain flour, pinch
of salt.
250g / 9oz cooked chickpeas 1 tbsp Truffle oil, or 1 heaping
tsp truffle paste * 1 fat garlic clove, crushed 1 generous tbsp rosemary, finely chopped A squeeze
of lemon
Salt & pepper 1/4 cup + 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2 tsp pepper 1/2 tsp salt, or to t
Salt & pepper 1/4 cup
+ 1 tbsp olive oil (possibly extra virgin), and extra for garnish 1/4 cup (more or less) water or stock 1/2
tsp pepper 1/2
tsp salt, or to t
salt, or to taste
1 cup vegan pesto 1 medium yellow onion 1 bell pepper — any color 2 small yellow squash and / or zucchini 1 large stalk
of broccoli 1/2 cup Daiya Pepperjack shredded cheese 3 Tbsp flour 2 Tbsp olive oil 1 1/2
tsp Ener - G Egg Replacer Powder
+ 2 Tbsp warm water 2 Tbsp soy milk
salt black pepper olive oil cornmeal Pizza Dough
The Mop: 2 tbsp
of butter 1 onion chopped 1/2 cup
of water 1 tbsp
+ 1 tbsp
of Dijon mustard 1/2 cup
of apple cider vinegar 2 tbsp
of Worcestershire sauce 1
tsp cayenne pepper (optional) 2 cups
of beef Stock 1 cup
of canned tomatoes
Salt Pepper 2 tbsp
of honey
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed
+ 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1
tsp baking powder 1/2
tsp baking soda Pinch
of salt 1/2 cup peanut butter and / or chocolate chips
Active Dry Yeast 1/2 cup warm water 2 large beaten eggs 1/4 cup white granulated sugar 1 1/2
tsp salt 1
tsp nutmeg 4 2/3 cup all purpose flour
+ extra for dusting surface Canola Oil (3»
of oil in your pan)
1 head
of kale 1/2 cup sesame seeds or tahini 1 whole apple
+ 1 apple grated or spiralled on your spiral slicer 1/4 cup coconut nectar 1/2 water or more in order to blend smooth 1
tsp cinnamon pinch
of sea
salt
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo
+ 3 tbl
of water) 4 (3.5 for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1
tsp baking soda 1/2
tsp almond extract 1/4 cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4
tsp sea
salt (I used pink Himalayan) 2
tsp ground cinnamon 3/4 cup unsweetened plain almond milk 1.25 almond flour 1.25 cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25 cups
of gluten - free oats 1 cup chopped walnuts or vegan chocolate chips
1/4 cup
+ 1 tbsp red lentils 1/4 cup
+ 1 tbsp chana dal 1/4 cup
+ 1 tbsp moong dal (hulled, split mung beans) 1/4 cup
+ 1 tbsp toor dal (split pigeon peas) 5 cups
of water 1/2 teaspoon turmeric 1/4
tsp Aleppo chili flakes, or to taste (this was not spicy) 1 tablespoon vegetable oil 1 large onion, chopped 1 tablespoon minced or pressed garlic (6 cloves) 1 teaspoon cumin seed 1 teaspoon garam masala 2 large tomatoes, chopped (I used 14 cocktail tomatoes, around 1 lb) 3/4 teaspoon
salt, or to taste
Just made this last night, with the following on - hand substitutions: cheddar instead
of parm, 1
tsp regular
+ 1/2
tsp garlic
salt, fresh sage instead
of thyme, and 12 ″ cast iron pan.
7/8 cup oil
+ 1/2
tsp sea
salt (strange, I know but it is our «butter») 3 tbsp ground chia 9 tbsp water 1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet — hollaaaa) 2 & 1/2 cup buckwheat (I use light as it has less
of an aftertaste) 2
tsp baking powder 1
tsp baking soda 1
tsp cinnamon 1
tsp nutmeg 1/4
tsp salt 3 cups shredded carrots optional: stevia (I put about 1/2
tsp of the clear extract, you could put more as mine wasn't very sweet)
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes
+ more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz fresh ginger, finely chopped 1/2
tsp cinnamon 1 heaped
tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1
tsp ground coriander 1/4
tsp ground fennel seeds 1/8
tsp ground cloves 1/2
tsp ground cumin 1 heaped
tsp garam masala 1/8
tsp grated nutmeg 1/4 - 1/2
tsp hot chilli flakes, adjust to taste about 1/2
tsp fine sea
salt, adjust to taste 1 - 2
tsp maple syrup or sugar juice
of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
· 1.5 tbsp golden flax meal
+ 3 tbsp water · 3/4 cup spelt flour · 1/4 cup Vega One Vanilla Chai Protein Powder · 2
tsp baking powder · 1/2
tsp baking soda · 1/4
tsp stevia (or equivalent sweetener
of choice) ** see note ** · 2 medium bananas, mashed · 1/4 cup unsweetened applesauce · 1/4
tsp vanilla extract · 3/4
tsp ground cinnamon · 1/8
tsp nutmeg · 1/8
tsp ginger · Pinch
of cloves · Pinch
of salt · Chopped hazelnuts and / or toasted coconut chips (I used Dang)
avocado tartare ingredients: 1 small red onion, small dice 2 tbsp capers, minced 3 sprigs
of basil, chopped 1
tsp dijon mustard 2
tsp sherry vinegar small splash
of tamari soy sauce
salt + pepper 1 medium, just - ripe avocado
For 5 days worth
of breakfast I combined 4 whole eggs
+ 3 cups
of plain organic MuscleEgg egg whites, 2
tsp of salt, 1/2
tsp of pepper, and 1
tsp of dried dill in my blender.
Cumin Lime Roasted Veggies (serves 2 - 3) 4 cups
of your fav veggies chopped into bite - sized pieces (I used mushrooms, zucchini & bell pepper) 1 - 2 tbsp
of olive oil (I used 1 tbsp olive oil
+ 1 tbsp
of water) 1 large clove
of garlic, minced 1
tsp of cumin a sprinkle
of coarse sea
salt & pepper the juice
of half a lime
3 tbsp rum 30 g (1/2 dl; 1/4 cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2
tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea
salt 1,5 dl (2/3 cup) whole milk 55 g (1 dl; 1/2 cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter, for frying 15 g
+ 15 g (1
+ 1 tbsp) butter, to caramelize about 1/2 dl (1/4 cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize
(fluff with a whisk before measuring) 1/4 cup olive oil or butter 3 eggs, preferably room temp 1/4 cup very warm water
+ 1/2 cup warm water, divided 1 tbsp maple syrup or honey 1 packet
of active dry yeast (I recommend Red Star brand) 1
tsp salt
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe banana 1/4 cup coconut oil 1/4 cup maple syrup (agave would work as well) 1 medium pear (grated with skin on) and place in a small colander and remove most
of the water 1/2
tsp sea
salt 1.5
tsp baking soda 1
tsp ground cinnamon 1/2 c
+ 2 tablespoons almond or cashew milk 2 carrots, grated 2/3 cup gluten free rolled oats 1/2 cup almond meal 1 cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
10 oz roasted chestnuts (store - bought or roast your own) 1/2 cup tahini paste 1 large garlic clove 1/2 -1 cup water juice
of 1 lemon 1/2
tsp cumin or 1/4
tsp cumin
+ 1/4
tsp cardamom 1/4 cup extra virgin olive oil kosher
salt and pepper, to taste
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
When oven is ready, place the corn on parchment paper with your choice
of spices (we used 1
tsp salt, pepper, garlic
+ paprika)
+ let roast for about 20 minutes.
I see you don't have the quinoa pizza bites recipe, here it is: Makes 12 1 cup cooked quinoa 1/2 cup shredded non dairy cheese
+ 2 TBS 1 Egg (can use 1 TBS flax seed and 3 TBS water in a blender to make a vegan egg 1
tsp salt and 1
of pepper 3 TBS marinara sauce 1/2
tsp garlic powder 3
tsp Italian seasoning 1
tsp red pepper flakes Marinara for dipping
A quick tip to share for your homemade tortillas - try substituting tapioca flour for some
of the masa harina (our recipe: 1 1/2 cups masa harina
+ 1/2 cup tapioca flour
+ 1/2
tsp sea
salt + 1 1/2 cups very hot water).
for the chicken: 3 boneless, skinless chicken breasts (about 1
+ 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil, divided 1 inch piece
of fresh ginger, grated a bunch
of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted
salt to taste for the sauce: 1 tbsp soy sauce 2
tsp hoisin sauce 1
tsp Chinese rice wine 1
tsp cornstarch 1/2
tsp sugar 1/4 teaspoon sesame oil
For the filling: 1 1/3 cups water 3T agar agar flakes 1 cup
+ 2T sugar Pinch
of salt 1/8
tsp turmeric 1/2 -2 / 3 cup lemon juice 3T cornstarch 1T lemon zest (from 1 lemon) 1/4 cup soymilk
Ingredients: 8 Tbsp butter, melted 3 oz dark chocolate, melted 3 eggs, large 3/4 cup sugar 3/4 teaspoon vanilla extract 3/4
+ 2/3 cups flour, sifted 1
tsp baking powder Pinch
of salt 1.5
tsp sifted unsweetened cocoa, diluted with 2 Tbsp whole milk 1.5
tsp Matcha powder
For the Spiced Yogurt 1tbsp coconut oil 2 tbsp finely chopped onion 1 red chili — chopped (optional or depending on your spice tolerance) pinch
of salt 2 tbsp shredded unsweetened coconut 1/4
tsp toasted cumin or cumin powder 2 tbsp
+ 1/3 cup yogurt
For the potatoes, I just mixed 2
tsp each
of smoked paprika, onion powder, garlic powder
+ 1 tbsp
of olive oil
+ salt to taste.
crab
+ shrimp balls 1 clove garlic half onion
salt, pepper, sugar — to taste 1/2 lb cleaned / deveined shrimp 1/2 lb crab meat splash fish sauce 1 — 2
tsp of annatto oil (to make: 1/3 cup
of neutral oil warmed gently with 1 TBL
of annatto seeds) 1 - 2
tsp crab paste in soy bean oil
For the pumpkin graham crackers 1 cup whole wheat flour 1 cup all purpose flour 1/4 cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4 cup honey 1/4 cup pumpkin puree 2 tablespoons milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4 cup
+ 2 tablespoons water 3/4 cup granulated sugar 3/4 cup light corn syrup 3 egg whites 1/2
tsp cream
of tartar Pinch
of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2 cup butterscotch chips 2
tsp vegetable oil
Chickee Dough Bites (makes 18 - 24 bites) 1 can
of chickpeas, drained & rinsed (reserve 1 tbsp
of the chickpea brine) 1 tsbp
of chickpea brine 1/2 cup
of almond butter (I used chunky — you can use any nut butter) 1/3 cup
of maple syrup 1
tsp of vanilla a pinch
of salt 24 chocolate chips 1 cup
of chocolate chips (I used Enjoy Life)
+ 1
tsp of coconut oil
Apple Cinnamon Chai Oatmeal 1 chai tea bag, steeped in a cup
of boiling water 1/4 cup gluten free steel cut oats (or rolled oats, but steel cut have a better texture IMO) Dash
of salt Sweetener to taste (I use a few
tsp of a stevia / erythritol blend) 1/2
tsp vanilla extract 1 tbsp collagen hydrolysate gelatin (optional, but adds 5
+ grams
of protein) 1/4 chopped apple 1/4
tsp cinnamon
1 serving = 1 cup milk or water
+ 1/2 cup oats
+ pinch
of salt (optional) 2 servings = 1 3/4 cup milk or water
+ 1 cup oats
+ 1/4
tsp.
1 TBS chopped fresh rosemary instead
of basil Juice
+ zest from one lemon 1/2
tsp pure lemon extract 1/4
tsp Penzy's pure powdered lemon zest increased celtic
salt to 1/2
tsp
2 heads garlic (you read that right) 2T
+ 2
tsp olive oil 1 medium onion, chopped 1
tsp salt Dash
of pepper 1/2
tsp fennel seeds, crushed 1
tsp dried sage 2 vegan bouillon cubes 4 cups water 2 cans white beans, rinsed and drained 1 bay leaf 1T lemon juice
1 tbsp coconut oil 1 cooking onion, small dice 1 tbsp curry powder 1 bay leaf 2 cloves
of garlic, minced 2
tsp minced fresh ginger (optional) small jalapeno or cayenne pepper, seeded
+ minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups vegetable stock, depending 1 cup cooked chickpeas 1 bunch lacinato / Tuscan kale, stems removed and chopped
salt + pepper chopped leafy herbs to finish (parsley, cilantro etc)
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves
of garlic, finely sliced 20g 5 cm piece
of fresh ginger, sliced 5g 2 cm piece
of fresh turmeric root, sliced or 1/2
tsp of turmeric powder 2
tsp garam masala 1
tsp ground coriander 1
tsp ground cumin 1/2
tsp dried chilli flakes 1
tsp sea
salt (
+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins
of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water
+ stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea
salt 1 cup 270 ml tin
of full fat coconut cream (or milk)
100 g soft unsalted butter 90 g (3.2 oz; 1 dl; 1/3 cup
+ 1 1/2 tbsp) granulated sugar 1/2
tsp vanilla paste [or 1/2 vanilla bean, split open and seeds scraped out] 140 g (4.9 oz; 2 1/2 dl; 1 cup) all - purpose flour 1/2
tsp baking powder [or 1/4
tsp hartshorn
salt] pinch
of salt 1 tbsp dried (or fresh) lavender buds
Cookie Ingredients: 2 cups light spelt flour 1/2 cup whole spelt flour (or all light spelt) 1
tsp baking soda 2
tsp baking powder 2
tsp pumpkin pie spice (or just a rough mix
of ground cinnamon, nutmeg, ginger
+ cloves) 1/2
tsp fine sea
salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4 cup unsweetened apple sauce 1
tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2
tsp vanilla extract
2 cups diced fresh pineapple 1
tsp neutral oil 1
tsp + 1 tbsp maple syrup, divided
salt grated nutmeg 1 cup unsweetened almond milk 1/4
tsp ground cinnamon 1/4
tsp ground turmeric splash
of vanilla extract big handful
of ice Preheat the oven to 400 degrees F. GRILLED EGGPLANT WITH HERBED QUINOA.
Crumble 60 g (2 oz; 2 dl) desiccated coconut 50 g (1 3/4 oz; 1 dl
+ 1 tbsp) rolled oats 40 g (1 1/2 oz; 1 dl
+ 2/3 tbsp) all - purpose flour 45 g (1 1/2 oz; 1/2 dl) demerara sugar 1
tsp cinnamon pinch
of salt 60 g (2 oz) unsalted butter, cold & diced
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
2 cups (5 dl) fine spelt flour 1/2 cup
+ 2 tbsp (1,5 dl) wholemeal rye flour 4 tbsp cacao powder 6 tbsp (1 dl) whole hazelnuts 6 tbsp (1 dl) sunflower seeds 3 tbsp (1/2 dl) chia seeds 1,5
tsp bicarbonate
of soda (baking soda) 1
tsp sea
salt 1/2
tsp powdered vanilla 75 g good quality dark chocolate (at least 70 %), roughly chopped... 2 cups (5 dl) unsweetened yogurt 1 large organic banana, mashed 3 tbsp (1/2 dl) maple syrup... unscented coconut oil
+ chia seeds for the loaf tin... 1 banana, halved lengthwise (optional) for decoration sunflower seeds and chia seeds to sprinkle
Middel eastern meatballs 400 g ground organic beef 1 organic egg 1 red onion 4 cloves
of garlic 1 tbsp coconut sugar 1
tsp cinnamon 1
tsp ground cumin 1
tsp ground coriander 1/2
tsp ground cloves 1/4
tsp hot chill flakes / powder 1 handful fresh mint 1 handful fresh basil 1 handful fresh parsley 1/2
tsp salt + fresh ground pepper Butter for frying
Veggie Quinoa Croquettes w / Smoked Paprika Almond Cream Yield: Approx 16 croquettes For the Croquettes 1 cup dry quinoa, cooked in 2 cups water, yielding 3 cups cooked quinoa, cooled - see method here if needed 1 very large sweet potato, peeled, diced, steamed, mashed: yielding 2 cups mashed sweet potato 1 cup finely diced red onion 1/2 cup finely diced red pepper 4 cloves garlic, crushed 2 tbsp olive oil
+ 1 tbsp to brown the croquettes 1/3 cup chopped fresh cilantro 1 — 14oz tin pinto beans, drained & rinsed 1/2 cup hemp seeds 1
tsp dried oregano 1
tsp ground cumin juice
of one lime 1
tsp celtic sea
salt Method In large mixing bowl place cooked quinoa & mashed sweet potato.