Not exact matches
1/2 cup uncooked quinoa
+ 1 cup
water (or 1 cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1 cup rolled oats or jumbo oats 2 cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4
tsp ground vanilla or 1/2
tsp pure vanilla extract 1/2
tsp freshly grated ginger
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
170 ml 2/3 cup coconut oil (liquid) 75g 1/2 cup sorghum flour 75g 1/2 cup brown rice flour (
+ more to flour workspace) 30g 1/4 cup almond meal 45g 1/4 cup potato flour (starch) 5g 2
tsp psyllium husk 1/2
tsp sea salt 170 ml 2/3 cup iced cold
water
To prepare green dye: Add 2 Tbs of dry lavender leaves
+ 1
tsp turmeric powder in 1 cup of
water, and boil for 15 minutes.
Make egg replacer (3
tsp powder
+ 4 Tbsp
water; or 2 eggs).
Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2
tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or
water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup
+ 2 tbsps
water 1/4 cup unsweetened coconut milk, stirred 2
tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces
For the filling: Butter — 1 tbsp
+ 1/2 cup Apples thinly sliced — 4 Sugar — 3
tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup
Water — 1/4 cup Lemon juice — 1
tsp Cinnamon powder — 1
tsp Ground nutmeg — 1/4
tsp Vanilla extract — 2
tsp Salt — pinch Blackberries — 6 oz
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 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
Serves: Makes 16 squares Ingredients 1/2 c. dates, diced 1/2 c.
+ 1/2 c.
water 1/2
tsp.
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
1 1/4 cup confectioners sugar 1 cup
+ 2 Tbsp vegan butter (I used Earth Balance) 1 1/2
tsp EnerG egg replacer powder mixed with 2 Tbsp
water (equivalent to 1 egg) 1/2
tsp salt 1/4
tsp vanilla 1/4
tsp orange extract 1/4
tsp almond extract 2 3/4 cup all purpose flour
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 chia egg (1 tbsp chia seeds
+ 3 tbsp
water) 1 cup / 240 ml / 120 g finely chopped sunflower seeds 1 cup / 240 ml / 90 g rolled oats (or oat flour), choose gluten free if intolerant 1/2 cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1
tsp baking powder 1
tsp vanilla extract 1/3
tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2 cup plant milk
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
Ingredients: 1/2 cup coconut milk like Aroy - D 1/2 cup
water + few ice cubes 1 tbsp MCT oil or extra virgin coconut oil 1/2
tsp cinnamon 1 tbsp ground chia... Read More
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
So, here's what I did: 2 1/2 C (10 oz) blanched almond flour, 1
tsp b. soda, 1/2
tsp salt, 1 TBSP
+ 1
tsp cinnamon, 1 TBSP ginger, 1
tsp cloves, 1/2 C (4 oz) pasture butter, 1/2 C (2.8 oz) coconut palm sugar, 2 TBSP
water and 3 TBSP (2.4 oz) molasses.
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)
Coconut cream sauce (inspired by a recipe from Honest Fare & Green Kitchen Stories) 1 can 400g / 14 oz coconut milk, full fat 1 Tbsp corn starch
+ 1 Tbsp
water 1 cinnamon stick 1/2
tsp vanilla extract or 1/2 vanilla pod
+ beans
Corn relish: 1 1/2 c corn kernels
+ 1 1/2 c white wine vinegar
+ 3/4 c sugar
+ 1/2 c
water + 2 tbsp honey
+ 1
tsp coriander seeds, toasted and coarsely ground
+ 1
tsp black peppercorns, toasted and coarsely ground
+ 1/4
tsp crushed red pepper flakes
For the chocolate buttermilk cake 2 cups plain flour 2 cups white sugar 1
tsp salt 150g unsalted butter (5.4 oz) 1/4 cup
+ 1 tbsp vegetable oil 1/4 cup cocoa 1 cup
water 2 eggs, lightly beaten 1
tsp vanilla essence 2
tsp baking soda 1/2 cup buttermilk
Cooking oil 1
tsp freshly grated ginger 1
tsp turmeric powder 500 ml low - sodium chicken broth 135 ml light coconut milk (I used this brand) 1
tsp tamarind puree (I used this brand) 1
tsp sambal oelek
+ extra for topping (see below) Fish sauce to taste Brown sugar to taste Boiling
water 100g rice stick noodles (vermicelli) 100g mung bean sprouts
+ extra for garnish 1/2 cup shredded roast chicken
· 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)
Ingredients 1 cup Brown Rice Flour 1 cup Quinoa Flour 1 cup Arrowroot Flour 1 cup Tapioca Flour / starch 2/3 cup or unflavored protein powder (I use Genuine Health Proteins
+) 3.5
tsp xanthan gum 1
tsp sea salt 3 Tbs coconut oil 2 Tbs instant yeast granules 4 egg whites (or 1 / 2 cup liquid egg whites) room temp 1.5 cups hot
water
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4 cup flour 3 cups chicken stock 2 cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh sage (or 1
tsp dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg
+ 1 tbsp
water, for eggwash
1/2 package of pre-made phyllo dough, at room temperature (I used Trader Joe's brand — the ingredients list is not terrible) 1/2
tsp olive oil
+ 1 tb
water
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
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm
water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2
tsp crumbled dried sage 1
tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (
+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
Chocolate Power Bowl (serves 1 hungry person) 2 frozen bananas 2 dates 1 heaping tbsp almond butter 1 tbsp cocoa powder 1
tsp maca powder 1 scoop protein powder (optional) 3/4 cup of coconut
water + 1/4 cup of coconut cream (or 1 cup thick coconut milk) a small handful of ice cubes
for the cupcakes: 1 cup organic cane sugar 3/4 cups
+ 2 Tbsp all - purpose flour 1/4 cups
+ 2 Tbsp natural unsweetened cocoa powder, sifted if needed 3/4
tsp baking powder 3/4
tsp baking soda 1/2
tsp espresso powder (optional) ¹ 1/2
tsp fine grain sea salt 1 large egg 1/2 cup whole milk 1/4 cup olive oil 1
tsp pure vanilla extract 1/2 cup boiling
water
(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
1 1/2 cups warm
water 2 1/4
tsp instant yeast 1
tsp salt 1 TBsp light brown sugar, packed 1 Tbsp butter, melted 3 3/4 — 4 1/4 cups all - purpose flour
+ additional for dusting 1/2 cup baking soda 1 large egg, beaten coarse sea salt for sprinkling
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).
Ingredients 2 crowns broccoli 1 1/2 tbsp flax
+ 1/4 cup
water pinch salt 3 tbsp nutritional yeast 1
tsp dried oregano 1
tsp dried basil 3 cloves minced garlic 1 tbsp cornstarch
1 cup (130 grams) raw pumpkinseeds 1 cup
+ 2 1/2 Tbsp (190 grams) teff flour 1/2 cup (60 grams) arrowroot starch / flour 1/2 cup (60 grams) tapioca starch / flour 1 Tbsp coconut flour 1 1/2
tsp baking soda 1 1/4
tsp xanthan gum or guar gum 1
tsp salt or Herbamare 2 Tbsp apple cider vinegar (substitutions suggestions below recipe) 2 Tbsp finely ground flax seeds 1 1/2 cups
water 2 Tbsp olive oil or grapeseed oil
1/4 cup tahini 2 tbsp lemon juice 2 tbsp apple cider vinegar 1/4 cup
water 1 tbsp Bragg's or soy sauce (I used Bragg's) 1 tbsp
+ 1
tsp maple syrup, or to taste 2
tsp curry powder (I used Penzey's sweet blend)
1/4
tsp ground flaxseed
+ 1/2
tsp water 1/4 cup whole wheat pastry flour 1 1/2 Tbsp brown sugar heaping 1/4
tsp baking powder pinch cinnamon pinch salt 1/8
tsp apple cider vinegar 1/8
tsp vanilla 2 1/2 Tbsp unsweetened almond milk
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
My coffee this morning: 1 Nespresso shot 2 eggs Flavorless coconut oil (1
Tsp, should have used 2) 1 oz creme Icecubes
+ water Mixed it in my blender, and it tasted great.
1 cup Earth Balance vegan shortening (or 1/2 cup vegan buttery spread
+ 1/2 cup vegan shortening), cold 2 tablespoons Earth Balance vegan buttery spread (soy free), cold
+ extra for greasing 1 cup white rice flour 1/2 cup potato starch 1/2 cup tapioca 1/3 coconut flour 2
tsp xanthan gum 1/2 cup organic raw cane sugar 1
tsp sea salt 3/4 cup ice
water
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
3 cups frozen cherries 3/4 cup
water 1/2 cup of xylitol or coconut palm sugar
+ 1/8
tsp.
1 - 2 Tbsp olive oil 1 clove garlic, minced 1/2 onion, diced (yellow or red will work) 1 pound beets (about 2 medium - sized or 3 baby beets), peeled and chopped into 1 / 2 - inch pieces 1 cup Israeli couscous 1 1/4 cups
water 1/4
tsp kosher salt
+ more to taste pepper to taste