Not exact matches
Brightly - colored rangolis are drawn on the ground at the entrances to homes and offices during Diwali,
using the fingers and colored flour,
rice power,
rice grains, flower petals,
powders and chalk.
about 5 clementines — divided 2/3 cup coconut sugar — divided 3 tablespoons chia seeds 1/2 tablespoon vanilla extract 1/2 cup hazelnuts 1/4 cup chocolate chips — I
used vegan mini-chips 1 cup cooked black beans 2 tablespoons sesame tahini or another nut butter 1/4 cup cocoa
powder 1/2 tablespoon coconut oil 1/4 heaping cup (50g / 3/4 oz) brown
rice flour 1 teaspoon baking
powder 1/2 teaspoon baking soda 1 ripe starfruit — optional
I
used buckwheat instead of brown
rice flour, and we didn't have baking
powder / bicarb but the cookies still turned out great!
It thickened beautifully, I
used rice milk instead of water and vanilla paste in lieu of
powder.
2 large onions Oil for frying — I
use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or
powder 1/2 tsp coriander
powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I
used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping —
use rice or chickpea flour if you are gluten free
2 kg extra ripe purple plums (I
used the Italian variety), cleaned 1 cup (250 ml) filtered water the juice of 1 lemon 100 g muscovado sugar 300 g
rice malt syrup 1 teaspoon vanilla
powder 2 - 3 cm long fresh ginger root, peeled and grated
For the filling 4 salmon fillets 1 bag (250g) of spinach or
used frozen spinach as I did to make this quicker 1 teaspoon wasabi
powder or paste 1 tablespoon of
rice wine 1 tablespoon or sweet chilli sauce 1 tablespoon of soy sauce Salt and pepper 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
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown
rice protein pow (I
used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein
powder (could sub with vanilla whey) 6 egg whites 1/3 cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking
powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
Since buying and
using and becoming permanently loyal to this wonderful stuff, I have read that
rice, garbanzos, cornstarch, etc are all effective
powders, but they contain starches, which feed bacteria, which is why skin eruptions, heat, pain, moisture, and odor can still occur when
using them; bacteria that dwell in warm spots feed on the starch (glucose).
Our 6 ″ diameter cable conveyors are commonly
used to convey breakfast flakes,
rice puffs, in - shell walnuts, almonds, pistachios, whole bean roasted coffee and high - density
powders and resins.
For example, if you were making Mexican - inspired
rice and beans, you could
use olive oil instead of coconut oil, skip the ginger, and add cumin and / or chili
powder.
I added (quite a lot of) whey protein
powder, and
used oats (blended in a food processor) and
rice flour so they just so happen to be gluten - free (which was a happy coincidence, as my wheat - free Aunt was visiting when I made them).
PS: Forgot to say I made these cupcakes gluten free
using rice flour and gf baking
powder - worked perfectly!
Add
powdered rice milk (if
using) and then slowly add 2 1/2 cups
powdered sugar, beating well.
1 cup (gluten - free or regular) oats 1/2 cup vanilla or coffee flavored whey protein
powder 1/4 cup vanilla pea protein,
rice protein or casein protein
powder 1/4 cup chopped nuts 1/2 tablespoon coffee extract or essence (optional but lovely) 1/2 tablespoon toffee flavdrops (or your sweetener of choice — remember if you get the flavdrops from MyProtein that you can
use our exclusive discount code of POWMP to get 10 % off!)
Make your own chocolate shell with cacao butter, cacao
powder, carob
powder,
rice malt syrup and vanilla, and
use cashews, vanilla,
rice malt syrup, coconut butter and sea salt for the crème.
Quinoa is most commonly
used as a
rice substitute and is also ground up into
powder or flower flour to create bread, cereal flakes, and chips.
If you want a finer mill for the roasted
rice powder, you can
use the Nutrimill brand mill if you have one.
Brown
rice protein
powder is just want I
use — you can definitely
use the Designer Whey vanilla protein
powder.
Just made this, with a few tweaks (I omitted the oil and water sauteed the onion and red peppers; I
used Wondercocoa
powder 3 TBS instead of chocolate,
used no salt added beans, and (because I ran out of quinoa)
used brown
rice.
2 T. coconut oil 2 T. arrowroot
powder 1 T. brown
rice flour 2 c. coconut milk (here's how to make your own) 3 c. cooked corn (I
used some multi-colored Indian corn) salt, to taste
-1 head cauliflower -1 cup unsweetened non-dairy milk (I
used unsweetened coconut milk)-1 / 2 cup brown
rice flour -1 T garlic
powder -1 / 2 t salt -1 1/2 T Earth Balance butter -1 cup hot sauce (I
used Frank's)- celery for serving - ranch dressing for serving (see my vegan recipe below)
I added some less eggs and substituted AFP with
rice powder + whole what flour and
used scallion instead of leek.
gluten free if intolerant) 1 cup / 250 ml / 100 g almond flour / meal 1/2 cup / 125 ml / 80 g
rice flour 1 tsp baking
powder 1/2 tsp ground vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain yogurt (we
use Greek or Turkish yogurt) 2 cups / 1/2 liter / 200 g blueberries
* 3 cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I
use a micoplane zester) * 1 teaspoons galangal
powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons
rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil for shallow frying
I
used rice milk with the Dream Whip and added a little meringue
powder to help stabilize it.
2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)--
use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups
rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking
powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or
use sunflower or pumpkin seeds) 1 cup finely grated carrots
Ingredients: 1/2 cup of plain gluten free flour — I have
used Dove's farm 1/4 cup of ground almond 2 tablespoons of coconut sugar 1 tablespoon of brown
rice syrup or honey 2 tablespoons of coconut oil — melted 2 tablespoons of almond milk A pinch of salt 1/2 teaspoon of baking
powder A dash of vanilla extract
Vanilla Glaze: 3 Tablespoons Almond Milk 3 Tablespoons Agave Inulin, Vanilla Protein
Powder or
Rice Flour 8 drops liquid Stevia, less if
using sweetened milk or dashes of
Powdered Stevia to taste 1/4 teaspoon Vanilla Extract
Add the other 1/2 cup of oats and just pulse slightly so they break apart a little but keep some texture.Add to a large bowl, along with puffed quinoa /
rice, protein
powder (I
used chocolate sunwarrior), cinnamon, vanilla pod / extract.
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 3/4 cup of spelt flour 1 1/2 cup of almond or soy milk (I wouldn't recommend
using rice / oat or coconut milk for this recipe as they are too watery) 1 teaspoon of apple cider vinegar 1 scoop of Fit Delis Chocolate Protein
powder 2 tablespoon of raw cacao
powder 1 1/2 teaspoon of baking
powder 1 tablespoon of runny and smooth peanut butter 1/4 cup of melted coconut oil 1/4 cup of maple syrup A pinch of sea salt
2 cups white
rice flour 1/3 cup raw white sesame seeds 1/3 cup raw black sesame seeds (white may be
used instead) 3/4 teaspoon baking
powder 2/3 cup sugar (evaporated cane juice) 1 stick (1/2 cup) Earth Balance natural shortening 1/4 cup sesame butter (tahini) 2/3 cup nondairy milk 1 teaspoon almond extract 1 teaspoon vanilla extract 1 1/4 teaspoon xanthan gum
150 g semi-whole wheat flour 50 g chestnut flour 50 g whole
rice flour 50 g cornstarch half a teaspoon
powdered cinnamon a pinch of whole sea salt 2 teaspoons cream of tartar 70 ml extra virgin olive oil 100 g
rice malt syrup 230 ml oat milk 3 small apples (I
used Fuji), peeled and pureed
using a food processor
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
In the absence of
rice flour you can
use cornstarch (corn flour) which is a fine white
powder that comes from the inner grain (endosperm) of corn.
I
used white
rice instead of brown, because it was what I had on hand... I also chopped up and added 1/2 of a sweet potato, which I cooked with the onions at the beginning, and some tumeric and curry
powder.
Cooking for 6 and
using this as the main (and only) course, I: -
used brown
rice - upped the
rice to 1.5 cups - kept the beans the same (another half can would have worked as well and I kinda wish I had done that)-2 jalapenos - chipotle chile
powder instead of regular -
used 2.75 tsp salt.
You can
use Better Than
Rice Milk
Powder as a substitute if you're avoiding soy.
I
used:
powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry
powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a full tablespoon of sugar (brown), mung bean noodles for the
rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.
Just
use the grater attachment or pulse with the blade to create cauliflower
rice in a flash and toss it in a pan with baked chicken, coconut milk and curry
powder!
Rice flour — 1/3 cup All purpose flour / Maida — 1/3 cup (
use chickpea flour for gluten free version) Medium potatoes — 2 Green chile / Serrano pepper finely chopped — 1 Big garlic cloves minced — 2 Turmeric
powder — 1/4 tsp (optional) Red chile
powder — 1/2 tsp Salt — to taste
Zoe threw herself into the challenge, creating a stunning look for Amanda
using a mix of cinnamon, carob
powder,
rice flour, paprika and cacao for foundation, spirulina for eyeshadow, raw beetroot for blush, charcoal and coconut oil for mascara, a berry mix for lipstick and a coconut oil for gloss.
You can also
use protein
powders which are easily digestable like Inca Inchi
powder or
rice protein
powder (good organic quality one).
200 g semi-whole Manitoba flour 100 g whole
rice flour 2 teaspoons cream of tartar a pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon of essicated ginger
powder half a teaspoon cinnamon
powder 2 - 3 pinches of
powdered cloves 3 - 4 pinches of grated nutmeg a pinch of mace
powder a pinch of vanilla
powder a pinch of cardamom
powder 2 firm apples (I
used Golden Delicious)
* If you want to
use soy milk,
rice milk or other milk simply eliminate the
powdered Vances and water and replace with any 3 cups liquid substitute.
Simple and easy to
use, the Gourmia GKM9000 kitchen machine will: cook pasta,
rice, vegetable dishes, soups, and sauces; prepare herbs and vegetables; steam vegetables and fish; blend mayonnaise and creams; puree baby food; chop fruits and vegetables; grind nuts; knead dough; whip cream; grate vegetables, hard cheese, and chocolate; prepare smoothies or cocktails; crush ice;
powder sugar; and more.
I
used vanilla whey protein
powder instead of brown
rice flour and 1/4 teaspoon each of salt, baking soda and baking
powder.
Step 5Add the Cauliflower «
Rice», shredded chicken chicken, scallions, chicken broth, chili
powder, paprika, salt, cumin, garlic
powder, dried oregano, and cayenne pepper (if
using).