Sentences with phrase «used coconut rice»

Just made this, only thing I was missing was the fresh basil / cilantro, and I used some coconut rice I already had in the fridge instead of black rice.

Not exact matches

Can you sub coconut flour for almond, buckwheat, rice, or any of the other ones you used.

Things like chickpea flour, coconut flour, buckwheat, brown rice flour, quinoa and oats are all amazing ingredients to use.

I can see some people have already used coconut flour instead of buck wheat or brown rice flour which is what I would like to do however i'm not sure on the measurements.

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

In this meal plan, we'll be using mung beans in the Savory Dahl - Style Steel Cut Oats, Wild Rice Bowl, Tempeh and Cabbage Chili, One Pan Root Vegetable, Swiss Chard and Mung Bean Bake in Coconut Curry, and the Tempeh and Kale Enchiladas!

We didn't have brussels sprouts so used frozen spinach, and served it with basmati rice cooked in coconut milk and water as we didn't have black rice.

Hi Shelley, I prefer to use buckwheat or brown rice flour but you could try coconut flour instead!

So versatile — how about rice pudding, cream pies such as coconut cream, banana cream, use in place of milk with granola and the list goes on and on.

1⁄2 cup [75g] buckwheat flour 1⁄4 cup [35g] brown rice flour (or chickpea flour) 1⁄4 cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil, for pan frying

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

Used brown basmati rice and half water half light coconut milk.

I also used the left over coconut water to make the rice which really rounded out the whole meal.

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

I originally used an allergy - friendly hemp milk alternative when making this recipe, but your favorite variety (coconut, rice, almond, sunflower, etc.) will work great — as long as it meets your dietary needs.

And most of them are FODMAPs friendly because they use hemp and rice protein, and coconut sugar and syrup.

(very professional looking) I had to make a couple of substitutions based on what I had on hand (I used peanut butter instead of almond butter, unsweetendd flake coconut for the dried fruit, and plain gluteen free crisp rice ceral) and they turned out AMAZING!

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.

To amp this healthy meal up further you have all the nutrients of the veggies, the wonderful healthy fats from the coconut milk, and it's super low - carb with the addition of cauliflower rice instead of the typical white rice used in a curry dish.

I used sticky rice and added an entire bag of sauteed cauliflower rice to the coconut sticky rice and my boyfriend didn't even notice.

1/4 cup ground almonds 1/8 cup of brown rice flour 1 tsbp coconut flour 1/4 cup of unflavored or vanilla whey (if you're going unflavored, use ours!!!!) 1/8 cup of coconut sugar 1/2 cup almond milk 1 - 2 tsps vanilla essence

I made the following alterations: — substituted nonfat yogurt for coconut milk — used a ton more spices — lots of coriander, ginger, a bit of cayenne and red pepper flakes, a bit of curry, and of course lots of freshly ground pepper — skipped the rice.

Other than that, we do nt use a lot of oil (except myself, who drinks coconut oil) I was concerned as I couldn't find much information on Rice bran oil.

I used less heat according to my company's preference and served with coconut rice.

Please don't use agave nectar, coconut nectar, brown rice syrups or similar «natural» syrups.

I've never tried cooking rice in coconut milk before, though I've used coconut milk in vegetable curries.

yummy, made this tonight, used light coconut milk and still was fab... i did nt put over rice, we just ate plain, figured would save calories and i couldnt get enough, full as can be, cant wait for lunch left overs tomorrow..

Here are the flours I use in the cookbook: - Almond Meal - Brown Rice Flour - Coconut Flour - Oat Flour - Peanut Flour - Quinoa Flour - Organic Soy Flour - Sweet White Sorghum Flour Also, not all of the recipes are vegan, but there are quite a few in there.

It used to be that soy milk was about the only plant milk available, but today there are many options, including rice milk, almond milk, coconut milk, hemp milk and more.

To serve, divide between two bowls, drizzle with the extra coconut milk and rice malt syrup, if using, and scatter over the walnuts and coconut flakes.

1/4 cup coconut flour 1/4 cup apple fiber (this one if you're in the UK and this one if you're in the US) 1 cup milk (I used carton coconut milk but almond, rice, or hemp milk would be lovely here too)

A couple of things though, I used almond flour / meal (1 1/3 cup as recommended) and instead of honey or maple syrup, I used organic brown rice syrup, used the same amount as listed for maple syrup, AND I added a handful of unsweetened organic coconut flakes for added texture and flavor... turned out PERFECT!!

You can also use this easy coconut yogurt recipe as a healthy and delicious addition to my Vegetarian Curry Recipe, Thai Curry with Black Rice, or the Blueberry Raw Cheesecake.

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.

In this cauliflower rice concoction they are using garlic, coconut vinegar, and fresh ginger to create quite a sensation on your taste buds.

Using a large rubber spatula, stir in brown rice syrup and melted coconut oil.

The only non-fructose one I use is rice syrup, if you add more than a few Tbsp of it I'd up the coconut oil a touch to account for the extra liquid (the coconut oil is what makes it firm up in the fridge) but a granulated stevia - based product (or simply stevia drops) shouldn't change the consistency at all!

If anyone is looking to do the same, I used buckwheat for the rye, and brown rice and coconut flours for the all - purpose / ww (not respectively — but still significantly less coconut than rice), and cut back a little bit on the flour and added about 2 T cornstarch.

For the salad — 1/2 cup cooked wild or brown rice — 6 - 7 big kale leaves or 300 g spinach / swiss chard, chopped — 1 avocado, pitted and diced — 1/2 cup beans, soaked overnight, drained and cooked (you can use canned beans too)-- 2 - 3 cloves garlic, chopped — coconut or olive oil — salt, pepper

I then take the amount of rice I need to make this and use 1/4 Cup pineapple juice and 1/2 cup coconut milk to every COOKED cup of rice — adding it before adding veggies back in!

I have a Tres Leches Rice Pudding recipe in the SK cookbook that we find deadly delicious — it uses sweetened condensed milk, coconut milk, evaporated and heavy cream.

So for this recipe, you'd want to use 1/2 cup of soy, rice or coconut yogurt and additional 2 tablespoons of flax meal.

If you are vegan or egg allergic, try creating an egg substitute by using 1/4 cup soy, rice or coconut yogurt mixed with 1 tablespoon of flax meal or chia seeds per egg.

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)

1 cup white rice (not the fast cooking kind) 1 can kidney beans, drained (fresh red peas are used on the island) 2 cloves garlic 1 uncut scotch bonnet pepper (again use fresh jalapeño if you can't find scotch bonnets) 1/4 cup sliced leeks 3/4 cup coconut milk 1 1/2 cup chicken broth 1/2 tsp salt 1/2 tsp pepper 1 tsp dried thyme (or 2 sprigs fresh)

Please create more recipes using coconut flour and maybe rice flour.

I love chocolate and coconut together, and using cauliflower rice is such a good idea!

split the oat / rice flour ratio 50:50 so used about 2 cups of each, used coconut oil rather than olive oil and used 2 tbsp yeast rather than 2 tsp.

To prepare the cold rice salad, fluff up the cooked rice using a fork and add to a large bowl along with the ripe and raw mango, coconut and spinach leaves.