Like many people, I was taken in by the hype about the health benefits of soy, so have
used soy powders and tofu frequently though intermittently over the last 20 years or so.
Not exact matches
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
8 1/2 oz cake flour 8 1/2 oz AP flour 1 1/4 tsp baking soda 1 1/2 tsp baking
powder 2 1/2 sticks vegan butter, i
use earth balance, at room temp 10 ounces light brown sugar 8 ounces sugar 2 large eggs 4 tsp
soy sauce, i use Bluegrass Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame se
soy sauce, i
use Bluegrass
Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame se
Soy Sauce 1 1/4 pounds chocolate chips or chunks sesame seeds
Monica: I make the below recipe for broa, which calls for milk, but I always
use something else...
soy milk or just water plus protein
powder (I know... it turns out though) or extra oil.
1/2 cup
soy margarine, softened (I
used Earth Balance) 1/4 cup coffee 1 tsp espresso
powder 3 cups
powdered sugar 1-1/2 tsp vanilla
1 cup gluten - free flour mix (see above) 1/4 teaspoon salt 1/2 tablespoon baking
powder 1/4 cup sugar 2 tablespoons crushed poppy seed 1 T
soy flour [you can
use chickpea flour] 7 T
soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can
use margarine]
1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened
soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile
powder 2 tablespoons oil (I
use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
1 cup unsweetened
soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot
powder 2 to 2 1/2 cups plain
soy creamer (I
used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract
I omitted the bread crumbs and the
soy sauce, and instead of broth, I
used a mushroom
powder seasoning and water.
Make the burger - In a large bowl,
use your hands to mix together the vegan beef, green onion, molasses, ginger paste,
soy sauce, vegan liquid smoke, onion
powder, and garlic until blended.
Dressing: 2 tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented
soy sauce or you can
use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch of chili
powder Note: if
using regular vinegar, you have to add some salt to taste
They
use habanero
powder in addition of Tabasco Sauce, and replaces the
soy sauce with tomato juice.
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
To replace Worcestershire sauce, I
use something similar to the
soy sauce replacement but increase the molasses and add a little tomato paste, pepper (red or black), mustard
powder, cinnamon, and ground cloves or allspice or some combination of those.
The flavors of salted
soy and fermented savory - sweet isn't totally without precedent for the
use explored here... soybean
powder (kinako) is often
used in conjunction with a sweet fermented
soy sauce syrup on grilled mochi in Japan, and the same sauce is
used over sweet kanten in some traditional Japanese summer desserts.
To replace
soy sauce, I generally
use a mixture of balsamic vinegar, garlic
powder, onion
powder, ground ginger, and a dash of molasses or brown sugar.
3 pounds beef shank and / or chuck roast (I
used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice
powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium
soy sauce 1/3 cup dark
soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
so
used normal paprika and a little chipotle sauce, didn't have apple cider vinegar so
used mirin, white vinegar and a sprinkle of lemon juice, for sugar I
used muscovado, normal brown sugar and maple syrup, for liquid smoke I
used smoke salt (I
used reduced salt
soy sauce for the most part) and
used powdered garlic and onion.
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
1 package tempeh, 8 ounces (We
used «original» but you can
use any tempeh mix) 1/4 cup Tamari or
soy sauce 1/4 cup water 2 Tablespoons agave nectar 1 Tablespoon coconut oil (plus one teaspoon for greasing the sheet pan) 1 teaspoon smoked paprika (mild) 1/2 teaspoon smoked hot chipotle
powder (optional — it's mild without it, not spicy) Preheat the oven to 375oF.
1 cup Sweet Sorghum Flour 1/2 cup all - purpose gluten - free flour 1/4 cup tapioca starch 1/4 cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking
powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2 cup) vegan butter (we
use organic Earth Balance buttery spread) 1 cup unsweetened
soy milk 1 tablespoon apple cider vinegar
I
used soy milk instead of almond,
used double the amount of baking
powder because I did not have any baking soda,
used 1 egg as I found the mixture to be extremely crumbly, and
used dark choc chips which sadly did contain dairy (it's all I had in my pantry, a day before pay day) BUT these were still some kick ass cookies.
Haha, well here I have added red lentils, tomato puree (or
use just tomato paste), garlic paste,
soy sauce, vinegar, cumin
powder, vegetables (carrot, french beans & green capsicum) and coriander leaves for garnishing.
[i feel so dum asking this], and, if im
using soymilk + ginger
powder instead of the ginger tea how many
soy milk + ginger i
use?
I never have access to truly vegan protein
powders here in Vietnam, unless it is Chinese
soy protein (sold in HUGE bags tens of kilograms O.O), or if there is, it is vegetarian (
uses «non-dairy» creamers).
It's adapted from Babycakes NYC — the recipe was developed by the genius Erin McKenna who
used the strange magical powers of the
soy milk
powder to create a vegan frosting
using agave instead of
powdered sugar, which I prefer as agave doesn't give me the heart - palpitating sugar high of straight up sugar.
-1 cup non-dairy milk (I
used coconut milk, but almond or
soy will work too)-3 / 4 cup frozen strawberries -1 / 4 cup roasted unsalted peanuts (you can also
use 2 T of natural peanut butter, if you are strong enough to keep such things in the house — I'm not)-1 / 4 cup frozen blueberries -1 scoop protein
powder (I
used Sunwarrior vanilla)-2 medjool dates
As I wrote, I would
use 1 dl
soy milk and 1/2 teaspoon ginger
powder, or you could also
use fresh ginger if you want more flavor.
I served both of these with just a store bought Thai Sweet Chilli Sauce but I also like to just mix up some wasabi
powder into
soy sauce and
use that, but that might be my personal taste and pure addiction to
soy sauce speaking there!!
To «paleolize» this recipe I replaced the traditional
soy sauce with coconut aminos and made the chicken a little crispy
using arrowroot
powder, however it can be easily omitted.
for the batter: 1 c all - purpose flour 1 tsp baking
powder 1/4 tsp ground ginger pinch salt 6 tbsp vegan margarine, softened 1/4 c sugar 1/8 c agave nectar 1 tsp vanilla extract 1/4 c
soy yogurt 1/4 c
soy milk (or any nondairy milk) 1 lb apples — peeled, cored and cut into 1 / 2 - inch dice (preferably Granny Smith, although I
used Rome)
You can
use Better Than Rice Milk
Powder as a substitute if you're avoiding
soy.
Za Jiang Mian is typically made with Chinese bean sauce and hoisin sauce, but I
used soy sauce and five spice
powder in this recipe to mimic the flavors.
Because they
use two of the cheapest sources of protein you can find:
soy protein isolate and skim milk yogurt
powder.
* 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.
Dressing 2 Tablespoon peanut butter (if allergic to peanuts
use Sesame Butter, Tahini) 2 Tablespoons agave, optional 1 Tablespoon Tamari or
Soy Sauce, optional 1 Tablespoon water Juice of 1 large lemon 1 teaspoon shredded fresh ginger or 1 teaspoon dry
powder 1/8 teaspoon mustard
powder, optional
1 c. quinoa (I mixed red and white together) 3/4 c. coconut milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari
soy sauce (or regular if it's what you have) 3 T. fresh squeezed lime juice 1 T. fresh ginger, mashed 1 t. chili garlic sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to pieces (I
used Nori
powder as I have a small bag of it)
Instead of wheat gluten, has anyone tried
using soy protein
powder or even unflavored whey protein?
Since
soy protein
powder costs about $ 15 a pound, it's a great way to
use okara and save money if you like to
use protein
powder in smoothies.
I subbed rice milk (don't
use soy),
using rice milk
powder, reconstituted.
I ran this recipe through the calorie & macro calculator at MyFitnessPal and even after
using light
soy milk and removing the cocoa nibs, maple syrup, and protein
powder, I came up with 364 calories per serving (6 servings per recipe).
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)
In a bowl, mix the
soy sauce, almond butter, rice vinegar, sugar, sesame oil, and onion
powder (if
using).
But why should you be concerned about the
use of
soy lecithin in your food and protein
powders?
My favorite way to make this shake a hearty breakfast:
use 1 cup vanilla
soy milk (100 calories), 1 scoop chocolate protein
powder (120 calories), 1 cup frozen berries (80 calories), 1 tablespoon cocoa
powder (10 calories), and 2 tablespoons peanut butter (190 calories).
Protein concentrate versus isolate, animal protein (ex: whey, egg) versus plant based (ex:
soy, pea, rice), or whether you want to
use protein
powders at all.
The old recipe
used soy protein
powder, which you can probably still
use.
Chia seed pudding: 2tbsp @sunfood maqui berry
powder, 1 cup
soy milk (Breakfast Criminals suggestion:
use almond milk instead), 3 tbsp chia seeds
Katy - I'm sure
powdered soy milk would work, but if you don't like the taste then I wouldn't recommend
using it.
1-1/4 cups Wheat Bran 1-1/4 cups Whole Wheat Flour 1 tsp Baking
Powder 1-1/2 tsp Baking Soda 1/4 tsp Sea Salt 3 Tb Brown Sugar, packed 1 tsp Baking Spice (or cinnamon) 3/4 cups Raisins (or walnuts, I
used raisins, dried cranberries would be good too) 2 Tb Vegetable Oil 1 6oz cup Plain Lowfat
Soy Yogurt 1/4 cup Applesauce 1 large Overripe Banana