Sentences with phrase «vegetable cream»

For this garden vegetable cream cheese, all you need is a few common vegetables you probably already have in your refrigerator and some cream cheese.

It all begins with a very traditional vegetable cream cheese.

Place vegetable cream cheese, sour cream, blue cheese, garlic powder, pepper, parsley and dill into a large bowl.

200 g fresh and cleaned asparagus 300 ml filtered water 200 ml vegetable cream (I used oat cream) 2 tablespoons extra virgin olive oil whole sea salt, just enough to taste ground nutmeg, to taste freshly ground white pepper, to taste 4 tablespoons cornstarch, dissolved in about 70 ml cold, filtered water 20 g dried porcini mushrooms, soaked in filtered water for 30 minutes then drained and chopped

Ingredients 100 g dark chocolate (70 % cacao), preferably Fairtrade 220 ml almond cream (or other vegetable cream) a pinch of whole sea salt 4 tablespoons rice malt syrup 3 tablespoons hazelnut butter chopped hazelnuts, for garnish Makes 4 servings.

FIRST COURSES: Vegetable cream soup, pumpkin soup, seafood risotto, spaghetti with lobster (if in season), trenette pasta with fresh avocado pesto, sea bream lasagna, grouper ravioli, pennette all» amatriciana.

New Garden Vegetable Cream Cheeze Style Spread is smooth, rich and creamy with the fresh flavors of carrot, cucumber and bell peppers.

Ingredients half a medium celeriac, peeled and julienned 2 tablespoons lemon juice 5 - 6 tablespoons vegetable cream (I used almond cream) a few fresh parsley leaves, cleaned and chopped 1 teaspoon truffle paté (a paté of black summer truffle in olive oil, with no added ingredients) hazelnut oil, to taste whole sea salt, just enough to -LSB-...]

Most recently, last night:), I served it with «10 spice vegetable soup with vegetable cream».

That moldy vegetable cream cheese from the Sunday Funday brunch you threw three months ago isn't going to throw itself out.

250 g rice malt syrup 150 ml vegetable cream (I used almond cream) a pinch of whole sea salt 2 tablespoons muscovado sugar 1 teaspoon natural vanilla extract 1 tablespoon cornstarch, dissolved in 2 tablespoons filtered water

Ingredients 50 ml GMO - free vegetable cream (I used almond cream), unsweetened and unflavoured 50 ml almond milk, unsweetened and unflavoured 120 g rice malt syrup 50 g hazelnut butter 50 g almond butter 100 g dark fairtrade chocolate (70 % cocoa), broken into pieces and melted in a bain - marie 2 teaspoons natural vanilla extract 1 - 2 handfuls -LSB-...]

Ingredients For the pannacotta 350 ml almond milk 150 ml almond cream (or other vegetable cream, preferably rice based cream) 3 tablespoons agave syrup a pinch of vanilla powder 2 1/2 teaspoons agar agar powder For the cacao and carob sauce 2 teaspoons cacao powder 4 teaspoons carob powder 2 teaspoons tahin 4 teaspoons agave -LSB-...]

Pour the water, vegetable cream and olive oil in a heavy bottomed saucepan and bring to a gentle boil.

Add the cornstarch to the vegetable cream mixture and keep cooking, stirring constantly, until you reach a fairly thick texture.

150 g rice malt syrup 130 g raw almond butter 20 g raw coconut oil 50 ml almond milk (unflavoured and unsweetened) 65 ml almond cream, or other GMO - free, vegetable cream (unflavoured and unsweetened) 1 teaspoon powdered cinnamon

To make the rice malt caramel sauce, combine the rice malt syrup, vegetable cream, salt, muscovado and vanilla in a small, heavy - bottomed saucepan and bring to a boil.

Ingredients 400 g stale wholemeal bread 600 ml oat milk, plain (unflavoured) and unsweetened 200 ml apple juice, with no added sugar 150 ml vegetable cream, GMO - free (I used almond cream) 100 g rice malt syrup 2 teaspoons natural vanilla extract 4 red apples, cleaned, cored, peeled and thinly sliced 200 ml filtered water 2 - 3 -LSB-...]

Tagged as: asparagus, basil, breadcrumbs, cornstarch, extra virgin olive oil, garlic, hazelnuts, nutmeg, nutritional yeast, pasta, pepper, porcini, spinach, vegetable cream

Ingredients For the asparagus and porcini cream 200 g fresh and cleaned asparagus 300 ml filtered water 200 ml vegetable cream (I used oat cream) 2 tablespoons extra virgin olive oil whole sea salt, just enough to taste ground nutmeg, to taste freshly ground white pepper, to taste 4 tablespoons cornstarch, dissolved in about 70 -LSB-...]

Ingredients 400 ml oat milk, unflavoured and unsweetened 200 ml vegetable cream, unflavoured and unsweetened 6 tablespoons nutritional yeast a few pinches of whole sea salt freshly ground white pepper, to taste a pinch of chili powder 1 powdered saffron sachet, dissolved in a little, and warm, oat milk 5 teaspoons agar agar powder 1 -LSB-...]

Ingredients 3 - 4 tablespoons extra virgin olive oil a 4 - 5 cm piece of leek, cleaned and cut into thin slices 3 - 4 tablespoons filtered water 20 g dried porcini mushrooms, to be soaked in filtered water for about 10 minutes then drained and chopped 200 ml vegetable cream, unflavoured and unsweetened whole sea salt, just enough to -LSB-...]

Tagged as: chilli powder, leeks, mushrooms, nutmeg, pizzoccheri, porcini, vegetable cream, white pepper, whole grain pasta

Tagged as: agar agar, chili powder, extra virgin olive oil, nutritional yeast, oat milk, poppy seeds, saffron, vegan ham, vegetable cream, white pepper, whole rice

Tagged as: almond butter, almond cream, almond milk, almonds, cinnamon, coconut oil, rice malt syrup, vegetable cream

Tagged as: almond butter, almond cream, almond milk, chocolate, dried cherries, hazelnut butter, rice malt syrup, vanilla, vegetable cream

Ingredients 150 g rice malt syrup 130 g raw almond butter 20 g raw coconut oil 50 ml almond milk (unflavoured and unsweetened) 65 ml almond cream, or other GMO - free, vegetable cream (unflavoured and unsweetened) 1 teaspoon powdered cinnamon Makes 2 - 4 servings.

100 g dark chocolate (70 % cacao), preferably Fairtrade 220 ml almond cream (or other vegetable cream) a pinch of whole sea salt 4 tablespoons rice malt syrup 3 tablespoons hazelnut butter chopped hazelnuts, for garnish

Ingredients 1 medium cauliflower, cleaned and divided into florets 200 ml plain (unflavoured), unsweetened, GMO - free vegetable cream (I used almond cream) 3 - 4 tablespoons extra virgin olive oil whole sea salt, just enough to taste 1 teaspoon powdered turmeric grated nutmeg, to taste 1 tablespoon poppy seeds