Then, mix 1 teaspoon of honey, 1 teaspoon of apple cider
vinegar in a cup of water and stir well.
A tablespoon of apple cider
vinegar in a cup of water stored in the fridge works great...
Not exact matches
2 ″ (or so) nob
of fresh ginger, scrubbed, but unpeeled, chopped Pour 1
cup of boiling
water over it, let it steep 10 minutes Add 1/4 c. raw honey while
water is still warm Let cool to room temp, and add 1 lemon or lime juiced (I like to add
in the grated peel too) 1/4 c. raw apple cider
vinegar Add enough
water to make 4
cups.
Pickle the Onion:
In a medium pan (nonstick, if you have one), combine the sugar,
vinegar, onion and 1/4
cup of water; season with salt and pepper.
For more oval shaped beans and other legumes, soak for 12 - 24 hours
in filtered
water to cover plus 1 tablespoon
of cider
vinegar or lemon juice for every
cup of dried beans / legumes used.
I saute a diced onion & a
cup or so
of celery, incl leaves,
in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic
vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c
water, one
cup diced ham, & the greens and cook it slow
in the oven and eat it over rice, for two days.
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2
cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2 c capers
in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine
vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest
of 1 lemon Mint leaves for garnish
In 3
cups of boiling
water, add 1 Tbsp
of vinegar.
Combine rice wine
vinegar, 1/2
cup of water, sugar and garlic clove
in a small saucepot.
Serves 2 people Ingredients: 1
Cup Quinoa 2 Cups
Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3 Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from rec
Water 10 Small Potatoes 1 & 1/2 Cups Broccoli 1/3
Cup Pine Nuts 4 Cooked Artichoke Hearts (I use pre made jarred hearts
in water) 4 Tbsp Apple Cider Vinegar 1/2 Lemon Pinch of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from rec
water) 4 Tbsp Apple Cider
Vinegar 1/2 Lemon Pinch
of Herbs & Salt (If you can't get cooked artichokes, feel free to omit from recipe!)
1/2
cup of raw cashews soaked
in water for at least 3 hours 1/4
cup of soy or unsweetened almond milk 1 tablespoon
of lemon juice 2 tablespoon
of nutritional yeast + extra for sprinkling 1/2 teaspoon
of garlic powder 1 teaspoon
of apple cider
vinegar a pinch
of sea salt and pepper
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang
of cups and ounces: 16g dry yeast or one cube (42g)
of fresh yeast) 125g warm
water 450 (works for me)-500 g
water 85g molasses 62g apple cider
vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant
in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot
of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
I simply put 1 Tbsp
of blackstrap molasses and 1 Tbsp apple cider
vinegar in a
cup of hot
water and enjoy.
In a bowl, combine 1/4
cup soy sauce, 2 Tbsp
water, 1 Tbsp toasted sesame oil, 2 Tbsp brown sugar, 2 Tbsp rice
vinegar, 1 Tbsp grated fresh ginger, 2 cloves
of minced garlic, 2 Tbsp sesame seeds, and 1 Tbsp cornstarch.
To make enough
of this chilli sauce for several servings, boil seven ounces
of chopped red chillies
in a
cup of water with two tablespoons
of sugar, one tablespoon salt, and one tablespoon
vinegar.
Ingredients: 2
cups dry lentils (rinsed and pick over for impurities) 5
cups water 8 ounces SuDan Farms Boneless Lamb Shoulder (Medium cubes) 2 cloves
of garlic (minced) 1 onion (minced) 1 bunch
of Italian parsley (minced fine) 1 carrot (small dice) 1 parsnip (small dice) 2 teaspoons ground cumin 1 Tablespoon sherry
vinegar 1 Tablespoon NW Elixirs # 2 Verde Hott Salt and ground black pepper to taste Chervil to garnish Instructions:
In one quart pot bring lentils and
water to boil, reduce to a simmer and cook until lentils are tender.
Ingredients: 1 each onion diced 3 each garlic cloves minced 1 each smoked ham hock 1 teaspoon ground cumin 6 each fresh thyme sprigs leaves picked 2 each bay leafs 2 Tablespoons apple cider
vinegar 2 Tablespoons NW Elixirs Hott Sauce # 1 Salt and Ground black pepper to taste 3
cups dry black eyed peas, soaked
in water overnight 8
cups of water Instructions: Soak the Black Eye Peas
in cold
water over night.When ready to cook;
in large pot heat olive oil and add onions, sauté until translucent.
Mix the
vinegar with 1
cup of water in a shallow baking pan.
1
cup dried beans
of your choice - soaked overnight
in purified
water w / a splash
of vinegar, lemon juice or salt
Take the golden raisins
in a bowl and add about 1
cup of boiling
water and the white wine
vinegar.
In a medium saucepan, combine the red wine
vinegar, sugar, 1/4
cup of the salt and
water and bring to a boil.
Combine 120 grams (4 oz)
of the beets (about 1/2 a
cup of beets) with the remaining 1/2
cup (120 ml)
of water, 1/2 teaspoon
of salt, the tahini,
vinegar and garlic
in a blender or food processor.
1/2
cup raw cashews, soaked
in water for at least 1 hour, then rinsed and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum
vinegar (may sub with lemon juice or apple cider
vinegar with a bit
of salt perhaps)
water to thin to desired consistency (I used around 1/2
cup but start with less since it will be more saucy initially.
Stir
in the ketchup, tomato sauce, cider
vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1
cup of water and bring to a boil.
If using cashew cheese, soak the cashews
in 1 1/2 -2
cups of water for 2 hours, drain and put the cashews
in a high power blender or food processor, add the
vinegar, 1/2
cup of water and salt and blend until creamy
Make a sauce by mixing together the soy sauce, oyster sauce, rice wine
vinegar, green chilli sauce, cornflour and half a
cup of water in a bowl.
* 1
cup organic quinoa * 1 1/2
cups water * 1/2
cup slivered almonds * 1
cup seedless red grapes, preferably organic, sliced
in half if large * 1 avocado, diced * brie cheese, cut into chunks - to taste (I used about 1/2
cup) * 2 - 3 tablespoons diced red onion * 1 handful
of fresh parsley, finely chopped * 1 teaspoon plus 2 tablespoons olive oil, plus more to taste * 1 tablespoon brown rice
vinegar (or white wine
vinegar or fresh lemon juice), plus more to taste
1 onion 5 cloves
of garlic (mmm I LOVE Garlic, so good for you especially
in cold and flu season) 1 bunch
of washed trimmed fresh parsley 1T fresh oregano (or 2tsp dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2
cup olive oil (add slowly till you get the right texture) 1/2
cup red wine
vinegar water a needed
In a small bowl, whisk the tamari, rice
vinegar, maple syrup, 1/4 tsp Chinese five - spice, sesame oil, just 1 tbsp
of the cornstarch, and 1/4
cup cold
water.
In a second saucepan, make the pickling liquid by combining the rice
vinegar, raw sugar, 3/4
cup water, and a pinch
of salt.
CAKE: 1 and 2/3
cups sugar / evaporated cane juice 2 1/2
cups all - purpose flour 1/2
cup oat flour (I take 1/2
cup of oatmeal and grind it
in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2
cup water 1 1/2
cups coconut milk (1 can) 2 tablespoons cider or white wine
vinegar 1 1/2 teaspoons vanilla extract 3/4
cup vegan butter (I use Earth Balance) 1
cup unsweetened shredded coconut
I also started drinking 2 tablespoons
of apple cider
vinegar diluted
in 1
cup of water twice a day (through a straw).
In a blender or food processor, combine the roasted sweet potatoes and shallots, garlic, 1 tablespoon olive oil, balsamic
vinegar, tomato paste, rosemary, 1/3
cup of water, and cashews.
1
cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds
of Ellen's unchicken seitan) 1/3
cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites
of 1 bunch
of green onions 4 dried shiitake mushrooms (soak
in water for 30 minutes) 1 carrot 1/2
cup soup stock (include the mushroom
water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine
vinegar), soy sauce, sugar to taste
3 large eggs, room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm
water 3 tablespoons olive oil 1 teaspoon apple cider
vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4
cups gluten - free high - fiber flour blend
of choice 2 1/2 teaspoons xanthan gum (omit if included
in your flour blend) 1/4
cup dry milk powder, or dairy - free milk powder, almond meal, buck - wheat flour, or brown rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling
water, club soda or ginger ale, room temperature
Make a well
in the center
of the dry ingredients and pour
in 1
cup warm
water, oil,
vinegar, and vanilla.
1 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1/2
cup uncooked quinoa, rinsed 1/2 tsp Aleppo chili flakes, or to taste (this was not spicy at all) 1 1/2 tsp dried oregano 1 1/2 tsp dried basil 1 tsp ground cumin 1/2 tsp sweet paprika 1/2 pound waxy red potatoes (ie New potatoes)-- around 4 small ones, cleaned and cut
in small dice 2 - 3
cups corn kernels 1.5
cups cooked baby lima beans, drained and rinsed if canned 4
cups water or vegetable broth 2 plum tomatoes, chopped
in small dice 1/3
cup unsweetened almond milk (or dairy substitute
of choice) 1 tbsp red wine
vinegar 1/2 tsp salt, or to taste
1/2
cup tahini — note that oil / solid contents vary
in tahinis, which could affect the end result
of your UGD 1/2
cup apple cider
vinegar — I like the organic unfiltered kind with the mother 1/4
cup soy sauce — for a gluten - free UGD, use GF tamari 1 tbsp lemon juice, about half a lemon's worth 1/2 tsp salt — use more if you're using kosher salt 3 cloves garlic, minced 2 tbsp — 1/2
cup water — depends on the liquid content
of your tahini.
In a small saucepan, combine the sliced onion, remaining 1/4
cup apple cider
vinegar, turbinado sugar, 1/4
cup water, and a pinch
of salt.
the sauce 1
cup raw cashews, soaked
in water overnight 1
cup fresh
water 2 cloves garlic 1 teaspoon mellow white miso zest
of a small orange juice from one small lemon 1 teaspoon apple cider
vinegar 1 teaspoon tamari 1/4 teaspoon raw honey sea salt to taste
Bring 1/4
cup water, apple cider
vinegar, agave and 1/2 teaspoon
of salt to a boil
in a medium pot.
Boil
vinegar and 110 ml (1/2
cup)
of water in medium saucepan; add cinnamon sticks, cloves and cardamom.
2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece
of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2
cups water 2 regular or 1 large vegetable bouillon cube (enough for 2
cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2
cups cooked chunks 1
cup (approximately) red or gold grape tomatoes, halved 1
cup finely chopped Swiss chard (I use a food processor for this task) 1/3
cup fresh cilantro leaves and tender stems, rough chopped Zest
of 1 large lime 1/4
cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian»
in Asian markets) or rice wine
vinegar Garnish: 1/4
cup chopped roasted and lightly salted cashews and peanuts and sprigs
of basil or cilantro
1 large bunch or head
of kale (about 12 ounces with stems removed) 4 carrots 2 watermelon radishes (about 2 inch diameter) 1/4
cup pumpkin seeds 1/4
cup red wine
vinegar 1/4
cup water 1/4
cup chickpea miso (we use and love South River) The Dressing
In a blender combine pumpkin seeds,
vinegar,
water and miso and blend until smooth, scraping down the sides as necessary.
Make the dressing by combining the whole strawberries, balsamic
vinegar, 2 tablespoons olive oil, 1/4 teaspoon salt, red chili flakes and 1/4
cup of water in a blender.
Soak 2 1/4
cups of lentils overnight
in plenty
of purified
water, with a splash
of apple cider
vinegar / lemon juice.
2 1/4
cups dried French lentils - soaked overnight
in purified
water with a splash
of apple cider
vinegar
Soak 3/4
cup of dried millet overnight
in plenty
of purified
water, with a splash
of apple cider
vinegar / lemon juice.
1 1/2
cups brown rice (2
cups if using rice for your grain bowl)- soaked overnight
in purified
water with a splash
of apple cider
vinegar
Soak 1 1/2
cups dried chickpeas overnight
in plenty
of purified
water, with a splash
of apple cider
vinegar / lemon juice.