Not exact matches
2 lbs yukon gold potatoes, cut into 1 inch chunks Olive
oil for drizzling 2 fennel bulbs (reserve the fronds)(those are the frilly green leaves) 1 large onion, peeled and cut into 1/2 inch slices 1 teaspoon salt, divided Fresh black pepper 2 cups
warm vegetable broth 2 cups unsweetened
warm soy or almond milk
Recipe Developed for Bluebird Grain Farms by: Acacia Larson MPH, RD, CD 1 Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb
warm water
Vegetable oil for cooking... Continued
1/2 cup whole wheat flour 3/4 cup
warm water (about 100 °F) 1 tsp honey 2 1/4 tsps (1 pkt) active dry yeast 1 1/2 cups all - purpose flour 3 tbsps olive
oil 1 1/2 tsps salt
vegetable oil for greasing the bowl
for the dough 1 tsp active dry yeast 3/4 cup
warm water (104 - 110 °F) 2 cups all purpose flour 1 cup cornstarch 5 tbsp white granulated sugar 1/4 cup canola or
vegetable oil 2 1/2 tsp baking powder
When you're ready to cook the tempeh,
warm 1 - 2 tbsp of
vegetable oil (or peanut or coconut) in a saute pan over medium heat.
2/3 cup
warm milk 1 tablespoon honey 1/2 tablespoon active dry yeast 2 tablespoons
vegetable oil 1 large egg 2 cups bread flour 1 teaspoon salt 1/3 cup sunflower seeds
1/2 cup
warm water (105 ° -110 ° F) 2 teaspoons sugar 1 package (2 1/4 teaspoons) Red Star Active Dry Yeast 2 cups brown rice flour 1/2 cup potato starch (not potato flour) 1/2 cup tapioca starch / flour 1/2 cup sugar 1 tablespoon xanthan gum 1 teaspoon salt 3 tablespoons
vegetable oil or melted butter 3 large eggs 1/2 cup
warm milk or milk of choice
First time around I got the Grilled Tempeh & Aubergine Salad, which came on a tasty base of salad greens, shredded raw
vegetables and fruit, with orange - miso dressing and
warm Ciabatta bread with olive
oil.
1 1/2 cups water, room temperature or
warmed to 110 °F 3 large eggs, lightly beaten 3 tablespoons safflower
oil or other
vegetable oil 3 tablespoons molasses 1 tablespoon cider vinegar 1 cup rice flour 1 cup potato starch (not flour) 1/2 cup sorghum flour 1/2 cup teff flour 1/2 cup tapioca starch / flour 1/2 cup low - fat powdered milk, whey or dairy - free milk powder 1/4 cup gluten - free cornmeal 2 tablespoons unsweetened cocoa 1 tablespoon xanthan gum 2 teaspoons instant coffee powder 1 1/2 teaspoons salt 1 tablespoon active dry yeast
2 cups Gold Medal ® All - Purpose Flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 2 large eggs, lightly beaten 2 cups eggnog 1/4 cup
vegetable or canola
oil maple syrup,
warmed (for serving)
Once the
vegetables are around 5 minutes away from being done,
warm ghee /
oil in a medium pan over medium heat.
for the dough 3/4 cup water —
warm 1 tablespoon apple cider vinegar 2 tablespoons soft neutral coconut
oil or other
vegetable oil 1/2 teaspoon baking soda sea salt — to taste 2 cups sprouted or whole spelt flour
ingredients EGG SALAD SANDWICH: 12 eggs 1 cup Chive Mayonnaise (recipe below) 1/4 cup parsley (finely chopped) 8 slices pumpernickel bread Kosher salt and freshly ground black pepper (to taste) CHIVE MAYONNAISE: 2 egg yolks 2 tablespoons
warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1/2 teaspoon Dijon mustard 1 teaspoon Kosher salt 1 and 1/2 cups
vegetable oil 1/2 cup chives (roughly chopped)
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup
warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or
vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
In another bowl combine honey, vanilla,
vegetable oil and
warm water.
Cut in some
vegetable oil, mix in
warm water, and knead it into a soft, supple dough ball.
2)
Warm a little butter /
vegetable oil in non-stick skillet.
This
warming, thick, spiced soup is made with roasted pumpkin, roasted squash, baked sweet potato, cumin, fennel, ginger, olive
oil, onion, and chicken or
vegetable stock.
Ingredients 2 tbsp olive
oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or
warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or
vegetable stock Kosher salt to taste Freshly ground black pepper to taste
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1 tablespoon olive
oil 1 tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups
vegetable broth,
warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also
warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive
oil for 2 - 3 minutes over medium - high heat, seasoned to taste with granulated kelp (in place of salt) liquid smoke to taste 2 tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
When
warm, add in 1 tbsp of
oil or
vegetable broth to coat.
3-1/2 cups bread flour plus more for worksurface 1 envelope dry active yeast 1-1/2 teaspoons kosher salt 1-1/2 tablespoons granulated sugar 1 large egg, lightly beaten 1-1/2 tablespoons
vegetable oil plus more for greasing 1/2 cup
warm water 1 egg white for glaze Poppy seeds, sesame seeds, coarse salt and dried onions for topping
Ingredients 1 1/2 cups all purpose flour 1/3 cup sugar 1/4 tsp salt 4 teaspoons instant yeast * 2/3 cup
warm milk (100 - 110 degrees F) 3 Tbsp
vegetable oil 1/2 tsp vanilla extract 1 large egg, lightly beaten
3 1/2 cups all - purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1 cup
vegetable oil 1 cup honey 1 1/2 cups granulated sugar 1/2 cup brown sugar 3 large eggs at room temperature 1 teaspoon vanilla extract 1 cup
warm coffee or strong tea 1/2 cup fresh orange juice 1/4 cup rye or whiskey
3 cups all purpose flour 2 teaspoons baking powder 1 teaspoon salt 2 cups sugar 3 flax eggs (3 tablespoons of ground flax seed mixed with 6 tablespoons of
warm water) 3/4 cup
vegetable oil 2 teaspoons vanilla extract 1 cup crushed pineapple, drained 3 banana, mashed 1/4 cup chopped walnuts or pecans
Slowly add 1 cup
oil (any kind will work — I used
vegetable) Note — if you use olive
oil you will need
warm to room temp before serving because olive
oil thickens when refrigerated.
When the quinoa is just
warm, add it to the
vegetables along with the beans, dill to taste, salsa, and olive
oil; toss together.
ingredients QUINOA RISOTTO WITH ZUCCHINI AND TOMATOES 3 tablespoons olive
oil (plus more to garnish) 3 scallions (finely sliced, whites and greens divided) 2 cloves garlic (minced, or grated on microplane) 1 zucchini (cut into small dice) 1 cup white quinoa (rinsed) 1 cup white wine 1 1/2 cups
vegetable stock (
warm, divided) 1 can cannellini beans (drained, rinsed, 15 - ounces) 1/3 cup Parmigiano - Reggiano (grated) 1 cup grape tomatoes (halved)
1 cup plus 1 tablespoon old - fashioned oats 1/2 cup honey 2 tablespoons butter 1-1/2 teaspoons kosher salt 2 cups boiling water 1 package dry active yeast (about 2-1/4 teaspoons) 1/3 cup
warm water 1/4 cup flaxseed meal 3 cups whole wheat flour 1-1/2 cups all - purpose flour plus more for work surface
Vegetable oil for greasing 2 teaspoons poppy seeds 2 teaspoons sesame seeds 1 teaspoon garlic flakes 1 teaspoon onion flakes 1 teaspoon coarse salt 1 teaspoon water 1 large egg
ingredients HONEY MUSTARD MAYONNAISE: 2 egg yolks 2 tablespoons
warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 1/2 teaspoon Dijon mustard 1 and 1/2 cups
vegetable oil 1 tablespoon yellow mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly toasted) 1 pound smoked turkey (thinly sliced) 6 slices Swiss cheese 6 leaves bibb lettuce 1 cucumber (thinly sliced) 1 beefsteak tomato (cored, thinly sliced)
In a separate bowl, mix together the sourdough starter, vegan milk, 1 cup
warm water,
vegetable oil, maple syrup, and salt.
While the beans
warm, heat 1 tsp
vegetable oil in a pan and sautè the greens until slightly wilted.
ingredients JELLY DONUTS
vegetable oil (for frying) 1 2 - ounce bar fresh yeast 2 and 1/2 cups
warm water 1/2 cup granulated sugar (divided) 8 cups all - purpose flour (plus more for dusting) 1 and 1/2 sticks margarine pinch salt 2 eggs 1 carrot (top removed, peeled) 2 cups strawberry jelly 1 and 1/2 cups confectioner's sugar
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable
oil for frying For the quick - pickled
vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp
warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced
Sticky Vietnamese pork meatballs with rice noodles and pickled
vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable
oil for frying For the quick - pickled
vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp
warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut
oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive
oil for drizzlingSqueeze lemon juice (optional) 01.
2 1/2 teaspoons Dry Active Yeast 1 cup
Warm Water, divided (95 - 110 degrees F) 2 tablespoons
Vegetable Oil 1 tablespoon Sugar 1 1/2 teaspoon Salt 1 teaspoon Barley Malt Syrup or Honey 2 Egg Whites, separated 3 to 3 1/4 cups Bread Flour 1 tablespoon Water Coarse Sea Salt Caraway Seeds
Not the creamy,
warm polenta that may be paired with fall or winter
vegetables, but summer polenta: grilled polenta squares, cornmeal pancakes and this lemon olive
oil polenta cake.
1 3/4 to 2 1/4 cups All purpose or bread flour 1/4 cup milk powder 1 tablespoon granulated sugar 1 1/4 teaspoon instant yeast 1 teaspoon salt 3 tablespoon
vegetable oil 3/4
warm water
2 1/2 cups
warm water (110 degrees F / 45 degrees C) 1 tablespoon active dry yeast 1/2 cup honey 4 tablespoons
vegetable oil 3 eggs 1 tablespoon salt 8 cups unbleached all - purpose flour (2 lbs 4 oz)
for the pancakes 1 cup sourdough starter 1 1/2 cup
warm purified water 2 1/2 cups spelt flour (I used sprouted spelt, this brand is amazing) 2/3 cup almond milk 2 tablespoons coconut sugar 1 teaspoon sea salt 1 teaspoon baking soda 2 tablespoons grape seed
oil (or other
vegetable oil), plus more for frying the pancakes
The pod, or fruit, is much used in pickles, seasonings, and made dishes; as both the pod and seeds yield a
warm, acrid
oil, the heat of which, being imparted to the stomach, promotes digestion, and corrects the flatulency of
vegetable aliments.
1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut
oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup
warm good quality
vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley
1 tablespoon saffron strands 4 teaspoons
warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2 cup mint or cilantro leaves 1/4 cup lemon juice 2 cups plain yogurt 3 pounds of boneless chicken, cut into 1 - inch cubes Salt to taste 2 tablespoons olive or
vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2 cups basmati or long grain rice 1/3 cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
1 tablespoon saffron strands 4 tablespoons
warm milk 1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1 cup coconut milk (see recipe, here) 1 1 - inch piece of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2 cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver into 1 - inch long sections 4 teaspoons ghee (recipe here) or
vegetable oil 2 large onions, finely chopped
Meanwhile, begin
warming a large non-stick skillet with a few drops of
vegetable oil.
Vegetable and Black Bean Tortilla Casserole Yields 6 servings 1 tablespoon extra-virgin olive
oil 1 large yellow onion, chopped 8 ounces sliced mushrooms 2 garlic cloves, minced 2 teaspoons chili powder 1 can (15 ounces) black beans, rinsed and drained 10 ounces frozen chopped spinach, thawed and squeezed dry 8 corn tortillas,
warmed and halved 2 cups salsa 1 1/2 cups Monterey Jack cheese
2 Tbs Olive
Oil 2 - 3 Shallots, chopped finely 10 Cremini Mushrooms, chopped (1 cup after chopping) 2 Ribs Celery, chopped 1 Box Trader Joes Prepared Chestnuts (about 1 1/4 cups, chopped) 7 Fresh Sage Leaves, chopped 2 Thyme Sprigs, leaves only 1 Tbs Fresh Chopped Marjoram 5 Cups Cubed Bread, (for homemade, see note) 1/2 to 1 Cup
Warm Vegetable Broth Salt Pepper
2 Tablespoons olive
oil + more for garnish 1 cup finely diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed
Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice + more for garnish Salt and pepper to taste 1 (32 - ounce) package
vegetable broth + water
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sesame
oil and soy sauce and saute until the
vegetables are
warmed through.