you can make such a wall in the entryway, bedroom, home office or go for
a whole small powder room covered with such wallpaper - it will look super glam with brass touches.
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5
small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1
small piece galangal, peeled and chopped (or substitute ginger) 1
whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left
whole 1 - inch cinnamon stick
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso
powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons
whole milk 4 ounces bittersweet chocolate finely chopped
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.
1/4 cup unrefined coconut oil, liquid 3 tbsp coconut milk, warmed 1/2 tsp fresh ground cinnamon 1/2 cup
powdered cane sugar 1/2 cup
whole wheat pastry flour 6 tbsp coconut flour 1/3 cup almond meal
Small pinch fine sea salt
Ingredients: - cooking spray -1 / 2 cup
whole wheat flour -1 / 2 cup all - purpose flour - brown sugar, to taste -2 1/2 tsp baking
powder -1 / 4 tsp salt -1 cup rolled oats -1 cup soy milk -1 / 4 cup extra virgin olive oil -1 egg -1 1/2 tsp vanilla extract -1 1/2 tsp cinnamon -2 handfuls of dried cranberries -1
small apple, diced -1 banana, diced
can canned tomatoes / 4 T vegetable oil / 1 onion, chopped, 8 cloves of garlic, peeled and left
whole / 1, 3 - inch piece of lemon grass, left
whole / 3 medium carrots, cubed / 1 sweet potato, cubed / 2 or 3 medium potatoes, cubed / 2
small or 1 medium parsnip, cubed / 1 turnip, cubed / 2 C kale or cabbage, shredded / 2 — 3 t curry
powder or 1/2 t red or green Thai curry paste, 2 t salt (to taste), 1/2 t pepper, plus other optional spices: 2 t turmeric, 1/2 t red pepper flakes or 2 t finely chopped jalapeno / 1, 12 oz.
7 to 8 pound roasting chicken
whole Fresh thyme (
small bunch) 4 to 5 fresh limes halved Garlic
powder to taste Onion
powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices,
Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking
powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml)
whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3
small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g)
whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking
powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml)
whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
But, on
Whole 30, I couldn't eat any of my vegan / gluten - free bars or
powders because they all had
small amounts of organic stevia.
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
For those of you who are curious, I made note of everything in my freezer: five types of chili
powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet
whole wheat pastry tart shell, round; 1 sweet
whole wheat pastry tart shell, rectangle; 6
small spelt - semolina tart shells;
small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
Ingredients: 3/4 C flour / 1/4 t baking
powder, 1/4 t soda, 1/2 t salt / 3/4 C brown sugar / 2 C
whole, pitted dates / 1 1/2 C apricots, coarsely chopped / 3 C walnut halves / 3 eggs and 1 t vanilla, beaten together until frothy / Parchment or waxed paper - lined
small loaf pans / Preset oven to 300º.
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper
small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili
powder 1 lime, zest half and squeeze the
whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
6 pounds ripe tomatoes, chopped 1
small purple onion, peeled and chopped 2 teaspoons dried Italian parsley 1 1/2 cups malt vinegar 1/2 cup plus 2 tablespoons packed brown sugar 3/4 teaspoon salt Dash of white pepper 1/2 teaspoon habanero
powder (or more to taste) 1 cinnamon stick, halved 1/2
whole nutmeg, tapped carefully with a hammer to split 1/2 teaspoon mustard seeds 1 teaspoon fennel seeds
10
small, hot, dried red chiles, such as piquins or santakas, seeds and stems removed 3 tablespoons coriander seed 1 tablespoon black peppercorns 3 tablespoons poppy seed 2 teaspoons mustard seed 1 tablespoon cumin seed 1 tablespoon
powdered turmeric 10
whole cloves 2 teaspooons cinnamon
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1
small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups
whole milk 1 teaspoon mustard
powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)
Ingredients For the seitan ragù 3 - 4 tablespoons extra virgin olive oil (and 2 more when ready to serve) half an onion, peeled and finely chopped 1
small carrot, cleaned and finely chopped 1 celery stalk, cleaned and finely chopped 1 teaspoon
powdered vegetable stock
whole sea salt, just enough to taste 150 ml white wine -LSB-...]
16 oz Cremini (baby portobello) mushrooms, sliced 1
small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound
whole wheat macaroni or other
small noodle Olive oil, salt, pepper 1/4 cup
whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic
powder for the topping
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking
powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of
whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a
small sauce pot heat stick of butter on medium heat until melted and browned.
1 pound dried
small white beans 8 fresh Anaheim chilies 1/4 cup (1/2 stick) unsalted butter 2 large onions, chopped 1/3 cup all purpose flour 4 cups low - salt chicken broth 1 1/2 cups half and half 1 1/2 cups 2 % milk (
whole milk or 1 % would work too) 4 cups shredded cooked chicken 1 tablespoon chili
powder 1 tablespoon hot sauce 1 tablespoon ground cumin 2 teaspoons salt 1/2 teaspoon pepper
1) 3/4 cup (about 110g) of blanched
whole almonds (which can be either bought or made by soaking
whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1 teaspoon of pure vanilla extract 5) 1 teaspoon of baking
powder 6) 1/4 teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of chocolate, chopped into
small pieces (you can also use chocolate chips)
150 g semi-
whole wheat flour 50 g chestnut flour 50 g
whole rice flour 50 g cornstarch half a teaspoon
powdered cinnamon a pinch of
whole sea salt 2 teaspoons cream of tartar 70 ml extra virgin olive oil 100 g rice malt syrup 230 ml oat milk 3
small apples (I used Fuji), peeled and pureed using a food processor
1) 1 1/2 cups of almond flour or almond meal (I ground
whole almonds in the food processor) 2) 3/4 cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking
powder 4) 1/4 teaspoon salt 5) 1 cup milk 6) 1 ripe banana, mashed (around 1/2 cup) 7) 3 large eggs 8) 2 teaspoons of pure vanilla extract 9) 1 tablespoon of raw honey 10) 1 - 2 tablespoons of butter, for frying the pancakes 11) 1 banana, sliced into
small pieces (for topping) 12) Honey (for topping)
Ingredients 150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry
powder 1 teaspoon turmeric
whole sea salt, just enough to taste 1
small cucumber, cleaned and diced 1 long -LSB-...]
We used a german type sausage from
Whole Foods - grilled it - and we also served roasted
small red potatoes (tossed with olive oil, garlic
powder, thyme).
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry
powder 1 teaspoon turmeric
whole sea salt, just enough to taste 1
small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1
small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground into
powder freshly ground white pepper, to taste
2 cups gluten free all purpose flour — I use Pamelas brand all OR 2 cups
whole - wheat pastry flour 1 1/1 cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking
powder 1 teaspoon baking soda 1/3 cup coconut oil — liquid 1/2 cup honey 2 eggs 1 cup
whole - milk plain yogurt 4 tablespoons cold unsalted butter, cut into
small pieces 3 tablespoons evaporated cane juice
1 lb lean ground beef or turkey 1
small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″)
whole wheat tortillas) 1 (15oz) can black olives, sliced 3 cups (12oz) nonfat shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili
powder, paprika, (garlic) salt and cayenne pepper)
2 1/2 cups
whole wheat pastry flour (original recipe calls for regular
whole wheat flour or white
whole wheat) 1/2 cup bread flour 2 1/2 teaspoon baking
powder 1/2 teaspoon baking
powder 3/4 teaspoon salt 1 stick cold unsalted butter, cut into
small cubes 3/4 cup buttermilk 1 large egg 3 Tablespoons honey
4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut into
small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice of half a lemon 1 tablespoon rice vinegar a pinch of
whole sea salt a pinch of chili
powder fresh basil, cleaned and chopped, to taste
1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds,
whole flaxseeds, salt, baking
powder and tapioca flour in a large bowl until well combined 3) In a
small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with
whole flaxseeds.
Ingredients Muffin Batter 1/2 cup unsalted butter, softened to room temperature 1/3 cup dark brown sugar, packed 2 tablespoons granulated sugar 2 large eggs at room temperature 1/2 cup plain, fat free Greek (or regular) yogurt 1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness) 2 teaspoons vanilla extract 1 cup white,
whole wheat flour 3/4 cup all - purpose flour 1 teaspoon baking soda 1 teaspoon baking
powder 1/2 teaspoon salt 1/4 cup apple cider 2
small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes
1 1/4 cups of All - Purpose Flour (King Arthur Flour is preferred) 1 cup of
whole wheat flour (again KAF) 1.5 teaspoon of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon of baking
powder 1 cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3 cup of unsweetened applesauce (I used peach apple) 1/2 cup of light brown sugar 1 teaspoon vanilla extract 1 cups of shredded carrots (I used organic) 1
small / medium sized zucchini (shredded) Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups
whole wheat pastry flour 1/2 cup unsweetened cocoa
powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking
powder 3.5 ounces 70 % or 72 % dark chocolate, chopped into
small chunks
Ingredients For the rocket pesto 4 - 6 handfuls of fresh rocket, washed and pat dried 2
small handfuls of fresh parsley, washed and pat dried 1 garlic clove, peeled 6 tablespoons extra virgin olive oil 1 teaspoon apple vinegar a pinch of
whole sea salt a pinch of chilli
powder 2 - 3 handfuls of hazelnuts (and a -LSB-...]
2 1/2 cups
whole wheat pastry flour 3/4 cup packed brown sugar (or more, to taste) 1 Tbsp baking
powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or almond milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz) dark chocolate, chopped into
small chunks
about 6 handfuls (or 250 g) of fresh spinach, cleaned 200 g cooked chickpeas the juice and grated zest of 1 organic lemon 1 garlic clove, peeled 1
small handful of chives, cleaned and chopped 1 large tablespoon tahin 2 - 3 tablespoons extra virgin olive oil 2 teaspoons cumin
powder 1 teaspoon and a half ginger
powder whole sea salt, just enought to taste about 1 tablespoon poppy seeds 1
small red chili pepper, cleaned and sliced
3/4 cup all - purpose flour 3/4 cup spelt flour 3/4 cup stoneground medium grind cornmeal 2 1/4 teaspoons baking
powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 3/4 cup + 2 tablespoons granulated cane sugar 1 vanilla bean scraped 1 cup + 2 tablespoons salted butter 3 tablespoons maple syrup 1 1/2 tablespoons vanilla extract 2 large eggs 1 cup plain
whole milk yogurt 1/2 cup ricotta cheese 5
small apricots, sliced lengthwise and pitted 4 cups fresh blueberries 1 tablespoon freshly squeezed lemon juice
3/4 cup
whole wheat pastry flour 3/4 cup white
whole wheat flour 3/4 cup oat flour 1 tablespoon baking
powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pinch cinnamon 1/3 cup pecan halves, toasted and ground 1/4 cup organic canola oil or other neutral oil 2/3 cup soymilk + 1 teaspoon cider vinegar 1/2 teaspoon vanilla extract 1/4 cup light brown sugar grated zest of one
small orange 1/2 cup dried blueberries
2 1/2 pounds apples (about 7), peeled and thinly sliced 2 tablespoons sugar 2 tablespoons brown sugar 2 teaspoons flour 1/4 teaspoon cinnamon 1/8 teaspoon freshly grated nutmeg
Small pinch cloves 2 teaspoons lemon juice 2/3 cup rolled oats (old fashioned, not quick cooking) 2/3 cup
whole wheat pastry flour 2/3 cup light brown sugar 1/2 cup chopped walnuts 1/2 teaspoon baking
powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 cup organic canola oil 2 tablespoons water
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry
powder 1 teaspoon cayenne pepper 1/2
small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (
whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2
small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry
powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
Ingredients:
Whole butternut squash, peeled and cut up into
smaller cubes 1 Gala apple, peeled and cut up (if you don't have gala, any kind of cooking apple should work) Ginger
powder or pureed ginger (I like the ginger that comes in the tube from the supermarket) 4 cups chicken broth or vegetable broth Olive oil to taste
Ingredients 1 garlic clove, peeled a pinch of
whole sea salt a pinch of white pepper a pinch of chili
powder 6 - 8 tablespoons extra virgin olive oil juice of 1 lemon fresh thyme leaves, to taste fresh oregano, to taste 250 - 300 g plain seitan, broken into
small, bite - sized chunks Makes 2 servings (or more if -LSB-...]
1 head cauliflower, pulsed
small 1 cup walnuts,
small pieces 2 eggs 1/2 cup
whole flaxseed 1/4 cup spelt or flour of choice 1 tsp each salt, black pepper, red pepper, garlic
powder, onion
powder, and parsley
350 grams
whole - grain flour mix (about 1 1/4 cup) 1/2 teaspoon baking soda 1/4 teaspoon baking
powder 1 teaspoon sea salt 1 tsp cinnamon 1 tsp cardamom 1/4 cup honey 2 eggs (or whisk together 2 tbsp ground flax seed + 6 tbsp water = 2 eggs) 300 grams milk (cow, almond, rice, soy... your choice) 1/2 cup applesauce 50 grams coconut oil, melted 1 apple, peeled and diced
small
1 cup
whole wheat pastry flour 3/4 cup quick or old - fashioned oats 1/2 tsp baking
powder 1/3 tsp baking soda 1/2 tsp salt 1/2 cup sugar 3T canola oil Heaping 2T unsweetened applesauce 1/3 cup unsweetened coconut milk (or soymilk) 1/2 tsp vanilla extract 1/2 ripe banana, chopped into
small pieces 1/4 cup chopped walnuts (or pecans) 1/3 cup chocolate chips
Add the
powdered sugar and
whole milk to a
small bowl.
3 cups chopped bhindi 3 tbsp oil (I use grapeseed) 1 medium onion sliced 1
small green chilli
whole 1/2 tsp salt 1/2 tsp tumuric 1 tsp coriander
powder 1/2 tsp chat masala 1/4 chilli flakes 1 tbsp fresh lemon juice