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LIGHT ORANGE BEAN
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Tips are included. Aready-to-go
4-INGREDIENT HOMEMADE SOY BUTTER Instructions. Preheat oven to 350 ℉. Place soybeans in a colander and rinse them under cold water. Transfer the rinsed soybeans onto paper towel and pat dry briefly. Place the soybeans onto a baking sheet. Add 1 teaspoon of oil and mix with soybeans. Let the soybeansget coated evenly.
3 WAYS TO MAKE BEET PUREE Add 1½ cups of water into the pan and bring the water to a boil. Reduce heat to medium low and simmer for 25 minutes until the beet roots are easily pierced with a fork. Place the cooked beet roots into a food processor or blender and blend until smooth. The puree can NUT-FREE VEGAN PARMESAN CHEESE If you are not allergic to nuts, her vegan version of parmesan cheese is well worth trying. However, for those of you who are dealing with multi food allergies, this nut-free vegan parmesan cheese will be your best choice. To make this nut-free vegan parmesan cheese, you only need 4 ingredients. Lightly roasted chickpeas. Nutritional yeast.Salt.
BLACK BEAN VEGAN ENCHILADAS Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 SICHUAN STYLE FERMENTED VEGETABLES 1. If you don’t have water kefir to start with, you can dissolve salt in a pot of hot water (roughly 1 oz of salt for every 3 cups of water). Add the spices. Once the brine cools to room temperature, add it to the jar with vegetables. The fermentation will take a few extradays to start.
HOW TO MAKE SOY MILK KEFIR Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. Serve as it is. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at lowtemperature.
SHAANXI STYLE CHILI OIL Remove the saucepan from heat. Add crushed chili pepper into the hot oil and give it a quick stir. Add sesame seeds and salt. Let the chili oil cool down for 30 seconds. Carefully add vinegar to the hot chili oil. Let the chili oil cool down to room temperature. Transfer the chili oil to a container. CELERY CUCUMBER CHICKPEA SALAD Instructions. Toss together all the salad ingredients in a large mixing bowl. Mix together all dressing ingredients. Pour the dressing into the salad bowl and toss gently. Cover the salad bowl with lid and store in refrigerator if you don’t serve it immediately. It can be kept in refrigerator up to 3 days. HOW TO MAKE FERMENTED SWEET RICE (JIUNIANG, TAPAI) Instructions. Soak the sweet rice or glutinous rice in 5 cups of cold water for at least 10 hours. Drain and rinse the soaked rice to remove the extra starch. Fill the steamer with cold water. Line the steamed plate with parchment paper or grease-free cheesecloth if you are using a double layered, Asian style steamer.LIGHT ORANGE BEAN
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Tips are included. Aready-to-go
4-INGREDIENT HOMEMADE SOY BUTTER Instructions. Preheat oven to 350 ℉. Place soybeans in a colander and rinse them under cold water. Transfer the rinsed soybeans onto paper towel and pat dry briefly. Place the soybeans onto a baking sheet. Add 1 teaspoon of oil and mix with soybeans. Let the soybeansget coated evenly.
3 WAYS TO MAKE BEET PUREE Add 1½ cups of water into the pan and bring the water to a boil. Reduce heat to medium low and simmer for 25 minutes until the beet roots are easily pierced with a fork. Place the cooked beet roots into a food processor or blender and blend until smooth. The puree can NUT-FREE VEGAN PARMESAN CHEESE If you are not allergic to nuts, her vegan version of parmesan cheese is well worth trying. However, for those of you who are dealing with multi food allergies, this nut-free vegan parmesan cheese will be your best choice. To make this nut-free vegan parmesan cheese, you only need 4 ingredients. Lightly roasted chickpeas. Nutritional yeast.Salt.
BLACK BEAN VEGAN ENCHILADAS Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 SICHUAN STYLE FERMENTED VEGETABLES 1. If you don’t have water kefir to start with, you can dissolve salt in a pot of hot water (roughly 1 oz of salt for every 3 cups of water). Add the spices. Once the brine cools to room temperature, add it to the jar with vegetables. The fermentation will take a few extradays to start.
HOW TO MAKE SOY MILK KEFIR Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. Serve as it is. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at lowtemperature.
SHAANXI STYLE CHILI OIL Remove the saucepan from heat. Add crushed chili pepper into the hot oil and give it a quick stir. Add sesame seeds and salt. Let the chili oil cool down for 30 seconds. Carefully add vinegar to the hot chili oil. Let the chili oil cool down to room temperature. Transfer the chili oil to a container. CELERY CUCUMBER CHICKPEA SALAD Instructions. Toss together all the salad ingredients in a large mixing bowl. Mix together all dressing ingredients. Pour the dressing into the salad bowl and toss gently. Cover the salad bowl with lid and store in refrigerator if you don’t serve it immediately. It can be kept in refrigerator up to 3 days. HOW TO MAKE FERMENTED SWEET RICE (JIUNIANG, TAPAI) Instructions. Soak the sweet rice or glutinous rice in 5 cups of cold water for at least 10 hours. Drain and rinse the soaked rice to remove the extra starch. Fill the steamer with cold water. Line the steamed plate with parchment paper or grease-free cheesecloth if you are using a double layered, Asian style steamer.LIGHT ORANGE BEAN
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Tips are included. Aready-to-go
HOW TO MAKE SOY MILK KEFIR Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. Serve as it is. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at lowtemperature.
15-MINUTE GINGER PAD THAI Pour eggs in oil and fry until scrambled. Place eggs in a bowl and set aside. In the same sauté pan, over high heat, add 1 tbs oil until it is hot. Add shrimp, fresh ginger, and pickled ginger and stir-fry for 5 minutes or until the shrimp is cooked. Use spatula to CREAMY COCONUT TOMATO BISQUE (VEGAN, GLUTEN-FREE) Instructions. Heat 1 tablespoon of vegan butter in a sauté pan over medium heat until the butter is melted. Sauté chopped onion until transluscent, along with dill weed and oregano. Approximate 3 minutes. Add tomatoes, white pepper, salt, and the remaining vegan butter. Continue to sauté for another 2 minutes. CHINESE STEAMED EGG CUSTARD Add water and sprinkle salt; then briefly stir in one direction. Pour the egg mixture into a heat-proof container, cover with heat-proof lid or aluminum foil. Fill the steamer with cold water. Place the bowl in the steamer. Bring the water to a boil then turn down to medium heat with gentle boiling. SPIRALIZED ZUCCHINI AND BEET SALAD WITH GARLIC Remove the skillet from heat and then add the minced garlic and sesame seeds. Set aside and let this garlic oil cool to room temperature while preparing the other ingredients. Trim the ends off the zucchini squash and beet. Use a vegetable spiralizer to make thick spiral noodles. Place the zucchini noodles and beet noodles in separatebowls.
10-MINUTE POTATO SPAGHETTI ALFREDO Instructions. Wash and peel the potatoes with a good quality peeler. For each potato, cut off a small piece on both ends. The flat surface will help the vegetable spiralizer hold the potato in place. Crank the spiralizer handle and make the potato spaghetti. Place the potato spaghetti in a strainer. Rinse well with cold water and drain. LEMON CARROT MUFFINS Instructions. Preheat the oven to 350 °F. Line the muffin pan with paper cup liners and then lightly spray with canola oil. In a large mixing bowl, mix together dry ingredients. Set aside. In another mixing bowl, combine together the ground chia seeds and 4 tablespoons of lukewarm non-dairy milk. CHINESE BITTER MELON SALAD Slice bitter melons into ¼ inch slices and place them into a large mixing bowl. Sprinkle salt and gently massage with kosher salt. Marinate for 10 minute at room temperature. Meanwhile, bring 5 cups water to a boil. Rinse the marinated bitter melon slices with cold water and then transfer them into the boiling water. CHINESE SEAWEED SALAD (KOMBU) Instructions. In a large bowl, soak Kombu Kelp seaweed in warm water for approximately 10 minutes to allow it to swell. Rinse and drain. Cut the seaweed into thin slices. While the seaweed is soaking, mix together the dressing ingredients except sesame seeds. In a saucepan, bring water to a boil. Add the sliced seaweed to the boiling water andLIGHT ORANGE BEAN
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Tips are included. Aready-to-go
4-INGREDIENT HOMEMADE SOY BUTTER Instructions. Preheat oven to 350 ℉. Place soybeans in a colander and rinse them under cold water. Transfer the rinsed soybeans onto paper towel and pat dry briefly. Place the soybeans onto a baking sheet. Add 1 teaspoon of oil and mix with soybeans. Let the soybeansget coated evenly.
3 WAYS TO MAKE BEET PUREE Add 1½ cups of water into the pan and bring the water to a boil. Reduce heat to medium low and simmer for 25 minutes until the beet roots are easily pierced with a fork. Place the cooked beet roots into a food processor or blender and blend until smooth. The puree can NUT-FREE VEGAN PARMESAN CHEESE If you are not allergic to nuts, her vegan version of parmesan cheese is well worth trying. However, for those of you who are dealing with multi food allergies, this nut-free vegan parmesan cheese will be your best choice. To make this nut-free vegan parmesan cheese, you only need 4 ingredients. Lightly roasted chickpeas. Nutritional yeast.Salt.
BLACK BEAN VEGAN ENCHILADAS Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 SICHUAN STYLE FERMENTED VEGETABLES 1. If you don’t have water kefir to start with, you can dissolve salt in a pot of hot water (roughly 1 oz of salt for every 3 cups of water). Add the spices. Once the brine cools to room temperature, add it to the jar with vegetables. The fermentation will take a few extradays to start.
HOW TO MAKE SOY MILK KEFIR Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. Serve as it is. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at lowtemperature.
SHAANXI STYLE CHILI OIL Remove the saucepan from heat. Add crushed chili pepper into the hot oil and give it a quick stir. Add sesame seeds and salt. Let the chili oil cool down for 30 seconds. Carefully add vinegar to the hot chili oil. Let the chili oil cool down to room temperature. Transfer the chili oil to a container. CELERY CUCUMBER CHICKPEA SALAD Instructions. Toss together all the salad ingredients in a large mixing bowl. Mix together all dressing ingredients. Pour the dressing into the salad bowl and toss gently. Cover the salad bowl with lid and store in refrigerator if you don’t serve it immediately. It can be kept in refrigerator up to 3 days. HOW TO MAKE FERMENTED SWEET RICE (JIUNIANG, TAPAI) Instructions. Soak the sweet rice or glutinous rice in 5 cups of cold water for at least 10 hours. Drain and rinse the soaked rice to remove the extra starch. Fill the steamer with cold water. Line the steamed plate with parchment paper or grease-free cheesecloth if you are using a double layered, Asian style steamer.LIGHT ORANGE BEAN
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Tips are included. Aready-to-go
4-INGREDIENT HOMEMADE SOY BUTTER Instructions. Preheat oven to 350 ℉. Place soybeans in a colander and rinse them under cold water. Transfer the rinsed soybeans onto paper towel and pat dry briefly. Place the soybeans onto a baking sheet. Add 1 teaspoon of oil and mix with soybeans. Let the soybeansget coated evenly.
3 WAYS TO MAKE BEET PUREE Add 1½ cups of water into the pan and bring the water to a boil. Reduce heat to medium low and simmer for 25 minutes until the beet roots are easily pierced with a fork. Place the cooked beet roots into a food processor or blender and blend until smooth. The puree can NUT-FREE VEGAN PARMESAN CHEESE If you are not allergic to nuts, her vegan version of parmesan cheese is well worth trying. However, for those of you who are dealing with multi food allergies, this nut-free vegan parmesan cheese will be your best choice. To make this nut-free vegan parmesan cheese, you only need 4 ingredients. Lightly roasted chickpeas. Nutritional yeast.Salt.
BLACK BEAN VEGAN ENCHILADAS Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 SICHUAN STYLE FERMENTED VEGETABLES 1. If you don’t have water kefir to start with, you can dissolve salt in a pot of hot water (roughly 1 oz of salt for every 3 cups of water). Add the spices. Once the brine cools to room temperature, add it to the jar with vegetables. The fermentation will take a few extradays to start.
HOW TO MAKE SOY MILK KEFIR Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. Serve as it is. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at lowtemperature.
SHAANXI STYLE CHILI OIL Remove the saucepan from heat. Add crushed chili pepper into the hot oil and give it a quick stir. Add sesame seeds and salt. Let the chili oil cool down for 30 seconds. Carefully add vinegar to the hot chili oil. Let the chili oil cool down to room temperature. Transfer the chili oil to a container. CELERY CUCUMBER CHICKPEA SALAD Instructions. Toss together all the salad ingredients in a large mixing bowl. Mix together all dressing ingredients. Pour the dressing into the salad bowl and toss gently. Cover the salad bowl with lid and store in refrigerator if you don’t serve it immediately. It can be kept in refrigerator up to 3 days. HOW TO MAKE FERMENTED SWEET RICE (JIUNIANG, TAPAI) Instructions. Soak the sweet rice or glutinous rice in 5 cups of cold water for at least 10 hours. Drain and rinse the soaked rice to remove the extra starch. Fill the steamer with cold water. Line the steamed plate with parchment paper or grease-free cheesecloth if you are using a double layered, Asian style steamer.LIGHT ORANGE BEAN
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Tips are included. Aready-to-go
HOW TO MAKE SOY MILK KEFIR Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. Serve as it is. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at lowtemperature.
15-MINUTE GINGER PAD THAI Pour eggs in oil and fry until scrambled. Place eggs in a bowl and set aside. In the same sauté pan, over high heat, add 1 tbs oil until it is hot. Add shrimp, fresh ginger, and pickled ginger and stir-fry for 5 minutes or until the shrimp is cooked. Use spatula to CREAMY COCONUT TOMATO BISQUE (VEGAN, GLUTEN-FREE) Instructions. Heat 1 tablespoon of vegan butter in a sauté pan over medium heat until the butter is melted. Sauté chopped onion until transluscent, along with dill weed and oregano. Approximate 3 minutes. Add tomatoes, white pepper, salt, and the remaining vegan butter. Continue to sauté for another 2 minutes. CHINESE STEAMED EGG CUSTARD Add water and sprinkle salt; then briefly stir in one direction. Pour the egg mixture into a heat-proof container, cover with heat-proof lid or aluminum foil. Fill the steamer with cold water. Place the bowl in the steamer. Bring the water to a boil then turn down to medium heat with gentle boiling. SPIRALIZED ZUCCHINI AND BEET SALAD WITH GARLIC Remove the skillet from heat and then add the minced garlic and sesame seeds. Set aside and let this garlic oil cool to room temperature while preparing the other ingredients. Trim the ends off the zucchini squash and beet. Use a vegetable spiralizer to make thick spiral noodles. Place the zucchini noodles and beet noodles in separatebowls.
10-MINUTE POTATO SPAGHETTI ALFREDO Instructions. Wash and peel the potatoes with a good quality peeler. For each potato, cut off a small piece on both ends. The flat surface will help the vegetable spiralizer hold the potato in place. Crank the spiralizer handle and make the potato spaghetti. Place the potato spaghetti in a strainer. Rinse well with cold water and drain. LEMON CARROT MUFFINS Instructions. Preheat the oven to 350 °F. Line the muffin pan with paper cup liners and then lightly spray with canola oil. In a large mixing bowl, mix together dry ingredients. Set aside. In another mixing bowl, combine together the ground chia seeds and 4 tablespoons of lukewarm non-dairy milk. CHINESE BITTER MELON SALAD Slice bitter melons into ¼ inch slices and place them into a large mixing bowl. Sprinkle salt and gently massage with kosher salt. Marinate for 10 minute at room temperature. Meanwhile, bring 5 cups water to a boil. Rinse the marinated bitter melon slices with cold water and then transfer them into the boiling water. CHINESE SEAWEED SALAD (KOMBU) Instructions. In a large bowl, soak Kombu Kelp seaweed in warm water for approximately 10 minutes to allow it to swell. Rinse and drain. Cut the seaweed into thin slices. While the seaweed is soaking, mix together the dressing ingredients except sesame seeds. In a saucepan, bring water to a boil. Add the sliced seaweed to the boiling water andLIGHT ORANGE BEAN
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Tips are included. Aready-to-go
4-INGREDIENT HOMEMADE SOY BUTTER Instructions. Preheat oven to 350 ℉. Place soybeans in a colander and rinse them under cold water. Transfer the rinsed soybeans onto paper towel and pat dry briefly. Place the soybeans onto a baking sheet. Add 1 teaspoon of oil and mix with soybeans. Let the soybeansget coated evenly.
3 WAYS TO MAKE BEET PUREE Add 1½ cups of water into the pan and bring the water to a boil. Reduce heat to medium low and simmer for 25 minutes until the beet roots are easily pierced with a fork. Place the cooked beet roots into a food processor or blender and blend until smooth. The puree can NUT-FREE VEGAN PARMESAN CHEESE If you are not allergic to nuts, her vegan version of parmesan cheese is well worth trying. However, for those of you who are dealing with multi food allergies, this nut-free vegan parmesan cheese will be your best choice. To make this nut-free vegan parmesan cheese, you only need 4 ingredients. Lightly roasted chickpeas. Nutritional yeast.Salt.
BLACK BEAN VEGAN ENCHILADAS Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 SICHUAN STYLE FERMENTED VEGETABLES 1. If you don’t have water kefir to start with, you can dissolve salt in a pot of hot water (roughly 1 oz of salt for every 3 cups of water). Add the spices. Once the brine cools to room temperature, add it to the jar with vegetables. The fermentation will take a few extradays to start.
HOW TO MAKE SOY MILK KEFIR Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. Serve as it is. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at lowtemperature.
SHAANXI STYLE CHILI OIL Remove the saucepan from heat. Add crushed chili pepper into the hot oil and give it a quick stir. Add sesame seeds and salt. Let the chili oil cool down for 30 seconds. Carefully add vinegar to the hot chili oil. Let the chili oil cool down to room temperature. Transfer the chili oil to a container. CELERY CUCUMBER CHICKPEA SALAD Instructions. Toss together all the salad ingredients in a large mixing bowl. Mix together all dressing ingredients. Pour the dressing into the salad bowl and toss gently. Cover the salad bowl with lid and store in refrigerator if you don’t serve it immediately. It can be kept in refrigerator up to 3 days. HOW TO MAKE FERMENTED SWEET RICE (JIUNIANG, TAPAI) Instructions. Soak the sweet rice or glutinous rice in 5 cups of cold water for at least 10 hours. Drain and rinse the soaked rice to remove the extra starch. Fill the steamer with cold water. Line the steamed plate with parchment paper or grease-free cheesecloth if you are using a double layered, Asian style steamer.LIGHT ORANGE BEAN
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Tips are included. Aready-to-go
4-INGREDIENT HOMEMADE SOY BUTTER Instructions. Preheat oven to 350 ℉. Place soybeans in a colander and rinse them under cold water. Transfer the rinsed soybeans onto paper towel and pat dry briefly. Place the soybeans onto a baking sheet. Add 1 teaspoon of oil and mix with soybeans. Let the soybeansget coated evenly.
3 WAYS TO MAKE BEET PUREE Add 1½ cups of water into the pan and bring the water to a boil. Reduce heat to medium low and simmer for 25 minutes until the beet roots are easily pierced with a fork. Place the cooked beet roots into a food processor or blender and blend until smooth. The puree can NUT-FREE VEGAN PARMESAN CHEESE If you are not allergic to nuts, her vegan version of parmesan cheese is well worth trying. However, for those of you who are dealing with multi food allergies, this nut-free vegan parmesan cheese will be your best choice. To make this nut-free vegan parmesan cheese, you only need 4 ingredients. Lightly roasted chickpeas. Nutritional yeast.Salt.
BLACK BEAN VEGAN ENCHILADAS Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 SICHUAN STYLE FERMENTED VEGETABLES 1. If you don’t have water kefir to start with, you can dissolve salt in a pot of hot water (roughly 1 oz of salt for every 3 cups of water). Add the spices. Once the brine cools to room temperature, add it to the jar with vegetables. The fermentation will take a few extradays to start.
HOW TO MAKE SOY MILK KEFIR Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. Serve as it is. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at lowtemperature.
SHAANXI STYLE CHILI OIL Remove the saucepan from heat. Add crushed chili pepper into the hot oil and give it a quick stir. Add sesame seeds and salt. Let the chili oil cool down for 30 seconds. Carefully add vinegar to the hot chili oil. Let the chili oil cool down to room temperature. Transfer the chili oil to a container. CELERY CUCUMBER CHICKPEA SALAD Instructions. Toss together all the salad ingredients in a large mixing bowl. Mix together all dressing ingredients. Pour the dressing into the salad bowl and toss gently. Cover the salad bowl with lid and store in refrigerator if you don’t serve it immediately. It can be kept in refrigerator up to 3 days. HOW TO MAKE FERMENTED SWEET RICE (JIUNIANG, TAPAI) Instructions. Soak the sweet rice or glutinous rice in 5 cups of cold water for at least 10 hours. Drain and rinse the soaked rice to remove the extra starch. Fill the steamer with cold water. Line the steamed plate with parchment paper or grease-free cheesecloth if you are using a double layered, Asian style steamer.LIGHT ORANGE BEAN
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Tips are included. Aready-to-go
HOW TO MAKE SOY MILK KEFIR Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. Serve as it is. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at lowtemperature.
15-MINUTE GINGER PAD THAI Pour eggs in oil and fry until scrambled. Place eggs in a bowl and set aside. In the same sauté pan, over high heat, add 1 tbs oil until it is hot. Add shrimp, fresh ginger, and pickled ginger and stir-fry for 5 minutes or until the shrimp is cooked. Use spatula to CREAMY COCONUT TOMATO BISQUE (VEGAN, GLUTEN-FREE) Instructions. Heat 1 tablespoon of vegan butter in a sauté pan over medium heat until the butter is melted. Sauté chopped onion until transluscent, along with dill weed and oregano. Approximate 3 minutes. Add tomatoes, white pepper, salt, and the remaining vegan butter. Continue to sauté for another 2 minutes. CHINESE STEAMED EGG CUSTARD Add water and sprinkle salt; then briefly stir in one direction. Pour the egg mixture into a heat-proof container, cover with heat-proof lid or aluminum foil. Fill the steamer with cold water. Place the bowl in the steamer. Bring the water to a boil then turn down to medium heat with gentle boiling. SPIRALIZED ZUCCHINI AND BEET SALAD WITH GARLIC Remove the skillet from heat and then add the minced garlic and sesame seeds. Set aside and let this garlic oil cool to room temperature while preparing the other ingredients. Trim the ends off the zucchini squash and beet. Use a vegetable spiralizer to make thick spiral noodles. Place the zucchini noodles and beet noodles in separatebowls.
10-MINUTE POTATO SPAGHETTI ALFREDO Instructions. Wash and peel the potatoes with a good quality peeler. For each potato, cut off a small piece on both ends. The flat surface will help the vegetable spiralizer hold the potato in place. Crank the spiralizer handle and make the potato spaghetti. Place the potato spaghetti in a strainer. Rinse well with cold water and drain. LEMON CARROT MUFFINS Instructions. Preheat the oven to 350 °F. Line the muffin pan with paper cup liners and then lightly spray with canola oil. In a large mixing bowl, mix together dry ingredients. Set aside. In another mixing bowl, combine together the ground chia seeds and 4 tablespoons of lukewarm non-dairy milk. CHINESE BITTER MELON SALAD Slice bitter melons into ¼ inch slices and place them into a large mixing bowl. Sprinkle salt and gently massage with kosher salt. Marinate for 10 minute at room temperature. Meanwhile, bring 5 cups water to a boil. Rinse the marinated bitter melon slices with cold water and then transfer them into the boiling water. CHINESE SEAWEED SALAD (KOMBU) Instructions. In a large bowl, soak Kombu Kelp seaweed in warm water for approximately 10 minutes to allow it to swell. Rinse and drain. Cut the seaweed into thin slices. While the seaweed is soaking, mix together the dressing ingredients except sesame seeds. In a saucepan, bring water to a boil. Add the sliced seaweed to the boiling water andLIGHT ORANGE BEAN
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Tips are included. Aready-to-go
4-INGREDIENT HOMEMADE SOY BUTTER Instructions. Preheat oven to 350 ℉. Place soybeans in a colander and rinse them under cold water. Transfer the rinsed soybeans onto paper towel and pat dry briefly. Place the soybeans onto a baking sheet. Add 1 teaspoon of oil and mix with soybeans. Let the soybeansget coated evenly.
3 WAYS TO MAKE BEET PUREE Add 1½ cups of water into the pan and bring the water to a boil. Reduce heat to medium low and simmer for 25 minutes until the beet roots are easily pierced with a fork. Place the cooked beet roots into a food processor or blender and blend until smooth. The puree can NUT-FREE VEGAN PARMESAN CHEESE If you are not allergic to nuts, her vegan version of parmesan cheese is well worth trying. However, for those of you who are dealing with multi food allergies, this nut-free vegan parmesan cheese will be your best choice. To make this nut-free vegan parmesan cheese, you only need 4 ingredients. Lightly roasted chickpeas. Nutritional yeast.Salt.
HOW TO MAKE SOY MILK KEFIR Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. Serve as it is. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at lowtemperature.
BLACK BEAN VEGAN ENCHILADAS Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 CELERY CUCUMBER CHICKPEA SALAD Instructions. Toss together all the salad ingredients in a large mixing bowl. Mix together all dressing ingredients. Pour the dressing into the salad bowl and toss gently. Cover the salad bowl with lid and store in refrigerator if you don’t serve it immediately. It can be kept in refrigerator up to 3 days. SHAANXI STYLE CHILI OIL Remove the saucepan from heat. Add crushed chili pepper into the hot oil and give it a quick stir. Add sesame seeds and salt. Let the chili oil cool down for 30 seconds. Carefully add vinegar to the hot chili oil. Let the chili oil cool down to room temperature. Transfer the chili oil to a container. HOW TO MAKE FERMENTED SWEET RICE (JIUNIANG, TAPAI) Instructions. Soak the sweet rice or glutinous rice in 5 cups of cold water for at least 10 hours. Drain and rinse the soaked rice to remove the extra starch. Fill the steamer with cold water. Line the steamed plate with parchment paper or grease-free cheesecloth if you are using a double layered, Asian style steamer. SPIRALIZED ZUCCHINI AND BEET SALAD WITH GARLIC Remove the skillet from heat and then add the minced garlic and sesame seeds. Set aside and let this garlic oil cool to room temperature while preparing the other ingredients. Trim the ends off the zucchini squash and beet. Use a vegetable spiralizer to make thick spiral noodles. Place the zucchini noodles and beet noodles in separatebowls.
LIGHT ORANGE BEAN
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Tips are included. Aready-to-go
4-INGREDIENT HOMEMADE SOY BUTTER Instructions. Preheat oven to 350 ℉. Place soybeans in a colander and rinse them under cold water. Transfer the rinsed soybeans onto paper towel and pat dry briefly. Place the soybeans onto a baking sheet. Add 1 teaspoon of oil and mix with soybeans. Let the soybeansget coated evenly.
3 WAYS TO MAKE BEET PUREE Add 1½ cups of water into the pan and bring the water to a boil. Reduce heat to medium low and simmer for 25 minutes until the beet roots are easily pierced with a fork. Place the cooked beet roots into a food processor or blender and blend until smooth. The puree can NUT-FREE VEGAN PARMESAN CHEESE If you are not allergic to nuts, her vegan version of parmesan cheese is well worth trying. However, for those of you who are dealing with multi food allergies, this nut-free vegan parmesan cheese will be your best choice. To make this nut-free vegan parmesan cheese, you only need 4 ingredients. Lightly roasted chickpeas. Nutritional yeast.Salt.
HOW TO MAKE SOY MILK KEFIR Place water kefir and soy milk in a clean glass jar. Cover with lid and keep the jar at room temperature (between 72-78 °F) to ferment for 24 hours. Serve as it is. The leftover soy milk kefir can be refrigerated. However, it will continue to ferment even at lowtemperature.
BLACK BEAN VEGAN ENCHILADAS Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 CELERY CUCUMBER CHICKPEA SALAD Instructions. Toss together all the salad ingredients in a large mixing bowl. Mix together all dressing ingredients. Pour the dressing into the salad bowl and toss gently. Cover the salad bowl with lid and store in refrigerator if you don’t serve it immediately. It can be kept in refrigerator up to 3 days. SHAANXI STYLE CHILI OIL Remove the saucepan from heat. Add crushed chili pepper into the hot oil and give it a quick stir. Add sesame seeds and salt. Let the chili oil cool down for 30 seconds. Carefully add vinegar to the hot chili oil. Let the chili oil cool down to room temperature. Transfer the chili oil to a container. HOW TO MAKE FERMENTED SWEET RICE (JIUNIANG, TAPAI) Instructions. Soak the sweet rice or glutinous rice in 5 cups of cold water for at least 10 hours. Drain and rinse the soaked rice to remove the extra starch. Fill the steamer with cold water. Line the steamed plate with parchment paper or grease-free cheesecloth if you are using a double layered, Asian style steamer. SPIRALIZED ZUCCHINI AND BEET SALAD WITH GARLIC Remove the skillet from heat and then add the minced garlic and sesame seeds. Set aside and let this garlic oil cool to room temperature while preparing the other ingredients. Trim the ends off the zucchini squash and beet. Use a vegetable spiralizer to make thick spiral noodles. Place the zucchini noodles and beet noodles in separatebowls.
LIGHT ORANGE BEAN
With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Tips are included. Aready-to-go
15-MINUTE GINGER PAD THAI Pour eggs in oil and fry until scrambled. Place eggs in a bowl and set aside. In the same sauté pan, over high heat, add 1 tbs oil until it is hot. Add shrimp, fresh ginger, and pickled ginger and stir-fry for 5 minutes or until the shrimp is cooked. Use spatula to SICHUAN STYLE FERMENTED VEGETABLES 1. If you don’t have water kefir to start with, you can dissolve salt in a pot of hot water (roughly 1 oz of salt for every 3 cups of water). Add the spices. Once the brine cools to room temperature, add it to the jar with vegetables. The fermentation will take a few extradays to start.
VEGAN BARBECUE LENTIL STEW To make vegan barbecue sauce: Heat skillet over high heat until smoky hot, add oil and wait for 10 seconds or until the oil is hot. Stir in diced yellow onions and garlic and sauté for 1 minute until fragrant. Reduce the heat to medium and add the rest of the barbecue sauce ingredients. Stir occasionally and bring to a boil. CREAMY COCONUT TOMATO BISQUE (VEGAN, GLUTEN-FREE) Instructions. Heat 1 tablespoon of vegan butter in a sauté pan over medium heat until the butter is melted. Sauté chopped onion until transluscent, along with dill weed and oregano. Approximate 3 minutes. Add tomatoes, white pepper, salt, and the remaining vegan butter. Continue to sauté for another 2 minutes. CURRIED SPINACH RICE LENTIL BAKE Preheat oven to 350 ºF. In a large skillet, heat oil over medium-high heat. Add chopped onions and garlic; then stir until onions are translucent and softened. Stir in rice, curry powder, salt and pepper; cook 2 more minutes. Add chopped spinach, cooked lentils and coconut milk; cook for 1 minute. VEGAN KOREAN GLASS NOODLE STIR-FRY WITH TOFU SLICES Heat a skillet over high heat until smoky hot. Add 2 teaspoons oil and wait 15 seconds until the oil is hot. Add minced garlic, ginger, and vegetable ribbons. Stir-fry until the vegetables are tender, 3 minutes. Remove the skillet from heat. Add the cooked glass noodlesand sauce.
CHINESE BITTER MELON SALAD Slice bitter melons into ¼ inch slices and place them into a large mixing bowl. Sprinkle salt and gently massage with kosher salt. Marinate for 10 minute at room temperature. Meanwhile, bring 5 cups water to a boil. Rinse the marinated bitter melon slices with cold water and then transfer them into the boiling water. CHINESE STEAMED EGG CUSTARD Add water and sprinkle salt; then briefly stir in one direction. Pour the egg mixture into a heat-proof container, cover with heat-proof lid or aluminum foil. Fill the steamer with cold water. Place the bowl in the steamer. Bring the water to a boil then turn down to medium heat with gentle boiling. 10-MINUTE POTATO SPAGHETTI ALFREDO Instructions. Wash and peel the potatoes with a good quality peeler. For each potato, cut off a small piece on both ends. The flat surface will help the vegetable spiralizer hold the potato in place. Crank the spiralizer handle and make the potato spaghetti. Place the potato spaghetti in a strainer. Rinse well with cold water and drain.Skip to content
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MenuAbout- About Me- Privacy PolicyRecipe Index- Gluten Free- Asian- Baby / Toddler Food- Beverages- Breakfast- Dessert- Dinner- Meat- - Chicken- - Fish- Pasta- Quick, Easy & Delicious- Salad- Sauce/Condiment- Soup and Stew- Vegetarian/VeganNo Sugar AddedGluten-Free Flour- All-purpose Gluten-free FlourResources- Kitchen ToolsContact HOMEMADE PISTACHIO CHOCOLATE GRANOLAJuly 20, 2018
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_With a little effort, you can easily make this vegan, sugar-free, and gluten-free pistachio chocolate granola at home. Â Tips are included._A
ready-to-go breakfast can be very helpful on those busy mornings.  I have boxed cereals in my pantry for that reason. It’s simple. Right? However, I’ve always felt uneasy about putting boxed cereals in my shopping cart. Highly processed.  Added sugar. Are they gluten-freecertified?
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This entry was posted in Breakfast, Gluten
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tagged better granola, granola
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granola .
CILANTRO AVOCADO WHITE BEAN DIPJuly 12, 2018
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This cilantro avocado white bean dip can be made in less than 10 minutes.  It’s pungent, lemony, and creamy. Continue reading → PEA SHOOTS MANGO RAINBOW SALADJuly 5, 2018
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Making this pea shoots mango rainbow salad requires no cooking skill. It’s elegant and perfectly simple! Continue reading → VEGAN CASHEW BUTTER SILKY CHOCOLATE PIEJune 28, 2018
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This vegan cashew butter silky chocolate pie is creamy and rich with all sorts of healthy ingredients. Not only is it an awesome vegan dessert, but it also fits in your gluten-free and low sugar diet. Continue reading → MUSTARD PASTE BUCKWHEAT NOODLE SALADJune 20, 2018
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This mustard paste buckwheat noodle salad is a popular dish in the northwest region of China. The freshly made mustard paste and homemade chili oil adds pungent tastes to the salad. It’s one of my favorite salad recipes for summer. Continue reading → THE BEST HOMEMADE GLUTEN-FREE BREADJune 15, 2018
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This loaf of homemade gluten-free bread is made from my homemade sourdough starter. It’s soft, puffy, and moist. It’s healthier and tastes much better than the store-bought ones. Continue reading → 2-INGREDIENT GLUTEN-FREE SOURDOUGH STARTERJune 11, 2018
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This homemade 2-ingredient gluten-free sourdough starter is the new revolutionary innovation in home baked gluten-free bread. It works much better than store-bought dry yeast starter. Your homemade bread will be so much healthier and tastier than any store-bought bread. Continue reading → MUSTARD SEEDS STRAWBERRY BALSAMIC VINAIGRETTE DRESSINGMay 24, 2018
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It only takes 5 minutes to make this mustard seeds strawberry balsamic vinaigrette dressing. It’s super fresh and absolutely one of the best homemade salad dressings. Continue reading → GLUTEN-FREE GINGER ORANGE PANCAKESMay 16, 2018
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The intense flavors from ginger and orange (peel) and the soft texture make these gluten-free ginger orange pancakes the ultimate healthy breakfast. (Vegan) Continue reading →« Older posts
WHO I _AM_
Hi, I'm Joyce! I share many simple and healthy gluten-free, vegan friendly recipes here. As an organic chemist, I'm also looking for science behind cooking.Read more
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Hi, I'm Joyce, the recipe developer, blog post writer, and food photographer behind this blog. I share many gluten-free, vegan friendly recipes here. Stay tuned!Read more
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