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← Revision 18 as of 2023-11-04 21:25:52 ⇥
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| ## page was renamed from fajita * vegan creme freche as in this url http://www.thewickedgoodvegan.com/2013/02/11/vegan-creme-fraiche/ Ingredients * 300 g cashew |
* vegan creme freche * 300 g dry cashews soaked in water for 30 minutes or a few hours creates ~470 g of soaked cashews |
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| * pinch salt | * 5 g salt |
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Instructions * Just cover the cashews in water. Let sit for 30 minutes, or longer (up to overnight) if you have the time. They'll increase in volume as they soak. * In a blender, combine the cashews, lemon juice, salt, and water. Blend, stopping to scrape down the sides as necessary. * If the cream is too thick, then add more water half a tablespoon at a time whilst blending until your desired consistency is reached. * If using for a sweet dish, then stir in up to 2 T vegan powdered sugar. * Use immediately, or cover and store for up to a few days. |
* grind at "high" for 90 seconds |
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| * 1.25 gr sal | * 5 gr sal |
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| * 2 can of red beans (240 gr each) * vegan meat 2 full round containers cooked in 40 gr broth * one glass 400 gr basilicum sauce * one carton 500 gr just tomato |
* 2*320 g red beans bananeira pfand glas * 200 g dry soy bits * 2*500 g tomaten gestückelt bananeira pfand glas |
- vegan creme freche
- 300 g dry cashews soaked in water for 30 minutes or a few hours creates ~470 g of soaked cashews
- 120 ml lemon juice
- 5 g salt
- 200 ml water
- grind at "high" for 90 seconds
- guacamole as:
- two ripe avocadoes
- one green pepeper
- 25 gr coriander or 1 gr dried coriander
- 20 gr perejil
- 5 gr sal
- 0.45 gr pimienta negra
- 30 ml lemon juice
- filling as:
- 2*320 g red beans bananeira pfand glas
- 200 g dry soy bits
- 2*500 g tomaten gestückelt bananeira pfand glas
- 100 g fajita powder
- onions
- funny onion that look vitlok mini vitlok
- 1 can of corn (280 gr)