The plant-based butter product ‘Smørbar’ by NATURLI’ certainly did NOT disappoint and I can highly recommend that you check it out if you too love the taste of butter (Smørbar can be translated to “spreadable”)
I found that because of the salty soy sauce, no additional seasoning was needed for my tastes. If you want egg if your fried rice, heat a large non-stick wok or skillet to medium heat
3-4 boneless, skinless chicken breasts (about 2 pounds). 1/4 cup canola, vegetable or coconut oil. 1/2 to 3/4 cup granulated sugar (depending on how sweet you want the sauce). 4 tablespoons ketchup. 1 tablespoon soy sauce
I admit that in my beginning of trying out asian food was a little skeptical about having to mix ginger and lime in my food, but in diced where soy and stronger spices are used, we get the perfect combination of salty, sour, spicy and sweet, which really suits these kind of dishes, so do not hold back and try to throw yourself into the Asian cuisine
Natural soy yoghurt. add meat (chicken goes really well with this soup) of your choice. Serve the soup topped with soy yoghurt, pumpkin seeds and black salt
Blondfood - Velvære, balance og indre & ydre sunhed
If you have ever made a traditional daal, and loved it, you will guaranteed love this version too. you don’t have to spend a fortune – and you won’t sit back with anything left in the fridge to throw out later on
Blondfood - Velvære, balance og indre & ydre sunhed
about ½ dl soy cream (I used light coconut milk). It is relatively easy to make, the only thing that takes time is to rinse the quinoa, it is very important to remember to rinse quinoa else, you get a very bitter taste, because quinoa has a bitter layer also called saponins
The recipes in this book are made without milk, cream, cheese or butter, soy and gluten. Do you know anyone, who doesn’t speak and read the danish language, but still needs to learn a lot about the Dairy-free Kitchen
Other glutamate-rich foods include tomatoes, Parmesan cheese, soy sauce, bonito flakes, and kelp. The only problem is that by the time you learn to enjoy them, they are gone from the markets
