How To make The Vegetarian Restaurant's Lemon Poppyseed C
3/4 c Sunflower seed oil
1 c Demerara sugar *
4 Eggs
1/4 c Milk
2 ts Vanilla
2 c Unbleached pastry flour
1 ts Baking powder
1/2 ts Salt
1/4 c Poppyseeds
1/4 c Finely grated lemon rind
GLAZE 1/2 cup demerara sugar 1/2 cup fresh lemon juice
1. In electric mixer blend oil, sugar and eggs. Add milk and vanilla.
Blend. 2. Sift flour, baking powder. Add salt and poppyseeds. On low speed add dry
ingredients to wet and blend just until combined. 3. Fold in lemon rind by hand. Pour batter into an oiled 6 to 8 cup bundt
cake pan. Bake in a 350F oven for 40 to 50 minutes or until done. 4. To make glaze, combine the 1/2 cup sugar and lemon juice. Heat,
stirring, until sugar is just dissolved. 5. Remove cake from oven, cool 10 minutes then invert on to plate. Using a
fork, poke holes over entire surface of cake and carefully pour on glaze. Let soak before serving. Makes 8 to 10 servings. * This sugar with a molasses flavor can be found at bulk food shops. If not available, substitute granulated sugar, plus a little molasses. From: Susan Stachyra, bakeshop manager for Vegetarian Restaurant 4 Dundonald St. Toronto, Canada Source: Starweek Magazine, Toronto Star Feb 26 94 -----
How To make The Vegetarian Restaurant's Lemon Poppyseed C's Videos
Easy vegan meal prep | Springtime recipes! ???? What I eat in a week
Here is what I eat in a week as a vegan plus my easy vegan meal prep for the week. I wanted a nice combination of comforting and refreshing springtime recipes that were easy to make and required simple ingredients. I made lemon poppyseed blueberry baked oats, sushi bowls and more!
RECIPES IN THIS VIDEO
Lemon Poppyseed Blueberry Baked Oats - 4 to 6 servings
2 flax eggs
1 banana, mashed
Zest + juice of 1 lemon
1 tsp vanilla extract
1 cup unsweetened soy milk
1 ⅓ cup water
¼ cup monk fruit/erythritol sweetener (sub coconut sugar or brown sugar)
3 cups rolled oats (gluten-free if needed)
½ cup almond flour
½ tbsp baking powder
pinch of salt
2 cups fresh or frozen blueberries
1. Preheat oven to 375°F.
2. To a mixing bowl mash 1 banana and add the flax eggs, lemon zest and juice, vanilla and mix until combined. Then add the milk and water and mix again. Set aside.
3. To a large baking dish, add the oats, almond flour, monk fruit sweetener, baking powder and salt and mix until well combined. Pour over the wet mixture and stir until no dry spots remain.
4. Stir in the blueberries, smooth into an even layer and bake for 40 minutes until slightly golden around the edges and a bit firm to the touch.
5. Allow to cool for 10 minutes before serving. Enjoy!
Borscht - 6 servings
Not my recipe -- check it out here ➡️
Cornbread recipe by @CaitlinShoemaker
Lemon Poppyseed Bliss Balls
1 cup oat flour (1 cup oats blended)
2 tbsp coconut flour
½ cup sunflower seeds
2 tbsp sunflower butter OR peanut butter
4 soaked pitted dates
Juice + zest of 1 lemon
1 tsp vanilla
2 tsp poppy seeds
Pinch of salt
1. Add the oat flour, coconut flour and sunflower seeds to a food processor and blitz until the seeds are mostly ground up.
2. Add all remaining ingredients (except poppyseeds) and blend on high until a sticky, thick dough forms. Add the poppyseeds pulse a few times to blend or mix together in a separate bowl.
4. Using a 2 tbsp cookie scoop, scoop out a roll the dough into balls, you should get about 12. Let chill in the fridge for an hour before enjoying (if you can wait that long!)
Sushi Bowls - 4 to 6 servings (below are merely suggestions!)
1 cup cooked brown sticky rice
salad greens
1 carrot, shredded
1 block of medium-firm tofu, pressed and cubed
1/3 cup shelled edamame (optional)
¼ - ⅓ cup shredded or pickled red cabbage
¼ avocado
sushi nori (seaweed) sheet, shredded
soy sauce or tamari, to season
sesame seeds, to garnish
chopped green onion, to garnish
Another fuss free bowl: simply add all ingredients into a large bowl or sealable container, arrange as you please and enjoy!
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Crispy Baby Corn Recipe - Restaurant Style Chinese Babycorn Recipes - CookingShooking
Today let's together cook Baby Corn Crispy Recipe, which is a super crunchy & crispy Indo Chinese starter recipe, similar to manchurian and chilli recipes but super crunchy and less spicy :)
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Ingredients:
Babycorn - 200 - 250g / 1 packet
Water - to boil
Maida - 3 tbsp
Rice Flour - 3 tbsp
Corn Starch - 3 tbsp
Salt - to season
White pepper powder - ½ tsp
Ginger garlic paste - ½ tsp
Turmeric Powder - ¼ tsp
Oil - to deep fry
Oil - 2 tbsp
Spring Onion Whites - 2 tbsp
Spring Onion Greens - 2 tbsp
Garlic - ¼ cup
Green Chilli - 2 tbsp
Salt - to season
Black Pepper - ½ tsp
Sugar - 1 pinch
MSG - 1 pinch (optional)
Red Chilli Flakes - 1 tsp
Dark Soy Sauce - ½ tsp
Vinegar - ½ tsp
Corn Starch - ½ tsp
Water - to dilute corn starch
Sesame Seeds - 1 tsp to garnish
Kitchen Products I use:
Measuring Cup & Spoon Set -
Kitchen Weight Scale -
Instant Yeast - (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - (small pack)
Pizza Screen - (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable -
Good NonStick Pan -
Whipping Cream -
Oven For Baking - (28liter is good enough)
Microwave - (not good)
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The Crayon Song Gets Ruined - Studio C
The Crayon Song Gets Ruined. The Wonderful Show's Imaginary Fun Learning Emporium-Palooza Extravaganza Hour get's ruined by an unhappy crayon.
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Super Moist And Velvety Lemon Loaf Cake
How to make Lemon Loaf Cake that is super moist and velvety with simple ingredients you can find at home.
Here's what you'll need:
1 cup sugar (200g)
2 teaspoon lemon zest (8g)
1/2 cup softened butter (110g)
2 tablespoons of veg oil
2 large eggs (room temperature)
2 tablespoons of lemon juice (30ml)
1 and 1/2 cup all purpose flour (187g)
1 teaspoon baking powder(5g)
1/2 teaspoon salt(3g)
1/2 cup milk (120ml)
LEMON GLAZE:
1/3 cup icing sugar (50g)
2 tbsp lemon juice (30ml)
My Dear Darlings,
I appreciate you all so much. Thank you for showing love and support in everything I do and that I will work hard to give you the best and easy to make recipes.
I hope you will enjoy this recipe. Please let me know and comment down below. Don't forget to subscribe and hit the bell button for you to be notified every time I upload new recipes. Thank you all my darling lovelies! Sending you all the love and positive vibes~ Weng ????????????
Always choose love and kindness!
All rights and ownership reserved to Savor Easy. Unauthorized use of my videos or 2nd edit and re-upload is prohibited.
Some of my best recipes here:
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Beautiful Garlic Bread:
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Brioche Bread
Honeysoft Buns
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EASY VEGAN LEMON POPPY SEED PANCAKES! ????????
FULL RECIPE HERE:
Need a delicious vegan breakfast that’ll set your taste buds off? Check out this video to learn how to make these delectable vegan lemon poppy seed pancakes in MINUTES! Packed with flavor, this recipe is a sure winner for even the pickiest of eaters. Whether you’re vegan or just looking to make an egg and dairy-free alternative, this tasty treat is the perfect way to start off your day. Watch now to learn how to make vegan lemon poppy seed pancakes and get ready to enjoy your new favorite breakfast!
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Poppy Seed Cornmeal Roti | Chapati Flatbread | The Vegan Test Kitchen
Practically a meal in itself, this particular roti from the Veganomicon features the signature cumin seed flavor, along with poppy seeds and cornmeal. It's the perfect flatbread to complement curry or your favorite Indian dish.
*soy free
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I've made it my mission to tackle every recipe in one of the most popular, comprehensive vegan cookbooks. Join me (an amateur chef), and cook along in The Vegan Test Kitchen!
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Poppy Seed-Cornmeal Roti Recipe
Roti Dough:
3 cups whole wheat flour (or 1 1/2 cups whole wheat flour & 1 1/2 cups whole wheat pastry flour)
1/2 cup cornmeal
2 tbsp poppy seeds
1 1/4 tsp salt
1 1/2 cups warm water
Crumbs:
1/4 cup whole wheat pastry flour
1/4 cup cornmeal
2 tbsp corn or peanut oil, plus additional for brushing (I believe this is a typo in the cookbook, and should probably be tsp--I ended up having to add much more flour to make it crumb)
1/4 tsp salt
#vegan #veganomicon #roti