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farfalle (bowtie pasta) |
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Fermented black beans,* chopped |
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Filling: |
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Fine raw sugar |
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firm silken tofu |
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Firm silken tofu, mashed slightly |
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Firm tofu |
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Firm tofu, crumbled |
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Firm tofu, cubed |
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Firm tofu, cut into 1-inch cubes |
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Firm tofu, cut into 1/2-inch cubes |
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Firm tofu, drained |
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Firm tofu, drained and well mashed |
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Firm tofu, pressed against a strainer to remove water, then mashed |
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Firm tofu, well drained |
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Firm tomato, thinly sliced, for garnishing |
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Fresh almond milk* |
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Fresh apple juice, or unsweetened bottled |
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fresh bread crumbs |
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Fresh cashew milk* |
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Fresh cashew milk** |
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Fresh chives, chopped |
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fresh cilantro, chopped |
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Fresh cilantro, chopped, plus 8 sprigs for garnishing |
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Fresh cilantro, minced |
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fresh cilantro, mint, and basil, minced |
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Fresh corn kernels from one ear of corn |
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Fresh daikon and ginger, finely grated, for serving |
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Fresh dill, chopped |
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Fresh ginger juice * |
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fresh ginger juice* |
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Fresh ginger juice* or 1 tsp. fresh ginger, finely grated |
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Fresh ginger juice** |
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Fresh ginger, grated finely |
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Fresh ginger, peeled and finely grated |
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Fresh ginger, peeled and finely minced |