A Really Good Cilantro Sauce

Ingredients:

• 6 bunches fresh cilantro roughly chopped
• 6 garlic cloves roughly chopped
• 1 jalapeno pepper seeded and chopped
• 1/2-1 cup rice vinegar to taste
• 1/8 cup canola oil or more to emulsify
• 1/8 cup olive oil or more to emulsify
• 1 lemon juice of
• salt to taste
• ground pepper to taste

Steps:

• Put cilantro into a blender a few bunches at a time
• It will take a while to break down the cilantro but eventually all 6 bunches will fit Using a food processor will effect the texture and not in a good way
• Gradually add all other ingredients except the oils
• Add oils last slowly to emulsify

Aj's Mild Salsa

Ingredients:

• 4 roma tomatoes
• 1/2 red onion chopped
• 4 jalapenos finely chopped stems and seeds removed
• 1/2 hot pepper finley chopped seeds removed
• 1/2 habanero pepper finely chopped seeds removed
• 2 garlic cloves
• 1 tablespoon green chili canned No seeds
• 20 leaves cilantro
• 1 8 ounce can tomato sauce
• 2 tablespoons vinegar
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lime juice
• 1 teaspoon salt

Steps:

• Combine tomatoes red onion garlic cloves tomato sauce oil vinegar cilantro lemon juice lime juice into a blender and puree
• Pour into a medium sauce pan and put over low heat adding jalapenos hot pepper and habinero Stirring occasionally bring to a rapid boil
• Before removing from heat add salt stir good
• Put in a sealed container and refrigerate for a few hours then enjoy

Another Notch Fried Rice

Ingredients:

• 6 cups cooked rice
• 4 large eggs
• 1 1/4 teaspoons salt
• 1/8 teaspoon ground black pepper plus
• 1/4 teaspoon ground black pepper
• 4 teaspoons vegetable oil
• 2 cups yellow onions chopped
• 1 8 ounce package bean sprouts rinsed and patted dry
• 1 cup carrot peeled and grated
• 1 cup green onion chopped
• 1 cup frozen green pea
• 1/2 cup celery chopped
• 1 teaspoon garlic minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Steps:

• Cover a baking sheet with aluminum foil
• Spread the cooked rice out onto the prepared baking sheet and cool at room temperature for one hour
• In a small mixing bowl whisk together the eggs 1/4 teaspoon of salt and 1/8 teaspoon of pepper
• Heat 2 teaspoons of vegetable oil in a large heavy skillet over medium heat for 2 minutes
• Add the eggs and scramble stirring constantly
• Break up the eggs into little pieces with the back of a spoon
• Transfer the eggs to a bowl and set aside
• Increase the heat to medium-high and add the remaining 2 teaspoons of vegetable oil to the skillet
• Add the yellow onion bean sprouts 1 teaspoon salt and 1/4 teaspoon of pepper
• Cook stirring constantly for 2 minutes
• Add the carrots green onion peas celery and garlic
• Cook stirring constantly for 1 minute
• Add the cooled rice and cook stirring constantly for 4 minutes
• Return the scrambled eggs to the skillet
• Add the soy sauce and sesame oil
• Cook for 2 minutes stirring constantly
• Remove from heat and serve immediately

Apple Cobbler

Ingredients:

• 8 medium apples peeled and sliced
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 1 lemon squeeze the juice out and grate the rind
• 1/4 cup butter
• 1 cup flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg slightly beaten

Steps:

• Preheat oven to 400 degrees F
• Mix apples sugar spice and lemon together
• Heat through either in the microwave or in a sauce pan until bubbly
• Stir often
• Cobblers mixture
• Sift all dry ingredients
• Cut in butter until mixture resembles course crumbs
• Mix milk and beaten egg
• Add all at once to dry ingredients
• Stir just to moisten
• Drop spoonsful of cobbler topping over hot sweetened fruit mixture
• Bake for 20 minutes or until crust is browned
• Serve warm with vanilla ice cream or heavy cream

Armenian Eggplant Salad

Ingredients:

• 4 green chili peppers Anaheim
• 2 red bell peppers
• 2 medium eggplants
• 3 -4 ripe tomatoes
• 1 purple onion chopped finely
• 2 garlic cloves pressed
• 1 bunch parsley chopped finely
• 1/2 teaspoon paprika
• 1/4 cup lemon juice
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1 pinch cayenne pepper
• salt and black pepper to taste

Steps:

• Roast all the peppers and eggplant under broiler turning so all sides are roasted evenly
• When the skins are charred remove from broiler and allow to cool
• Placing them in a paper bag allows them to steam so the skins may be easily removed
• Peel seed and dice the peppers and place in a salad bowl
• Peel and dice the eggplant and add to bowl
• Add the tomatoes onion garlic parsley and seasonings
• Toss all ingredients well cover the bowl and place in the refrigerator to chill
• This salad can be made 24 hours in advance and will taste even better when the flavors are allowed to blend

Artichoke and red pepper risotto

Ingredients:

• 2 -3 cups vegetable broth
• 1/2 small red bell pepper cut julienne
• 1/2 cup artichoke heart cooked
• 1 teaspoon olive oil
• 1 onion minced
• 1 cup arborio rice
• 1/3 cup dry white wine
• 1/4 cup parmesan cheese
• 1 tablespoon minced parsley

Steps:

• Heat broth to near boil and keep hot in saucepan
• Cook bell pepper and artichoke hearts in 2 tbs
• broth
• Remove
• Cook onion in 2 tbs
• broth until softened
• Add oil and rice and cook 1 minute
• Add wine
• Cook until wine is almost gone
• Add broth just to cover rice
• Cook and stir over medium heat until broth is absorbed
• Add more broth and continue cooking broth down and adding new broth until rice is just done about 20 minutes
• Add vegetables and cook to heat done
• Stir in Parmesan and parsley before serving
• Makes 2 servings

Asian-Style Noodles With Spinach, Carrots and Mushrooms

Ingredients:

• 7 ounces thin cellophane noodles or mung noodles
• 1/2 cup tamari
• 3 tablespoons sesame oil
• 3 tablespoons sugar
• 2 tablespoons minced fresh garlic you can use less
• 1 tablespoon vegetable oil
• 1 onion sliced
• 1 teaspoon dried chili pepper flakes to taste
• 3 carrots peeled and cut into matchsticks about 2-inches long
• 1/2 lb button mushroom sliced
• 3 cups fresh Baby Spinach
• green onion chopped

Steps:

• Soak the noodles in a bowl of warm water to cover until softened this will take about 8-10 minutes for thin noodles drain well
• Cook the noodled in a pot of boiling water for about 2 minutes; drain and rinse with COLD water; set aside
• In a blender or using a whisk blend the tamari sesame oil sugar and garlic until smooth if you are using a whisk mix until no sugar granules remain
• Heat about 1-2 tablespoons vegetable oil in a wok or a large skillet over high heat until the oil JUST begins to smoke
• Add in the onions carrots and dry pepper flakes; cook for about 3 minutes or until the onions are softened
• Add in sliced mushrooms and stir-fry until softened about 4 minutes
• Add in the fresh spinach and stir-fry for about 30 seconds
• Add in the noodles and tamari mixture; toss to coat and simmer stirring occasionally until most of the liquid is absorbed about 3-5 minutes
• Transfer to a large bowl and sprinkle with green onions if desired

Avocado and Feta Salsa

Ingredients:

• 4 plum tomatoes chopped
• 2 tablespoons finely chopped red onions
• 2 garlic cloves minced
• 1 package crumbled feta cheese 4 oz
• 2 tablespoons chopped fresh parsley
• 3 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 avocados chopped

Steps:

• Stir together first 9 ingredients Gently stir in avocado just before serving
• Serve with assorted tortilla chips

Avocado Mango Cashew Salad From Vegan Eats World

Ingredients:

• 2 tablespoons lime juice
• 1 tablespoon light brown sugar or palm sugar
• 1/4 teaspoon salt
• 1 pinch white pepper
• 1 ripe avocado diced into cubes
• 1 ripe mango peeled and diced
• 1 medium red onion chopped small
• 1 cup chopped fresh cilantro
• 1 tablespoon chopped of fresh mint
• 1 small hot green chili pepper Thai or Serrano
• 1/4 cup chopped roasted unsalted cashews

Steps:

• In a large mixing bowl whisk together lime juice brown sugar salt and white pepper Add the cubed avocado and toss to coat Now add the mango red onions cilantro mint chile and chopped cashews to the bowl
• Use a wide rubber spatula to thoroughly stir the salad making sure the avocado and mango are coated with the lime dressing
• Enjoy immediately

Avocado, Tomato amp; Feta Cheese Appetizer

Ingredients:

• 2 avocados chopped
• 4 roma tomatoes chopped
• 1 small red onion chopped
• 1 bunch cilantro trimmed and chopped
• 4 ounces feta cheese crumbled
• 1/4 cup olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon ground cumin
• 1 teaspoon kosher salt

Steps:

• Combine the avocados tomatoes and onion in a bowl Mix gently Stir in cilantro Add feta cheese olive oil vinegar cumin and salt and mix until combined Chill covered in the refrigerator Serve with warm pita wedges tortilla chips or crostini Refrigerate leftovers

Bacon With a Vegan

Ingredients:

• 1 tablespoon oil neutral tasting don't use extra virgin olive oil-too strong
• 1 14 ounce package firm tofu cut into strips to resemble bacon
• 2 tablespoons soy sauce I use Bragg's Aminos
• 1 teaspoon liquid smoke
• 2 teaspoons brown sugar I might try molasses next time
• 2 tablespoons nutritional yeast
• fresh ground black pepper

Steps:

• Heat oil into large skillet
• Fry bacon strips on low heat until crispy on the outside To do this
• place them in the pan in the oil and let them simmer for about 10 minutes
• without turning Now they are firm enough to turn easily
• Turn them and simmer another 10 minutes on the other side
• Mix the soy sauce with the liquid smoke and brown sugar
• stirring to disolve sugar
• Remove skillet from heat
• Pour the liquid smoke mixture into the pan and move the tofu around so all sides are coated Place back on heat
• Sprinkle the nutritional yeast
• covering all sides If you like
• sprinkle a little freshly ground black pepper on now Stir gently until the liquid is gone and the tofu is covered with a crispy coating of yeast Enjoy

Baker's Angel Flake Coconut Macaroons

Ingredients:

• 1 14 ounce package sweetened coconut 5 1/3 cups
• 2/3 cup sugar
• 6 tablespoons flour
• 1/4 teaspoon salt
• 4 egg whites
• 1 teaspoon almond extract

Steps:

• Mix coconut sugar flour and salt in a large bowl Stir in egg whites not whipped and almond extract until well blended Drop by tablespoonful onto greased and floured cookie sheets
• Bake 325F for 20 minutes or until edges of cookies are golden brown Immediately remove from cookie sheets to wire racks Cool completely

BBQ Grilled Squash and Zucchini

Ingredients:

• 1/2-1 cup kraft honey barbeque sauce this is specifically what Donna used but any HONEY bbq will do
• 5 -10 medium squash or 5 -10 medium zucchini

Steps:

• Oil the grill surface or spray with Pam Preheat grill to medium
• Cut veggies into spears Place them in a casserole dish large enough to hold them and roll them around a bit
• Pour enough bbq sauce onto the spears to coat Toss to coat evenly This can also be done in a zip-top bag
• When the grill is hot about 10-15 minutes before placing your meat on the grill place the vegetable spears lengthwise across the grates so they will not slip through Grill brushing on extra bbq sauce
• Cook until heated completely through and done to you liking I like serving them hot but tender-crisp

Beet Hash Cakes With Dill Vinaigrette

Ingredients:

• 1/4 cup apple cider vinegar
• 4 garlic cloves chopped
• 2 -3 tablespoons chopped fresh dill
• 1 teaspoon stone ground mustard or 1 teaspoon Dijon mustard
• 1 pinch salt
• 1 pinch pepper
• 1/4 cup sunflower oil olive oil won't work well here or 1/4 cup canola oil olive oil won't work well here
• 1 cup peeled and grated potato
• 3/4 cup peeled and grated beet
• 1/4 cup peeled and grated carrot
• 1 medium onion in 1/4-inch slices
• 1 tablespoon rice flour or all-purpose flour
• 1 egg
• 2 tablespoons sunflower oil or 2 tablespoons canola oil
• sour cream or vegan sour cream to garnish

Steps:

• Make dressing in a bowl
• whisk together vinegar
• garlic
• dill
• mustard
• and salt and pepper until well combined Whisking constantly
• add 1/4 cup oil in a thin
• slow stream If the dressing still looks separated after all the oil has been added
• a little more mustard whisked in should do the trick Set dressing aside
• Make cakes in a bowl stir together potato
• beet
• carrot
• and onion Add flour and egg and mix well
• Heat 2 tablespoons oil in a skillet over medium-high heat When a drop of water sizzles in the oil
• youre ready take about 1/4 cup of the beet mixture and flatten it out in the oil Put as many cakes in as you can without crowding the pan Once youve got them all in
• cover and let cook 3-4 minutes Uncover
• flip
• re-cover
• and cook the other sides 2-3 minutes Fry remaining mixture in batches
• Serve with a liberal amount of vinaigrette and a dollop of sour cream
• if desired

Beets in Mustard Cream

Ingredients:

• 1 lb fresh beet peeledboiled until tender and then slicevery thinly
• 2 tablespoons Dijon mustard
• 1 tablespoon tarragon vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup lite olive oil or 1/4 cup virgin olive oil
• 1 cup plain yogurt

Steps:

• Thoroughly combine mustard vinegar saltamp; pepper
• Slowly whisk in the olive oil pouring in a slow steady stream whisking all the while
• Stir in the yogurt to finish the dressing
• Pour the mustard cream over the beets toss cover and refrigerate for at least an hour

Black Bean Rice Burgers

Ingredients:

• 1 15 ounce can black beans rinsed and drained
• 1 cup cooked brown rice
• 1 small onion finely chopped
• 1 egg lightly beaten
• 2 tablespoons salsa plus
• 1/4 cup salsa
• 1/4 cup reduced-fat sour cream
• 4 lettuce leaves
• 4 slices reduced-fat cheddar cheese 1 oz slices
• 4 hamburger buns split

Steps:

• In a bowl mash beans with a fork; add the rice onion egg and 2 tablespoons salsa; mix well
• Season if needed with salt and pepper
• Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray
• Flatten to 1/2-inch thickness; cook over medium heat for 4-5 minutes on each side or until firm and browned
• In a small bowl combine sour cream and remaining salsa; on bottom bun place a lettuce leaf burger sour cream mixture and slice of cheese; cover with top bun

Blackberry, Honey, and Yogurt Pops

Ingredients:

• 2/3 cup water
• 2/3 cup sugar
• 3 6 ounce containers fresh blackberries 3 1/2 - 3 3/4 cups
• 1 cup plain nonfat yogurt preferably organic
• 5 teaspoons honey
• 4 teaspoons fresh lemon juice

Steps:

• Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat stirring until sugar dissolves Move simple syrup to small bowl and chill until cold about 1 hour
• Place blackberries in processor; puree until smooth Pour blackberry puree into strainer set over medium bowl Using rubber spatula press on solids to extract as much puree as possible Discard seeds in strainer
• Measure 2 cups blackberry puree and place in another medium bowl for pops reserve any remaining puree for another use Add chilled simple syrup yogurt honey and lemon juice to puree; whisk to blend
• Divide mixture among 10 molds each about 1/3 - 1/2 cup capacity Top with mold cover if available and insert stick into each If cover is not available cover top of mold with plastic wrap pulling taut; freeze until partially frozen then insert stick into center of plastic wrap and into pop mixture in each
• Freeze pops until firm at least 8 hours or overnight
• Dip bottom of mold into hot water 10 to 15 seconds to loosen pops Remove pops from molds and serve

Braised Wild Leeks

Ingredients:

• 20 wild leeks
• 3 tablespoons butter
• 1 tablespoon maple syrup

Steps:

• Trim the leeks like you would a green onion retaining the bulb and the leaves
• Rinse thoroughly to wash away any trapped dirt and chop the leaves coarsely
• Pour just enough water in a 10 inch pan to cover the base
• Add the leeks butter and maple syrup to the water and bring to a boil
• Cover with a tight fitting lid and steam until all the water evaporates
• Remove the lid from the pan and saut for a few more minutes until the leeks are tender
• When ready to serve the leaves will lookand taste like cooked spinach

Breakfast Crepes

Ingredients:

• 1 1/2 cups whole milk
• 3 large eggs
• 3 tablespoons sugar
• 1 teaspoon salt
• 5 tablespoons unsalted butter melted
• 1/2 cup brandy
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• additional butter for cooking
• additional sugar such as apple or apricot for serving or clear jelly such as apple or apricot for serving
• nutella

Steps:

• PreparationIn a blender combine milk and eggs Mix on medium-high speed until foamy about 10 seconds Turn blender to low speed and remove feed top With blender going add sugar and salt Replace feed top and blend on high speed for a few seconds then turn blender back to low In the same manner add butter brandy and vanilla replacing feed top and blending for several seconds after each addition Turn blender off Add flour all at once and blend until just combined
• Place crpe pan over moderately high heat With flexible spatula spread a tiny amount of butter in pan an alternative method is to brush the pan with melted butter using a pastry brush and heat until butter just begins to smoke Pour 1/4 to 1/3 cup batter into the pan As you pour quickly tilt the pan in all directions to spread a thin layer of batter across the bottom Pour in just enough batter to cover the pan
• Cook crpe over moderately high heat until bubbles just begin to form on the exposed surface about one to two minutes Lift up the edge to check the cooking process if the crpe starts to burn before it is cooked through turn down the heat If it is not nicely browned after two minutes turn up the heat
• When underside of crpe is browned flip and cook another minute or less until other side is browned Remove from pan and keep warm in the oven loosely covered with foil
• Grease pan with a very small amount of butter and repeat process Continue until all batter is used stacking cooked crpes on a plate in the oven To serve sprinkle each crpe with sugar or spread with jelly and fold or roll up
• Note
• Making the batter for these crpes is relatively easy but cooking them can be laborious Once you have a gotten a feel for the procedure you will probably have to tinker with the heat and cooking time since every pan behaves slightly differently you can save time by using two pans at once Stagger the process so you are pouring the batter into one pan while a crpe is cooking in the other This way you will be able to closely attend to both but will finish in half the time

Broiled Winter Squash, Carrots and Onions

Ingredients:

• 1 medium butternut squash
• 3 large carrots
• 2 large white onions
• 3 tablespoons olive oil
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon curry powder

Steps:

• Preheat your broiler and set the oven rack to the highest level so that your veggies are 2-3 inches from the heating element
• Peel
• deseed
• and cut butternut squash I prefer to cut it into about 1/3 matchstick
• but dicing works well also
• Peel onions
• cut in half and then into 1/4-1/3 strips
• Scrub carrots and cut into large matchsticks or 1/4 coins
• Put the veggies into a large bowl
• drizzle with olive oil and toss to coat Sprinkle with all spices and toss again to even distribute spices
• Spread veggies in a single layer on a large jelly roll pan You may have to do more than one batch
• Broil veggies for 4-5 minutes
• or until the first side gets medium brown Stir or flip veggies and put in for another 3-4 mins or until the outsides are crispy and the insides are tender Repeat with any remaining veggies Serve as soon as possible
• though I was able to put the first batch in a warmed casserole and keep until the second batch was done without comprimising the texture

Brown Rice Salad With Black-Eyed Peas

Ingredients:

• 3 cups cooked long-grain brown rice
• 1 15 1/2 ounce can black-eyed peas rinsed and drained or 1 1/2 cup cooked
• 1/2 cup minced red onion
• 2 celery ribs cut into 1/4-inch slices
• 1/4 cup chopped toasted pecans
• 2 tablespoons minced fresh parsley
• 1/2 cup olive oil
• 3 tablespoons cider vinegar
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 cup cayenne

Steps:

• In a large serving bowl combine the rice black-eyed peas onion celery pecans and parsley; set aside
• In a small bowl combine the oil vinegar thyme salt and cayenne
• Mix well then pour the dressing over the salad; toss to combine and serve

Buckwheat Noodles with Mushroom Sauce

Ingredients:

• 12 ounces buckwheat noodles
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 lb mushroom finely chopped
• salt and pepper
• 2/3 cup low-fat yogurt
• 1 tablespoon soy sauce

Steps:

• Pour boiling water over noodles cover let stand 8 minutes then drain
• Melt butter in skillet and add mushrooms and saute 5 minutes
• Season with salt and pepper
• Stir in yogurt and soy sauce
• Pour sauce over noodles and serve

Buckwheat Tortilla Pizza

Ingredients:

• 40 g buckwheat flour
• 80 ml water
• 1/2 teaspoon dried oregano
• 1 teaspoon olive oil
• 1 200 g can chopped tomatoes
• 1 tomatoes sliced
• 20 g spinach
• 1 garlic clove crushed
• 1 tablespoon nutritional yeast

Steps:

• Preheat the oven to 200C/390amp;deg;F
• Add some olive oil to a frying pan to heat Mix together all the tortilla ingredients then add half of the mixture to the frying pan heat for 2 minutes on each side over a medium heat then set aside and repeat with the other half of the mixture
• Add the chopped tomatoes and crushed garlic clove to a saucepan bring to the boil then reduce to a simmer and leave for 5 minutes
• Spread the tomato mixture on top of the tortillas and add the rest of the toppings Place in the oven for 10 minutes to cook and then serve

Bulgar With Peas and Mint

Ingredients:

• 1 cup Bulgar wheat before soaking
• 1 1/2 cups boiling water
• 1 garlic clove finely chopped
• 2 cups lightly packed mint leaves chopped from about 1 bunch
• 1 cup parsley leaves lightly packed chopped
• 1 cup fresh peas or frozen and thawed
• 1 lemon zest of
• 1 tablespoon lemon juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon sea salt

Steps:

• In a large bowl combine bulgur and water cover and set aside until water is absorbed about 30 minutes
• Add garlic mint parsley peas zest juice oil and salt and toss until combined Serve cold or at room temperature

Butterbean Burgers

Ingredients:

• 4 garlic cloves
• 2 chilies
• 1 bunch cilantro
• 2 15 ounce cans butter beans
• 3/4 cup breadcrumbs
• 3 cups shredded mozzarella cheese
• 2 eggs
• salt
• pepper
• cumin

Steps:

• Mince the garlic
• Finely chop the chilis
• Chop the cilantro
• Beat the eggs
• Combine all ingredients in a bowl and knead them together FYI The mozerella cheese is the shredded kind Add the spices to taste
• Form into a ball and roll into a large sausage
• Cut into 10 patties
• Saute on low heat till both sides are browned Itll take about 10 minutes
• Dress up your burger as you like

Butternut Pumpkin Soup With Ginger and Coconut

Ingredients:

• 600 g diced butternut pumpkin You'll need a 1 kg pumpkin
• 1 large onion chopped
• 1 tablespoon oil
• 2 teaspoons minced garlic
• 2 tablespoons grated or minced gingerroot I used the bottled type
• 400 ml vegetable stock good quality
• 150 ml coconut milk
• 1 tablespoon lemon juice
• 1 tablespoon tomato paste
• 1 teaspoon sugar

Steps:

• Saute pumpkin garlic ginger and onion lightly in vegetable oil
• Add stock it should just cover the pumpkin Bring to boil and cook gently for 15 minutes
• Let cool slightly and puree in blender or food processor or use your stick blender straight in the pot
• Return to heat add coconut cream lemon juice tomato paste and sugar
• Simmer another five minutes
• Season to taste with salt and pepper
• Serve with lots of fresh crusty bread

Carrot Celery Tomato Soup

Ingredients:

• 4 medium plum tomatoes
• 10 ounces carrots
• 2 medium celery ribs
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 teaspoons sugar
• 2 cups water

Steps:

• 1 Wash and steam all the veggies in pressure cooker up to 3 whistles
• 2 Let it cool remove tomato skin and blend all the boiled veggies until smooth
• 3 Pass it through a strainer add some water if required
• 4 Heat butter and pour-in the blended veggies with water amp; bring it to boil
• 6 Add more water if required
• 7 Add salt sugar and white pepper Adjust according to taste Serve it with whole wheat grilled cheese sandwich for a quick and comfy healthy meal

Cheddar Pinwheels

Ingredients:

• 2 cups unbleached flour sifted
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/4 cup butter
• 2/3 cup milk
• 1 cup cheddar cheese extra sharpgrated

Steps:

• Sift the flour salt and baking powder together in a mixing bowl and then cut in the butter
• I use my food processor whirling just until the mixture is crumbly Add the milk and stir together quickly but thoroughly
• Turn out on a floured board and knead for 30 seconds then roll out to a 1/8 inch thickness
• Spread with the grated cheese and roll up tightly like cinnamon rolls
• Cut into 3/4 inch slices and transfer to baking sheets and bake in a moderate oven 375 degrees F for 20 minutes or until delicately browned

Cherry Tomatoes With Ginger Dressing

Ingredients:

• lemon
• 2 tablespoons lemon juice
• 4 cms piece fresh ginger I think you could use minced ginger from a jar here too
• 500 g cherry tomatoes halved
• 4 green shallots finely chopped
• 1 teaspoon caster sugar
• 1/4 cup olive oil

Steps:

• Peel rind thinly from lemon using a vegetable peeler
• Cut rind into thin strips
• Combine rind and juice in small pan
• Boil covered for 2 minutes
• Peel and cut ginger into wafer thin slices
• Cut slices into thin strips
• Combine rind mixture ginger and remaining ingredients in a bowl
• Mix well
• Serve

Chestnut Mushroom Pate

Ingredients:

• 60 g unsalted butter
• 1 onion chopped
• 4 garlic cloves finely chopped
• 500 g chestnut mushrooms
• 1 teaspoon dried thyme
• 100 g cream cheese
• 100 ml fromage frais
• 1 cup slivered almonds reserve a handful for garnish
• 1 cup walnuts chopped

Steps:

• Chop the chestnut mushrooms
• melt the butter and saut the onion and garlic for 5 minutes Add the mushrooms and thyme
• and saut for 8 minutes or until the mushrooms are cooked
• Reserving the juices in case you need to add a little moisture in step three
• drain the onion/garlic/mushroom mixture
• and blend it with the cream cheese and fromage frais
• Reserving some slivered almonds for garnish
• process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR
• if you prefer a finer
• smoother pat
• add the onion/garlic/mushroom to the food processor and process OR
• for a more varied texture
• process some of the onion/garlic/mushroom mixture with the nuts
• then fold both mixtures together until they are well-combined If the mixture becomes too dry which is unlikely
• add a little of the juice reserved in step two
• Chill the pat for 2 hours
• then scatter the reserved slivered almonds on top and serve the pat with crusty bread
• pita bread
• crackers or vegetable sticks This pat is best eaten within 2 days
• Chefs Note Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour If you cannot find these
• use flat field mushrooms which are always great
• but may need a little more cooking

Chili Lime Glass Noodles

Ingredients:

• 4 ounces cellophane noodles
• 3 1/2 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 3 tablespoons lime juice
• 1/2 teaspoon chili-garlic sauce Huy Fong brand recommended
• 1 1/2 tablespoons toasted sesame oil divided
• 1 8 ounce package plain tempeh diced
• 1 12 ounce package button mushrooms trimmed and sliced
• 1 lb baby bok choy thinly sliced on the diagonal
• 2 cups bean sprouts
• 6 green onions thinly sliced
• 2 1/2 tablespoons fresh ginger minced
• 1/2 cup basil chopped garnish
• 1/4 cup roasted peanuts chopped into small pieces garnish

Steps:

• Soak noodles in large bowl of water for 10 minutes Drain and set aside
• Heat 1 1/2 tsp sesame oil in skillet over high heat Add tempeh and stir-fry 4 minutes or until golden on all sides
• Add 1/4 cup water and cook for 2 minutes Transfer tempeh to bowl
• Add remaining sesame oil to skillet Add mushrooms and bok choy and stir-fry 2 minutes Stir in hoisin sauce green onions ginger and tempeh
• Stir-fry 1 minutes Serve topped with basil and peanuts

Citrus Haricots Verts

Ingredients:

• 1 bunch fresh French haricots vert or 1 bunch green beans washed
• 2 tablespoons olive oil
• 1 garlic clove minced
• 1 teaspoon finely grated orange zest
• 2/3 cup water
• 1 navel orange segmented without membrane
• 1 red grapefruit segmented without membrane
• 1 teaspoon sugar
• 2 tablespoons cold butter
• salt and pepper

Steps:

• Trim ends from beans Heat olive oil in a large saut pan over medium high heat Add beans and toss to coat Add garlic and orange zest and saut 1 minute Add 2/3 cup water and simmer beans uncovered until almost all the water has evaporated about 4 minutes Remove beans from pan onto serving dish Note that haricots verts will cook faster than regular green beans
• Add orange and grapefruit segments and stir gently to warm through juices will come out When juices begin to simmer stir in sugar and remove from heat Stir in cold butter in small pieces until melted Season to taste and spoon over beans

Citrus Potatoes

Ingredients:

• 1 kg new potato washed
• 2 tablespoons olive oil
• 1 lemon juice and zest of
• 1 teaspoon salt

Steps:

• Boil the potatoes whole for 15-20 minutes until tender
• Drain and toss with olive oil the grated zest and juice of a lemon
• Season with salt Serve hot

Cold Asparagus with Pecans

Ingredients:

• 1 1/2 lbs fresh asparagus as young and tender as possible
• 3/4 cup finely chopped pecans
• 2 tablespoons vegetable oil
• 1/4 cup cider vinegar
• 1/4 cup soy sauce
• 1 teaspoon sugar
• ground black pepper

Steps:

• Trim the asparagus and cook in boiling water for 6-7 minutes or until barely tender and still bright green; drain and rinse under cold water then drain again
• Arrange in 1 or 2 layers in an oblong serving dish
• Mix the pecans with the oil vinegar soy sauce and sugar; pour over the asparagus lifting the stalks so that the mixture penetrates to the bottom
• Sprinkle with pepper
• Serve chilled
• This dish can be made up to 36 hours ahead of serving time

Cold Strawberry/Banana Pie

Ingredients:

• 3 whole sliced bananas
• 1 1/2 quarts fresh strawberries rinsed hulled and sliced
• 1 pint strawberry halved garnish
• 1 6 ounce graham cracker crust Keebler
• strawberry glaze
• 2 pints sugar
• 1 pint water
• 1 pint strawberry cleaned pared

Steps:

• Strawberry Glaze
• In a 3 quart saucepan bring the sugar and water to a boil
• Sugar and water mixture boiled forms a simple syrup - mixture will thicken slightly
• Add strawberries and simmer for 15-20 minutes then strain
• Serve hot or cold
• Make the Pie
• Take crust and starting with bananas layer them on the bottom
• Then layer strawberries
• And so on ending with strawberries on top until crust is full
• Pour glaze on top so it covers the pie and fruit on the bottom is also covered
• Refrigerate for 5-6 hours
• Garnish with strawberries and served with whipped cream if desired
• Experiment with a 3rd layer of sliced Kiwi
• Another variation of glaze stir in 1/8 cup of Grand Marnier or Cointreau after you take it off the heat

Corn and Tomato French Pasta

Ingredients:

• 1 lb bow tie pasta
• 2/3 cup olive oil
• 2 tablespoons minced garlic
• 1 tablespoon lemon juice
• 1 cup corn
• 3 tomatoes diced
• 14 ounces brie cheese cubed or mozzarella
• 2 teaspoons basil
• 1 teaspoon parsley
• 1/2 teaspoon black pepper

Steps:

• Cook pasta drain and allow to cool
• Heat oil lemon juice and garlic in a pot
• Add the corn and spices
• Toss pasta with garlic and oil sauce
• Add tomatoes and cheese when the pasta is sufficiently cooled to avoid melting the cheese
• Serve topped with shredded parmesian and sundried tomatoes if desired

Corn Grits Cornbread

Ingredients:

• 1/2 cup cornmeal regular
• 1/2 cup cornmeal coarsely ground corn grits or polenta
• 1 cup flour
• 2 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup buttermilk or put 1 Tablespoon vinegar in your measuring cup and fill to 1 cup with milk
• 1/2 teaspoon baking soda
• 2 eggs
• 1/2 cup butter melted

Steps:

• Make buttermilk if youre going to do that
• so it can sit a bit and do whatever it does that makes it buttermilky
• Preheat oven to 425F
• Combine the dry ingredients except the soda
• Stir the baking soda into the buttermilk and add that to the dry ingredients
• Add eggs and melted butter Stir together and pour into a 9x9 pan
• Bake for 20 minutes

Cornbread Egg-Free/Vegan

Ingredients:

• 1 cup cornmeal
• 1 1/4 cups flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups rice milk or 1 1/4 cups soymilk
• 1/2 cup olive oil or 1/2 cup vegetable oil
• 2 tablespoons white vinegar
• 1 tablespoon corn syrup

Steps:

• Preheat oven to 375 degrees
• Grease an 8 or 9 square pan
• Combine the dry ingredients--cornmeal
• flour
• sugar
• baking powder
• baking soda
• and salt
• Stir in the wet ingredients--milk
• oil
• vinegar
• and corn syrup
• Pour batter into pan
• Bake for 20 minutes or until the sides begin to pull away from the edge of the pan and wooden toothpick inserted in center comes out clean

Cranberry French Toast

Ingredients:

• 1 loaf challah or other yeast egg bread
• 1 8 ounce package light cream cheese
• 1 cup sugar or Splenda
• 1 1/2 cups fresh cranberries or frozen some have even used dried cranberries and you may sub strawberries too
• 1/4 cup butter 1/4 cup
• 4 eggs
• 1/2 cup whole milk or almond soy or rice milk

Steps:

• Slice challah bread into thick pieces
• Combine the cream cheese sugar and cranberries together Cut a pocket into the bread and stuff cream cheese mixture inside
• Melt butter over medium heat in a skillet
• Beat eggs and milk together in a large bowl Dip stuffed bread into egg mixture coating both sides Place bread in skillet cook 1 to 2 minutes on each side till a nice golden brown
• Enjoy

Cream Scones

Ingredients:

• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup cream or 1/3 cup half-and-half etc
• 1/4 cup raisins or 1/4 cup currants

Steps:

• Sift dry ingredients into a bowl
• Add milk and stir until almost combined
• Add cherries and finish mixing until just combined
• Divide dough into 4 rounds on parchment covered baking sheet
• Sprinkle with sugar just before baking
• Bake at 375F for 15-20 minutes

Creamed Spinach

Ingredients:

• 1 10 ounce package frozen chopped spinach
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup half-and-half
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon freshly grated nutmeg

Steps:

• Cook spinach according to package directions Drain and set aside
• Melt butter in a medium saucepan over medium heat until it bubbles
• Add the flour and cook stirring constantly until the flour starts to brown
• Add the half amp; half and blend well using a wire whisk if necessary
• Cook stirring constantly until the mixture thickens enough to coat the back of a wooden spoon Reduce heat to simmer
• Add nutmeg and grated parmesan cheese Stir until cheese melts
• Stir in spinach
• Serve immediately

Creamy Corn Soup

Ingredients:

• 6 cups corn
• 4 1/2 cups milk
• 1 dash hot sauce

Steps:

• Add 3c of the milk to a saucepan turn to med-high until milk starts to boil then reduce the heat to med-low and simmer for 15min stirring occasionally
• Blend the soup in a mixer and then add the remaining 15c of milk hot sauce and serve

Creamy Tomato Soup

Ingredients:

• 2 tablespoons butter
• 1 small sweet onion chopped
• 1 stalk celery chopped
• 2 garlic cloves minced
• 28 ounces crushed tomatoes undrained
• 1 10 3/4 ounce can tomato puree
• 1 teaspoon basil
• 1 teaspoon cilantro
• 4 cups vegetable broth or chicken broth
• 8 ounces reduced-fat cream cheese cut into cubes
• 1/4 teaspoon pepper
• salt as needed to taste
• 1 -2 slice bacon cooked and crumbled for garnish

Steps:

• In a large soup pot
• over medium heat
• melt butter; add onion
• celery
• and saute in butter until softened about 5 minutes Add tomatoes un-drained
• basil and cilantro; bring to a boil Reduce heat; cover and simmer for 30 minutes or until vegetables are soft
• At this point puree or partially puree
• if desired
• or dont puree at all
• Add broth and cream cheese and pepper; salt to taste; heat through
• Serve with crumbled bacon on top if desired

Creamy Vegetarian Cajun Pasta

Ingredients:

• 454 g linguine dry
• 1 teaspoon olive oil
• 1 red pepper seeded and sliced
• 1 red onion sliced
• 3 garlic cloves minced
• 1 cup vegetable broth
• 1 cup skim milk
• 2 tablespoons flour
• 2 tablespoons cajun seasoning
• 3 tablespoons parmesan cheese
• 1 teaspoon salt

Steps:

• Cook linguine according to package directions
• Heat oil over med-high heat and stir fry the red pepper red onion and garlic to your liking
• In a small sauce pan whisk together broth milk and flour Place over med-high heat stirring often until it begins to thicken
• Once thickened remove from heat and add Cajun seasoning Parmesan and salt and mix well
• Pour sauce over cooked linguine and mix well
• Serve stir fried veggies over top of pasta

Crunchy Chocolate Truffle Pie Vegan-Friendly

Ingredients:

• 1 cup vegan semi-sweet chocolate chips
• 12 ounces firm silken tofu
• 1/2 cup pure maple syrup
• 1 cup creamy peanut butter
• 9 inches graham cracker pie crust
• 1/2 cup chopped chocolate-covered pretzels

Steps:

• Place chocolate chips in a microwave-safe bowl and microwave 30 seconds Stir and heat 30 seconds more Repeat stirring and heating until chocolate is just melted Set aside
• Combine tofu and maple syrup in food processor Blend 3 minutes or until smooth
• Add peanut butter and process until smooth
• Add melted chocolate and process until smooth
• Pour mixture into prepared pie crust smoothing top; refrigerate 20 minutes
• Sprinkle chopped pretzels on top and serve or refrigerate until ready to serve

Crunchy Yoghurt and Raspberry Pears

Ingredients:

• 2 medium pears peeled halved and cored
• 1/2 cup muesli
• 100 g Greek yogurt
• 100 g raspberries
• 2 tablespoons pure maple syrup

Steps:

• Place the pears in a pan cover with water and simmer for 20 minutes or until soft
• Divide the pear halves among four bowls top with muesli yoghurt and raspberries and drizzle with maple syrup

Cucumbers in Dill Cream

Ingredients:

• 1 1/2 cups sour cream
• 1/3 cup chopped fresh dill
• 2 tablespoons cider vinegar
• 1 teaspoon salt
• 4 dashes hot red pepper sauce or to taste
• 2 cups thinly sliced white onions 3 medium
• 1 lb seedless cucumber thinly sliced with peel 4 cups

Steps:

• Mix sour cream all but 1 T of the dill the vinegar salt and red pepper sauce in small mixing bowl
• Make 3 or 4 layers of onion cucumber and sour cream mixture in that order in a 2-quart serving bowl Refrigerate covered 1-2 hours spooning juice from bottom of bowl over top several times
• Sprinkle remaining 1 T dill over top and serve cold

Curry Omelette for One

Ingredients:

• 1 egg
• 2 teaspoons chopped chives approx
• 2 teaspoons curry powder sieve it if it's lumpy
• 1 tablespoon water
• 1 tablespoon olive oil

Steps:

• Beat egg in a small bowl
• Mix in chives
• curry powder and water
• Heat a small pan to a high heat Heat oil once hot
• Add egg mixture to hot Let it cook for five to ten minutes
• scuffing it occasionally so that it doesnt stick The bottom should become solid and quite browned
• Slide the bottom of the omelette onto a plate Hold the pan over the plate
• then flip them so the raw side of the omelette is face down on the pan
• Cook for another five or so minutes - until the bottom is as browned as the top
• EAT

Dan's Asian Rice

Ingredients:

• 2 tablespoons olive oil
• 6 celery ribs chopped
• 4 carrots chopped
• 2 medium onions chopped
• 1 tablespoon fresh garlic chopped
• 1 -1 1/2 teaspoon sambal oblek chili paste depending on how spicy you like it
• 4 cups brown basmati rice cooked
• 2 tablespoons light soy sauce
• 2 tablespoons sweet soy sauce Kecap Manis ABC brand

Steps:

• Cook rice or use left overs Set aside
• In a wok over medium-high heat add olive oil Let the wok get hot then add in the celery and carrots Cook for 2 minutes stirring
• Add onions Cook 2 minutes
• Add garlic and chili paste and cook for 1 minute stirring as you cook
• Turn heat down to medium then add in the rice Mix rice in well with vegetables
• Add soy sauces and mix well Let rice get nice and hot before serving
• Serve

David Rocco's Torta Di Ricotta

Ingredients:

• 17 ounces ricotta cheese 475g
• 3 tablespoons sugar 45ml
• 1 cup 35% cream 240ml
• 3 tablespoons bittersweet chocolate finely chopped 45ml
• 1 8 inch pie crusts
• 3 pears peeled halved and cored
• 3 cups water 710ml
• 3 tablespoons apricot jam 45ml

Steps:

• Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed In a mixing bowl blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency In a separate bowl whip 35% whipping cream with 1/2 tablespoon of sugar Gently fold whipped cream into ricotta mixture along with bittersweet chocolate Spread filling into piecrust
• In a saucepan heat sugar and 2 cups of water Once the sugar has dissolved add pears and let cook until soft and caramelized Remove pears from pan and let cool Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered Fill in gaps with extra pieces of pear if necessary
• In another saucepan heat remaining water and apricot jelly Stir and cook until jelly is liquefied so that it can be used as a glaze Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving

Deviled Eggs

Ingredients:

• 6 large eggs
• 1 tofu
• 1/2 cucumber
• 1/2 cup tomatoes
• 2 -3 leaves lettuce
• 1 dash pepper
• 1 dash paprika

Steps:

• 1 Place eggs in a single layer in a saucepan; add water to depth of 3 inches Bring to a boil; cover remove from heat and let stand 15 minutes
• 2 Drain immediately and fill the saucepan with cold water and ice Tap each egg firmly on the counter until cracks form all over the shell Peel under cold running water
• 3 Slice eggs in half lengthwise and carefully remove yolks Spoon Tofu Spread into egg whites Garnish if desired
• 4 Serve with lettuce cherry tomatoes and cucumber Optional
• Tip For extra flavor use the Mexican Tofu Spread
• Ingredients
• 6 large Eggs
• Original Tofu Spread
• 1/2 sliced cucumber
• 1/2 cup sliced cherry tomatoes
• 2-3 leaves lettuce
• Dash of Pepper
• Garnish paprika/parsley
• You can buy tasty Tofu Spread here https//tofuspreadcom

Double Fudge Banana Muffins/Brownies

Ingredients:

• 1 egg
• 1/3 cup packed brown sugar
• 1 1/2 teaspoons vanilla
• 1 cup mashed banana about 2-3 bananas
• 1 cup flour
• 1/3 cup oil
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/3 teaspoon salt
• 1/4 cup cocoa powder
• 2/3 cup chocolate chips

Steps:

• Preheat oven to 350F Grease or line muffin tin
• Whisk together the egg sugar oil vanilla and bananas
• Mix the dry ingredients and add to the wet Mix just until combined
• Add the chocolate chips
• Bake for about 20 minutes or until a toothpick comes out slightly sticky to get that brownie consistency
• Top with your favorite frosting or fudge

Double Spinach Fettuccine

Ingredients:

• 8 ounces spinach fettuccine uncooked
• 1 teaspoon vegetable oil
• 1 clove garlic crushed
• 3 cups spinach shredded
• 1 1/4 cups zucchini thinly sliced
• 1/4 cup sunflower seeds toastedunsalted
• 2 tablespoons grated lemons rind of
• 1/2 teaspoon salt
• 15 ounces garbanzo beans cannedrinsed and drained

Steps:

• Cook fettuccine as directed on package; drain
• Heat oil in 10-inch skillet over medium high heat
• Cook garlic in oil stirring occasionally until golden
• Stir in remaining ingredients
• Cook about 2 minutes stirring occasionally until zucchini is tender
• Stir in fettuccine

Easy Bread and Butter Pickles

Ingredients:

• 8 small pickling cucumbers unpeeled and cut into 1/4 inch thick slices
• 1 medium onion cut in half and thinly sliced
• 1 cup cider vinegar
• 3/4 cup sugar
• 4 1/2 teaspoons kosher salt
• 2 teaspoons mustard seeds
• 1/2 teaspoon dry mustard
• 1/2 teaspoon turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon celery seed

Steps:

• Combine cucumbers onion vinegar sugar salt mustard seeds dry mustard turmeric crushed red pepper and celery seeds; heat to boiling over high heat stirring occasionally
• Boil 1 minute stirring frequently
• Pour cucumber mixture into a large bowl; cool to room temperature stirring occasionally
• Cover and chill overnight before serving
• You can spoon cooled cucumbers and their liquid into jars with tight-fitting lids and refrigerate up to 4 weeks

Easy Gingerbread Cookies

Ingredients:

• 1 6 ounce package butterscotch pudding mix or 1 6 ounce package Vegetarian butterscotch pudding mix
• 3/4 cup butter
• 3/4 cup brown sugar firmly packed
• 1 egg
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 1/2 teaspoons ground cinnamon

Steps:

• Cream pudding and pie filling mix with butter and sugar; add egg and blend well
• Combine flour baking soda ginger and cinnamon; blend into pudding mixture
• Chill dough for 1 hour or until firm
• Roll dough on a floured board to about 1/4 inch thickness and cut with cookie cutter
• Place on greased baking sheets; use a straw to make a hole in the top of the cookie for hanging on the tree if desired
• Bake at 350F for 10 to 12 minutes
• Remove from oven and cool on wire rack
• Decorate if desired

Egg and Apple Bruschetta

Ingredients:

• 3 teaspoons extra virgin olive oil
• 1 -2 garlic clove minced
• 12 slices French bread baguette-style
• 3 hard-cooked eggs chopped
• 3/4 cup tart apple shredded
• 2 tablespoons walnuts chopped toasted
• 2 tablespoons bleu cheese salad dressing

Steps:

• Preheat oven to 450 degrees F
• Stir together oil amp; garlic then using a pastry brush brush one side of each bread slice with the oil mixture
• Place bread slices on a baking sheet amp; bake about 10 minutes or until tops of bread slices are golden brown
• Meanwhile in medium bowl toss together eggs apple walnuts amp; salad dressing
• Top each toasted bread slice with some of the egg mixture then serve immediately

Fermented Giardiniera

Ingredients:

• 2 cups thinly sliced carrots
• 2 cups thinly sliced red bell peppers
• 1 1/2 cups thinly slice onions
• 2 cups thinly sliced celery
• 4 cups cauliflower florets
• 2 cups thinly sliced green tomatoes
• 2 thinly sliced red jalapenos keep seed for more heat
• 3 long green chili pepperoncini peppers
• 3 -5 garlic cloves peeled and sliced super thin
• fresh thyme sprig
• 2 bay leaves
• 3 tablespoons unrefined salt
• 6 cups filtered mineral water using chlorinated tap water will prevent the beneficial bacteria to grow

Steps:

• Prepare brine by dissolving the salt in water
• Mix all the ingredients except the brine in a large bowl
• Add them to the Fermenting Vessel of choice check description above packing them down as you go
• Fill each jar with the brine leaving 1 -2 inches of headroomthe space at the top between the rim of the jar and the top of the vegetables Weight the vegetables so they are completely submerged in the brine
• Cover the top of the vessel with a lid coffee filter paper towel cheese cloth or tea towel to keep bugs out and odors inches
• Be sure to secure towels with a very tight rubber band or the ring from the canning jars
• Place the jar out of direct light
• Ferment at room temperature 4 days before checking the flavor If you prefer the flavor more sour continue fermenting
• If to your taste transfer the jars to the refrigerator
• Burp the jars once daily to release any built-up gasses the giardiniera does continue to ferment while in the refrigerator
• This doesnt need to be done in my home because we help ourselves to it daily

Feta Marinated

Ingredients:

• 12 ounces creamy feta cheese
• 2 garlic cloves sliced
• 1/2 teaspoon peppercorn
• 8 coriander seeds
• 2 tablespoons drained capers
• 1 bay leaf
• olive oil to cover
• fresh thyme sprig
• hot toast
• chopped tomato

Steps:

• Carefully cut feta into cubes
• Add garlic slices peppercorns coriander seeds capers bay leaf to your food processor and pulse Or use a mortar and pestle and crush
• Put feta in a jar with a top or use a bowl to add all ingredients together
• Layer ingredients starting with feta ingredients topping with Thyme sprigs on top
• Pour enough olive oil to cover cubes of cheese
• Let marinate in refrigerator for 2 weeks for optimal taste however; even overnight can be used with good results
• At end of marinating time just simply pick out the feta
• Serve with fresh toast points and some chopped fresh tomatoes and it will be ummm -- ummm -- good

Five-Spice Coleslaw

Ingredients:

• 1/2 white cabbage thinly sliced
• 2 carrots shredded
• 8 radishes thinly sliced
• 1/2 cucumber halved deseeded and thinly sliced
• 6 scallions shredded
• 4 tablespoons light mayonnaise
• 1 teaspoon sesame oil
• 1 lime Juice of
• 1 teaspoon Chinese five spice powder

Steps:

• Put the cabbage carrots radishes cucumber and scallions into a large bowl Cover and chill until ready to serve
• Mix all the dressing ingredients together in a bowl Toss with the coleslaw ingredients just before serving

Fool Your Friends Tacos

Ingredients:

• 1 cup vegetable stock
• 1 1/2 teaspoons hickory liquid smoke
• 1 cup textured vegetable protein TVP
• 1 tablespoon canola oil
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1 tablespoon water
• 2 tablespoons taco seasoning mix
• 12 taco shells or 12 corn tortillas
• 1/2 medium tomatoes chopped
• taco sauce of your choice

Steps:

• Bring the stock and liquid smoke to a boil in a small pot Remove it from the heat add the TVP and let sit for 5 minutes
• Warm the oil in a medium saucepan over medium-high heat Add the onion and saut for 1 minute Add red and yellow bell peppers and saut for an additional minute
• Add the rehydrated TVP Taco Seasoning and water Cook until all the water has been absorbed and Taco Seasoning has been evenly distributed
• Lightly toast the taco shells or soften the corn tortillas in a microwave for 30 seconds Fill with the TVP mixture and then top with tomatoes and taco sauce

Fragrant Orange Curry

Ingredients:

• 1 tablespoon ghee or 1 tablespoon butter
• 4 whole cloves
• 1 inch cinnamon stick
• 1/4 teaspoon cumin seed
• 1 pinch cayenne pepper
• 1/4 teaspoon mustard seeds
• 1 teaspoon fresh ginger peeled and grated
• 2 green cardamom pods seeds from
• 1 quart orange juice freshly squeezed

Steps:

• Heat ghee or butter in a medium pot over low heat Add spices and stir until fragrant
• Stir in orange juice and cook slowly for 15 to 20 minutes
• Serve hot in small bowls or cups with or without spoons

Fried Tofu

Ingredients:

• 1 350 g package extra firm tofu
• 3 tablespoons tamari or 3 tablespoons soya sauce
• 1/4 cup Red Star nutritional yeast
• 1 teaspoon seasoning EG Tony Chachere's Mrs Dash or mix your own combination
• 1 tablespoon olive oil to lightly grease a skillet or other veggie oil

Steps:

• Lightly grease a non-stick pan with oil
• Put tamari soy sauce in a bowl
• In another bowl mix yeast and spices
• Slice tofu into 1/4-inch slices
• Dip tofu in the tamari and then in the yeast mixture
• Fry until golden; flip and brown the other side
• Add a bit of oil if necessary

Garlic Mushrooms

Ingredients:

• butter
• 4 flat top mushrooms
• parsley
• 2 garlic cloves

Steps:

• Mix butter parsley and crushed/minced garlic
• Put into flat top mushrooms
• Put mushrooms in preheated oven at 180C
• Cook for 10 minutes basting occasionally or until mushrooms are steeped in melted garlic butter

Garlic, Chickpea and Spinach Soup

Ingredients:

• 2 tablespoons olive oil
• 6 garlic cloves crushed
• 1 onion chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 5 cups vegetable stock
• 1/2 lb potato peeled and finely chopped
• 1 15 ounce can chickpeas drained
• 1 tablespoon cornstarch
• 2/3 cup heavy cream
• 2 tablespoons tahini
• 8 ounces spinach shredded
• 1/4 teaspoon cayenne pepper
• salt
• fresh cracked pepper

Steps:

• Heat oil and sautee garlic and onion until soft and translucent
• Stir in the coriander and cumin powders and cook till aromatic
• Pour in stock and add chopped potatoes
• Bring to a boil and simmer 10 minutes add chickpeas and simmer 5 more minutes
• Blend cornstarch with cream tahini cayenne pepper salt and pepper as desired
• Stir into the soup along with the spinach
• Bring to a boil while stirring frequently and let simmer another 2 minutes
• Serve immediately

Goat Cheese Pita Pizza

Ingredients:

• 1 pita bread 6 1/2 inch diameter
• 1/3 cup prepared marinara sauce
• 3 ounces fresh goat cheese broken into large clumps
• 2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme
• 2 tablespoons finely slivered red onions
• 4 imported black olives
• 1 tablespoon finely diced red bell pepper
• 1 tablespoon extra virgin olive oil
• salt
• pepper
• 1 teaspoon freshly grated lemon zest of
• 1 tablespoon chopped flat leaf parsley

Steps:

• Preheat oven to 450F
• Place pita on baking sheet spread sauce to within 1/2 inch from edge
• Crumble cheese on top
• Sprinkle thyme onion olives and peppers and season
• Bake until cheese melts about 10 minutes
• When out of oven sprinkle with lemon zest and parsley
• Serves 2 as an appetizer or 1 as an entree
• NOTE Veggies should be blanched to ensure tenderness

Granola Bars

Ingredients:

• 2 cups rolled oats
• 1/4 cup wheat germ
• 1/2 cup dried cranberries
• 1/2 cup chopped dates
• 1/2 cup shredded coconut
• 1/4 cup sunflower seeds
• 1/3 cup slivered almonds
• 1/2 teaspoon cinnamon
• 1 pinch salt
• 1 tablespoon melted butter
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup honey
• 1 egg lightly beaten
• 1/2 teaspoon vanilla

Steps:

• Preheat oven to 350 degrees F
• Spray a 9-inch square baking pan with non-stick cooking spray
• Combine oats wheat germ dried fruits coconut sunflower seeds almonds cinnamon and salt in a large bowl
• Combine melted butter and brown sugar in a small bowl until well mixed and any lumps removed
• Stir in maple syrup honey egg and vanilla until smooth
• Add liquid mixture into dry mixture until dry ingredients are moistened
• Press mixture firmly and evenly into pan
• Bake for about 20 minutes or until golden and firm
• Cool completely before cutting into squares or bars
• Note other varieties of dried fruits and nuts may be substituted to suit your likes and dislikes

Greek Pita Lunch

Ingredients:

• 1 lb cottage cheese blended until smooth
• 1 cup feta cheese crumbled
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3 garlic cloves finely minced
• 1 tablespoon tahini
• 2 whole pita breads cut in half
• 12 spinach leaves washed and dried
• 2 medium tomatoes chopped
• 1 medium sweet green pepper chopped
• 1 red onion cut in rings
• 1/2 cup mixed sprouts
• pepper
• 1 cup tahini
• 1 lemon juice of
• 3/4 cup water
• 1 teaspoon cumin
• 1/4 cup minced parsley
• 2 teaspoons tamari
• 1 dash cayenne

Steps:

• In a bowl combine; cottage cheese with feta basil oregano garlic tahini Pepper to taste
• Mix well
• Put 1/2 cup of the cheese mixture in each half Pita pocket
• Put in 400F degrees oven for 5-7 minutes
• Add spinach tomatoes onion ringspepper and sprouts to each pocket
• Serve with Tahini dressing on the side Optional
• --------TahiniDressing-----------
• Mix Tahini with lemon juice then slowly add water until the Tahini thins out Stir in the cumin parsley tamari and cayenne

Greek Salad

Ingredients:

• 2 lbs medium tomatoes ripe chopped
• 2 medium cucumbers peeled chopped
• 2 green bell peppers cut into pieces
• 1 medium red onion finely chopped
• 6 ounces feta cheese
• 3/4 cup kalamata olive or other Greek olives
• 3 -5 sprigs of fresh mint
• 3 -5 sprigs fresh oregano
• 7 -10 sprigs parsley
• 3 tablespoons red wine vinegar
• salt and pepper
• 1/2 cup extra virgin olive oil

Steps:

• For the vinaigrette
• Coarsely chop the herbs that have been stripped from the stems In a smll bowl whisk together the red wine vinegar salt and pepper Gradually whisk in the oil so that the viniagrette dressing emulsifies and thickens slightly
• Add the chopped herbs then whisk the dressing again and test for seasonings
• For the salad
• Core and chop the tomatoes into 1-inch pieces Peel the cucumbers; cut each cucumber length-wise Scoop out the seeds with a teaspoon discard the seeds Cut the cucumber halves lengthwise into 2-3 strips then gather the strips together and cut them crosswise into 1/2-inch pieces
• Cut bell pepper in half then half again Be sure to discard the seeds and slice into stripsBe sure to cut out any of the white ribsCut each strip into dice
• Peel and trim the red onion Cut the onion cross-wise into thin rings Separate the rings
• Cut the feta cheese into 1/2-inch strips Gather the strips together and cut cross-wise into cubes
• Put the tomatoes cucumbers bell peppers and onion in a large bowl Briskly whisk the herb vinaigrette and pour it over the top of the salad With a large metal spoon toss the vegetables thoroughly in the herb vinaigrette dressing
• Add the olives and the feta cheese to the vegetables and gently toss again Taste for seasonings
• Allow the flavors to mellow before serving about 30 minutes

Green Goddess Spinach Dip

Ingredients:

• 3 tablespoons butter
• 6 scallions chopped
• 1 10 ounce package spinach thawed and drained
• 8 ounces cream cheese
• 1 tablespoon anchovy paste
• 3 teaspoons dried tarragon
• 1 teaspoon dried thyme
• 1 tablespoon lemon juice
• 1 teaspoon lemon pepper seasoning
• 3/4 cup sour cream

Steps:

• Heat butter and saute scallions until soft Add spinach and cream cheese
• stirring to mix and cooking about 3 minutes Add seasonings
• stir in well
• and turn off heat Add sour cream
• mix well Serve with crackers or pita crisps Freezes and reheats well

Grilled Pineapple and Red Curry Quinoa

Ingredients:

• 210 g quinoa
• 500 ml water
• 1 stalk lemongrass
• 2 pieces kaffir lime leaves
• 1 1/2 teaspoons salt
• 150 g pineapple slices
• 14 g fresh basil leaves chopped
• 14 g fresh mint leaves chopped
• 2 teaspoons red curry paste
• 2 tablespoons coconut oil
• 62 1/2 ml olive oil
• 2 teaspoons lime juice

Steps:

• Combine water lemongrass kaffir lime leaves 1 teaspoon salt and 1 tablespoons coconut oil in a pot and bring to a boil
• Add quinoa reduce heat to low cover and simmer for 15 minutes
• Leave lid on for another 5 minutes
• Fluff cooked quinoa with a fork Discard lemongrass and kaffir
• Set pineapple slices on a grill set to 220C/430amp;deg;F Char for 3 minutes on each side Chop into bit-size chunks
• Whisk red curry paste lime juice 1 tablespoons coconut oil olive oil and 1/2 teaspoon salt in a bowl
• Toss cooked quinoa pineapples dressing basil and cilantro in a bowl

Hazelnut Brown Butter Sauce

Ingredients:

• 1/4 cup butter
• 1/3 cup hazelnuts lightly toasted and chopped
• 1/2 cup white wine

Steps:

• In a small saucepan brown the butter over medium heat until it is nutty-smelling and golden-brown
• Add the wine and hazelnuts and let reduce slightly
• Serve over pasta or other dish of your choice

Healthy Ginger Carrot Muffins

Ingredients:

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1 teaspoon clove
• 1 teaspoon nutmeg
• 2 tablespoons ground flax seeds
• 2 large egg whites
• 1 cup sugar substitute I use Splenda
• 1/4 cup molasses
• 1/4 cup unsweetened applesauce
• 1/3 cup soymilk I use Silk
• 3 cups shredded carrots packed or 1 16 ounce bag baby carrots finely chopped in food processor
• 1 1/4 cups old fashioned oats

Steps:

• Preheat oven to 350F
• Sift together flour baking soda cinnamon ginger cloves nutmeg Add ground flaxseed Set aside
• In large mixing bowl beat egg whites until foamy Add Splenda molasses soymik and applesauce until smooth
• Stir in carrots
• Gradually add flour mixture to carrot mixture
• Stir in oats
• Fill muffin cups 2/3 full
• Bake for 15-20 minutes
• Enjoy

Hongos En Escabeche; Mushrooms Sauteed With Vinegar

Ingredients:

• 1 -2 tablespoon olive oil plus more to garnish
• 4 garlic cloves thinly sliced
• 1 lb small mushroom
• 1/2 teaspoon kosher salt
• 3 tablespoons sherry wine vinegar
• 1 bunch cilantro leaf

Steps:

• Put the olive oil in a medium skillet over medium-high heat When it is shimmering add the garlic and saute for 20 seconds Add the mushrooms and salt and saute until browned in spots and cooked through but still retaining their shape
• Add the vinegar and toss through; continue cooking until absorbed Taste and adjust seasoning Turn off the heat allow to cool slightly and garnish with the cilantro and an additional drizzle of olive oil Serve warm

Hot Millet Salad

Ingredients:

• 1 cup millet organic if possible
• 2 cups water
• 3 tablespoons onions
• 1 garlic clove
• 1 tablespoon olive oil approximately
• 1 red pepper chopped
• 1/2 cup parsley chopped
• 3 tablespoons almonds Tamari roasted chopped in halves
• 1 tomatoes chopped
• 1 1/2 tablespoons jalapenos diced
• 2 tablespoons lemon juice fresh
• salt to taste

Steps:

• Fry onion and garlic in oil until tender Add millet Cook three minutes stirring well Add two cups of water bring to a boil then lower heat to medium-low and cook covered for 25 minutes until tender
• While millet cooks chop other ingredients
• When millet is finished cooking turn off heat and add chopped ingredients to the pot Stir well
• Serve on two big plates and sqeeze lemon juice liberally on top Enjoy

Hot Quinoa Drink

Ingredients:

• 1/2 cup uncooked quinoa
• 2 cups soymilk
• 2 apples peeled cored and quartered
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Steps:

• Place quinoa and 2 cups water in a medium saucepan and bring to a boil Reduce heat to low cover and simmer 15 minutes or until quinoa is tender
• Drain well and return quinoa to saucepan
• Add soymilk apples sugar and cinnamon Bring to a simmer over medium-high heat Reduce heat to medium and simmer 5 minutes
• Transfer mixture to a blender add vanilla and puree until smooth
• Serve hot

Huevos Rancheros in Muffin Cups

Ingredients:

• 8 flour tortillas 5-inch
• 3 tablespoons butter melted
• kosher salt freshly ground black pepper
• 1 cup salsa prepared chunky cilantro salsa or your choice
• 3/4 cup black beans cooked
• 8 eggs
• 1/2 cup monterey jack pepper cheese shredded
• 1/2 cup sour cream

Steps:

• Preheat the oven to 400 degrees F Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup Brush both sides of the tortillas lightly with melted butter and sprinkle with salt Press the tortillas into the muffin tin creating little tortilla cups
• In a small bowl mix half the salsa with the black beans with salt and pepper Spoon a heaping tablespoon of the black bean mixture into each tortilla cup Crack an egg into each of the eight cups Bake until barely set about 8 minutes Top with cheese cover with aluminum foil and then bake for 6-7 minutes more To serve spoon the sour cream and remaining salsa on top of the eggs

I Should Sell This Salsa Salsa

Ingredients:

• 2 teaspoons olive oil
• 2 cups grape tomatoes
• 1 14 1/2 ounce can diced tomatoes
• 1 large garlic clove chopped
• 1/4 cup yellow sweet onion peeled and chopped fine
• 2 tablespoons fresh cilantro chopped fine
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1 dash red pepper flakes

Steps:

• Toss sweet grape tomatoes in olive oil
• In a medium skillet over medium-high heat roast tomatoes until they begin to blister and soften
• Add chopped garlic and heat just until garlic becomes aromatic
• Remove from heat and place in bowl of food processor
• Add canned tomatoes onions cilantro and seasonings process briefly with a few pulses until desired texture is obtained
• Serve right away with some warm tortilla chips or cover and refrigerate for later use
• Mucho bueno either way

Iced Red Tea

Ingredients:

• 4 cups boiling water
• 8 regular size red tea bags I use Kalahari Red Tea or 8 red zinger tea bags I use Kalahari Red Tea
• 2 cups cold water
• 1/2 cup sugar Splenda is best or 1/2 cup sugar substitiute Splenda is best

Steps:

• Pour 4 cups boiling water over tea bags cover and steep 5 minutes Remove tea bags from water squeezing gently Add 2 cups of cold water and 1/2 cup sugar or Splenda and stir until sugar dissolves Serve over ice

Incredible Low Fat Homemade Noodles for Soup

Ingredients:

• 2 cups flour
• 3/4 teaspoon salt
• 2 tablespoons Shedd Spread Country Crock melted
• 4 egg whites or 1/2 cup fleischmann Egg Beaters egg substitute
• 4 1/2 tablespoons cold water

Steps:

• In a medium size bowl
• combine flour
• salt
• and spread; mix thoroughly
• In a small bowl
• blend the egg whites with the cold water
• Make a well in the center of the flour mixture
• and put the egg mixture in the well; mix until the ingredients are blended
• Press into a ball
• Roll out until 1/8 thick on a floured board
• Cut into strips 1 1/2 wide and 4 long
• Bring whatever soup base you are making to a full boil and add the noodles all at once
• Return to a boil and cook 15 minutes
• stirring occasionally

Iranian Sugar Pickled Garlic

Ingredients:

• 1/2 lb garlic peeled around 5-7 heads
• 1 large red bell pepper chopped
• 1 jalapeno pepper chopped green or red
• 2 cups apple cider vinegar
• 2/3 cup white sugar
• 1/2 teaspoon ground dry mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 10 -15 peppercorns

Steps:

• Place garlic cloves in a medium bowl
• first cutting the large cloves in half Mix in the red bell pepper
• In a large saucepan over medium high heat
• place the vinegar and white sugar Place ground dry mustard and celery seed in the liquid mixture Add salt and peppercorns Bring to a boil Boil 5 minutes Stir in garlic and peppers Continue boiling 5 minutes Remove from heat
• Place garlic and peppers in sterile container to within 1 inch of the top Fill with remaining liquid to within 1/4 inch from the top Seal and store in the refrigerator approximately three weeks before serving
• Note
• If you blanch the garlic you wont have to wait the whole three weeks

Italian Flag Tortellini

Ingredients:

• 1 lb frozen broccoli
• 4 garlic cloves chopped
• 9 ounces fresh whole wheat cheese tortellini
• 1 14 ounce can of diced Italian tomatoes
• 1 tablespoon italian seasoning
• 1 tablespoon olive oil
• 1/2 teaspoon fresh ground black pepper
• 1 cup grated parmesan cheese

Steps:

• Thaw the Broccoli
• Bring a large pot of water to boil for the tortellini
• Meanwhile
• coat a very large skilet with olive oil Add the broccoli and pepper and saute for about 2 minutes Then
• add the garlic an saute for another 2 minutes Then
• add the tomatoes and Italian Seasoning and let it simmer over a low/medium heat for around 15 minutes
• Cook the tortellini to package directions When it is finished
• combine the tortellini wth the broccoli mixture and serve with grated parmesan cheese

Lalab Platter With Sambal Terasi

Ingredients:

• 10 Thai chiles
• 3 arbol chili peppers
• 2 tomatoes
• 1 tablespoon shrimp paste vegetarian or 1 tablespoon yellow bean paste vegetarian
• 1 teaspoon salt
• 1 tablespoon dark brown sugar or 1 tablespoon granulated sugar
• 1 tablespoon lemon juice
• 2 cups cabbage sliced
• 1 large cucumber sliced
• 2 cups lettuce sliced
• 1 cup sour papaya sliced
• 2 cups green beans cut into 1 inch pieces
• 2 cups small tomatoes quartered
• 1 cup fresh basil minced
• 2 cups spinach leaves
• 1 green eggplant thick sliced small

Steps:

• Put all chili peppers and tomatoes in a blender or a food processor; add in a little bit of water Blend them until they look like juice Heat the frying pan Add in shrimp paste and dry fry for 1 minute Pour in the mixture from the blender/food processor salt sugar and lemon juice Stir until the liquid is a bit dry Pour the sambal in a clean jar and keep in the fridge Chill until ready to serve
• When ready to serve place bowl in middle of serving platter Fill with sambal terasi along with ladle Around bowl place vegetables washed in cold water and served raw

Leaf Salad

Ingredients:

• 3 cups iceberg lettuce
• 2 cups green cabbage
• 2 cups red cabbage
• 2 cups spinach
• 1 cup mayonnaise or 1 cup Miracle Whip
• 1/2 cup honey
• 1/4 teaspoon fresh pepper
• 1/4 teaspoon salt I use sea salt
• i use a small can of drained mandarin oranges to the dressing also great are using nuts such as almonds real or walnuts we also like bacon bits real

Steps:

• Wash and tear up lettuce into bite size and put in large bowl
• Wash and chop into bite size both red and green cabbage and add to lettuce
• Wash and tear spinach into bite size chunks and add to lettuce cabbage mixture
• Toss and refrigerate until ready to serve
• Dressing
• Mix in a bowl mayo and honey
• Add salt and pepper
• When ready add dressing to salad and serve

Linguine With Fresh Tomatoes, Olives, and Feta Cheese

Ingredients:

• 1 16 ounce box linguine
• 4 large tomatoes chopped
• 3 tablespoons fresh basil chopped
• 2 garlic cloves minced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 2 1/4 ounce can sliced black olives
• 3/4 cup crumbled feta cheese

Steps:

• Cook pasta according to package directions
• Meanwhile combine tomato basil olive oil garlic salt and pepper in mixing bowl
• Drain pasta and place in large serving bowl Top with tomato mixture sprinkle with feta cheese and olives Serve

Liquori Casalinghi Cherry Liqueur

Ingredients:

• 1 1/2 lbs ripe flavorful cherries
• 1 cup sugar less 2 tablespoons sugar
• 1/3 cup water plus
• 1 tablespoon water
• 1 3/4 cups grain alcohol or 1 3/4 cups vodka

Steps:

• You will need to crush the cherries along with their pits I found it was easiest to use a heavy duty extra large zip lock adding a handful of cherries at a time and smash each cherry with a hammer Be sure to crust the pit well Push the pulp to the bottom of the bag and add the next handful
• Leave covered in a dark place for 24 hours
• After 24 hours boil the water and add the sugar Stir until sugar is dissolved Remove from heat
• Put cherry mixture in a fine muslin bag or use a fine sieve and squeeze the juice into a bowl
• Add the cherry juice to the sugar syrup mixture and set aside to cool
• Add alcohol to the cooled cherry syrup
• Pour into a jar with a tight fitting lid and place in a cool dark place for one week
• After one week filter into a cool looking bottle seal and age it for at least six months before you pop the top

Loaded Coconut Pecan Cookies

Ingredients:

• 1/2 cup butter i use real butter but i'm sure it would work fine with margarine- might not be QUITE as tasty thou
• 1 cup brown sugar
• 1 egg
• 1 1/4 teaspoons vanilla
• 1 1/2 cups flour
• 1 1/4 cups pecans
• 1 3/4 cups sweetened flaked coconut
• 1 teaspoon baking soda

Steps:

• Cream butter and sugar together in large bowl Mix in egg and vanilla
• Mix in 1 cup coconut saving the other 3/4 cup for later use
• Combine flour pecans and baking soda in small bowl Mix into coconut mixture
• Once well mixed sprinkle remaining 3/4 cup coconut on work surface
• Divide dough into 3 parts and form into rolls about 1 1/2 inches in diameter
• Roll dough in coconut until coated
• Wrap in plastic wrap and chill until firm at least 1 hour dough can be frozen up to 6 weeks
• Cut rolls into 1/4 inch thick slices and place on ungreased cookie sheet
• Bake at 350 degrees for 13-15 minutes My oven takes 15
• Cool and enjoy

Macaroni Dandy Salad

Ingredients:

• 1 1/2 cups uncooked elbow macaroni
• 1/2 cup Miracle Whip
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1/4 teaspoon celery seed
• salt and pepper to taste
• 1 tomatoes diced
• 1 cup diced celery
• 3 tablespoons chopped pimientos
• 3 tablespoons green peppers chopped
• salad greens

Steps:

• Cook macaroni according to package directions
• Rinse with cold water drain and place in large bowl
• In small bowl mix mayonnaise lemon juice sugar celery seed salt and pepper
• Combine with macaroni and remaining ingredients
• Refrigerate at least 2 hours or until serving
• Serve on top of salad greens or from bowl

Mango-Peach Sangria

Ingredients:

• 1/3 cup sugar
• 1/3 cup water
• 1 cup Grand Marnier
• 1 750 ml bottle white wine they recommend Viognier
• 1 mango chopped
• 2 peaches cut into thin wedges
• 1/4 cup mint

Steps:

• In a saucepan cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold
• Stir in the Grand Marnier Viognier mango peaches and mint
• Serve over ice

Maple, Walnut amp; Flax Pancakes

Ingredients:

• 1 cup all-purpose flour or 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour
• 1/4 cup flax seed meal
• 1/4 cup finely chopped walnuts
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups reduced-fat buttermilk can substitute 1/2 yogurt and 1/2 milk
• 1/4 cup pure maple syrup
• 1 large egg
• 1 tablespoon vegetable oil or more

Steps:

• Whisk flour flax seed meal walnuts baking powder baking soda and salt in medium bowl to blend Whisk buttermilk 1/4 cup maple syrup and egg in another medium bowl Add buttermilk mixture to dry ingredients and whisk just until incorporated
• Brush large nonstick skillet lightly with vegetable oil and heat over medium heat Working in batches add batter to skillet by scant 1/4 cupfuls Cook until bubbles appear on surface of pancakes and undersides are golden brown about 2 minutes Turn pancakes over and cook until golden on bottom about 2 minutes Brush skillet lightly with vegetable oil as needed before adding each batch
• Transfer pancakes to plates Serve with additional maple syrup or jam

Meat-Lovers' Veggie Burger

Ingredients:

• 1/3 cup instant rice white or brown
• 1/2 cup water
• 3 tablespoons vegetable oil divided
• 1 1/2 cups frozen vegetables
• 1/3 cup quick-cooking oats
• 1/3 cup chopped walnuts toasted
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon flour
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg slightly beaten

Steps:

• In a small saucepan
• combine rice and water Bring to a rolling boil Reduce heat to medium-low and cover Simmer until all the water is absorbed
• about 10 minutes Set aside
• In a large skillet
• heat 1 tablespoon of oil Add frozen veggies and cook for 1 minutes or so to soften This is also the stage where you would cook onions and garlic if you would like to add them
• Remove veggies to a large bowl Stir in rice
• oats
• walnuts
• cheese
• flour
• basil
• salt and pepper into vegetable mixture Add the egg and stir until starchy
• about 1 minute Make sure to beat the egg BEFORE adding to the other ingredients Otherwise your patties wont bind as well
• Using a 1/3 cup dry measure
• scoop and form mixture into 8 patties
• In the same large skillet you cooked the veggies
• heat the remaining 2 tablespoons of oil over medium heat Cook patties in oil until browned on one side
• about 3 minutes Turn over and continue cooking until browned and cooked through
• about 2 minutes
• Serve however you like - I suggest inside of pita bread

Meatless, Microwave, Spaghetti Pie

Ingredients:

• 3 cups leftover cooked spaghetti
• 1 cup shredded mozzarella cheese
• 1/4 cup shredded romano cheese
• 1/2 cup chopped green pepper
• 1 cup spaghetti sauce

Steps:

• If desired lightly cook the green pepper in frying pan
• Combine the spaghetti mozzarella and green pepper in a medium sized bowl
• Grease a 3 quart microwave casserole dish
• Spread the spaghetti mixture into the casserole dish
• Spread the spaghetti sauce over the spaghetti mixture
• Sprinkle with shredded Romano cheese
• Place glass cover on the casserole dish
• Microwave at 75% power for 7 minutes or until heated through
• Uncover and allow to sit about 5 minutes before serving

Miso Marinated Tofu

Ingredients:

• 1 12 ounce package tofu extra firmdrain and pat dry with paper towels and cut into strips
• 4 tablespoons yellow miso
• 2 tablespoons brown rice vinegar
• 2 tablespoons honey
• 2 garlic cloves smashed
• 1 dash ground ginger
• 1 dash red pepper flakes

Steps:

• Place tofu in dish and splash with about 1-2 TBS soy sauce then spread the marinade over tofu and let marinate overnight or for a day
• When ready to make either brown on both sides in a pan sprayed with pam or bake in the oven until golden brown at 350

Multi-Grain Pancakes

Ingredients:

• 1 tablespoon flax seed
• 3 tablespoons warm water
• 1/2 cup all-purpose flour
• 2 tablespoons whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup rye meal or 1/4 cup buckwheat flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 cups soymilk
• 2 tablespoons canola oil

Steps:

• Finely grind the flaxseed in a spice mill or coffee grinder Transfer to a bowl and whisk in the water until the mixture becomes gooey and gelatinous
• In large mixing bowl stir together dry ingredients
• Whisk together wet ingredients including flax mixture separately
• Pour wet ingredients into the dry stirring just to combine
• Heat nonstick griddle or skillet over medium-high heat about five minutes or until water droplets bounce when splashed on it
• Pour batter on by the 1/4 cup cooking approximately two minutes on each side

My Morning Oatmeal

Ingredients:

• 1/2 cup rolled oats
• water
• 1 tablespoon flax seed meal
• 1/4 cup raisins
• 2 tablespoons real maple syrup
• 1/4 cup almond milk or 1/4 cup milk

Steps:

• cook oatmeal according to package
• add raisins near the end so they nice and plump
• let it sit and get really thick add flax now
• stir in maple syrup and milk to get the consistency you want
• sometimes i add cinnamon honey and banana instead
• other good additions are dried cranberries diced apples agave nectar slivered almonds pecans or dates

Oaty Banana Mini Muffins Oamc

Ingredients:

• 8 ounces all-purpose flour
• 3 ounces porridge oats plus a spoonful for decoration
• 2 teaspoons baking powder
• 3 eggs beaten
• 6 ounces superfine sugar
• 1 cup corn oil
• 2 bananas finely chopped

Steps:

• Preheat the oven to 350F Line a mini muffin tray with 24 cases
• Place the flour oats and baking powder into a bowl In a separate bowl beat the eggs sugar and oil together until pale and fluffy Fold into the dry ingredients with the bananas
• Spoon into the muffin cases and sprinkle with the remaining oats Bake for 15 minutes until risen and golden Cool and serve

Olive and Sun-Dried Tomato Tapenade With Endive Leaves

Ingredients:

• 3 8 ounce cans pitted black olives drained
• 3/4 cup sun-dried tomato packed in oil
• extra virgin olive oil
• 3 heads endive about 1/2 pound

Steps:

• In the bowl of a food processor add the olives sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth but still chunky
• Add more extra-virgin olive oil if mixture is too dry Spoon into a serving bowl If not serving immediately cover tightly with plastic wrap and refrigerate up to 2 days Be sure to bring it to room temperature and to mix it thoroughly before serving
• Gently pull off the leaves from the endive being careful not to tear the leaves Wash thoroughly with cold water and dry completely
• Place the bowl of tapenade in the center of a large platter Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter

Olive Fritte Fried Olives With Cheese and Herbs

Ingredients:

• 6 ounces large ripe green olives drained and rinsed
• 7 1/2 ounces ricotta cheese room temperature
• 2 ounces goat cheese room temperature
• 1 garlic clove mashed into a paste
• 1 tablespoon lemon thyme chopped FINE
• 1/2 small lemon zest of
• 1 cup flour to dredge
• 1 egg beaten
• 1 cup breadcrumbs to dredge
• vegetable oil or canola oil enough to fry

Steps:

• Into a small bowl add ricotta goat cheese lemon zest lemon thyme and garlic Mix well to combine
• Transfer the mixture into a pastry bag or zip lock bag if you do no have a pastry bag
• Using a small long fine tip pipe the cheese mixture into the olive cavity Continue until all olives are filled
• Place your oil into a large dutch oven frying machine or like and heat oil until it reaches 350 degrees
• While the oil is heating prepare your dredging station
• Place the flour egg and breadcrumbs into 3 SEPARATE small bowls
• Place the stuffed olives into the flour and coat well
• Using a large slotted spoon transfer olives to egg mixture
• Coat well and then transfer to the breadcrumbs and coat well
• Continue until all olives have been breaded
• When the oil is hot place a spoonful of breaded olives into the oil and cook until golden this will go VERY quickly less than 30 seconds so remain close
• When golden transfer olives to a plate lined with paper towels
• Continue until all olives are cooked

Olive Pizza

Ingredients:

• 2 10 ounce cans refrigerated pizza crusts
• cooking spray
• 1 tablespoon cornmeal
• 3 tomatoes cut into 1/4-inch-thick slices about 1 1/4 pounds
• 1 1/2 cups shredded part-skim mozzarella cheese
• 1 cup crumbled feta cheese
• 1/2 cup sliced pitted kalamata olive
• fresh ground black pepper

Steps:

• Preheat oven to 450
• Unroll the dough portions crosswise onto a large baking sheet coated with cooking spray and sprinkled with cornmeal
• Slightly overlap the edges of the dough pinching the edges together to seal Pat the dough into a 15 x 12-inch rectangle Bake at 450 for 2 minutes
• Top with the remaining ingredients Bake an additional 12 minutes or until cheese melts Garnish with pepper if desired

Orange Glazed Carrots

Ingredients:

• 4 cups fresh carrots julienned
• 1/3 cup orange juice divided
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon salt

Steps:

• In a 1 1/2 quart microwave safe dish combine carrots and 1/4 cup orange Cover and microwave on high for 5-6 minutes or until carrots are crisp tender
• Combine the sugar cornstarch salt and remaining orange juice until smooth; stir into carrots Microwave uncovered on high for 2-3 minutes or until sauce has come to a boil and is thickened stirring twice Let stand for 5 minutes before serving

Orange Spice Granola

Ingredients:

• 1 8 ounce container rolled oats
• 1 1/3 cups sliced almonds
• 4 ounces whole raw cashews
• 1/2 cup dark brown sugar
• 1 teaspoon finely grated orange zest
• 1 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 10 tablespoons butter
• 1/3 cup maple syrup
• 1 tablespoon maple syrup

Steps:

• Preheat oven to 350 degrees F Line a baking pan with parchment paper and set aside Combine oats almonds cashews sugar orange zest cinnamon and nutmeg in a large bowl and mix well Melt the butter over low heat in a small saucepan and stir in the maple syrup Pour the butter mixture over the granola and toss to coat evenly Spread the granola in an even layer on the prepared baking pan and bake until cashews are golden and oats are crisp -- 15 to 20 minutes Cool and store in an airtight container for 1 week or refrigerated for up to 1 month

Orzo Alfredo Made Easy

Ingredients:

• 1 12 ounce package orzo pasta
• 1 1 1/3 ounce packet alfredo sauce
• 1 cup milk
• 1/2 cup water
• 1/8 teaspoon cream of tartar
• per taste garlic powder

Steps:

• Boil Orzo 9 minutes and drain Make Alfredo sauce using 6 oz package according to directions Add garlic powder and cream of tater to sauce for flavor and to thicken Pour over Orzo and serve
• Options Canned peas
• Canned Tuna
• You may prefer to use jar sauce for ease

Otai

Ingredients:

• 1 pineapple
• 1/4 medium watermelon
• 1 coconut fresh
• 2 tablespoons sugar more to taste
• 1 cup water

Steps:

• Grate the pineapple into a large container
• Finely chop the watermelon or scrape the melon and the juice into the pineapple
• Sprinkle with sugar
• Add the fresh coconut flesh directly to the fruit or by making a rich coconut cream from the grated coconut and adding the cream to the fruit juices
• Dilute with the water
• Chill and serve

Overnight Scramble Breakfast Burritoes

Ingredients:

• 14 ounces extra firm tofu preferably organic sprouted
• 1 1/2 cups potatoes cooked and diced
• 3/4 tablespoon bacon flavored vegan bits
• 1/4 cup kalamata olive chopped optional
• 2 tablespoons lemon juice
• 1/2 teaspoon dried marjoram or 1/2 teaspoon oregano
• 2 tablespoons fresh basil minced or 2 t dried basil
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1/4 teaspoon crushed red pepper flakes optional
• 1/4 teaspoon fresh ground black pepper to taste
• 8 tortillas

Steps:

• The night before crumble the tofu into a mixing bowl
• Add all the ingredients except the oil season with black pepper and mix lightly with your hands
• Cover and leave in the fridge overnight
• In the morning heat the oil in a pan Cook the tofu mixture for 5-7 minutes until heated through and lightly browned
• Serve in tortillas

Pancakes

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1 egg
• 3 tablespoons melted butter
• 1 1/4 cups milk

Steps:

• Beat egg
• Stir in butter and milk
• Combine flour
• salt
• sugar
• and baking powder
• Stir into egg mixture
• Lightly grease a griddle
• Heat griddle and drop about 1/4 cup batter onto griddle
• Spread lightly with a spoon
• When bubbles begin to appear around outside edge and break
• turn with a spatula and cook on other side
• I also lift edge a little with the spatula and peek under it to see how its doing You will need to adjust your heat so they do not cook too fast and burn
• For me
• the temperature usually ends up somewhere between medium and medium-high

Pasta and White Beans in Light Tomato Sauce

Ingredients:

• 2 tablespoons olive oil
• 4 garlic cloves minced
• 1 16 ounce can tomatoes chopped
• 2 tablespoons minced parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 15 ounce can cannellini beans rinsed drained white kidney beans
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces pasta your choice freshly cooked

Steps:

• Heat oil in heavy large skillet over medium heat
• Add garlic and saute until golden about 2 minutes
• Stir in tomatoes and cook 5 minutes
• Add parsley basil and oregano and simmer stirring occasionally for 15 minutes
• Add beans and cook until heated through about 5 minutes
• Season with salt and pepper
• Place freshly cooked pasta in bowl
• Pour sauce over and toss thoroughly
• Also nice with grated Parmesan or Pecorino cheese

Pasta Salad With Herbed Marinated Mozzarella and Cherry Tomatoes

Ingredients:

• 6 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 small garlic clove minced
• 2 ounces fresh chives chopped to yield 1/4 cup
• 9 ounces bocconcini mozzarella cheese at room temperature halved to yield 2 cups
• 2 ounces pine nuts toasted 1/3 cup
• 2 tablespoons capers drained and chopped
• 1 ounce fresh Italian parsley minced to yield 1/4 cup
• 1 ounce fresh basil leaf chopped to yield 1/2 cup
• 12 ounces fresh cherry tomatoes halved to yield 2 cups
• 12 ounces farfalle pasta fusilli

Steps:

• Whisk together vinegar capers and garlic
• Add oil in a slow steady stream whisking until emulsified
• Stir in herbs mozzarella and tomatoes
• Let stand at room temperature for 15 to 30 minutes stirring occasionally
• Meanwhile cook pasta in a large pot of boiling water according to package directions
• Reserve 1/4 cup pasta water and drain pasta in a colander
• Immediately add hot pasta and reserved cooking water to marinated mozzarella mixture
• Let stand 1 minute to soften cheese
• Gently toss pasta and cheese mixture
• Season with salt and pepper to taste
• Serve immediately sprinkled with pine nuts

Peach-Mango Popsicles

Ingredients:

• 1 cup mango puree from peeled fruit
• 1 cup ripe peach puree from peeled fruit
• 1/4 cup water
• 2 tablespoons sugar
• lime juice or lemon juice
• 6 -8 popsicle sticks

Steps:

• Puree fruit by placing sliced fruit in food processor and processing until smooth
• Combine fruit pures in a medium bowl Heat water and sugar stirring until sugar dissolves Add to pures with lime or lemon juice to taste
• If you have popsicle molds fill them leaving some room at the top to allow for expansion set the lids in place and insert the sticks through the holes
• If you dont have popsicle molds fill small cups or empty yogurt tubs about 3/4 full stretch plastic or foil across the top and make a small slit to insert sticks Freeze until firmly set 3 to 4 hours To remove the pops first remove the lids or wrap then squeeze the sides of the molds twisting them slightly to dislodge the pop If necessary rinse the outside of the molds under hot water first

Peanut Butter Spirals

Ingredients:

• 1/2 cup peanut butter
• 3/4 cup vegetable stock
• 3 tablespoons soy sauce low-sodlum if you are a salt watcher
• 2 tablespoons white wine vinegar or 2 tablespoons rice vinegar
• 1 tablespoon honey or 1 tablespoon rice syrup
• 1/2 teaspoon ground ginger
• 1/2 teaspoon chili powder
• 10 ounces spiral shaped pasta or 10 ounces rotini pasta cooked drained and kept warm
• 1 1/2 cups frozen green peas thawed
• chili oil or Tabasco sauce

Steps:

• Add the first 7 ingredients to a blender or food processor
• Process until smooth
• Toss the warm pasta and peas together in a mixing bowl; add the sauce and toss well
• Add in chili oil or Tabasco sauce to taste if you want a spicier flavor
• note--the peanut butter sauce thickens as it stands Mix in a little water if the dish sits awhile before serving or before serving leftovers the next day

Pecan Tassies

Ingredients:

• 1/2 cup pecans coarsely chopped
• 3/4 cup brown sugar
• 1 1/2 tablespoons butter melted
• 1 egg
• 1 teaspoon vanilla
• 1 dash salt

Steps:

• Preheat oven to 350F
• Mix all filling ingredients together well
• Using a teaspoon
• carefully distribute filling mixture into pastry-lined muffin cups
• Fill each pastry cup 3/4s of the way full
• The amount needed does vary because there is no standard to the size of mini-muffin cups mine are just about the smallest Ive seen and I use about a 3/4 tsp of filling per tassie
• Bake for 20-25 minutes
• Immediately
• and very carefully using the tip of a pointed knife
• gently knudge out each tassie out of its cup and transfer to a rack to cool
• If they cool in the pan too long
• they are more difficult to remove
• Your first couple may break those are the ones I eat on the spot- the rewards of making them
• but you will soon learn just the right move to remove them perfectly

Pin's Cheese Crisp

Ingredients:

• 1 large flour tortilla
• 1/2 cup shredded cheese your preference
• 2 green chilies skin removed torn in strips
• 1 large tomatoes thinly sliced and quartered
• 1/2 cup chopped white onion

Steps:

• Heat oven to 400 degrees
• toast tortilla until lighty browned
• remove from oven
• while its still hot add toppings beginning with shredded cheese
• add green chilie strips
• add tomato slices
• sprinkle onion all over
• return the tortilla to oven and bake til cheese has melted
• remove and cut in serving size portions
• I cut it with a pizza cutter
• serve with a side of salsa if desired
• enjoy

Pineapple Pickle Relish

Ingredients:

• 20 ounces pineapple chunks in juice drained
• 8 ounces pineapple chunks in juice drained
• 1 cup brown sugar
• 1 cup white sugar
• 1 cinnamon stick
• 1 teaspoon whole cloves
• 3/4 cup apple cider vinegar

Steps:

• Combine brown and white sugars cinnamon stick cloves and apple cider vinegar in a medium saucepan
• Bring to a boil over medium heat and simmer 10 minutes
• Add both cans of drained pineapple chunks Bring to a boil again and cook 10 more minutes
• Put in jars and store in the refrigerator

Plantain Cookies

Ingredients:

• 1 cup spelt or 1 cup wheat flour
• 3 cups rolled quick-cooking oats oatmeal
• 2 teaspoons ground cinnamon
• 2 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup coconut shreddedunsweetened
• 3 cups raisins
• 2 plantains ripe
• 1 cup apple juice
• pecan halves

Steps:

• Preheat your oven to 350 degrees F
• 175 degrees C Place the spelt
• or whole wheat flour
• and the quick rolled oats oatmeal in a bowl and mix together
• Add the cinnamon
• allspice
• nutmeg
• and cloves and mix well
• Add the coconut and 2 cups of the raisins and mix well to ensure that the raisins are not sticking together
• and that they are thoroughly coated with the flour mixture
• Place the apple juice
• peeled plantains
• and the remaining cup of raisins in the container of a high speed blender
• Cover and run at high speed until all the ingredients are thoroughly blended and smooth
• Add the plantain-raisin mixture liquid to the flour mixture dry and mix thoroughly with a stiff spatula or spoon
• After adding all the blended
• liquid ingredients
• if the cookie dough is too stiff you may add a little more apple juice
• A thinner dough will make a flatter cookie
• A stiff dough will make irregular
• thick cookies like the ones shown in the photo
• To test for dough stiffness
• we stick a soup spoon upright into the dough If the dough is stiff enough
• the spoon will remain upright On a non-stick or lightly oiled baking sheet
• place the cookie dough in 24 equal sizedmounds
• Smooth and shape each cookie with a spoon or spatula
• as desired
• Place the pecan halves on the top of each cookie and press lightly into the dough
• Place the baking sheet in the preheated oven and bake at 350 degrees F
• for 20-25 minutes
• Various ovens bake differently
• so we suggest that you begin checking the cookies after 15-20 minutes of baking
• The cookies should be firm
• but still soft enough to be a littlespringy
• Be careful not to over-bake
• When the plantain coconut raisin oatmeal spice cookies are baked
• remove from the oven
• cool
• and enjoy

Porte Maillot Sauce

Ingredients:

• 1/2 cup carrot peeled and shredded
• 1/4 cup onion peeled and cut into fine shreds
• 1/2 garlic clove minced
• 1/4 cup celery cut into fine shreds
• 1/2 cup cauliflower cut into fine shreds
• 2 leaves lettuce shredded best with a good leaf lettuce
• 1/4 cup butter no substitutions
• 1/2 cup cooked dried lima beans sub canned lima beans or butterbeans rinsed and drained if you wish
• 1/2-3/4 cup dry white wine
• salt and pepper to taste take caution not to oversalt if serving with ham the meat will be salty enough to add piquancy to t

Steps:

• Melt the butter in saucepan
• Add minced and shredded vegetables; simmer but do not brown
• When cooked add lima beans and wine
• Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham

Potatoes With Plenty of Peppy Paprika

Ingredients:

• 2 -2 1/2 lbs yukon gold potatoes or 2 -2 1/2 lbs white potatoes scrubbed and peeled
• 1/2-1 tablespoon paprika
• 1 lemon juice of
• 1/4 cup butter approximately
• salt to taste
• fresh minced parsley for garnish

Steps:

• Cut potatoes into large chunks and either pressure cook 8 minutes or boil until fork tender
• Transfer potatoes to large mixing bowl
• Add remaining ingredients and mix in well Break up the potatoes into bite size chunks Youre not mashing the potatoes unless you want to But this is what Mom dictated so I listen and obey
• Taste and adjust seasoning as necessary Transfer potato mixture to serving bowl
• Garnish with fresh minced parsley
• Enjoy
• NOTE The leftover potatoes make perfect potato pancakes the next morning for breakfast Add an egg and some flour to the potato mixture
• mix well and fry in a little bit of oil until golden

Quick and Easy Mini-Cinnamon Rolls

Ingredients:

• 2 cups flour 450 g
• 1 tablespoon baking powder 15 g
• 1 teaspoon salt 5 g
• 6 tablespoons vegan margarine 90 g I use Earth Balance
• 3/4 cup soymilk 02 liter
• 2 tablespoons melted margarine 30 g
• 1/4 cup sucanat 60 g
• 1 tablespoon ground cinnamon 15 g
• 1 teaspoon margarine softened 15 g
• 1 cup vegan powdered sugar 225 g
• soymilk

Steps:

• Mix dry ingredients first then cut in margarine
• Mix in soy milk until dough is soft you may need slightly more or less to get the dough to a workable consistency Do not over mix
• Roll dough to 025 inch thickness 05 cm in a long rectangle -- about 8 inch by 16 inch 16cm x 32 cm Using a pastry brush coat the rectangle of dough with the melted margarine Then spread the Sucanat and cinnamon over it
• Roll from the long end forming a tight roll Cut rolls about 1 inch 2 cm thick Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden
• While rolls are baking make icing by mixing margarine and powdered sugar Slowly add soy milk to reach desired consistency spread on rolls while they are still warm

Quick Gazpacho

Ingredients:

• 2 cups tomatoes diced
• 2 -3 medium peeled tomatoes additional so the soup won't look sick
• 1 cup any type lettuce chopped
• 1/2 cup cucumber diced
• 1/2 cup red onion diced
• salt and pepper or other seasoning if needed
• miniature crouton for a garnish
• tiny diced cucumber bits for a garnish

Steps:

• First
• you may want to remove any bits of cheese from the salad before blending
• or it may lend an extra zip youll find tasty
• so be your own guide
• Put the leftover salad and additional tomato into a blender and blend until chunky or smooth
• depending upon your taste
• Adjust seasonings
• Cover and chill thoroughly in the refrigerator
• Serve in champagne glasses or small bowls
• Top with croutons and cucumber bits

Quick Milk Cake

Ingredients:

• 2 panir small pieces crushed
• 1 1/2 cups whole milk
• 4 teaspoons sugar more or less if desired

Steps:

• Start with heating the milk in a non-stick saucepan
• Stir frequently When it comes to a boiling temperature
• add the crushed paneer
• From then on--keep stirring till all the milk evaporates and you have your milk cake
• Add the sugar and mix well Some people like it a bit darker than cream color
• Spread it on alum foil or baking sheet about 05-1 thick
• Cut into pieces to store Mine usually doesnt last to store
• everyone likes to eat it warm
• Enjoy

Quinoa Super Tacos

Ingredients:

• 1/2 cup quinoa
• 1 8 ounce can refried beans
• 1 roma tomato
• 3 corn tortillas
• 1 dash Tabasco jalapeno sauce
• 3 lime wedges
• 1/4 cup shredded lettuce
• 2 tablespoons queso fresco
• 1 tablespoon fat free sour cream

Steps:

• Cook quinoa as directed on package Quinoa takes about 15 minutes to cook
• so you can prepare the other ingredients in the mean time
• Dice Tomato Heat a pan over medium heat Saute tomato for a few minutes until tender while adding a dash or two more or less depending on your taste of Jalapeno sauce while you saute Remove from heat and pour tomatoes in a small dish Return pan to heat You will use the pan to toast the tortillas
• Heat up refried beans on the stove or in the microwave
• whichever you prefer If you are only making one serving
• I recommend using only 1/2 the can
• Return to warm pan that you had sauteed the tomatoes inches Toast one tortilla at a time for about a minute on each side
• just enough so they are warm By this time
• Quinoa should be done
• Spread out tortillas on a plate Spread a layer of refried beans over each tortilla Next
• spoon a tablespoon or two of quinoa on each tortilla Add a layer of the sauteed tomatoes Squeeze a fresh lime wedge over each Add a dash of salt
• You can add the lettuce
• queso fresco
• and/or sour cream if youd like
• Delicious
• and good for you as well

Quinoa With Edamame, Parm, and Egg

Ingredients:

• 1/2 cup cooked quinoa
• 1/2 cup shelled edamame cooked
• 1/2 ounce parmigiano-reggiano cheese shaved
• 1 extra-large egg
• 2 teaspoons olive oil plus more for frying egg
• salt and pepper
• 1/2 avocado peeled pitted and sliced

Steps:

• In a bowl mix together the quinoa and edamame and toss with one teaspoon of olive oil and season to taste with salt and pepper
• Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat Fry the egg until whites are set but yolk is still runny this will make a nice little sauce for your quinoa Season egg with salt and pepper
• Sprinkle the cheese over the quinoa and top with the hot fried egg Serve with the sliced avocado drizzled with a bit of olive oil and seasoned with salt and pepper

Rahat Al-Holqum

Ingredients:

• 2 cups sugar
• 1/2 cup cornstarch
• 1 1/2 cups water
• 1/2 teaspoon cream of tartar
• 1 tablespoon orange extract or 1 tablespoon creme de menthe
• red food coloring looks nicer with it
• 1/2 cup chopped roasted pistachios add along with your choice from above or 1/2 cup almonds add along with your choice from above
• 1 cup granulated sugar 1 c equals 250 ml or 1 cup desiccated coconut for dusting 1 c equals 250 ml

Steps:

• Combine sugar
• 1 c water
• cream of tartar
• and flavorings in a small saucepan and bring to a boil
• In a separate bowl
• combine cornstarch with remaining water
• mix completely
• and slowly stir into sugar mixture
• Boil over medium-low heat for 20-30 minutes
• until the mixture reaches Firm-ball stage
• or 248 F 120C on a candy thermometer
• Apply non-stick cooking spray to a form ice cube trays will do nicely or an 8x8 pan
• Pour the hot mixture into the pan or form and allow to set When cool
• release from form or cut into cubes as applicable and roll each piece in powdered sugar
• granulated sugar
• or coconut
• Store at room temperature in airtight container

Ramen Noodle Surprise

Ingredients:

• 1/2 green pepper Cubed
• 4 green onions Shallots Chopped
• 2 58 g packages ramen noodles
• 10 mushrooms Sliced
• 2 tablespoons oil
• 2 tablespoons soy sauce

Steps:

• Cook Ramen Noodles according to package
• DO NOT add seasonings
• In seperate fry pan add oil soy sauce and veggies cook until medium soft
• Drain Noodles
• Cut all noodles in half
• Add seasonings
• Mix noodles in with veggies
• Heat another 2 - 3 minutes serve amp; enjoy

Red Cabbage Salad

Ingredients:

• 1 head chopped red cabbage
• 1 cup blue cheese crumbled
• 1 cup chopped almonds
• 1/2 cup sugar I used Splenda
• 4 tablespoons finely chopped red onions
• 1 tablespoon celery salt
• 3/4 cup oil
• 1/3 cup red wine vinegar

Steps:

• Combine first three ingredients salad in a large bowl
• In a separate smaller bowl combine first three ingredients of the dressing and let stand at least 30 minutes
• Then add oil and vinegar and pour dressing over salad

Red-Red Bean Spread

Ingredients:

• 2 red bell peppers see note in instructions
• 1 15 ounce can kidney beans rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh lemon rind
• 1/4 teaspoon fresh ground black pepper
• 1 dash ground red pepper

Steps:

• Preheat broiler
• Cut bell peppers in half lengthwise; discard seeds and membranes
• Place pepper halves skin sides up on a foil-lined baking sheet; flatten with hand
• Broil 10 minutes or until blackened
• Place in a zip-top plastic bag; seal
• Let stand 5 minutes
• Peel and chop
• Place bell peppers and remaining ingredients in a food processor and process until smooth
• You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own

Risotto With Peas amp; Mushrooms

Ingredients:

• 4 cups chicken broth or 4 cups beef broth
• 3 tablespoons olive oil
• 1/2 cup finely chopped onion more if desired
• 1 10 ounce package frozen peas
• 1 4 ounce can mushrooms stems and pieces
• 1 cup unwashed risotto rice
• 1/2 cup grated parmesan cheese
• 1 tablespoon unsalted butter
• 1 tablespoon chopped parsley fresh is better but use what you have

Steps:

• In skillet over medium high heat stir fry onions and peas for 1 minute in oil
• Add rice and stir fry another minute
• Stir in a generous ladle full of broth turn heat to medium
• Keep stirring until broth absorbed
• Add another ladle full continuing until all broth is used up and 22 minutes have passed
• By this time it should be just done
• Cook an additional minute to absorb all the liquid
• Add cheese and butter
• Stir until both disappear into the rice
• Sprinkle parsley over top and stir Turn off heat and let rest for 1 to 2 minutes then serve

Roasted Potatoes and Tomatoes

Ingredients:

• 2 medium red potatoes washed
• 2 plum tomatoes
• 1/3 cup olive oil
• 2 cloves garlic crushed
• black pepper to taste
• cayenne pepper to taste

Steps:

• Slice potatoes and tomatoes into thin slices
• Pour olive oil into ovenproof casserole dish
• Add remaining ingredients
• Lightly toss potatoes and tomatoes in olive oil mixture
• Potatoes taste best crispy on the outside chewy on the inside if they are spread out in a single layer with tomatoes interlaced above and below
• Bake in 350 degree oven for about 40 minutes or until golden and slightly crispy
• Enjoy

Rolled Buttercream Fondant

Ingredients:

• 1 cup light corn syrup
• 1 cup shortening
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract clear
• 2 lbs confectioners' sugar

Steps:

• In a large bowl
• stir together the shortening and corn syrup Mix in the salt and vanilla flavoring
• then gradually mix in the confectioners sugar until it is a stiff dough If you are using a stand mixer
• use the dough hook attachment Otherwise
• knead by hand If the dough is sticky
• knead in more confectioners sugar until it is smooth Store in an airtight container at room temperature or in the refrigerator
• To use
• roll out on a clean surface that has been dusted with confectioners sugar until it is 1/8 inch thick or thinner if you can Drape over frosted and chilled cakes and smooth the sides down
• or cut into strips to make bows and other decorations

S's Channa Masala

Ingredients:

• 1 cup vegetable broth
• 1 onion small
• 2 garlic cloves minced
• 15 ounces chickpeas drained and rinsed
• 15 ounces fire-roasted diced tomatoes and green chilies
• 1 1/4 teaspoons coriander
• 1 teaspoon cumin
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika

Steps:

• Line a medium sauce pan with a thin layer of broth and saute onions over high heat for 3 minutes Add garlic and saute until onions are translucent adding more broth as necessary Add coriander cumin cardamon turmeric and ginger stirring to coat onions and cooking until fragrant about 2 minutes Add chickpeas and tomatoes with remaining broth stirring to combine Turn heat up to high and bring to a boil Once boiling reduce to low and simmer 15 minutes Turn off heat and stir in paprika and garam masala and let sit for 5 minutes

Sauteed Squash With Herb Dressing

Ingredients:

• 1 lb summer squash yellow and green cut into 1/2-inch rounds
• 2 tablespoons olive oil
• 2 garlic cloves
• 2 tablespoons chopped mint leaves
• 10 basil leaves chopped
• 1 teaspoon lemon juice
• 2 tablespoons toasted pine nuts
• 1 teaspoon balsamic vinegar
• flaked sea salt
• pepper to taste

Steps:

• Heat 1 tbsp olive oil in a large fryingpan over medium-high heat When oil is hot add half the squash Fry until golden on each side turning them every few minutes Set aside and add the rest of the squash and repeat
• Meanwhile mince together in a pestle and mortel garlic mint basil lemon juice and 1 tbsp of olive oil
• When the second batch of squash is done add the first batch back into the pan Pour in the herb mixture Stir through and season with salt and pepper Add the toasted pine nuts Spoon onto a servingdish and drizzle over the balsamic and some fresh basil leaves Serve

Sesame-Noodle Vegetable Toss

Ingredients:

• 4 ounces uncooked buckwheat noodles or 4 ounces spaghetti broken in half
• 2 tablespoons sesame seeds
• 3 tablespoons olive oil
• 3 tablespoons rice wine vinegar
• 1 teaspoon sesame oil
• 3 cloves garlic minced
• 1/8 teaspoon crushed red pepper flakes option
• salt and black pepper to taste
• 1 1/2 cups small broccoli florets
• 1/2 cup sliced celery
• 1/4 cup chopped green onion
• 1 medium red bell pepper coarsely chopped
• 1 8 ounce can sliced water chestnuts drained

Steps:

• Cook noodles according to package drain and rinse with cold water
• Meanwhile in small bowl combine all dressing ingredients and blend well
• In large bowl combine all salad ingredients and mix well
• Add cooked noodles to salad; mix gently
• Pour dressing over salad and toss to coat

Sheila Luskins Summer Succotash Salad

Ingredients:

• 3 cups cooked baby lima beans
• 3 cups fresh corn kernels blanched
• 1 cup diced peeled and seeded cucumber
• 2 ripe plum tomatoes seeded and dce
• 1/4 cup finely chopped red onion
• 1 scallion with 3-inch of green thinly sliced
• 2 tablespoons cider vinegar
• 1/2 teaspoon Dijon mustard
• 1 garlic clove minced
• 1/2 teaspoon sugar
• 1/8 teaspoon curry powder
• salt to taste
• fresh ground black pepper to taste
• crushed red pepper flakes to taste
• 3 tablespoons olive oil
• 2 tablespoons chopped cilantro

Steps:

• Combine lima beans corn cucumber tomatoes onions and scallions in bowl
• In a separate bowl whisk the vinegar mustard garlic sugar amp; curry powder together
• Season to taste with salt amp; pepper amp; red pepper flakes if using
• Slowly drizzle in the oil whisking constantly
• Pour over the vegetables and toss well with a rubber spatula
• Refrigerate until ready to serve
• Shortly before using toss with cilantro
• Taste and adjust seasoning
• Serve cold

Simple, but wonderful avocado dip

Ingredients:

• 3 ripe avocados
• 16 ounces sour cream
• hot pepper sauce
• garlic
• cayenne pepper
• salt

Steps:

• Take the avocados and get rid of the skin and the seed
• Mash them up
• you can do it using a simple potato masher or even a fork
• Add garlic and mix well
• Stir in about half of the sour cream
• Add spices and hot sauce and stir well
• Let sit for 5-10 minutes
• Leting it sit lets the hot sauce and garlic to go to work
• Add as much sour cream as you want
• The more you add the more heat you will take away
• Enjoy with veggies or chips

Sinful Vegan Cookie Bars

Ingredients:

• 3 cups rolled oats
• 6 tablespoons flax seeds
• 1 cup dates soaked in 1-2 C water-save water and use in recipe
• 2 ripe bananas
• 1 cup unsweetened flaked coconut
• 2 tablespoons ground flax seeds
• 1 tablespoon cinnamon
• 1 tablespoon kosher salt to taste
• 1/2 cup raisins
• 3 tablespoons vegan butter or neutral oil
• 1/2 cup water
• 2 teaspoons vanilla
• 1/4 cup maple syrup
• 1 tablespoon oil
• 1 cup non-dairy chocolate chips
• 1/4 cup dried cranberries

Steps:

• Soak dates in water for at least 30 minutes Blend dates soaking water and bananas until smooth
• Combine ground flax with 1/4 C warm water and stir Let sit for 15 minutes to create a vegan egg If not using ground flax grind your chia seeds before mixing into water
• Combine dry ingredients and mix in banana-date mixture and flax egg Stir to combine and add water if needed
• Bake at 350 for 20 minutes in a 9x11 baking pan

Singapore Hot Spicy Sesame Noodles

Ingredients:

• 2 tablespoons ketchup
• 2 1/2 teaspoons brown sugar
• 1 1/2 teaspoons chopped cilantro
• 1 teaspoon cornstarch
• 3/4 teaspoon garlic powder with parsley
• 1/4 teaspoon red pepper flakes crushed
• 1/2 lb spaghetti or 1/2 lb linguine
• 1/4 cup tamari soy sauce
• 1/4 cup chunky peanut butter softened in microwave for 15 seconds on high
• 2 tablespoons rice wine vinegar or 2 tablespoons cider vinegar
• 1 tablespoon dark sesame oil
• 2 cups shredded cabbage and carrot coleslaw mix
• 1 cup bean sprouts
• 4 scallions chopped on an angle
• 2 tablespoons toasted sesame seeds

Steps:

• Cook pasta to al dente
• then cold shock it by running it under cold water in colander
• Drain the pasta very well Set aside
• Prepare the Singapore Sauce by combining all the ingredients in a small bowl
• In the bottom of a large bowl
• whisk together soy
• peanut butter
• vinegar
• oil
• sesame oil and 2 Tablespoons of Singapore Sauce
• Add noodles and vegetables and toss to combine the noodles and coat them evenly with sauce
• Sprinkle scallions and sesame seeds throughout the salad
• Shredded cabbage
• mixed cabbage amp; carrot mix found in your produce dept The fresh bean sprouts are also found in produce dept To toast the sesame seeds place them in a non-stick pan on medium-low heat amp; watch them closely - about 3 minutes
• Serve and enjoy

Southwest Cheese Soup

Ingredients:

• 1 cup milk any % of your choice
• 1 16 ounce package Velveeta cheese loaf cubed
• 1 15 ounce can whole kernel corn drained could use Mexi Corn
• 1 15 ounce can black beans rinsed and drained
• 1 10 ounce can diced tomatoes with mild green chilies undrained
• chopped cilantro if desiredto garnish

Steps:

• Mix all ingredients in dutch oven except for cilantro
• Cook over medium-low heat until cheese is melted and soup is hot
• Sprinkle cilantro on top before serving

Soybean Succotash With Sesame Ginger Vinaigrette

Ingredients:

• 12 ounces frozen whole kernel corn
• 12 ounces frozen edamame shelled soybeans
• 1 medium red bell pepper chopped
• 1/2 cup red onion chopped
• 4 -5 green onions thinly sliced
• kosher salt to taste
• 1/4 cup olive oil
• 1/2 teaspoon toasted sesame oil
• 2 tablespoons honey
• 1/4 cup balsamic vinegar
• 2 tablespoons sesame seeds
• 1 -2 tablespoon fresh ginger grated
• 1 -2 garlic clove pressed
• 1/4 teaspoon red pepper flakes

Steps:

• Steam the corn and edamame as directed on package
• Place under cool water and rinse to cool; drain well
• Mix the corn and edamame with chopped vegetables and sprinkling of salt
• Mix together the dressing and pour over prepared vegetables; cover and refrigerate several hours to allow flavors to blend
• Serve chilled

Spaghetti Alla Caprese

Ingredients:

• 1 lb spaghetti
• 2 fresh tomatoes diced
• 1 lb fresh mozzarella cheese diced
• 1/2 cup extra virgin olive oil
• 1 teaspoon fresh oregano
• 4 leaves fresh basil
• salt

Steps:

• Cook the spaghetti in salted boiling water until al dente about 6 minutes While the spaghetti is cooking begin to make the sauce
• Mix the tomatoes and mozzarella in a large bowl
• Add the best available extra-virgin olive oil oregano basil leaves and salt to taste
• When the spaghetti is ready remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water
• Mix well and serve immediately

Spaghetti With Brown Butter and Feta

Ingredients:

• 8 ounces spaghetti
• 4 tablespoons butter
• 2 tablespoons olive oil
• 2 garlic cloves minced
• 2 ounces feta cheese
• 1/8 cup parmesan cheese

Steps:

• Cook and drain spaghetti
• In saute pan melt butter and oil together; add garlic; cook just until butter turns brown
• Add spaghetti; toss
• Add feta and Parmesan cheese; toss

Spicy Stir-Fried Eggplant Aubergine

Ingredients:

• 4 Japanese eggplants cut into 1-inch cubes or two regular
• 5 tablespoons vegetable oil or 5 tablespoons olive oil
• 1 lemon juice of diluted in
• 1 cup water
• 2 teaspoons coriander
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon chili powder
• 1/2 teaspoon salt

Steps:

• Heat oil in wok or large skillet on medium high
• Add eggplant
• After 1 minute reduce heat to medium
• Sprinkle with spice mixture
• Stir
• Cook stirring frequently for 15-20 minutes
• Every minute add about 1 T lemon-water

Spicy Thai Noodle Salad

Ingredients:

• 1 lb soba noodles
• 3 tablespoons sesame oil the oil is strong don't add more
• 4 tablespoons canola oil
• 6 tablespoons honey
• 6 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 3 tablespoons rice wine vinegar
• 1 1/2 teaspoons cayenne
• 1 tablespoon grated fresh ginger
• 5 red bell peppers sliced thin and long
• 4 cups peas frozen works fine
• 16 green onions
• 1 1/2 cups honey roasted peanuts leave whole
• 1 1/2 cups cilantro chopped coarse
• 2 limes cut in wedges for garnish

Steps:

• Cook pasta in a large pot of salted water Check cooking directions
• soba noodles can cook literally in minutes Drain pasta well Let pasta dry a bit or water on the pasta will dilute the dressing
• Whisk sesame oil
• canola oil
• honey
• soy sauce
• vinegars
• ginger and cayenne in a small bowl to blend
• Season with salt
• Heat a few tablespoons of dressing in saute pan over medium high heat be careful
• dressing can burn easily
• Add peppers to pan for about 2 - 3 minutes to ligtly soften
• they should still be crunchy
• Add all other ingredients to pasta along with remaining dressing Mix salad well
• you will probably need to use your hands
• Garnish with lime wedges
• Serve right away or chill as long as overnight
• Add peas shortly before serving If you add them too early they will turn a lovely shade of grey

Spicy Tofu Burgers With Cucumber Relish

Ingredients:

• 4 tablespoons olive oil
• 1 small red onion finely chopped
• 1 celery rib finely chopped
• 2 garlic cloves crushed
• 220 g red kidney beans
• 75 g salted peanuts
• 250 g tofu
• 2 teaspoons curry paste medium
• 50 g breadcrumbs
• egg substitute equal to 1 egg
• 1/2 small cucumber peeled and deseeded
• 2 tablespoons flat leaf parsley chopped
• 1 tablespoon white wine vinegar
• 2 teaspoons caster sugar

Steps:

• Heat 1 tbs of the oil in a frying pan and gently fry all but 1 tbs of the onion with the celery for 5 minutes until thay are soft Add the garlic and fry for another 2 minutes
• Put the kidney beans in a bowl and mash them lightly with a fork to break them up Finely chop the peanuts in a food processor Pat the tofu dry on kitchen paper break it into pieces and add it to the nuts in the food processor Blend them until the tofu is crumbly then add the mixture to the beans together with the fried vegetables curry paste breadcrumbs and egg replacer and mix everything well to obtain a thick paste
• Divide the mixture in the bowl into quarters and shape into burgers dusting your hands with flour if the mixture is sticky Heat the remaining oil in the pan and gently fry the burgers for about 4 minutes on each side until golden
• Meanwhile chop the cucumber finely and mix it with the reserved tablespoon of chopped onion the parsley vinegar and sugar in a bowl Serve with the burgers

Spicy Vegan Mock Duck Stir-Fry

Ingredients:

• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1 teaspoon hot chili oil
• 1 onion chopped
• 2 garlic cloves minced
• 1 tablespoon fresh ginger fineley chopped
• 2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
• 1 teaspoon maple syrup
• 1 teaspoon lime juice
• 1 tablespoon sambal oelek chilli garlic sauce
• 1/4 teaspoon asian chili powder
• 1 10 ounce can Chinese braised gluten
• 1/2 cup zucchini sliced
• 1/2 cup broccoli peices
• 1/2 cup carrot thinly sliced
• 1/4 cup cilantro chopped
• 2 tablespoons cashews chopped

Steps:

• Heat the oils in a wok or large pan over medium heat Add onions and heat 2-3 minutes
• Add garlic and ginger sautee for 2 more minutes
• Add the liquid from the gluten soy sauce syrup lime juice Sambal and chillies and heat through
• Add gluten peices and simmer for 2 minutes Add vegetables and continue to simmer for 5 mintes or until vegetables are a little more than blanched
• Serve over cooked grain or noodle of choice and garnish with cilantro and cashews

Spinach and Feta-Stuffed Focaccia

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup onion chopped
• 3 garlic cloves minced
• 2 6 ounce packages Baby Spinach chopped
• 3/4 cup feta cheese crumbled
• 1/4 cup golden raisin
• 3 tablespoons pine nuts toasted
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons fresh oregano chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 13 7/8 ounce can pizza dough that is in the refrigerator case
• cooking spray
• 1 tablespoon 2% low-fat milk
• 1 tablespoon water
• 1/4 cup parmesan cheese grated fresh

Steps:

• Preheat oven to 450
• Heat oil in a large nonstick skillet over medium-high heat
• Add onion and garlic; saut 1 minute
• Add half of spinach; cook 1 minute or until spinach wilts
• Add remaining spinach; cook 2 minutes stirring constantly until spinach wilts
• Remove from heat; stir in feta and next 6 ingredients through pepper
• Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle
• Spread spinach mixture lengthwise over half of dough leaving a 1-inch border
• Fold other half of dough over filling; press edges together with a fork
• Cut 5 1-inch diagonal slits in top of dough
• Combine milk and water; brush evenly over dough
• Sprinkle with Parmesan
• Bake at 450 for 15 minutes or until golden

Spinach Pasta Salad Recipe Kathyamp;039;s Vegan Kitchen

Ingredients:

• 1/4 cup avocado oil
• 1/4 cup fresh lemon juice
• 1/4 teaspoon lemon zest you can add extra as per taste
• 1 teaspoon black pepper

Steps:

• INSTRUCTIONS
• ASIAN TOFU
• Press Tofu according to directions cut into two equal pieces and place in a container
• Add all marinade ingredients together whisk and pour over tofu
• Cover and place in the refrigerator for at least 1 hour
• MUSHROOMS
• SLice mushrooms thin
• Place in a container
• Whisk marinade ingredients together
• Pour over mushrooms
• Cover and refrigerate for at least 1 hour
• GRILLING TOFU OR BAKE AIR-FRY OR SAUTE
• Preheat grill to medium-low
• Place tofu pieces directly on the grill or on a grill mat or in a grill basket
• Then cook 7-8 minutes on each side
• Remove from grill; wait until cool to the touch and then cut into bite-sized pieces
• Set aside or place back into the container with the leftover marinade and refrigerate until ready to use
• VEGETABLES
• Dice white onion
• Drain and chop water chestnuts
• Cut ends off lettuce and clean
• In a large non-stick skillet over medium-low heat cook onions until translucent
• Add mushrooms with the marinade and cook until marinade dissipates
• Then add water chestnuts and cook for a few minutes
• Then add cooked tofu
• Toss with vegetables until heated through
• https//wwwkathysvegankitchencom/spinach-pasta-salad/

Sticky Mushrooms on Toast

Ingredients:

• 2 tablespoons light olive oil
• 4 ounces unsalted butter
• 8 ounces chestnut mushrooms quartered
• 9 ounces mixed mushrooms
• 1 garlic clove crushed
• 1 tablespoon toasted sesame oil
• 2 tablespoons hoisin sauce
• 1 tablespoon flat leaf parsley
• 1 tablespoon coriander leaves
• 1 ounce rocket
• 4 slices sourdough bread
• 3 tablespoons of amontillado sherry wine

Steps:

• Heat a wok with half of the oil and then add two thirds of the butter and allow to melt
• Next add the mushrooms starting with the largest Add the remaining oil as you need to
• Next stir in the garlic and allow to cook for about a minute
• Heat a griddle pan to smoking hot Then toast the sourdough until nicely lined on both sides
• Next add the sherry to the wok allow the alcohol to burn off and then add the soy sauce sesame oil and hoi sin Stir really well and then stir in the remaining butter followed by the coriander and parsley
• Finally remove from the heat and stir in the rocket
• To serve lay a piece of toast on the centre of each serving plate and pile on the mushrooms Eat immediately

Stuffed Portabella Mushrooms

Ingredients:

• 1 cup gruyere cheese shredded
• 1/2 cup fresh breadcrumb
• 1/4 cup fresh parsley chopped
• 1/4 cup almonds toasted and chopped
• 1/4 cup sun-dried tomato packed in oil drained
• 2 tablespoons fresh chives minced
• 1/4 teaspoon ground black pepper
• 4 large portabella mushrooms
• 2 tablespoons vegetable oil

Steps:

• In a bowl combine the cheese bread crumbs parsley almonds tomatoes chives and pepper
• Set aside
• Remove the mushroom stems and reserve for another use such as stock
• Brush the mushroom caps all over with oil
• Place gill side down on a greased broiler pan
• Broil just until the juices release about 4 minutes
• Turn the mushrooms over
• Spoon the cheese filling evenly over the gills
• Broil until the cheese is melted and the mushrooms are tender about 4 minutes

Sweet Corn Cakes by Bill Granger

Ingredients:

• 525 g fresh corn kernels cut from 3 large corn cobs
• 1 small red onion chopped
• 2 eggs
• 3 tablespoons chopped coriander leaves cilantro
• 125 g plain all-purpose flour
• 1 teaspoon baking powder
• sea salt
• fresh ground black pepper
• vegetable oil for frying

Steps:

• Preheat the oven to 120C/250F/Gas 1
• Place three-quarters of the sweetcorn kernels the onion eggs coriander flour baking powder salt and pepper in a food processor and process until combined
• Transfer to a large bowl add the remaining sweetcorn kernels and stir to combine
• Heat one tablespoon of the vegetable oil in a non-stick frying pan over a medium to high When the oil is hot drop two heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for one minute on each side
• Drain on paper towels and keep warm in the oven while you are making the rest of the cakes

Swiss Baked Tomatoes in Cream

Ingredients:

• 8 tomatoes ripe and red
• 1/3 cup basil leaves this is approximate use a handful
• 3 garlic cloves thinly sliced
• 1/2 teaspoon sugar
• flaky sea salt
• 1/2 teaspoon black pepper coarsely ground
• 1 cup cream use generously

Steps:

• Preheat oven to 350 deg F/180 deg C use lower heat for convection ovens
• Halve the tomatoes and pack snugly into an oven dish Put the basil leaves among the tomato halves
• Scatter over the garlic sugar salt and pepper Pour over the cream
• Bake for about 20 - 30 minutes until golden and bubbly
• Serve with lots of toasted bread for dunking

Thai Cantaloupe Soup

Ingredients:

• 1 medium cantaloupe
• 3 tablespoons canola oil
• 1 small onion chopped
• 3/4 cup grape tomatoes or 1 tomato chopped
• 2 cups water
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 3 teaspoons nuoc nam fish sauce
• 1 green onion minced
• 2 tablespoons peanuts chopped
• 1 tablespoon cilantro minced

Steps:

• Half cantalope
• discard seeds
• scoop out flesh and set aside
• Reserve shells to use for bowls
• Heat oil in a saucepan
• Add onion
• Saut 2 minutes
• Add cantaloupe flesh and tomatoes
• Cook 5 minutes
• Add the next 5 ingredients
• Bring to a boil
• Reduce
• Simmer 5 minutes
• Pure in batches
• Return to pot
• Re-heat
• Ladle into shells
• Top with the last 3
• YUM

Thai Veggie Peanut Noodles

Ingredients:

• 300 g thin rice noodles
• 350 g quorn mince
• 250 g snow peas trimmed
• 3 tablespoons crunchy peanut butter
• 1 red chile deseeded and chopped
• 2 teaspoons light brown sugar
• 1 teaspoon soy sauce
• 1/4 cup coriander chopped

Steps:

• Place noodles in a bowl of boiling water
• Soak or 5 mins and drain
• Heat wok and fry the quorn until golden
• add the snow peas/mangetout and cook for another 2 minutes
• Whisk the peanut butter chilli brown sugar and soy in a bowl loosening with 2 tbsp warm water
• Add noodles and sauce to pan and toss to coat and warm through
• sprinkle over coriander to serve

The quot; Who Needs Clif Bars?quot; Bar

Ingredients:

• 1 cup pecans
• 1 1/2 cups raisins or other sticky dried fruit apricots also work great
• 1 egg
• orange zest lots
• cinnamon

Steps:

• Preheat the oven to 350F
• Grind the pecans into a flour-like powder using a food processor Pour into a medium bowl and set aside
• Process the dried fruit in the same way
• in the food processor-- make sure the pieces are good and small This might take awhile If using dried apricots instead
• it might help to slice them in half before adding them to the food processor When finished
• add to the bowl with the pecan flour Add cinnamon and orange zest to taste
• Add the egg to the mix
• and work it into the pecans and raisins with your hands You want the mixture to be drier than cookie dough usually is-- just barely holding together The stickiness of the dried fruit will help the mixture stay in clumps
• Spray a cookie sheet with non-stick spray
• or use butter Shape your bars out of the mixture-- I usually aim for bars which are about 2 x 4 inches x 3/8-inch thick
• Bake for about 15 minutes
• though watch the edges of the bars-- they can get toasty When the center of each bar is somewhat firm to the touch
• remove from the oven and place on a rack to cool

Thin Crust Pizza

Ingredients:

• 1 -9 inch pita bread
• 3 tablespoons Miracle Whip light
• 1/2 cup chopped bell pepper
• 1/2 cup chopped onion
• 1/2 cup sliced portabello mushroom
• 2 small garlic cloves chopped
• 3/4 cup low fat mozzarella cheese shredded

Steps:

• pre-heat oven to 350 chop your veggies
• spread your miracle whip all over pita bread then spread garlic into miracle whip
• next spread your cheese and finally your veggies
• cook for 10 to 15 minutes or until cheese is melted

Tofu Boursin

Ingredients:

• 8 ounces firm tofu drained and broken into large chunks
• 1/4 cup vegan mayonnaise
• 1 tablespoon umeboshi plum paste
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 2 cloves garlic roasted or 1/2 teaspoon fresh garlic crushed
• 1/4 teaspoon pepper to taste
• 1/8 teaspoon ground rosemary

Steps:

• Place tofu in a saucepan and cover with water Bring to a boil reduce heat and simmer 5 minutes Drain well Chill uncovered in the refrigerator until cool enough to handle
• Crumble tofu into a food processor and add remaining ingredients Blend until a very thick smooth paste forms stopping to scrape down the sides of the work bowl as necessary
• Cover and chill several hours or overnight in order to allow the flavors to blend before serving
• Keeps 5 to 7 days in the refrigerator

Tofu Stir Fry

Ingredients:

• 1 lb extra firm tofu
• 1/3 cup white wine
• 2 tablespoons sesame oil or 2 tablespoons vegetable oil
• 4 tablespoons soy sauce or to taste
• 2 minced garlic cloves
• 2 teaspoons ginger juice
• 1 onion thinly slices
• 1 red pepper diced
• 2 cups broccoli florets or 2 cups Chinese cabbage
• 1 bunch spinach
• 8 ounces snow peas
• 1/3 cup roasted cashews or 1/3 cup almonds

Steps:

• Heat up a skillet or Wok
• Bring soy sauce garlic ginger amp; wine to boil
• Add tofu cubes cover amp; simmer for 5-10 minutes
• Remove tofu amp; remaining sauce from wok/skillet
• Heat oil in wok amp; stir fry vegetables over medium heat for 3-5 minutes
• Add remaining sauce tofu amp; cashews
• Heat amp; serve

Tofu Vegetables stir fry

Ingredients:

• 1 teaspoon olive oil
• 4 cloves garlic minced
• 1/2 cup snow peas sliced
• 1/2 cup thinly sliced napa cabbage
• 1 carrot grated
• 1 8 ounce can water chestnuts drained and sliced
• 1/2 red bell pepper julienned
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons cold water
• 2 teaspoons cornstarch
• 1 dash red pepper
• 1/2 lb firm tofu cut into 1 inch cubessauteed with herbes de provence
• 6 -8 ounces cooked soba noodles or 6 -8 ounces ramen noodles

Steps:

• In a large non-stick skillet heat oil add garlic then vegetables and cover
• Cook over high heat for about 4 to 5 minutes
• Then lower heat and add orange juice soy sauce and continue to cook 3 to 5 minutes longer
• To cold water add cornstarch and make a paste
• Stir cornstarch mixture into vegetables to thicken
• Cook 3 to 5 minutes longer and add red pepper tofu and noodles
• Toss well coating noodles with sauce and serve

Tofu-Almond French Toast

Ingredients:

• 8 ounces soft silken tofu
• 3/4 cup non-dairy coffee creamer To make this recipe vegan make sure creamer does not contain casein a milk derivative
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup slivered almonds lightly toasted
• 1/2 lb Italian bread sliced

Steps:

• Combine soft tofu creamer maple syrup vanilla and almond extracts and whip together
• Add spices and salt to the tofu mixture and stir in gently until just incorporated
• Heat a frying pan on medium-high adding a little oil to keep French toast from sticking
• Dip the bread in the tofu mixture until well-coated and in the hot pan
• Cook for a few minutes on each side until lightly browned
• Serve with a sprinkling of slivered almonds on top

Tomato Rasam Soup

Ingredients:

• 2 medium tomatoes one quartered and one chopped
• 1 garlic clove
• 4 cups water
• 2 teaspoons minced fresh ginger
• 1/4 cup chopped fresh coriander
• 1 fresh hot green chili pepper cut into small pieces
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 2 teaspoons salt
• 2 teaspoons canola oil
• 1/4 teaspoon black mustard seeds
• 2 red chili peppers

Steps:

• Puree the quartered tomato with the garlic in a blender of food processor Set aside
• Bring the water to a boil in a medium saucepan Add the chopped tomato the ginger cilantro and green chile Turn the heat down and simmer 3 minutes
• Add the tomato-garlic puree the curry or rasam powder cumin black pepper and salt and simmer 5 minutes
• For the tempering oil
• Combine the oil and mustard seeds in a small frying pan or saucepan over medium-high heat Cover the mustard seeds splatter and pop and cook until you hear the mustard seeds crackle 1 to 2 minutes Add the chiles and cook uncovered stirring until they start to brown about 30 seconds Pour immediately into the soup and stir Serve hot

Tomato Sauce With Pine Nuts, Capers, Olives and Raisins

Ingredients:

• 1 28 ounce can plum tomatoes preferably San Marzano variety
• 2 tablespoons olive oil
• 2 garlic cloves chopped
• 2 tablespoons pine nuts
• 2 tablespoons golden raisins plumped in hot water then drained
• 1/2 cup black olives pitted and roughly chopped
• 2 tablespoons capers chopped
• salt to taste
• fresh ground black pepper to taste

Steps:

• Drain tomatoes into a measuring cup Reserve 1/4 cup of packing juice Roughly chop tomatoes and set aside
• In a medium saucepan heat olive oil over low heat until shimmering Add garlic and cook gently until soft but not brown Add tomatoes raise heat to medium and cook tomatoes until they are soft and broken down about 15 minutes Add a little reserved juice if necessary but keep the sauce very thick
• Meanwhile toast pine nuts in a small dry skillet over medium heat until golden stirring or shaking and tossing often Stir into the sauce along with the raisins olive and capers Season sauce to taste and serve with fish or tossed with pasta

Traditional Scottish Brandy Wafers

Ingredients:

• 2 ounces light corn syrup
• 2 ounces butter
• 2 ounces flour
• 2 ounces caster sugar superfine sugar
• 1/2 teaspoon brandy
• 1/2 teaspoon ground ginger

Steps:

• Preheat the oven to 450F and grease a baking sheet
• Melt the butter syrup and sugar over a gentle heat and then stir in the flour ginger and brandy
• Keep stirring for about five minutes
• Drop small teaspoonsfuls onto the baking sheet keeping them well apart
• Bake for five minutes or until they are a pale golden brown
• Using the greased handle of a large wooden spoon roll the wafers round the handle while they are still hot- take care not to burn yourself
• Allow to cool before use

Trio of Spanish Nibbles Olives, Almonds amp; Chickpeas

Ingredients:

• 4 cups mixed good-quality olives
• 3 -4 slices orange peel
• 3 -4 slices lemon peel
• 1 teaspoon crushed red chili pepper flakes
• 1 teaspoon fennel seed 1/3 palm full
• 2 -3 tablespoons extra virgin olive oil
• 2 cups marcona almonds or 2 cups toasted peeled whole almonds
• 2 15 ounce cans chickpeas rinsed and drained
• 2 teaspoons smoked paprika
• salt and pepper to taste