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
3 cups finely chopped mixed fresh fruit such as peaches pears strawberries
Steps:
In a large bowl combine oats milk yogurt and vanilla Let sit for 5 minutes to soften oats
In a small bowl combine orange juice chopped nuts and honey Grate apple and immediately add to orange juice mixture Add remaining fruit Stir into yogurt mixture and mix well Serve chilled
Andreas Viestad's Ultimate Hot Orange Chocolate | Vegetarian Recipes
Add chopped apricots custard powder cinnamon and mixed spice Stir to combine Add blueberries Stir again
Lay filo pastry in a baking dish Fold in half Spread filling mix down one side Carefully fold the strudel Lightly brush the top of pastry with milk Bake for 15-15 minutes or until golden brown If pastry begins to brown too fast lower the heat a little
Remove from oven and dust with icing sugar Serve with yoghurt or reduced-fat ice cream
Slice apples in half from top to bottom and scoop out the cores using a knife or a melon baller If you have an apple corer
core them first
then slice Brush or dip cut side of apples in lemon juice mixed with the water to keep from browningPlace each apple half flat side down on lettuce leavesif using
then place on a small plate The lettuce leaves help keep little fingers off the peanut butter
Dab peanut butteror almond butter on to the back of the lady bug
then stick raisinsor craisins onto the dabs for spots If using cheerios
place raisins inside of cheerios and stick on peanut butter dabs
Use this method to make eyes too Stick one end of each pretzel stick into a raisin
then press the other end into the apples to make antennae
until a tester toothpick or thin knife blade comes out clean After cooling for 10 min
remove from pan and cool on a rack
A note on Xylitol Xylitol is a great option for people who want to cut calories it has 40% less calories than sugar It is not an artificial sweetener; it is what gives berries their sweet taste It doesnt cause a sugar rush It also helps fight calories Xylitol may be used as a 11 substitute for sugar However
Xylitol is EXTREMELY TOXIC FOR YOUR PETS
so please do not share Xylitol treats with your furry friends
Preheat Waffle Iron spray with non-stick spray if needed
In a food processor or blender whip the flax seed and water together until it reaches a thick and creamy consistency about 2 minutes Add the margarine and milk and whip for another minute
In a large bowl combine the flour baking powder and salt Create a well in the center of your dry ingredients and pour in the milk mixture Stir until just combined Add the chocolate syrup stir Fold in chocolate chips strawberries and banana
Spoon 1/2 cup batter or the amount recommended for your waffle iron onto the hot iron Spread the batter to just within 1/4 inch of the edge of the grids using the back of your spoon or spatula Close the lid and bake until the waffle is crispy Serve immediately or keep warm in a single layer on the rack in a 200 degree F oven while you finish cooking the rest keeping the oven door cracked will help prevent them from getting soggy Decorate the waffle with toppings
Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor Add the remaining ingredients Add more olive oil or lime juice to thin if necessary
In a large mixing bowl cream butter and sugar Add eggs and vanilla beat until smooth In a separate bowl combine flour baking powder and cinnamon; add to creamed mixture alternately with 1/3 cup milk If your batter is not creamy enough use the extra 1 1/2 tbsp milk to thin it some
Fill greased or paper-lined muffin cups approximately half full I used a one ounce scoop to measure the batter Press 4 to 6 blueberries into muffin batter
For filling in a small mixing bowl beat cream cheese sugar and vanilla till well blended Fold raspberries into cream cheese mixture until well blended Using a teaspoon take a spoonful of filling and press back of spoon into middle of batter; push filling into batter with finger If batter sticks to spoon dip spoon into warm water in between each muffin
For topping blend Bisquick mix and brown sugar in a small bowl; cut in butter until crumbly Sprinkle over batter
Bake at 375 degrees for 20 to 25 minutes 25 to 30 for jumbo muffins or until top batter is firm and centers are bouncy Cool for 10 minutes before serving Refrigerate leftovers To warm place in microwave on med for 10 - 15 seconds
Sift all the dry ingredients into a bowl and stir them up real good with a fork Cut the shortening into bits and stir it into the mix It should not look very good yet
Add the liquid and stir until a dough forms Gather the dough into a large ball without kneading it much too much kneading will yield bisquits that are not very flaky Roll it out on a surface floured with whole-wheat flour to about an inch 25 cm thick Cut it into round bisquits with a floured cookie cutter or a glass Or cut them
into any other shape you prefer Scones are often triangular for instance
Bake on an ungreased unfloured baking sheet at 475 degrees F for 12 to 15 minutes The bisquits edges should be browned but not black The whole-wheat flour on the surface will be nicely toasted and add little speckles to the bisquits
Bisquits are also quite tasty when warmed over They store well in the fridge and can be frozen Warm them up in the oven a toaster oven or the microwave
12 tablespoons unsalted butter at room temperature
1 1/2 cups sugar
3 extra large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 pint fresh blueberries picked through for stems
Steps:
Preheat the oven to 350F
Place 16 paper liners in muffin pans
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy about 5 minutes
With the mixer on low speed add the eggs one at a time then add the vanilla sour cream and milk
In a separate bowl sift together the flour baking powder baking soda and salt
With the mixer on low speed add the flour mixture to the batter and beat until just mixed
Fold in the blueberries with a spatula and be sure the batter is completely mixed
Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean
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
Sift flour baking powder baking soda and salt into a large bowl and whisk with a metal whisk until well blended
In a large bowl blend the egg whites oil brown sugar vanilla and mashed bananas with an electric mixer until creamy
Add dry ingredients to wet and with a few swift strokes blend by hand until smooth
Pour into non-stick loaf pans sprayed with cooking oil and bake for 50-60 minutes or until a toothpick or cake tester inserted into the center of the loaf comes out clean
For the dough wash and peel your potatoes if they only have a very thin peel you can also leave it on because its very nutritious Grate them finely and add 1 ts salt and the dried herbs Then stirr in one egg and the polenta Set aside
Clean and peel your carrots and slice them Blanch for 2 minutes in boiling salted water
In a bowl combine two eggs sour cream/yoghurt curry powder a pinch of salt and the sugar Mix in carrot slices
Place potato-mixture in a greased 10 inch in diameter tarte dish Pat down and up the sides
Fill in carrot mixture and distribute evenly
Bake at 180 C/ 350F in the preheated oven for about 45 minutes or until filling has set and tarte is nicely browned on top
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
1 lb manouri cheese ricotta will do in a pinch or 1 lb fresh mizithra cheese ricotta will do in a pinch
1 egg lightly beaten
1 1/2 teaspoons lemon zest finely grated
1/2 teaspoon cinnamon
2 tablespoons sugar
olive oil for frying or clarified butter for frying
greek thyme honey or cinnamon sugar
Steps:
Prepare a stiff dough with the flour olive oil salt and water
Leave to rest covered for an hour
Crumble cheese
Mix well with egg zest cinnamon and sugar
Separate dough in two
Take half of dough and roll out 1/8 inch thick on a lightly-floured surface
Using a water glass cut into small rounds 3 inches in diameter
Place 1 tablespoon of the cheese mixture on each round of dough moisten edges with a little water fold over and seal well pressing the edges together with a fork
Repeat with remaining dough and cheese filling
Heat enough olive oil or clarified butter to come up about 3/4 inch of pan
Fry pastries until golden brown
Drizzle with honey or sprinkle with cinnamon-sugar and serve hot
Grease and line the bottom and sides of a 10-inch quiche mold or springform pan with parchment paper
Put the basil leaves in a small cup and coat with the tablespoon of olive oil letting them macerate while you prepare the quiche
Whisk the eggs in a medium bowl Then stir in the creme fraiche milk goat cheese Parmesan cheese flour salt and freshly ground pepper to taste making sure there are no lumps of flour
Put the cherry tomatoes in the prepared pan cover with the egg mixture and poke the basil leaves in throughout
Put the quiche in a cold oven and then turn up the heat to 350F Cook for about 45 minutes or until a toothpick comes out clean and the quiche starts to turn slightly golden on top Serve immediately or at room temperature
Dar's Corn, Tomato and Garbanzo Bean Mix | Vegetarian Recipes
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
Easy Bread and Butter Pickles | Vegetarian Recipes
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
2 1/2 cups fresh strawberries hulled and quartered
1 1/4 cups fresh raspberries
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi peeled cut into 1/2-inch pieces
3 tablespoons toasted pistachio nuts chopped
2 -3 tablespoons mini chocolate chips
Steps:
Stir the ricotta and 2 tablespoons of cream in medium bowl to blend
Using an electric mixer beat the remaining 1/3 cup of cream powdered sugar and cinnamon in a large bowl until semi-peaks form
Fold the ricotta cream into whipped cream
Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier fillingCan be prepared 4 hours ahead Cover and refrigerate
Toss the strawberries raspberries sugar and lemon juice in a medium bowl to combine Let stand until juices form tossing occasionally about 15 minutes Add the kiwi
Spoon the fruit mixture into 4 dessert bowls Dollop the ricotta cream atop the fruit
Sprinkle with the pistachios amp;/or chocolate chips if using
Melt butter Cook onions very slowly in butter over very low heat stirring frequently Cook until they turn clear yellow about 1 hour
Add salt pepper and caraway to taste Let cool
Preheat oven to 400F
Thoroughly beat eggs and yolks into the sour cream Mix with the cooled onions
Pour into pie shell Bake 15 minutes; reduce heat to 350 and bake another 35-40 minutes until golden brown
Mrs G used to add about 1/4 teaspoon baking powder to the pie shell dough She did not use yeast which some German onion pie recipes use
These are the changes that I made from the original recipe that I found in a book the written recipe calls for 2 whole eggs plus 2 egg yolks; Mrs G used 3 whole eggs
The written recipe calls for 1 cup butter; I am guessing that it may not need that much
1/2 cup finely chopped preserved gingerroot not candied but the type preserved in syrup
3 ounces semisweet chocolate chopped
Steps:
Please note that this recipe calls for preserved ginger
which is the ginger typically sold in jars or in bulk stores where I buy mine that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use
Place soft butter and superfine sugar in a mixing bowl and
using an electric mixer
blend butter and sugar together until fluffy
Slowly stir in flour
then chopped ginger
then chopped chocolate
The mixture will be crumbly
Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm
about one hour
Dough keeps well in the fridge for several days
so theres no need to bake the whole batch up at one time if youre pressed for time
When ready to bake
preheat oven to 300F
Cut logs of cookie dough into slices about 3/8-inch thick I found a sharp serrated steak knife worked better for me than my chefs knife; arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes
Cool cooked cookies on a wire rack; do not store until completely cool
Mix biscuit mix and water until a soft dough forms If too sticky add a little mix up to 1/4 cup until it handles easily Knead gently on floured surface Roll out to about 1/4 inch thick
Spread butter over dough surface then sprinkle 1/4 cup sugar over the top
Roll up dough into a tight log and slice into 1/2 inch pieces
Mix milk with vanilla and the other 1/4 cup sugar Dip rolls in milk and place on baking sheet Bake at 350F for about 25 minutes or until golden on top
Great No-Grate Potato Pancakes | Vegetarian Recipes
30 ounces frozen potatoes country style shredded potatoes only potatoes nothing else 0 fat
1 small onion peeled and finely chopped
2 eggs slightly beaten
1/2 cup flour
1 teaspoon baking powder
1 1/4 teaspoons salt
vegetable oil for frying
Steps:
Pour potatoes into large bowl and thaw about 1 hour
While still very cold add onion and eggs
stir in eggs until blended
Stir in baking powder
flour and salt
Heat some oil in frying pan over medium heat
Shape 1/2 cup in hand and place in oil
pack and shape gently with spatula
Cook 15 minutes on each side I like to cook mine slowly to ensure potatoes are cooked and evenly browned The less they are moved the less they tend to fall apart Check them gently every 5 minutes When browned evenly carefully flip them
repack with spatula and cook 15 minutes more
Drain on paper towel 1 minute
Transfer to warm serving dish I like to keep mine in the oven set at 200F
Do several at a time
dont overcrowd
you will need to do them in batches
Serve with sour cream
applesauce or gravy
Greek Yellow Split Peas With Garlic Fava | Vegetarian Recipes
2 tablespoons dried oregano crumbled plus more for garnish
fresh ground black pepper
1 cup chopped fresh cilantro
2 -3 tablespoons pitted and chopped kalamata olives
4 -5 sun-dried tomatoes packed in oil drained and coarsely chopped
1 medium tomatoes cored peeled seeded diced and drained
2 -3 spring onions thinly sliced white plus most of the green parts
3 sprigs arugula coarsely chopped
3 sprigs fresh flat-leaf parsley coarsely chopped
extra virgin olive oil
Steps:
Place the split peas in a large pot add water to cover by 4 inches and bring to a boil Reduce the heat to low and simmer skimming often for 5 minutes Add the bay leaves and simmer for 40 minutes more stirring occasionally and adding a little warm water as needed to keep the peas covered as they cook Add 1 teaspoon of the salt and simmer for 15 to 20 minutes more or until the peas are soft and almost dry
Puree the peas with a stick immersion blender or transfer to a food processor and puree Let the puree cool completely; it will thicken considerably
In a large mortar grind the garlic with the remaining 1 teaspoon salt into a smooth paste Add 2 cups or so of the puree and continue grinding to incorporate the garlic Or use a blender or a small food processor
In a large bowl combine the garlic mixture the remaining pea puree the oil 3 tablespoons each vinegar and wine the oregano and pepper to taste stirring vigorously to incorporate Taste and adjust the seasoning as necessary Cover and refrigerate for at least 3 hours or overnight
If the skordalia seems too thick add a little vinegar wine or water to thin Spread on a large plate sprinkle with oregano garnish with toppings of your choice and serve
Note Instead of yellow split peas you can also make this with dried peeled fava beans or with the same amount of cooked mashed chickpeas or white beans such as cannellini
Green Olive Sauce With Pasta, Fish or Omelet | Vegetarian Recipes
1 2/3 cups green olives pitted and finely chopped I used the kind with pimentos
fresh lemon juice
Steps:
In a large skillet over medium high heat saute the garlic and onion in the 1 tablespoon of the olive oil until softened a few minutes
Add the both and cream and bring to a simmer
Remove from heat add the olives and let cool for a couple minutes Taste and add a bit of fresh lemon juice if you like as well as black pepper and/or red pepper flakes
You can keep this as is or for a more sauce like consistency feel free to blend/puree
1/3 cup butter or 1/3 cup shortening melted and cooled
2 tablespoons liquid honey
1 tablespoon minced chives or green onion tops
1 tablespoon minced fresh parsley
2 teaspoons dried basil or dried dillweed or dried marjoram
3 cups all-purpose flour
Steps:
In a mixing bowl stir yeast into milk until dissolved
Beat in salt eggs melted butter honey and all the herbs
Add two cups of the flour and beat for 3 minutes by hand or 1 minute using electric mixer; work in remaining flour to make a very soft and sticky dough
Leave in bowl; cover bowl and let dough rise for one hour or until doubled in bulk
Stir dough down and with oiled hands transfer into a well-greased 10-inch tube pan; cover pan and let dough rise for 30 minutes
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
Ina Garten's Roasted Vegetable Torte Barefoot Contessa | Vegetarian Recipes
Ina Garten's Roasted Vegetable Torte Barefoot Contessa
Cook the zucchini onions garlic and 2 tablespoons olive oil in a large saut pan over medium heat for 10 minutes until the zucchini is tender Season with salt and pepper
Brush the red and yellow peppers and eggplant with olive oil season with salt and pepper and roast on a baking sheet for 30 to 40 minutes until soft but not browned
In a 6-inch round cake pan place each vegetable in a single overlapping layer sprinkling Parmesan cheese and salt and pepper to taste between each of the layers of vegetables
Begin with half of the eggplant then layer half of the zucchini and onions then all of the red peppers then all of the yellow peppers then the rest of the zucchini and onions and finally the rest of the eggplant
Cover the top of the vegetables with a 6-inch round of parchment paper or waxed paper Place a 6-inch flat disk another cake pan or the bottom of a false-bottom tart pan on top and weight it with a heavy jar Place on a plate or baking sheet it will leak and chill completely
Drain the liquids place on a platter and serve at room temperature
2 lbs fresh tomatoes or 2 lbs canned plum tomatoes peeled and chopped with 1/4 teaspoon coarse salt
1/2 cup sliced mushrooms use button or cremini
1 tablespoon balsamic vinegar
1 tablespoon italian seasoning
3/4 cup loosely packed basil leaves roughly chopped
fresh ground pepper
crushed red pepper flakes
1 1/4 lbs medium eggplants sliced into 1/4-inch rounds
16 ounces log precooked polenta sliced into 1/4-inch rounds
Steps:
Preheat oven to 400F degrees with rack in upper third
In a medium saucepan heat 1 tablespoon oil over medium heat; add the onion garlic and mushrooms cook stirring until soft and lightly golden about 8 minutes
Add tomatoes and salt and cook stirring occasionally until sauce has thickened about 30 minutes
Stir in vinegar oregano basil amp; Italian seasoning; season with pepper
Remove sauce from heat
Meanwhile heat a large cast-iron skillet or grill pan over medium heat; lightly brush eggplant slices with the remaining tablespoon oil
Working in batches lay slices in skillet in a single layer; cook until browned and they begin to soften 2 to 3 minutes per side
Transfer to a plate
Spoon about a cup tomato sauce into a 9-inch square baking dish spreading to coat evenly; arrange eggplant slices snugly in a single layer
Spoon about 1 cup tomato sauce over eggplant and arrange polenta rounds in slightly overlapping slices on top
Repeat with sauce and another layer of eggplant
Finish by dotting with remaining tomato sauce
Cover with foil; bake until bubbling and juicy about 30 minutes
Remove foil; continue baking until sauce is lightly caramelized and eggplant is tender about 15 minutes more
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
Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
Combine flours flax seed baking powder baking soda and salt in large mixing bowl
Add brown sugar and mix until blended
In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
Bake for 18 to 20 minutes
Cool about 1 minute before removing from pan
Cool completely on wire racks
No More Plain Jane Green Beans | Vegetarian Recipes
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
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
50 g cheddar cheese grated See a href=https//wwwgeniuskitchencom/recipe/peters-cheese-sauce-207024Peter's Cheese Sauce/a for preparation of sauce
Steps:
Preheat oven to 200C/400F
Generously butter the inside of a 9X13 baking dish and set aside
Peel the potatoes and thinly slice along with the onions and mushrooms using a food processor or mandoline
Layer half the potatoes into the bottom of the baking dish then half of the onions followed by half the mushrooms Season with salt and pepper Repeat layers with remaining veggies and season with salt and pepper
Pour cheese sauce over potatoes and cover with aluminum foil
Bake for 1 1/4 hours Remove from oven and take foil off Put a single layer of sliced tomatoes on top if using Sprinkle with remaining 50g cheese and return to oven for 15 minutes turning on broiler/grill for the last 3-5 minutes to brown cheese
Allow to sit 10 minutes before serving
Quick and Easy Mini-Cinnamon Rolls | Vegetarian Recipes
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
Boil steam or microwave asparagus until tender; drain
Meanwhile spray medium frying pan with cooking oil Whisk eggs egg whites and milk in medium jug Cook egg mixture in pan over low heat stirring until almost set
Serve asparagus and scrambled eggs sprinkled with tomato and parsley
1 tablespoon unsalted butter cold cut into small pieces
Steps:
Make the basil cream
Combine cream basil and sugar in a double boiler and stir until sugar dissolves about 4 minutes
Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours for a more pronounced basil flavor
Strain through a fine sieve into a bowl Add mascarpone and whisk until medium peaks form
Cover and refrigerate until ready to serve up to 24 hours
Make the fried basil Heat oil in a deep skillet to 325 degrees
Fry basil a few leaves at a time for 12 seconds The leaves will cause the hot oil to spatter- use splatterguard
Drain leaves on paper towels and let cool completely Sprinkle both sides of the leaves with sugar Basil can be stored at room temperature overnight
Make the dough Sift flour salt and sugar in a food processor to combine Cut in butter and pulse until mixture forms coarse crumbs
Add ice water and mix until just combined dough will still be crumbly Shape dough into a disk wrap in plastic and refrigerate for at least 1 hour or overnight
Preheat oven to 350 degrees
On a floured surface roll dough to 1/4 inch thickness Cut out a 10-inch round and transfer to a parchment-lined rimmed baking sheet Refrigerate for 30 minutes
Make the galette Cut strawberries lengthwise into 1/4-inch-thick slices Reserve end pieces for another use want perfect even center slices for the concentric rings Toss slices with 1/4 cup sugar and the cornstarch and immediately arrange them in concentric circles on dough Start 1 inch from edge overlapping slices slightly Fold edge of dough over berries
Refrigerate for 15 minutes
Whisk egg yolk and water o male eggwash Brush dough with the egg wash and sprinkle with remaining 1 tablespoon sugar
Dot berries with butter
Bake until crust is golden brown 40 to 45 minutes
Transfer to a serving plate Serve warm with basil cream and fried basil
Summer Pudding With Rum Whipped Cream | Vegetarian Recipes
1/4 cup cilantro minced feel free to cut down I just love cilantro
1 -4 garlic clove minced
2 teaspoons lemon juice
2 teaspoons vinegar
salt
Steps:
Add ingredients together and mix Let sit in the refrigerator for at least an hour before serving
For an eaiser version I put the onion spinach jalapeno cilantro and garlic in the food processor and buzz a few times instead of hand chopping but alway hand chop the tomato and mango since they are the stars
Preheat the oven to 350F spray 9-inch cake pan with vegetable spray
TOPPING Stir together corn syrup brown sugar margarine and cinnamon in the cake pan
Place in the oven for 3 minutes or until mixture has melted
The mixture should be sticky
Place the apples and cranberry on top
CAKE Combine the sugar apple sauce oil egg egg whites vanilla and cinnamon in a large bowl using a whisk or electric mixer
In another bowl stir together flour and baking powder
Stir the dry ingredients into the apple sauce mixture in batches alternating with the yogurt making two additions of dry and one of wet and then stir just until the mixture is combined
Spread it over the fruit in the pan
Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry
Let cool on a wire rack for 20 minutes and then turn out onto a large platter
3 cups spelt flour or 3 1/2 cups whole wheat flour
2 teaspoons baking soda
3/4 cup walnuts chopped
8 tablespoons flax seed meal
Steps:
1 First get your carrots grated
and raisins measured to set aside for simmering in a pot with the 2 cups water 7-10 min when ready
2 Next go ahead and blend your egg substitute list of ingredients together liquify if possible
otherwise blended smoothly works
then measure to make sure it comes out to be 1 cup of gooey perfection to replace those eggs
Now preheat your oven to 350 degrees F
3 In one big bowl
mix applesauce
spices
oil
syrups
egg replacer
salt
4 After carrot and raisin mix is simmered for 7-10 min
mix this in with 3
5 In separate bowl
mix flour
nuts
flax seed mill
and baking soda together
6 Add 5 to the fluidified mixture slowly
stirring well but not too much
7 Spray 3 separate 9 inch diameter wide glass round pie bowls with some sort of vegetable oil spray I use Lowes Foods 100% pure no stick cooking spray -- its cheaper
8 Pour ingredients into bowls
then set them into the oven
all on same rack if baking them together
9 Set your timer for 45 minutes
but a separate timer should be set for 15 min
which youll need to rotate your cakes on their shelf in the oven so as to bake evenly At about minute 30 on first timer
turn oven down to about 300 degrees F
10 Should be done after 45 min
set the cakes on cooling racks and wait about 15 minute to take your first bite
11 Enjoy
Vegan Chocolate and Banana Smoothie | Vegetarian Recipes
Using a cast iron frying pan heat up the butter and miso until melted Add some teryiaki sauce When hot add mushrooms and fry them until golden brown The miso will stick to the mushrooms and give them a meaty taste
In a separate pot add water and bring to a boil Once the mushrooms are brown dump the butter and mushrooms into the pot Bring water to boil
While water is coming to a boil crack the eggs and place them in a bowl Gently whisk them so that there are no bubbles
When water is boiling slowly add the eggs to the water Heat until they are cooked
Arrange the chips to cover an aluminum foil lined toaster oven pan Set aside
In a fry pan or electric skillet over medium heat cook the onions in a small amount of the beer on medium for about a minute stirring constantly and adding more liquid to avoid sticking to the pan
Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans
Add more beer or water and stir as the mixture thickens
Add the meatless crumbles
Stir to mix and add enough liquid to keep it from sticking at all
Sprinkle the spices on to the most liquid areas and stir
Remove from heat
Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch No need to preheat if you use the toaster oven and watch carefully to avoid browning Note that chips will get crispier as they cool
Stir corn into the bean mixture and heat through
Stir in salsa now if you prefer
Spoon the mixture over the waiting hot chips
Top with the tomatoes and sliced romaine lettuce
Additional toppings can include any or all of these salsa grated cheese diced green pepper avocado tofutti sour cream and/or jalapeno peppers
Grab a fork and a plate if the tortilla pieces were too small to use as a scoop Enjoy
Preheat grill on medium-high Whisk the egg and garlic together in a large bowl Gently fold in the zucchini and ricotta and season with salt and pepper
Heat the oil in a 20cm-diameter non-stick frying pan over medium heat Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre
Cook under preheated grill about 6cm from the heat source for 2 minutes or until golden brown and just set Remove from grill and cut the frittata into 8 wedges and place on serving plates
Divide tomatoes among serving plates and sprinkle with basil Serve immediately
3 1/2 cups zucchini shredded I used the food processor
4 tablespoons olive oil
1 onion chopped fine
2 garlic cloves minced
1 tablespoon vinegar
1/2 teaspoon sugar
5 eggs beaten
1/4 cup breadcrumbs
salt pepper
1 dash Tabasco sauce I did several dashes
1/2 teaspoon oregano I skipped the oreganoI don't know why
1/2 teaspoon sage
2 cups cheddar cheese shredded also works well with Swiss cheese
2 tablespoons parmesan cheese grated
2 tablespoons fresh parsley chopped fine
Steps:
Preheat oven at 325 degrees
Place shredded zucchni in a large colander and sprinkle with 1 tbls salt Let drain for 30 minutes Remove zucchini from colander and pat dry with paper towels
In a skillet over medium heat
saute in olive oil onion
zucchini and garlic until onion is clear Turn off heat
then stir in vinegar and sugar Let cool
In a bowl
whip eggs Add the remainder of ingredients and mix well
Pour mixture in 9x11 greased pan Bake at 325 degrees for 30 to 35 minutes or until top is set Allow to cool in the pan
then cut into 2 inch squares Serve cold or warm
I dont know
if it was my oven -- but it took closer to 45 minutes for it too set