ice cream Double Creme To Serve or hot custard To Serve
Steps:
Preheat oven to 200 degrees Celsius
Place apple 2 tablespoons of water lemon juice and caster sugar in a saucepan Cover and cook over low-medium heat stirring occasionally for about 10 minutes until soft divide the apples between 8 cup size serving dishes
Mix the berries together and sprinkle over the apples pushing some of them into the apples
Place the brown sugar baking powder rolled oats and flour in a bowl and mix well
Use your fingers to rub the butter into the flour mix until it resembles rough breadcrumbs
Top the apples with the crumble mixture and bake in the oven for 20 minutes or until golden brown and bubbly Serve warm with ice-cream double crme or hot custard
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
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
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
6 large hot baked russet potatoes a href=https//wwwgeniuskitchencom/recipe/how-to-bake-the-perfect-potato-408605How to Bake the Perfect Potato/a
1 bulb roasted garlic choice of your favorite or try a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-pearl-onions-with-herbs-54099Roasted Garlic amp; Pearl Onions With Herbs/a
Slice 5 of the baked potatoes lengthwise in half Carefully scoop out the potato flesh into a medium bowl leaving a 1/2-inch thick shell Rice the potatoes back into the bowl Rice the garlic the peel the other potato and rice into the bowl
Add butter creams onion mix pepper parsley and brie to the bowl of potatoes and stir til combined
Mound the potatoes into the potato shells and place on cookie sheet pan Potatoes may be covered and refrigerated up to 24 hours at this point Let come to room temperature before finishing in the oven
Bake 12 to 15 minutes until cheese has melted and stuffing is heated through Brown under the broiler until golden if desired
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
Cool on rack
Buckwheat Noodles with Mushroom Sauce | Vegetarian Recipes
2 tablespoons unsalted butter plus extra for brushing
1 tablespoon maple syrup
1 cup peas fresh or frozen
2 1/2 lbs rotisserie chicken meat cut into large pieces
2 tablespoons grated parmesan cheese
4 pieces pillsbury pie crusts Just Unroll
salt and pepper
Steps:
Make the velout
Heat the oil and butter in a large saut pan over low heat Add the onions celery garlic bay leaf and thyme Saut 5 to 8 minutes or until the onions are transparent Sprinkle the flour over the vegetable mixture and continue to cook for an additional 2 minutes Add the warm stock and milk whisking to combine Raise the heat and bring to a boil then reduce the heat to a low simmer Continue to simmer for 15 minutes Add salt and pepper to taste Remove the velout from the heat and strain Set the liquid aside
Make the filling and pie
Preheat the oven to 350 degrees
Heat the oil in a large saut pan over medium heat Saut the onions carrots celery and garlic until the onions begin to soften Add the chicken bouillon cube and white wine and reduce by half Add the potatoes and chicken velout and simmer for approximately 2 minutes Add the heavy cream and continue to simmer until the potatoes are tender Be careful not to burn the mixture Remove from the heat Fold in the butter maple syrup peas chicken and Parmesan cheese Add salt and pepper to taste
Divide the filling evenly into 4 oven-safe pie baking dishes Top each with pie dough Lightly brush the tops with the remaining butter and if desired sprinkle with pepper Bake for about 40 minutes or until the dough is golden brown
Prepare a 7x7 dish by lining it with greaseproof paper for easy removal of the torte once cold
Measure out the butter and chocolate and chop up ready for adding later
Put the cream
sugar and salt in a pan and bring slowly to near boiling stirring constantly You should see small bubbles at the edges of the pan
Add the butter and chocolate and stir well until melted Then add any other flavourings if desired eg ginger etc optional
Pour into prepared dish and chill in fridge overnight or until set at least 7 hours Id guess
When set torte can be turned carefully onto serving dish where it will sit firm and not ooze You can then decorate with cream / fruit / drizzled white chocolate optional
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
2 tablespoons Mexican crema or 2 tablespoons creme fraiche
pepitas green pumpkin seeds toasted and salted
Steps:
Char the chiles over a gas flame or on a very hot grill until blackened While still hot
wrap in paper towels to steam and cool Remove the stem and seeds and rub off all the blackened skin and clinging seeds with the edge of a spoon or paper towels Dont wash them or youll wash away the flavor - dont worry if a little of the skin remains Cut into 1 inch pieces
Trim the ends of the corn and stand on end on a plate With a sharp knife
scrape all of the kernels from the cobs; this should yield about 4 cups Be sure to catch any corn milk
Heat the oil in a 4-quart saucepan or small stockpot with a heavy bottom Add the onion and garlic
cook until translucent
stirring often Add the corn and corn juices
chiles
and 2 cups of the water Reduce the heat to low
cover
and simmer for 10 minutes
stirring a couple of times
Add the remaining 6 cups water
salt and rice Simmer for 45 minutes over low heat
Let the soup cool for 15 minutes Puree in several batches in a blender
until as smooth as velvet this may take a couple of minutes Add water
if needed
to make the soup the consistency of heavy cream; adjust the seasoning Do not strain the soup after blending
Serve the soup in heated bowls Top each serving with a drizzle of crema and a few pepitas
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 Big Oatmeal Cookies That are Both Great and Big | Vegetarian Recipes
Great Big Oatmeal Cookies That are Both Great and Big
In a bowl mix together the chopped tomatoes onion and bell pepper
Lay out the bread slices on a platter and spread about 2 heaped teaspoons of salsa evenly on one side of each slice
Top the slices with a sprinking of oregano about 1/2 teaspoon each
Spoon the veggie mixture over each slice of bread and ensure that the base of the bread is evenly covered but not overloaded
Top with 1/2 tablespoon of blanched corn over each slice followed by an even and generous sprinkling of grated cheese
Toast the bread-pizzas on the grilling rack of a preheated oven 300 degrees Celcius for 5-8 minutes or until the bottoms of the bread slices are lightly browned
Serve/eat hot; enjoy
Hot Stuffed Cremini Mushrooms | Vegetarian Recipes
1 1/2 cups pie filling poppyseed prune apricot raspberry
1 cup sliced almonds
1 cup powdered sugar
1 -2 tablespoon water
Steps:
In a mixing bowl stir the yeast up with the warm water; add the sugar warm milk egg salt and lemon extract mixing well
Stir in 1 3/4 cups of the flour until it forms a large ball
Turn ball out onto a floured surface and knead in the remaining flour until the dough is smooth and elastic about 2-3 minutes
Cover the dough and let rise about 5-7 minutes
Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge
Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that it should be about 4-inches wide by 8-inches long
Now fold the 4-inch side over 1/3 of the way and the same with the opposite end leaving a stack of dough
Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes
Now roll the refrigerated dough out again to a 12x8-inch square
Place the last square of butter to one side of the dough and do the folding process again then refrigerate the dough for 2 hours
Cut the dough in half keep the other in the refrigerator while waiting; and roll out to a 6x24-inch rectangle if hard to roll allow to rest for 5 minutes or so
Spread half the filling on the middle of the dough and sprinkle with half of the almonds
Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal
Grease a baking sheet and place the kringle on forming it into a ring as you do and sealing the ends together; pat the kringle with your hands to keep it flat
Repeat with remaining kringle
Allow kringles to rise for about an hour or until a fingerprint remains when touched
Bake at 350F for 20-25 minutes or until golden; cool on wire racks
Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm
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
Cut the top off the garlic bulb and place on an 8 square of tin foil Drizzle with the olive oil and gather up the foil around the garlic like a parcel Bake for 45 minutes and remove Allow to cool This step can be done early in the day - just let garlic sit in foil until ready to use
Place potatoes into a large saucepan with cold water and salt Bring to a boil and let cook for 15-20 minutes until tender
In the meantime
mix together the butter
chili pepper
tomato puree
oregano
cilantro
chili powder
paprika and cayenne
When potatoes are cooked
drain the water Mash the potatoes a bit
Remove the garlic from the foil and squeeze out all the garlic pulp into the potatoes then add the butter and spice mixture Mash to combine
Add milk and cheese and mash together so that the cheese melts Season as needed
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
1 16 -24 ounce jar pasta sauce whatever your favorite is
10 ounces mozzarella cheese shredded
Steps:
Heat oven to 375 degrees F Fill a large pot of water and bring to a rolling boil Cook the pasta noodles until they are pliable and mostly cooked Remove and place in a bowl of cold water
While the water is coming to a boil slice the squash on a mandolin or thinly with a sharp knife Set aside
Place 1/2 cup of pasta sauce into the bottom of a 13x9 pan and spread around Lay one noodle out on a cutting board or clean flat surface Top in the middle third with 6 slices of squash Fold the ends over the top and place folded ends down on the sauce This is a squash bundle Continue with the remaining noodles placing them next to each other in the sauce You should have 2 rows of 6 bundles each
Top with the remaining sauce and mozzarella Cover with aluminum foil and bake for 30 minutes until sauce is bubbly and cheese is melted
Orange Glazed Sweet Potatoes With Pecans | Vegetarian Recipes
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
First butter one side of each piece of bread Next put both pieces butter side down in a pan on medium heat Toast bread for about 2 minutes Remove bread from pan and immediately spread the peanut butter Mash the ripe banana and spread on bread Drizzle honey on bananas and put the other piece of bread on top Cut in half and serve immediately
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
Variation This recipe also works well with orange sweet potato kumera
If using sweet potato try substituting the nutmeg with a generous sprinkling of caraway seeds over each layer
Yum
Grease a 6 cup capacity ovenproof dish generously with the butter or margarine then smear the garlic around the bottom and sides of the dish
I use a round glass pyrex dish Peel potatoes and slice thinly into rounds
I use the slicing blade of my food processor
Line the bottom of the dish with a single layer of overlapping potato slices
Sprinkle generously with salt pepper and nutmeg
Repeat this layering and sprinkling process until you have used all of the potato slices
In a large jug combine cream and milk and stir well
Pour this mixture over the potato slices gently easing the potato away from the sides of the dish to allow the liquid to penetrate evenly
Place the dish onto a microwave safe plate and cook uncovered in a microwave on MEDIUM HIGH for 15- 20 minutes
Check occasionally
If the liquid in the potatoes boils over simply pour it from the plate back into the dish and continue cooking
Microwave just until you can push the blade of a sharp knife through the potato layers without feeling any crunchy resistance
Having reached this stage you can go on to cook the dish in the oven or cover with plastic wrap and keep in the refrigerator for several hours or more before cooking
Pre-set your oven to 180C 350F
Sprinkle the top of the potatoes with the grated cheese and place the dish on an upper shelf in the oven for 20 minutes or until the top turns golden brown
This may take slightly longer if taking the dish straight from the refrigerator To serve cut into wedges and remove each wedge carefully with a spatula
Pumpkin Soup With Coriander Pistou France | Vegetarian Recipes
Put pumpkin thyme sprigs and garlic cloves in a roasting tin to fit in snugly in a single layer
Add half of the oil and toss gently to coat well Season liberally with sat and pepper and roast in a preheated oven 200C 400F Gas Mark 6 for 30 minutes until charred and softened
Meanwhile heat remaining oil in a deep saucepan Gently fry onion celery and chili for 10 mins or until softened
Add the stock bring to a boil and simmer covered for 20 minutes Stir in the roasted pumpkin and all the pan scrapings return to boil and simmer for 5 minutes
Discard thyme sprigs then transfer the soup to a food processor or blender and puree in batches until smooth Keep warm
Place all the ingredients for the coriander pistou in a spice grinder and grind to form a smooth paste or use a mortar and pestle Spoon the soup into warmed bowls and swirl a llittle pistou in each one
Pumpkin, Pasta and Peanut Salad | Vegetarian Recipes
The night before cube the potatoes and put them in a large saucepan with salted cold water and place in the refrigerator overnight
Roast the garlic Preheat the oven to 350 degrees F peel the outermost layers of skin off the heads of garlic; cut off the top 1/3 of the heads to open the cloves and heat olive oil in a large oven-safe saute pan over medium heat; Add garlic and saute for about 10 minutes; Season with salt and pepper and transfer pan to the oven to roast for 15 minutes; Remove from heat and let cool
For the garlic paste Pop garlic cloves from their skins and place cloves in a blender along with any olive oil left in the pan; Puree until smooth; you should have a paste-like consistency
For the potatoes The next day add some more salt and then bring to a boil over high heat
Cook until tender about 10 minutes
Drain well place potato cubes in a food mill and grind to remove skins
Alternatively smash the potatoes with a large fork or potato masher
Heat 1 tablespoon of the butter in a large saucepan over medium heat until the butter stops foaming and turns a light brown
Add the garlic paste and cook quickly
Add the cream season to taste with salt and pepper and bring to a boil
Reduce the heat to low and fold in potatoes with a wooded spoon or large whisk
Add the remaining butter by tablespoons until taste suits you stirring after each addition
Season with salt and pepper to taste and serve
Roasted Plum Tomatoes and Garlic | Vegetarian Recipes
Preheat oven to 230C/ 450F Use a shalloe eathenware tray that will hold the tomatoes snugly in a single layer
Place the tomatoes cut side up and brush with the olive oil scatter the garlic and oregano on top season with salt and pepper and bake about 45 minutes
The tomatoes should be soft and charred around the edges
Roasted Tomato Black amp; Tan Soup | Vegetarian Recipes
5 ounces oka cheese 1 1/3 cups or 5 ounces mild cheddar cheese rind discarded and cheese coarsely grated 1 1/3 cups
1 1/2 cups heavy cream
3 sprigs fresh thyme
Steps:
Put oven rack in lower 1/3 of oven and preheat oven to 35o degrees F
Generously butter a 9 by 13 inch glass baking dish 3 quart capacity
Cut off necks of squash reserving for another use you will have about 3 lbs necks Peel squash and very thinly slice with a slicer
Layer 1/3 of the squash slices overlapping in baking dish and sprinkle with salt and pepper Sprinkle with half the cheese Repeat layering until all squash salt and pepper and cheese are in the dish There will be no cheese on top but do add salt and pepper to the final squash layer
Bring cream and thyme sprigs to a simmer in a small saucepan over moderate heat Discard thyme and pour cream evenly over squash
Put a sheet of parchment paper over squash and poke a few holes in it with a knife Bake squash until tender about 45 minutes
Discard parchment and let squash stand about 10 minutes before serving
Scalloped Potatoes and Butternut Squash With Leeks | Vegetarian Recipes
Scalloped Potatoes and Butternut Squash With Leeks
3 cups sliced mushrooms or 3 cups portabella mushrooms
2 cups seitan strips thinly sliced
ground black pepper to taste
egg-free pasta one normal sized package
3 tablespoons vegan sour cream
Steps:
Gravy Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin smooth paste Whisk in the broth or water and garlic granules Cook over medium-high heat stirring constantly until it thickens and comes to a boil Remove from heat and beat in the tahini and vegan sour cream Cover the saucepan and set aside
Place oil in a large skillet and heat over medium-high When the oil is hot saut the onion and garlic for 10 minutes
Add the mushrooms and cook stirring often for 5 to 7 minutes
Stir the seitan strips and the reserved gravy into the onions and mushrooms Reduce heat to low and stir often about 5 to 10 minutes until the seitan is heated through
Season the stroganoff with ground pepper Serve at once over egg-free noodles
1 1/2 cups flour plus a little more or less to adjust consistency
Steps:
Preheat oven to 500F
Mix starter
1 tbsp olive oil
salt
and flour together in a mixing bowl until it blends and forms a ball add more or less flour to adjust consistency; if you get it too dry just add a little more starter
Allow dough to rest for about 30 minutes dont look for it to rise
just to get the dough where it is easier to roll
Roll out mixture on parchment paper or a lightly floured surface until it fits the size of your pan
turning the dough as you roll if you want a more even circle
Par-bake the crust on a pizza stone or pizza sheet for about 7 minutes
then remove from oven
Before topping your pizza with any sauce
cheese
or toppings
brush the top of the crust all over with remaining olive oil as needed
using a pastry brush this helps keep soggy moisture out of the crust as it bakes
Top as desired and cook until browned and cheese is melted
If you use certain vegetables as a topping onions are the first thing that comes to mind you might want to cook those about halfway before topping the pizza with them or they will be too crunchy
3 tablespoons Braggs liquid aminos gluten-free if needed for gf diet or 3 tablespoons soy sauce gluten-free if needed for gf diet
1 teaspoon maple syrup
1/4 teaspoon blackstrap molasses
1/2 cup textured vegetable protein gluten-free if needed for diet
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon crushed sage
1/2 teaspoon ground fennel
1/4 teaspoon black pepper
1/8 teaspoon cayenne
oil for frying
Steps:
Stir boiling water with liquid smoke if using soy sauce maple syrup and molasses
Meanwhile mix TVP with dry seasonings; stir to incorporate Combine wet and dry mixtures Then allow the TVP to absorb the moisture for about 5 minutes while you heat the oil
Fry mixture in oil in an uncovered frying pan on medium heat about 5 minutes or until browned stirring occasionally
2 teaspoons vegetable broth mix with the arrowroot to make a thin paste
2 tablespoons vegan sour cream like Tofutti
Steps:
Steam or simmer tempeh for 20 minutes Cut tempeh into small cubes and set aside
In a large skillet over medium-high heat saut the onions in 3 tablespoons of the oil for 5 minutes or until soft Add bell pepper paprika caraway seeds garlic and tomato paste
Blend well turn the heat down to medium and place lid on skillet Cook for a further 5 minutes or until peppers are tender stirring continually
In a separate non-stick skillet saut the tempeh in the remaining oil until light brown Add tempeh to vegetable and herb mixture
Add the vegetable broth salt and wine Replace lid and cook until slightly reduced; about 10 minutes Add the prepared arrowroot and stir until incorporated Cook for 1-2 minutes until thickened Remove from stove and add the sour cream Serve hot with dumplings or mashed potato
The Best Tortillas You Will Ever Have | Vegetarian Recipes
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
Traditional Scottish Brandy Wafers | Vegetarian Recipes
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
its too hot Somewhere between baby bath water and lukewarm is good Add flour
salt
and yeast Mix together
place in oiled bowl
flip to coat in oil
cover with lid or plastic wrap Let sit 1 hour
or until doubled in bulk Separate into balls Somewhere between a golf and tennis ball
depending on how big you want the runzas to be
I guess Let those rest at least 15 minutes
Preheat oven to 350 Lightly flour a work surface
and roll a bit of dough out to as thin a circle as you can manage without tearing it Its ready for filling
While the water-oat mix is cooling
get started with your filling First
get the cabbage shredding out of the way Then dice your onions
sing Im NOT crying Flight of the Conchords style as you go wink This will probably take you as long as the water to cool
if you are doing the shredding by hand When the bread dough is rising and has about 30 minutes left to rise
start with making the filling
Saute the onions until translucent 10-12m
and crumble in the beef I had to use a bread dough scraper to chop it up small enough to really work with
so it didnt stick to the pan If sticking does occur
add a little more oil When those are mixed together and heated through
add your cabbage I promise it cooks down
Stir those around a bit and let flavors meld When the cabbage is getting lighter in color and is softening
add your seasonings Let this simmer on a low temp as you work with the bread dough
and let the dough balls rest Roll out dough ball when it has rested
and fill with 1/3c to 2/3c 1/3 is about right for an 8 or 9 circle
so more if you made yours bigger Add additional Worcestershire and soy sauce as needed
filling should be moist but not WET
To fold the dough around the filling and make it look nice
I flipped one long corner over
flipped the short ones down Wet the last dough flap with water
flip up and press it inches Wetting it will help it stick and not open up It should look something like a burrito now Dust with flour on all sides so it wont stick to your pan and break open Place
seam side down
on a greased pan and start over Continue until you run out of dough or you run out of filling
Veggie Burgers Low Fat and Low Cholesterol | Vegetarian Recipes
Cook the mushrooms in a non stick frying pan without oil stirring for 8-10 minutes to drive off all the moisture
Whizz together the onion courgette carrot and nuts in a processor until they are beginning to bind together
Stir in the mushrooms breadcrumbs parsley yeast extract and seasoning to taste Shape into burgers with lightly floured hands and chill
Cook the burgers in a non stick frying pan with very little oil or under a hot grill for about 8-10 minutes turning once until they are cooked and golden brown
Veggie Pasta With Cheesy Fondue Sauce | Vegetarian Recipes
7 ounces emmenthaler cheese grated or a similar swiss cheese
1 tablespoon olive oil
9 ounces cherry tomatoes washed
salt
fresh ground black pepper
garlic bread to serve
Steps:
Bring a large pan of water to the boil add the pasta and cook according to pack instructions Trim the broccoli cut into shorter lengths if desired and add to the pasta pan 5 minutes before the end of the cooking time
Meanwhile put the garlic and wine in another pan and bring gently to the boil Blend the cornstarch to a smooth paste with 1 tbsp cold water
With the wine over a very gentle heat add the cheese a little at a time stirring until each batch is melted This will take a few minutes Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy You may need to add a little more wine to get a smooth consistency Add pepper then taste and add salt if necessary Keep warm over a very low heat
Heat the oil in a frying pan add the tomatoes and cook over a fairly high heat until starting to soften
Drain the pasta and broccoli toss with the tomatoes and tip into a warm serving dish Pour the cheese sauce over the top and serve with hot garlic bread
Preheat oven to 375 degrees F 190 degrees C Grease a cookie sheet
Mix the flour and baking soda in a bowl In a separate bowl beat together the butter turbinado sugar and brown sugar until fluffy then beat in the egg vanilla and salt Stir the flour and baking soda into the butter mixture Fold in the chocolate chips and apricots Drop by rounded teaspoonfuls onto the cookie sheet
Bake for 8 to 10 minutes in the preheated oven Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely
1 vegetable stock cube make up to 3 5 c with hot water
2 tablespoons tomato paste
14 ounces canned tomatoes
2 sprigs fresh rosemary plus 2 sprigs chopped to garnish
Steps:
Heat a large saucepan spray with low fat cooking spray and add the onion and celery Cook stirring for 5 mins add the garlic and chili and cook for another 5 mins until tender and beginning to brown
Add the lentils stock rosemary tomatoes and tomato paste Bring to the boil reduce the heat and simmer for 20 mins until the lentils are soft Remove the rosemary
Blend the soup using a hand blender or liquidizer until smooth and season with salt and pepper
Serve hot garnished with a sprinkling of chopped rosemary