Aloo Gobi Mattar - Cauliflower, Pea and Potato Curry

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Ingredients:

• 1 large cauliflower cut into small florets
• 2 large onions chopped into 1/2-inch chunks
• 3 medium baking potatoes peeled and chopped into 1/2-inch- 3/4-inch chunks
• 1 cup frozen green pea
• 1 cup vegetable stock or 1 cup chicken stock
• 4 tablespoons ghee or 4 tablespoons clarified butter
• 2 tablespoons fresh ginger grated including juice
• 2 tablespoons fresh ginger peeled and finely minced
• 5 garlic cloves minced
• 1 medium hot green chili pepper minced
• 2 teaspoons turmeric
• 1 tablespoon garam masala
• 2 teaspoons ground coriander
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 teaspoon fenugreek seeds
• 1 teaspoon ground cumin
• 1 teaspoon cumin seed
• 1/2 lemon juice of
• 1/3 cup fresh cilantro chopped

Steps:

• Heat oil in a large wok karahi or deep nonstick pan over high heat Add onions and cumin seeds and cook until onions are translucent Then add the minced garlic chunks of ginger and chili pepper Saut for 2 minutes stirring frequently
• Add all remaining spices including salt Stir well
• Immediately add potato to pan Stir until coated in oil and spices Turn heat down to medium and saut potato for 3-5 minutes stirring frequently
• Add chicken or vegetable stock then put lid on pan lower heat to medium-low and simmer for around 15 minutes
• Add the cauliflower florets grated ginger and lemon juice Stir well Replace lid turn heat to low and let simmer for about 10 minutes If the ingredients are sticking to the pan you can add a bit more stock or 1/4 cup of water at this point
• Add frozen peas to pan and stir ingredients Cover and simmer for 10 more minutes
• Turn off heat Add half of the fresh cilantro and mix thoroughly Replace the lid then allow to rest for 10 minutes before adjusting salt to taste and serving dish over rice Garnish with remaining fresh cilantro

Apple, Avocado, and Hearts of Palm Salad

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Ingredients:

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon sugar
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon paprika
• 1 pinch ground pepper
• 2 tablespoons fresh chives chopped
• 3 cups watercress chopped
• 2 granny smith apples peeledcoredand sliced thin
• 1 avocado peeled and chopped
• 1 cup sliced hearts of palm
• 1/2 cup chopped walnuts

Steps:

• In a small bowl whisk the mayonnaise ketchup sugar lemon juice paprika and pepper together; then stir in the chopped fresh chives
• Arrange 3 cups chopped watercress on 6 individual serving plates
• Evenly top each with the apples avocado hearts of palm and walnuts
• Evenly sprinkle dressing over salads and serve

Arame Salsa

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Ingredients:

• 1 cup dried arame seaweed 1 oz
• 1 cup apple cider or 1 cup apple juice
• 1/2 medium cucumber cut into small cubes 1 cup
• 2 tablespoons fresh lemon juice
• 1 scallion finely sliced 1/4 cup
• 1/2 cup minced red onion
• 1 small jalapeno minced
• 1/4 cup cilantro chopped
• 1 garlic clove minced
• 1 teaspoon salt

Steps:

• Soak the arame in water for 20 minutes
• Drain then place in a medium skillet with the apple cider
• Simmer uncovered until the cider has completely evaporated about 10 minutes
• Transfer the arame to a bowl and let it sit for a few minutes to cool
• Add other ingredients and mix thoroughly

Asparagus Au Gratin

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Ingredients:

• 1 lb asparagus
• 2 tablespoons unsalted butter
• 2 tablespoons shallots minced
• kosher salt
• black pepper Freshly ground
• 1/2 cup creme fraiche or 1/2 cup mascarpone
• 1/4 cup gruyere cheese
• 1 teaspoon fresh tarragon

Steps:

• Preheat the broiler and position an oven rack 8 inches from the heat
• Prepare asparagus by holding asparagus spear in your hand and breaking off the bottom where it snaps; this is the tough part of the stem Discard
• Melt butter in a large saut pan Add minced shallots and cook over moderately high heat until softened about 1 minute Add prepared asparagus season with salt and pepper and cook briefly over moderate heat stirring occasionally until crisp-tender
• Transfer asparagus to a medium gratin dish and arrange with asparagus heads pointing in once direction
• Combine crme fraiche and grated gruyere cheese Spread evenly over asparagus When ready to serve broil until golden and bubbling shifting the dish for even browning about 1-3 minutes Sprinkle with tarragon and serve

Avocado Mango Cashew Salad From Vegan Eats World

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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 Salad

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Ingredients:

• 5 large avocados cut up not mashed
• 2 tomatoes chopped
• 1/2 bunch fresh cilantro
• 1/2 onion
• 1 jalapeno
• Tony Chachere's Seasoning or other favorite seasoning salt
• garlic powder
• salt
• 1 lemon

Steps:

• Add avocados and tomatoes to large serving bowl In a food processer mix together the cilantro onion and jalapeno If you do not have a food processor finely chop with a knife Add to bowl and stir lightly If you stir too much the salad will turn into a guacamole Sprinkle with seasoning and garlic powder and salt to your individual taste and mix Squeeze lemon into mixture and stir Enjoy

Avocado, Tomato amp; Feta Cheese Appetizer

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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

Beet Hash Cakes With Dill Vinaigrette

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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

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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

Buckwheat Tortilla Pizza

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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

Carrot-Potato-Tarte Flourless

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Ingredients:

• 300 g potatoes floury work best
• salt
• 2 -3 teaspoons dried herbs majoram parsley rosemary oregano thyme etc
• 50 g polenta coarse cornflour
• 3 eggs
• 300 g carrots or parsnips if you like
• 150 g sour cream or 150 g yoghurt
• 1 -2 teaspoon curry powder
• 1 pinch sugar

Steps:

• 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
• Serve with a green salad of your choice

Chestnut Mushroom Pate

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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

Chilled Cantaloupe Soup

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Ingredients:

• 1/3 cantaloupe peeled seeded and cubed
• 1/3 cup orange juice
• 1 teaspoon lime juice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 5 mint leaves chopped

Steps:

• Combine cantaloupe and orage juice in a blender; process until smooth
• Transfer mixture into a large bowl
• Stir in lime juice cinnamon and nutmeg
• Chill for 1 hour
• Stir in mint leaves and serve
• Enjoy

Cold Cream of Cucumber Soup

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Ingredients:

• 5 cups vegetable broth
• 5 smooth-skinned cucumbers
• 1 potato peeled and coarsely chopped
• 2 leeks coarsely chopped
• 1 shallot chopped
• 4 cloves garlic peeled and halved
• 1 cup sour cream or 1 cup yogurt
• salt freshly ground black pepper
• fresh chives

Steps:

• Bring the vegetable broth to the boil
• Chop 4 of the cucumbers coarsely
• Thinly slice the fifth and set the slices aside
• Add the chopped cucumbers potato leeks shallot and garlic to the boiling broth and cook until tender about 45 minutes
• Remove from heat and blend
• Add salt and pepper to taste and cool
• Refrigerate for several hours until well chilled
• To serve pour the chilled soup into a soup tureen add the sliced cucumbers and chopped chives
• Spoon the sour cream or yogurt on top or serve it separately at the table

Crazy Good Hummus

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Ingredients:

• 3 garlic cloves
• 1/2 lemon juice
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1/4 cup water
• 1 15 ounce can garbanzo beans drained and rinsed
• 1 teaspoon salt
• 1 tablespoon parsley

Steps:

• Juice lemon and combine with garlic in processor Chop finely Add water
• olive oil and garbanzo beans Chop finely Transfer to a bowl Mix remaining ingredients in bowl
• In a pinch you can use peanut butter in place of tahini
• but it wont be the same Tahini is ground sesame seeds and its a paste -- mmmm

Flourless Orange and Chocolate Cake

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Ingredients:

• 1 orange whole
• 125 g caster sugar
• 200 g dark chocolate melted
• 100 g ground almonds
• 3 eggs separated
• 1/2 teaspoon baking powder

Steps:

• Put the orange in a microwave safe bowl
• Add 250ml water cover with clingfilm and microwave on high for 20 minutes turning halfway through or simmer for 1 hour in a small saucepan
• Leave to cool still covered
• Heat oven to 180C
• Line a 20cm round springform tin with baking parchment
• Cut the orange in half and remove pips
• Put in a food processor with 5 tbsp of orange liquid left in the bowl and blitz to a smooth puree
• Add the sugar melted chocolate egg yolks and baking powder and whiz again to mix thoroughly
• Tip into a large bowl
• Beat the egg whites until stiff but not dry and fold into chocolate mixture
• Spoon into lined tin
• Put the tin on a baking sheet then in the oven
• Bake for 1 hour covering with a piece of foil or baking parchment halfway through to stop the top burning
• Cool in the tin

Gluten Free White Texas Sheet Cake

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Ingredients:

• 1 cup butter
• 1 cup water
• 2 cups gluten-free flour mix
• 2 cups granulated sugar
• 2 eggs beaten
• 1/2 cup gluten-free sour cream
• 1 teaspoon almond extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 2 teaspoons xanthan gum
• 1/2 cup butter
• 1/4 cup milk
• 4 1/2 cups powdered sugar
• 1/2 teaspoon almond extract

Steps:

• Preheat oven to 375F and lightly grease a 15 x10 jelly roll pan
• Bring butter and water up to a boil in a large saucepan
• taking care not to scorch
• Remove from heat; whisk in remaining cake ingredients until smooth
• Pour into prepared baking pan
• Bake for approximately 20 minutes or until cake is golden brown and tests done
• Cool for 20 minutes
• While cake is baking
• bring milk and butter just to the boil in a medium saucepan
• taking care not to scorch
• Remove from heat
• Add powdered sugar and almond extract; mix well and spread evenly over slightly cooled cake

Grilled Pineapple and Red Curry Quinoa

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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

Guacamole

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Ingredients:

• 1 large very ripe avocado
• 1 tablespoon fresh lemon juice
• 2 tablespoons scallions minced
• 2 tablespoons fresh coriander leaves chopped
• salt
• pepper

Steps:

• Halve pit and peel the avocado reserving the pit
• In a ceramic or glass bowl with a fork mash the avocado with the lemon juice
• Stir in scallion coriander salt and pepper
• Add the reserved pit
• Chill the guacamole covered for 1 hour
• Serve with salso sour creamamp; chips
• Add to your favorite mexican dish

Healthy Everybody Awesome Cake

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Ingredients:

• 6 teaspoons Ener-G Egg Substitute
• 8 tablespoons warm water
• 2 tablespoons cider vinegar
• 2 tablespoons baking powder
• 1/2 cup canola oil
• 1/2 cup vanilla-flavored soymilk
• 1 teaspoon vanilla extract
• 1 1/3 cups sugar
• 2 1/2 cups rice flour
• 6 tablespoons carob powder
• 1 beet shredded
• confectioners' sugar

Steps:

• Preheat oven to 350 degrees F
• Beat together egg replacer
• water
• vinegar
• and baking powder until light and foamy
• Add oil
• soymilk
• vanilla extract
• and sugar and beat until blended
• Add rice flour and carob powder gradually and beat
• Fold in beets and pour into greased pan
• Optional before putting into oven
• sprinkle sliced almonds over top of batter
• Bake for 45 minutes at 350 or until an inserted pick comes out clean
• Dust with confectioners sugar

Herb Salt

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Ingredients:

• 1/2 teaspoon basil
• 1/4 teaspoon thyme
• 1/4 teaspoon dill weed
• 1/4 teaspoon celery seed
• 1/4 teaspoon salt
• 1/4 teaspoon dried parsley

Steps:

• Combine all ingredients and grind with a mortar and pestle
• Store in a small herb jar

Jerk Seasoning

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Ingredients:

• 2 teaspoons whole allspice
• 2 teaspoons whole black peppercorns
• 2 tablespoons onions dried minced
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 2 teaspoons thyme dried

Steps:

• Put allspice and peppercorns in spice grinder
• Grind very coarsely 1 to 2 1-second pulses
• Add all other ingredients and pulse until you have a coarse powder

Mashed Potato Gratin with Garlic and Onions

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Ingredients:

• 4 large idaho potatoes
• 2 large garlic heads roasted
• 2 large onions baked
• 1 1/4 cups heavy cream
• salt and pepper
• 1 cup gruyere cheese

Steps:

• Remove the papery covering of the garlic heads but do not peel and do not separate the cloves
• Wrap well in foil and put them in the oven
• Put the onions on a double sheet of foil but do not wrap them; put them in the oven
• Pierce the potatoes in several places with a thin skewer or the tines of a fork
• Place them directly on the oven rack
• Bake the garlic for one hour and the onions and the potatoes for an hour and a half at 425F degrees
• After an hour pull out the garlic heads unwrap and let cool for 5 minutes
• Separate the cloves and squeeze them over a bowl so the softened garlic pops out into the bowl
• After 1 1/4 hours pull out the onions and potatoes
• If the onions are not very soft almost collapsed put them back in for a few minutes
• Perforate the potatoes lengthwise and crosswise with the tines of a fork and squeeze
• Scoop the potato flesh into a bowl and mash it with a potato masher
• With a sharp knife cut off the stem and root ends of the onions
• Remove the skin and the first layer
• Put the onions in a food processor and puree
• Combine the potatoes garlic onion 1/4 cup of cream and salt and pepper in the bowl of a mixer
• Beat with the paddle blade until smooth and blended then scrape the mixture into a large gratin bowl
• Sprinkle the top with cheese
• The recipe can be made ahead to this point and kept in the refrigerator covered for a day or so Bring to room temperature before proceeding Reduce the oven temperature to 350 degrees F
• Pour the remaining cream over the mixture
• Bake uncovered for 40-50 minutes or until the top is browned and bubbly and the cream has cooked down to a very thick suace-like consistency
• Try to arrange to have some leftovers; this is very good when it is cold

Melon Gelato Normal or Gluten Free Version

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Ingredients:

• 500 g melon cantaloupe peeled and chopped
• 100 ml soy cream or single cream
• 1 egg white whisked to firm peaks
• 60 g sugar

Steps:

• Put the chopped melon in the freezer for a couple of hours This helps the ice cream machine along
• Blend the melon with the sugar until very smooth and frothy
• Add the cream and blend further
• Pour the melon mixture into the ice cream machine until it has the consistency of soft ice cream With the machine still going add in the whisked whites These will become incorporated into the ice cream making it softer
• I have made this ice cream without the egg white sucsessfully

Mirj's Foolproof Microwave Rice - Perfect Every Time

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Ingredients:

• 1 cup rice I like Basmati or Persian
• 2 cups water
• 1 dash salt

Steps:

• Put rice in a micro-safe bowl
• Add water
• Swirl for 2 seconds
• Add salt
• Swirl again
• Cover with vented plastic wrap or a loose plastic cover
• Nuke on high for 12 minutes
• Let rest for 5 minutes
• Dump rice into a strainer and rinse under cold water
• Place in micro-safe serving dish or back in the rinsed out bowl
• add seasonings to taste onion soup mix
• salt and pepper
• hot chilles
• whatever you like in your rice and heat on medium for 5 minutes until it reaches desired serving temperature
• If the rice is going to be part of a salad
• you can use it straight away
• This makes perfect
• every grain separate rice
• every time

Molten Flourless Chocolate Cake

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Ingredients:

• 4 eggs
• 1/2 lb semisweet chocolate
• 2 ounces unsalted butter
• cooking spray
• powdered sugar for decorating

Steps:

• Preheat oven to 425
• Place a saucepan of water on high heat Heat to a boil
• then reduce to simmer
• In a mixing bowl
• crack eggs and warm them over simmering water for 1 minute hold bowl directly over the water
• using a dish towel to protect your hands
• whisking constantly
• Remove eggs from heat
• and whisk for another minute until eggs are very fluffy
• Meanwhile
• put the chocolate and butter in a large
• heatproof
• stainless-steel or tempered-glass bowl; set it over the simmering water
• making sure the water doesnt touch the bowl
• Let the chocolate and butter melt; remove from heat
• Let mixture cool slightly by stirring occasionally
• about 5 minutes
• Once slightly cooled
• fold the chocolate and butter into the whipped eggs until no more streaks show Batter will deflate
• Spray 6 4-ounce ramekins or ovenproof dessert cups with nonstick cooking spray or use foil cups
• or muffin tins
• Fill them 3/4 of the way full and place on a baking sheet
• Bake for 10-12 minutes
• depending on how gooey youd like the centers
• Turn the cakes out onto dessert plates
• and serve immediately with a sprinkle of powdered sugar

Onions and Thyme

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Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 4 large onions sliced
• 250 ml dry white wine
• 1 tablespoon honey
• 4 sprigs thyme

Steps:

• Place butter and oil in large frypan over medium heat
• When butter has melted add onions and cook stirring occasionally for 4-5 minutes until onions have softened but not coloured
• Add wine honey and thyme and stir to combine
• Cook for 20 minutes stirring occasionally until onions are soft and tender
• Season to taste with salt and pepper

Orange Glazed Sweet Potatoes With Pecans

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Ingredients:

• 6 large sweet potatoes
• 6 tablespoons brown sugar packed
• 2 eggs beaten
• 1/4 cup orange juice
• 2 tablespoons unsalted butter melted
• 1 teaspoon real vanilla extract
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter softened
• 1/2 cup brown sugar packed
• 3/4 cup chopped pecans
• 9 pecan halves

Steps:

• Preheat oven to 375 Bake potatoes until very tender -- about 1 hour and 20 minutes Let cool and reduce oven heat to 350
• Scoop potatoes out of peels and mash until desired texture Stir in remaining ingredients and place in casserole dish 9 X 9
• Combine topping ingredients and sprinkle over potatoes Bake until done at 350 -- about 1/2 hours
• Optional stud with 9 pecan halves at even intervals before returning to oven just to make it look pretty

Otai

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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

Parmezano SprinklesVegan

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Ingredients:

• 1/2 cup almonds blanched to remove skins or white sesame seeds or try a mix of both-blanching is optional-I don't blanch
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon ground flax seeds
• 1 -2 teaspoon light miso or 1 -2 teaspoon chickpea miso
• 1/4 teaspoon salt heaping

Steps:

• Grind almonds or sesame seeds to a fine powder in a coffee grinderor food processor but use grinder if using sesame seeds Move to a food processor and add remaining ingredients and pulse until all is well incorporated I sometimes use red miso
• its good too
• Store in an airtight container in the refrigerator
• Will keep for a month or longer in the fridge Also may be frozen
• This can easily be doubled or quadrupled

Red-Red Bean Spread

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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

Roasted Potatoes and Tomatoes

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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

Roasted Sweet Onions Julia Child

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Ingredients:

• 1 large sweet onion
• 1/2 tablespoon cheese grated
• olive oil to taste or a href=https//wwwgeniuskitchencom/recipe/roasted-garlic-herb-butter-88873Roasted Garlic Herb Butter/a to taste
• salt and pepper
• 1/2 teaspoon fresh rosemary or herbs of choice

Steps:

• Pierce a whole sweet onion in five or six places with a knife or a pointed chop stick
• Put it as is either in a 450 degree oven for 45 minutes this method will caramelizeor in the microwave oven for 5 on high this method is steamed but so quick
• Remove from oven; cut it in half or open it up
• Sprinkle it with grated cheese and olive oil or butter herbs salt and pepper

T V P Sausage Crumbles Vegetarian/Vegan/Gluten-Free

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Ingredients:

• 1/2 cup boiling water
• 1/2 teaspoon liquid smoke
• 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

The quot; Who Needs Clif Bars?quot; Bar

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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

Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's

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Ingredients:

• 2 lbs seeded and cubed zucchini
• 1 20 ounce can crushed pineapple
• 6 -8 habaneros
• 1 -3 ounce crystallized ginger use more if you like more kick less if you dontI myself like a lot
• 5 cups sugar
• 3 ounces of ball fruit jell liquid pectin or 3 ounces Certo liquid pectin
• 1 6 ounce box pineapple Jell-O
• food coloring Red and yellow

Steps:

• Place zucchini pineapples habaneros and crystallized ginger in a food processor and puree
• Add to a heavy bottom pot with sugar and boil for 20 minutes Thats a rolling boil
• Stirring all the while
• Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend
• Add some red food coloring and more yellow to produce a color to your liking
• Ladle hot jam into hot jars leaving 1/4 inch head space Filling 4-1 pint jars or 8 1/2 pint jarsI like to do the 8 jars because there would be more to give as gifts Wipe rim Center lid on jar Apply band until fit is fingertip tight
• Process in a boiling water canner for 10 minutes adjusting for altitude Remove jars and cool Check lids for seal after 24 hours Lid should not flex up and down when center is pressed Label Decorate And Gift