Put cilantro into a blender a few bunches at a time
It will take a while to break down the cilantro but eventually all 6 bunches will fit Using a food processor will effect the texture and not in a good way
Gradually add all other ingredients except the oils
Add oils last slowly to emulsify
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
Peel amp; chop the apple into bite-sized pieces Place apple
apple juice
raisins and maple syrup in a small saucepan Cover and simmer over medium heat while you prepare the oatmeal Apples should be tender but firm
Place 1 cup of water in a small pot and bring to a boil Add oats quick cooking is fine and reduce heat to low Simmer until oats are soft and there is still a small amount of liquid in the pot You dont want to end up with an oatmeal puck
ASSEMBLY Place chopped pecans and flax seeds in the bottom of a nice bowl Add cooked oatmeal on top Scoop apple/raisin mixture on top of oatmeal and pour any remaining liquid over top
Pour soy creamer or milk etc into center of bowl amp; enjoy
1/2-1 cup kraft honey barbeque sauce this is specifically what Donna used but any HONEY bbq will do
5 -10 medium squash or 5 -10 medium zucchini
Steps:
Oil the grill surface or spray with Pam Preheat grill to medium
Cut veggies into spears Place them in a casserole dish large enough to hold them and roll them around a bit
Pour enough bbq sauce onto the spears to coat Toss to coat evenly This can also be done in a zip-top bag
When the grill is hot about 10-15 minutes before placing your meat on the grill place the vegetable spears lengthwise across the grates so they will not slip through Grill brushing on extra bbq sauce
Cook until heated completely through and done to you liking I like serving them hot but tender-crisp
2 cups pinto beans if you're using canned beans be sure to drain and rinse or 2 cups great northern beans if you're using canned beans be sure to drain and rinse
2 tablespoons extra virgin olive oil I use 1 or 2 teaspoons of oil and use a tablespoon of bean juice if needed to thin
1 tablespoon prepared horseradish I prefer 2
2 scallions trimmed and minced
1 dash salt to taste
1 teaspoon crushed garlic
Steps:
Combine beans olive oil horseradish and scallions in a blender or food processor and blend until smooth adding a little water if necessary
Taste and season accordingly
Transfer to serving bowl
Serve with pita wedges veggies or crackers of choice
Time to make does not include cooking beans
Blackberry, Honey, and Yogurt Pops | Vegetarian Recipes
Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat stirring until sugar dissolves Move simple syrup to small bowl and chill until cold about 1 hour
Place blackberries in processor; puree until smooth Pour blackberry puree into strainer set over medium bowl Using rubber spatula press on solids to extract as much puree as possible Discard seeds in strainer
Measure 2 cups blackberry puree and place in another medium bowl for pops reserve any remaining puree for another use Add chilled simple syrup yogurt honey and lemon juice to puree; whisk to blend
Divide mixture among 10 molds each about 1/3 - 1/2 cup capacity Top with mold cover if available and insert stick into each If cover is not available cover top of mold with plastic wrap pulling taut; freeze until partially frozen then insert stick into center of plastic wrap and into pop mixture in each
Freeze pops until firm at least 8 hours or overnight
Dip bottom of mold into hot water 10 to 15 seconds to loosen pops Remove pops from molds and serve
Put peanuts spices salt and roughly 1/4 cup soy sauce in a pot and cover with water Cover pot and bring to boil Let simmer for 30-40 minutes stirring every 7-10 minutes if you dont the peanuts floating on top wont cook through When done peanuts should be a little crunchy yet smushy in your mouth and taste done leave peanuts to soak in the brine while they cool When cool drain pot and discard spices; toss peanuts with a little more soy sauce and sesame oil 2 teaspoons each max and serve cold
1 bunch dasheen leaves root vegetable of the Caribbean or tarrow root
15 okra soft tips cut into 1 inch pieces
2 stems chives chopped coarsely
1 onion medium sliced
1 sprig thyme stem and leaves
1 bunch celery chopped roughly
1 garlic clove crushed
1 whole hot pepper
1 pimentos chopped
2 1/2 cups coconut milk freshly squeezed coconut milk powder or frozen can be used
1/4 lb salted pork tail adding pig tail is optional Boil out salt 30 mins in water until tender and cut in to 1inch pieces
1 teaspoon sugar
2 teaspoons salt
Steps:
Separate leaves from stems Thoroughly wash leaves and strip the stems Tear leaves apart with hands into smaller pieces Chop stems into about 2 inches length
Add all the ingredients into a medium pot over medium heat Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink
Taste and season with salt amp; pepper if necessary
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients If not add a little warm water to bring to a soup consistency
Remove from heat and allow to cool for 15 minutes Remove the pork tails before blending
Using a hand blender blend the callaloo until all the ingredients are pureed
Store in a clean pot with pork tails and reheat before serving
Serve with rice stewed Caribbean chicken potato salad boiled provisions cole slaw pigeon peas and macaroni pie
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
1/2 cup hot cocoa mix or 2 packetswe use Swiss Miss Milk Chocolate flavor
1 1/2-2 cups crushed ice cubes
whipped cream
additional hot cocoa mix
Steps:
Pour milk into blender
Add hot cocoa mix and ice
Blend first at low speed and then high speed until ice is finely crushed and slushy
Pour into tall glass and top with whipped cream and a dusting of hot cocoa mix if desired
Serve with a straw and enjoy
PS This recipe was originally posted using small ice cubes At our shop we have a commercial blender that has no problem getting through these Since most people have regular blenders I have changed it to crushed ice
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
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
1 28 ounce can whole tomatoes drain and chop reserve liquid
1 cup chopped fresh mushrooms
1/2 cup red wine
1 tablespoon parsley
fresh basil leaves or 2 teaspoons dry basil
1 teaspoon sugar or to taste
salt pepper
Steps:
Saute onion
garlic and eggplant in oil for five minutes Add all other ingredients including reserved liquid from tomatoes and bring to a boil Lower heat and simmer for 30 minutes
I always cover and cook this longer an hour or more until it tastes right to me as I dont care for raw tasting tomatoes When its almost done
I uncover and cook a little longer so it thickens a bit Again
just a personal preference
Serve with freshly grated parmesan cheese
Eggs with Garlic and Parsley Oil | 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
Place pan in a COLD oven; turn heat to 350F
Bake bread for 30 minutes or until golden
High Protein Yogurt amp; Berries | Vegetarian Recipes
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
Hootenanny Potatoes and Mushrooms | Vegetarian Recipes
or feel free to keep flipping and moving the potatoes around
Which ever method you prefer
is up to you
Just before the potatoes begin to brown
add the Cajun Seasoning amount is your preference
Make sure that all the potatoes are seasoned
After about another minute
add the mushrooms
You can add another amount of cajun seasoning if you want it extra spicy
After everything is cooked to your liking I sayto your liking because some people like their potatoes cooked longer and some shorter you can remove from your pan
3 tablespoons almonds Tamari roasted chopped in halves
1 tomatoes chopped
1 1/2 tablespoons jalapenos diced
2 tablespoons lemon juice fresh
salt to taste
Steps:
Fry onion and garlic in oil until tender Add millet Cook three minutes stirring well Add two cups of water bring to a boil then lower heat to medium-low and cook covered for 25 minutes until tender
While millet cooks chop other ingredients
When millet is finished cooking turn off heat and add chopped ingredients to the pot Stir well
Serve on two big plates and sqeeze lemon juice liberally on top Enjoy
I Should Sell This Salsa Salsa | Vegetarian Recipes
8 regular size red tea bags I use Kalahari Red Tea or 8 red zinger tea bags I use Kalahari Red Tea
2 cups cold water
1/2 cup sugar Splenda is best or 1/2 cup sugar substitiute Splenda is best
Steps:
Pour 4 cups boiling water over tea bags cover and steep 5 minutes Remove tea bags from water squeezing gently Add 2 cups of cold water and 1/2 cup sugar or Splenda and stir until sugar dissolves Serve over ice
Incredible Low Fat Homemade Noodles for Soup | Vegetarian Recipes
Leaving root end intact trim tops from beets leaving about 1-inch 25 cm stem In saucepan of boiling salted water cover and cook beets for 25 minutes or until fork-tender
Drain and let cool enough to handle Slip off skins; quarter beets
Meanwhile thinly slice green onions; set light and dark green parts aside separately
In shallow Dutch oven or sauce pan heat oil over medium heat; cook light green parts of onions garlic coriander salt and pepper for about 2 minutes or until softened Stir in orange rind and juice; boil for 30 seconds or until reduced by half
Stir in beets; cook covered and stirring once for about 4 minutes or until beets are heated through Sprinkle with dark green parts of green onions
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
35 -45 shortbread cookies like Nilla wafers reserve 10 to 12 for garnish
5 -6 medium bananas sliced fully riped
Steps:
Combine 1/2 cup sugar flour and salt in top of double boiler
Stir in 4 egg yolks and milk; blend well
Cook uncovered over boiling water stirring constantly until thickened
Reduce heat and cook stirring occasionally for 5 minutes
Remove from heat; add vanilla
Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers Top with layer of sliced bananas
Pour about 1/3 of the custard over bananas Continue to layer wafers bananas and custard to make 3 layers each ending with custard
Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form Spoon on top of pudding spreading to cover entire surface and sealing well to edges
Bake at 425 degrees for 5 minutes or until delicately browned
Cool slightly or chill
Just before serving garnish with banana slices then stand Nilla Wafers upright around edge of dish
3 ounces porridge oats plus a spoonful for decoration
2 teaspoons baking powder
3 eggs beaten
6 ounces superfine sugar
1 cup corn oil
2 bananas finely chopped
Steps:
Preheat the oven to 350F Line a mini muffin tray with 24 cases
Place the flour oats and baking powder into a bowl In a separate bowl beat the eggs sugar and oil together until pale and fluffy Fold into the dry ingredients with the bananas
Spoon into the muffin cases and sprinkle with the remaining oats Bake for 15 minutes until risen and golden Cool and serve
Olive Fritte Fried Olives With Cheese and Herbs | Vegetarian Recipes
6 ounces large ripe green olives drained and rinsed
7 1/2 ounces ricotta cheese room temperature
2 ounces goat cheese room temperature
1 garlic clove mashed into a paste
1 tablespoon lemon thyme chopped FINE
1/2 small lemon zest of
1 cup flour to dredge
1 egg beaten
1 cup breadcrumbs to dredge
vegetable oil or canola oil enough to fry
Steps:
Into a small bowl add ricotta goat cheese lemon zest lemon thyme and garlic Mix well to combine
Transfer the mixture into a pastry bag or zip lock bag if you do no have a pastry bag
Using a small long fine tip pipe the cheese mixture into the olive cavity Continue until all olives are filled
Place your oil into a large dutch oven frying machine or like and heat oil until it reaches 350 degrees
While the oil is heating prepare your dredging station
Place the flour egg and breadcrumbs into 3 SEPARATE small bowls
Place the stuffed olives into the flour and coat well
Using a large slotted spoon transfer olives to egg mixture
Coat well and then transfer to the breadcrumbs and coat well
Continue until all olives have been breaded
When the oil is hot place a spoonful of breaded olives into the oil and cook until golden this will go VERY quickly less than 30 seconds so remain close
When golden transfer olives to a plate lined with paper towels
Continue until all olives are cooked
One Pot Vegan/Vegetarian Rice and Lentils Dish - Khichdi | Vegetarian Recipes
One Pot Vegan/Vegetarian Rice and Lentils Dish - Khichdi
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
Oven Dried Grape or Cherry Tomatoes - Aka Sun Dried | Vegetarian Recipes
Oven Dried Grape or Cherry Tomatoes - Aka Sun Dried
Line a baking sheet with foil and spray with cooking spray
Add one layer of grape or cherry tomatoes sprinkle with salt and fresh herbs if desired
Roast in a 200 F oven for about 2 hours
Watch carefully through the oven window Try NOT to open the door as you will let out the heat and increase the cooking time
Tomatoes vary in size so the time is approximate When they are shriveled and getting dry remove them and allow them to cool A little more moisture will evaporate
Return to the oven if you feel they need to cook more Note the amount of time so that you have it for future reference
Store in a loosely sealed zip top bag in the refrigerator for a few days Then seal tightly and store in a cool dark place for up to 6 months
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
Pantespani - Greek Sponge Cake With Orange | Vegetarian Recipes
In a saucepan combine all syrup ingredients except the orange juice and orange flower water and bring to a boil Boil for 7-8 minutes Stir in orange juice and prange flower water remove from heat and allow to cool
Preheat oven to 340F 170C
Beat egg whites 1/2 cup of the sugar and the salt to stiff peak stage
In a separate bowl beat the egg yolks with the remaining 1 1/2 cups of sugar and slowly beat in all remaining ingredients
Use a spatula to scrape down the sides of the mixing bowl and when all ingredients have mixed in beat for 3-4 minutes
With a spatula gently fold in the egg whites until well blended
Lightly grease bottom and sides of a 15 3/4 X 12 inch or equivalent pan with the margarine dust with flour and transfer cake batter to the pan
Bake at 340F 170C for 55-60 minutes until a knife inserted into the middle comes out dry The top should be a dark gold color
As soon as the cake comes out of the oven cut into squares or diamonds Discard the cloves and cinnamon stick and pour the cooled syrup evenly over the top Allow to cool and absorb the syrup before serving
Note Do not open the oven during baking except to test for doneness
Greek pan cakes are baked in pans that are often larger than baking pans used in other countries The 15 3/4 X 12 inch pan may be available in your market as a roasting pan
Peach and Roasted Red Pepper Bruschetta | Vegetarian Recipes
1 cup roma tomatoes or 1 cup grape tomatoes diced and seeded
1 garlic clove minced
1 tablespoon red wine vinegar
2 tablespoons chopped fresh basil
salt freshly ground black pepper
1 baguette sliced on the diagonal
Steps:
Preheat grill to medium-high or broiler Roast red pepper turning often until well blackened Place in a bowl and cover with plastic wrap Leave to cool
Remove skin stem and seeds from pepper Finely chop the pepper and place in a medium bowl
Stir in peaches tomatoes garlic vinegar and basil Season with salt and pepper to taste Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours
Before serving bring peach mixture to room temperature Lightly toast baguette slices on both sides Spoon peach mixture on top of toasts
Peanut Butter and Banana Sandwich | Vegetarian Recipes
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
2 -2 1/2 lbs yukon gold potatoes or 2 -2 1/2 lbs white potatoes scrubbed and peeled
1/2-1 tablespoon paprika
1 lemon juice of
1/4 cup butter approximately
salt to taste
fresh minced parsley for garnish
Steps:
Cut potatoes into large chunks and either pressure cook 8 minutes or boil until fork tender
Transfer potatoes to large mixing bowl
Add remaining ingredients and mix in well Break up the potatoes into bite size chunks Youre not mashing the potatoes unless you want to But this is what Mom dictated so I listen and obey
Taste and adjust seasoning as necessary Transfer potato mixture to serving bowl
Garnish with fresh minced parsley
Enjoy
NOTE The leftover potatoes make perfect potato pancakes the next morning for breakfast Add an egg and some flour to the potato mixture
mix well and fry in a little bit of oil until golden
If you are packing this in a thermos pre-heat the thermos by filling it with boiling water and letting it sit while you do the following
First re-constitute the soup with an equal amount of water Stir well
Grate the vegetables into the pot Add the lentils Season to taste
Bring to a boil reduce heat and simmer 5 minutes Pack into a thermos and go Or simmer 2-3 more minutes and eat right away
Tip You can grate the vegetables into the pot the night before and leave them there covered until ready to go
Variations Grate zucchini instead of parsnip Add minute rice couscous or cooked pasta Replace the lentils with canned red beans pinto beans or black beans
NOTE You must use RED lentils in this recipe Green lentils take much longer to cook Red lentils cook very quickly
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 Potatoes and Tomatoes | Vegetarian Recipes
1/4 cup chunky peanut butter softened in microwave for 15 seconds on high
2 tablespoons rice wine vinegar or 2 tablespoons cider vinegar
1 tablespoon dark sesame oil
2 cups shredded cabbage and carrot coleslaw mix
1 cup bean sprouts
4 scallions chopped on an angle
2 tablespoons toasted sesame seeds
Steps:
Cook pasta to al dente
then cold shock it by running it under cold water in colander
Drain the pasta very well Set aside
Prepare the Singapore Sauce by combining all the ingredients in a small bowl
In the bottom of a large bowl
whisk together soy
peanut butter
vinegar
oil
sesame oil and 2 Tablespoons of Singapore Sauce
Add noodles and vegetables and toss to combine the noodles and coat them evenly with sauce
Sprinkle scallions and sesame seeds throughout the salad
Shredded cabbage
mixed cabbage amp; carrot mix found in your produce dept The fresh bean sprouts are also found in produce dept To toast the sesame seeds place them in a non-stick pan on medium-low heat amp; watch them closely - about 3 minutes
1 apple peeled cored and grated I like Granny Smiths
2 medium carrots peeled and grated
3 tablespoons tomato paste
1 1/4 cups broth or water
2 tablespoons apple cider vinegar
1 tablespoon dried mustard powder
1/2 teaspoon oregano
1 teaspoon cumin
2 tablespoons dark brown sugar
salt and pepper
3 cups cooked beans of your choice
scallion
sour cream
Steps:
Preheat oven to 350 degrees
In non-stick pan heat the oil and saute the onions apples and carrots for 5 minutes until softened
Mix together the tomato paste with the stock or water
Add all the other ingredients except for the beans and garnishes to the pan with the onions apples and carrots
Stir well cover and simmer for 5 minutes
Add the beans and transfer the mixture into an ovenproof casserole Cover and bake at 350 degrees for 35-40 minutes Do not allow to dry out Add more stock to beans if necessary
Garnish with swirls of sour cream and thinly sliced scallions if desired
NOTE I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry
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
2 15 fluid ounce cans hatch brand fire roasted tomato enchilada sauce medium hot
1 large yellow onion coarsley minced
1/3 cup pickled jalapeno pepper finely minced
1/2 cup corn oil
1/4 teaspoon salt
16 corn tortillas
Steps:
Preheat oven to 350F
Lightly grease a 9x13 inch glass casserole dish
Combine the minced onions and jalapenos
Pour both cans of enchilada sauce into a 2 quart sauce pan bring to a boil immediately reduce heat stir and simmer for 2 minutes Remove from heat
Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly Save remaining sauce
In a large skillet over the Med-High setting heat corn oil When the oil is hot add 3 corn tortillas at a time sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds or until soft -- do not allow them to get crisp Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish
Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt Pour another 1/2 cup of sauce over cheese Repeat layers twice ending with all remaining cheese onion/jalapeno mix cheese sauce and salt
Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown Remove from oven and allow to rest 5 minutes
Cut into squares and serve with cold beer Mexican rice beans sour cream or cornbread
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
Melt chocolate chips in a double boiler or in the microwave for 30 sec intervals stirring after each 30 seconds until melted in a medium bowl
Stir in pumpkin vanilla oil and flaxseed to the melted chocolate
Mix all dry ingredients flour cocoa powder baking soda baking powder salt cinnamon nutmeg and cloves until well combined and stir in wet ingredients
Spread evenly into the pan batter will be thick and bake for 25 minutes or until toothpick inserted comes out clean Let cool
Ganache melt margarine and soymilk in a small bowl either in the microwave or on a double boiler Stir in chocolate chips and continue heating until melted and smooth
Spread over cake when cake is cooled refrigerate cake if you want ganache to set or dig in for melty chocolate-y heaven D
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
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
William Cai's Tomato and Egg Jiaozi Chinese Dumplings | Vegetarian Recipes
William Cai's Tomato and Egg Jiaozi Chinese Dumplings
Stuff dumpling skins with egg and tomato mixture and pinch sides together to form half-moon shape Seal well A bit of water on your forefinger helps
Bring large pot of water to a boil
Drop in dumplings in batches and boil until they float With slotted spoon remove to platter
Eat dumplings with chopsticks and dip in small bowls of black vinegar Dipping sauce may also contain soy sauce minced garlic chopped fresh cilantro and/or red chili flakes in oil
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