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
1 19 ounce can of worthington veggie burgers you can also use another vegemeat like crumblers or gluten
1 26 ounce can spaghetti sauce I like Hunt's Garlic and Herb Spaghetti Sauce
1/4 cup chopped parsley
1 lb firm tofu
1 300 g package frozen chopped spinach or you can substitute fresh asia eggplant our personal favorite or another type of eggplant
3/4 cup shredded mozzarella cheese or 3/4 cup soy cheese
1 tablespoon nutritional yeast flakes
parmesan cheese
Steps:
Cook lasagna noodles according to the package directions
Saute onion and garlic in oil until tender Add vegeburger or gluten
Stir in speggetti sauce and parsley; simmer for 5 minutes
Combine tofu and spinach and yeast flakes if using eggplant instead dont combine with tofu Instead slice eggplant into thin pieces and set aside
Put a thin layer of sauce and vegemeat on the bottom of a Large baking dish our baking dish was bought in Asia and doesnt have the measurements listed but its big
Place on layer of 3-4 noodles slightly overlapped on top of the sauce Add another layer of sauce can add a sprinkle of parmesan cheese and now is when you would add some sliced eggplant if you are using it
Repeat the last step until you get to the middle layer usually there are 3-5 layers total depending on the depth of your pan
In the middle layer the tofu amp; spinach or layer the tofu and then add another layer of eggplant on top Then continue with the previous layering of sauce amp; vegemeat and noodles
The top layer should be covered in sauce with the Mozzarella or Soy Cheese sprinkled on top
Bake for 1 hour at 350 degrees F or 180 degrees Celsius
Andreas Viestad's Ultimate Hot Orange Chocolate | Vegetarian Recipes
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
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
Wash squash split in half lengthwise and scrape out seeds
Put the remaining ingredients into each half
Bake 45 minutes in covered pan containing 2 inches of hot water
Uncover; bake 15 minutes or until squash is tender and has browned
Steamed Acorn Squash Place squash in a large pan about 4 inches deep; pour from 1 to 2 cups water around squash and cover with metal foil Cover pan with a tight-fitting lid Steam over medium heat 20 minutes or until squash is tender
In a medium bowl toss sweet potatoes with olive oil salt garlic powder and chipotle chile powder
Spread potatoes on a baking sheet Avoid crowding so potatoes get crisp Bake 15 minutes Turn and bake an additional 10-15 minutes Ovens may vary so keep an eye on them and be sure to cut all the potatoes the same size to ensure even cooking
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
Lightly toast pumpkin seeds and grind unil they stick to the walls of the food processor Add the remaining ingredients Add more olive oil or lime juice to thin if necessary
Beet Hash Cakes With Dill Vinaigrette | Vegetarian Recipes
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
12 tablespoons unsalted butter at room temperature
1 1/2 cups sugar
3 extra large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 pint fresh blueberries picked through for stems
Steps:
Preheat the oven to 350F
Place 16 paper liners in muffin pans
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar until light and fluffy about 5 minutes
With the mixer on low speed add the eggs one at a time then add the vanilla sour cream and milk
In a separate bowl sift together the flour baking powder baking soda and salt
With the mixer on low speed add the flour mixture to the batter and beat until just mixed
Fold in the blueberries with a spatula and be sure the batter is completely mixed
Scoop the batter into the prepared muffin pans filling each cup just over the top and bake for 25 to 30 minutes until the muffins are lightly browned on top and a cake tester comes out clean
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
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
1/2 cup ground lightly salted cashews or 1/2 cup ground almonds
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 cup vegan butter or 1/2 cup margarine
granulated sugar topping or coarse sugar topping
whole cashews topping about 42 nuts or blanched whole almond toasted topping about 42 nuts
Steps:
Go ahead and toast the whole cashews or almonds if not already done Place on shallow baking pan and bake for 5-10 minutes at 350F until light golden brown stirring if needed
In a medium bowl combine flour ground nuts the 1/4 cup granulated sugar and the brown sugar Cut in the margarine with a pastry blender until it forms fine crumbs Form the mixture into a ball and knead gently until smooth
On a lightly floured surface roll dough until 1/4 inch thick Using a 1 1/2 inch cookie cutter cut into desired shapes Place 1 inch apar on ungreased cookie sheet Sprinkle with additional sugar and press a whole nut in the center of each cookie
Bake in a 375F oven for 8 to 10 minutes or until lightly browned Transfer to wire rack amp; cool
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
10 chipotle chiles stems removed and slit lengthwise
1/3 cup white onion 1/2 inch slices
5 tablespoons cider vinegar
2 garlic cloves sliced
4 tablespoons catsup
1/4 teaspoon salt
3 cups water
Steps:
Combine all ingredients in nonreactive saucepan cover and cook over very low heat for 1 to 1 1/2 hours until chiles are very soft and liquid has reduced to 1 cup
Heat oven to 375 In large bowl beat sugar 1 cup butter and the vanilla with electric mixer on medium speed until fluffy Beat in egg yolk until smooth Beat in flour and cocoa
Shape dough by rounded teaspoonfuls into 1 inch balls On ungreased cookie sheet place balls 1 inch apart With inxes finger or thumb make indentation in center of each ball
Bake 7-9 minutes or until set Immediately remove from cookie sheet to wire rack Cool completely about 30 minutes
In small bowl beat 1/4 cup butter and the powdered sugar on low speed until smooth Beat in milk peppermint extract and enough food color for desired color Spoon about 1/2 t filling into each cookie
Melt the chocolate chips and shortening and drizzle over the tops of each cookie
In a medium sized bowl; add the Cream Cheese Chopped Green Onions Minced Garlic Lemon Zest Lemon Juice Chopped Parsley and Salt Mix until well combined
Stir in 1 cup of the Shredded Parmesan Cheese
Gently stir in the Diced Roasted Red Pepper try not to mash them
Turn oven onto Broil
Cut Baguette into slices slices should be about 2 centimeters thick
Place Bread slices onto a cookie sheet drizzle Bread lightly with Olive Oil
Broil until Bread turns golden brown watch carefully this will burn easily
Remove the cookie sheet from the oven and turn over the bread slices they should be soft side up
Spread about 1 tbsp of the Cream Cheese mixture onto the soft side of the Bread Slices repeat for each Bread slice
Sprinkle the remaining Shredded Parmesan Cheese over the Crostini
Broil until the Cheese mixture begins to bubble being careful not to burn them
1 lb manouri cheese ricotta will do in a pinch or 1 lb fresh mizithra cheese ricotta will do in a pinch
1 egg lightly beaten
1 1/2 teaspoons lemon zest finely grated
1/2 teaspoon cinnamon
2 tablespoons sugar
olive oil for frying or clarified butter for frying
greek thyme honey or cinnamon sugar
Steps:
Prepare a stiff dough with the flour olive oil salt and water
Leave to rest covered for an hour
Crumble cheese
Mix well with egg zest cinnamon and sugar
Separate dough in two
Take half of dough and roll out 1/8 inch thick on a lightly-floured surface
Using a water glass cut into small rounds 3 inches in diameter
Place 1 tablespoon of the cheese mixture on each round of dough moisten edges with a little water fold over and seal well pressing the edges together with a fork
Repeat with remaining dough and cheese filling
Heat enough olive oil or clarified butter to come up about 3/4 inch of pan
Fry pastries until golden brown
Drizzle with honey or sprinkle with cinnamon-sugar and serve hot
1 Place eggs in a single layer in a saucepan; add water to depth of 3 inches Bring to a boil; cover remove from heat and let stand 15 minutes
2 Drain immediately and fill the saucepan with cold water and ice Tap each egg firmly on the counter until cracks form all over the shell Peel under cold running water
3 Slice eggs in half lengthwise and carefully remove yolks Spoon Tofu Spread into egg whites Garnish if desired
4 Serve with lettuce cherry tomatoes and cucumber Optional
Tip For extra flavor use the Mexican Tofu Spread
Ingredients
6 large Eggs
Original Tofu Spread
1/2 sliced cucumber
1/2 cup sliced cherry tomatoes
2-3 leaves lettuce
Dash of Pepper
Garnish paprika/parsley
You can buy tasty Tofu Spread here https//tofuspreadcom
12 2 tbsps finely chopped coriander leaves to garnish
13 1/2 tsp garam masala powder
14 1/2 tsp coriander powder
15 water as required
Steps:
1 Heat oil in a wok
2 Once the oil is hot add cumin seeds and sesame seeds to it
3 Allow to crackle and turn lightly brown
4 Now fold in the chopped ginger and garlic and mix thoroughly Cook until the raw smell is gone and it is lightly browned After this fold in the chopped ivy gourd Remember to chop each of the ivy gourd into six slices each
5 Mix thoroughly and fold in salt to taste and turmeric powder
6 Cover and cook on low to medium heat for a few minutes until well-cooked
7 Now fold in all the spice powders that is red chilli powder garam masala powder and coriander powder Mix well
8 Allow to cook for a few minutes until tender Fold in sugar and mix well You may add some water as is required to cook the vegetable I prefer it to be dry
9 Garnish with fresh finely chopped coriander leaves and serve hot with Indian flatbreads
Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans apple golden syrup amp; cognac Pulse a few times until coarsely chopped amp; mixed together but still chunky
Add the butter eggs amp; sugar amp; pulse a few times to combine
Finally add the flour amp; bicarbonate of soda amp; keep pulsing until everything comes together amp; is mixed well
Butter a 15 litre pudding basin amp; tip in all the mixture
Smooth and level the top amp; bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean
While the pudding is baking make the toffee sauce; tip the sugar into a saucepan and add the butter amp; the cream Bring to a rapid boil amp; then simmer until the sugar is dissolved amp; the mixture has thickened amp; is caramel in colour
To serve turn out the pudding and place the walnuts or pecans over the top of the pudding amp; pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling
Serve with Ice Cream Creme fraiche or Chantilly Cream
FREEZER
Make the pudding ahead of time and freeze in the pudding container for up to 1 month To reheat defrost amp; cook in the microwave for 8-10 minutes on mediumMake the toffee sauce and serve as before
1 3 1/2 ounce box chocolate pudding mix such as jello brand use the cook and serve kind not instant
2 cups 2% low-fat milk the more milk fat the richer it will be
1/2 cup unsalted butter
1 18 ounce box devil's food cake mix such as duncan hines
1 12 ounce package toffee pieces with it won't effect the outcome of the brownies or 1 12 ounce package without chocolate it won't effect the outcome of the brownies
Steps:
Preheat oven 350
In a medium size sauce pan on med/low heat add in your milk and your pudding mix IMPORTANT DO NOT FOLLOW PUDDING MIX DIRECTIONS
bring to a boilas soon as it boils add in your butterand mix and turn off heat and set aside Get a large mixing bowlempty out your cake mix IMPORTANT DO NOT FOLLOW CAKE MIX DIRECTIONS After you empty out the cake mixstir in your pudding mixtureOnce everything in mixed well pour batter into a greased 9x13 glass pan Sprinkle the whole bag of toffee chips over brownie batter Bake 350 for 45 minutes
For a variation you can change cake mix baseand or add 1 cup chopped nuts
2 thinly sliced red jalapenos keep seed for more heat
3 long green chili pepperoncini peppers
3 -5 garlic cloves peeled and sliced super thin
fresh thyme sprig
2 bay leaves
3 tablespoons unrefined salt
6 cups filtered mineral water using chlorinated tap water will prevent the beneficial bacteria to grow
Steps:
Prepare brine by dissolving the salt in water
Mix all the ingredients except the brine in a large bowl
Add them to the Fermenting Vessel of choice check description above packing them down as you go
Fill each jar with the brine leaving 1 -2 inches of headroomthe space at the top between the rim of the jar and the top of the vegetables Weight the vegetables so they are completely submerged in the brine
Cover the top of the vessel with a lid coffee filter paper towel cheese cloth or tea towel to keep bugs out and odors inches
Be sure to secure towels with a very tight rubber band or the ring from the canning jars
Place the jar out of direct light
Ferment at room temperature 4 days before checking the flavor If you prefer the flavor more sour continue fermenting
If to your taste transfer the jars to the refrigerator
Burp the jars once daily to release any built-up gasses the giardiniera does continue to ferment while in the refrigerator
This doesnt need to be done in my home because we help ourselves to it daily
Add gin lemon juice and sugar to ice-filled cocktail shaker Shake until the sugar is dissolved
Prepare a tall frosted narrow glass by filling with ice half-way
Pour sifted cocktail shaker contents into prepared glass and top up with soda Ideally there should be less soda than the other combined ingredients; however it is a matter of personal taste
1/2 cup finely chopped preserved gingerroot not candied but the type preserved in syrup
3 ounces semisweet chocolate chopped
Steps:
Please note that this recipe calls for preserved ginger
which is the ginger typically sold in jars or in bulk stores where I buy mine that is in a sweet syrup; the type of ginger that is candied and sugared is NOT the type of ginger to use
Place soft butter and superfine sugar in a mixing bowl and
using an electric mixer
blend butter and sugar together until fluffy
Slowly stir in flour
then chopped ginger
then chopped chocolate
The mixture will be crumbly
Divide the dough in half and shape each half into a log about 1-1/2 inches in diameter; wrap logs tightly in plastic wrap and refrigerate until firm
about one hour
Dough keeps well in the fridge for several days
so theres no need to bake the whole batch up at one time if youre pressed for time
When ready to bake
preheat oven to 300F
Cut logs of cookie dough into slices about 3/8-inch thick I found a sharp serrated steak knife worked better for me than my chefs knife; arrange about two inches apart on ungreased cookie sheet and bake in centre of oven for 18 to 20 minutes
Cool cooked cookies on a wire rack; do not store until completely cool
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
Honey Graham Peanut Butter Crunchies | 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
Place lettuce in a large bowl and top with chopped tomato and pickle Set aside
Bring a skillet sprayed with nonstick spray to high heat on the stove Add onion and cook until slightly browned and softened about 3 minutes Transfer to the large bowl and set aside
Prepare Boca patty according to package instructions either in the microwave or in a skillet sprayed with nonstick spray Once just cool enough to handle chop into bite-sized pieces and transfer to a small bowl Add mustard and toss to coat Transfer the mustard-y burger bites to the salad bowl Evenly top salad with cheese and dressing Now EAT
Cut cabbage in one inch bands Separate leaves Place in large bowl Sprinkle with 2 T of salt save 1/2 T for final mix and mix salt in well making sure every leaf gets some Cover and let sit for 6 hours or so until cabbage is wilted Rinse well
After wilting I like to sift through and break in half vertically some of the larger thicker pieces of cabbage from closer to the base of the leaves Not required but I think it makes for a better balanced final product
Cut Daikon into matchstick pieces 1 to 2 inches long Chop green onions across in bands or lengthwise in strips as preferred Mince garlic and ginger I usually do this preparation while the cabbage is wilting
Mix everything in bowl then pack semi-tight in jars and put on lids
Store in cool dark place Check daily after 3 days continuing to check periodically until fermented to your taste Could take a week or so Refrigerate when down Keeps well in the refrigerator for a couple of weeks
The preparation time listed is in reference to the actual hands-on labor It does not take into account the wilting time or of course the fermentation time
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
1/4 cup cottage cheese low-fat or non-fat are fine
1/8 teaspoon salt or to taste
1/8 teaspoon black pepper or to taste
1/8 teaspoon paprika or to taste
Steps:
Carefully cut out the middle of the tomato by cutting around the top in a circle and using a spoon to help detach at the bottom so that the tomato is basically hollow and without a top Do not discard removed portion
Use a spoon to remove any seeds remaining inside the tomato so that the result is not too runny
and pour out any remaining liquid
then use a knife to remove any seeds attached to the removed portion
and then chop that portion into small pieces and set aside
In a small bowl
combine all ingredients except for the now hollow tomato
and spoon the mixture into the tomato If served in a small bowl
its fine if some overflows
If desired
garnish with small sprig of cilantro and another dash of black pepper fresh ground is best or a dash of paprika
Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
Combine flours flax seed baking powder baking soda and salt in large mixing bowl
Add brown sugar and mix until blended
In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
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
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
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
carefully distribute filling mixture into pastry-lined muffin cups
Fill each pastry cup 3/4s of the way full
The amount needed does vary because there is no standard to the size of mini-muffin cups mine are just about the smallest Ive seen and I use about a 3/4 tsp of filling per tassie
Bake for 20-25 minutes
Immediately
and very carefully using the tip of a pointed knife
gently knudge out each tassie out of its cup and transfer to a rack to cool
If they cool in the pan too long
they are more difficult to remove
Your first couple may break those are the ones I eat on the spot- the rewards of making them
but you will soon learn just the right move to remove them perfectly
Pineapple, Banana and Coconut Smoothie | Vegetarian Recipes
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
6 tablespoons vegan margarine 90 g I use Earth Balance
3/4 cup soymilk 02 liter
2 tablespoons melted margarine 30 g
1/4 cup sucanat 60 g
1 tablespoon ground cinnamon 15 g
1 teaspoon margarine softened 15 g
1 cup vegan powdered sugar 225 g
soymilk
Steps:
Mix dry ingredients first then cut in margarine
Mix in soy milk until dough is soft you may need slightly more or less to get the dough to a workable consistency Do not over mix
Roll dough to 025 inch thickness 05 cm in a long rectangle -- about 8 inch by 16 inch 16cm x 32 cm Using a pastry brush coat the rectangle of dough with the melted margarine Then spread the Sucanat and cinnamon over it
Roll from the long end forming a tight roll Cut rolls about 1 inch 2 cm thick Place on a lightly greased baking sheet and bake at 450 degrees for 15 mins or until golden
While rolls are baking make icing by mixing margarine and powdered sugar Slowly add soy milk to reach desired consistency spread on rolls while they are still warm
Cook quinoa as directed on package Quinoa takes about 15 minutes to cook
so you can prepare the other ingredients in the mean time
Dice Tomato Heat a pan over medium heat Saute tomato for a few minutes until tender while adding a dash or two more or less depending on your taste of Jalapeno sauce while you saute Remove from heat and pour tomatoes in a small dish Return pan to heat You will use the pan to toast the tortillas
Heat up refried beans on the stove or in the microwave
whichever you prefer If you are only making one serving
I recommend using only 1/2 the can
Return to warm pan that you had sauteed the tomatoes inches Toast one tortilla at a time for about a minute on each side
just enough so they are warm By this time
Quinoa should be done
Spread out tortillas on a plate Spread a layer of refried beans over each tortilla Next
spoon a tablespoon or two of quinoa on each tortilla Add a layer of the sauteed tomatoes Squeeze a fresh lime wedge over each Add a dash of salt
You can add the lettuce
queso fresco
and/or sour cream if youd like
Delicious
and good for you as well
Quinoa With Edamame, Parm, and Egg | Vegetarian Recipes
In a bowl mix together the quinoa and edamame and toss with one teaspoon of olive oil and season to taste with salt and pepper
Heat a tablespoon or so of olive oil in a non-stick pan over medium-high heat Fry the egg until whites are set but yolk is still runny this will make a nice little sauce for your quinoa Season egg with salt and pepper
Sprinkle the cheese over the quinoa and top with the hot fried egg Serve with the sliced avocado drizzled with a bit of olive oil and seasoned with salt and pepper
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
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
Roasted Vegetables With Garlic Aioli | Vegetarian Recipes
Place vegetables in a large roasting pan and mix through oil and garlic
Bake in oven at 220 celcius for 35 to 40 minutes until starting to brown and crisp
Remove from oven and allow to cool down
Pile onto serving plates or platter
Spoon over Aioli and serve
TO MAKE AIOLI
Place yolks garlic and lemon juice in a food processor Blend until smooth With the motor running gradually add oil a little at a time The mixture will thicken If the oil is added too quickly the Aioli will curdle
stir together the shortening and corn syrup Mix in the salt and vanilla flavoring
then gradually mix in the confectioners sugar until it is a stiff dough If you are using a stand mixer
use the dough hook attachment Otherwise
knead by hand If the dough is sticky
knead in more confectioners sugar until it is smooth Store in an airtight container at room temperature or in the refrigerator
To use
roll out on a clean surface that has been dusted with confectioners sugar until it is 1/8 inch thick or thinner if you can Drape over frosted and chilled cakes and smooth the sides down
or cut into strips to make bows and other decorations
Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14 | Vegetarian Recipes
Scrambled Eggs amp; Asparagus 21 Day Wonder Diet Day 14
Boil steam or microwave asparagus until tender; drain
Meanwhile spray medium frying pan with cooking oil Whisk eggs egg whites and milk in medium jug Cook egg mixture in pan over low heat stirring until almost set
Serve asparagus and scrambled eggs sprinkled with tomato and parsley
1 cup dates soaked in 1-2 C water-save water and use in recipe
2 ripe bananas
1 cup unsweetened flaked coconut
2 tablespoons ground flax seeds
1 tablespoon cinnamon
1 tablespoon kosher salt to taste
1/2 cup raisins
3 tablespoons vegan butter or neutral oil
1/2 cup water
2 teaspoons vanilla
1/4 cup maple syrup
1 tablespoon oil
1 cup non-dairy chocolate chips
1/4 cup dried cranberries
Steps:
Soak dates in water for at least 30 minutes Blend dates soaking water and bananas until smooth
Combine ground flax with 1/4 C warm water and stir Let sit for 15 minutes to create a vegan egg If not using ground flax grind your chia seeds before mixing into water
Combine dry ingredients and mix in banana-date mixture and flax egg Stir to combine and add water if needed
1/2 cup plain fat-free yogurt I use Fage 0% greek yogurt or 1/2 cup sour cream I use Fage 0% greek yogurt
1 5 g packet Sazon Goya seasoning
salt and pepper
Steps:
Preheat oven to 350 degrees
Cut tops off tomatoes hollow out with a spoon
Sprinkle the interior of the tomato shells with kosher salt turn over onto paper towels Let sit 15 minutes This is to draw out the water in the tomatoes so theyre not soggy
In the meantime cook spinach until heated through I microwave mine and drain excess liquid Saute onion and garlic until soft
In a large bowl mix together the spinach onion garlic chicken breadcrumbs parmesan yogurt Sazon salt and pepper
I like my tomatoes salty so I just fill them with the mixture at this point If you prefer less salt rinse the salt out of the tomato shells and lightly pat dry before filling Sprinkle tops with a little more breadcrumbs and parmesan cheese if desired
Arrange in a non-stick baking pan and bake for 15 minutes Broil for 2 more minutes to crisp up the breadcrumbs
2 cups bell peppers any combination of green yellow orange and or or red chopped
1/4 cup kosher salt
1 3/4 cups Splenda sugar substitute granulated
1 cup cider vinegar
2 tablespoons pickling spices
Steps:
Finely dice unpeeled cucumbers
pared peppers and pared onions and place all in large bowl
Sprinkle the salt over the vegetables
Cover with cold water and let stand for 2 hours
Drain vegetables well
In a large pot
combine Splenda
vinegar and pickling spices
Bring to a boil
Add vegetables to the pot
and adding
if necessary
just enough water to cover vegetables
Bring back to a boil and simmer for 10 minutes
Put relish into jars using a slotted spoon adding as much or as little of the brine as you like remembering that you need to leave 1/4 to 1/2 head space
Process in a hot water bath
Sugar Free Lemon Lime quot; Soda Pop quot; for Kids | Vegetarian Recipes
Sugar Free Lemon Lime quot; Soda Pop quot; for Kids
2 teaspoons other vegetable oil or 2 teaspoons broth
3 1/2 cups diced onions
4 garlic cloves minced or pressed
1 tablespoon minced fresh green chili pepper
4 teaspoons ground cumin
4 teaspoons ground coriander
4 1/2 cups cooked black beans three 15-ounce cans drained
2/3 cup lightly packed cilantro leaf
2 tablespoons fresh lemon juice
1 teaspoon salt
12 10 inch flour tortillas
fresh salsa
Steps:
Preheat the oven to 350
Place the sweet potatoes in a medium saucepan with the salt and water to cover
Cover and bring to a boil then simmer until tender about 10 minutes
Drain and set aside
While the sweet potatoes are cooking warm the oil in a medium skillet or saucepan and add the onions garlic and chile
Cover and cook on medium-low heat stirring occasionally until the onions are tender about 7 minutes
Add the cumin and coriander and cook for 2 to 3 minutes longer stirring frequently
Remove from the heat and set aside
In a food processor combine the black beans cilantro lemon juice salt and cooked sweet potatoes and puree until smooth or mash the ingredients in a large bowl by hand
Transfer the sweet potato mixture to a large mixing bowl and mix in the cooked onions and spices
Lightly oil a large baking dish
Spoon about 2/3 to 3/4 cup of the filling in the center of each tortilla roll it up and place it seam side down in the baking dish
Cover tightly with foil and bake for about 30 minutes until piping hot
Peel and dice the potatoes then boil them for about 15 minutes or until tender Drain and then mash thoroughly Leave to cool
Sift the flour and salt into a bowl then add the yeast caraway seeds and black pepper
Add the sweet potato and rub it in well
Add enough water to make a soft dough and knead until smooth and elastic
Leave the dough in a warm place until doubled in size 1-2 hours
Knock back the dough on a floured surface and knead again briefly Place in a greased loaf tin and leave to rise again for another 30 minutes
Preheat the oven to 200C/400F/ gas mark 6 and bake the loaf for 30-35 minutes until the bread is risen golden brown and sounds hollow when tapped underneath
Sweet Potato Gnocchi With Blue Cheese Sauce | Vegetarian Recipes
In an 8 1/2-inch skillet put the oil amp; place over medium-low heat When oil is hot add potatoes amp; cook for 15 minutes stirring occasionally
Add onion amp; cook another 20-30 minutes or until the potatoes amp; onion are completely done amp; lightly golden
Pour excess oil into a small bowl amp; set aside
Put vegetables in a larger bowl then pour the beaten eggs over the veggies season to taste with salt amp; pepper amp; stir carefully to combine
WIPE THE SKILLET CLEAN then pour the reserved oil back into the skillet Place over medium heat amp; when oil is hot pour the egg-amp;-vegetable mixture into it
Shake the pan to spread this mixture evenly amp; cook for 7-10 minutes or until the bottom is golden
Carefully slide a spatula along the sides amp; underneath the omelet to make sure it is not sticking then place a plate over the pan Hold it tightly with one hand amp; turn the pan over with the other hand Then slide the tortilla back into the pan amp; cook for another 3-5 minutes or until the bottom is set but the inside still slightly moist
Serve warm or at room temperature amp; enjoy
Traditional Scottish Brandy Wafers | Vegetarian Recipes
8 ounces cream cheese or use 2 pkgs low-fat cheese
7 -8 ounces swiss cheese shredded 200 gram
1 cup all-purpose flour
1/2 cup milk
4 eggs lightly beaten
1/2 teaspoon white pepper
1 dash hot paprika
salt and black pepper
Steps:
Preheat oven to 375 degrees F 190 C
For frozen spinach cook over low heat until liquid evaporates Fresh spinach wash and boil only in water clinging to the leaves until tender Drain chop and place in bowl
In a separate bowl mash the cooked carrots
In another bowl mash the cooked potatoes
In yet another bowl mix the cheeses flour milk eggs white pepper paprika salt and pepper
Divide into 3 equal portions and place a portion into each of the other bowls of spinach carrot and potatoes
Mix contents of all three bowls well
Butter a deep 14x4-inch pan
Spoon in potato mixture and bake in 375 degrees F 190 C for 8 minutes
Spoon in the carrot mixture and bake 8 more minutes
Now spoon in the spinach mixture and bake 45 minutes or until everything sets
Turn off the oven but leave the quiche in the oven for 5 minutes
Remove from oven then let cool for at least 5 minutes before serving
Preheat the oven to 350F spray 9-inch cake pan with vegetable spray
TOPPING Stir together corn syrup brown sugar margarine and cinnamon in the cake pan
Place in the oven for 3 minutes or until mixture has melted
The mixture should be sticky
Place the apples and cranberry on top
CAKE Combine the sugar apple sauce oil egg egg whites vanilla and cinnamon in a large bowl using a whisk or electric mixer
In another bowl stir together flour and baking powder
Stir the dry ingredients into the apple sauce mixture in batches alternating with the yogurt making two additions of dry and one of wet and then stir just until the mixture is combined
Spread it over the fruit in the pan
Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry
Let cool on a wire rack for 20 minutes and then turn out onto a large platter
3 cups spelt flour or 3 1/2 cups whole wheat flour
2 teaspoons baking soda
3/4 cup walnuts chopped
8 tablespoons flax seed meal
Steps:
1 First get your carrots grated
and raisins measured to set aside for simmering in a pot with the 2 cups water 7-10 min when ready
2 Next go ahead and blend your egg substitute list of ingredients together liquify if possible
otherwise blended smoothly works
then measure to make sure it comes out to be 1 cup of gooey perfection to replace those eggs
Now preheat your oven to 350 degrees F
3 In one big bowl
mix applesauce
spices
oil
syrups
egg replacer
salt
4 After carrot and raisin mix is simmered for 7-10 min
mix this in with 3
5 In separate bowl
mix flour
nuts
flax seed mill
and baking soda together
6 Add 5 to the fluidified mixture slowly
stirring well but not too much
7 Spray 3 separate 9 inch diameter wide glass round pie bowls with some sort of vegetable oil spray I use Lowes Foods 100% pure no stick cooking spray -- its cheaper
8 Pour ingredients into bowls
then set them into the oven
all on same rack if baking them together
9 Set your timer for 45 minutes
but a separate timer should be set for 15 min
which youll need to rotate your cakes on their shelf in the oven so as to bake evenly At about minute 30 on first timer
turn oven down to about 300 degrees F
10 Should be done after 45 min
set the cakes on cooling racks and wait about 15 minute to take your first bite
11 Enjoy
Vegan Chocolate and Banana Smoothie | Vegetarian Recipes
Preheat oven to 350 degrees Mix batter together until smooth in a mixer or by hand Form 1 to 2 inch balls in your hands and place on a cookie sheet These cookies wont spread out too much so you can place them close together Cook for 10-12 minutes
Arrange the chips to cover an aluminum foil lined toaster oven pan Set aside
In a fry pan or electric skillet over medium heat cook the onions in a small amount of the beer on medium for about a minute stirring constantly and adding more liquid to avoid sticking to the pan
Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans
Add more beer or water and stir as the mixture thickens
Add the meatless crumbles
Stir to mix and add enough liquid to keep it from sticking at all
Sprinkle the spices on to the most liquid areas and stir
Remove from heat
Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch No need to preheat if you use the toaster oven and watch carefully to avoid browning Note that chips will get crispier as they cool
Stir corn into the bean mixture and heat through
Stir in salsa now if you prefer
Spoon the mixture over the waiting hot chips
Top with the tomatoes and sliced romaine lettuce
Additional toppings can include any or all of these salsa grated cheese diced green pepper avocado tofutti sour cream and/or jalapeno peppers
Grab a fork and a plate if the tortilla pieces were too small to use as a scoop Enjoy
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 350F Line two cookie sheets with parchment paper
In a large bowl sift together flour cocoa baking soda and salt In another large bowl using an electric mixer beat sugar with oil and vanilla until well-blended Add half of flour mixture and half of water to sugar mixture; beat until smooth Add coconut remaining water and remaining flour mixture; beat until well-combined dough might be a little stiff and sticky
Scoop scant tablespoons of dough and roll into balls; place on prepared cookie sheets leaving about 1 1/2- to 2-inches between each cookie When all 50 cookies are made flatten each ball into a 2-inch disk with the back of a wet spoon or fork
Bake until done about 8 to 10 minutes Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely Yields 1 cookie per serving
3 1/2 cups zucchini shredded I used the food processor
4 tablespoons olive oil
1 onion chopped fine
2 garlic cloves minced
1 tablespoon vinegar
1/2 teaspoon sugar
5 eggs beaten
1/4 cup breadcrumbs
salt pepper
1 dash Tabasco sauce I did several dashes
1/2 teaspoon oregano I skipped the oreganoI don't know why
1/2 teaspoon sage
2 cups cheddar cheese shredded also works well with Swiss cheese
2 tablespoons parmesan cheese grated
2 tablespoons fresh parsley chopped fine
Steps:
Preheat oven at 325 degrees
Place shredded zucchni in a large colander and sprinkle with 1 tbls salt Let drain for 30 minutes Remove zucchini from colander and pat dry with paper towels
In a skillet over medium heat
saute in olive oil onion
zucchini and garlic until onion is clear Turn off heat
then stir in vinegar and sugar Let cool
In a bowl
whip eggs Add the remainder of ingredients and mix well
Pour mixture in 9x11 greased pan Bake at 325 degrees for 30 to 35 minutes or until top is set Allow to cool in the pan
then cut into 2 inch squares Serve cold or warm
I dont know
if it was my oven -- but it took closer to 45 minutes for it too set
Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's | Vegetarian Recipes
Zucchini, Pineapple, Ginger Jam Kicked up With Habanero's
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
Zucchini, Tomato and Feta Gratin | Vegetarian Recipes