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THE "CHEERS" AWARD
(For those who have submitted at least 35 recipes.)
at bottom of this page.
All Day Mac & Cheese / Argentinian Grilled Eggplant / Awesome Carrot Cake / Basmati & Wild Rice Stuffing / Bean & Cornbread Casserole / Black Bean Hummus / Buttermilk Scones / Caramelized Grilled Fruit / Cranberry-Pecan Relish / Gingersnaps / Grilled Pineapple & Bananas with Mango Sorbet / Grilled Portabello Quesadillas / Grilled Asparagus with Vinegrette / Grilled Strawberries / Honey Cakes / Honey Glazed Carrots with Sesame Seeds / Iced Latte / Made in the Shade Cream Soda / Meatless Sloppy Joes / Minted Peas / Orange Honey Butter / Pumpkin Cheesecake / Quinoa (grain) Soup / Raspberry Dip / Simple Vegetarian Gravy / Solstice Herb Bread / Special Gravy / Spinach Artichoke Dip / Strawberry Chai Pie / Summer Salsa / Thai Noodles - Marinade & Sauce / Three Sisters Casserole / Vegan Cheesecake / Vegan Chocolate Shake / Vegetarian Enchilada Casserole / Walla Be Darned (alcoholic beverage) / Zucchini Bread /
Serves 4
Prep. time 25 minutes
1/4 cup olive oil
2 med. tomatoes, seeded and diced
1 tsp. minced garlic
4 large portabello mushroom caps
3 cups fresh spinach leaves, stemmed
8 10" flour tortillas
1 1/3 cups pepper jack cheese, shredded
* Preheat grill on medium
* Combined oil and garlic in small bowl.
* Brush caps with garlic oil & spoon the remaining oil over mushroom gills.
* Gill-sides up, grill mushrooms 4-6 minutes.
* Slice in 1/4" strips & season with salt (or Spike).
* Place tortillas on lightly oiled grill rack.
* Top with spinach, portabellos, cheese, tomatoes & the 4 remaining tortillas.
* Grill 1-2 minutes or until lightly toasted.
* With wide spatula flip and toast other side.
* Cut each quesadilla into quarters.
* Serve with your favorite salsa or guacamole.
2 (8-oz) packages of cream cheese, softened.
3/4 cup heavy cream (use half milk, if desired)
1/3 cup grated parmesan cheese
1/4 tsp. garlic powder
1 (16-oz) bag frozen, thawed and well drained spinach
1 (13 3/4-oz) can quartered artichoke hearts, rinsed and well drained
2/3 cup shredded Monterey jack cheese
1 cup prepared salsa
Crackers or tortilla chips for dipping.
* In a food processor; blend cream cheese, cream, parmesan and garlic powder until smooth and creamy.
* Add spinach and process until thoroughly mixed.
* Add artichokes and process until coarsely chopped.
* Scoop mixture into a 3 1/2 quart electric slow cooker.
* Smooth top.
* Cover and cook on high for 1 to 1 1/2 hours until the center is hot.
* Sprinkle top evenly with jack cheese.
* Spoon salsa in a ring around the inside edge of the pot.
* Cover and continue cooking 15 minutes or until cheese melts.
* Reduce heat to low and serve warm with crackers or chips.
* Refrigerate any left overs.
1/4 cups soy sauce
1/4 cups vinegar
3 Tbs. sugar
2 cloves of garlic, minced
1 Tbs. Thai red chile dipping sauce,
or red pepper flakes, to taste
1-2 Tbs. peanut butter
Other Stuff:
1/2 package Thai rice noodles
[ They are white/clear, flat, thin and about 1/4 inch across. ]
1 cup cubed cucumber
1 cup fresh mung bean sprouts, rinsed very well in cold water.
1/2 lemon, cut into wedges
1 cup shredded or julienned carrots
[ If you like cabbage, it works well instead of the carrots ]
Coarsely chopped cilantro, to taste
2 Tbs. roasted peanuts, chopped up
4 oz. FIRM regular tofu, well drained
* In a large bowl, mix up the sauce.
* Cube the tofu into 1/2 inch squares.
* Add to the sauce and let soak for about 30 minutes.
* Prepare the noodles per the package instructions.
[ Usually par boil for 3 min. or soak in hot water for 20 min. ]
* Drain well.
* Heat oil in a non-stick pan or wok.
[ You want the oil hot enough to sear the tofu on contact. This will keep it from sticking and soaking up the oil. ]
* Toss the tofu until browned.
* Remove from heat while you toss the noodles in with the sauce or get it ready in between tosses.
* Add the noodles to the pan.
* Cook until excess liquid is gone.
[ Noodles may crisp up a bit or they will be soft, depends on how cooked they were and how well drained. Either way they are good. ]
* Dish up noodles and top with cilantro and peanuts.
* Serve with lemon wedges and a side of steamed veggies.
* Set Thai sauce and or red pepper flakes on table.
Mmmmm.
Serves 2
Crust:
11 graham crackers, ground into fine crumbs.
3 Tbs. granulated cane juice
5 Tbs. *"Spectrum Spread"�
Filling:
1.5 lbs. tofu cream cheese
10.5 oz. "Silken Tofu�"
3/4 cup granulated cane juice
2 Tbs. arrowroot powder
1 Tbs. lemon zest
2 tsp. vanilla extract
1 pint strawberries, hulled and sliced thin.
For crust:
* Preheat oven at 325�
* Mix graham cracker crumbs and granulated cane juice in medium bowl.
* Dollop *"Spectrum Spread"� over mixture.
* With a fork, mix well.
* Put mixture into a 9 inch pie dish.
* Press down evenly to form crust.
* Bake until lightly browned and firm 15-20 minutes.
* Cool completely.
For filling:
* Preheat oven at 350�
* Place tofu cream cheese, Silken Tofu, granulated cane juice, arrowroot powder, lemon zest and vanilla in a food processor.
* Process, scraping sides of bowl down several times until smooth; about 2 minutes.
* Pour filling into cooled crust.
* Bake for 50 minutes.
* Turn off the heat but leave the cheesecake in the oven until the edges are set and lightly browned.
[ The center still wiggles just a bit. ]
* In about 1 hour, remove from oven and cool completely.
* Wrap tightly and chill at least 4 hours.
Just before serving arrange strawberries in a decorative pattern on top.
1 1/2 frozen bananas (peel before freezing)
3 Tbs. cocoa powder
1 cup Vanilla Rice Dream�
Directions:
* {{{{BlEnDeRiZe}}}}
4 Tbs. unsalted butter, melted
1/4 cup packed dark brown sugar
4 ripe peaches, yellow or white, cut in half
4 ripe red plums, cut in half
4 miniature ripe bananas, cut in half lengthwise
* Heat grill or broiler to medium hot.
* In large bowl combine melted butter and brown sugar.
Add all the fruit and toss.
* Fold edges of foil to create a shallow baking dish and place on grill.
* Arrange fruit, cut sides down on the foil.
* Cook until browned and caramelized around the edges.
3 small Italian eggplants (4-6 oz. ea.) 2 cloves garlic, minced 3 Tbsp. olive oil 1 teasp. dried oregano 1 teasp. dried basil 1/2 teasp. dried thyme 1 teasp. sweet or hot paprika 1/2 teasp. red hot pepper flakes (optional) salt and pepper to taste
* Preheat grill to high.
* Cut eggplants in half lengthwise, do not trim off the stem ends. (if you're using larger eggplants cut crosswise into 1 inch thick slices and grill3-5 minutes on ea. side)
* Mix the garlic and oil in a small bowl.
* Brush mixture over the cut sides of the eggplants.
* Combine the herbs and spices in a small bowl and set aside.
* When ready to cook arrange the eggplant cut sides down on hot grill until nicely browned 3-4 minutes.
* Lightly brush the skin sides of eggplant with the oil mixture, turn with tongs and brush the tops with remaining oil.
* Sprinkle with dried herbs and salt & pepper to taste.
* Continue cooking until soft. 6-8 minutes more.
* Serve immediately.
Serves 6
3 small pineapples
1/2 cup brown sugar
1/4 tsp. or more cinnamon
1 pinch nutmeg
3 large bananas, ripe but firm
6 scoops mango sorbet
* Cut pineapples in half, leaving top with leaves attached.
* With a paring knife cut out the pineapple [ in whole pieces if you can ] leaving the pineapple shells for decorative serving bowls.
* Cut the pineapple that you have removed in halves lenghtwise and cut off the cores.
* Cut in halves again then cut each piece into two.
[ You should end up with about 8 long slices from each pineapple. ]
* In a small bowl mix brown sugar, cinnamon and nutmeg.
* Toss half of this mixture with the pineapple.
* Peel the bananas just before cooking, cut in halves crosswise and again lenghtwise.
* Toss wih remaining sugar mixture.
* Barbecue pineapple or broil until browned and partially cooked, about 8-10 minutes.
* Cook bananas until lightly browned about 5 minutes.
* Serve "sticks" of pineapple and bananas in pineapple bowls (shells) with a scoop of sorbet.
24 Strawberries
* Dust strawberries with powdered sugar.
* Thread them onto skewers.
* Place them on a VERY clean grill over medium hot fire.
* Cook about 3 minutes per side or until slightly browned and warmed through.
* Slice berries and serve over vanilla ice cream.
12 thick stalks of asparagus, about 1 1/2 lbs.
Olive oil
Salt
Vinegrette:
3 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
2 tsp. finely chopped shallots
1/4 tsp. pepper
1/2 Cup fresh bread crumbs, toasted in 350� F. oven
* Heat grill.
* Trim 1-2 inches off the larger ends of the asparagus or cut them all to 6 inches.
* Lightly peel the lower half to remove the thin layer of skin.
* Drop asparagus into boiling salted water and boil for 1 minute.
* Drain and plung into ice water for 2-3 minutes.
* Remove the asparagus from water and lay 4 pieces close together all in the same direction.
* Insert 2 skewers through all 4 stalks, 1/3 way from end and 1/2 inch space between each stalk.
* Repeat with remaining stalks.
* Brush with olive oil and sprinkle with salt.
* Grill over hot coals, turning once just long enough to color lightly and warm throughout.
* About 1 1/2 minutes on each side.
To make the vinegrette:
* Stir together olive oil, lemon juice, shallots and pepper.
* Arrange asparagus on serving platter.
* Spoon on vinegrette and sprinkle on bread crumbs.
Serves 6, as side dish.
"This is very yummy. I could eat this every day. Hmmm, but I better not!"
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
(or 1/4 teaspoon garlic powder)
1 16 oz. can red kidney beans, undrained
1 16 oz. can pinto beans, undrained
1 16 oz. can dced tomatoes, undrained
1 8 oz. can tomato sauce
1 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. prepared mustard
1/8 tsp. hot sauce
1 cup yellow cornmeal
1 cup flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 Tbs. sugar
1 1/4 cups milk
2 eggs, beaten
3 Tbs. vegetable oil
1 can (8 1/2 oz) cream corn
* Lightly grease Crock-Pot
(I use butter or oil)
* In a skillet over medium heat, cook onion and green bell pepper, JUST until tender.
[ We dont want to over cook our veggies! ]
* Put this mixture into the Crock-Pot.
* Stir in kidney beans and pinto beans.
* Add the diced tomatoes, tomato sauce, sesonings, and hot sauce.
* Cover and cook on High for 1 hour.
* In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar.
* Stir in milk, eggs, vegetable oil, and cream-style corn.
* Spoon evenly over bean mixture.
* Cover and cook on High for 1 1/2 to 2 more hours.
Yummy, Yummy!!
8 ounces elbow macaroni, cooked and drained
1 12 oz. can evaporated milk
1 1/2 cups milk 2 eggs
4 cups shredded Cheddar cheese, divided
1 tsp. salt
1/2 tsp. black pepper [I use cayenne]
* Place the cooked macaroni in a slow cooker that has been coated with butter or oil (that's what I use).
* Add the remaining ingredients except 1 cup of the cheese; mix well.
* Then sprinkle with remaining cup of cheese.
* Cover and cook on the LOW setting for 5 to 6 hours, or until the mixture is firm and golden around the edges.
* DONT remove the cover or stir until the macaroni has finished cooking.
Way better than Kraft!
Sweet Himalayan
4 oz. Kashmir Green Tea concentrate
4 oz. milk
2 oz. white chocolate syrup
1/2 oz. peppermint syrup
Whipped cream
* Combined Kashmir Green Tea concentrate, milk, chocolate and peppermint syrup.
* Heat or serve cold over ice.
* Top with whipped cream :)
4 oz. Oregon Chai concentrate
2 oz. sparkling water
2 oz. cream or half & half
* Combined all of above together and serve over ice.
YUM!
1 baked pie shell
1 quart fresh strawberries
1/2 cup strawberries, crushed
1/2 cup Original Oregon Chai� concentrate
2 Tbs. sugar
2 tsp. cornstarch
Whipped cream (opt.)
* Clean strawberries.
* Cut and arrange them in pie crust.
Make glaze:
* Combined 1/2 cup crushed strawberries and Chai in a saucepan.
* Bring to boil, reduce heat to medium and cook 2-3 minutes, stirring frequently.
* In separate bowl, combined sugar and cornstarch, mix well.
* Strain juice into sugar mixture and mix well.
* Return to saucepan. Cook until clear and thickend, stirring constantly.
* Remove from heat. Cool slightly.
* Spoon over strawberries.
* Serve immediately.
* Top with whipped cream, if you'd like :)
A crock pot recipe :)
28 oz. can of crushed tomatoes, in tomato puree
14 1/2 oz. jar of chunky salsa
6 oz. can of tomato paste
30 oz. can of black beans, rinsed and drained
15 1/4 oz. can of whole kernel corn, drained
4 oz. can of diced green chiles
1 1/2 Tbs. ground cumin
1/2 tsp. garlic powder
2 1/4 oz. can of sliced black olives, drained
* In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder.
* Mix well.
* Spoon about 1 cup of this mixture into the bottom of a (4-quart) electric slow cooker and spread evenly.
* Top with 1 1/4 tortillas, cutting to fit as necessary.
* Spread on the rest of the tomato mixture.
* Repeat these layers 2 more times, ending with the rest of the tomato mixture.
* Spread evenly over the top.
* Sprinkle the sliced olives over all.
* Cover and cook on the low heat setting about 5 hours.
"Then, I like to sprikle cheese on top :) "
Serves 4 to 5
2 cups all-purpose flour
2 cups sugar
1/2 tsp. salt
1 tsp. baking soda
2 tsp. ground cinnamon
3 eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots
1 tsp. vanilla extract
1 cup crushed pineapple, well drained
1 cup shredded coconut
1 cup walnuts, chopped and divided
Note: "I used a food processor to chop up the carrots and nuts (separately of course) Worked great. Do not over prosess the nuts :)"
CREAM CHEESE FROSTING:
2 3 oz pkg. cream cheese, softened
3 cups confectioners sugar
6 Tbs. butter, softened
1 tsp. vanilla extract
* In a mixing bowl, combine dry ingredients.
* Add eggs, oil, carrots and vanilla; beat until combined.
* Stir in pineapple, coconut and 1/2 cup nuts.
* Pour into a greased 13-in. x 9-in. x 2-in. baking pan.
* Bake at 350� F. for 50-60 minutes or until cake tests done.
* Cool.
* Combine frosting ingredients in a small bowl; mix until well blended.
"I played with this frosting, till it tasted right to me."
* Frost cooled cake.
* Sprinkle with remaining nuts.
* Store in refrigerator.
Yield: 12-1 6 servings.
16 oz. cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1/2 cup canned pumpkin
1/2 tsp. ground cinnamon
1 dash ground cloves
1 dash nutmeg
1 9 inch ready-to-use graham cracker crumb crust
* Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
* Add eggs; mix until blended.
* Remove 1 cup batter, stir in pumpkin and spices.
* Pour remaining plain batter into crust.
* Top with pumpkin batter.
* Bake at 350� F for 40 minutes or until center is almost set.
* Cool.
* Refrigerate 3 hours or overnight.
An Alcoholic Beverage
3 glasses champagne
3 jiggers vodka
3 jiggers peach brandy
3 cups half and half
1 1/2 pints Edys whole fruit peach sorbet
1 can peaches in natural syrup, undrained
7-10 ice cubes
* Put all of the ingredients into a blender.
* Mix until smooth and thick like a milk shake.
Yield: 3 16 oz. glasses
(If you want to try this first; Go to the 'Outback Steak House' and ask for a Walla Be Darned� (hehe) YUM!!!)
Ingredients:
2 cups kidney beans
2 cups corn
1 cup butternut squash, precooked
1/4-1/2 cup maple syrup
1 Tbs. dillweed
Instructions:
� * Combine all ingredients.
* Heat in a large skillet over medium heat for five minutes or until heated through.
Yield: 5, one cup servings.
3 cups vegetable broth
1 cup uncooked brown basmati rice
1/2 cup uncooked wild rice
3 Tbs. olive oil
1/2 tsp. salt
1 cup currants or raisins
1 cup (4 oz.) coarsely chopped pecans
2 tsp. cumin seeds
1 med. onion, diced
1 tsp. paprika
1 tsp. dried thyme
1 tsp. dried oregano
1/8 tsp. cayenne
6 med. clove garlic, minced
2 lg. celery stalks, diced
1 cup diced bell pepper (red, yellow or green)
1 1/2 cups cored, diced apple
1/2 cup chopped fresh parsley
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh sage
2 Tbs. tamari or soy sauce
2 Tbs. umeboshi vinegar
2 tsp. balsamic vinegar
* In small saucepan, bring broth to a simmer.
* In strainer, rinse basmati and wild rice together under cold running water.
* In large saucepan, heat 1 Tbs. oil over medium-low heat.
* Add rice mixture and stir well to coat.
* Cook, stirring, 5 minutes.
* Add hot broth and salt, increase to high and bring to a boil.
* Reduce heat to low, cover and cook until liquid has been absorbed and steam holes form in rice, about 55 minutes.
"Wild rice opens up, revealing a white center when it is done."
* In shallow bowl, combine currants and warm water to cover.
* Let soak 20 minutes.
* Drain and set aside.
* Remove rice from heat and let stand, covered, 10 minutes.
* Transfer to large bowl and set aside.
* Meanwhile, preheat oven to 350� F.
* Spread pecans in baking pan and bake until lightly roasted, stirring occasionally, 8 to 10 minutes.
* Set aside to cool.
* In large skillet, heat remaining 2 Tbs. oil over medium-high heat.
* Add cumin and cook, stirring, 1 minute.
* Add onion and cook, stirring often, until softened, 5 minutes.
* Season with paprika, thyme, oregano and cayenne.
* Stir in garlic, celery and bell pepper and cook, stirring often, 10 minutes.
* Stir in currants, apple, parsley, rosemary and sage and remove pan from heat.
* Add vegetable mixture, toasted pecans, tamari and both vinegars to rice mixture.
* Stuff vegetable of choice and bake according to vegetable stuffing directions, or serve as a side dish.
YIELD: 10 Cups
1 Tbs. reduced-fat margarine
1/4 cup flour
3 cups vegetable broth
2 Tbs. miso dissolved in...
2 Tbs. warm water
1/4 tsp. onion powder
* In a 2-quart saucepot melt margarine over medium heat.
* Stir in flour until it dissolves.
* Add remaining ingredients.
* Cook, stirring, over medium heat, until thickened.
�
YIELD: Makes about 2 3/4 cups
2 Tbs. olive oil
1 med. onion, finely chopped
1 1/2 cups mushrooms, chopped small
2 Tbs. tomato puree
2 Tbs. vegetarian gravy mix
2 cups vegetable stock or water
sea salt and black pepper, to taste
* In a medium saucepan, heat the oil and cook the onions until they are golden brown, for 5-6 minutes.
* Stir in the mushrooms and cook until soft, a further 5 minutes, stirring.
* Add the tomato puree.
* Sprinkle the gravy mix into the pan, stir well, then add the stock or water slowly, stirring all the time.
* Bring to a boil, then simmer gently for 5 minutes.
* Season to taste with salt and pepper before serving.
1 lb. bag baby carrots, ready pealed
4 Tbs. butter or margarine
2 Tbs. honey or maple syrup
pinch of sea salt
1 1/4 cups water
1 Tbs. sesame seeds, toasted
* Put carrots in a medium pan with half of the butter and honey (or syrup) and a pinch of salt, then add the water.
* Bring to a boil, uncovered, and cook rapidly until the water has all but evaporated and the carrots are tender, for about 8 minutes.
* Add the remaining butter or margarine and honey or maple syrup and cook until a thick syrup forms to coat the carrots, for 3-4 minutes longer.
* Serve sprinkled with the sesame seeds.
12 sprigs fresh mint, leaves removed and chopped, stalks reserved
1 lb. fresh or frozen peas
1 Tbs. butter or margarine
sea salt and black pepper, to taste
* Pour 2 inches of boiling water into a medium saucepan add the mint stalks, simmer for 5 minutes, then remove them.
* Add the peas to the water.
* Cook frozen peas according to package directions. (If you are using fresh peas, cook them until tender (about 10 minutes).
* Stir in mint leaves and butter.
* Season to taste.
8 oz. fresh cranberries
1 tsp. orange zest
2 Tbs. orange juice
2 tsp. Dijon-style mustard
1 tsp. chopped fresh thyme
1/2 cup pecan halves
1/4 cup finely chopped red onion
salt and pepper
Preheat oven to 375� F.
* Place nuts in a shallow baking dish and toast in oven for about 6 minutes, until fragrant.
* While nuts are toasting,combine cranberries, orange zest, orange juice, mustard, and thyme in the bowl of a food processor.
* Add hot nuts and pulse until you have a semi-finely chopped relish, not a paste.
* Empty into a bowl and stir in onion.
* Season to taste with salt and pepper.
* Use relish to fill celery ribs, endive spears, or finger sandwiches.
16 oz. black beans, cooked/drained
� 2 Tbs. tahini
3 Tbs. olive oil
1 lime, juiced
2 garlic cloves, sliced
1 tsp. ground cumin
salt and pepper, to taste
* In a food processor, combine all ingredients and process until smooth.
* Cover and refrigerate until ready to use.
* Bring to room temperature before serving.
2 1/4 cups flour
2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. white pepper, fresh ground preferred
2 tsp. baking soda
1/2 tsp. salt
2 sticks unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1/3 cup unsulphured molasses
* In a medium bowl stir together the flour, ginger, cinnamon, allspice, white pepper, baking soda and salt.
* In a large bowl, using a hand-held electric mixer, beat the butter until smooth.
* Add the sugar and brown sugar and beat until light and fluffy.
* Beat in the egg and molasses.
* Add dry ingredients and beat on low speed until blended.
* Form the dough into a 10-inch disk, wrap in plastic and refrigerate until firm.
* Preheat oven to 350�F.
* Line cookie sheets with parchment or waxed paper.
* Roll tablespoons of the dough into 1-inch balls and arrange them about 2-inches apart on prepared cookie sheets.
* Bake on the upper and middle racks of the oven for about 15 min or until browned and set, shift the pans halfway through baking.
* Let the cookie cool completely on the baking sheets.
1 1/2 cups water
1 large onion, finely chopped
1 bell pepper, finely chopped
1 cup TVP
15 oz. can tomato sauce
1 Tbs. sugar
1 tsp. chili powder
1 tsp. garlic powder
2 Tbs. cider vinegar
1 Tbs. soy sauce
1 tps. dijon mustard
4 buger buns ( I like them toasted )
* Heat, at medium-high, 1/2 cup water in a medium pot, then add chopped onion and bell pepper.
* Reduce heat and cook until onion is soft, about 5 minutes.
* Add remaining cup of water, TVP, tomato sauce, sugar, chili powder, garlic powder, cider vinegar, soy sauce, and mustard.
* Cook over medium heat, stirring frequently, for 10 minutes.
* Toast buns and top with mixture.
Makes: 4
8 cups stock
3-4 cups chopped mixed veggies (onions, carrots, peas, fava beans, squash ~ I always put an onion in, and edamame works well)
1-3 cloves garlic (at least 3!)
2-3 fresh tomatoes chopped, or 14.5 oz can stewed tomatoes
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1 1/2 cups quinoa, thorougly rinsed
* Bring stock to a boil.
* Add the chopped vegetables, garlic, tomatoes, salt, cumin and pepper.
* Lower heat and cook for about 10 minutes, then add quinoa.
* Continue to simmer until the quinoa grains burst, about 20 minutes (less in a pressure cooker!)
* Season to taste and serve.
3 eggs
1 Tbsp. vanilla
2 cups sugar
1 cup oil
2 cups flour
2 tesp. baking soda
1/2 tesp. salt
1 Tbsp. cinnamon
1/4 tesp. baking powder
2 medium zucchini, grated & unpeeled
1 cup chopped walnuts
Preheat oven to 350� F.
* In mixing bowl, beat eggs till frothy.
* Beat in sugar, oil & vanilla until thick & lemon colored.
* Sift in flour, cinnamon, baking soda, baking powder, & salt.
* Fold in zucchini & walnuts.
* Pour mixture in 2 greased & floured loaf pans.
* Bake for 1 hour.
1/2 cup honey
1/2 cup sugar
1 egg
2 egg yolks
4 cups flour
1 tesp. soda
1/2 tesp. cinnamon
1/2 tesp. nutmeg
1/4 tesp. cloves
1/4 tesp. ginger
* Warm the honey slightly and combine with the sugar.
* Add eggs and beat well.
* Sift the flour with the soda and spices and stir into the honey batter thoroughly.
* Let the dough rest overnight.
* Roll dough to 1/4-inch thickness; cut out with a cook cutter.
* Brush with the slightly beaten white of an egg, press half a blanched almond into each cake.
* Bake at 375� F. for about fifteen minutes.
3 cups flour
1/3 cup sugar
2 1/2 tesp. baking powder
1/2 tesp. baking soda
3/4 tesp. salt
2 Tbsp. butter
1 cup buttermilk
3/4 cup currants
1 tesp. grated orange rind
1 Tbsp. heavy cream
1/4 tesp. cinnamon
2 Tbsp. sugar
�� Preheat oven to 425� F.
* Use an ungreased baking sheet.
* Combine the flour, sugar, baking powder, baking soda and salt in a mixing bowl.
* Stir well with a fork to mix and fold air into batter.
* Add the butter and cut into the flour mixture, using a pastry blender or two knives, or work in, using your fingertips, until the mixture looks like fresh bread crumbs.
* Add the buttermilk, currants and orange rind.
* Mix only until the dry ingredients are moistened.
* Gather the dough into a ball and press so it holds together.
Turn the dough out onto a lightly floured surface.
* Knead lightly 12 times.
* Pat the dough into a circle 1/2-inch thick.
Glaze:
* In a small bowl combine the cream, cinnamon and sugar; stir to blend.
* Brush the dough with the glaze.
* Cut the dough into 18 pie-shaped pieces.
* Place the scones 1 inch apart on the baking sheet.
* Bake for about 12 minutes or until the tops are browned.
* Serve hot with Orange Honey Butter (recipe on this page).
2 Tbsp. grated orange rind
3 Tbsp. powdered sugar
1/2 cup unsalted butter, at room temperature
1 Tbsp. honey
* Combine the orange rind, powdered sugar, butter and honey in a small bowl and blend until well mixed.
* Chill slightly and serve with scones or biscuits.
3 cups flour
1 Tbsp. sugar
1 tesp. salt
1 pkg. dry active yeast
2 Tbsp. chopped fresh chives
2 tesp. chopped fresh rosemary
1 tesp. fresh thyme
1 1/4 cups hot water
2 Tbsp. real butter
* Mix 2 cups of the flour, sugar, salt and yeast in a large bowl.
* Add herbs, water, and real butter.
* Beat slowly, stirring in remaining cup of flour until smooth.
* Scrape batter from sides of bowl and let rise in a warm place for 35 minutes or until it doubles in bulk.
* Punch down and beat with a spoon for about 15 seconds.
* Place dough in a greased loaf pan, patting down and forming a loaf shape with your hands.
* Cover and let rise again for about 30 minutes or until it again doubles in bulk.
* Bake at 375� F. for 40-45 minutes.
* Brush top with butter or margarine and remove from pan to cool.
1 tesp. thyme
1 tesp. marjoram
1 tesp. basil
1-1/2 Tbsp. virgin olive oil
1 Tbsp. lime juice
1 Tbsp. lemon juice
2 small serrano peppers
6 cloves garlic, peeled and minced
1 small purple onion, diced small
1 small red bell pepper, diced
1/4 cup fresh cilantro, chopped small
* Stir together the thyme, marjoram, basil, and olive oil.
* Stir in the lemon and lime juice.
* Remove the seeds from the serranos, and mince the remainder.
* Stir in the minced serranos, purple onion, red pepper, and cilantro.
* Allow to sit for at least half an hour before serving, to blend flavors.
"Use this as a dip for your veggies and cheese."
1 cup sour cream
1 (8 ounce) package cream or Neufchatel cheese, softened
1/2 cup white sugar
1 Tbsp. raspberry extract
1/2 cup fresh raspberries
* In a medium bowl, place the sour cream, Neufchatel cheese, white sugar and raspberry extract.
* With an electric mixer, blend until smooth.
* Chill in the refrigerator approximately 30 minutes.
* Garnish with fresh raspberries before serving.
and Vegans.
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