Tuesday, April 27, 2010

Baking Soda Biscuits

2C flour
5t baking powder
t salt
3T shortening
2T margarine
2/3C non-dairy milk/liquid/water
Sift in dry ingredients. Cut in shortening and margarine. Add liquid and mix well. Roll out onto floured surface until 1/2 inch thick and cut with circular thing, or just shape into biscuit looking things. Bake at 450 for 12minutes on prepared baking sheet. These are nice and flaky

Tuesday, April 20, 2010

Julia & Eric's Superb Coconut Coleslaw

-cabbage (grated)
-carrots (grated)
-beets (grated, canned or fresh)
-lime to taste
-splash or 2 of vinegar
-some coconut milk
-some salt 'n' peppa

(this is exactly how it was written in my journal...any corrections???)

SG's Amazing Beet Hummus

-3 beets
-2 Tbl tahini
-5 Tbl lemon juice
-1 clove garlic
-1 Tbl cumin
-1 Tbl lemon zest (2 sm lemons)
-1 pinch sea salt

cook beets, peel, cube, & blend!  soooo deelish & such a fantastic color!

(I just found a couple of beet recipes in my journal from a previous dinner night.  I figured if you shared with me, you wouldn't mind sharing with all.) =)

Wednesday, April 14, 2010

Easy Bagels

1 cup warm water
2 1/4 teaspoon aka 1 package yeast
3 cups flour
1-1/2 teaspoon salt
2 tablespoons sugar

Proof the yeast in a bowl. Mix flour and salt together. Add yeast and water to flour and mix. Add any spices now. Cover and let rise 1 hour. Divide into 8 pieces and roll into 1 inch thick ropes. Wet the ends and stick together. Cover and let rise on an oiled baking sheet for 15 minutes. Boil 3 inches of water in a pot, add sugar, then add dough and boil for a minute, flip as they boil. Drain and place back on oiled baking sheet. Top with any spices. Bake for 10 minutes at 500F or until browned nicely. Play around with types of flour and spices and post your comments.

Label feature added!

In the right hand column - at the bottom, you will notice a new gadget called "labels." When you make a post please give it a few "labels" - the kind of dish, main ingredients, etc. It will serve as a sort of table of contents for the lazy user (*ahem* James) and a nice way to browse recipes when you have specific ingredients in mind, etc. I went ahead and gave some posts labels, but feel free to go back into your old posts and label 'em!

Tuesday, April 13, 2010

Coconut Sorbet

Coconut Sorbet

~C Sugar

~C Water

½C Coconut Milk

2/3C Shredded Coconut

Lime Squeeze

Add water and sugar to a pot and bring to boil, stir constantly until sugar dissolves. Reduce heat and simmer 5 minutes to make a light syrup. Add coconut milk, shredded coconut and lime, mix, then pour into a bowl and freeze 1 hour. Mix again and freeze1/2 hour. Mix again and freeze completely. Let stand before serving.

Chocolate Peanut Butter Cups

These are super easy and all you need is vegan chocolate and peanut butter. Melt chocolate on a double boiler, then spoon into a greased cupcake pan (How to use a double boiler-get two pots of similar size, put water in the bottom one, then the chocolate in the other. Heat the water on the stove and put the other pot on top, in the water). Put the cupcake pan in the freezer until the chocolate hardens. Spoon peanut butter on top of the chocolate. Heat more chocolate and put on top of the peanut butter, put in freezer again. Try to keep the layers of chocolate thin, so you don't break your teeth on frozen chocolate.

Garlic Jalapeño "Sour Cream"

This is an amazing recipe I stole from Becksters & she got it from the The Voluptuous Vegan:

-1/2 lb soft silken tofu
-2 Tablespoons lemon juice
-3 Tablespoons canola or veggie oil
-2 teaspoons rice vinegar
-3/4 teaspoon salt
-1/2 jalapeño, deseeded & destemmed (I like using a red jalapeño cuz it makes a pinkish tint)
-garlic cloves to desired garliciness (I used 3)

Throw everything in a blender or a food processor and swirl it up til it's nice 'n' creamy!   yyuuuuummmm...

Tuesday, April 6, 2010

Kale Garbanzo Bean Thing

I love the meals that you make when all that is left in your fridge/cupboard is random odds and ends that seem like ridiculously strange and possibly horrible combinations, yet somehow end up delicious.

This was one of those.

So what you do is go to your yard where you should have kale growing (if you don't, then start growing some!), cut a couple of handfuls of leaves, de-stem, rinse, and chop up the leaves into big strips or chunks. Then, go to your cupboard and maybe you just happen to have some garbanzo beans and three cloves of garlic hiding behind your dwindling reserve of ramen noodles. If you do then you're in luck!

Mince the garlic and cook it up in a bit of oil. Add some spices to the oil. My spice rack always seems to have a gagillion things in it so I used paprika, tumeric, chipotle, and bragg's amino acids. Just enough to flavor it. Then add the handfuls of kale and a half of a can of garbanzo beans. With a heavy wooden spoon, smash up the beans a bit. Not to a goop, just a little mashed up. Stir, let the kale steam a little bit with the cover on, (you might want to add a tiny bit of water) and viola! A delicious meal and you don't have to go to the grocery store for another day. Tastes great with leftover brown rice and questionable week old baked tofu.

Saturday, April 3, 2010


So being a student, I feel the need to cite my source for this recipe: http://mommyknows.com/birthday-party-candy-sushi/.

No, I don't follow a "Mommy Knows Best" blog, I stumbled upon it, I swear!

Anywho, For the Rice Krispies, I made a whole tray, so it made a good amount. I'm sure you can cut the recipe down if you need to, but I'll let you work out those measurements. Here's what I used:

3 containers Vegan Marshmallows from Down to Earth (aisle 2!). I used 1 box regular, and 2 boxes of toasted coconut. I think the coconut flavor made a big difference!

1 stick Earth Balance

6-6 1/2 cups Rice Krispies

First, melt the earth balance over med-low heat, then add the 'mallows and wait a few mins (about 5) for them to melt, too. Turn the heat off and add the Krispies, mix well, then press it onto a cookie tray covered with wax paper. Let them cool for a while. You want it to be about 1/2 inch thick.

To make the sushi rolls, cut a square out of the krispies that is the same size as a fruit roll-up. Roll up the twizzlers inside the sushi, cover with the fruit roll-up, then slice like sushi!

For ngiri, cut a small square of krispies, put a swedish fish on top, and put a piece of fruit-by-the-foot around the concoction.