here's a great one. it's gluten free, vegan and REALLY easy! Ingredients: Tempeh, Kale and soy sauce (or any sauce you want to add) Chop kale into bite size pieces--fold them in half, cut off the spines, and chop. Get out a frying pan, stick some oil in and add the kale. Don't worry if it seems really pouffy. Let it cook for a few minutes on medium high. Chop tempeh up into bite size pieces, add to frying pan. Cook about ten minutes more, until the tempeh turns golden brown. Add soy sauce and enjoy.
Vegan Cranberry Oat Cookies *from the Community Kitchen Event*
1 C spelt flour (or any flour) 1 C oats 3/4 C sugar (pref. organic evaporated cane juice) 8 T coconut oil 1 C applesauce 3/4 t baking powder 1/2 t salt 1/2 t cinnamon 3/4 C dried cranberries 1/4 t orange essence OR 1 t grated orange rind
Combine dry ingredients, then add wet ingredients, mixing until combined (avoid over mixing).
.jpg)
Posts
http://wellfed.typepad.com/well_fed/2006/09/chanterelle_ris.html
ReplyDeleteI normally do this recipe without the fancy stuff (i.e., the scallops, and the chanterelle mushrooms--any mushrooms work). It's yummy!
This is an awesome link to a free online cooking school. Check it out!
ReplyDeletehttp://rouxbe.com/
here's a great one. it's gluten free, vegan and REALLY easy!
ReplyDeleteIngredients: Tempeh, Kale and soy sauce (or any sauce you want to add)
Chop kale into bite size pieces--fold them in half, cut off the spines, and chop. Get out a frying pan, stick some oil in and add the kale. Don't worry if it seems really pouffy. Let it cook for a few minutes on medium high. Chop tempeh up into bite size pieces, add to frying pan. Cook about ten minutes more, until the tempeh turns golden brown. Add soy sauce and enjoy.
mmm liquid pumpkin pie you say?
ReplyDeleteyes pumpkin smoothies!
you can make your own puree or used can pumpkin as well
1 can or 16 ounces
2 cups of milk
1/4 cup brown sugar
2 teaspoons ground cinnamon
i usually add nutmeg as well
and really this recipe is just a guideline... flavor to your taste and don't forget the ice cubes!
Vegan Cranberry Oat Cookies
ReplyDelete*from the Community Kitchen Event*
1 C spelt flour (or any flour)
1 C oats
3/4 C sugar (pref. organic evaporated cane juice)
8 T coconut oil
1 C applesauce
3/4 t baking powder
1/2 t salt
1/2 t cinnamon
3/4 C dried cranberries
1/4 t orange essence OR 1 t grated orange rind
Combine dry ingredients, then add wet ingredients, mixing until combined (avoid over mixing).
Bake at 350 for 10-15 min. on a well oiled sheet.
Beet, Carrot, and Quinoa Salad
ReplyDelete*also from the Community Kitchen event*
grated beets
grated carrots
cooked quinoa
nut of your choice
dressing:
-olive oil
-balsamic vinegar
-mustard
-garlic
-salt and pepper
Use your intuition about the amounts - go with what tastes good to you!