Call this mushroom pie a California quiche, with its Monterey Jack cheese, parsley, eggs, sour cream, garlic, and a whole pound of mushrooms. Great for company, and pretty easy to make, especially if you have an extra pie crust all ready to go.
Continue reading “Mushroom Pie” »
Braised onions are the side of choice with beef Bourguignon but they are also wonderful with roast beef and other stews. Trader Joe’s sells a pack of multi-colored pearl onions that cook up beautifully as braised onions. The catch? You have to peel them, which requires blanching first, then cutting off the ends so you can slip off the peels. You can of course skip this first step by using pre-peeled frozen pearl onions. I can tell you that if you do choose the blanche and peel approach, it is well worth it. These onions are delicious.
Here’s an easy recipe for Dukkah - a lovely mix of spices and nuts that you eat with fresh bread. Surprisingly, this dukkah recipe can be made with pretty ordinary ingredients - nothing expensive required, yet dukkah is very expensive to buy ready made from the deli.
This is my take on dukkah - there are plenty of ways to customize.
Mix all ingredients in a blender on high speed for about 30 seconds. Done.
Serve with fresh bread and olive oil / balsamic vinegar. Dip the bread in the oil / vinegar, then in the dukkah to add a tasty crunch to the bread.
This recipe makes a good amount of Dukkah, which you will need. It’s quite addictive.
Source: Dukkah recipe
Beef Bourguignon is a classic French stew of cubed beef, slow cooked in red wine and broth, and served with sautéed mushrooms and pearl onions. This is a family favorite recipe, adapted from Julia Child’s approach to making Beef Bourguignon.
Add to: Recipe Box | | yabbitgirl, 12/23/07
Aggression Cookies
Ingredients (use vegan versions):
3 cups brown sugar
3 cups vegan margarine
6 cups oatmeal
1 Tablespoon baking soda (bicarbonate)
3 cups all-purpose flour
Directions:
(To make 7 dozen cookies, cut amounts in half. For a small batch of cookies, use one-quarter of the amounts listed.)
Preheat oven to 350 degrees F.
Put all ingredients in large bowl. Mash, knead, and squeeze with your hands until well mixed. The more you mix em, the better they be–and the more aggression you release!
Form small balls, about the size of an English walnut. Place on cookie sheet, leaving room for them to spread out. Oil the bottom of …
Add to: Recipe Box | | volacious.r, 12/23/07
Cassava Bibingka (Cassava Pudding)
Ingredients (use vegan versions):
3 vegan "eggs" (plain soy yogurt works very well as a replacement in this recipe - 3 Tablespoons per "egg")
1 1/2 cups white sugar
2 Tablespoon vegan margarine, melted
1 teaspoon salt
1/2 teaspoon vanilla
4 cups grated cassava (this is the amount generally found in 2 packages of frozen, grated cassava)
2 - 2 1/2 cups coconut milk
Directions:
Beat "eggs", then add sugar, margarine, salt and vanilla and mix well.
Stir in coconut milk.
Open packages of grated cassava and stir into mixture. You could also buy cassava root and grate it yourself, however I’ve …
Add to: Recipe Box | | Minihusky888, 12/23/07
Black and White Cookies
Ingredients (use vegan versions):
1 1/2 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup applesauce
1 cup granulated sugar
1/4 cup stick of vegan margarine, softened
1 1/2 teaspoon2 vanilla extract
egg replacer for 2 eggs
1 1/2 cup2 powdered sugar
3 Tablespoons soy milk
1/4 teaspoon almond extract
2 Tablespoons unsweetened cocoa
Directions:
Preheat oven to 375 degrees F.
Combine flour, baking powder, and salt stirring with a whisk. Place applesauce in a fine sieve (I use coffee filter paper), let stand for 15 min. Combine drained applesauce, granula…
Add to: Recipe Box | | SubtlePancakes, 12/23/07
Dashi Stock
Ingredients (use vegan versions):
postcard-sized piece of Kombu seaweed
4 cups of water
Directions:
Note on Kombu: This is a type of giant seaweed grown in Japan. Kombu should always have a white, powdery covering. You should never wash it, but you can wipe it off gently with a damp cloth to clean it.
Hot Method: 1. Measure water into saucepan.
2. Cut notches in Kombu to help release flavour, then place in water.
3. On stove, heat saucepan on low heat.
4. When water comes to a boil, remove Kombu.
Cold Method:
1. Measure water into bowl.
2. Cut notches in Kombu to help release flavour, then place in water.
3. Let sit for at le…
Add to: Recipe Box | | Porgy, 12/23/07
Quick Flexible Curry
Ingredients (use vegan versions):
1 teaspoon oil
3 Tablespoons Indian curry paste
14 oz can coconut milk (I used "lite")
14 oz can garbanzo beans (or other kind), drained and rinsed
14 oz can chopped tomatoes, undrained
chopped veggies (I used onion, bell pepper, and zucchini)
cooked rice
Directions:
Put your rice on to cook.
Heat oil in a pot over medium heat. (The oil could probably be omitted.)
If you want, sauté some of the veggies in the oil. I sautéed the onion.
Add curry paste and sauté for a minute or three.
Add all veggies–or you could be clever and add the ones that need more cooking now, savin…
Add to: Recipe Box | | jsharshar, 12/23/07
Heavenly Chocolate Chip Cookies
Ingredients (use vegan versions):
1/3 cup unsweetened applesauce
1 egg substitute
1 teaspoon vanilla
6 packets artificial sweetener or equivalent to regular sugar
1/3 cup packed light brown sugar
3/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 vegan chocolate bar (or vegan chocolate or carob chips, or any other candy or candy bar)
Directions:
Put all dry ingredients together then add in wet ingredients. Mix until doughy consistency, then break up your candy or chocolate bar and stir in.
Drop onto cookie pan evenly. This recipe makes 6 giant cookies, but you can make more sma…