Recipes Of The World

Add to: Recipe Box | | icephrosty, 03/31/08

Pizzelles

Ingredients (use vegan versions):

    3 egg substitutes (I use 3/4 cup plain soy yogurt thinned out with 1-2 tablespoons soymilk)
    1/2 cup oil (I use canola)
    1 3/4 cups all-purpose flour
    2/3 cup sugar
    1 teaspoon baking powder
    1 teaspoon anise extract

Directions:

This is an old family recipe that I veganized.

Plug in pizzelle maker and let it heat up.

Beat egg substitute together with oil and sugar.  Add flour, baking powder, and anise.  Mix well.  Dough should be stiff but not too sticky — add a little more soymilk if needed.

Place 1 teaspoon of batter on pizzelle iron and tightly close the lid (you may use more batter fo…

Add to: Recipe Box | | c4m3la, 03/30/08

Melts in Your Mouth Sugar Cookies

Ingredients (use vegan versions):

    2/3 cup vege shortening
    2/3 soy margarine
    1 1/2 cups white sugar
    2 egg replacer substitute for eggs
    2 teaspoons vanilla extract
    3 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon salt
    Decorative frosting:
    2 cups confectioner’s sugar
    4 teaspoon light corn syrup
    1/4 teaspoon almond extract
    4 or more teaspoon soy milk

Directions:

1. Preheat oven 350 degrees F .

2. In a large bowl, cream together the margarine, shortening, and sugar. Stir in the egg replacer and vanilla extract. Stir in the flour, salt, and baking powder until…

Add to: Recipe Box | | pterodactyl, 03/27/08

Greek Roasted Potatoes

Ingredients (use vegan versions):

    4 baking potatoes, peeled and cubed
    3 tablespoons canola oil
    1 tablespoon olive oil
    2 tablespoons lemon juice
    1 tablespoon garlic, minced
    1 tablespoon oregano, dried
    salt and pepper to taste

Directions:

- Preheat oven to 450 degrees

- Boil potatoes for 5 minutes in salted water

- Drain and drop potatoes in ice water until cool

- Spread potatoes on baking sheet and drizzle canola oil; sprinkle with salt and pepper

- Sprinkle with salt and pepper

- Bake for 30 minutes, turning every 10 minutes

- When the potatoes are done, place in bowl and pour on the olive oil, lemon…

Add to: Recipe Box | | pterodactyl, 03/27/08

Greek Roasted Potatoes

Ingredients (use vegan versions):

    4 baking potatoes, peeled and cubed
    3 tablespoons canola oil
    1 tablespoon olive oil
    2 tablespoons lemon juice
    1 tablespoon garlic, minced
    1 tablespoon oregano, dried
    salt and pepper to taste

Directions:

- Preheat oven to 450 degrees

- Boil potatoes for 5 minutes in salted water

- Drain and drop potatoes in ice water until cool

- Spread potatoes on baking sheet and drizzle canola oil; sprinkle with salt and pepper

- Sprinkle with salt and pepper

- Bake for 30 minutes, turning every 10 minutes

- When the potatoes are done, place in bowl and pour on the olive oil, lemon…

Add to: Recipe Box | | COREYXVX, 03/25/08

Mussaman Curry

Ingredients (use vegan versions):

    1 package extra firm tofu
    2 potatoes
    2 carrots
    1/2 red pepper
    1 red onion, diced
    3/4 cup cashews or peanuts, preferably unsalted raw
    1-2 tablespoon curry powder
    1-3 teaspoon Sambal(aka Chili Paste)
    3 teaspoon Tamari
    1 teaspoon lime juice
    1/2 teaspoon garlic or 3 cloves
    1 teaspoon sugar
    1 can coconut milk
    toasted sesame oil

Directions:

Preheat your oven to 450′F. Cube the tofu, drizzle sesame oil and some Tamari over the tofu cubes, you can also add some garlic or whatever you want.  Drizzle canola oil on a cookie sheet, add the tofu, and bake until g…

Add to: Recipe Box | | merigayle, 03/18/08

Matar Paneer Indian Peas and "Cheese"

Ingredients (use vegan versions):

    1 med or large onion, diced
    1 teaspoon cumin, ground
    1 16oz can diced tomatoes
    curry powder
    salt and pepper
    garam masala
    1 block firm or extra firm tofu
    umeboshi plum vinegar
    1 package frozen or fresh peas
    oil as needed

Directions:

Prior to beginning cooking, drain tofu and press it for at least one hour, changing the towels at least once. Then slice it into small cubes, 1/2 inch-1 inch. Toss in a bowl with a healthy splash of umeboshi plum vinegar (if you cannot find the vinegar don’t worry, just use a little pinch of salt.)

Heat some oil in…

Add to: Recipe Box | | nogodsnomasters, 03/12/08

Awesome Peanut Butter Truffle Cookies

Ingredients (use vegan versions):

    1 cup creamy peanut butter
    1 cup firmly packed brown sugar
    1 1/2 teaspoon Ener-G Egg Replacer mixed with 2 tablespoon water (basically, the equivalent of 1 egg)
    3/4 teaspoon baking soda
    1/2 cup vegan chocolate chips

Directions:

Preheat oven to 350 degrees.

With a spoon, mix together first 4 ingredients.  Stir in the chocolate chips.

Drop by rounded teaspoonfuls about 2 inches apart (I usually cover my cookie sheets with parchment paper so the cookies don’t stick, but a greased cookie sheet should work fine).

Bake for 9 minutes. Let them cool on the sheets …

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by running_girl333, 03/12/08

Chocolate, Sunflower, Cranberry Cookies

Ingredients (use vegan versions):

    1/3 cup of fructose (or any other kind of sugar you like)
    1/4 cup of canola oil
    1 teaspoon of vanilla
    2 tablespoons of water
    1 cup of all purpose flour (I am allergic to wheat so i use spelt flour and it works really well)
    1/2 teaspoon of baking soda
    pinch of salt
    1/3 cup carob chips
    1/3 cup of sunflower seeds (or as many as you like)
    1/3 cup of cranberries (or as many you like)

Directions:

Heat oven to 375 degrees. Mix fructose, canola oil, vanilla and water into a large bowl. Stir in the flour, baking soda, salt, carob chips, sunflo…

Add to: Recipe Box | | yabbitgirl, 03/11/08

Spanish Spinach and Chickpeas

Ingredients (use vegan versions):

    1 bunch fresh spinach, cleaned and chopped small
    2 cups cooked chickpeas
    2 cloves garlic (to taste), crushed
    2 tablespoons sweet paprika
    1 tablespoon ground cumin
    1 tablespoon vinegar (optional)
    2 tablespoons olive oil

Directions:

Place chopped fresh spinach in a heated pot, and cover until spinach collapses and is about half-cooked.

Mix paprika and cumin together.

Heat oil in a large skillet. When hot, toss in spices and REMOVE FROM HEAT.  When the spices are fragrant (it takes just seconds), toss in the spinach and mix well. Add chickpeas and check for salt. …

Add to: Recipe Box | | trudel, 03/10/08

Date Filled Cashew Cookies

Ingredients (use vegan versions):

    Date Filling:
    1 cup pitted dates
    2/3 cup water
    1/4 cup maple syrup
    Optional Topping: Shredded Coconut
    Cookie:
    1 cup raw cashews
    2/3 cup water
    1/2 cup granulated sugar of your choice
    1 teaspoon vanilla extract
    1 teaspoon maple extract (optional; if not avail. use 2 teaspoon vanilla)
    3/4 teaspoon salt
    2 cups flour (any blend will do - white, wheat, spelt, etc.)
    2 teaspoons baking powder

Directions:

Filling:

Place dates and water in small saucepan and cook over medium heat about 10 minutes. Add maple syrup and blend the mixture in a blender.  P…