Recipes Of The World

Add to: Recipe Box | | ponycakes!, 09/30/08

Caramel Apple Cookies

Ingredients (use vegan versions):

    3/4 cup sugar
    3/4 cup brown sugar
    1 cup vegan margarine
    1 teaspoon vanilla extract
    1 flax egg (1 tablespoon flax seed and 3 tablespoon water)
    2 cups + 5 tablespoon flour
    1 teaspoon cinnamon
    1 teaspoon baking soda
    1 teaspoon salt
    For the apples:
    2 apples, diced (depends on size of your apples.)
    one tablespoon margarine
    1/2 teaspoon cinnamon
    2 generous tablespoon brown sugar

Directions:

First, make this (http://kids-vegetarian-food.suite101.com/article.cfm/vegan_caramel_apple_recipe) caramel recipe, but add a pinch of salt and 3/4 teaspoon of …

Add to: Recipe Box | | pdxmodchick, 09/29/08

Kasha and Bowties

Ingredients (use vegan versions):

    1 box farfalle or other fun shaped pasta
    1 cube veggie bouillon
    2 cups veggie broth
    2 tablespoons margarine
    1/4 teaspoon sea salt
    1/8 teaspoon pepper
    1 cup kasha (medium grain is preferable)
    1 ounce silken tofu
    1/2 onion finely chopped
    1/2 cup veggies of your choice

Directions:

To prepare Kasha coat with tofu and let set for 5-10 minutes. Meanwhile chop onion, you may add other veggies to kasha to make a pilaf if you like. I like to add whatever veggie I have in the fridge that I need to use up.  Add oil to saute pan and heat to medium high heat.

Bring two cup…

Add to: Recipe Box | | oktokrewl, 09/27/08

Tifichan’s Tom (Yummy) Yum Soup

Ingredients (use vegan versions):

    1 15 oz. can broken straw mushrooms
    8 oz. fresh mushrooms, sliced or cubed
    1 15 oz. can baby corn
    8 oz. tofu, sliced or cubed, browned in oil
    1 1/2 t dried wakame
    2" piece of konbu
    1/2 a bag dried lemongrass or 2 fresh
    stalks bruised and cut into 1" pieces
    6 cups vegi-chicken stock
    10 dried red chilis, halved lengthwise
    6 tablespoons lime juice
    2 kaffir lime leaves or zest from 1 lime
    3 tablespoons sriracha
    2 tablespoons soy sauce or miso dissolved in water
    1 small can bamboo shoots, sliced into matchsticks
    1-2" knob ginger or galangal, minced
   …

A Simply Recipes reader, Ms. Annie M, sent us a garlic chicken recipe she found on Epicurious that looked so good we couldn’t wait to try it. (Annie, by the way, knows how mortified I am by typos and thoughtfully points them out to me whenever she finds them on the site.) The recipe is basically chicken pieces and a lot of garlic cloves that have been browned in olive oil and braised in white wine with herbs. The catch is the garlic. We used 40 unpeeled cloves. Lest the sheer volume of garlic scare you off of this recipe, let me reassure you that the browning and braising mellows out the garlic significantly, so it ends up tasting a lot like roasted garlic. Leaving the peels on the garlic is traditional in Mexican cooking, I imagine it may be in Spanish cooking as well? Not sure. But the peels do have flavor, much like the shells of shrimp. You don’t eat them, but when the dish is done, the garlic just slips out of them. Absolutely delicious recipe, thank you Annie!

Continue reading “Garlic Chicken with White Wine Sauce” »

A Simply Recipes reader, Ms. Annie M, sent us a garlic chicken recipe she found on Epicurious that looked so good we couldn’t wait to try it. (Annie, by the way, knows how mortified I am by typos and thoughtfully points them out to me whenever she finds them on the site.) The recipe is basically chicken pieces and a lot of garlic cloves that have been browned in olive oil and braised in white wine with herbs. The catch is the garlic. We used 40 unpeeled cloves. Lest the sheer volume of garlic scare you off of this recipe, let me reassure you that the browning and braising mellows out the garlic significantly, so it ends up tasting a lot like roasted garlic. Leaving the peels on the garlic is traditional in Mexican cooking, I imagine it may be in Spanish cooking as well? Not sure. But the peels do have flavor, much like the shells of shrimp. You don’t eat them, but when the dish is done, the garlic just slips out of them. Absolutely delicious recipe, thank you Annie!

Continue reading “Garlic Chicken with White Wine Sauce” »

A Simply Recipes reader, Ms. Annie M, sent us a garlic chicken recipe she found on Epicurious that looked so good we couldn’t wait to try it. (Annie, by the way, knows how mortified I am by typos and thoughtfully points them out to me whenever she finds them on the site.) The recipe is basically chicken pieces and a lot of garlic cloves that have been browned in olive oil and braised in white wine with herbs. The catch is the garlic. We used 40 unpeeled cloves. Lest the sheer volume of garlic scare you off of this recipe, let me reassure you that the browning and braising mellows out the garlic significantly, so it ends up tasting a lot like roasted garlic. Leaving the peels on the garlic is traditional in Mexican cooking, I imagine it may be in Spanish cooking as well? Not sure. But the peels do have flavor, much like the shells of shrimp. You don’t eat them, but when the dish is done, the garlic just slips out of them. Absolutely delicious recipe, thank you Annie!

Continue reading “Garlic Chicken with White Wine Sauce” »

A Simply Recipes reader, Ms. Annie M, sent us a garlic chicken recipe she found on Epicurious that looked so good we couldn’t wait to try it. (Annie, by the way, knows how mortified I am of typos and thoughtfully points them out to me whenever she finds them on the site.) The recipe is basically chicken pieces and a lot of garlic cloves that have been browned in olive oil and braised in white wine with herbs. The catch is the garlic. We used 40 unpeeled cloves. Lest the sheer volume of garlic scare you off of this recipe, let me reassure you that the browning and braising mellows out the garlic significantly, so it ends up tasting a lot like roasted garlic. Leaving the peels on the garlic is traditional in Mexican cooking, I imagine it may be in Spanish cooking as well? Not sure. But the peels do have flavor, much like the shells of shrimp. You don’t eat them, but when the dish is done, the garlic just slips out of them. Absolutely delicious recipe, thank you Annie!

Continue reading “Garlic Chicken with White Wine Sauce” »

Add to: Recipe Box | | Veggielina, 09/24/08

Mexican Wedding No-Bake Cookies

Ingredients (use vegan versions):

    about 1/2 cup sweetened condensed soymilk
    4 vegan graham crackers
    handful of pecans and cashews
    vegan chocolate chips (to garnish)
    powdered sugar for coating the balls

Directions:

Blend the crackers and nuts in a blender or food processor making sure to add the nuts first. Transfer the powdery mix to a medium size bowl. Slowly pour the milk into the mixture and combine. Use your hands to form small balls. Place and roll these onto a plate that has been sprinkled with powdered sugar. Press a chocolate chip in the center of each and chill in the refrigerator for a coup…

Add to: Recipe Box | | Veggielina, 09/24/08

Mexican Wedding No-Bake Cookies

Ingredients (use vegan versions):

    about 1/2 cup sweetened condensed soymilk
    4 vegan graham crackers
    handful of pecans and cashews
    vegan chocolate chips (to garnish)
    powdered sugar for coating the balls

Directions:

Blend the crackers and nuts in a blender or food processor making sure to add the nuts first. Transfer the powdery mix to a medium size bowl. Slowly pour the milk into the mixture and combine. Use your hands to form small balls. Place and roll these onto a plate that has been sprinkled with powdered sugar. Press a chocolate chip in the center of each and chill in the refrigerator for a coup…

Add to: Recipe Box | | Veggielina, 09/24/08

Mexican Arroz Con Frijoles

Ingredients (use vegan versions):

    2 cups cooked brown rice
    1/2 can large butterbeans
    2 tablespoons cilantro
    1 small tomato, chopped
    1 small onion, chopped
    1/4 teaspoon salt
    1/2 teaspoon cumin
    1/2 juice of 1 key lime

Directions:

In a small saucepan, saute the onions in some olive oil until translucent. Throw in the first four ingredients and stir until heated thoroughly. Add the salt, cumin, and lime juice last.

See http://www.veggout.blogspot.com/ for more of my recipes.

Serves: 1-2