Recipes Of The World

From the recipe archive, for Halloween pumpkin carving.

Fall has arrived and with it, the pumpkin season. There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is eat them, salted and toasted. Our preference is with the shells on - if they are toasted properly they are wonderfully crunchy and easy to eat. It helps if you are going to eat them with the shells on that you use seeds from sugar pumpkins, somewhat smaller than the mega-sized carving pumpkins (not really pumpkins but large squash). The trick? Boil the seeds in salted water first, and then toast them in the oven.

Continue reading “Toasted Pumpkin Seeds” »

From the recipe archive, for Halloween pumpkin carving.

Fall has arrived and with it, the pumpkin season. There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is eat them, salted and toasted. Our preference is with the shells on - if they are toasted properly they are wonderfully crunchy and easy to eat. It helps if you are going to eat them with the shells on that you use seeds from sugar pumpkins, somewhat smaller than the mega-sized carving pumpkins (not really pumpkins but large squash). The trick? Boil the seeds in salted water first, and then toast them in the oven.

Continue reading “Toasted Pumpkin Seeds” »

From the recipe archive, for Halloween pumpkin carving.

Fall has arrived and with it, the pumpkin season. There are always plenty of pumpkins to carve up around Halloween time and a great way to make use of the pumpkin seeds is eat them, salted and toasted. Our preference is with the shells on - if they are toasted properly they are wonderfully crunchy and easy to eat. It helps if you are going to eat them with the shells on that you use seeds from sugar pumpkins, somewhat smaller than the mega-sized carving pumpkins (not really pumpkins but large squash). The trick? Boil the seeds in salted water first, and then toast them in the oven.

Continue reading “Toasted Pumpkin Seeds” »

Add to: Recipe Box | | Dwimmie, 10/13/08

Easy Spicy Tofu Pad Thai

Ingredients (use vegan versions):

    1 (8 oz) package regular firm cubed tofu
    6 oz peanut sauce (I like 7 Paths chili peanut)
    Cajun seasoning
    veggies (peppers, onions, bean sprouts, whatever you like)
    2 tablespoons margarine or oil
    1 tablespoons soy sauce
    7 oz rice noodles

Directions:

- Bring a small pot of water to boil.

- Melt margarine in a large skillet.

- On medium to high heat, brown tofu and sprinkle with Cajun seasonings.  Add veggies and cook until done.  Turn off heat.

- Turn off the pot of boiling water.  Once it has stopped bubbling, add rice noodles to soak for 3-5 min.

- Pour half of the pea…

Add to: Recipe Box | | Kitaeru, 10/13/08

Chocolate Refrigerator Cookies

Ingredients (use vegan versions):

    1/2 cup vegetable shortening
    1 cup brown sugar
    1 egg replacer (I use 1 1/2 teaspoon EnerG egg replacer + 2 tablespoons warm water)
    4 1/2 tablespoons cocoa powder
    1 1/2 tablespoons vegetable oil
    1/2 teaspoon vanilla extract
    2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    3-4 tablespoons soy milk
    1/2 walnuts (optional)

Directions:

Mix the shortening and brown sugar together until creamy, then add the egg replacer and beat well. Add the cocoa, oil, and vanilla; mix and set aside.

Combine the dry ingr…

Add to: Recipe Box | | cultjam, 10/13/08

White Chocolatcherry Cookies

Ingredients (use vegan versions):

    2 cup flour
    1 teaspoon baking soda
    1 teaspoon sea salt
    1/3 cup dutch-processed cocoa powder
    3/4 cup sugar
    3/4 cup brown sugar
    1 teaspoon vanilla
    1/2 cup soy yogurt
    1 cup vegan margarine (Earth Balance)
    1 1/2 cup vegan white chocolate chips
    1/2 cup sun dried cherries (unsulfured kind)

Directions:

When my friend wanted cookies, i had to improvise with what i had around the house and this is what i came up with -the cherries are a nice change from raisins and the white chocolate goes very nicely with them.

Preheat oven to 375 F. Combine flour, baking s…

Add to: Recipe Box | | MeghanMacabre, 10/13/08

Peanut Butter Cookies

Ingredients (use vegan versions):

    1 cup flour, any type
    1 heaping spoonful peanut butter
    1/3 cup sugar
    1 teaspoon baking soda
    1 teaspoon vanilla
    3 spoonfuls vegan butter

Directions:

Mix the vegan butter and sugar in a bowl, then mix in vanilla and peanut butter. Then add a 1/2 cup of flour at a time, and add the baking soda. Mix until incorporated. Roll smalls balls of dough and put onto pan, then make marks with fork on cookies.

Bake at 350 degrees F for 10-15 minutes or until bottoms are brown.

:]

Serves: 12 cookies

Preparation time: 10 minutes

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by bendychick, 10/13/08

Apple Cookies with Caramel Icing

Ingredients (use vegan versions):

    Apple Cookies:
    1/2 cup vegan margarine (I use Earth Balance)
    1 cup brown sugar
    1/4 cup silken tofu
    1/4 cup soy milk
    1 teaspoon vanilla
    1 cup applesauce
    2 1/4 cup flour (any combination you like, I use 1 cup unbleached all purpose flour and 1 ¼ cup whole wheat pastry flour)
    1 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 teaspoon cinnamon
    1 teaspoon nutmeg
    1 teaspoon cloves
    Caramel Icing:
    1/2 cup brown sugar
    1/3 cup Silk Vanilla Soy Creamer
    1/4 cup vegan margarine (Earth Balance)
    1/4 teaspoon salt
    2 ? 2 1/2 c…

Add to: Recipe Box | | XspeedyX, 10/12/08

Mushroom Bhaji

Ingredients (use vegan versions):

    1 onion, finely chopped
    1-2 cloves garlic, chopped
    1 teaspoon ginger
    15-20 cashews, soaked for an hour
    1/4 teaspoon turmeric
    1 teaspoon chili powder
    1 teaspoon garam masala
    salt
    oil
    1 tomato, chopped

Directions:

Sauté the onions until translucent.  Put in the garlic and spices.  Put in the mushrooms. Brown everything.  Meanwhile, grind the soaked cashews, until you get a puree.  Add the tomato and the cashew paste.  simmer until mushrooms are done.

Serve with rice!

Serves: 2

Preparation time: 20 minutes

Add to: Recipe Box | | uncultured fool, 10/12/08

Aaah-mazing Chocolate Chip Cookies

Ingredients (use vegan versions):

    2 1/2 cups all purpose flour
    3/4 cup vegan cane sugar
    1 teaspoon baking soda
    1 cup vegetable shortening
    1 1/2 cups vegan chocolate chips
    3/4 cup vegan vanilla soy yogurt
    3/4 cup unsweetened shredded coconut

Directions:

Preheat oven to 350 degrees F.  Mash together shortening and sugar in a large bowl.  Thoroughly stir in yogurt–this will be lumpy.  Add flour and baking soda a little at a time to ensure ease of mixing.  Begin adding chocolate chips in thirds, as they are chunky and can be difficult to work into the dough.  Do the same for the coconut….