Recipes Of The World

Add to: Recipe Box | | elucidation, 11/30/08

Carrot Cookies

Ingredients (use vegan versions):

    1 tablespoon dairy free soya spread (or other dairy free margarine)
    2 tablespoons vegan sugar (+ a little for sprinkling)
    4 tablespoons grated carrot
    6 tablespoons self raising flour/ 4 tablespoon plain flour + 1/2 teaspoon baking powder
    optional: few drops vanilla flavouring

Directions:

Pre-heat oven to a decent temperature (I put mine on the highest setting d: )

Cream the sugar and margarine.

Beat in the carrot and vanilla flavouring if desired.

Fold in the flour.

Make into small balls, place on a baking tray and flatten.

Sprinkle the tops with sugar.

Bake in the oven for 20 minut…

Add to: Recipe Box | | rebeccadunham, 11/30/08

Bibimbap

Ingredients (use vegan versions):

    1/2 block extra firm tofu
    1 cup brown or white rice (brown is better for dieters and it’s what I use)
    1/2 avocado, cut into slices
    1/2 cup lettuce cut into small pieces
    1/2 cup julienned carrots
    1/2 cup julienned cucumber with the skin on
    1/2 teaspoon Korean hot sauce (any will do but one with a thicker consistency is much better, Vietnamese hot sauce works wonders) (also you can use more if you like it hot or less)
    1/2 teaspoon of extra virgin olive oil (use the smallest amount possible)
    a dash black ground pepper
    1/2 cup Kimchi (if you can find it)
    1 tablespoon of soy sauce (if desir…

Add to: Recipe Box | | brookeisthebest, 11/30/08

Chocolate Chip Shortbread Cookies

Ingredients (use vegan versions):

    1 cup vegan margarine, cold
    3/4 cup powdered sugar
    1/2 cup cornstarch
    1 cup vegan chocolate chips
    1 1/2 cups all-purpose flour
    1 teaspoon vanilla extract (or almond if your prefer)

Directions:

With an electric beater, mix together the cold margarine and the powdered sugar.

Sift together the flour and the corn starch and mix in gradually in the butter mixture. Add the chocolate chips.

Shape dough into little balls and place on a non-greased cookie sheet. Bake at 330 degrees F  for about 20 minutes.

Add to: Recipe Box | | DutchWannaBe, 11/29/08

Spanish/Moroccan Orange Fennel Salad

Ingredients (use vegan versions):

    4 big juicy oranges
    1 large fennel bulb
    1 medium mild white onion
    6 tablespoons high quality extra virgin olive oil
    sliced black olives (as many as you like) and it’s even better if they’ve been marinated!
    some fresh red chilipepper (spice to your preference - I use half of one)
    some fresh parsley (flat or curly, again, to your preference)
    3 tablespoons balsamic vinegar
    1/2 head romaine lettuce
    salt
    black pepper (or white if you prefer)

Directions:

This is a recipe adapted from a tapas book I got here in Holland.   I thought it was a bi…

Updated, from the recipe archive

Every Thanksgiving my mother takes what’s left of the turkey carcass and makes a delicious turkey soup that we enjoy for days.

The first step is to make the stock, which you can get started on right after dinner.

Continue reading “Mom's Turkey Soup” »

Updated, from the recipe archive

Every Thanksgiving my mother takes what’s left of the turkey carcass and makes a delicious turkey soup that we enjoy for days.

The first step is to make the stock, which you can get started on right after dinner.

Continue reading “Mom's Turkey Soup” »

Updated, from the recipe archive

Every Thanksgiving my mother takes what’s left of the turkey carcass and makes a delicious turkey soup that we enjoy for days.

The first step is to make the stock, which you can get started on right after dinner.

Continue reading “Mom's Turkey Soup” »

Updated, from the recipe archive

Every Thanksgiving my mother takes what’s left of the turkey carcass and makes a delicious turkey soup that we enjoy for days.

The first step is to make the stock, which you can get started on right after dinner.

Continue reading “Mom's Turkey Soup” »

Updated, from the recipe archive

Every Thanksgiving my mother takes what’s left of the turkey carcass and makes a delicious turkey soup that we enjoy for days.

The first step is to make the stock, which you can get started on right after dinner.

Continue reading “Mom's Turkey Soup” »

We almost always have puréed sweet potatoes or garnet yams with our Thanksgiving and Christmas dinners. Usually we just bake them, scrape out the insides and mash them with a little butter and brown sugar. My father found a wonderful recipe in an old issue of Bon Appetit which includes grated orange peel, lemon juice, cinnamon, allspice, and nutmeg, spices that you would normally find in a hot mulled cider. The spices give the yams a wonderfully festive holiday accent.

Continue reading “Holiday Spiced Sweet Potatoes (Yams)” »