Recipes Of The World

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Recipe submitted by tojoyamoto, 03/31/09

Thumbprint Cookies

Ingredients (use vegan versions):

    2 cups all purpose flour
    1/2 cup soy flour
    2/3 vegan margarine
    2 egg replacers
    1/2 teaspoon salt
    1/2 teaspoon baking powder
    1 cup sugar
    1 1/2 teaspoons orange zest, grated
    1 teaspoon vanilla
    3 tablespoons raspberry jelly/ preserves
    2/3 cup powdered sugar

Directions:

These are tasty and look excellent. Use your favorite flavor of jelly for the center.

~Preheat to 350 degrees F

~Mix flours, baking powders and salt– set aside

~Cream margarine and sugar, then add egg replacers, vanilla and 1 teaspoon zest

~Mix all, then roll dough into balls (about 1…

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Recipe submitted by Cali, 03/30/09

Lazy Chana Masala

Ingredients (use vegan versions):

    1-2 teaspoons oil of choice
    1/2 onion, diced
    1/4 teaspoon brown mustard seeds
    1/4 teaspoon cumin seeds
    2 cups water
    1/2 teaspoon cumin
    1/2 teaspoon coriander
    1/4 teaspoon turmeric
    1/4 teaspoon amcur powder (mango powder)
    3/4 teaspoon garam masala
    1-3 bay leaves
    1 cup basmati rice
    1 can garbanzo beans, drained and rinsed
    1 can diced tomatoes, petite preferred
    1 cup cauliflower florettes, fresh or frozen (optional)

Directions:

Saute the onion in the oil for a few minutes on medium high.  Add the seeds and cook 2 more minutes.  Add the water a…

Please welcome guest author Garrett McCord of Vanilla Garlic. ~Elise

As a child I despised the asparagus my mother served. It was steamed to a dreadfully pathetic wilt and tasted, I assumed, no better than the old grass clippings trapped in the blades of the lawn mower. Only until I decided to overcome my own fear of these precocious green stalks did I come to fully appreciate them. Now every spring I prepare them the same way - lightly sauteed in a bit of oil, salt and peppered, and then a good squeeze of lime juice over them to give them a bit of spark. Plus these have an ear pleasing snap when you bite into them.

Continue reading “Asparagus with Lime and Mint” »

Please welcome guest author Garrett McCord of Vanilla Garlic. ~Elise

As a child I despised the asparagus my mother served. It was steamed to a dreadfully pathetic wilt and tasted, I assumed, no better than the old grass clippings trapped in the blades of the lawn mower. Only until I decided to overcome my own fear of these precocious green stalks did I come to fully appreciate them. Now every spring I prepare them the same way - lightly sauteed in a bit of oil, salt and peppered, and then a good squeeze of lime juice over them to give them a bit of spark. Plus these have an ear pleasing snap when you bite into them.

Continue reading “Asparagus with Lime and Mint” »

Raised Catholic, I grew up eating fish every Friday (not just during Lent as the custom goes these days). Often it was just a simple tuna macaroni salad, but we kids were exposed to a variety of fish and seafood on a regular basis. Thank goodness! We still eat fish almost every Friday (old habits die hard) and are always looking for new ideas to cook with the fresh fish we find at the market. Here is a recipe for petrale sole (a Pacific flounder) that is served with a quick sauce made with shallots, white wine, and butter. You could use this sauce over any mild fish fillet. This recipe we adapted from a recipe in a newsletter from a favorite local bistro, Paul Martin’s which focuses on using organic, local ingredients.

Do you have a preferred way of preparing sole fillets? Or other Lenten dishes? If so, please let us know about it in the comments.

Continue reading “Sautéed Petrale Sole in Herb Butter Sauce” »

Raised Catholic, I grew up eating fish every Friday (not just during Lent as the custom goes these days). Often it was just a simple tuna macaroni salad, but we kids were exposed to a variety of fish and seafood on a regular basis. Thank goodness! We still eat fish almost every Friday (old habits die hard) and are always looking for new ideas to cook with the fresh fish we find at the market. Here is a recipe for petrale sole (a Pacific flounder) that is served with a quick sauce made with shallots, white wine, and butter. You could use this sauce over any mild fish fillet. This recipe we adapted from a recipe in a newsletter from a favorite local bistro, Paul Martin’s which focuses on using organic, local ingredients.

Do you have a preferred way of preparing sole fillets? Or other Lenten dishes? If so, please let us know about it in the comments.

Continue reading “Sautéed Petrale Sole in Herb Butter Sauce” »

Add to: Recipe Box | | yabbitgirl, 03/25/09

Picadillo

Ingredients (use vegan versions):

    2 large tomatoes
    1 large red onion
    2 sweet red bell peppers
    2 Italian green peppers (the long, flat kind)
    2 cucumbers
    olive oil
    vinegar
    1 clove garlic, crushed (optional)

Directions:

Peel cucumbers and onion. Core tomatoes and peppers. Dice everything rather small and mix in large salad bowl.  Dress with oil and vinegar. Add crushed garlic, salt and pepper to taste. Toss and chill well.

Works as a side salad or a "tapa."

Makes: 4-6 servings, Preparation time: 15 minutes

Add to: Recipe Box | | le.petit.haricot, 03/25/09

Nasu Dengaku (Miso Glazed Eggplant)

Ingredients (use vegan versions):

    1 tablespoon apple juice
    1 tablespoon cranberry juice
    2 tablespoons rice vinegar
    4 tablespoons white miso paste
    3 tablespoons agave nectar
    4 japanese eggplants
    1 teaspoon sesame oil
    sesame seeds for garnish
    green onion, sliced

Directions:

Prepare eggplants by washing them, removing stems, and cutting in half lengthwise. Set aside.

In a small saucepan, simmer apple juice, cranberry juice, and rice vinegar over medium heat for 2 minutes.

Stir in miso paste until smooth.

Add agave nectar, reduce heat to low, and stir occasionally while eggplant…

Add to: Recipe Box | | le.petit.haricot, 03/25/09

Vendakka Paalu (Okra in Coconut Milk Curry)

Ingredients (use vegan versions):

    1/2 green bell pepper, seeds removed and cut into strips
    2 jalapenos, seeds removed and cut into thin strips
    1 tablespoon minced ginger
    1 tablespoon minced garlic
    2 bay leaves
    1 small tomato, sliced
    1/4 cup golden raisins
    1 cup okra, cut into bite sized pieces
    1/4 teaspoon turmeric
    1/2 teaspoon red chili pepper powder
    1 teaspoon coriander powder
    1/4 teaspoon cumin seeds
    1/8 teaspoon cardamom, 1/8 teaspoon black pepper, 1/8 teaspoon cinnamon
    1 cup coconut milk and 3 teaspoons water

Directions:

This recipe is a litt…

Add to: Recipe Box | | morwilwarin, 03/25/09

Indian Spiced Spinach with Lentils

Ingredients (use vegan versions):

    1 box frozen spinach
    1 tablespoon olive oil
    1 tablespoon ground cumin
    1 tablespoon ground coriander
    1/2 onion (1/2 cup)
    2 tablespoons grated ginger
    3 garlic cloves, finely minced
    1 cup dry lentils, boiled until tender
    1 tablespoon olive oil
    1/2 tablespoon ground cumin
    1/2 tablespoon ground coriander
    1/4 teaspoon garam masala
    1/2 tablespoon ea. of cumin seeds, black mustard seeds, and seseme seeds

Directions:

This is a delicious and easy recipe with the taste of India.

For the spinach: Heat spinach according to package and drain. In…