Recipes Of The World

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Recipe submitted by Xintriel, 04/21/09

Easy Mexican-Inspired Fried Rice

Ingredients (use vegan versions):

    olive oil spray
    1 small onion, diced
    1 cup frozen corn
    1/2 package Soyrizo
    2 cup brown rice, cooked, day old
    1 teaspoon cumin
    garlic, pressed or minced
    1/4 cup salsa
    salt, to taste
    lime wedges (optional)

Directions:

Over medium heat, saute onion in olive oil spray until softened and beginning to change color. Add 2-3 cloves garlic and cook for a few more minutes. Add frozen corn and cook until beginning to brown. Add 1/2 package soyrizo and cook until hot and slightly browned. Add day old rice (that's what I used because I always have day o…

From the recipe archive, spring is here! And so are asparagus. ~Elise

A while ago I got together with Heidi Swanson of 101 Cookbooks to try out one of the recipes from her cookbook, Super Natural Cooking. The recipe we selected is perfect for spring, a pesto made with blanched asparagus, baby spinach, pine nuts, Parmesan, garlic and olive oil, tossed with a mix of egg and green spinach noodles. Heidi calls this recipe “Straw and Hay Fettuccini Tangle, with Spring Asparagus Purée” in her book, a nod to the mixing up of different colors of noodles. The asparagus pesto would work with any pasta or even as a sauce for pizza or potatoes.

Continue reading “Asparagus Pesto with Pasta” »

Add to: Recipe Box | | suzydw, 04/12/09

Peanut Butter Chocolate Chip Cookies

Ingredients (use vegan versions):

    1/2 cup vegan margarine
    1/2 cup brown sugar
    1/4-1/2 cup peanut butter
    1 teaspoon vanilla
    1/8 teaspoon salt
    1 mashed banana
    1 1/4 cup flour
    1/2 teaspoon baking soda
    1 cup dark vegan chocolate chips
    1/2 cup sugar

Directions:

Preheat oven to 350 degrees Fahrenheit.

Mix sugars, banana, and peanut butter, vanilla.

In another bowl mix flour, baking soda, and salt.

Mix the two bowls together than add chocolate chips.

Bake at 350 degrees Fahrenheit for 10-12 minutes

Makes: 12 cookies, Preparation time: 15 minutes, Cooking time: 10-12 minutes

Add to: Recipe Box | | moonshyne, 04/12/09

The Almond Alternative to Peanut Butter Cookies

Ingredients (use vegan versions):

    1 cup vegan butter
    1 cup almond butter, unsalted
    1/2 cup crushed almonds
    1 cup sugar
    1 cup lightly packed brown sugar
    1/2 cup soymilk
    1/2 teaspoon plus dash of apple cider vinegar
    2 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt
    1 teaspoon vanilla extract
    dash of cinnamon (optional)

Directions:

This is the single most addictive and tasty cookie you will ever put in your mouth.

Preheat oven to 375 degrees Fahrenheit.

Mix the butter, almond butter, crushed almonds,  sugar,…

Add to: Recipe Box | | hotveganmama, 04/11/09

No Bake Mexican Hot Chocolate Cookies

Ingredients (use vegan versions):

    1 cup cooked minute rice
    1/2 cups peanut butter
    1/2 cup coconut
    1 cup cocoa powder
    1/4 cup flour
    4 tablespoons cinnamon
    1 tablespoon chili powder
    1 teaspoon cayenne pepper
    t tablespoons brown sugar

Directions:

This makes a GREAT after school snack! They’re a super snap to prepare!

In a food processor, combine rice, peanut butter, coconut, 1/2 cup cocoa powder, flour, 2 tablespoons cinnamon, chili powder, cayenne, and brown sugar. Pulse until mixture sticks to the side. Form into tablespoon sized balls and roll in remaining cocoa powder and cin…

Add to: Recipe Box | | rainbowdream7, 04/11/09

Larb - Spicy Minced Tofu

Ingredients (use vegan versions):

    2 tablespoons sesame oil
    2 stalks lemon grass, white parts only, finely chopped
    2 Thai hot peppers, minced
    1 1/2 tablespoons grated lime rind
    1 vegetable bouillon cube
    1 teaspoon powdered galangel ginger
    4-5 shallots
    4 cloves garlic, finely chopped
    1/4 cup raw peanuts, chopped
    1 pound extra firm tofu, pressed and finely chopped
    juice of 1 lime
    1 bunch scallions, white and green parts, chopped
    bunch of cilantro (about 30 stalks), chopped
    1/8-1/4 cup finely chopped mint leaves, optional

Directions:

1. Heat sesame oil in wok or large pan….

Add to: Recipe Box | | Amber411, 04/10/09

Whole Wheat Banana Bread Chocolate Chip Cookies

Ingredients (use vegan versions):

    about 6 ripe bananas
    1 teaspoon vanilla extract
    2 cups whole wheat flour
    1/2 to 1 cup sugar (depends how sweet you like things)
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    2 teaspoons cinnamon (or more)
    1 teaspoon nutmeg
    4 tablespoons vegan butter spread (I use smart balance light)
    vegan chocolate chips or carob chips (as many as your heart desires)

Directions:

These are not your average cookies, the texture is cake like but they are delish.

Preheat oven to 350 degrees Fahrenheit.

Mash bananas until smooth.

…

Add to: Recipe Box | | Ima T., 04/10/09

Supreme Chocolate Chip Cookies

Ingredients (use vegan versions):

    1 cup shortening*
    1 tablespoon water
    1/2 cup white sugar
    1 cup brown sugar, packed
    1 teaspoon vanilla extract
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2 EnerG Egg Replacers, mixed according to package directions
    2 1/2 cups all-purpose flour
    1 12oz. package vegan chocolate chips

Directions:

These are slightly crispy on the outside and soft in the middle.

With electric mixer, mix shortening, water, sugars, and vanilla until well mixed.  Add baking soda, salt, and egg replacers and mix well. Mix in flour until well mixed.  Mix in chocolate chips with yo…

Escabeche is a dish of Spanish origin in which fish is marinated in an acidic marinade. Somewhat similar to ceviche, but the fish is cooked a bit first. Because of the acidity of the marinade, the dish lends itself to fatty fish, especially mackerel. When I first had this version of escabeche, prepared by Chef Sean Bernal in the Bahamas (see Matt’s account), it was with a wahoo fish, and all I could think of was how good it would taste with mackerel. Unfortunately for me I haven’t been able to find any fresh mackerel (or herring, or sardines for that matter) in Sacramento. The fishmonger at Whole Foods recommended pacific black cod (also known as sablefish) as a substitute because it is fairly oily (and packed with omega 3s). The fish may seem a little delicate for the task, but you know what? When I prepared it, it firmed up beautifully overnight. I also tried it with tuna, but the tuna ended up being too steaky for the dish, it didn’t flake like the black cod. Because of the acidity, you can’t eat too much of the escabeche at once. It does work great though, for quick fish tacos. Just take a basic cheese taco and add a bit of the fish, peppers and onions. Normally you wouldn’t use melted cheddar in a fish taco, but because the cheese cuts through the acidity, it works.

Continue reading “Pacific Black Cod Escabeche” »

Escabeche is a dish of Spanish origin in which fish is marinaded in an acidic marinade. Somewhat similar to ceviche, but the fish is cooked a bit first. Because of the acidity of the marinade, the dish lends itself to fatty fish, especially mackerel. When I first had this version of escabeche, prepared by Chef Sean Bernal in the Bahamas (see Matt’s account), it was with a wahoo fish, and all I could think of was how good it would taste with mackerel. Unfortunately for me I haven’t been able to find any fresh mackerel (or herring, or sardines for that matter) in Sacramento. The fishmonger at Whole Foods recommended pacific black cod (also known as sablefish) as a substitute because it is fairly oily (and packed with omega 3s). The fish may seem a little delicate for the task, but you know what? When I prepared it, it firmed up beautifully overnight. I also tried it with tuna, but the tuna ended up being too steaky for the dish, it didn’t flake like the black cod. Because of the acidity, you can’t eat too much of the escabeche at once. It does work great though, for quick fish tacos. Just take a basic cheese taco and add a bit of the fish, peppers and onions. Normally you wouldn’t use melted cheddar in a fish taco, but because the cheese cuts through the acidity, it works.

Continue reading “Pacific Black Cod Escabeche” »