Recipes Of The World

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Recipe submitted by vege girl, 12/31/09

The Best Noodles in the World, Mommy!—Thai Peanut Noodles

Ingredients (use vegan versions):

    olive oil
    1/2 onion, diced
    2 cloves garlic, minced
    1 inch ginger, minced
    1 (15-ounce) can coconut milk
    2 heaping tablespoons peanut butter
    1 to 2 tablespoons sweet chili sauce (found in Asian section in supermarket or at a Thai store)
    1 to 2 cups frozen vegetables of choice
    1 (8-ounce) package thin rice noodles.  Just as good with thin spaghetti noodles
    fried tofu (optional)

Directions:

1. Heat olive oil in a pan. Add and saute onion, garlic, and ginger until soft. 

2. Add coconut milk, peanut butter and sweet c…

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Recipe submitted by seren, 12/30/09

Cherry Mocha Oatmeal Cookies

Ingredients (use vegan versions):

    scant 1/2 cup non-dairy milk
    3 teaspoons instant coffee
    1 cup flour
    1 cup quick-cook oats
    1/3 cup cocoa powder
    1 tablespoon EnerG Egg Replacer (egg substitute for 2 eggs, but not mixed with liquid)
    1/4 teaspoon baking powder
    1/4 teaspoon baking soda
    pinch salt
    1/3 cup applesauce
    1/4 cup agave nectar
    diced glazed cherries, to taste
    raisins, to taste
    1 teaspoon vanilla extract

Directions:

Ok since im a pretty "creative" cook all the ingredients are non-exact and a basic guideline. Good for breakfast with a nice cuppa tea.

1. Preheat…

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Recipe submitted by wimnim, 12/30/09

Green Beans in Peanut Sauce

Ingredients (use vegan versions):

    1 pound green beans
    1 onion
    3 cloves garlic
    2 tablespoons sunflower oil
    2 teaspoons djahe (ginger powder)
    1 teaspoon laos (galanga powder)
    1 teaspoon ketoembar (powdered coriander seed)
    1 teaspoon sereh (powdered lemongrass)
    1 tablespoon sambal (red chili pepper sauce)
    2 tablespoons peanut butter
    1/2 cup water

Directions:

1) Clean the beans and break them in 2 inch pieces. You can also use frozen broken beans (no need to thaw them).

2) Finely cut the onion and garlic. Heat the oil in a wok, or other round bottom pan. Add the onion and stirfry…

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Recipe submitted by wimnim, 12/30/09

Tofu in Ketjap & Peanut Sauce

Ingredients (use vegan versions):

    3 tablespoons sunflower oil
    1 onion, diced
    2 red chili peppers (lomboks), diced
    2 cloves garlic, minced
    1 teaspoon galanga powder (laos)
    1 teaspoon ginger powder(djahe)
    1 bayleaf
    1 (12-ounce) package tofu, diced into 1/2-inch squares
    3 tablespoons ketjap (sweet soy sauce)
    2 tablespoons peanut butter
    2 tablespoons fried onions

Directions:

1. Heat oil in a wok or other round bottom pan.

2. Add onion, chili peppers, garlic, galanga, ginger, and bayleaf. Stirfry for about 3 minutes.

3. Add tofu and stirfry another 5 minutes.

4. Add ketjap an…

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Recipe submitted by Minkoil, 12/30/09

Smothered Okra

Ingredients (use vegan versions):

    1 pound frozen okra (can use fresh)
    7 ounces canned tomatoes
    1/2 large red onion
    1 bell pepper
    Black pepper, red pepper, garlic powder, to taste
    1/4 cup water
    Olive oil, as needed

Directions:

A lot of the ingredients don't have to be exact. Use whatever color onion you want, whatever color peppers you want, add jalapenos maybe for some extra spice (however, as a bit of a warning after this settles for a while the spice from the seasonings are prevalent–if you don't like spicy foods don't use much spice), you could add mushrooms. The dish comes out very pretty in the en…

If you show up at my father’s house with a bagful of fresh brussels sprouts to be cooked, he will howl and complain like a 3-year old made to eat liver and onions. Such then, is the sweet satisfaction of seeing this dyed-in-the-wool brussels sprouts avoider picking these roasted emerald jewels out of the pan and munching on them like candy. Roasted brussels sprouts were my sister Karen’s contribution to our Christmas dinner this year. Dead easy to make (Karen usually doesn’t bother with trimming the ends), you can roast them right in a cast iron frying pan in the oven. The key to success (according to my sister and I agree with her completely on this) is salt. Salt generously on the way in, more than you might normally salt vegetables. Once out of the oven, taste and salt again if need be.

Continue reading “Roasted Brussels Sprouts” »

Have you ever dreamt of cooking a Christmas goose, but were a bit intimidated by the prospect? When I wanted to learn how to roast a goose, without smoking up the kitchen, or overcooking the goose, I turned to the waterfowl master himself, guest author Hank Shaw of the James Beard nominated food blog Hunter, Angler, Gardener, Cook. Hank spent the day with my family, cooking, feasting and instructing. Enjoy! ~Elise

A great many people are deathly afraid of geese ? and I am not talking about those nasty birds that chased us around at the park when we were children. Romance surrounds the roasting of geese, especially on Christmas, yet nearly everyone has a horror story about livery, dry, meat surrounded by flabby skin and an ocean of liquid fat.

Can an overcooked goose become livery? You bet. Are they fatty? Oh yes. But remember that a goose is not a turkey, just as a duck is not a chicken. You don?t cook them the same way. And both ducks and geese are red meat birds ? meaning the breasts of both need to be served medium-rare. That?s pink, or 140-150°F for those of you with thermometers.

Continue reading “How to Roast a Goose” »

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Recipe submitted by Kayleigh, 12/23/09

Lemon Poppy Seed Cream 'Cheese' Sandwich Cookies

Ingredients (use vegan versions):

    2/3 cup vegan butter, at room temperature (I use Earth Balance)
    1/2 cup vegan icing sugar
    1 heaping tablespoon vegan mayonnaise
    1 tablespoon lemon zest
    1 tablespoon freshly squeezed lemon juice
    2 cups spelt flour
    3 tablespoons poppy seeds
    1 teaspoon baking powder
   
    For the Filling:
    4 ounces vegan cream cheese (I use Toffuti)
    2 tablespoons vegan butter (I use Earth Balance)
    2 cups icing sugar
    2 teaspoons fresh lemon juice
    A little bit of lemon zest
    Yellow food coloring (optional)
    2 tablespoons cornstarch

Di…

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Recipe submitted by lite, 12/22/09

Potatoes with Mushrooms

Ingredients (use vegan versions):

    vegetable oil, for frying
    2 to 3 onions, cut in half rings
    2 (8-ounce) packages fresh mushrooms, quickly rinsed or wiped clean
    8 potatoes, sliced
    salt, to taste
    pepper, to taste

Directions:

1. In a frying pan, heat oil over medium heat.  Add onions and mushrooms and cook until onions are translucent, about 5 minutes.

2. In another frying pan over medium heat, heat more oil.  Add potatoes. Cover pan and cook until tender, 20 to 25 minutes, stirring occasionally. Remove cover and increase to medium-high heat to brown potatoes.

3. Combine potatoes with onion-mushroom mix…

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Recipe submitted by yourparadox, 12/20/09

Oatmeal Cranberry Cookies

Ingredients (use vegan versions):

    2 cups flour
    1 teaspoon baking soda
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon salt
    3 cups quick cooking oats
    1 cup vegetable shortening
    1-1/2 cups dried cranberries
    3/4 cup packed brown sugar
    3/4 cup granulated sugar
    1/3 cup vanilla non-dairy milk
    1/4 cup vegan margarine
    1 tablespoon canola oil

Directions:

1. Preheat oven to 375 degrees F.

2. In a bowl, combine flour, baking soda, ginger, nutmeg,  and salt. Stir in oats.

3. Cut in shortening until particles are very fine.

4. Add cranberries, brown sugar, g…