Recipes Of The World

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by joeynogi, 03/28/10

Vegan Oatmeal Raisin Cookies

Ingredients (use vegan versions):

    3/4 cup vegan margarine
    1/2 cup sugar
    1 cup packed brown sugar
    1 teaspoon vanilla
    1/2 cup soymilk
    1 cup flour
    1/2 teaspoon baking soda
    1/2 teaspoon sea salt
    1 teaspoon cinnamon
    1 cup finely chopped walnuts
    1 cup raisins
    3 cups rolled or quick cooking oatmeal

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) Beat together the sugar, brown sugar, margarine and vanilla until smooth and fluffy. Add the soy milk and mix until combined.
Add the flour, baking soda, salt and spices, and stir until well mixed. Add the remaining ingr…

I live for lamb chops. Juicy, tender, rare (please please give me rare), deep reddish pink, browned, crusty, herbed, fatty goodness. So when my father sent me on a mission to make rack of lamb (what? 8 lamb chops in a row?) I was all over it. My version (with guidance from Mike the butcher at Corti Brothers) uses a simple rub with olive oil, garlic, salt, pepper, fresh chopped rosemary and thyme. The trick is to not go overboard with the herbs. The lamb tastes so good on its own, the seasoning should complement the lamb, not dominate it.

Continue reading “Classic Rack of Lamb” »

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by VeganRun, 03/26/10

"Elvish" Sofft-Batch Cookies

Ingredients (use vegan versions):

    1/2 cup vegan margarine (I use Earth Balance)
    1/3 cup canola oil
    1/2 cup packed brown sugar
    1/2 cup white sugar
    1 tablespoon molasses
    1 teaspoon vanilla extract
    2-1/2 cups white whole wheat flour (or whole wheat pastry flour)
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup vegan semisweet chocolate chips

Directions:

1. Preheat oven to 360 degrees F. (Yes, 360)

2. In a medium-sized bowl, mix together the margarine and oil. Add and cream brown and white sugars until light and fluffy. Stir in the molasses and vanilla.

3. In another bowl combine flo…

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by lulu_veg, 03/25/10

Crinkle Chocolate Cookies

Ingredients (use vegan versions):

    1 cup unsweetened cocoa powder
    1/2 cup vegan white sugar
    1 1/2 cup packed dark brown sugar
    1/2 cup vegetable oil
    4 egg equivalents (I used Ener-G egg replacer)
    2 teaspoons vanilla extract
    2 cups all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon salt
    1 cup confectioners sugar
    4 tablespoons water

Directions:

1. Combine cocoa, white sugar, brown sugar, and vegetable oil in a microwavable medium-sized bowl. Stir with fork, and beat out lumps.  Microwave cocoa mixture for 15 seconds, and stir with fork.  Microwave for 1 minute more.  Stir w…

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by aeblake, 03/18/10

Thai Peanut and Panko Crumb Crusted Tofu with Mixed Peppers and Red Curry Sauce

Ingredients (use vegan versions):

    1 pound firm tofu
    panko bread crumbs/crushed peanut crumbs
    seasoning (e.g., red chili powder, garlic powder, onion powder, curry powder)
    1 egg equivalent, prepared
    mixed fajita peppers, to taste (I use frozen Trader Joe's brand)
    brown rice
    Thai red curry sauce (I use Trader Joe's brand)

Directions:

1. Preheat oven to 375 degrees F.

2. Press tofu until no water remains. Cut into fou…

This is a nice twist on my old favourite, the roast pumpkin soup. The bacon gives the soup a lovely smokey salty taste, and the curry keeps the flavour alive. Use real chunks of bacon for best results.

Ingredients

• Half a pumpkin (normal-sized)
• 200-300g bacon pieces/chunks
• 3Tbsp curry powder, or to taste
• 1Tbsp sugar (more or less depending how sweet your pumpkin is)
• 1 large red onion
• Olive oil, salt, pepper
• 3 Tbsp red wine vinegar
• 1 tin of chopped / whole tomatoes
• 1 tin coconut cream

Method

I’ll be honest - this recipe was a bit of a last-minute thing and I wasn’t sure if it was actually going to work. The bacon infuses the soup with a nice smokey salty flavour which I and our male guest loved, but my wife commented that it was more of a "man soup". I think that was a compliment, but women aren’t that easy to read sometimes.

Start off by deskinning and chopping up the pumpkin into large chunks. Chop up the red onion into large chunks. Place these on an oven tray, and sprinkle curry powder, salt, pepper, and oil over the top, then toss to give all pieces an even coating. Roast for 40 minutes or until the pumpkin is soft through the middle, and a little bit charred in places on the outside.

Remove the veges from the oven and place in the blender. Add 1 tin of tomatoes to the blender and blend until smooth.

While this is happening, bring 2 cups of water or stock to the boil, then add the pumpkin mush from the blender. Stir together until consistent. My pumpkin wasn’t especially sweet, so I added a little sugar at this point. Taste the mix to make sure it’s not too bitter or nasty, then add the bacon pieces. Adding these raw is fine, given the long cooking time.

Leave the soup on low heat, and let it bubble away quietly for about 2 hours. Make sure you have a lid for the pot as the bubbles will otherwise throw pumpkin splatter all over the kitchen.

Just before serving, stir through 3Tbsp of red wine vinegar and 1 can of coconut cream. Serve with a dollop of sour cream and coriander on top, and some fresh bread.

Source: Curried Pumpkin & Bacon Soup Recipe

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by Dedgurlsingblu, 03/12/10

Chocolate Almonde Cookie Sandwiches

Ingredients (use vegan versions):

    1/2 cup vegan margarine (I used Earth Balance)
    1/3 cup palm sugar
    1/4 cup unsweetened cocoa
    1 serving egg replacer
    1 cup whole wheat flour
    1 cup ground almonds

    Ingredients for filling:
    3 tablespoons palm sugar
    1 1/2 tablespoons vegan margarine

Directions:

1) Preheat oven to 400 degrees Fahrenheit. To make the cookies, melt vegan butter and palm sugar in a microwave oven until both ingredients can be blended to make a golden brown paste. Add flour, cocoa, egg replacer, and ground almonds to palm sugar pace, and stir.

2) Shape about a…

Sick of serving a plain old tomato + iceberg lettuce salad with dinner because that’s all you can be bothered with? Yeah, me too.

Try this simple recipe - ready in about 5 mins and using basic ingredients.

Ingredients

• 5 large tomatoes, finely chopped (best at room temperature)
• A large handful of chopped coriander
• 1 grated carrot
• half a red onion, finely chopped
• Juice of half a lemon, and a little lemon zest
• Olive oil
• Salt and Pepper

Method

Chop it up and mix it together. Let it stand for about 15 mins if you can before serving.

Source: Tomato & Coriander Salad Recipe

Add to: Recipe Box | Grocery List | Meal Planner

Recipe submitted by foxlover, 03/07/10

Delicious Ethiopian Cabbage

Ingredients (use vegan versions):

    1 onion chopped
    5 carrots cut in chunks
    1/4 cup olive oil
    1/2 large head of cabbage cut into 1 inch pieces
    2 potatoes, chopped into 1 inch cubes
    1 cup water
    1 teaspoon salt
    1/2  to 1 teaspoon cumin, to taste
    1/2 to 1 teaspoon turmeric, to taste

Directions:

I used a pressure cooker, but it can be made on the stove with a dutch oven, too.

Saute onion and carrot in the oil for 10 minutes. Add the other ingredients and cover. Stir occasionally. When all veggies are soft, it is done. Delicious and nutritious.

***can be made with less oil.

Source of rec…

Overheard at the market, “I’m a breast girl.” “Really? I’m definitely a thigh girl,” pause…”dark meat, so much more flavor.” Had to laugh, I’m so so so much a thigh girl myself. Here is the secret to fabulous lemon chicken - use bone-in, skin-on chicken thighs (or legs, but thighs are easier to eat). Lemon is acidic and greatly benefits from the balance of the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. You don’t have to eat the skin (my father doesn’t, he gives them to me, score!), but cook with them on for the flavor.

What we most love about this recipe is that it is a classic American lemon chicken recipe without being too lemony. In other words, it doesn’t make your lips pucker, it has just the right amount of lemon flavor to it.

Continue reading “Lemon Chicken” »