Recipes Of The World

From the recipe archive, first posted last summer, reposting now because not only is it a terrific casserole, it uses up a lot of zucchini, and if your garden is in any way like mine, you have tons of it right now. ~Elise

In my garden, there lives The Beast, a 5 foot tall zucchini plant that puts out 2 full-sized zucchinis a day. Even with all the great zucchini recipes we have, it’s hard for three people to consume 14 zucchini a week. (There’s also a pattypan squash plant.) So around this time of year I’m always looking for ways to use up my overflowing vegetable drawer of zucchini. This is an easy-to-make strata-like breakfast casserole with grated zucchini, tomatoes, basil, ricotta, and Parmesan. (The tomatoes and basil are growing like mad now too.) Actually I’m not sure what to call it. Breakfast casserole seems to fit because of the eggs, though we ate this for lunch. You could also call it a strata. It’s like a frittata but it’s baked, not made on the stovetop (though I’m sure you could make a frittata out of it). The inspiration for it comes from a “cuajado”, or a baked frittata popular in Sephardic cooking. This isn’t a cuajado, but the flavors are there, and they’re terrific together.

Continue reading “Zucchini Breakfast Casserole” »

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Recipe submitted by SheilaWallin, 07/21/10

Chunky Peanut Butter Cookies

Ingredients (use vegan versions):

    1-1/2 cups flour
    1 cup chunky peanut butter (Teddie's Super Chunky is best)
    3/4 cups sugar
    1/4 cup melted vegan margarine
    1 teaspoon vanilla
    1/2 teaspoon baking powder
    1 to 2 tablespoon of vegetable oil

Directions:

1. In a bowl, thorougly combine all ingredients except for the oil (flour, peanut butter, sugar, vegan margarine, vanilla, and baking powder). 

2. Add the oil as needed to get a dough-like consistency.

3. Roll the dough to create 2" balls and place on un-greased cookie sheet.

4. Bake at 400 degrees F for 10 to 12 minutes.

Source of recipe…

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Recipe submitted by number5, 07/21/10

Sweet Potato LauLau

Ingredients (use vegan versions):

    8 ti leaves (washed)  OR  aluminum foil (not as good)
    16 luau leaves
    1 yellow sweet potato, cut into 1"-wide rounds
    1 okinawan sweet potato, cut into 1"-wide rounds
    2 to 4 pinches of Hawaiian salt, to taste

    8 pieces of string to tie laulau together (optional)   
    Steamer, Bamboo Steamer, Dutch oven, or Imu (hawaiian outdoor oven)
    Enough water to fill the bottom of your steamer with 1" of water.

Directions:

May add other veggies in the middle of the laulau… In the past I've added carrot (big chunks only). I've also stuffed the middle with baked tofu and sweet po…

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Recipe submitted by maidsheila, 07/15/10

Spinach Enchiladas

Ingredients (use vegan versions):

    1/2 to 1 cup diced carrots
    1/2 to 1 cup diced onion
    2 to 4 cloves garlic, minced
    8 to 10 ounces fresh spinach, chopped
    10 ounces tofu firm, drained and crumbled
    4 ounces vegan cream cheese
    4 ounces vegan sour cream
    1/4 cup vegetable broth
    1 teaspoon cumin
    2 tablespoons lime or lemon juice
    1 teaspoon salt
    1/4 cup nutritional yeast
    2 cups green chile sauce
    12 corn or flour taco size tortillas

Directions:

1) Spray a  9" x 13" casserole pan with nonstick spray.

2) In a skillet, saute ca…

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Recipe submitted by yabbitgirl, 07/12/10

Mushroom Rice

Ingredients (use vegan versions):

    2 cups jasmine rice, washed
    2 cups oyster mushrooms, in strips
    1 medium onion, thinly sliced
    2 cloves garlic, minced (optional)
    2 teaspoons cumin seed
    1 teaspoon celery salt
    3 Tablespoons oil
    4 cups water

Directions:

1) In a deep pot, saute onion and garlic until soft. Add cumin seed and when they start to "pop", add mushrooms. Saute until mushrooms collapse. Add rice, stir well and then add water and celery salt. Cover and bring to boil. Reduce to a simmer until rice is done.

Serve as a side dish with Indian food.

You can use brown rice but will have to adjust wat…

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Recipe submitted by Cristybel, 07/11/10

Grilled Brochettes (Skewers)

Ingredients (use vegan versions):

    2 tablespoons olive oil
    1 tablespoon sesame oil (I prefer toasted)
    A pinch EACH: pepper, garlic salt, dried oregano, ground clove, salt and paprika (or to tatse)
    1 green bell pepper
    1 medium onion
    2 zucchinis
    20 mushrooms
    10 brochette sticks (wooden skewers), previously wet (soaked)

Directions:

1) In a large bowl, mix the oils and spices and whisk with a fork.

2) Wash and cut the vegetables in 1" squares. Mix the vegetables in with the oils and spices. Let the mixture sit for 20 minutes. Start grill.

3) I used the brochette sticks to put a mushroom, …

With all the hot weather much of the country has been experiencing, we thought we’d suggest a gazpacho, a chilled soup, one that you can make quickly, with minimal use of the stove. Not all gazpachos are made with tomatoes. White gazpacho is a classic dish from Spain, earlier versions dating back to when the Moors controlled Andalucia. This version is made with bread, blanched almonds, green grapes, cucumbers, olive oil, and garlic. Odd combination you might think, but let me assure you, it truly is delicious. There’s no dairy. The soup gets body and protein from the blanched almonds. The bread acts as a thickener. The cucumbers are wonderfully cooling.

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Recipe submitted by hayleylujah, 07/07/10

Citrus Sugar Cookies

Ingredients (use vegan versions):

    1 1/2 tablespoons ground flaxseed
    2 tablespoons warm water
    1 cup margarine, softened
    1 cup sugar
    2 1/2 tablespoons orange extract
    1/2 teaspoon lemon extract
    2 cups all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon yellow food coloring (optional)
    2-4 drops red food coloring (optional)

Directions:

Pre-heat the oven to 350 degrees Fahrenheit. Add flaxseed and water to a medium mixing bowl and beat together with an electric mixer until well combined. Add margarine, sugar, salt, orange extract, lemon extract and optional food coloring, then beat together…

Please welcome Hank Shaw as he shares a favorite black-eyed pea salad. Perfect for hot summer days! ~Elise

I spent much of my life thinking that black-eyed peas were a Southern thing, and then I worked in an Ethiopian restaurant, where the African clientele told me that black-eyed peas actually come from Africa. Years later, I began cooking Greek food ? and imagine my surprise to find all sorts of dishes using black-eyed peas! I have no idea how they became so popular in Greece, but there you go.

This is not any sort of traditional Greek recipe, more of a Greek-inspired side dish or light vegetarian supper I?ve done in various forms over the years. I love black-eyed peas because they cook very fast and need no pre-soaking the way a lot of regular beans do.

Continue reading “Greek Black-Eyed Peas Salad” »