http://smittenkitchen.com/blog/2011/08/zucchini-fritters/
http://www.foodnetwork.com/recipes/rhubarb-walnut-muffins-recipe.html
Monday, September 7, 2015
Links and pictures
Need to go through these and modify/credit.
http://smittenkitchen.com/blog/2011/08/zucchini-fritters/
http://www.foodnetwork.com/recipes/rhubarb-walnut-muffins-recipe.html
http://smittenkitchen.com/blog/2011/08/zucchini-fritters/
http://www.foodnetwork.com/recipes/rhubarb-walnut-muffins-recipe.html
Vegan Puerto Rican Beans and Rice
Modified from this recipe by Juliann Esquivel
Puerto Rican Pigeon Pea Rice & Pork/Arroz con Gandules y Puerco
2-3 links of Tofurky Italian Sausage, cut up into bite-sized pieces
1/2 large sweet onion such as vidalia diced
1 large yellow or orange bell pepper diced
4-6 cloves fresh garlic smashed or put through a garlic press
up to 1 c canola oil
1/4 c white wine
1 can(s) small can (8 ounces) tomato sauce
1/2-1 c diced cilantro
2 Tbsp Sazon (Badia, for MSG-free)
salt and pepper to taste
2 c arborio rice (cooks faster, nice texture)
2 1/2 c water
1 can(s) pinto beans drained
1 can(s) pigeon peas drained
1/2 Tbsp cajun seasoning
Directions
Add Tofurky to a heavy bottomed pot, with several tablespoons of oil, salt, pepper, sazon, cajun seasoning. Remove from pan and set aside.
In the same pot, add diced onion, garlic, bell pepper, cilantro and a little more oil. Saute until the veggies are limp next add the wine and tomato sauce. Continue to saute.
Add pigeon peas and beans.
Return the tofurky to the pot, add one cup of water and stir well to incorporate everything and bring up the heat to medium high.
Rinse your rice in cool water twice to remove excess starch strain all the water and pour into the pot. Add the remaining water and stir well. Add extra seasoning to taste
Cover with a tight lid lower the flame to simmer and cook rice for 20-30 minutes. When time has elapsed, uncover fluff with a fork and serve.
The secret weapon
This pie is so good, it's ridiculous.
http://allrecipes.com/Recipe/Chocolate-Bourbon-Pecan-Pie/Detail.aspx
http://allrecipes.com/Recipe/Chocolate-Bourbon-Pecan-Pie/Detail.aspx
Spinach and mushroom turnovers
Slightly modified from this website.
INGREDIENTS
2 tablespoons extra-virgin olive oil
One 8-ounce package mushrooms, sliced
Kosher salt and freshly ground pepper
3-4 cloves garlic, minced
5oz fresh baby spinach
1 large egg, beaten
One 15-ounce container ricotta cheese
One 17.3-ounce package (2 sheets) puff pastry, such as Pepperidge Farm, thawed
PREPARATION
1. Preheat the oven to 400˚. In a large skillet, heat the olive oil over medium-high heat, stir in the mushrooms, season with salt and pepper, and spread in a single layer. Cook until browned and the liquid they release has cooked off, about 12 minutes. Add the garlic and cook, stirring, until aromatic, 30 to 45 seconds, then stir in the spinach and remove the pan from the heat to cool. In a medium bowl, beat 1 egg, then reserve 1 tablespoon in a separate bowl and set aside; season the remaining egg with ½ teaspoon salt and ¼ teaspoon pepper, and stir in the ricotta. Stir in the cooled mushroom mixture.
2. On a work surface, fold each sheet of puff pastry into a square then roll out it out until it is a 12-inch square, lifting it from the surface often and/or freezing it for a few minutes to prevent sticking and keep it firm yet malleable.
Halve each sheet on the diagonal, then arrange 2 sheets on a parchment paper-lined rimmed baking sheet.
Divide half of the filling between the pastry, positioning the filling off center and leaving a ¾-inch border.
Moisten the edges of each pastry using your fingertips dipped in water, then fold the pastry to enclose the filling. Press the edges together to seal, then crimp decoratively using a fork, if desired. Repeat with the remaining 2 sheets and filling.
3. Beat the reserved 1 tablespoon egg with 1 teaspoon water; brush the egg wash onto each turnover. Bake until puffed and golden-brown, 15 to 20 minutes. Let cool 5 to 10 minutes before serving.
INGREDIENTS
2 tablespoons extra-virgin olive oil
One 8-ounce package mushrooms, sliced
Kosher salt and freshly ground pepper
3-4 cloves garlic, minced
5oz fresh baby spinach
1 large egg, beaten
One 15-ounce container ricotta cheese
One 17.3-ounce package (2 sheets) puff pastry, such as Pepperidge Farm, thawed
PREPARATION
1. Preheat the oven to 400˚. In a large skillet, heat the olive oil over medium-high heat, stir in the mushrooms, season with salt and pepper, and spread in a single layer. Cook until browned and the liquid they release has cooked off, about 12 minutes. Add the garlic and cook, stirring, until aromatic, 30 to 45 seconds, then stir in the spinach and remove the pan from the heat to cool. In a medium bowl, beat 1 egg, then reserve 1 tablespoon in a separate bowl and set aside; season the remaining egg with ½ teaspoon salt and ¼ teaspoon pepper, and stir in the ricotta. Stir in the cooled mushroom mixture.
2. On a work surface, fold each sheet of puff pastry into a square then roll out it out until it is a 12-inch square, lifting it from the surface often and/or freezing it for a few minutes to prevent sticking and keep it firm yet malleable.
Halve each sheet on the diagonal, then arrange 2 sheets on a parchment paper-lined rimmed baking sheet.
Divide half of the filling between the pastry, positioning the filling off center and leaving a ¾-inch border.
Moisten the edges of each pastry using your fingertips dipped in water, then fold the pastry to enclose the filling. Press the edges together to seal, then crimp decoratively using a fork, if desired. Repeat with the remaining 2 sheets and filling.
3. Beat the reserved 1 tablespoon egg with 1 teaspoon water; brush the egg wash onto each turnover. Bake until puffed and golden-brown, 15 to 20 minutes. Let cool 5 to 10 minutes before serving.
Gnocchi with butternut squash, spinach, and goat cheese
https://www.hellofresh.com/recipe/detail/52e82802453bc076038b4567/
I think I triple the garlic, and I use honey goat cheese for sweetness.
I think I triple the garlic, and I use honey goat cheese for sweetness.
Vegan African Sweet Potato Stew
I don't even have any edits for this one. My partner requests it regularly.
http://www.food.com/recipe/vegan-african-sweet-potato-stew-298084
http://www.food.com/recipe/vegan-african-sweet-potato-stew-298084
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