Vegetarian

Vegetarian Recipes

Roasted Cauliflower with Lemon Mustard Dressing
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on Jul 22, 2013 | 0 comments
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1 head of cauliflower, cut into small florets 3 tablespoons oil 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1/3 cup coconut milk or half and half 1/3 cup walnuts, hazelnuts or pecans 1/8 teaspoon freshly ground black pepper Preheat oven to 450 degrees. In a sheet pan or shallow roasting pan, toss the cauliflower with 2 tablespoons of oil and a little salt.  Roast cauliflower until tender and lightly browned, stirring once or twice for even roasting, 15-20 minutes. Meanwhile, dry roast the nuts if desired. In a large bowl, whisk together the lemon juice, mustard, coconut milk (or half and half) and remaining 1 tablespoon of oil.  Add the roasted hot cauliflower,...

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Creamed Kale
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on Jul 22, 2013 | 1 comment
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A great way to get Kale into your diet in a tasty way… no, really. Recipe by Mark Sisson: 1 Bunch kale, center stems removed, coarsely chopped, rinsed and drained. 3-4 Tablespoon butter or ghee OR coconut oil 1 cup heavy cream Freshly grated nutmeg (optional)   Melt butter or coconut oil in a large skillet or a saucepan over medium-low heat.  Add kale and cover to slightly steam – about 4 minutes.  Check kale and stir or turn to cook evenly, making sure kale and butter/oil do not burn at the bottom of the pan.  (Depending on the pan you might opt to lower heat and add 1 tablespoon of water to avoid burning). When kale is uniformly limp and about...

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Vanilla Bean Creme Anglaise
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on Oct 18, 2012 | 0 comments
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This sauce is used along side the pumpkin bread pudding recipe.  However, you can use it over other desserts, too! 2 cups coconut milk (not “light”) or 1/2 and 1/2 1/2 vanilla bean, seeds scraped 5 large egg yolks 1/3 cup raw cane sugar Bring the half-and-half and vanilla bean and seeds to a simmer in a medium saucepan. Whisk together the yolks and sugar in a medium bowl until at the pale ribbon stage. Slowly whisk in the hot coconut milk, return the mixture to the pot, and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon. Strain into a bowl and set over an ice bath. Stir until chilled. Cover...

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Vegan Chocolate Frosting
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on Oct 18, 2012 | 0 comments
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This is a tweaked version of a vegan “buttercream” frosting I was sent.  VERY yummy.  However, if you like dark chocolate I would gauge your cocoa amount accordingly.   Chocolate ‘buttercream’ (makes enough for 12 cupcakes or 2 8-inch cakes) 6T coconut oil 2 2/3 c confectioner’s sugar (sifted) 1/2 (or more to taste) c. unsweetened cocoa powder (sifted) 1/3c. plus 1T. coconut milk 1/2 t. vanilla extract pinch of salt 1 tsp instant coffee crystals (optional) 1. In the bowl of a stand mixer with paddle attachment, beat oil on med speed until light and fluffy, about 2 minutes. (Note: virgin coconut oil will give the frosting a coconut...

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Vegan Pumpkin Waffles
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on Oct 16, 2012 | 0 comments
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Kim, this one is for you!  Vegan… no eggs! The original recipe is from “Secrets of Mom” blog.  I did a few tweaks… enjoy! Vegan Pumpkin Waffles 1/2 cup wheat flour 1/2 cup oat flour 1 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons cinnamon 1/4 teaspoon cloves 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/3 cup brown sugar 1 15 oz can pumpkin (not pumpkin pie mix) 1/3 cup canola oil or coconut oil 1 Tablespoon vanilla extract Fresh Ingredients: 2 cups coconut, rice or almond milk 1 Tablespoon ground flax seed 1 Tablespoon wheat germ 1. Thoroughly mix wet ingredients and...

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Fresh Zucchini and Olive Stuffed Tomatoes
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on Aug 24, 2012 | 0 comments
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Great recipe from “The Bite Size Kitchen” blog… The idea for these little tomatoes came from a dinner party that I had a couple of years ago. No cooking involved – just chopping. These are totally raw and super fresh and tasty – perfect for any spring or summer gathering. Makes 24 appetizers. Does not keep well overnight. 12 small tomatoes 2 medium zucchinis 1 jar green or Katamala olives Italian seasoning Rice wine vinegar Juice of one lemon 3 tablespoons best quality extra virgin olive oil Freshly ground sea salt and black pepper Gut your tomatoes: Slice off the top and carefully ‘cut’ out the insides with a spoon (use a...

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