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Skillet Pizza Dip recipe. This is perfect for your next party.

Skillet Pizza Dip recipe

Guests will enjoy pulling apart the freshly baked, cheese-stuffed pizza crust from the edge of the skillet and scooping up the hot bubbly dip that’s loaded with spinach, chicken, and sun-dried tomatoes. They’ll be scraping every last bit of cheesy goodness out of the pan! To make it, first thaw a package of Green Giant™ Chopped Spinach. Then squeeze out the excess water from the spinach. Toss together the spinach and Alfredo sauce, then stir in half of the shredded mozzarella cheese along with 2/3 of the diced chicken and 2/3 of the sun-dried tomatoes. Grease the inside of an oven-safe, non-stick skillet (or grease a cast iron skillet with butter). Unroll the dough and cut it into 12 rectangles using a pizza cutter or knife. Brush egg white over the pizza dough. Set balls of dough around the edge of the buttered skillet, creating one row of 12.

Spoon the spinach mixture into the center of the skillet. The Best Rolled Sugar Cookies Recipe. Vegetarian Pho Recipe - Pho Chay. My mom prepares this vegetarian version of pho on auspicious days according to the Lunar Calendar when all Buddhists refrain from eating meat.

Vegetarian Pho Recipe - Pho Chay

The broth is fragrant with star anise and five spice, while the “meat” is comprised of mushrooms and wheat gluten. For noodles 1 package of fresh or dried banh pho (flat rice noodles). Prepare according to directions on package. Make sure to rinse noodles well under cold running water after boiling. For broth 1 leek (leaves only)1 yellow onion1 ginger5 star anise14 oz. vegetable brothWater¾ tablespoon Chinese five spiceSoy sauce (Golden Mountain Seasoning Sauce)Sugar For “meat” Vegetable oil1 leek (stem only)1 ten oz. can of mock meat/fried wheat gluten (mock duck, chicken, abalone, etc.)8 oz. sliced mushrooms (any variety)Soy sauce (Golden Mountain Seasoning Sauce)Mushroom seasoningBlack pepper Make soup For the soup, heat vegetable broth and 10-12 cups of water in a medium-sized soup pot, leaving enough room for the ginger, onion and leek leaves.

Dumpling Stew with Soba and Wakame. Dumpling Stew with Soba and Wakame From: Richard Bullington I suspect I'm one of the more recent vegetarians coming to the congress --I became a Vegan in February of this year, inspired by my betrothed's example.

Dumpling Stew with Soba and Wakame

The health aspects have kept me there, and the thought of treading more lightly upon the planet appeals to me. I love to cook, and this change in diet has spawned many new recipies. Here's an original that I just cooked for lunch: serves two 2 quarts water 1 single-serving package Wakame seaweed soup mix 2 cloves garlic, crushed 2 tablespoons sesame seeds 2 tablespoons soy sauce 8 oz (one bundle) of Japanese Soba (buckwheat) noodles 16 frozen vegetarian dumplings (Assi brand Korean chive dumplings) Boil the water and add the Wakame soup mix, the garlic, the sesame seeds, and the soy sauce.

Since 1995, I have been running a free community Internet project called "The Obscure Organization". RAW VEGAN TIRAMISU with VANILLA CREAM & COFFEE LADYFINGERS. You guys have been asking for this recipe for a looong time now.


Apologies for not making it sooner. But now that it's here - let's all take a moment to dance and sing about the wonders of the earth. In what other world can we create a luscious, creamy, sweet dessert entirely from raw nuts and fruits that looks and tastes THIS good? This is it, folks - welcome to the best place ever. On that note, since our spherical abode IS so welcoming to us, maybe we should return the favour? None of that is necessary. Tofu Banh Mi Recipe. Make Cooking Easier.

Simply divine creation. Sadlyisaidno: LOVE your blog!

simply divine creation

Amazing theme and incredible posts! Xx. <3 Thank you so much! I truly appreciate it! I am glad you found me. Apple Flognarde. After the literal multi-layered feat that was last month’s recipe, I thought, “What simple dish provides me great joy without making myself crazy in preparing it?”

Apple Flognarde

A long-time fan of custards both sweet and savory, this dish from a favorite “foods of France” book is one I return to regularly. This custard, called a flognarde—because of its origins in Auvergne and the type of fruit incorporated—is similar to the better-known clafoutis and is every bit as delicious. Think rustic French paysage and the simple, perfect foods that represent it.

It is a particularly unfussy recipe. With the most basic of ingredients, you have a presentation-worthy dessert. Apple Flognarde Serves 4 4 free-range eggs5 tbsp flour4 tbsp sugar2/3 cup milk, use grass-fed whole milk if possiblezest from 2-3 meyer lemons3 apples, peeled and cut into wedges4 tbsp butter, cubed, plus more to grease the panconfectioners sugar, for dusting Grease a medium enameled cast iron skillet.

Licking the Plate. Chocolate Peanut Butter Freezer Fudge. Servings: 4 Preparation Time: 5 minutes 1/2 cup natural peanut butter (or any nut/seed butter) 1/4 cup coconut oil3 tablespoons cocoa powder (or cacao) 2 tablespoons honey (optional to taste) 1/2 teaspoon vanilla extractpinch salt (only if using unsalted peanut butter) Add all ingredients to food processor and process until just combined.

Chocolate Peanut Butter Freezer Fudge

Scoop mixture into a parchment paper lined dish or into silicon molds. The size of the dish will affect the thickness of the fudge so use a smaller pan/container if you want thick chunks and larger pan for thin fudge. Top with sliced almonds, chocolate chips, shredded coconut, or whatever else you'd like. 32 Vegan Recipes That Are Perfect For Thanksgiving. Vegan & vegetarian. Vegan.