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The Frugal Gourmom » Blog Archive » Copycat Kyoto Ginger Salad Dressing. I could eat this like soup. A friend gave me a base recipe and I made 3 different batches perfecting this. My husband “Oooooh’d” and “Ahhhh’d” and nodded his head whilst grunting. I think this is pretty right on. Enjoy, my friends. Ingredients 1/2 cup grated sweet onion (about 1 whole medium onion) 1/3 cup peanut oil 1/3 cup rice vinegar 2 tbsp cold water 2 heaping tbsp minced/grated ginger (I like the jarred stuff because it’s minced finely and keeps in the fridge for a long time) 2 tbsp grated celery 2 tbsp tahini 2 cloves minced garlic 2 tsp lemon juice 2 tsp sugar (I used Splenda granulated to cut some calories) 4 tsp low sodium soy sauce 1/4 tsp ketchup (like 4 drips/drops) Combine all ingredients in the BLENDER and puree/liquify for about 3 minutes.

Trust me. Tags: garlic , ginger , peanut oil , rice vinegar , salad dressing , soy sauce. Untitled. The Taste of Spring, by the Bunch or Bag - Indian Tofu With Spinach. Rancho Gordo: Cooking: Madeira Beans with Garam Masala. Basic Vegetable Broth Recipe - Easy Vegetable Broth Recipe - How to Make Vegetable Broth. A basic and flavorful vegetable broth recipe to make vegetarian soups, vegetarian gravy, or just to add flavor to a variety of vegetarian recipes. You can use this easy vegetable broth in recipes calling for broth or stock of any kind. Ingredients: 1 onion, chopped1 carrot, chopped2 stalks celery, chopped1 potato, chopped into large chunks1/3 cup mushrooms, chopped in half3 cloves whole garlic3 bay leaves1 tbsp soy sauce8 cups waterdash salt and pepper Preparation: Place all ingredients in a large pot and bring to a boil.

Cucumber And Garbanzo Bean Salad Recipe - Food.com - 28556. Worldwide Tastes - Vietnamese Salad Dressing - Channeling Julia. Vegan Fish Sauce. Fish sauce is that magical, secret ingredient that somehow completes any dish that it's added to. Traditional to most asian cuisines, a version of fish sauce was also used in ancient Rome. Fish sauce is obviously based on fish, so what's a vegetarian (or vegan) to do if she wants to cook Thai or Vietnamese food, for example?

Can't she have some of that magical savoriness, too? The answer is yes! Read on for a fish-free version of fish sauce that uses some very interesting ingredients.The purpose of adding fish sauce to recipes is to add umami, or depth of flavor and savoriness. The recipe for vegan fish sauce below is based on these ingredients and its the best one I've found so far to replace fish sauce in vegetarian/vegan recipes. Vegan Fish Sauce(makes about 3 cups) 1 1/2 cups shredded seaweed (I use wakame)6 cups water 6 fat cloves garlic, crushed but not peeled1 T peppercorns1 cup mushroom soy sauce1 T miso Decant into a bottle and keep in the refrigerator. (Image: Dana Velden) Lemon Cake Recipe, Birthday Cake Recipe: Vegan Lemon Cake. Delicious Yellow Cake With Lemon Curd Filling & Lemon Frosting Vegan Lemon Cake: yellow cake recipe with lemon curd filling and lemon frosting. This is an ideal birthday cake recipe, but vegan lemon cake is perfect for any special occasion.

Everybody loves it - adults, kids, vegans, vegetarians, omnivores, carnivores! Total Prep And Cook Time: 75 Minutes 20 Servings Nutrition Data, 56g Serving: 168 Calories, 26g carb, 6g fat, 164mg sodium, 1g fiber, 2g protein, 10g Sugars, low Cholesterol. Lemon Cake Ingredients: 2/3 cup vegan margarine (we used organic Earth Balance) 1 cup sugar 3 cups white flour 3 Tblsp cornstarch 2 1/2 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 1/2 cup almond milk, soy, or other non-dairy milk Zest from 1 lemon 1/2 cup lemon juice Lemon Cake Directions: Lemon Frosting Ingredients: Makes enough for one 9” layer cake 1 cup vegan margarine 1 lb powdered sugar Zest from 2 lemons 1 tsp lemon extract 3-4 Tbsp fresh lemon juice Lemon Frosting Directions: Recipe Tips: Food to Love / These Grilled Zucchini Pizza Slices are a tasty low-carb and gluten-free alternative to pizza, with low-fat toppings too. The Vegan Chef - Whole Wheat Chapatis - Vegan Recipes.

1/2 cup water 2 T. safflower oil 1/2 t. salt 2 cups whole wheat flour In a large bowl, place the water, oil, and salt, and whisk well to combine. Using your hands, mix the flour into the wet mixture and work it to form a soft dough. If the dough is a little dry, add a few tablespoons of extra water; if it is sticky, add a little extra flour. Transfer the dough to a floured surface and knead for 5 minutes. Return the dough to the bowl, cover with a towel, and allow to rest for 30 minutes. Divide the rested dough into 12 equal pieces. Yield: 12 chapatis Home | Recipes | Books | Bio | Links | Guestbook. Whole Wheat Pita Bread Recipe. Vegan Hawaiian Rum Cake Recipe - Vegan Rum Cake Recipe - Vegan Dessert Recipes.

Avocado Chimichurri Bruschetta. My friend, Laurie, gave me this recipe from an old "Vegetarian Times. " It is FANTASTIC! I took the completed product to a friends cocktail party and it was a hit! No one would have known it was vegan if I hadn't told them. I made it a couple of hours ahead. Avocado Chimichurri Bruschetta 2 T. lemon juice 2 T. red wine vinegar 3 cloves garlic, minced 1/4 t. salt 1/2 t. red pepper flakes 1/2 t. dried oregano 1/4 t. ground black pepper 1/4 cup olive oil 1/4 cup chopped cilantro 1/4 cup chopped fresh parsley 2 avocados, peeled, pitted, and cubed baguette, sliced and toasted Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in bowl. Serves 6. FatFree Vegan Kitchen | Sinlessly Delicious Recipes. Distressing Salad Dressings With Artificial Additives.

Some government agencies have decided that it is just fine to add several substances to processed edible products. Many of them are things that we wouldn't normally recognize as food. There are more than 1,400 different approved food additives listed in Codex Alimentarius, ("food book") of the Food and Agriculture Organization of the UN and the World Health Organization whose main purpose is "to protect the health of consumers". The list includes additives to color food, to stabilize color or retain color, as well as others to keep food from caking, or foaming or doing something else that it might really want to do in its natural state. Other additions may emulsify, liquefy or firm a product, or cause a mixture to gel or glaze. There are also additives to keep food moist, additives to keep food food dry and at least one to fight foaming-- which is something that apparently needs to be fought.

It seems like most commercially-made salad dressings have more than their fair share of additives. Sweet Potato-Peanut Bisque. Light Chinese Chicken Salad Recipe @CDKitchen. 1/4 cup water3 tablespoons rice wine or white wine vinegar1 tablespoon sesame tahini1 tablespoon reduced-sodium soy sauce2 teaspoons sugar2 teaspoons finely chopped beni shoga (pickled ginger), drained OR1 teaspoon grated ginger root1 clove garlic, minced1/8 teaspoon black pepper4 cups shredded Chinese (Napa) cabbage or lettuce2 cups shredded cooked chicken or turkey1 cup carrots cut into julienne strips1 cup pea pods, halved lengthwise1 cup seeded cucumber cut into julienne strips1 cup red sweet pepper cut into julienne strips1/2 cup sliced green onions1 package (3-ounce size) low-fat ramen noodles For dressing, in blender container or food processor bowl combine water, vinegar, tahini, soy sauce, sugar, beni shoga or gingerroot, garlic, and pepper.

Cover and blend or process till smooth. Set aside. In a large salad bowl toss together cabbage or lettuce, chicken or turkey, carrots, pea pods, cucumber, sweet pepper, and onions. With hands, break noodles over salad. Fruit Salad with a Twist. Easy Thai Peanut Sauce Recipe: How to Make My Mom's Thai Satay Sauce | easy thai peanut sauce. My mother, in whose memory this site was created, was a cookbook addict. Her philosophy in life was based upon a statement attributed to Erasmus of Rotterdam (1466-1536): When I get a little money I buy books, and if any is left I buy food and clothes. Replace “books” with “cookbooks” and you’ll get my mother. Over the years, she had passed on several of her cookbooks to me for fear that years of living in the United States would result in me abandoning the cuisine of my original country or, worse, becoming so culinarily syncretic that I can’t tell how a dish is supposed to taste.

Well, Mom is no longer with us, so she and I can’t have our once never-ending discussion on her view on culinary syncretism and how I think it might not be built on terra firma. How I miss debating with Mom. Easy Shrimp Satay with Mom’s Peanut Sauce Thai cookbooks, especially old ones, are notorious for errors, typographical or otherwise, and way-off measurements.

Author: shesimmers.com Recipe type: Condiment. Soy Sauces Used in Modern Thai Cooking and How to Make Your Own All-Purpose Stir-Fry Sauce. Throughout 2010 and beyond1 you will see posts consistently, though not consecutively, published on this blog on how to equip your kitchen and stock your pantry with items that are sitting in the homes of my aunts, uncles, cousins, and friends in Bangkok as we speak as well as how to turn those ingredients into either 1. the dishes we eat over there, or 2. the dishes you can’t get enough of at your favorite Thai restaurants outside Thailand, or both. The goal is to get you acquainted with Thai/Southeast Asian ingredients so that you won’t find them intimidating any longer, assuming that is presently the case. Then it’s just a matter of knowing how to make the most of those ingredients in the realm of Thai cooking. Posts in this series will be under the “She Stocks a Thai Pantry” label.

Yes, I do realize it is a lame title. Our first subject is the major soy sauces (ซีอิ๊ว) used in Thai cooking. This is by no means an exhaustive list. Some facts about oyster sauce: VeganYumYum. Vegetarian. Kale, Grilled Garlic and Cheddar Panini January 9, 2013 Is it too soon post-New Year’s for something indulgent like grilled cheese? I didn’t think so either. No two ways around it, these Kale, Grilled Garlic and Cheddar Panini are grilled cheese sandwiches.

But they are also vehicles for a lot of healthy, nutrient-rich kale (which, by the way, even my children managed to allow […] Continue reading → Wild Mushroom Melt Panini October 11, 2012 I never need much of an excuse to make grilled cheese, but a rainy day is about as perfect an excuse as you’re gonna get. Continue reading → Panzanella Recipe : Giada De Laurentiis. Directions Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain. Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Submerge the tomatoes into a large saucepan of boiling water for 10 seconds.

In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Transfer half of the bread mixture to a 13 by 9 by 2-inch dish. Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Garnish with the basil sprigs and serve. Garlic Valley Farms - Garlicky White Bean Dip. Persian Cooking, Food & Recipes: Persian Lentil Soup (Soup-e Adas) This is a very easy, quick, nutritious and delicious soup. Lentil soup is a flavorful soup for all seasons. However, I love making soups in the winter. Soup-e Adas - Persian Lentil Soup Ingredients:Serves 4-6 2 cups lentils, picked over and rinsed 1 large carrot, peeled and diced 2 large celery stalks, diced 1 large onion, finely chopped 3 garlic cloves, minced 1/2 teaspoon turmeric 1/2 teaspoon oregano *optional 3 tablespoons olive oil Juice of a lemon Salt and pepper to taste Water Method: In a pan saute chopped onions on medium heat until light golden brown, add garlic and saute lightly for another 3-5 minutes, add turmeric powder and stir well.Add lentils, celery, carrots, 5-6 cups of water, oregano and mix thoroughly.Cover and cook for 50 minutes on medium-low heat.

Enjoy! | Post Punk Kitchen | Vegan Baking & Vegan Cooking. Spicy Pickled Carrots. These spicy pickled carrots are not exactly a side dish, they are very strongly flavored so they are usually eaten in small amounts along with the main dish. Spicy pickled carrots add a wonderful zing of flavor to any meal. Ingredients: 2 lbs large carrots, peeled and sliced into 1/4 inch thick pieces5 cloves garlic peeled and diced1 1/2 cups vinegar1 1/2 cups water10 bay leaves, whole8 peppercorns1 teaspoon salt6 oz. pickled jalapenos Preparation: Heat oil in a large saucepan and saute the garlic.

Let it cool completely and then transfer the carrots and cooking liquid into a covered container and refrigerate overnight. Mexican pickled veggies? This recipe is from my friend, Max. Hot Carrots and Pickled Jalapeno Peppers8 large carrots12 fresh green jalapeno peppers1 medium onion Brine: 3 c. water, 2 c. white vinegar, 1 Tablespoon salt, 1 teaspoon dried oregano, 2 dried bay leaves, 24 whole black peppercorns Scrub and peel carrots, slice on diagonal 1/4" thick. Wash jalapenos. Cut onion in quarters, then cut slices 1/2" thick. Bring brine ingredients to a gentle boil. Slice the pepper in 1/4" slices (not on the diagonal). Remove from heat; let sit covered for 5 minutes.When cooled, place in glass container, or 1 quart canning jars.Refrigerate overnight. The Best Chicken Enchiladas Suizas Recipe in the World.

Persian Cooking, Food & Recipes: Torshi Piaz - Pickled Red Onions and Pickled Small White Onions. White wine sauce.