Cherry Pudding Cake Life isn’t fair sometimes. We make plans as if we have forever, but our time is so short and we forget. We forget to treat moments with our loved ones as special, as something we want to cherish. Michael always says to me, “I’ll never have enough time with you.” From the man I love who travels a lot, those simple words mean more to me than anything else he could say. Like many others, I was stunned by the news of the sudden death of Jennifer Perillo’s husband. So I’m sending this note of caring to Jennie from across the miles, along with a virtual cherry pudding cake. Recipe Notes If you like cherries but don’t like to bake, this recipe will change your mind. Adapted from Ann Meyers’ Blueberry Pudding Cake. Serves 8. Equipment 9-inch square baking dish, greased large cookie sheet, covered in foil 2 medium mixing bowls Ingredients Preparation 1. 2. 3. 4. 5. More Cherry Recipes More Cherry Recipes From Around the Blogs My Baking Addiction – Cherry Hand Pies Food in Jars – Pickled Sweet Cherries
Vegan Recipes by Angela Liddon | Oh She Glows Fatfree Vegan Recipes Fresh Mint Gelato with Chocolate Chunks Monday June 25, 2012 It's gelato time. Too hot to turn on the oven. Mint chocolate chip ice cream is one of my absolute favourites. This mint ice cream is way more awesome than that stuff you can get at the store. BUT if you don't happen to have one, David Lebovitz has a post about making ice cream without a machine HERE. Recipe: Fresh Mint Gelato with Chocolate Chunks Makes 1 Qt (1L) Ingredients: 2 cups whole milk (also works with 1%!) Method: In a heavy bottomed saucepan over medium heat, heat the whole milk, 1/4 cup of honey and the mint leaves. Strain the mixture into another saucepan and wring out the mint leaves. Prepare the cream in a large bowl set over an icebath. Please add a comment!
Clean Green Simple My Vegan Cookbook Ingredients Tomato Topping Mixture1 6oz Can Tomato Paste1 Tablespoon Sugar1/2 Tablespoon Apple Cider Vinegar1 Tablespoon Onion Flakes1 Teaspoon Garlic Salt Lentil Loaf 1 Cup Old Fashioned Oats or Gluten Free Oats1/2 Block Extra Firm Tofu1 Cup Chopped Onion1/2 Cup Chopped Green Pepper1/2 Cup Chopped Red Pepper1 Tablespoon Tomato Topping Mixture3 Tablespoons Plain Yellow Corn Meal3/4 Cup Cooked & Drained Lentils1 Tablespoon Balsamic Vinegar1 Tablespoon Soy Sauce2 Tablespoons Olive Oil1/4 Teaspoon Thyme1/4 Teaspoon Cumin1 Teaspoon Chili Powder1 Teaspoon Dried Parsley1/2 Teaspoon Salt1 Teaspoon Sugar1/2 Teaspoon Garlic Salt1/4 Teaspoon Onion Salt1/4 Teaspoon Dried Mustard Directions Preheat oven to 375 degrees. Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. In a food processor chop oats for 5 quick pulses. Drain tofu well and press with hands until all excess water comes out.
Lemongrass Ice Cream Lemongrass Ice Cream I mentioned earlier that some of the best food I’ve ever eaten was in Vietnam, primarily in stalls in back alleys and nondescript restaurants. It literally makes me want to cry when I hear of people going to Vietnam and not eating the street food (worried about your stomach? Try grapefruit seed extract). Because the food at all the restaurants catering to tourists was less than inspiring. There was, however, one notable exception: Fanny’s Ice Cream. In addition to standbys like chocolate and strawberry, they also had a number of Asian-inspired flavors such as young rice, ginger and star anise. The lemongrass is bright and refreshing, a perfect palate cleanser. Lemongrass Ice Cream Ingredients: * 2 cups whole milk * 1-1/2 cups chopped lemongrass (remove the dry, woody sections from the top of the stalks) * 3/4 cup sugar * 2-1/2 Tablespoons cornstarch * 1 cup half-and-half Directions: Combine the whole milk, lemongrass, and sugar in a heavy-bottomed saucepan.
Top 13 Vegan Recipes of 2013! | Vegan Food | Living PETA People for the Ethical Treatment of Animals Animals are not ours to eat, wear, experiment on, use for entertainment, or abuse in any other way. Top 13 Vegan Recipes of 2013! More Sharing Services Share on email Written by Vanessa Cunningham | December 26, 2013 The year 2013 was packed with lots of delicious cruelty-free vegan recipes. Baked and Breaded Avocado Bites Chef Chloe’s Tiramisù Pancakes Vegan Caprese Mac and Cheese Homemade Polenta With Mushroom Marinara Sauce Ultimate Sriracha Veggie Burger Baked Onion Rings The Easiest Vegan Cinnamon Roll Recipe Ever Fire-Roasted Corn Chowder With Sriracha Mary McCartney Yummy Spicy Rice Noodles Simple Stuffed Bell Peppers Chipotle Sweet Potato Skins An Instant Classic: Vegan Lasagne Although 2013 is ending, we’ve got some great ideas for how to wow your taste buds in 2014! More Sharing Services Share on emailDonate Now Related Posts Commenting is closed. Connect With PETA Submit In This Section Vegan Recipes Recent View More Subscribe to RSS Feed Popular Week
Bolas de donut Bolas de donut. Sí, están tan buenas como parece. En el instituto podíamos elegir como optativa entre Informática, Hogar, y Horticultura. Debería haber elegido hogar, y así habría aprendido a coser un botón que buena falta me hace, pero me dejé llevar por motivos mucho menos prácticos (estaba coladita por el profesor) y elegí horticultura. Y así, al plantar y recolectar habas, zanahorias y acelgas, descubrí una sensación por primera vez que, os vais a reír, solo he sentido después al tener hijos: la sensación de estar haciendo algo bien, de que todo tiene sentido, de ocupar un lugar en el mundo… A veces nos olvidamos de cosas muy sencillas que nos pueden hacer sentir realmente bien! Todo este rollo para enseñaros mi minihuerto, que los que me seguís por facebook o por twitter ya conoceréis, porque soy como una mamá pesadita que va enseñando fotos de sus “hijos” a todo el mundo. Me estás leyendo, o te has despistado mirando la foto? A ver si me entendéis. Lo que peor llevo son los bichos.
Egg and Dairy-Free Baking Ever found yourself confused or in need of more information when it comes to Egg and Dairy-Free Baking? Well look no further–this is just the page for you. Filled with tons of information intended to calm your allergen-free baking nerves, sit down with a cup of coffee and browse the various articles and enjoy what you are reading! Sometimes it’s a matter of exposing yourself to new recipes and ideas to get a feel for the creativity behind eating dairy-free. Uncracking the mystery of Egg Substitutions can be a bit overwhelming. Stick around–the next topic is coming up.
Mango Blueberry Greek Frozen Yogurt Recipe We planted our first blueberries bushes four years ago, and they’ve grown from just a few sticks producing a handful of berries to full bushes with loads of berries. I spent time in the garden last night picking blueberries and brought in about four quarts worth and left many, many more still ripening. Monkey Boy pointed out all the blueberries he wanted to eat and snacked on a few, his fingers turning blue from the juice. There’s something about picking fruit, starting with strawberries in the spring and carrying on through to apples in the autumn that brings out the kid in me, and I love to share it with my boys. The first blueberries we planted were a Northern low bush variety, and each year we’ve added a few more blueberries, all different types of high bush. The flavors range from sweet to tart, and the low bush blueberries are my favorite, probably because the flavor reminds me of Maine. Recipe Notes Makes about 1-1/2 quarts. Equipment Ingredients Preparation 1. 2. More Frozen Desserts
25 Plant-Based Foods You Have to Try Before You Die Earlier this month, The Huffington Post published the article “25 Foods You Have To Eat Before You Die.” Now, a nice green smoothie can get my endorphins going pretty well, but that doesn’t mean that HuffPo’s mouth-watering pictures of meat and dairy dishes don’t look appetizing, even to this plant-powered eater. Lobster rolls and pimento cheese and tamales, oh my! The article’s food porn makes a pretty good case for its title. But, what if that article was re-written, only including plant-based dishes? 1. Veggie burgers don’t have to be skimpy; in fact, they can even be ooey-gooey and greasy! 2. Get that Texas-style, charred brisket without the meat by smoking seitan. 3. This stuff is a cook’s secret weapon, as it gives a creamy, dairy-like texture to vegan dishes. 4. I can’t imagine going back to dairy milk now that almond milk has had a place in my fridge for the last five years. 5. If you like fried things, definitely try falafel. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19.
Blueberry Mascarpone Tart I love the simple joys of summer. Waking up at 6:30am to go to the Minneapolis farmer’s market on a Saturday morning isn’t one of them, though. But as much as I moan and groan when getting up to go, once I am there I am in my happy place. On this most recent trip I was really eyeballing some rhubarb for a trifle that I will be making soon for a good friend’s housewarming party when my eye caught onto these big plump blueberries. To me, blueberries and mascarpone are one of those combinations that always turns out amazing no matter how they are combined. Yield: 13-inch rectangular tart pan or 9-inch round tart pan 1 large egg1 tsp vanilla paste2 tbsp sour cream40g powdered sugar160g all purpose flour40g almond meal/flourPinch of salt90g cold unsalted butter, cubed8 oz mascarpone cheese3 oz heavy whipping creamZest of 1 lemonPowdered sugar to taste ¼ to ⅔ cup1-2 pints of ripe blueberries, washed and dried
mini pumpkin empanadas | vegan spelt crust - what's cooking good looking - a healthy, seasonal, tasty food and recipe journal As a kid, if you would have asked me where (edible) pumpkin came from, without hesitation I would answer: from a can. The thought of chopping up a pumpkin for anything other than decoration and recreation would have baffled me. I always thought that "real" pumpkins were for carving, and canned pumpkin was for eating. Because of this childhood confusion, I still feel a little weird about buying a pumpkin at the grocery store, chopping it into pieces, and roasting it in the oven. Not to mention, lugging it around new york city with me. Awkward. The other day I went to the store to buy a pumpkin for cooking purposes. If I was going to make the effort to carry a several pound pumpkin home, I wanted to have pumpkin leftovers for days. I purchased my big orange pumpkin, and several small white ones (for decoration), and I was on my way home, arms stretched long around the pumpkin hoping, praying it doesn't drop and smash on the sidewalk into a million pieces. Okay, get a hold of yourself.