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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.

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 Vegan Action 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 Vegalicious Recipes - more than 600 delicious vegan and vegetarian recipes for compassionate people 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.

Fatfree Vegan Recipes Crispy Coconut Crusted Tofu Poppers with Chili Mango Cream - Vegalicious Recipes Yum, the crunchy coconut crust of the tofu poppers tasted delicious with the mango chili cream. This is a very tasty recipe, well worth the effort. 1 lb. tofu 1/4 cup tamari or soy sauce 1/4 cup water to thin the marinade 1 lime or lemon pinch salt pinch garlic powder pinch ginger powder 1/2 cup flour, separated 1/2 cups panko bread crumbs 1/2-3/4 cup coconut flakes (your choice as to sweetened or plain) light vegetable oil for frying light pinch of salt after cooking the tofu 1 large sweet ripe mango 1 canned pineapple ring 1/2 cup plain soy yogurt or soy cream cheese as Tofutti 3-4 tablespoons Thai Chili Sauce 1/2 jalapeno (optional) small pinch salt Drain and lightly pat the tofu dry. Cut into large bite sized cubes. Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour. Meanwhile, make the mango chili cream. Slice the mango and discard the seed. Peel the slices, and place in a blender or food processor. Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.

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.

Beet Risotto with Horseradish and Dill Soy Yogurt - Vegalicious Recipes We enjoyed this mild but flavorful recipe for beet risotto last night. Both beets and risotto rice are very mild in flavor, so they are able to support the strong flavor of horseradish without it overpowering the flavors. The creamy dill soy yogurt brought both a creamy flavor and smooth texture to the meal. Serving Size: 4 Ingredients: 8 med. beets1 lg. red onion, finely chopped2 tablespoons olive oil1 clove garlic, minced1 cup risotto rice1/2 cup dry wine (rd or white)2 cups vegetable stock2 generous tsp. horseradish2 tablespoons nutritional yeastpinch cayennesalt ad pepper to taste for the dill soy yogurt: 1/2 cup soy yogurtpinch saltsplash lemon juice4-5 sprigs fresh dill, minced Directions: Wash and peel the beets.Cook the beets according to your preference. Notes: Inspired by

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

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