Marinated Roasted Red Bell Peppers Recipe 1 If you are canning for shelf storage (and not just chilling in the refrigerator), place a steaming rack at the bottom of a large (12-qt) pot, fill half way with water, bring to a boil. It takes a while to get a large pot of water to boil, so while the water is heating, proceed with the recipe. 2a Broiler Method Position rack in oven so that the top surface of bell peppers placed in the oven will be 4-5 inches from the broiler heat element. 2b Stovetop Method If you have a gas range (or grill) you can place the peppers directly on the range top so that the flames lick the peppers. 3 When the peppers are all well blistered and blackened, place in a non-reactive bowl and cover. 4 Heat lemon juice, white vinegar, olive oil, garlic, and salt, in a saucepan until boiling. 5 Dip canning jars and lids in the boiling water from step 1. At this point you can store in the refrigerator for several weeks. 6 Place filled jars in boiling water on a rack (from step 1).
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.
A Colorful Vegan Christmas | Vegan & Vegetarian Recipes: VegKitchen.com - Part 2 Spiced Carrot and Orange Soup A warming soup with the cheering color of carrots and the zesty flavor of citrus and ginger, this soup is great as everyday fare as well as an opener for winter holiday meals. more→ Sweet Potato Soup Here’s a warming soup with an appealing golden color. Pan-Seared Winter Squash and Fresh Corn Once you have a winter squash partially baked, most anything you make comes together easily and quickly. Lentil and Mushroom Shepherd’s Pie There are no words to describe this other than as a deep dish of absolute comfort. White Bean and Sun-Dried Tomato Pâté Here’s an old standby that never fails to please — a savory spread based on creamy white beans, accentuated with sun-dried tomatoes. Spinach and Cucumber Spread or Dip One of my old favorites, this tasty spinach spread, with hints of dill and crisp cucumber, never loses its charm. Spiced Cranberry Nog more→ Stewed Spiced Pears in Red Wine
Recipe Index Breakfast & Brunch3 x Breakfast OatmealsTurmeric Breakfast Muffins Raw CashewgurtPebre & Taleggio Rye SandwichBaked Carrot Cake OatmealOrange & Vanilla Overnight OatsFat Almond PancakeBanana GranolaRaw Buckwheat, Apple & Walnut PorridgeGreen Breakfast BowlApple & Oat Biscuit – Vegan & GFRye & Beer Porridge with Rhubarb CompoteRaw Sprouted GranolaBaked Saffron PancakesApple, Ginger & Cardamom Compote Coconut & Banana Pancake Cake Baked Oatmeal with Pear à la So Good & TastyClementine Vanilla Bean Marmalade & Rosemary Almond Meal Biscuits à la RoostAçai Bowl Blueberry Coconut Super SmoothieLemon Spelt Bread Kaniwa & Coconut PancakesGluten Free Nut Crackers Spinach Muffins Gluten Free MuesliChestnut Spelt BreadSunday Morning Seed BreadBuckwheat PorridgeSpelt & Muesli SconesFlour Free Banana & Blueberry PancakesSuperfruit SmoothieChristmas Granola
Sandwiches And Wraps | Vegan & Vegetarian Recipes: VegKitchen.com - Part 2 Asian-Flavored Quinoa Wraps Once you have the cooked quinoa on hand, these delectable Asian-flavored wraps come together very quickly. Photos by Rachael Braun. Recipe contributed by Wendy Polisi, reprinted from Cooking Quinoa. more→ French Tofu Salad with Grapes With crunchy almonds and sweet grapes, this elegant tofu salad sandwich will have you oooh-lala-ing. Tofu Pomegranate Pockets Savory tofu bits combine with pomegranate to make a palate-pleasing pita sandwich. Baked Tofu, Arugula, and Olive Wraps Baby arugula livens up the flavor of these simple wraps featuring baked tofu, crisp cucumber, and olives. more→ Sloppy Buffalo Beans This Sloppy Joe variation can be as spicy or mild as you’d like. Sharon’s Chickpea Salad or Sandwich Spread This chickpea salad recipe is super easy and completely delicious; it takes only about 15 minutes to make, and there are so many ways to serve it — as a sandwich, appetizer, or dolloped into a lettuce leaf. more→ more→ Vegan Avocado Tempeh Reuben Sandwich
Grilled Guacamole Recipe Grilled Guacmole? Ummmm. Heck yes!! I made this recently for Tasty Kitchen and it was gooooood. You need to make it. And… wanna hear something really exciting. Okay….here’s the step by step for Grilled Guacamole: You need to prepare either your indoor or outdoor grill. Once the avocados have some grill marks, throw a few slices of red onion on the grill to char. Next up, let’s grill some tomato quarters! Once we’ve got everything grilled and set aside, place the avocado into a bowl and give it a quick mash. Next, grate some garlic over the avocado. Be sure to get all that fabulous garlic from the bottom side of your grater. Next, juice a lime or two over the avocado. Add the chopped red onion. And then the tomatoes! Throw in some chopped cilantro. Season the guac with some salt and a few turns of freshly cracked black pepper. And serve it up with some of your favorite chips!! Check out Tasty Kitchen for the full recipe of Grilled Guacamole!
Lentil and Mushroom Shepherd’s Pie There are no words to describe this other than as a deep dish of absolute comfort. Recipe from Vegan Holiday Kitchen. It’s a bit of a project, but not difficult, and definitely worth it for a special occasion meal. Photo by Susan Voisin of FatFree Vegan Kitchen. 8 or more servings 8 large or 10 medium potatoes (Yukon gold works well)2 tablespoons Earth Balance or other vegan buttery spread1/2 cup rice milkSalt to taste2 tablespoons olive oil1 large onion, finely chopped2 cloves garlic, minced6 ounces cremini or baby bella mushrooms, slicedTwo 15-ounce cans lentils, lightly drained2 tablespoons dry red wine, optional1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos2 to 3 teaspoons all-purpose seasoning blend (such as Spike or Mrs. Peel and dice the potatoes. Stir the Earth Balance into the potatoes until melted, then add the rice milk and mash until fluffy. Preheat the oven to 400º F. While the potatoes are cooking, heat the oil in a medium skillet.
How To Turn A Mason Jar Into A Fermenting Crock You can spend a lot of money on specialized pickling crocks. Go ahead, be my guest. You’ll learn all about how your $25-$200 is buying you an ideal anaerobic environment in which to nurture your precious anaerobic bacteria…blah, blah, blah. Me? So here’s how to turn any mason jar into a damn fine Pickl-It style fermentation crock for about $10, or way less if you already have a reCAP Mason Jar lid (which you should, because they rock and are definitely not unitaskers). To DIY a very serviceable lacto-fermentation crock, you will need: 1 airlock. $1.75 at your local homebrew store.1 rubber bung (hee hee, I just said bung). $.90 at your local homebrew store. #6 is a good size.1 reCAP Mason Jar Cap. Step One: if necessary, go shopping at your local homebrew store. (By the way, Comic-Con people, don’t bother leaving nasty comments. After you’ve browsed around, buy an airlock and a bung. Viola! Pat yourself on the back for the $15 or more you just saved.