I made these for potluck tomorrow here is the link to the recipe :) I added a cup of chopped walnuts too.
http://vegetarian.about.com/od/desertrecipes/r/oatcrancookies.htm
Friday, January 20, 2012
Monday, January 16, 2012
Linda Nwankwo's Blueberry Pie recipe
Blueberry Pie or Juneberry Pie
I thawed out 8-9 cups of very frozen berries for least two hours. Then I put them in a kettle on the stove. I added 2/3 cup of Lundberg Rice Syrup and had burner on warm only and stirred them. Meanwhile I put 2/3 cup flour in a bowl and added l teaspoon cinnamon. I put the berries with the flour and the last thing I added was l teaspoon of fresh lemon juice. I have been buying Meyer lemons at Cashwise in Fargo. They have a very thin skin and are very moist versus the other lemons with thick skin and we found them to be too dry. I then put my mixture into a graham cracker shell and baked for over l hour. I do not like liquidy pie in the center for I baked it for maybe even longer until it was nice and baked. Yummy! and vegan and you an use whatever crust you like. ENJOY!
I thawed out 8-9 cups of very frozen berries for least two hours. Then I put them in a kettle on the stove. I added 2/3 cup of Lundberg Rice Syrup and had burner on warm only and stirred them. Meanwhile I put 2/3 cup flour in a bowl and added l teaspoon cinnamon. I put the berries with the flour and the last thing I added was l teaspoon of fresh lemon juice. I have been buying Meyer lemons at Cashwise in Fargo. They have a very thin skin and are very moist versus the other lemons with thick skin and we found them to be too dry. I then put my mixture into a graham cracker shell and baked for over l hour. I do not like liquidy pie in the center for I baked it for maybe even longer until it was nice and baked. Yummy! and vegan and you an use whatever crust you like. ENJOY!
Tuesday, December 13, 2011
dinner tonight...
this is what I am making for dinner tonight and it smells delicious
http://blog.fatfreevegan.com/2011/12/seitan-stuffed-with-walnuts-dried-cranberries-and-mushrooms.html
cant wait to try it, serving it with mashed potatoes and green beans :)
http://blog.fatfreevegan.com/2011/12/seitan-stuffed-with-walnuts-dried-cranberries-and-mushrooms.html
cant wait to try it, serving it with mashed potatoes and green beans :)
Wednesday, December 7, 2011
Friday, November 4, 2011
Gluten free cookies
This was purely an experiment and it turned out well on the first try :)
I didnt measure anything except the flax egg replacer and the arrowroot powder, everything else was eyeballed and to taste. These measurements are all approximate.
1c gluten free all purpose flour
1-1 1/2c quinoa, ground to a course flour
1/3c almond meal
4Tbs flax meal mixed with 8Tbs hot water
1/3c oil
1/2c packed brown sugar
1/2c cane crystals
1Tbs lemon juice
1tsp almond extract
1-2tsp cinnamon
1c chopped dried fruit, or any dried fruit of choice like raisins, currents, cranberries etc.
Preheat oven to 400*F
Combine flours in mixing bowl, add all other ingredients except dried fruit and mix well. It should be the consistency of a firm and sticky dough ball.
Place tablespoons of dough on sprayed cookie sheet and bake for 10min. Remove from oven and cookie sheet. Cool and eat :)
I didnt measure anything except the flax egg replacer and the arrowroot powder, everything else was eyeballed and to taste. These measurements are all approximate.
1c gluten free all purpose flour
1-1 1/2c quinoa, ground to a course flour
1/3c almond meal
4Tbs flax meal mixed with 8Tbs hot water
1/3c oil
1/2c packed brown sugar
1/2c cane crystals
1Tbs lemon juice
1tsp almond extract
1-2tsp cinnamon
1c chopped dried fruit, or any dried fruit of choice like raisins, currents, cranberries etc.
Preheat oven to 400*F
Combine flours in mixing bowl, add all other ingredients except dried fruit and mix well. It should be the consistency of a firm and sticky dough ball.
Place tablespoons of dough on sprayed cookie sheet and bake for 10min. Remove from oven and cookie sheet. Cool and eat :)
Monday, October 24, 2011
Apple Raspberry Tart
12 apples peeled, cored and sliced thin
1 quart frozen raspberries
1c sweetener
cornstarch
1-2 TBS lemon juice
2c flour
1/4c oil
1/2tsp salt
water
1/2c flour
1/4c brown sugar
2Tbs melted margarine
In a 9X13 casserole dish, combine flour and salt with oil, slowly add water by the TBS until it sticks together to form dough. Press dough into the bottom of the pan. Prick with fork multiple times. Bake at 350*F for 10 minutes.
In a large skillet combine apples, raspberries, sweetener, lemon juice, and starch. Heat until thickened and apples start to turn translucent. Pour into casserole dish.
In a medium bowl combine 1/2c flour, brown sugar and margarine. Sprinkle over top of apple mixture and bake for 35 minutes at 350*F or until its bubbly and topping is golden brown.
1 quart frozen raspberries
1c sweetener
cornstarch
1-2 TBS lemon juice
2c flour
1/4c oil
1/2tsp salt
water
1/2c flour
1/4c brown sugar
2Tbs melted margarine
In a 9X13 casserole dish, combine flour and salt with oil, slowly add water by the TBS until it sticks together to form dough. Press dough into the bottom of the pan. Prick with fork multiple times. Bake at 350*F for 10 minutes.
In a large skillet combine apples, raspberries, sweetener, lemon juice, and starch. Heat until thickened and apples start to turn translucent. Pour into casserole dish.
In a medium bowl combine 1/2c flour, brown sugar and margarine. Sprinkle over top of apple mixture and bake for 35 minutes at 350*F or until its bubbly and topping is golden brown.
Louisiana Greens and Sausage (vegan)
Louisiana Greens and Sausage
Serves 6
2 tsp Olive Oil
1/4 tsp crushed red pepper
4 cloves garlic, minced
1 medium sized onion, coarsely chopped
1 14 oz. bulk style soy sausage (I used Soyrizo brand that I found at Walmart)
16 oz. mixed greens, such as mustard, collard, turnip and spinach (I used turnip
greens)
2 1/2 Tbs red wine vinegar
1/3 Cup vegetable stock
2 Cups vegetarian chicken stock, boiling
3/4 Cup tomato sauce
1/2 Tsp dried thyme
Serves 6
2 tsp Olive Oil
1/4 tsp crushed red pepper
4 cloves garlic, minced
1 medium sized onion, coarsely chopped
1 14 oz. bulk style soy sausage (I used Soyrizo brand that I found at Walmart)
16 oz. mixed greens, such as mustard, collard, turnip and spinach (I used turnip
greens)
2 1/2 Tbs red wine vinegar
1/3 Cup vegetable stock
2 Cups vegetarian chicken stock, boiling
3/4 Cup tomato sauce
1/2 Tsp dried thyme
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