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Onion Rings

Onion Rings

By

Mix flour, corn meal, salt, pepper, sugar and vinegar

  • 1 medium yellow onion, sliced into rings
  • 1 cup flour
  • 1 cup corn meal
  • 1 cup water
  • 2 TBS apple cider vinegar
  • 1 tsp salt
  • Black Pepper
  • 1-2 tsp(s) sugar
  • Enough oil to deep fry with
0/5 (0 Votes)

No-Mayo Avocado Chicken Salad

No-Mayo Avocado Chicken Salad

By

1. Place the cooked shredded chicken in a medium sized mixing bowl

  • chicken breasts - I used about 250g (cooked and shredded)
  • 1/2 cup fresh basil leaves
  • avocado (I used 1 large)
  • 2 tbsp. extra virgin olive oil
  • 1/2 tsp. sea salt
  • 1/8 tsp. ground black pepper
  • 1/2 tsp garlic optional
4.6/5 (22 Votes)

Cinnamon Rolls

Cinnamon Rolls

By

1. In a large mixing bowl combine 2 cups of the flour and yeast; set aside

  • Dough:
  • 4 to 4 -1/3 cups all-purpose flour
  • 2 1/4 tsp active dry yeast
  • 1 cup milk
  • 1/3 cup sugar
  • 1/3 cup butter
  • 1/2 teaspoon salt
  • 2 eggs
  • Filling:
  • 6 tablespoons butter, melted
  • 3/4 cup sugar
  • 4 teaspoons ground cinnamon
0/5 (0 Votes)

Farina Muffins

Farina Muffins

By

Combine dry ingredients together

  • Variation:
  • 1 egg, beaten
  • 3 tbsp oil
  • 3/4 cup milk
  • 3/4 cup farina
  • 1 1/4 cups flour
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • Add 1/2 cup fruit - such as banana or blueberries
0/5 (0 Votes)

Lasagna Soup

Lasagna Soup

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from http://www.thatwasvegan

  • Ingredients:
  • If you’re using traditional lasagna noodles like I did, the best thing to do is (before you cook them) break them in half lengthwise (so you have 2 long, skinny pieces), then break each of those into thirds or fourths. The pieces don’t need to be uniform.
  • 1 large onion, chopped
  • 1 teaspoon dried minced garlic
  • 2.5 teaspoons dried oregano
  • 3/4 teaspoons crushed red pepper flakes
  • 1 teaspoon dried rosemary
  • 14 ounce can diced tomatoes
  • 1/3 cup spaghetti sauce
  • 2 cups soy curls (unsoaked)
  • 6-8 cups water
  • 1 cube veggie broth bouillon
  • 2 bay leaves
  • 1.5 Tablespoons dried basil (plus more for sprinkling)
  • 10 ounces of dried pasta
  • S&P to taste
  • 1 cup Daiya mozzarella shreds
0/5 (0 Votes)

Brussels Sprouts, Kale, & Celery Root Gratin

Brussels Sprouts, Kale, & Celery Root Gratin

By

This flavorful, hearty-textured gratin made with Brussels sprouts and kale is craveable

  • 2 tablespoons unsalted butter, melted, plus more for greasing
  • 3 tablespoons whole-grain mustard
  • 1 1/2 cups coarse whole-wheat breadcrumbs or plain breadcrumbs
  • 1/4 cup fresh parsley leaves, roughly chopped
  • 2 tablespoons sliced fresh chives
  • Kosher salt and freshly ground pepper
  • 3/4 cup heavy cream
  • 3/4 cup chicken or vegetable stock
  • 1 medium celery root (about 12 ounces), peeled, quartered and thinly sliced
  • 2 tablespoons olive oil, plus more for drizzling
  • One 7-ounce ham steak, cut into 1/2-inch dice, optional
  • 2 medium shallots, sliced
  • 1 pound Brussels sprouts, trimmed and quartered
  • 1 bunch kale (about 8 ounces), stemmed and sliced
  • 1 tablespoon apple cider vinegar
0/5 (0 Votes)

No Bake Bourbon Pecan Truffles

No Bake Bourbon Pecan Truffles

By

From The Seitanic Chef Here is a recipe that is perfect for the season

  • 2 1/2 cups roasted chopped pecans
  • 1 cup crushed vegan graham crackers
  • 1 cup brown sugar, firmly packed
  • 1/2 teaspoon salt
  • 2 tablespoon maple syrup
  • 1/4 cup bourbon (plus more for sipping)
  • 1 teaspoon vanilla extract
  • Fancy toothpicks
4.7/5 (18 Votes)

Herbed Potato Bread

Herbed Potato Bread

By

Herbed potato bread not only tastes delicious, it is beautiful, too

  • BREAD:
  • 1 (6-ounce) all-purpose potato, peeled and halved
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon sugar
  • 2 tablespoons lukewarm water
  • 1 1/4 teaspoons active dry yeast
  • 1 1/2 cups whole-wheat flour
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon fresh sage, chopped
  • 1 1/4 teaspoons salt
  • 1 1/2 to 1 3/4 cups all-purpose flour
  • Cornmeal, for dusting
  • GLAZE & DECORATION:
  • 6 fresh chives
  • 6 to 8 sprigs fresh flat-leaf parsley
  • 4 to 6 fresh sage leaves
  • 1 egg white
  • 1 tablespoon water
4.5/5 (10 Votes)

Vegan Apple Cider Caramel Sauce

Vegan Apple Cider Caramel Sauce

By

from: http://kblog.lunchboxbunch

  • 1/2 cup apple cider
  • 1/2 cup vegan shortening (I used Earth Balance shortening sticks)
  • 1 cup vegan dry sugar (I used Whole Foods 365 brand)
  • 2 Tbsp maple syrup
  • 1-3 Tbsp corn starch (or arrowroot powder) *see variation notes above
  • 1 tsp ginger powder
  • Dash cinnamon
  • 2 Tbsp lemon juice
  • pinch of salt (opt'l)
  • 1 tsp molasses (opt'l)
4.6/5 (10 Votes)

Vegan Pumpkin Cheesecake with a Gingersnap Crust

Vegan Pumpkin Cheesecake with a Gingersnap Crust

By

Homemade vegan pumpkin cheesecake is perfect for Thanksgiving dessert, or anytime of year you are craving pumpkin c

  • CRUST:
  • 1 1/2 cups organic vegan gingersnap cookies, about 24 cookies
  • 1/4 cup almonds
  • 2 teaspoons fresh ginger, grated
  • 2 tablespoons neutral tasting oil
  • 1/4 cup brown or palm sugar
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • PUMPKIN CHEESECAKE FILLING:
  • 2 (8-ounce) containers vegan cream cheese
  • 1/3 cup evaporated cane sugar
  • 1 (15-ounce) can organic pumpkin, or pumpkin pie filling
  • 1/4 teaspoon cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon whole-wheat pastry flour
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon neutral tasting oil
  • 1/8 teaspoon sea salt
4.6/5 (12 Votes)