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Recipes
Veggie Pinwheels - Vegan
By jacewildman
In a bowl, blend together the cream cheese, dill, lemon juice, paprika, garlic, and salt and pepper using a rubber ...
- 8 ounces veggie cream cheese, softened
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon lemon juice
- 1/2 teaspoon paprika
- 1 garlic clove, minced
- Salt and pepper to taste
- 1/2 cup grated carrot
- 1/2 cup finely chopped red bell pepper
- 1/2 cup tiny frozen peas, thawed
- 1 cup fresh broccoli, steamed, cooled, and chopped
- 6 (6- to 8-inch) white or whole wheat flour tortillas
Rice Pudding - Dairy Free
By jacewildman
Place rice and raisins in a greased 1-qt
- 1-1/2 cups cooked rice
- 1/4 cup raisins
- 2 eggs
- 1-1/2 cups almond milk
- 1/2 cup sugar
- 1/2 teaspoon ground nutmeg
- Additional almond milk, optional
Skordalia (Greek Garlic Dip) - Vegan
By jacewildman
Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt
- 12 oz. yellow potatoes, peeled
- Kosher salt, as needed, plus 1 tablespoon and 1 teaspoon
- 8 medium cloves garlic, minced
- 3/4 cup whole blanched almonds
- 1/2 cup extra-virgin olive oil
- 1/2 cup water
- 6 tablespoons freshly squeezed lemon juice
- 2 tablespoons white wine vinegar
- Freshly ground black pepper
Chicken Marsala (Ben)
By jacewildman
1) In a shallow bowl stir together flour, marjoram, salt, and pepper
- 1/4 cup all-purpose flour
- 1/2 tsp dried marjoram, crushed
- 1/8 tsp salt
- 1/8 tsp black pepper
- 4 skinless, boneless chicken breast halves
- 2 cups sliced freshed mushrooms
- 1/4 cup sliced green onion
- 3 tablespoons butter
- 1/2 cup chicken broth
- 1/2 cup dry marsala or dry sherry
- hot cooked pasta, such as angel hair or linguine (optional)
Old-Fashioned Sugar Cookies - Dairy Free
By jacewildman
Preheat oven to 350 degrees
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/4 cup packed light-brown sugar
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1 cup Earth Balance margarine, softened
- 2 large eggs
- Sanding sugar, for sprinkling
Killer Quinoa Salad
By jacewildman
In a bowl, whisk together lemon zest, lemon juice, oil, coriander, cumin and paprika
- Dressing:
- Finely grated zest and juice of 1 lemon
- 3 Tbsp. olive or vegetable oil
- 1 ⁄2 tsp. ground coriander
- 1 ⁄2 tsp. ground cumin
- 1 ⁄2 tsp. paprika
- Salt and freshly ground black pepper
- Salad:
- 1 cup red or white quinoa, rinsed well
- 1 ⁄2 tsp. salt
- 2 cups cold water
- 1 cup dried cranberries
- 1 ⁄4 cup finely diced dried apricots
- Warm water
- 2 ripe avocados
- 2 green onions, sliced diagonally
- 1 ⁄4 cup toasted slivered or sliced almonds
Old Fashioned Teacakes - Dairy Free
By jacewildman
Cream Earth Balance margarine; gradually add 2 cups sugar, beating well
- 1 cup Earth Balance margarine, softened
- 2 cups sugar
- 3 eggs
- 2 tablespoons almond milk
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Lemon Blueberry Muffins - Dairy Free
By jacewildman
Preheat oven to 400° F and line a jumbo muffin tin with 6 paper liners
- 1 1/2 cups all-purpose flour
- 3/4 cup vanilla-infused organic sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup organic coconut oil, melted
- 1/3 cup water {or organic almond milk}
- 1 organic large egg
- Zest of an organic lemon
- Juice of half an organic lemon
- 1 cup fresh organic blueberries
Candied Yams
By jacewildman
Boil sweet potatoes about 10 minutes
- 4 medium sweet potatoes
- 1 stick butter or margarine
- 1 cup white sugar
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon nutmeg
- 2 tablespoons flour
Carrot Cake - Dairy Free
By jacewildman
Preheat oven to 350 degrees F (175 degrees C)
- 3 teaspoons lemon juice
- 1 1/4 cups almond milk
- 2/3 cup vegetable oil
- 2 teaspoons orange zest
- 3/4 cup packed brown sugar
- 3 teaspoons vanilla extract
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots