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Recipes
Quinoa Salad
By jacewildman
Bring the water to a boil in a large saucepan
- 12 cups water
- 1 1/2 cups quinoa, rinsed
- 5 pickling cucumbers, peeled, ends trimmed, and cut into 1/4-inch cubes
- 1 small red onion, cut into 1/4-inch cubes
- 1 large tomato, cored, seeded, and diced
- 1 bunch Italian parsley leaves, chopped
- 2 bunches mint leaves, chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 lemon, juiced
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 4 heads endive, trimmed and separated into individual spears
- 1 avocado, peeled, seeded and diced, for garnish
Sweet Potato, Spinach, and Black Bean Pie-Vegan
By jacewildman
1. Heat a pot with a lid over medium high heat
- 1 tablespoon olive oil
- 2 onions (1 cup), diced
- 6 cloves garlic, pressed or minced
- 1 cup vegetable broth
- 2 small sweet potatoes (2 cups), diced
- 2 cups frozen spinach
- 1 (15 ounce) can black beans, drained
- 1 teaspoon ground cumin
- 1 lime (2 tablespoons), juiced
- dash ground black pepper
- 1/2 cup nutritional yeast flakes
- 1/2 cup cilantro, chopped
- 1/2 pound round puff pastry (you could use phyllo dough)
Cinnamon Rolls - Vegan
By jacewildman
Mix yeast, sugar, and heated almond milk in a large mixing bowl and let stand until foamy
- Rolls
- 2 1/2 tsps active dry yeast
- 1/2 cups unbleached sugar
- 1 cups almond milk, warmed
- 2 eggs worth of egg replacer OR 2 Tbls ground flaxseeds whisked together with 6 Tbls hot water
- 1/3 cups Earth Balance margarine, melted
- 4 1/2 cups unbleached flour
- 1 tsp salt
- 1 cups brown sugar, packed
- 2 1/2 Tbls ground cinnamon
- 1/3 cup Earth Balance margarine, softened
- Frosting
- (3 oz) About 3/8 (3 oz) of a container of Tofutti Better Than Cream Cheese
- 1/4 cup Earth Balance margarine, softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Arugula and Apple Salad-Vegan
By jacewildman
In a large bowl, whisk together mustard, agave (or honey), vinegar, and olive oil
- dijon mustard
- agave or honey
- apple cider vinegar
- olive oil
- arugula greens
- granny smith apple, thinly sliced
Broccoli, Grape and Pasta Salad
By jacewildman
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted an...
- 1 cup chopped pecans
- 1/2 (16-oz.) package farfalle (bow-tie) pasta
- 1 pound fresh broccoli
- 1 cup mayonnaise
- 1/3 cup sugar
- 1/3 cup diced red onion
- 1/3 cup red wine vinegar
- 1 teaspoon salt
- 2 cups seedless red grapes, halved
- 8 cooked bacon slices, crumbled
Stuffed Grape Leaves-Vegan
By jacewildman
1. In a large skillet over medium high heat, saute the onions in 1/4 cup olive oil for 5 to 10 minutes, until trans...
- 1/4 cup + 2/3 cup olive oil, divided
- 2 medium yellow onions, finely chopped
- 4 cloves garlic, minced
- 1 cup basmati or long-grain rice
- 2 tablespoons chopped dill
- 1/4 cup parsley, chopped
- salt and pepper, to taste
- 1 (8 ounce) jar grape leaves, drained
- 2 lemons, juiced, divided
Flageolet Bean Salad
By jacewildman
Cook beans for about 45- 50 minutes, flageolet beans do not need to be pre-soaked
- 1/2 lb dry Flageolet Beans
- 1/4 cup black olives, sliced
- 2 carrots, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup peas, chopped
- 3 tablespoons olive oil
- 3 tablespoons white or red wine vinegar
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 3 Large basil leaves, chopped
- 1/4 teaspoon black pepper, fresh ground
- 1/2 teaspoon real salt
Biscuits (Best) - Dairy Free
By jacewildman
Preheat oven to 400 degrees and place rack in center of oven
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 Tbl sugar
- 1/2 cup cold Earth Balance margarine, cut into small pieces
- 3/4 cup almond milk
- 1 large egg, lightly beaten
- Melted Earth Balance margarine to top biscuits
Awesome Broccoli Marinara-Vegan
By jacewildman
Heat olive oil in a large skillet over medium heat
- 2 tablespoons olive oil
- 1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
- 1 pound broccoli florets
- 2 cloves garlic, chopped
- salt and pepper to taste
Sugar Cookies - Wilton
By jacewildman
Preheat oven to 350 degrees
- 1 cup (2 sticks) butter
- 1 1/2 cups granulated sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 2 3/4 cups all-purpose flour
- 1 tsp salt