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Recipes
Ribollita Soup-Vegan
By jacewildman
Heat the oil in a heavy large pot over medium heat
- 1/4 cup extra-virgin olive oil, plus some for drizzling on bread
- 1 onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, 1 minced and 1 whole
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 (15-ounce) can diced tomatoes
- 1 pound frozen spinach, thawed and squeezed dry
- 1 (15-ounce) can cannelloni beans, drained
- 1 tablespoon herbs de Provence
- 3 cups vegetable stock
- 1 bay leaf
- 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
Salmon Croquettes - Dairy Free
By jacewildman
Directions Mix the salmon, eggs, mashed potatoes, onion and garlic in a large bowl
- 8 ounces baked or poached salmon, flaked
- 2 large eggs, beaten
- 2 cups mashed potatoes
- 1 small white onion, diced
- 5 cloves garlic, minced
- Salt and pepper
- 6 tablespoons all-purpose flour
- Oil, for frying
Roasted Broccoli
By jacewildman
You preheat the oven to 425
- Broccoli
- 5 Tbs olive oil
- 1 1/2 tsps kosher salt
- 1/2 tsp fresh ground pepper
- 4 garlic cloves
- 1.5 Tbs more olive oil
- 3 Tbs toasted pine nuts
- 1/3 cup of freshly grated Parmesan cheese
- 2 Tbs julienned fresh basil
Pineapple Mango Salsa - Vegan
By jacewildman
Combine diced pineapple, mango, red onion, and cilantro
- 1 whole Pineapple, Peeled And Diced
- 1 whole Mango, Diced
- 1/2 whole Medium Red Onion, Finely Diced
- Fresh Cilantro, Chopped
- 1 whole Lime, Juiced
- Dash Kosher Salt
Ultimate Twice Baked Potatoes
By jacewildman
1. Preheat oven to 350 degrees
- 1 large baking potatoes
- 2 slices bacon
- 1/4 cup sour cream
- 2 tbls milk
- 1 tbls butter
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/4 cup shredded cheddar cheese, divided
- 2 green onions, sliced, divided
Cinnamon Bread - Dairy Free
By jacewildman
1) In a large bowl, mix together the flour, honey, yeast, cinnamon, salt, and baking powder
- 3 cups King Arthur Unbleached All-Purpose Flour OR Perfect Pastry Blend
- 1/2 cup honey
- 2 teaspoons instant yeast
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup warm almond milk
- 1/4 cup melted Earth Balance margarine
- 1 large egg
- 1 cup cinnamon chips or cinnamon Flav-R-Bites
- Cinnamon-Sugar Plus or cinnamon-sugar, for topping
Mushroom Fettuccine-Vegan
By jacewildman
1. Cook pasta according to package directions
- 1/4 pound fettuccine
- 1/2 medium red onion, chopped
- 1 small red pepper, chopped
- 1 tablespoon olive oil
- 5 large fresh mushrooms, sliced
- 1 teaspoon flour
- 1 cup almond milk
- 1/2 teaspoon lemon pepper seasoning
Bean Dip (Kowaleski)
By jacewildman
1. In a large skillet, cook the bacon and beef until meat is brown
- Sauce:
- 1/2 lb sliced bacon, diced
- 1/2 lb ground beef
- 1 28oz can pork & beans
- 1 17 oz can lima beans, rinsed and drained
- 1 16 oz can kidney beans, rinsed and drained
- 1/2 cup bbq sauce
- 1/2 cup ketchup
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tbls mustard
- 2 tbls molasses
- 1 tsp salt
- 1/2 tsp chili powder
Pasta Puttanesca - Dairy Free
By jacewildman
1. Bring a large pot of water to a boil
- Coarse salt
- 1 pound spaghetti, or linguine
- 3 tablespoons olive oil
- 6 medium cloves garlic, minced
- 1/2 teaspoon crushed red-pepper flakes
- 10 anchovies, crushed
- 1 (28-ounce) Italian plum tomatoes, seeded, chopped, and strained, reserving juice
- 3 tablespoons capers, drained
- 1/2 cup Kalamata olives, (3 ounces), pitted and coarsely chopped
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
Gridiron Grilled Veggie Sandwiches-Vegan
By jacewildman
1. Heat grill or grill pan to medium-high
- 1 1 pound eggplant, trimmed and sliced 1/4 inch thick, lengthwise
- 1/2 teaspoon salt
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon or grainy mustard
- 5 tablespoons olive oil
- 1/4 teaspoon black pepper
- 1 sweet onion, peeled, trimmed and cut into 1/4-inch rings (about 5)
- 1 12 ounce large zucchini, trimmed and sliced 1/4 inch thick, lengthwise
- 2 loaves (1 lb each) roasted garlic or traditional oval bread (unsliced)
- 1 cup jarred pesto