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Recipes
Broccoli and Quinoa Salad
By jacewildman
1. In a saucepan, bring quinoa and 3 cups water to boil
- 1/2 cup quinoa, rinsed
- 2 cups chopped broccoli florets
- 1/3 cup dried cranberries or raisins
- 1/4 cup unsalted roasted sunflower seeds
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tsp. grated lemon zest
- 1 tbsp. fresh lemon juice
- 1 tsp. liquid honey
- Pinch salt
- Pinch freshly ground black pepper
Eggplant Parmesan (Broiled)
By jacewildman
1. Preheat broiler to high; place a rack about 8 inches from heat source
- 1 15-oz. can diced tomatoes
- 2 medium eggplant (about 2 lb.), ends trimmed, cut into 1/3-inch-thick slices
- Salt and pepper
- 6 ounces part-skim mozzarella, shredded
- 1/4 cup grated Parmesan
- 1/3 cup Italian-seasoned bread crumbs
Hummus - Vegan
By jacewildman
Place all ingredients in a food processor and blend until smooth
- 4 cups garbanzo beans, drained (Two 16 oz can)
- 1 cup tahini*
- 1 cup lemon juice
- 3 or 4 cloves of garlic, minced (adjust to taste)
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Creamy Avocado Pasta - Vegan
By jacewildman
1. Bring several cups of water to a boil in a medium sized pot
- 1 medium sized ripe Avocado, pitted
- 1/2 lemon, juiced + lemon zest to garnish
- 1-2 garlic cloves, to taste
- 1/2 tsp kosher salt, or to taste
- ~1/4 cup Fresh Basil, (probably optional)
- 2 tbsp extra virgin olive oil
- 2 servings/6 oz of your choice of pasta
- Freshly ground black pepper, to taste
Strawberry Shortcake Cupcakes - Gluten and Sugar Free
By jacewildman
Preheat the oven to 325 degrees F
- 2 1/2 cups blanched almond flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2/3 cup honey
- 1/3 cup coconut oil, melted
- 4 large eggs, room temperature
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon zest
- 1/2 cup finely chopped strawberries
- Frosting
- 2 egg whites, room temperature
- 1/3 cup honey
- 1/4 teaspoon lemon juice or vinegar
- 1 1/2 tablespoons strawberry preserves (freshly pureed strawberries will work too)
Zucchini Bread - Dairy Free
By jacewildman
1) Preheat oven to 325 degrees F ( 165 degrees C)
- 3 eggs
- 1 cup olive oil
- 2 cups sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
Nutmeg Feather Cake (Dad)
By jacewildman
Cream shortening and sugar together and all the beaten eggs
- Topping:
- 1/2 cup shortening
- 1 tsp baking powder
- 1 1/2 cups white sugar
- 1 tsp nutmeg
- 3 whole eggs
- Dash of salt
- 2 cups sifted flour
- 1 cup buttermilk
- 1 tsp soda
- 1 tsp vanilla
- 1/4 lb. butter
- 1 cup brown sugar
- 1/2 cup cream
Banana Bread Classic
By jacewildman
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup honey*
- 1/4 cup margarine
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1/3 cup plain low-fat yogurt
- 1 teaspoon vanilla extract
- Cooking spray
Texas Caviar - Vegan
By jacewildman
Place all prepared vegetables and beans in large bowl
- Marinade:
- 1 can Black Eyed Peas (drained & rinsed)
- 1 can Black Beans (drained & rinsed)
- 1 cup frozen Kernel Corn (thawed)
- 1 cup diced Green Peppers
- 1 cup diced Red Peppers
- 1 cup diced Celery
- 1 diced White or Red Onion
- minced Jalapenos (to taste)
- 3/4 cup Olive Oil
- 3/4 cup Sugar (can substitute Splenda)
- 3/4 cup Apple Cider Vinegar
Banana and Blueberry Muffins - No Sugar - Dairy Free
By jacewildman
1. Preheat oven to 350 degrees
- 1 cup bananas
- 1 egg
- 1/2 cup water
- 1/2 cup olive oil
- 2 cups flour
- 1 tsp baking soda
- 2 1/4 tsp baking powder
- 1 cup blueberries