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Recipes
Jennifer's Oriental Coleslaw
By jacewildman
Mix together dressing ingredients, bring to a boil & simmer for 2 minutes
- Salad
- 1-2 lbs coleslaw mix
- 1/2 bunch green onions
- 1 pkg ramen noodles (no seasoning)
- 2 tbls butter
- 1/2 cup sliced almonds
- Dressing
- 1/2 cup sugar
- 1/3 cup oil
- 1/4 cup vinegar
- 4 tbls soy sauce
Asparagus-Spinach Pesto Pasta with Blackened Shrimp
By jacewildman
Bring 2 pots of water to a rolling boil, one large for the pasta and one medium sized for the asparagus
- 1 bunch asparagus spears (about 1 lb), trimmed of tough ends and halved crosswise
- 3 handfuls baby spinach leaves
- 2 cloves garlic, peeled
- 1 cup freshly grated Parmesan cheese, plus more for topping
- 1/4 cup extra-virgin olive oil, plus 1 Tbsp. for cooking the shrimp
- Juice of 1/2 lemon
- 1/2 teaspoon ground sea salt
- 1 lb. (16 oz.) of dried pasta
- 1 lb. raw shrimp, deveined and peeled
Crock Pot Mushroom Barley Soup - Vegan
By jacewildman
1. Place the broth, carrots, celery, mushrooms, sherry, minced onion, salt, and thyme into the crock pot
- 10 cups vegetable broth
- 1/2 cup baby carrots, cut into rounds
- 2 stalks celery, thinly sliced
- 10 ounces white mushrooms, sliced
- 8 ounces crimini mushrooms, sliced
- 1/8 cup dried porcini mushrooms
- 2 tbsp. sherry
- 1 tsp. dried minced onion
- 1 tsp. fine sea salt
- 1/4 tsp. dried thyme
- 3/4 cup barley,raw
Guacamole Bruschetta - Vegan
By jacewildman
Preheat the oven to 400ºF
- 1/2 loaf French bread
- 1 clove garlic
- 2 Tablespoons olive oil
- 2 tomatoes, medium chopped
- 2 avocados, medium chopped
- 1/3 cup finely chopped onion
- 1/4 cup chopped cilantro
- 2 Tablespoons freshly squeezed lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Mexican Lime Rice - Vegan
By jacewildman
Cook the rice, broth and salt in a rice cooker
- 1 1/2 cups long-grain Rice
- 3 cups Broth
- 1/2 tsp Kosher Salt
- 1/4 cups Cilantro leaves, finely chopped
- 2 Tbls Fresh Lime Juice
Wholesome Homemade Honey Whole Wheat Bread - Vegan
By jacewildman
Prep Time: 3 hrs Total Time: 3 3/4 hrs 1 Dissolve yeast in warm water
- 2 envelopes yeast
- 4 cups water
- 1/2 cup Earth Balance margarine, softened
- 1/4 cup molasses
- 1/2 cup honey
- 2 teaspoons salt
- 6 cups whole wheat flour
- 4 cups white flour
Citrus Caesar Salad - Dairy Free
By jacewildman
Zest the orange, lemon, and lime
- FOR THE SHRIMP:
- 1 navel orange
- 1 lemon
- 1 lime
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. chopped fresh oregano
- 2 tsp. minced garlic
- 1 ⁄2 tsp. red pepper flakes
- 1 ⁄2 tsp. kosher salt
- 20 large shrimp, peeled and deveined (about 1 lb.)
- FOR THE SALAD:
- 1 tsp. Dijon mustard
- 1 tsp. minced garlic
- 1 ⁄2 tsp. honey
- 1 ⁄2 tsp. anchovy paste
- Kosher salt and black pepper to taste
- 1 ⁄4 cup extra-virgin olive oil
- 1 head romaine lettuce, chopped (8–10 cups)
- 2 avocados, pitted, peeled, and sliced
- 1 cup halved cherry tomatoes
Rice Krispie Treats - Vegan
By jacewildman
1. In large saucepan melt butter over low heat
- 3 tablespoons Earth Balance margarine
- 1 package (10 oz., about 40) regular marshmallows
- OR - 4 cups miniature marshmallows
- 6 cups Rice Krispies®
Argentinean Pork - DF
By jacewildman
Combine 2 tablespoons oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and red pepper in a shallow dish
- 6 tablespoons olive oil, divided
- 1 cup fresh parsley leaves, divided
- 2/3 cup fresh cilantro leaves, divided
- 1/2 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper
- 1 (1-pound) pork tenderloin, trimmed
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- Cooking spray
- 1 tablespoon fresh oregano leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 2 garlic cloves, chopped
- 1 shallot, chopped
Fresh Corn Salsa - Vegan
By jacewildman
COMBINE all ingredients except dressing in large bowl
- 4 tomatoes (1-1/2 lb.), chopped
- 1 cup cooked fresh corn kernels
- 1/4 cup finely chopped red onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup Zesty Italian Dressing