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Recipes
Vegan Cranberry-Orange-Nut Cookies
By mm_food4me
Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredi...
- 1 1/2 cups whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1/2 cup chopped dried cranberries
- 1 cup plus 3 tablespoons organic sugar, divided
- 1/2 cup smooth, unsweetened applesauce
- 1/4 cup light vegetable oil
- 1 tablespoon freshly grated orange zest
- 3 tablespoons orange juice
No Rise Pizza Dough
By mm_food4me
This easy dough can be made in under five minutes in the food processor and needs no tedious rising time
- 1/2 cup plus 2 tablespoons warm water
- 2 1/2 teaspooons active dry yeast (1 package)
- 1 teaspoons sugar
- 1 1/2 cups plus 2 tablespoons bread flour
- 3/4 teaspoon salt
- 1 tablespoon extra virgin olive oil
No Bake Pumpkin Cheesecake Bites
By mm_food4me
Place the crust ingredients in your blender and pulse until the mixture comes together; this should take about 1 mi...
- 1 cup pitted dates
- 1/2 cup almond flour
- 1 tbsp cacao powder
- 2 tsp vanilla extract
- 1 tbsp almond milk
- 1 1/2 cups raw cashews
- 1/3 cup maple syrup
- 1/3 cup canned pumpkin
- 1 tsp pumpkin spice
Cauliflower Rice Tabbouleh Salad
By mm_food4me
Instructions Place cauliflower "rice" in a medium bowl
- 3 cups cauliflower "rice"
- 2 cups diced tomatoes
- 1 cup chopped cucumber
- 1 shallot, minced
- 1 cup parsley, roughly chopped
- 1 cup fresh mint, roughly chopped
- Juice of 1-2 large lemons
- 2-4 tablespoons avocado or olive oil
- Salt and pepper, to taste
Blackberry Cobbler
By mm_food4me
1. Preheat oven to 350 degrees F (175 degrees C)
- 1/2 cup butter
- 2 cups self-rising flour
- 2 cups white sugar
- 2 cups milk
- 3 1/2 cups blackberries
Tween Twister
By mm_food4me
1. In a steamer pot, place carrots in basket and steam for about 15 minuts or until soft
- 4 carrots chopped
- 1 c. chopped raw spinach
- 1 c. chopped pineapple
- 1 c. pomegranate juice
- juice of 1/2 orange- about 3 T.
Spelt Mixed Salad
By mm_food4me
Spelt Mixed Salad For Easter brunch I needed to make a salad that was filling, refreshing, and could be enjoyed by...
- Dressing:
- 1 cup dry spelt berries, soaked for 2 hours
- 1 cup dry chickpeas, soaked for 2 hours (or 2 cups canned)
- 1 cucumber
- 1 tomato
- 1 celery stick
- 1 red bell pepper
- 3 radishes
- 2 spring onions
- 1 tablespoon olive oil
- juice from 1/2 lemon
- fresh parsley leaves, chopped
Peppered Pork and Parmesan Flatbread Sandwiches
By mm_food4me
For the flatbread: Combine the yeast, sugar and 1/4 cup lukewarm water in a small bowl and let the yeast puff up an...
- 3/4 teaspoon active dry yeast
- Pinch of sugar
- 3 tablespoons extra-virgin olive oil, plus more for oiling
- 1 1/2 teaspoons salt
- 3 1/4 cups bread flour
- 1/2 teaspoon sugar
- Fine sea salt
- One 3 1/2-pound pork loin roast, fat cap left on
- 3 tablespoons black peppercorns
- 5 tablespoons butter
- 6 cloves garlic, finely grated
- 3 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh thyme
- 2 tablespoons canola oil
- 1 cup mayonnaise, such as Kraft Homestyle
- 6 tablespoons extra-virgin olive oil
- Pinch of salt
- 1/2 teaspoon freshly ground black pepper
- 1 clove garlic, finely grated
- Zest and juice of 1 lemon (2 tablespoons juice)
- 3 ounces Parmesan, shaved thinly
- 2 cups arugula
Mexican-style Quinoa Salad
By mm_food4me
You can find all these ingredients at your regular grocery store
- 1 cup dry quinoa
- Half bag of arugula or baby spinach
- 1 avocado, diced
- 1/2 cup grape tomatoes, halved
- 1/2 cup chopped red pepper
- 1 spring onion or shallot
- 1 clove garlic, minced
- 1/2 cup cilantro leaves, stems removed
- Cayenne pepper
- Lime
- Tapatio or favorite Mexican hot sauce
Slow cooker bean and quinoa chili
By mm_food4me
Directions: Add all of the ingredients except corn and quinoa to the slow cooker
- 16 oz dried red beans, pre-soaked overnight
- 8 oz dried black beans, pre-soaked overnight
- 28 oz canned chopped tomatoes
- 2 tbsp natural taco seasoning
- 10 oz frozen organic corn
- 1 cup uncooked quinoa
- 2 tbsp organic tomato puree
- 2 tsp Celtic salt
- 6 cups hot water