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Recipes
Vegan Thumbprint Cookies
By mm_food4me
This recipe for thumbprint cookies comes from the Tassajara Zen Mountain Center, the legendary Buddhist monastery i...
- 1 cup unbleached flour
- 2 cups almonds, ground
- 4 cups baby rolled oats
- 1/2 teaspoon salt
- 1 cup maple syrup
- 1 cup canola or vegetable oil
- 1/2 cup jam, thinned with water
Hazelnut Truffles
By mm_food4me
Directions Preheat the oven to 325 degrees F
- 1 cup hazelnuts
- 3 1/2 ounces good bittersweet chocolate
- 3 1/2 ounces good semisweet chocolate
- 1/2 cup heavy cream
- 1 1/2 tablespoons hazelnut liqueur (recommended: Frangelico)
- 1 tablespoon prepared coffee
- 1/2 teaspoon good vanilla extract
Vegetarian Breakfast Sandwich
By mm_food4me
I just sauteed the corn salsa with some olive oil before scrambling in some eggs and cheese
- Fire roasted corn salsa
- olive oil
- eggs
- cheese
- English muffin
- sliced avocados
- salt and pepper
- squeeze of lime
Chocolate-Dipped Macaroons
By mm_food4me
MAKES 3 DOZEN 1. Heat oven to 375°
- 3 egg whites
- 3 cups unsweetened shredded coconut
- 1 cup turbinado sugar
- 3 tbsp. maple syrup or honey
- 2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 12 oz. dark chocolate chips, melted
Orzo Salad with Heirloom Tomatoes and Herbs
By mm_food4me
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
- 8 oz orzo (rice-shaped pasta)
- 2 tablespoons Sherry wine vinegar
- 1 tablespoon fresh lemon juice
- 1/4 - 1/2 cup extra-virgin olive oil
- 1 1/4 lbs assorted heirloom tomatoes, cut into 1/2-inch pieces
- 3/4 cup chopped green onions
- 1/2 cup sliced pitted oil-cured olives
- 1/2 cup thinly sliced fresh basil
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh Italian parsley
Curried Lentils and Spinach
By mm_food4me
In a dutch oven, heat the oil over medium heat
- 1 small shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon canola oil
- 1 cup red lentils
- 2 teaspoon curry powder
- 3 cups vegetable stock
- 1 14 oz can diced tomatoes
- kosher salt to taste
- 2 cups spinach
- 1/4 cup sour cream
Lentil Salad with Lemon-Rosemary Vinaigrette
By mm_food4me
1. To make the vinaigrette, in a bowl, whisk together the lemon juice, rosemary and 1 teaspoon salt
- For the vinaigrette:
- Juice of 2 lemons (about 1/4 cup}
- 1 tablespoon of fresh minced rosemary
- fine sea salt
- 1/2 cup of extra virgin olive oil
- For the lentils:
- 3 cups of coarsely chopped carrots
- 2 shallots, cut lengthwise into thin wedges
- 2 tablespoons of extra virgin olive oil
- Fine sea salt and freshly ground black pepper
- 1 1/2 cups of small brown lentils, or French green Puy lentils
- 1 bay leaf
- 1 clove of garlic, crushed flat but left whole
Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream
By mm_food4me
To make the cinnamon crunch, preheat the oven to 350 degrees F
- Cinnamon Crunch
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking rolled oats
- 1/2 cup light muscovado sugar
- 1 teaspoon ground cinnamon
- 7 tablespoons unsalted butter, cut into small cubes, cold
- Crust
- 2 cups graham cracker crumbs
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/8 teaspoon ground cinnamon
- 1 large egg, lightly beaten
- Filling
- 3 large eggs
- 3 large egg yolks
- 3/4 cup dark muscovado sugar
- 1/4 cup granulated sugar
- 2 tablespoons molasses
- 11/2 cups canned pumpkin puree
- 11/4 teaspoons ground cinnamon, plus more for the top
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine salt
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
- 3 tablespoons unsalted butter, melted
- Bourbon-Maple Whipped Cream (recipe follows), for serving
- Bourbon-Maple Whipped Cream
- 1 1/4 cups heavy cream, very cold
- 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
- 2 tablespoons Grade B maple syrup
- 1 to 2 tablespoons bourbon
STRAWBERRY CREAM CHEESE COFFEE CAKE
By mm_food4me
Preheat the oven to 350F. Line an 8 inch round pan with removable bottom with non-stick baking paper
- Butter Cake & Crumb Topping
- 2 cups all purpose flour
- 3/4 cup sugar
- 1/2 cup butter, cold and cut into chunks
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sour cream (full fat)
- 1 large egg
- 1 tsp vanilla extract
- Cream Cheese Filling
- 1 - 8 oz cream cheese, room temperature
- 1/4 cup sugar
- 1 large egg
- Strawberry Filling
- 1 1/2 cup fresh strawberries, cut into pieces
- 3 tbsp sugar
- 3 tsp water
- 1.5 tsp cornstarch
Fruity Fruit Sorbet
By mm_food4me
Instructions Place all ingredients in a food processor or blender and puree until smooth
- 1/2 cup strawberries, halved
- 1/2 cup raspberries
- 1 teaspoon fresh lemon juice (optional)
- 1/4 to 1/2 teaspoon Flora-Key or Stevia (optional)