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Recipes
Baked Oatmeal-Crusted Tilapia with Lemon Mayonnaise
By Sarah-Lyn
Prep Time 15 MinutesCook Time 15 MinutesDifficulty Easy
- •4 whole Tilapia Fillets (fresh Or Frozen)
- •2 cups Quick Oats
- •1/3 cups Bread Crumbs
- •1/3 cups Grated Parmesan Cheese
- •1 Tablespoon Fresh Chives, Chopped
- •2 teaspoons Parsley
- •Salt And Pepper, to taste
- •4 Tablespoons Low-fat Mayonnaise (you May Need A Little Extra If Your Fillets Are Bigger)
- •1/2 teaspoons Grated Lemon Rind
- •1/2 teaspoons Lemon Juice
Apple Quinoa Cookies with Dates and Walnuts
By Sarah-Lyn
Preheat your oven to 350 degrees
- 1/2 cup sorghum flour
- 1/2 cup rice flour
- 1/2 cup tapioca flour
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon of xanthan gum
- 3 cups quinoa flakes
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 8 oz. dried dates, chopped
- 1 cup walnuts, chopped
- 1 cup apple, chopped fine (I used my mini-prep food processor)
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 1 cup butter (2 sticks)
- 2 large eggs
- 1 teaspoon vanilla
Chipotle and Lime Marinated Mushrooms
By Sarah-Lyn
1. Toss all ingredients together and let marinate in refrigerator at least 2 hours or overnight
- 1 Tbsp minced fresh oregano (or 1 tsp. dried)
- 1 to 2 Tbsp pureed canned chipotle chiles in adobo sauce (depending on how much spice is desired)
- 2 Tbsp minced garlic
- 1/2 cup olive oil
- 1/3 cup fresh lime juice
- 1 medium lime, thinly sliced into circles
- 2 tsp salt
- 1 small red onion, halved lengthwise, then very thinly sliced into half moons
- 2 lbs very small button mushrooms (or medium mushrooms, halved)
- 1/4 cup coarsely chopped Italian parsley
Dinner Rolls
By Sarah-Lyn
*If you are using active dry yeast, place it in the heated milk for a few minutes before using
- 7 + 3/8 oz all-purpose flour
- 1 tsp yeast*
- 3/8 oz potato flour (or 3.8 oz additional AP flour)
- 1/2 oz sugar
- 3/4 tsp salt
- 4 + 5/8 oz non-dairy milk (I used soy), heated to luke-warm in the microwave.
- 1 oz (2 Tbsp) melted butter (I used Earth Balance)
Lavender & Lemon Cheesecake
By Sarah-Lyn
Cheesecake: 3 cups cashews (preferably soaked for 3-4 hours) 3/4 cup lemon juice 2/3 cup honey/agave/maple syrup...
- Crust:
- 1/2 cup dates
- 1 1/2 cups nuts (I used soaked walnuts and almonds)
- Surround the inside of a cake pan with wax paper or plastic wrap. Process dates and nuts together until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan. Do so. Set in fridge.
Chewy Chocolate Chip Cookies
By Sarah-Lyn
These Chewy Chocolate Chip Cookies are no nonsense soft, chewy chocolate chip cookies like your vegan grandma used ...
- 2 Tablespoons golden flax meal
- 3 Tablespoons water
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cups + 2 Tablespoons (1 3/4 sticks margarine), room temperature
- 1 1/2 cups sugar
- 2 teaspoons molasses
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Orange-Vanilla Bean Cupcakes
By Sarah-Lyn
1.Preheat oven to 350 degrees
- 4 ounces (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 vanilla beans, split and scraped, pods reserved for another use
- 1 tablespoon finely grated orange zest
- 2 large eggs
- 3/4 cup heavy cream
- 1/4 cup fresh orange juice
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- Swiss Meringue Buttercream
- Candied citrus slices, for decorating
Paella
By Sarah-Lyn
In a paella pan or large skillet with lid, heat olive oil and sauté onions until they are transparent
- •1 pound Peeled And Deveined Shrimp
- •1/2 pounds Sea Scallops
- •1/2 pounds Calamari Rings, Optional
- •1/2 pounds Grouper, Cut In Chunks
- •10 whole Little Neck Clams
- •10 whole Fresh Mussels
- •4 cloves Garlic, Minced
- •1 whole Large Onion Diced Small
- •1 whole Green Pepper, Diced Small
- •2 whole Vine-Ripened Tomato, Seeded And Diced
- •2 whole Bay Leaves
- •2 Tablespoons Olive Oil
- •8 ounces, fluid Dry White Wine
- •1 pinch Saffron
- •2 teaspoons Koher Salt
- •2 teaspoons Freshly Ground Black Pepper
- •20 ounces, fluid Vegetable Stock
- •10 ounces, weight Uncooked Valencia Rice
- •12 whole Asparagus Spears
- •2 whole Lemons, Cut Into Wedges
- •4 ounces, weight Green Peas, Thawed
Creamy Broccoli and Kale Soup
By Sarah-Lyn
From: For the Love of Food blog
- Serves 4
- Adapted from Whole Living Magazine
- 1 Tablespoons olive oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable stock
- 1 bunch broccoli, chopped (6 cups)
- 1/2 bunch kale, chopped (4 cups)
- 2 Tablespoons tahini
- Coarse sea salt and freshly ground black pepper
- 1 lemon, cut into wedges
Fall Chocolate Tart
By Sarah-Lyn
In a large bowl mix together flour and salt // Add butter to flour and mix with your finger tips to get a fine sand...
- Shortcrust Pastry
- 250 g flour
- 80 ml water
- 125 g butter at room temperature and diced
- 1 pinch of salt
- Frangipane Filling
- 110 g hazelnut meal
- 120 g brown sugar
- 4 eggs
- 20 g cocoa powder (unsweetened)
- 2 tbsp fresh cream
- 1 tsp rum
- 1 pinch of salt