Sarah-Lyn's profile page
Recipes
Vegetarian Chef's Salad
By Sarah-Lyn
Dressing: In small bowl, stir together mayonnaise, pickle, oil, chili sauce, lemon juice, capers, mustard, salt and...
- Dressing:
- Ingredients
- 6 6cups cups(1.5 L) (1.5 L) torn iceberg lettuce, (about half head)
- 2 2cups cups(500 mL) (500 mL) torn radicchio lettuce, (about half head)
- 1/2 1/2cup cup(125 mL) (125 mL) alfalfa sprouts, (about half 35 g pkg)
- 4 4radishradishes, thinly sliced
- 3/4 3/4cup cup(175 mL) (175 mL) sliced cucumber
- 1/3 1/3cup cup(75 mL) (75 mL) thinly sliced sweet onion
- 1/2 1/2cup cup(125 mL) (125 mL) canned chick peas, drained and rinsed
- 3 3hard-cooked eggeggs, quartered
- 1 1large tomatotomatoes, cut into 12 wedges
- 1/2 1/2avocadoavocados, pitted, peeled and sliced
- 2 2oz oz(57 mL ) (57 mL ) Swiss cheese, julienned
- 2 2oz (60 g) oz (60 g)Cheddar cheese, julienned
- 1/4 1/4cup cup(50 mL) (50 mL) light mayonnaise
- 1 1tbsp tbsp(15 mL) (15 mL) minced dill pickledill pickles
- 1 1tbsp tbsp(15 mL) (15 mL) extra-virgin olive oil
- 2 2tsp tsp(10 mL) (10 mL) chili sauce
- 1-1/2 1-1/2tsp tsp(7 mL) (7 mL) lemon juice
- 1/2 1/2tsp tsp(2 mL) (2 mL) capercapers, minced
- 1/2 1/2tsp tsp(2 mL) (2 mL) Dijon mustard
- pinch pincheach salt and pepper
Olive-Tomato Tapenade
By Sarah-Lyn
1. Run all ingredients through the food processor, then mix well
- 1/2 pound roasted red onions (see tips below)
- 1 Tbsp minced fresh garlic
- 1/2 Tbsp dried oregano
- 1 cup stuffed green olives
- 2 Tbsp chopped sun-dried tomatoes
- 1/2 Tbsp dried basil
- 1 cup extra-virgin olive oil
Oat and Fruit Bars
By Sarah-Lyn
Preheat oven to 350°F. Melt the butter and pour it over the oats
- 1/4 cup vegan butter -- melted
- 3 cups large flake oats
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1 cup slivered almonds
- 1 cup puffed cereal (millet or rice)
- 1/2 cup dried cranberries
- 1/2 cup dried apricots
- 1 cup agave nectar (or brown rice syrup)
- 1/4 cup organic cane sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
Angel Food Cake
By Sarah-Lyn
Angel Food Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven
- 1 1/4 cups (125 grams) sifted cake flour
- 1 1/2 cups (300 grams) granulated white sugar, divided
- 1 1/2 cups (360 ml) egg whites, at room temperature (from about 12 large eggs)
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon pure almond extract
- Note: Cream of Tartar is tartaric acid and is a fine white crystalline acid salt which is a by-product of the wine-making industry. It is used when whipping egg whites to stabilize them and to prevent over beating and the whites drying out.
Apple Cranberry Muffins
By Sarah-Lyn
“I often make several different kinds of breads to give as gifts to family and friends on special occasions,” w...
- TOPPING:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2-1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 eggs
- 1-1/2 cups (12 ounces) reduced-fat sour cream
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped peeled tart apple
- 1 cup dried cranberries
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons cold butter
Chickpea 'n' Red Onion Burgers
By Sarah-Lyn
In a small bowl, combine onion and vinaigrette; set aside
- 1 large red onion, thinly sliced
- 1/4 cup fat-free red wine vinaigrette
- 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
- 1/3 cup chopped walnuts
- 1/4 cup toasted wheat germ
- 1/4 cup packed fresh parsley sprigs
- 2 eggs
- 1 teaspoon curry powder
- 1/2 teaspoon pepper
- 1/3 cup fat-free mayonnaise
- 2 teaspoons Dijon mustard
- 6 sesame seed hamburger buns, split
- 6 lettuce leaves
- 3 tablespoons thinly sliced fresh basil leaves
Green Beans with Mushrooms & Shallots
By Sarah-Lyn
1. Place green beans in a steamer insert placed in a pan above a small amount of boiling water
- 1 lb. fresh green beans, trimmed and cut into 1-inch pieces
- 1 Tbsp. water
- 2 Tbsp. olive oil
- 2 medium shallots, sliced (about 1/3 cup)
- 3/4 lb. assorted fresh mushrooms (button, baby bella, shiitake, oyster, chanterelle, etc), sliced
- salt and freshly ground pepper to taste
Apple Crumble and Vanilla Ice Cream
By Sarah-Lyn
Mix oats, 1 cup sugar, and flour in bowl
- 2 1/2 cups old-fashioned oats
- 1 1/2 cups (packed) golden brown sugar
- 1 cup all purpose flour
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- Nonstick vegetable oil spray
- 4 pounds large Granny Smith apples, peeled, halved, cored, each half cut into 6 slices
- 3 tablespoons fresh lemon juice
- 1 tablespoon ground cinnamon
- Vanilla ice cream
Vegan Oatmeal and Apple Crumble
By Sarah-Lyn
Pre-heat oven to 350 degrees
- 4 medium apples, peeled and chopped
- 3 tbsp sugar
- 1 tbsp maple syrup
- 3 - 4 tbsp water
- 3 tbsp lemon zest
- 1/3 cup sugar
- 1 1/2 cups oatmeal
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup melted margarine
Agave and Honey Oatmeal M&M Cookies
By Sarah-Lyn
1. Preheat oven to 375°F
- 2 Tbs lightly beaten egg
- 3 Tbs agave nectar
- 1 Tbs honey
- 2 Tbs vegetable oil
- 1 tsp vanilla extract
- 1/2 cup whole wheat pastry flour
- 1 Tbs ground flaxseed (or wheat germ)
- 1/8 tsp baking soda
- 1/8 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp (heaping) ground cinnamon
- 3/4 cup old fashioned oats
- M&M’s or raisins