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Recipes
Pumpkin Puff Cookies
By Demi
Preheat oven to 350F (175C)
- 1 cup flour
- 1 cup sugar
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tbsp ground flaxseeds
- 3 tbsp water
- 1/2 cup unsweetened pumpkin puree
- 1/4 cup vegan margarine, room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp maple extract
- 1/2 cup raisins
- 1/2 cup walnuts, finely chopped
Oven-Steamed Whole Snapper with Black Bean Sauce
By Demi
Preheat oven to 450°F. Rinse snappers and pat dry with paper towels
- Accompaniment:
- two 1 1/2-pound red snappers, cleaned, leaving heads and tails intact
- 1 tablespoon minced peeled fresh gingerroot
- 2 garlic cloves, minced
- 1/4 cup medium-dry Sherry
- 3 tablespoons soy sauce
- 1/2 pound fresh shiitake mushrooms, stems discarded and caps sliced thin
- 4 medium carrots (about 1/2 pound), cut into julienne strips
- 6 scallions, cut into julienne strips
- 2 tablespoons fermented black beans,* rinsed lightly
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 cup long-grain white rice, cooked according to package instructions and omitting any butter or margarine
Baked Spiced Butternut Squash with Apples and Maple Syrup
By Demi
Preheat oven to 400°F. Butter 13 x 9 x 2-inch glass baking dish
- 1/2 cup (1 stick) butter
- 3/4 cup pure maple syrup
- 1/4 cup apple juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 3 small butternut squashes, peeled, halved lengthwise, seeded, cut crosswise into 1/3-inch-thick slices
- 4 6-ounce Granny Smith apples, peeled, halved, cored, cut into 1/4-inch-thick slices
Mama Mayhem's Perfectly Easy No-Bake Cookies
By Demi
Place a sheet of parchment paper or wax paper on cookie sheet and set aside
- 1/2 cup sugar
- 1/2 tsp vanilla
- 1/4 cup "milk"
- 1/4 cup nut butter
- 1/4 cup vegan margarine
- 2 tsp unsweetened cocoa powder
- 1 1/2 cup quick oats
- 1 cup walnuts, finely chopped
Peach Bellini
By Demi
Combine peach chunks, sugar, and lemon juice in a bowl
- GARNISH:
- 2 large peaches, cut into chunks
- 1/2 cup sugar
- 2 tsp fresh lemon juice
- 1 bottle champagne, or sparkling wine
- 1 large peach, cut into 6 slices
- 6 mint sprigs
Molasses Ginger Cake
By Demi
In a blender puree all wet ingredients or chop dates finely and whisht wt ingreadients togerh
- DRY:
- 2 1/2 cups spelt flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp cayenne
- 1/2 tsp dried fennel
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- WET:
- 2/3 cup sunflower oil
- 1/2 cup unrefined sugar
- 3/4 cup molasses
- 1 cup soymilk or ricemilk
- 1 tbsp apple cider vinegar (curdles soymilk)
- 1 cup soaked dates
- 2 tbsp ginger, grated (1/2 if dried)
Crockpot Vegan Stuffing
By Demi
Sauté onion, celery, mushroom, and parsley in a little veggie broth
- 2 cups chopped onions
- 2 cups chopped celery
- 1/4 cup chopped fresh parsley
- 1 (12 ounce) pkg sliced mushrooms
- 12 cups dried out McDougall-approved cornbread or ww bread crumbs (I used a combo of the two)
- 1 teaspoon poultry seasoning
- Salt to taste (I used about 1/4 - 1/2 teaspoon)
- 1 1/2 teaspoons sage
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon marjoram
- 3 1/2 - 4 1/2 cups veggie broth
Balsamic Roasted Sweet Potatoes & Squash
By Demi
Preheat oven to 400F. In a large bowl, combine all the ingredients and toss
- 2 large sweet potatoes, chopped
- 1 medium squash, chopped
- 2-3 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, minced
- 1 tsp salt
- 1 tsp pepper
Artichoke and Black Bean Dip
By Demi
In a food processor, blend together the beans, garlic, vinegar, oil, salt, and pepper until coarse
- 1 1/2 cups cooked or canned black beans
- 1 clove garlic, roughly chopped
- 2 tsp apple cider vinegar
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 6oz jar artichoke hearts, chopped
Quick Vanilla Buttercream Frosting
By Demi
recipe courtesy Gale Gand
- 3 cups confectioner's sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream