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Recipes
Vegan: Leslie Taylorson's Spinach and Potato Latke
By JoFClark
1 Place macadamia nuts, garlic, salt, lemon juice and water into the blender and blend well until mixture is smooth...
- Sour Cream Mixture
- 1 cup macadamia nuts, soaked 8 hours and drained
- 2 cloves garlic, minced
- 2 t sea salt
- 1/2 cup lemon juice, freshly squeezed
- 1 cup filtered water
- 1 cup pine nuts, soaked 2 hours and drained
- 6 cups spinach, chopped fine
- 1 sweet onion, chopped fine
- 6 small red potatoes, grated
- 1/2 cup ground flax seed
- 1 t paprika powder
Vegan: No Bake Granola Bars
By JoFClark
Combine dry ingredients in a bowl
- No Bake Granola Bars
- Ingredients
- 1 cup rolled oats
- 1 cup Rice Chex (or other cereal)
- 2 tablespoons chia seeds
- 2 tablespoons ground flaxseed
- 1/4 cup pumpkin seeds
- 1/4 cup chopped almonds (or your favorite nut)
- 1/2 cup nut butter
- 1/3 cup honey
- 2 tablespoons chocolate chips, optional
Vegetables: Scalloped Tomatoes
By JoFClark
Sauté celery and onion in butter Until tender
- 1 cup diced celery
- 1 cup chopped onion
- 1 T butter
- 2 T all purpose flour
- 3 1/2 c peeled, chopped tomatoes, drained
- 1 T brown sugar
- 2 t prepared mustard
- Dash of pepper
- 3 slices white bread, cut in cubes and toasted
Vegan: Clean Eating Cilantro Salsa
By JoFClark
The Gracious Pantry
- 5-6 small-medium tomatoes
- 4 small garlic cloves (or two large ones)
- Jalapeño peppers (choose the type & amount based on how spicy you like your salsa)
- Cilantro (about 1/2 cup chopped, but again, use to your liking)
- Red onion (1 large or two small)
- Read more: http://www.thegraciouspantry.com/clean-eating-cilantro-salsa/#ixzz2yKPkZoJi
- © The Gracious Pantry. All rights reserved.
- Follow us: @graciouspantry on Twitter | GraciousPantry on Facebook
Breads: Peggy Bird (Miller)'s Strawberry Bread
By JoFClark
Mix dry ingredients Make a well in center and add eggs and oil, stirring only until moist Stir in strawberries and
- 3 cups flour
- 1 t salt
- 1 t soda
- 1 T ground cinnamon
- 2 cups sugar
- 3 eggs, well beaten
- 2 (10 oz) packages frozen strawberries, thawed and drained
- 1 1/4 cups chopped pecans
- Red food coloring (optional)
Desserts: Mrs. Woosley's Trifle Treat
By JoFClark
1969
- 1 package (3 1/4 oz) Jello Vanilla Pudding - pie filling
- 2 1/2 cups milk
- 8 " sponge cake layer
- 1/2 cup orange juice
- 1/4 cup sherry
- 1/3 cup red raspberry preserves
- 2 T hot water
- 2 cups Dream Whip Whipped Topping
- Almonds (optional)
- Maraschino cherries (optional)
Cakes: Mrs. Alden's Angel Wings
By JoFClark
Break cake into bite size pieces and put in long pyrex dish Make pudding as directed using the amount of milk above
- 1 angel food cake medium size
- 1 package vanilla pudding
- 3 cups milk
- 1 package plain gelatin
- 1/4 cup milk
- 1 pint whipping cream
Grains/Pastas: Butternut Squash Risotto
By JoFClark
In a small saucepan, over medium heat, melt 4 T of the butter
- 7 T unsalted butter
- 2 T minshed fresh sage, plus more for garnish
- 6 cups vegetable or chicken stock
- 2 cups butternut squash puree (Williams Sonoma)
- 2 T olive oil
- 2/3 cup caramelized onions
- 2 cups Arborio rice
- 1 t minced fresh rosemary
- 1/2 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish
- Salt and ground pepper to taste
Vegan: Vegan Cream of Cauliflower Soup
By JoFClark
In a large saucepan, heat the oil over medium heat and sauté the garlic, leeks, and 1/4 teaspoon of salt for about...
- http://www.keyingredient.com/
- 2 cups (200g) chopped leeks (white parts only, from 2 or 3 leeks)
- Celtic sea salt
- 1 head cauliflower, chopped
- 7 cups (1.65l) vegetable broth (I use Massel)
- 1/4 cup (35g) raw unsalted cashews or 1/4 cup (35g) blanched slivered raw almonds, soaked
- 3 tablespoons chopped chives or a grating of nutmeg (optional; choose one, not both), to garnish
Salads: Frugal Gourmet's Lentil Salad
By JoFClark
Soak beans in 1 1/2 quarts water
- 1 1/2 cups lentils
- Parsley
- Chopped green onion
- Dressing
- 8 T oil
- 2 lemons
- Black pepper
- 1/4 t coriander & cumin