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Recipes
Zucchini Pancakes
By Greywolf
Combine 1 pound zucchini and salt in a large bowl
- 1 pound zucchini, shredded
- 1/4 teaspoon salt
- 1/2 cup finely chopped red onion
- 1/2 cup finely shredded Parmesan cheese
- 1/2 cup white whole wheat flour or all-purpose flour
- 1/2 cup refrigerated or frozen egg product, thawed
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- Nonstick cooking spray
- 1 teaspoon extra virgin olive oil
- 1/4 cup light dairy sour cream (optional)
- Chopped red onion (optional)
- Shredded or bite-size sticks zucchini (optional)
S'More Sandwich Cookies
By Greywolf
Preheat oven to 325 F. Beat cream cheese, icing sugar, butter and vanilla with electric mixer on medium speed un...
- 1 x8 oz cream cheese, softened
- 1 cup icing sugar
- 3/4 cup butter, softened
- 1/2 tsp vanilla
- 2 cups flour
- 1/2 tsp baking soda
- 4 tsp coloured sugar
- 1/3 cup marshmallow creme
- 2 squares semi-sweet chocolate, melted
Baked Tofu
By Greywolf
I use this tofu for adding to stir-fries, and in a "tuna" noodle casserole or mix it with mayo and other fixings to...
- 1 lb extra-firm regular tofu (NOT silken)
- 1/8 about 1/8 cup vegan soy sauce
- VARIATIONS
- 1 tsp sesame oil added to the soy sauce for use in stir fries
- 1/4 tsp poultry seasoning or rosemary for a vegan turkey substitute.
- Kelp powder (optional)
Cucumber Mint Raita
By Greywolf
Straining the yogurt is an idea borrowed from the method used to make tzatziki, the Greek cousin to raita
- 2 cups Balkan-style yogurt
- 1 medium English cucumber, seede, grated and squeezed dry
- 2-3 cloves garlic, finely minced
- 2 Tbsp whole cumin seeds toasted and ground
- 1 Tbsp frsh mint, finely chopped
- fresh lime juice to taste
- kosher salt to taste
Baked Oatmeal Breakfast Pie
By Greywolf
Beat together applesauce and sugar
- 1/2 cup applesauce or pureed pumpkin
- 3/4 cup sugar
- 2 eggs, or egg replacer
- 1 cup vanilla soymilk
- 1/2 tsp ground sea-salt
- 1 Tbsp baking powder
- 3 cups dry oatmeal (instant or regular)
- 1/2 cup raisins
- 2 Tbsps brown sugar
- 1/2 tsp cinnamon
Herb-Roasted Cauliflower
By Greywolf
1. Preheat the oven to 425 F (318 C)
- 1/3 cup store-bought whole wheat bread crumbs
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- Several pinches of freshly ground black pepper
- 1 teaspoon olive oil
- 1 pound cauliflower, cored and chopped into bite-size pieces
Five Minute Fudge Wreath
By Greywolf
Place a heavy pot on the stove and preheat it over low heat
- 1 x12 oz bag semi-sweet chocolate chips
- 9 oz butterscotch chips
- 1 can sweetened condensed milk
- 1 8-inch cake pan, lightly greased
- 8 oz walnut halves (optional)
- 1/2 cup currants (optional)
- 1 tsp vanilla extract
- handful of red & green candied cherries (optional)
Yum Yum Sauce
By Greywolf
Whisk all ingredients until combined and then put place in the refrigerator for at least an hour before serving
- 1 Cup Mayo
- 3 tbsp rice wine vinegar
- 3 tsp white granulated sugar
- 2 tbsp melted butter
- 3/8 tbsp paprika
- 3/8 tbsp garlic powder
Overnight Apple Cinnamon French Toast
By Greywolf
This is a great brunch recipe, it's perfect for large gatherings
- 3/4 cup butter, melted
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 2 x21 oz cans apple pie filling
- 20 slices white bread
- 6 eggs
- 1 1/2 cups milk
- 1 tsp vanilla
- 1/2 cup maple syrup
Squash and Barley Pilaf
By Greywolf
A mild and versatile side with a colourful autumn feel
- 4 c chopped butternut squash (1" pieces)
- 2 1/4 c low sodium vegetable broth
- 1 c chopped red pepper
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
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- 1 tsp canola oil
- 1 1/2 c chopped onion
- 1/2 c diced celery
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- 1 c pearl barley
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- 1 tsp grated lemon zest