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Recipes
Tempeh Bolognese
By Greywolf
Heat oil in a large saucepan over medium-high heat
- 2 Tbsp olive oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1 rib celery, diced
- 1 carrot, diced
- 1 lb tempeh, crumbled
- 2 cups sliced cremini mushrooms
- 2 sprigs fresh thyme
- 1 cup vegetable stock or water or red wine
- 2 cups tomato sauce
- Sea salt and black pepper to taste
Soy Milk Smoothie
By Greywolf
Put all ingredients into a blender and puree until smooth, adding more soy milk as needed if mixture is too thick
- 1 cup frozen berries (raspberries, strawberries or blueberries)
- 1 ripe banana cut into chunks
- 1 pkg Soft Silken Tofu
- 1/2 cup soy Yogurt
- 1 cup soy milk
- 2 Tbsp liquid honey
Squash and Chickpea Curry
By Greywolf
This can also be done in a slow cooker as follows
- 2 cups cubed peeled butternut squash
- 2 cups diced peeled potatoes
- 1 can chickpeas, drained and rinsed
- 1 Tbsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 Tbsp minced gingerroot
- 3 Tbsp mild curry paste
- 1 can light coconut milk
- 1 cup vegetable stock
- 1/4 cup natural cashew butter or peanut butter
- 1/4 tsp salt
- 2 cups packed shredded Swiss chard
- 1 cup frozen green peas
- 2 Tbsp chopped fresh coriander
Jolly French Toast Bake
By Greywolf
What To Do: Preheat oven to 400 degrees F
- 1 loaf French bread, cut into 8 slices
- 6 eggs
- 2 cups (1 pint) half-and-half
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Homemade Fortune Cookies
By Greywolf
1 Preheat your oven to 375 degrees F
- 3 large egg whites
- 3/4 cup sugar
- 1/2 cup butter, melted
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 3 tbsp water
- 1 cup all purpose flour (5 oz)
Raspberry-Coconut Bars
By Greywolf
Preheat oven to 425°F. Cut butter into flour in large bowl with pastry blender or 2 knives until mixture resemble...
- 1/2 cup butter, cut up
- 1-1/4 cups flour
- 3 Tbsp. cold water
- 2 eggs
- 1/2 cup sugar
- 1 pkg. (200g) flaked coconut
- 1/3 cup Kraft Pure Raspberry Jam
Marinated Grilled Tofu
By Greywolf
In a small bowl, stir together olive oil, soy sauce, balsamic vinegar, garlic, cumin, thyme, paprika and cayenne pe...
- 1/3 cup olive oil
- 2 Tbsp tamari soy sauce
- 2 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp chopped fresh thyme
- 1 tsp smoked sweet paprika
- 1/2 tsp cayenne pepper
- 1 lb extra-firm tofu
Sweet Potato Soup
By Greywolf
A rich, earthy and satisfying soup that is simple to make for family and elegant to serve to company
- 4 lg sweet potatoes (yams) 3 roasted in skins and 1 peeled and small diced
- 6 oz button mushrooms - chopped
- 6 oz cremini mushrooms - chopped
- 1 lg sweet onion - chopped
- 3 ribs celery - chopped
- 1 stick unsalted butter
- 3 cloves of garlic - minced
- 2 tsps Chinese 5 spice
- 1 tsp crushed red pepper flakes
- 4 c vegetable stock
- 1 c heavy cream
Apricot-Pistachio Biscotti
By Greywolf
Makes 5 dozen biscotti Corn and millet flours add crunch and sweetness to these treats
- 1 cup blanched whole pistachios
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 1/4 cup millet flour
- 1/4 cup corn flour or masa harina
- 1 1/4 cups sugar
- 1 TBSP. baking powder
- 1/2 tsp. salt
- 8 dried apricots, finely chopped (1/2 cup)
- 3 large eggs
- 4 TBSP. vegetable oil
- 1/2 tsp. almond extract
Pumpkin Cake
By Greywolf
This cake can be baked in 2 9x13 inch pans or 1 large slab cake pan
- CAKE
- 2 cups white sugar
- 1 cup oil
- 4 eggs
- 2 cups plain pumpkin
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- CREAM CHEESE ICING
- 4 oz cream cheese
- 2 cups icing sugar
- 6 Tbsp butter or margarine
- 1 tsp vanilla