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Recipes
Hearty Country Stew - Vegan
By Greywolf
This is a wonderful cold winter comfort stew like mom used to make but it is "animal friendly"
- 1 large onion chopped
- 1 clove garlic minced
- 2 Tbsp olive oil
- 12 oz faux beef strips
- 5-6 carrots peeled and diced
- 3-4 potatoes scrubbed and cut into bite size pieces
- 10 oz frozen peas
- 10 oz frozen corn
- 4 cups vegetable broth - can also use "beef style" bouillin cubes
- 14 oz can diced tomatoes, including liquid
- 1 Tbsp A1 sauce or vegan Worcestershire sauce
- 2 bay leaves
- 2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ground allspice
- 1/4 tsp dried basil
- 1 tsp sugar
- 2 Tbsp cornstarch dissolved in a small amount of cold water
Potato and Leek Soup
By Greywolf
In a large bowl, combine the vegetable broth, potatoes, cabbage, leek, onion, carrots and parsley
- 4 cups vegetable broth
- 3 potatoes, peeled and diced
- 1 1/2 cups cabbage, chopped
- 1 leek, diced
- 1 onion, chopped
- 2 carrots, chopped
- 1/4 cup parsley, chopped
- 2 tsp salt
- 2 tsp black pepper
- 1/2 tsp caraway seeds
- 1 bay leaf
- 1/2 cup sour cream
Rhubarb Cobbler
By Greywolf
1 Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with butter or cooking spray
- 1 lb fresh rhubarb, chopped
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla
- 1 teaspoon lemon juice
- 1 cup Original Bisquick™ mix
- 2 tablespoons butter, softened
- 1/4 cup milk
- Freshly whipped cream or vanilla ice cream
Roasted Beets
By Greywolf
1. Wrap beets in large piece of heavy duty foil (or double-thickness regular foil)
- 3 lbs beets, peesed and cut into wedges
- 1 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1/4 tsp salt
Sesame Orange Salad Dressing
By Greywolf
This is a dressing that was featured in Reader's Digest
- 3 Tbsp rice vinegar
- 2 Tbsp orange juice concentrate (undiluted)
- 1 Tbsp honey
- 1 clove garlic, minced
- 1 tsp minced gingerroot
- 1/4 cup vegetable oil
- 1 tsp roasted sesame oil
- 1/4 tsp salt
- dash hot Asian chili paste (optional)
- 1 Tbsp chopped fresh cilantro
Tofu Chocolate Mousse
By Greywolf
Split vanilla bean in half and scrape out seeds; discard pod
- 1 vanilla bean
- 1 pkg Firm Silken Tofu - drained
- 1/2 cup soy milk
- 3 Tbsp liquid honey
- 1 cup chopped dark chocolate
- Pinch cinnamon
Slow-Roasted Beet Wedges - Recipe.com
By Greywolf
1. Heat the oven to 400 degrees F
- 1 pound small or medium red or yellow beets, scrubbed but not peeled
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 5 small sprigs fresh thyme or rosemary
Asparagus-Leek Soup with Creme Fraiche and Chives
By Greywolf
FOR THE CREME FRAICHE: Whisk cream and sour cream in small bowl to blend
- FOR THE CREME FRAICHE:
- 1 1/2 cups heavy or whipping cream
- 1/2 cup sour cream
- FOR THE SOUP:
- 1/4 cup (1/2 stick) unsalted butter
- 4 cups chopped leeks (white and pale green parts only; from about 2 large leeks)
- 3 pounds asparagus, tough ends broken off and discarded, spears cut into 2 inch pieces
- 6 1/2 cups reduced-sodium chicken broth
- 3 tablespoons chopped chives
Salmon Loaf
By Greywolf
Preheat over to 350 F. In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper and melted ...
- 1 can (14.75 oz) salmon, undrained
- 1 sleeve saltine crackers, crushed
- 1/2 cup milk
- 1 egg, beaten
- 2 Tbsps melted butter
- salt and pepper to taste
Cinnamon Raisin Cream Cheese French Toast
By Greywolf
Lightly butter a 3 quart baking pan
- 24 slices cinnamon raisin bread, crusts trimmed
- 8 eggs
- 4 cups of half and half
- 1 cup sugar
- 2 tsps vanilla extract
- 1 dash nutmeg
- FOR THE FILLING
- 16 ounces cream cheese
- 1 tsp vanilla
- 2 eggs
- 1/2 cup sugar
- Maple syrup