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Recipes
Chocolate Frosting (Vegan)
By aiati
In a small saucepan over very low heat, melt chocolate and grapeseed oil Stir in agave, vanilla and salt
- 1 cup dark chocolate chips 73% cacao
- ½ cup grapeseed oil
- 2 tablespoons agave nectar
- 1 tablespoon vanilla extract
- pinch celtic sea salt
Peach Sorbet
By aiati
Directions In a saucepan, combine the water, sugar and lemon juice
- 1/2 cup water
- 3 tablespoons sugar
- 2 tablespoons lemon juice
- 4 medium ripe peaches, peeled and sliced
Cranberry Sauce with Apricots, Raisins, and Orange
By aiati
Festive looking, easy to make, and delicious to eat
- 1/2 cup orange juice
- 1/2 cup water
- 2 cups fresh cranberries
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup chopped dried apricots
- 1/2 cup golden raisins
- 1 1/2 teaspoons grated orange zest
Chocolate Zucchini Bread
By aiati
Preheat oven to 350 degrees
- 1 cup oil
- 3 eggs
- 2 cups sugar
- 2 cups grated zucchini
- 3 teaspoons vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 teaspoons cinnamon
- 1/2 cup unsweetened cocoa
- 1 teaspoon salt
Green Beans w/ Walnuts
By aiati
Recipe courtesy of CDKitchen
- 2 pounds fresh green beans - washed and trimmed
- 2 tablespoons butter
- 1 cup chopped walnuts
- 2 tablespoons walnut oil
- 2 tablespoons minced fresh parsley
- Salt and ground black pepper to taste
Chocolate Peanut Butter Cookies
By aiati
1. Melt chocolate on very low heat in saucepan or double boiler along with the butter
- Chocolate Mixture:
- Two 1-ounce squares unsweetened chocolate
- 1/2 cup butter
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 3/4 cup whole wheat pastry flour
- 1/2 cup unbleached white flourt
- Peanut Butter Mixture:
- 2 tablespoons butter
- 1/3 cup peanut butter
- 1/4 cup honey
- 2 tablespoon unbleached white flour
Honey Whole Wheat Bread
By aiati
Hearty and delicious
- 1 cup plus 2 tablespoons warm water
- 2 tablespoons olive or avocado oil
- 3 tablespoons honey
- 1/3 teaspoon of salt
- 1 1/2 cups whole-wheat flour
- 1 1/2 cups bread flour
- 1 1/2 teaspoons active dry yeast
Fish Steaks with Fennel
By aiati
1. Rinse fish, pat dry, and place in a nonreactive baking dish
- Fish:
- 4 fish steaks, such as swordfish, monkfish, salmon, sea bass, tuna (5 or 6 ounces each)
- 1/3 cup fresh lemon juice
- 3/4 cup dry white wine
- 4 garlic cloves, minced or pressed
- Sauce:
- 1 cup dry white wine
- 1 teaspoon ground fennel
- 1 teaspoon dried thyme
- 2 cups chopped leeks, including tender green parts
- Salt and pepper, generous sprinkling
- 3 cups thinly sliced fresh fennel bulb
- Pinch of saffron
- 3/4 cup orange juice
Farfalle with Walnuts and Lemon Zest
By aiati
1. In a large pot bring 6 quarts of salted water to a boil
- 1 pound farfalle
- 1/3 cup unsalted butter
- 1/2 cup walnuts, very finely chopped
- 1 tablespoon grated lemon zest
- 2 tablespoons Cognac
- Salt and freshly ground pepper
Spaghetti with Summer Garden Puree
By aiati
1. Sprinkle the tomato halves with a little salt
- 10 ounces ripe tomatoes, peeled and halved
- 1 zucchini
- 1 1/4 pound spaghetti
- 1/2 stalk celery, trimmed and cut crosswise into slices 3/4 inch thick
- Handful of fresh flat-leaf parsley leaves
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper