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Recipes
Pumpkin Soup (Dairy Free)
By aiati
1. In a medium-large stock pot (3-5 quarts), heat the olive oil over medium-high heat
- 1 T. olive oil
- 1 cup finely chopped onion
- 1 clove garlic, finely chopped
- 1 medium-sized leek, white parts only, chopped
- 1 cup chopped apple or pear
- 3 T. sugar
- ¾ t. ground cinnamon
- ½ t. ground ginger
- ¼ t. ground nutmeg
- ½ t. salt, plus more to taste
- 1 15-ounce can low-sodium vegetable broth
- 2 cups water
- 2 15-ounce cans pumpkin puree
- ½ cup coconut milk
- ½ cup almond milk or soymilk (see Head Note)
- Pepper, to taste
- Cayenne, for garnishing
- Fresh herbs, such as dill or parsley, for garnishing
Jo's Rosemary Bread
By aiati
A good accompaniment to chicken or turkey soup
- 1 cup water
- 3 tablespoons olive oil
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/4 teaspoon italian seasoning
- 1/4 teaspoon black pepper
- 1 to 3 teaspoons dried rosemary
- 2 1/2 cups bread flour
- 1 1/2 teaspoons active dry yeast
Waffles
By aiati
1. Preheat waffle iron. 2
- 1 cup whole wheat pastry flour
- 1/2 cup unbleached white flour
- 1/4 cup rice or soy flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs, beaten
- 1 1/4 cups rice milk
- 1 teaspoon vanilla extract
- 1/3 cup grape seed oil
- 2 cups blueberries (optional)
Fig Sorbet Recipe
By aiati
In a medium saucepan over low heat, heat the figs, sugar, and water until the sugar completely dissolves
- 4 cups whole, ripe figs
- 1/2 cup granulated sugar
- 1/4 cup water
- 2 tablespoons lemon juice
Zucchini Fritti
By aiati
Recipe courtesy Chefs Rose Gray and Ruth Rogers at River Cafe in London
- 2.2 pounds (1 kg) zucchini, washed
- Sea salt
- About 8 cups sunflower oil
- About 5.5 ounces (150 g) all-purpose flour, sifted
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons warm water
- 3 egg whites
Spaghettini with Pine Nuts and Spicy Scallops
By aiati
Recipe courtesy of Diane Sturgis, Food and Wine Books, Pasta
- 1/4 cup pine nuts
- 3/4 pound spaghettini
- 5 tablespoons olive oil
- 1 pound sea scallops
- 6 cloves garlic, minced
- 4 scallions, cut into thin slices, white and green portions kept separate
- 2 tablespoons chopped fresh flat-leaf parsley, plus 1/2 cup whole leaves
- 1/2 teaspoon dried red-pepper flakes, or more to taste
- 1 teaspoon salt
Chocolate Coconut Milk Ice Cream
By aiati
Recipe courtesy of David Lebovitz via loveandoliveoil
- 1 cup water
- 1 cup sugar
- 5 ounces bittersweet chocolate, coarsely chopped
- 2 cups canned coconut milk
- 1 tablespoon dark rum
Farfalle with Grape Tomatoes, Basil and Mozzarella
By aiati
1. In a large pot of boiling, salted water, cook farfalle until al dente
- 1 pound farfalle
- 2 pints grape tomatoes, cut in half
- 1/2 pound fresh mozzarella, cut into 1/4 inch dice
- 3/4 cup fresh basil, chopped
- 6 tablespoons good olive oil
- Sea salt to taste
Downeast Main Pumpkin Bread
By aiati
Yummy, traditional pumpkin bread recipe
- 1 15 oz can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Broccoli with Garlic and Pine Nuts
By aiati
Steam broccoli until just tender but still very crispy
- 5 cups broccoli florets
- 3 Tbsp. olive oil
- 6 cloves garlic
- 1/4 cup pine nuts
- kosher salt, to taste