Gnikylime's profile page
Recipes
Cookie butter - Nutella frozen yogurt
By gnikylime
Incredibly easy but delicious
- 2 c. fat free plain yogurt
- 1/2 c. speculoospasta (cookie butter)
- 1/4 c. Nutella
Vegan Sloppy Joes
By gnikylime
Pictured on a vegan Splitterbrötchen from Bäckerei Beumer-Lutum
- Sauce:
- 1 29 oz. [825 g.] can tomato puree
- 1 T. raspberry vinegar (or apple cider vinegar)
- 1 T. soy sauce
- 1 T. Dijon mustard
- 1 T. hot sauce (like Sriracha)
- 4 T. molasses
- 1/2 jalepeno, thinly diced
- 1/2 red bell pepper, thinly diced
- "Meat":
- 1/2 T. raspberry vinegar (or apple cider vinegar)
- 2 cloved minced garlic
- 1/2 small onion, chopped
- 14 oz package Smart Ground Original (1 lb Gimme Lean Ground Beef Style is also possible, but you will need to break up the "meat" while it cooks) [400 - 450 g. vegan meat substitute crumbles]
- Sides:
- Green beans or brussels sprouts
- Buns (or other soft, non-crusty rolls)
- White cheddar (optional)
World's Best Lasagna
By gnikylime
http://cupcakesandkalechips
- 1 pound sweet Italian sausage [alternatively, 0.8 kg mixed ground meat]
- 3/4 pound lean ground beef
- 1/2 c onion, minced
- 2 cloves garlic, crushed
- 1 (28 ounce) [794 g.] can crushed tomatoes [Tomaten, stückig]
- 2 (6 ounce) cans [340 g.] tomato paste [Tomatenmark]
- 2 (6.5 ounce) cans [368 g.] canned tomato sauce [Passierte Tomaten]
- 1/2 cup water
- 2 T sugar
- 1 1/2 t dried basil leaves
- 1/2 t fennel seeds
- 1 t Italian seasoning
- 2 t salt
- 1/4 t ground black pepper
- 4 T chopped fresh parsley
- 12 lasagna noodles (regular or no cook. I usually use no cook noodles.)
- 16 ounces [453 g.] ricotta cheese
- 1 egg
- 1/2 t salt
- 3/4 pound [340 g.] mozzarella cheese, shredded
- 3/4 c [75 g.] grated Parmesan cheese
Nga yok chin (Red Chili Dip)
By gnikylime
Burmese chili dip
- 2 T. small hot red chili, fresh or pickled in vinegar, sliced thin
- 2 garlic cloves, crushed in a mortar
- 1 T. chopped fresh coriander
- Juice of 1 whole fresh lime
- 2 t. sugar
- 1 t. fish sauce
- 1/2 t. salt
- 2 t. soy sauce
Kentucky Chocolate Ice Cream
By gnikylime
1. In a small mixing bowl, beat the sugar into the egg yolks until thickened and pale yellow
- 1/2 c. sugar
- 2 large egg yolks
- 1 c. milk
- 1/4 c. cocoa powder
- 1-1/2 c. heavy cream
- 6 oz. bittersweet chocolate, chopped
- 1 t. vanilla extract
- 1/2 t. peppermint extract
- 1/4 c. bourbon
Thai-inspired grain and bean salad
By gnikylime
Still need to tweak this
- 2/3 c. dry bulghur
- 2/3 c. dry red lentils
- 1 (400 g.) can black beans, rinsed
- 2 t. tamarind paste
- 2 t. fish sauce
- 1 T. Thai red curry paste
- 1 T. low sodium soy sauce
- 1 t. dried basil or 1 T. fresh basil, chopped
- 1/4 t. ginger powder
- 1/4 t. garlic powder
- Juice of 1/2 lime,
Galuska (Hungarian dumplings)
By gnikylime
1. Mix the flour and salt together in a large mixing bowl
- 3 c. sifted all-purpose flour
- 1-1/2 t. salt
- 3 eggs
- 2 T. butter or oil
Hefeweizen Honey Rolls
By gnikylime
http://thebeeroness.com/2012/10/30/hefeweizen-honey-rolls/
- To Brush On Top:
- 1/2 cup [118 mL] heavy cream [Schlagsahne]
- 1 envelope dry active yeast [7 g. Trockenhefe]
- 5 cups bread flour [800 g. Weizenmehl Type 812 or 400 g. Weizenmehl Type 505 + 400 g. Weizenmehl Type 1050]
- 1/4 cup [30 g.] dry milk powder
- 1/4 tsp [1/4 Teelöffel] salt
- 2/3 cup [160 mL] wheat beer, room temperature
- 3 eggs
- 1/4 cup [85 g] honey
- 4 tbs [57 g] unsalted butter, softened to room temp
- 4 tbs [57 g] melted butter
- 1 tsp [7 g] honey
- 1/2 tsp [1/2 Teelöffel] coarse salt
Jewish rye bread
By gnikylime
Slightly modified from http://www
- Rye sour:
- 2 rounded tablespoons fed ("ripe") sourdough starter
- 2 1/4 cups [237 g.] organic pumpernickel flour
- 7/8 cup room-temperature water (70°F)
- Old bread soaker:
- 74 g cubed rye bread (or other old/stale bread)
- 74 g cool water
- Dough:
- 3 1/2 cups [418 g] King Arthur Organic All-Purpose Flour or King Arthur Unbleached All-Purpose Flour
- all of the rye sour from above, minus one rounded tablespoon*
- 1 cup + 1 tablespoon water (90°F/32C)
- 1/3 cup old bread soaker from above, at room temperature
- 1 tablespoon caraway seeds (optional)
- 1/2 teaspoon ground caraway seeds (optional)
- 2 teaspoons salt
"Veggie Pad Thai"
By gnikylime
Vegetarian (except fish sauce) variant of pad thai
- Sauce:
- 2 tsp fish sauce
- 2 T Vietnamese chili garlic sauce [like Sriracha]
- 1/4 cup each soy sauce and fresh squeezed lime juice
- 2 T tamarind paste and rice wine vinegar
- 1 T red curry paste [like http://www.three-bowls.com/storage/lunch/ThaiKitchenRedCurryPaste.jpg]
- 1/4 cup peanut butter
- 1/4 cup dark brown sugar
- 1 tsp ginger “juice” (or use grated fresh ginger) [I use the grated fresh ginger.]
- Pasta:
- 1 pound of noodles (fettuccine, flat rice noodles, or other) [I use whole grain linguine or fettuccine to cut down on the high glycemic index carbs.]
- 1 bunch green onions, sliced, or one onion, finely chopped
- Optional vegetables: carrots, zucchini, cabbage, whatever you have on hand [I've usually use shredded carrots. Broccoli also works well.]
- 1 to 3 packages baked tofu, and/or “chicken-style” seitan, chopped into bite-sized pieces [Chicken-style seitan is better, just make sure to break it up into not-so-big chunks]
- 1/2 cup finely chopped peanuts
- One package mung bean sprouts [Not necessary - I usually skip these.]
- 1 cup or so basil leaves, sliced into strips [Fresh basil is the best.]