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Recipes
Taco Salad with Blood Oranges, Stuffed Mini-Peppers
By Nicole_Pryce
Put the flax seeds in a spice grinder and process, then add to the vita-mix along with the water and let sit for 15...
- Tomato Tortillas
- (makes approximately 6 large tortillas)
- 1/2 cup flax seeds
- 1/2 cup water
- 1 cup grape tomatoes, chopped in half
- 1/2 cup sun-dried tomatoes, soaked in water for 20 minutes
- 1 tbs. olive oil
- 1 tbs. nama shoyu
- 1 jalapeño, diced
- 1 tsp. Mexican oregano
- 1 tsp. fresh ground cumin
- salt and pepper to taste
Crash Hot Potatoes
By Nicole_Pryce
Preheat oven to 450º F
- Several Smallish Potatoes, red or russet
- Salt
- Pepper
- Olive Oil
- 2-3 Sprigs Rosemary
Eggplant Timbale, Roasted Broccoli
By Nicole_Pryce
Fold the side pieces over the top and add the extra pieces of eggplant, and bake for 30 minutes, until everything i...
- Add the pasta, marinara and Daiya filling.
Taco Cups
By Nicole_Pryce
Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives
- 1 bag Tostitos® Scoops!
- 1 can refried beans
- 1/2 lb cooked taco seasoned meat
- 1 cup shredded cheddar
- 1 cup salsa
- 1/2 cup sour cream
- 1/2 cup sliced black olives
Mac 'n Greens, Fritto Misto with Spicy Tomato Dipping Sauce
By Nicole_Pryce
Greens 1 tbs. olive oil 1 small bunch of mustard greens, rinsed, stems removed & leaves thinly sliced salt &...
- Mac 'n Greens
- Smoked Cream Sauce
- smoker box
- 3/4 3/4 3/4 cup of cashews
- 1/4 1/4 1/4 cup of macadamia nuts
- water
- salt
- 1 1 1 tbs. nutritional yeast
- 1/2 1/2 1/2 cup of soy/rice/almond milk
- to 2 to do all that? Use 2 cups of soy/rice/almond milk. We won't tell anyone.)
- Pasta
- 16 16 16 oz. macaroni
- Cook the pasta as directed on the package. We used gobetti tonight, but the traditional macaroni will do. You'll probably have leftover pasta depending on what type you use or just make a couple of extra servings
Vegan Red Velvet Cake
By Nicole_Pryce
Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4)
- 3 1/2 cups (440 g) unbleached all-purpose or whole-wheat pastry flour
- 1 1/2 cups (300 g) granulated sugar
- 2 teaspoons (9 g) baking soda
- 1 teaspoon (6 g) salt
- 2 teaspoons (9 g) cocoa powder
- 2 cups (470 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat)
- 2/3 cup (155 ml) canola oil
- 3 tablespoons (45 ml) red food coloring
- 2 tablespoons (30 ml) distilled white vinegar
- 2 teaspoons (10 ml) vanilla extract
- Ground pecans, for topping (optional)
- 1/2 cup (112 g) nondairy, nonhydrogenated butter (such as Earth Balance), at room temperature
- 3 cups (300 g) confectioners' sugar
- 1 1/2 teaspoons (8 ml) vanilla extract
- 2 tablespoons (30 ml) nondairy milk (soy, rice, almond, hazelnut, hemp, or oat) or water
- Assorted food colors (optional)
Chili Almond Asparagus
By Nicole_Pryce
Preheat oven to 450º F
- 1/4 Cup Sliced Almonds, roughly crushed and divided
- 1 Tbs Powdered Soup Stock (I used Bill’s Chik’nish Seasoning)
- 2 tsp Red Chili Flakes
- 1 lb Asparagus Spears, trimmed
- 2 Carrots, peeled
- 2 tsp Peanut Oil (or any kind you like)
- 1 tsp Toasted Sesame Oil (or any other kind)
- Fresh Zest and juice of 1 Lemon
Homemade Vegetable Broth
By Nicole_Pryce
Heat a large stock pot with some olive oil in the bottom
- 2-3 Tbs Olive Oil
- 1-2 Large Onions, chopped
- 1 lb Celery, Chopped
- 1 lb Carrots, washed but unpeeled, chopped
- 3 Whole Cloves Garlic
- 1 Bay Leaf
- 10 Whole Black Peppercorns
- 2 tsp Salt
- 1/4 Cup Low Sodium Tamari
- 1 Gallon Water
- I also added, because I could
- 2 Parsnips, chopped
- 2-3 Tbs Tomato Paste (or one or two tomatoes)
- A few Sprigs Rosemary (parsley is more traditional, use a lot!)
- 1 Head Broccoli (a strange but decent choice)
- 1 Sweet Potato (another odd choice, whatever)
- You might also have or want to use
- Any fresh veggie scraps from other meals
- Leeks
- Mushrooms
- Celery Root
- Potatoes
- Peppers
- Turnips
- Any Greens
- Zucchini
- Fennel
Eggplant Parmesan
By Nicole_Pryce
Using a thermometer, heat about 2" of oil in a large pan, pot or wok to 375F
- pan 1:
- Eggplant Parmesan
- 1 globe eggplant, peeled
- 1/2 cup all-purpose flour
- 1 tsp. smoked paprika (optional)
- salt & pepper
- pan 2
- 1 tbs. cornstarch
- 2 tbs. water
- pan 3
- 1 cup of breadcrumbs
- 1 tbs. nutritional yeast
- salt and pepper
- Canola (or peanut) oil for frying
Eggplant Provencal, Hedgehog Mushrooms and Roasted Garlic with French Bread
By Nicole_Pryce
"Appetite For Reduction"
- eggplant, lentil, carrot and potato