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Recipes
lemon drop martini
By Jody
Mix the vodka, orange liqueur, sugar, and lemon juice in a cocktail shaker half-filled with ice; shake well (suppos...
- 1 1/2 ounces vodka (use a good-quality vodka)
- 1/2 ounce orange liqueur (Triple Sec, Grand Marnier, Cointreau, etc.)
- 1 teaspoon superfine sugar or to taste*
- 3/4 ounce freshly-squeezed lemon juice
- Ice cubes
- Superfine sugar for dipping
- Twisted peel of lemon
whipped cream
By Jody
1) Chill coconut milk in refrigerator from 4 - 12 hours
- 2 (14 oz) can full fat coconut milk
- 1/3 c powdered sugar
vegan peanut butter chocolate chip cookies
By Jody
Pre-heat the oven to 400 degrees
- •1 cup vegan margarine
- •1/2 cup sugar
- •1/2 cup brown sugar
- •1/4 cup soft (silken) tofu
- •1/2 tsp vanilla
- •1 1/2 cups flour
- •3/4 tsp baking soda
- •1/4 tsp salt
- •1/2 cup peanut butter
- •1 cup chocolate chips
cinnamon raisin bread for bread machine
By Jody
Add all the ingredients in order given except the raisins
- 1 cup water
- 2 tablespoons margarine
- 3 cups flour
- 3 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon cinnamon
- 2 1/2 teaspoons yeast
- 3/4 cup raisins
vegan split pea soup
By Jody
1.In a large pot over medium high heat, melt butter and saute the onion, celery and carrot, salt and pepper for 7-1...
- 1 tablespoon butter
- 1/2 onion, chopped
- 1 cups dried split peas
- 1 teaspoons salt
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 potatoes, diced
- 4 c vegetable broth
- 1/2 teaspoon ground black pepper
- 1/2 tsp tumeric
raspberry bars
By Jody
blend 1/2 of cake mix,margarine and sugar
- 1 pkg. yellow cake mix
- 1/2 c margarine
- 1/2 c brown sugar
- 2 c crushed corn flakes cereal
- 2 c raspberry jam
vegan hollandaise sauce
By Jody
heat saucepan over medium low heat
- 3 tbsp. butter
- 2 tbsp. rice flour
- pinch of turmeric
- 1 c almond milk
- pinch of cayenne
- 2 tbsp. nutritional yeast
- 2 1/2 tbsp. lemon juice
- salt and pepper
roasted squash
By Jody
preheat oven to 400 degrees place squash on baking sheet
- butternut squash peeled and cut into 1 inch cubes
- olive oil
- salt
- pepper
macaroni salad
By Jody
cook macaroni and rinse with cold water
- 3 stalks celery
- 1 red pepper
- 8 oz. brown rice macaroni
- 1 c veganaise
- 2 Tbsp apple cider vinegar
- 1 Tbsp dijon mustard
- 1 tsp crushed red pepper
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp chives
- 1 Tbsp dill pickle relish
- 2 Tbsp fresh dill
daikon and shiitake soup
By Jody
place water and onion in a saucepan over medium heat and bring to a boil
- 4 c water
- 1/2 c red onion, thinly sliced
- 1/2 c thinly sliced diakon radish
- 4-6 dried shiitake mushrooms, soaked until tender, thinly sliced
- 1/2 c finely shredded cabbage
- zest of 1 lemon
- tamari to taste
- 3-4 sprigs of fresh flat leaf parsley, coarsely chopped