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Recipes
Devilish Potatoes
By LEP04
Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper
- For garnish:
- 1 1/2 lbs small thin-skinned potatoes, like yukon gold (about 10)
- 1 tablespoon olive oil
- 1/2 cup cashews, soaked in water for at least 2 hours
- 3/4 cup vegetable broth (or water)
- 1/2 teaspoon turmeric
- 1 teaspoon kala manak black salt (or 3/4 teaspoon regular salt)
- 2 teaspoons fresh lemon juice
- A big pinch black pepper
- Sweet paprika
- Fresh dill
Mom's Egg Casserole
By LEP04
Spread croutons and cheese on bottom of a greased baking dish
- 4 cups croutons
- 2 cups shredded cheddar cheese
- 8 eggs
- 4 cups milk
- 1 teaspoon salt
- 1 teaspoon mustard
- 1/4 teaspoon onion powder
- Pepper to taste
- 8 strips bacon, cooked well
Vegan Italian Sausage
By LEP04
in a mortar and pestle, crush the anise pods until they are mostly broken up
- for two batches:
- Spice Mix
- 3 star anise pods, slightly crushed
- 1 1/2 tablespoons sweet paprika
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried savoury
- 1 teaspoon dried oregano
- 1 teaspoon dried tarragon (I use this to replace the fennel)
- 1/2 teaspoon sweet smoked paprika
- 1/2 teaspoon red pepper flakes (optional; though mine were still very mild sausages)
- Sausage Mixture
- 1 lb firm, or extra firm, tofu, crumbled very small
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 2 tablespoons tamari
- 2 tablespoons red wine (optional; replace with a little water or stock if you need moisture)
- 1 small yellow onion, peeled and diced
- 4 garlic cloves, peeled and minced
- 1 medium carrot, peeled and shredded
- 2 inner stalks celery, diced
- 1/4 cup chopped sun-dried tomatoes or reconstituted dried wild mushroom (this is for extra chewiness)
- 1 tablespoon guar gum
- 1/4 cup corn flour (maize flour)
- 1/2 cup coarse cornmeal (polenta)
- 1 tablespoon egg replacer mixed into 1/4 cup water
- ~ 2 tablespoons spice mixture
Marinated Grilled Chicken
By LEP04
Mix together. Marinate 4 hours or overnight
- garlic, optional
- 1 orange; juice and zest
- 1 lemon; juice and zest
- 1/4 cup ponzu sauce
- 1/4 cup soy sauce
- 3 scallions, chopped
- 1 tablespoon fresh ginger
- 1 tablespoon balsamic vinegar
- salt & pepper to taste
Penne Primavera with Avocado Cashew Cream
By LEP04
Directions Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is tender, about...
- 12 to 16 ounces penne pasta
- 1 1/2 cups small broccoli florets
- 1 small carrot, thinly sliced
- 1 small zucchini or yellow squash, cut into 1/4-inch dice
- 1/2 cup raw cashews, soaked overnight and drained
- 1 to 2 garlic cloves, crushed
- 1 cup hot vegetable broth or water, or more if needed
- 1 to 2 ripe Hass avocados, halved and pitted
- 2 scallions, chopped
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- Ground black pepper
- Plain unsweetened almond milk, if needed
- 1 cup grape tomatoes, halved lengthwise
- 1/3 cup chopped fresh basil leaves or parsley
- Whole fresh basil leaves, for garnish
Blue Cheese Cole Slaw
By LEP04
Cut the cabbages in half and then in quarters and cut out the cores
- 1/2 small head green cabbage
- 1/2 small head red cabbage
- 4 large carrots, scrubbed or peeled
- 2 cups (16 ounces) good mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups (6 ounces) crumbled Roquefort blue cheese
- 1 cup chopped fresh parsley leaves
Vegan Red Pepper Alfredo over Zoodles
By LEP04
Instructions Soak the walnuts in 1 cup of water for 3 - 4 hours
- 1 Red Bell Pepper
- 1 cup Walnuts
- 1 cup Water
- 1 cup Veggie Broth
- 1 teaspoon WHITE Balsamic Vinegar
- 1 tablespoon Fresh Basil Leaves (diced)
- 1 teaspoon dried oregano
- 1 teaspoon Minced Garlic
- 1 teaspoon Coconut Sugar
- 4 zucchinis (spiralized or julienned)
- 1 teaspoon Olive Oil
- 1 ⁄2 cup Grape Tomatoes (optional for garnish)
- 3 cups greens (i used a mix of spinach, chard, and bok choy)
Quinoa and Beet Salad
By LEP04
In a pot with a steamer basket, steam the beets until tender, about 12 minutes
- 6 small golden beets, peeled and cut into 1/2-inch wedges
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar plus additional to taste
- 1 clove garlic, smashed
- 1/2 teaspoon kosher salt plus pinch and additional to taste
- 1/4 teaspoon sugar
- 2 cups water
- 1 1/2 cups quinoa, rinsed and drained
- 2 tablespoons pine nuts
- 2 cups baby arugula
- 2 ounces crumbled ricotta salata or feta
- Freshly ground black pepper
Vegan Spinach Artichoke Dip
By LEP04
Instructions Preheat oven to 400F (200C)
- A double batch of the Melty Stretchy Gooey Vegan Mozzarella recipe. (Can be made in advance or right before making the dip)
- 2 6oz Jars Marinated Artichoke Hearts (or 1 1/2 cups)
- 1/2 Medium Yellow Onion
- 3 Cloves Garlic
- 2 Cups Frozen Spinach
- 1/2 Cup Unsweetened Nondairy Milk (more if needed)
- 1/4 teaspoon Salt (optional)
- Several grind of pepper
- Bread, chips, veggies, or whatever you want to use to dip!
Gazpacho
By LEP04
Blend then pulse in blender so chunky
- 2 big tomatoes
- 1 clove garlic, peeled
- 1 cucumber peeled
- 1/2 red pepper
- 1/3 red onion
- Juice of 1 to 2 limes
- Handful of cilantro
- 1 tsp salt
- 3 Tbls olive oil