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Recipes
Gluten-Free Quiche With Goat Cheese And Broccoli
By LEP04
1. Preheat oven to 350 degrees
- 1/2 cup oatmeal
- 1/2 cup whole meal gluten-free flour
- 1/3 cup cold coconut oil
- 1 tablespoon poppy seeds
- 3 to 4 tablespoons ice water
- 6 eggs, beaten
- 1 cup crumbled goat cheese
- 1 cup chopped broccoli
Apple Cranberry Crisp
By LEP04
Apple cranberry crisp with a topping of oats, brown sugar and butter and flour
- 2 cups cranberries
- 3 cups sliced peeled apples
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 cup light brown sugar, packed
- 1 cup quick cooking oats
- 1/2 cup all-purpose flour
- 5 tablespoons butter, room temperature
Easy Buffalo Mozzarella (adapted from Miyoko’s recipe in VegNews)
By LEP04
Combine the yogurt, cashews, a half cup of the water, and salt in a blender and process until emulsified
- 1 cup plain, unsweetened soy yogurt
- 1 cup raw cashews, soaked in water for 3 – 8 hours and drained
- 1 cup water, divided
- 1 1/2 teaspoons sea salt
- 3 tablespoons tapioca flour
- 1 tablespoon agar powder
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
By LEP04
Preheat the oven to 400 degrees F
- 1 tablespoon butter
- 4 pounds russet potatoes, peeled, cut into 1-inch pieces
- 1 cup whole milk
- 1/2 cup (1 stick) butter, melted
- 1 1/2 cups grated mozzarella
- 1 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 tablespoons plain dry bread crumbs
Vegan Coconut Curry Lentil Soup
By LEP04
Replacing the coconut milk with 1 cup of broth will result in a bright red soup with and a more pronounced tomato f
- 1 tbsp coconut oil (or olive oil)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp tomato paste (or ketchup)
- 2 tbsp curry powder
- 1/2 tsp hot red pepper flakes
- 4 cups vegetable broth
- 1 400ml can coconut milk
- 1 400g can diced tomatoes
- 1.5 cups dry red lentils
- 2-3 handfuls of chopped kale or spinach
- salt and pepper, to taste
- Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream
Nacho Cheez Sauce
By LEP04
Directions: In a food processor, add all ingredients and process until smooth, scraping down the sides of the bowl ...
- 3/4 cup raw cashews
- 1/4 cup + 1 tbsp nutritional yeast
- 1/3 cup water
- 1/4 cup salsa (I used Medium heat)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder or 1 fresh clover of garlic pressed
- Shake red pepper flakes
- 1/2 tsp kosher salt
Kara's Banana Bread
By LEP04
Mash bananas in separate bowl
- 3 ripe bananas
- 1/2 cup butter
- 1 cup of sugar ( I changed this to 1/2 to be healthier) and added little more yogurt about 2 oz.
- 2 eggs
- 6 oz of yogurt
- 1 cup of white flour
- 2/3 cup of whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon vanilla
- (optional chocolate chips, walnuts)
Cilantro Avocado Cream Sauce
By LEP04
In a food processor, process the avocado flesh and water until creamy
- 1 & 1/4 cup avocado flesh
- 2 tbsp water, or more as needed to thin out
- 2-3 tbsp lime juice, to taste
- 1 tsp apple cider vinegar (optional)
- 1 cup packed fresh cilantro
- 1 tsp kosher salt, to taste
- 1/2 tsp garlic powder
- 3/4 tsp ground cumin
- Black pepper, to taste
- Red pepper flakes or cayenne pepper, to taste
Haricots Verts and Grape Tomato Salad with Crème Fraîche Dressing
By LEP04
Cook haricots verts in boiling water 2 minutes or until crisp-tender
- 1 pound haricots verts, trimmed
- 1/4 cup finely chopped fresh basil
- 2 tablespoons minced shallots
- 2 tablespoons fresh lemon juice
- 2 tablespoons crème fraîche
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1 pint grape or cherry tomatoes, halved
- 1 tablespoon pine nuts, toasted
Cliff's Mom's Chicken Soup
By LEP04
Bring broth ingredients (the chicken through the salt) to a boil then reduce to a soft boil/high simmer and simmer ...
- 4 chicken thighs (with skin & bone) can substitute 1 thigh for 1 chicken breast
- 12 cups of water (3 cups of water per piece of chicken)
- 3 stalks of celery cleaned and cut in half
- 1 whole onion cut in half
- 1 whole pepper cut in half, seeded and cored
- a bunch of cilantro, reserve some to sprinkle at end
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon pepper
- 1/2 teaspoon turmeric
- 1 tablespoon salt
- 3 parsnips are optional
- 2 potatoes, peeled and quartered or thirds if too big
- 2 to 3 carrots, peeled and into 1/2 inch thick rounds
- 1 zucchini, cut into bite size rounds or 1/2 rounds if too big