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Recipes
Hash Brown and Sausage Casserole with Caramelized Onions
By Dolphl1970
1.In a large skillet, melt butter over medium heat
- 2 tablespoons butter
- 2 large sweet onions, thinly sliced
- 1 pound package ground pork sausage
- 1 (8-ounce) package sliced baby bella mushrooms
- 1 (30-ounce) package frozen country-style hash brown potatoes, thawed
- 2 cups shredded white Cheddar cheese, divided
- 1 (10 3⁄4-ounce) can cream of mushroom soup
- 1 (8-ounce) container sour cream
- 1 teaspoon dried crushed rosemary
- 1 teaspoon ground black pepper
real food daily's black bean soup
By Dolphl1970
Place the beans and kombu in a heavy stockpot
- 2 cups dried black beans, picked through and rinsed
- 1 (2- to 3-inch) piece kombu
- 6 cups vegetable stock or water (you can make your own or purchase it)
- 1 bay leaf
- 2 teaspoons sea salt
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 5 carrots, peeled and finely chopped
- 5 stalks celery, finely chopped
- 2 cloves garlic, finely chopped
- 1 (14 1/2-ounce) can diced tomatoes
- 1 tablespoon blended chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/4 cup finely chopped fresh cilantro
- 1 cup Jalapeno-Lime Creme (recipe below)
Praline Sweet Potato Casserole
By Dolphl1970
1. Sweet Potato Casserole: In a bowl, combine all casserole ingredients and mix well with an electric beater
- Sweet Potato Casserole:
- 4 cups cooked, mashed sweet potatoes or yams
- 1/3 cup orange juice
- 1/4 cup brown sugar
- 3 tablespoons melted vegan margarine
- 2 tablespoons brandy
- 1 teaspoon grated orange peel, or more to taste
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger or 1 tablespoon fresh grated
- 1/4 teaspoon allspice
- 1/8 teaspoon pepper
- Praline Topping:
- 1/3 cup brown sugar
- 1/2 cup chopped pecans
- 1/2 teaspoon cinnamon
Chef Chloe's Vegan Mac 'N Cheese
By Dolphl1970
1.Bring a large pot of heavily salted water to a boil 2
- 1 lb. elbow macaroni or piccolini
- 3 cup(s) of broccoli florets
- 1/4 cup(s) of vegan margarine
- 1/3 cup(s) of all-purpose flour
- 3 cup(s) of soy, almond, or rice milk
- 1/2 cup(s) of nutritional yeast
- 2 tbsp. of tomato paste
- 2 tsp. of salt
- 1 tsp. of garlic powder
- 1 tbsp. of lemon juice
- 1 tbsp. of agave syrup
Horseradish Mayonnaise
By Dolphl1970
1.In a small bowl, combine all ingredients; cover and chill
- 1 cup mayonnaise
- 1 tablespoon prepared horseradish
- 1 tablespoon heavy whipping cream
- 1 green onion, thinly sliced
stuffed pasta shells
By Dolphl1970
Preheat your oven to 350 degrees
- 1 package of shell pasta
- 1 jar of tomato sauce
- 1 package of extra firm tofu
- Nutritional yeast
- Fresh basil, chopped
- Garlic powder
- Salt and pepper
- Lemon juice
BBQ Riblet Jalapeno Corn Quesadilla
By Dolphl1970
1.1. Cook Morningstar Farms® Hickory BBQ Riblets according to package directions
- 1 Morningstar Riblet
- 1/4 cup(s) of frozen corn kernels, thawed, divided
- 1/4 cup(s) of shredded Daiya Mozzarella cheese, divided
- 1/4 cup(s) of shredded Daiya Cheddar cheese, divided
- 1/4 cup(s) of Jalapenos, chopped, divided
- 1 whole wheat tortilla
- 1/2 tsp. of Earth Balance butter
Spinach and Mushrooms
By Dolphl1970
1.In a large skillet, melt butter and olive oil together over medium-high heat
- 1 teaspoon butter
- 1 teaspoon extra-virgin olive oil
- 1 cup sliced baby baby bella mushrooms
- 1/2 cup thinly sliced leeks
- 1 teaspoon minced garlic
- 1/4 cup vegetable broth
- 1 tablespoon heavy whipping cream
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 2 cups fresh baby spinach
- 1/4 cup grated Parmesan cheese
Udon Noodle Stir fry
By Dolphl1970
1.Bring a large pan of water to the boil
- 1 portion Udon noodles
- 1 small onion or 2 shallots
- 1 handful green beans
- 1 cup(s) of marinated tofu
- 1 large handful of baby leaf spinach
- 1 heaped tsp of Sambal Oelek (Indonesian Chilli Sauce)
- 1 lime (juice of)
- 1 tsp. of sweet freedom or agave nectar
- 1 tsp. of white or rice wine vinegar
- 2 tbsp. of soy sauce or shoyu
- 1 tbsp. of groundnut oil
Chocolate Peanut Butter Cups
By Dolphl1970
In a small saucepan on medium heat, melt the margarine
- 1/2 cup margarine
- 3/4 cup peanut butter (or other nut butter if you want to switch it up)
- 3/4 cup graham cracker crumbs (wizz some grahm crackers in a food processor, blender or stab then with a fork a whole bunch and you're set)
- 1/4 cup dry sweetner
- 1 cup chocolate or carob chips
- 1/4 cup soy milk
- 1/4 nuts, chopped
- 12 cupcake paper liners