Dolphl1970's profile page
Recipes
Vegan Fudgey Brownies
By Dolphl1970
Boil water and 1/2 cup of the flour in a sauce pan over low heat, stirring constantly, until it reaches the consist...
- 2 cups flour (I recommend a high quality flour like King Arthur)
- 1 cup water
- 1 vegan chocolate bar (I used Green and Blacks 70% Dark Chocolate)
- 1 cup brown sugar (make sure there's no clumps)
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup cocoa powder
- 1/2 cup oil (I used canola)
- 1/2 teaspoon baking powder
- 1/2 cup chopped nuts (optional, I used walnuts)
rustic bread and eggplant lasagna
By Dolphl1970
1.In a very large skillet with high sides, or a sauce pan, heat the olive oil over medium high heat
- 3 Tbs Olive Oil
- 4-6 Cloves Garlic, minced (optional)
- 2 28 oz Cans Organic Tomatoes, blended
- 2 tsp Salt
- 4 tsp Dried Italian Herbs
- Olive Oil, for drizzling
- 2-3 Medium Eggplants, peeled
- 8-10 Large Slices of Sourdough Bread
- 1 Cup Breadcrumbs (or 2 more pieces of bread for toasting and food processing)
- 1-2 Large, Ripe Tomatoes, fresh, for garnish
- Basil, for garnish
The Best Chocolate Sheet Cake Ever
By Dolphl1970
Note: I use an 18x13 sheet cake pan
- ■FOR THE CAKE:
- ■2 cups Flour
- ■2 cups Sugar
- ■1/4 teaspoon Salt
- ■4 Tablespoons (heaping) Cocoa
- ■2 sticks Butter
- ■1 cup Boiling Water
- ■1/2 cup Buttermilk
- ■2 whole Beaten Eggs
- ■1 teaspoon Baking Soda
- ■1 teaspoon Vanilla
- ■_____
- ■FOR FROSTING:
- ■1/2 cup Finely Chopped Pecans
- ■1-3/4 stick Butter
- ■4 Tablespoons (heaping) Cocoa
- ■6 Tablespoons Milk
- ■1 teaspoon Vanilla
- ■1 pound (minus 1/2 Cup) Powdered Sugar
Rum Balls
By Dolphl1970
Dessert
- 1 1/2 cups confectioners' sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon ground allspice
- 1/2 cup dark rum
- 2 tablespoons light corn syrup
- 2 1/2 cups finely crushed vanilla wafers
- 1 cup finely chopped, toasted walnuts
Raw Cashew Cheese
By Dolphl1970
Put the cashews in a bowl and cover with enough water to cover the nuts by about two inches
- 1 1/2 cups raw cashews (or cashew pieces)
- 1/3 cup water
- 2 teaspoons lemon juice (fresh squeezed is the best)
- 2 cloves garlic
- 1/2 teaspoons sea salt
sheri’s fresh lemon mousse
By Dolphl1970
1.In a small bowl, combine kuzu, lemon juice and turmeric, whisking to combine, then set aside
- 1 T. agar
- 2 1/2 c. almond milk
- 1 c. coconut milk
- pinch sea salt
- 1 t. kuzu
- 7 1/2 T. fresh lemon juice
- 1/8 t. turmeric
- 2 T. coconut oil
- 1 1/4 c. grade a maple syrup (lighter in color)
- 1 T. fresh lemon zest
- 1/2 vanilla bean (scrape seeds out of 1/2 bean)
Celebration Lentil Roast
By Dolphl1970
Put lentils in a small saucepan with 2 cups water and bring to a boil over high heat
- 1 cup brown lentils, picked over and rinsed
- 3/4 cup bulgur wheat
- 8 ounces cremini mushrooms, sliced
- 1 large onion, chopped
- 1/2 cup apple cider (non-alcoholic)
- 2 teaspoons poultry seasoning
- 1/4 teaspoon fine sea salt
- 1/2 cup rolled oats
- 1 red bell pepper, finely diced
- 1/4 cup chopped freshPut lentils in a small saucepan with 2 cups water and bring to a boil over high heat. Cover and simmer until lentils are very tender, about 40 minutes. Drain and set aside.
Hotcakes with Delicious Blueberry Compote
By Dolphl1970
For the blueberry compote: Combine the blueberries, sugar, lemon zest and 2 tablespoons of the lemon juice in a med...
- Blueberry Compote:
- 18 ounces fresh blueberries
- 1/3 cup sugar
- Grated zest and juice of 1 lemon
- 1/4 cup coarsely chopped fresh mint leaves, optional
- Hotcakes:
- 1 cup fresh ricotta cheese
- 4 large eggs, separated
- 3/4 cup buttermilk, shaken
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- Pinch salt
- 1/2 cup fresh blueberries
- 3 About 3 tablespoons unsalted butter, plus more for serving
Ginger and Jasmine Tea-Poached Pears
By Dolphl1970
Put tea, sugar and ginger into a wide, shallow pot and bring to a boil
- 3 cups strongly brewed Whole Trade™ jasmine green tea
- 1/3 cup sugar
- 1 (1-inch) piece fresh ginger, peeled and thinly sliced crosswise
- 3 ripe but firm pears, such as Bosc, peeled, halved and cored, with stems left attached
Vegan Sweet and Sour Pasta Salad
By Dolphl1970
1.Cook pasta as package directs 2
- 12 ounces Eden Organic Kamut Vegetable Spirals or any Eden Organic Spirals
- 15 ounces Eden Organic Kidney Beans, drained
- 15 ounces Eden Organic Garbanzo Beans, drained
- 15 ounces Eden Organic Black Beans, drained or Eden Organic Black Soybeans, drained
- 1/2 cup green onions, finely chopped
- 1/4 cup red onion, finely minced
- 1 medium cucumber, chopped
- 1 medium red bell pepper, chopped
- DRESSING
- 1/3 cup Eden Organic Brown Rice Vinegar
- 1/4 cup Eden Extra Virgin Olive Oil
- 1 1/2 Tablespoons dried basil
- 2 Tablespoons Eden Organic Barley Malt Syrup
- 2 Tablespoons organic maple syrup
- 2 Tablespoons Eden Shoyu Soy Sauce