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Recipes
BLACK-EYED PEAS
By Dolphl1970
Pick and wash the black-eyed peas
- 1 pound black-eyed peas
- 4 cups water
- 1 medium onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cubed ham (option substitutes: 2 polish sausages,
- 2 hot sausage links, or bacon)
- 1/4 teaspoon dried red pepper (optional)
Vegan Enchiladas
By Dolphl1970
Grease a baking sheet with Pam or some form of oil and set it aside
- For Filling:
- Corn tortillas - one for every enchilada you want to make
- 1/2 block firm tofu, cut into small chunks
- 1 habanero pepper, diced
- 1 small zucchini or other squash, diced
- 1/4 of an onion, chopped finely
- Garlic, to taste
- Salt and pepper, to taste
- For Sauce:
- 1 can of red enchilada sauce
- 2 cloves garlic, minced
- Vegan cheese
RED BEANS AND RICE
By Dolphl1970
Wash beans in cold water. Drain beans and put in covered pot with cold water
- 2 cups red kidney beans
- 6 cups water - cold
- 1 large onion - chopped
- 1 green pepper -chopped
- 1/2 pound ham - cubed OR
- 1/2 pound smoked sausage - sliced
- 2 cloves garlic - chopped
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Zonnie's Pecan Pie
By Dolphl1970
set oven temp. to 375 degrees
- 2 Tbs self rising flour
- 1/2 cup granulated sugar
- 1/2 cup butter = one stick
- 3 eggs
- 1 cup Blackburn syrup
- 1 tsp. vanilla
- 1 cup Pecan Halves
Banana Maple Bundt Cake
By Dolphl1970
Preheat oven to 350. Grease and flour a large bundt pan
- Walnut Praline
- 1/4 cup unsalted Land O'Lakes butter
- 1/4 cup brown sugar
- 1/2 cup chopped walnuts
- Melt butter and brown sugar in a sauce pan stirring until smooth and blended. Add walnuts, remove from heat and let cool.
- Cake
- 3 cups White Lily all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 sticks unsalted Land O'Lakes butter
- 1 1/3 cup sugar
- 2/3 cup brown sugar
- 2 teaspoons vanilla
- 1 teaspoon maple extract
- 2 large eggs
- 4 ripe bananas, mashed
- 1 cup light sour cream
Vegan Peanut butter and Jam Breakfast Bites
By Dolphl1970
Mix crust together with a hand blender in a medium sized bowl
- Crust
- 1/4 cup Earth Balance (vegan margarine)
- 1/4 cup sucanat (brown sugar probably works)
- 1 cup spelt flour
- 1/4 c milled flax
- 1 t cinnamon
- Filling
- ½ t baking powder
- 1 t vanilla
- ¼ cup Whole Wheat Pastry Flour
- ¼ cup cane sugar
- ½ cup PB
- ½ cup almond milk
- Jam
- Dark Chocolate chips (optional)
Smores Coffee and Fudge Ice Cream Cake
By Dolphl1970
Preheat oven to 350°F. Finely grind graham crackers, toasted almonds and 3 tablespoons sugar in processor
- 16 whole graham crackers (about 8 ounces)
- 1 cup whole almonds, toasted
- 3 tablespoons sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 quarts coffee ice cream, softened until spreadable
- Fudge Sauce
- 1 7-ounce jar marshmallow creme
- 2 cups miniature marshmallows
Quick & Dirty 5-Ingredient Vegan Cheeze Sauce
By Dolphl1970
1. In a skillet or pot, melt the Earth Balance over medium heat
- 3/4 cup + 2 tbsp *unsweetened, unflavoured almond milk (or more as needed to thin out)
- 5 tbsp nutritional yeast
- 4 tbsp Earth Balance or coconut oil
- 1 tbsp all-purpose flour (arrowroot may work for GF option)
- 1/4-1/2 tsp kosher salt +ground pepper, garlic powder & onion powder, to taste
Zonnie's Banana Nut Bread
By Dolphl1970
Cream butter, sugar & salt
- 1 cup sugar
- 1/2 cup (1 stick) butter
- 1/2 tsp. salt
- 3 med. or 2 large bananas, mashed
- 2 eggs
- 3 Tbsp. buttermilk
- 2 cups self rising flour
- 1/2 cup chopped nuts
- 1 tsp vanilla
Raw Vegan Fettuccine Alfredo
By Dolphl1970
1. Combine carrot, zucchini, squash, red bell pepper, basil and parsley in a medium-sized mixing bowl and stir well
- 1 1/2 cups carrots, peeled and thinly julienned
- 1 cup zucchini, thinly julienned
- 1 cup squash, thinly julienned
- 1 cup red bell pepper, ribs and seeds removed, and thinly julienned
- 2 tsp. basil, minced
- 2 tsp. parsley, chopped
- 1/2 cup Alfredo sauce (see Alfredo sauce from Mom2my10)
- 2 TB. pine nuts