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Recipes
LACTO-FERMENTED CURRIED MANGO GINGER CHUTNEY
By sidecars
A great addition to any Indian meal, this chutney is an amalgam of flavors sure to please your palate
- 3 cups ripe mango, diced and peeled
- 2 1/2 tsp. fresh ginger root, minced
- 2 cloves fresh garlic, minced
- 1/2 sweet red onion, minced
- 1/4 cup fresh cilantro, minced
- 2 Tbsp. lemon juice
- 2 tsp. curry powder
- 1 tsp. sea salt
- 3 Tbsp. whey
- 2 basil leaves, chopped
- 1/2 tsp. ed pepper flakes or crushed peppercorns (optional)
Field Roast Down-Home Meatloaf Sandwich
By sidecars
I've started to believe that the dogs I love aren't different than the cows I eat
- per serving:
- 2 thick slices of Field Roast meatloaf
- 1 big or 2 small Mushrooms, sliced or chopped
- 4 tablespoons of Ketchup
- to taste: brown sugar or a dash of maple syrup
- to taste: apple cider vinegar
- Grated sharp Cheddar... or not. I left it off.
- Pocket Bread or greek pita bread or whatever floats your boat
- Bread and butter pickles (3 to 5 per sandwich)
- 1 can crispy onions, such as French's French Fried Onions or make homemade battered onion rings. It would be healthier and taste superb.
- Add some spicy stone ground mustard if you want even more flavor.
- Creole seasoning can be added as a dash into the ketchup/mushroom mix will sauteing.
Vegan Dad - Roasted Tofu
By sidecars
I only make one claim about my food: it's vegan
- INGREDIENTS
- 1 pkg extra firm tofu (pressed, if you want)
- 3 tbsp margarine
- Brine
- 2 cups cold water
- 1 tsp garlic powder
- 2 tsp onion powder
- 2 tsp smoked or seasoned salt
- 2 tsp paprika
- 1/4 tsp allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1 tbsp light soy sauce
- 1 tbsp brown sugar
- few dashes liquid smoke
Southwestern Steamed Salmon Tamales
By sidecars
Try my filling recipe and then have fun experimenting with your own
- Filling:
- SALMON TAMALES
- Preparation time: 30 minutes
- Cooking time: 15 minutes
- Yield: 6 tamales
- 1 medium onion, finely diced, 1 1/2 cups
- 4-6 ounces raw salmon, diced, about 1 cup
- 2 tablespoons each, chopped: canned chilies, fresh cilantro (coriander)
- 1/2 teaspoon each: salt, freshly ground black pepper
- Tamales:
- 1 1/2 cups masa harina flour, 1/2 pound
- 1/2 teaspoon each: salt, freshly ground black pepper, paprika
- 1/4 teaspoon each: ground cumin, cayenne pepper
- 3/4 cup warm water
- 2 tablespoons corn oil
- 1 tablespoon light sour cream
(Roasted Butternut Squash) Pierogies
By sidecars
METHOD 1. Put flour in a medium bowl and make a well in the center
- Dough
- INGREDIENTS
- 2 cups 2 cups flour
- 1/2 cup 1/2 cup water (plus more, as needed)
- 1/2 tsp 1/2 tsp salt
- 1/2 tsp 1/2 tsp baking soda
- 1 tbsp 1 tbsp white vinegar
- If making roasted squash pierogies, add 1/2 cup mashed roasted squash (cooled) and reduce water to 1/4 cup (adding more as needed)
- Filling
How to Make Buckwheat Soba Noodles from Scratch — Cooking Lessons from The Kitchn | The Kitchn
By sidecars
How to Make Buckwheat Soba Noodles from Scratch — Cooking Lessons from The Kitchn | The Kitchn How to Make Buckw...
- 2 generous cups (280 grams/9 1/2 ounces) stone-milled buckwheat flour from Anson Mills or Cold Mountain
- 1/2 generous cup (70 grams/2 1/2 ounces) all-purpose flour
- 3/4 cup (175 grams/6 ounces) filtered or mineral water
Homemade Spicy Italian Sausage (Vegan, Soy-Free and Gluten-Free)Rhea Parsons November 12, 2013 34 Comment
By sidecars
Prepare spice mix in advance
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. fennel, crushed
- 1/2 tsp. black pepper
- 1 tsp. salt
- 1 1/2 tsp. sweet paprika
- 1 1/2 tsp. smoked paprika
- 1/2 tsp. red pepper flakes
- 1 tsp. oregano
- 1/8 tsp. allspice
- 2 tsp. + 2 tsp. olive oil
- 1 cup mushrooms, chopped
- 1/4 cup onion, finely chopped
- 1 garlic clove, minced
- 2 cups cooked or 1-15 oz. can of black-eyed peas, drained and rinsed
- 1 Tbs. sun-dried tomato paste
- 1/4 cup nutritional yeast
- 1/2 cup brown rice flour
- 1 tsp. xanthan gum
- 3 Tbs. of gluten-free, vegan Worcestershire Sauce
- A few drops of Liquid Smoke (optional)
SOUS VIDE Fruit Sauce - May 2017
By sidecars
Fill and preheat the SousVide Supreme water oven to 180F/82C
- 1 cup (150 g) ripe strawberries stemmed, washed, and quartered
- 1 cup (150 g) fresh blueberries stemmed and washed
- 1 ⁄4-1⁄2 cup (48 to 96 g) granulated sugar*
- 1 lemon Juice of
Peanut Butter & Banana Ice Cream Sandwiches {gluten free + vegan}
By sidecars
Preheat oven to 350 degrees F
- 1 cup brown sugar
- 1 cup creamy peanut butter no stir
- 1 tablespoon maple syrup
- 1 1⁄2 teaspoons vanilla extract
- 1 cup oat flour
- 1 teaspoon baking powder
- 1 ⁄8 teaspoon salt
- 1 ⁄4 cup almond milk
- 2 tablespoons mini chocolate chips dairy free if necessary
- 4 ripe bananas
- 1 ⁄2 cup raw cashews soaked in water overnight and rinsed and drained
- 3 ⁄4 cup almond milk divided
Caponata Polenta Stack
By sidecars
I just made this for dinner with guests
- 1 large aubergine/eggplant (about 4 cups) - 2cm dice
- 4 celery stalks (1 1/2 cup) sliced 2 cm on a diagonal
- 1 medium onion, sliced thinly
- 1/2 cup olives (chop half of them in half and keep rest whole)
- 1/4 cup capers
- 2 skinned tomatoes
- 2 tbs red wine vinegar
- 1 tsp xylitol, fruit sugar if like me, you prefer sugar free, if not a concern then use sugar...actually, you could probably do without any 'sweetning' altogether
- 1/2 tsp harissa paste (optional..I LOVED the subtle kick)
- 1 tbs fresh chopped parsley
- 7 large basil leaves, torn
- some Sicilian recipes add sliced almonds and a shake of cinnamon. Perhaps I will next time.
- For the Polenta sheets
- 1 cup polenta
- 1 1/2 cup water
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper