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Recipes
Harvest Baked Apples with Currant-Almond filling
By seo53
Preheat oven to 350; lightly coat a 9" glass pie plate or square baking dish with nonstick spray
- Prepare:
- 4 Braeburn or Gala apples
- Combine; Stuff Apples with:
- Chopped apple flesh
- 1/3 cup dried currants
- 1/4 cup almonds, chopped
- 2 tablespoon brown sugar
- 1 tablespoon dark rum, optional
- 2 teaspoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- Juice of 1/2 a lemon
- salt to taste
- 1/2 cup apple cider, divided
- 2 tablespoon unsalted butter, cut into 8 cubes
- Blend; Top Apples with:
- 1/4 cup rolled oats
- 2 tablespoon all-purpose oats
- 2 tablespoon sugar
- 1 tablespoon unsalted butter, cold, cubed
- 1 tablespoon water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon almond extract
Vegan Pumpkin Parfait
By seo53
Mix tofu and pumpkin puree in a blender or food processor until fully combined
- For Mousse:
- 2 cups all natural pumpkin puree
- 1/2 block soft/silken tofu (8 oz.), drained
- 1 Tbsp. grade A Dark Amber maple syrup
- 1 1/2 Tbsp. light brown sugar
- 1/2 tsp. vanilla extract
- 1 1/2 Tbsp. apple pie spice (or 1 1/2 tsp. ground cinnamon plus 3/4 tsp. ground allspice plus 3/4 tsp. ground nutmeg)
- 1/2 tsp. ground cloves
- 1 tsp. ground ginger
- pinch of salt
- For Parfaits:
- Ginger Snaps
- Vanilla Soy Yogurt
Pumpkin Martini
By seo53
Fill a cocktail shaker with ice, Add the vodka, vanilla liqueur, orange juice, pumpkin puree and a pinch of cinnamo...
- Ice
- 1 oz vodka, chilled
- 1 oz vanilla liqueur
- l l/2oz orange juice
- 1 tablespoon pumpkin puree
- Pinch cinnamon
- Pinch nutmeg
Blueberry crumb pie
By seo53
Line baking sheet with tin foil on lower rack to catch any drippings
- 1 unbaked 9-inch deep dish pie shell
- 6 cups fresh blueberries
- 1/2 cup granulated sugar
- 1/4 cup instant tapioca
- 3 tablespoons lemon juice
- For the topping;
- 1/2 cup all purpose flour
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup unsalted butter
Gluten Free Vegan Gingersnap Sandwich Cookies
By seo53
Directions Refrigerate can of coconut milk overnight
- Filling
- 1 can coconut cream (not coconut milk)
- 1/2 cup powdered sugar
- Cookies
- 12 gluten free vegan gingersnap cookies
Seasoned Turkey Patties
By seo53
Mix all ingredients. Form into 4 to 5 patties, each 1/2 inch thick
- 1 1/4 lb. ground turkey
- 1/3 cup dry bread crumbs
- 1/2 onion chopped
- 1 egg
- 1 1/4 teaspoon Worcestershire sauce
- 1/2 to 3/4 teaspoon poultry seasoning
- 1/2 teaspoon each garlic salt and seasoned salt
Vegan Raw Basil Pesto
By seo53
Place all items in a blender or food processor and blend until smooth and creamy
- 2 cups fresh basil leaves
- 1/2 cup walnuts
- 1/2 cup extra virgin olive oil
- 4 cloves garlic
- juice of 1 lemon
Macadamia Nut Crusted Mahi Mahi
By seo53
Preheat oven to 425 degrees F
- 5 ounces (about 1 1/4 cups) coarsely ground, roasted macadamia nuts
- 1/2 cup panko (Japanese-style bread crumbs)
- 2 tablespoons all-purpose flour
- 1/4 cup butter, melted
- Vegetable oil, for brushing foil
- 4 (6 to 8-ounce) mahi mahi fillets
- Kosher salt and pepper
- 2 tablespoons coconut milk
Hamantaschen cookies
By seo53
Cream together the first 4 ingredients
- 2 sticks margarine
- 3 eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 4 cups flour
- Solo filling
Pear, Toasted Walnut and Mixed Green Salad with Champagne- Cranberry Vinaigrette
By seo53
Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes)
- 1/2 cup halved walnuts
- 1/2 cup Champagne
- 1/2 cup canned jellied cranberry sauce
- 1/4 cup minced shallots
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- Salt and ground black pepper
- 6 cups mixed lettuce greens
- 2 pears, cored and diced
- 1/2 cup dried cranberries