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Recipes
Baking Potatoes in a microwave
By seo53
put in microwave and use the time above depending on how many potatoes using
- 1 3 1/2 to 5 1/2 on high
- 2 6 to 8
- 4 10 1/2 to 12 1/2
Broccoli Salad
By seo53
Mix mayonnaise, sugar and vinegar together
- 3 bunches broccoli
- 1 1/2 cup mayonnaise
- 1/2 cup sugar
- 4 tsp. vinegar
- 1 cup raisins
- 1/2 small onion, chopped
Quinoa Gingersnap Cookies
By seo53
Instructions Preheat oven to 350° F
- 2 cups quinoa flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/3 cup crystalized ginger, chopped into small pieces
- 1/2 cup coconut oil, in a liquid state
- 1 cup packed light brown sugar
- 1 Tablespoon ground flaxseed + 3 Tablespoons water
- 1/4 cup molasses
- 1/4 cup cane sugar (for rolling)
Homemade Baked Beans
By seo53
Wash beans, cover with water and soak overnight
- 2 cups navy beans
- 1/4 lb salt pork
- 1 1/2 teaspoon salt
- 1/4 cup brown sugar
- 1/2 teaspoon dry mustard
- 2 tablespoon molasses
- 1 small onion, chopped
Vegan Gluten-Free Carrot Cake
By seo53
How To Make Vegan Gluten-Free Carrot Cake: Adjust oven rack to the middle position, and preheat to 350 degrees F
- 2.5 cups (12.5 ounces) gluten-free all-purpose flour blend (I used Bob's Red Mill GF All-Purpose Baking Flour), plus extra for dusting the pans
- 1 Tablespoon ground cinnamon
- 1 1/4 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- pinch of ground cloves
- pinch of ground ginger
- 1 pound carrots, peeled
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 flax eggs (*1/4 cup ground flaxmeal and 3/4 cup water, see instructions below*)
- 3/4 cup vegetable oil
- (optional: 1 cup chopped pecans or walnuts)
- Vegan Gluten-Free "Cream Cheese" Frosting
- 8 cups gluten-free powdered sugar
- 1 1/2 cups (3 sticks) vegan butter or margarine
- 3 Tablespoons non-dairy milk (I used unsweetened almond milk)
- 1 Tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- pinch of salt
Meatless pumpkin and black bean chili
By seo53
Put onion, garlic and oil into a large saucepan or Dutch oven
- 1 large red onion, diced
- 6 cloves garlic, crushed
- 3 tablespoons olive oil
- 1 1/2 cups vegetable broth or water
- 1 can (15 oz) solid-pack pumpkin
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 3 to 4 tablespoons mild chili powder, to taste
- 1 tablespoon pureed canned chipotle in adobo
- 1/2 teaspoon ground cumin
- 1 bag (14 oz) frozen red, green and yellow pepper strips (or 2 cups thinly sliced assorted bell peppers)
- 2 cans (15 oz each) black beans, drained, rinsed
- 1/2 teaspoon salt
- roasted pumpkin or butternut squash
- chopped cilantro, broken tortilla chips
Yeast Free Ketchup
By seo53
Combine all ingredients in a medium sauce pan
- 6 oz tomato paste
- 1 and 1/2 cups water
- 1/2 cup fresh lemon juice
- 1 tablespoon stevia
- 1/2 teas salt
- 1/2 teas garlic powder
- 1/2 teas onion powder
Coconut Oil Pie Crust
By seo53
coconut oil can be cut in to a flour mixture to produce a flaky crust
- 1 1/2 cups all purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 cup coconut oil, room temperature
- 4-7 tbsp water, cold
Gluten Free Vegan Ginger Molasses Cookies
By seo53
Directions Combine shortening, molasses, sugar, milk, and spices in bowl
- 3 Cups gluten free all purpose flour white blend
- 1 1/2 cup sugar
- 2/3 cup Vegetable shortening
- 1/4 cup + 2 T molasses
- 1/4 cup + 2 T milk of choice or water
- 2 tsp guar gum
- 1 tsp baking soda
- 1 3/4 tsp ground ginger
- 3/4 tsp cloves
- 3/4 tsp cinnamon
- sugar for coating
Pot Roast with Roasted Root Vegetables
By seo53
Season the beef with salt and pepper and lightly coat with flour
- Roasted Root Vegetables:
- 1 1/2 pounds beef bottom round roast
- 2 teaspoons salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 2 tablespoons all-purpose flour
- 2 tablespoons canola oil
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery
- 1 medium yellow onion
- 1 (15-ounce) can beef broth
- 1 cup water
- 1 tablespoon minced fresh garlic
- 2 tablespoons Worcestershire sauce
- 4 sprigs fresh thyme
- 2 carrots, cut into 3-inch pieces
- 2 russet potatoes, cut into 1-inch cubes
- 1/2 pound turnips, cut into wedges
- 2 tablespoons canola oil
- 1 teaspoon each fresh rosemary and fresh thyme leaves
- 1 red onion, sliced