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Recipes
Vegan Umami Broth
By tammy1365
Preheat oven to 300º. Whisk miso, oil, and 2 Tbsp
- 3 tablespoons white miso
- 2 tablespoons vegetable oil
- 8 dried shiitake mushrooms
- 4 6x4-inch pieces kombu
- 2 medium onions, unpeeled, halved through root, very thinly sliced
- 1 medium carrot, unpeeled, very thinly sliced
- 1 celery stalk, thinly sliced
- 1 head of garlic, halved crosswise
- 6 sprigs parsley
- 1 teaspoon black peppercorns
Eggplant Shakshuka
By tammy1365
Sprinkle the eggplant with salt and let drain 10 minutes
- 1 large, firm eggplant (about 1 lb.), diced
- Salt
- 3 tablespoons olive oil
- 1 onion, chopped
- 1/2 cup pitted Greek green olives, coarsely chopped
- 1 small fresh red chile, such as finger or Fresno, sliced
- 4 cloves garlic, sliced
- 1 teaspoon (about 1/3 palmful) each ground coriander, ground cumin and paprika or smoked sweet paprika
- A pinch of ground cinnamon
- 1 can (15 oz.) tomato sauce or about 2 cups tomato puree or passata
- 1 tablespoon harissa paste or hot sauce
- 4 large organic cage-free eggs, such as Araucana
- 1/3 cup (a generous handful) fresh cilantro leaves, coarsely chopped
- Warm pita (I like Kalustyan's), charred and torn into large pieces
Mexican Red Bean Stew w/Polenta Dumplings - Vegan
By tammy1365
Directions 1. In a jar or cup, combine the flax meal and 1/3 of the water measurement
- 2 t flax meal
- 1/3 c + 2 t water
- 1/2 c polenta cornmeal
- 2 T nutritional yeast
- 1/4 t baking powder
- 1 T olive oil
- 2 c kale
- 2 cloves garlic
- 2 T chipotle peppers in adobo sauce
- 4 c low-sodium vegetable stock/broth
- 1 can no-salt canned kidney beans
- 1 can no-salt canned diced tomatoes
- 1/2 t cumin
- 1/2 avocado, optional
- cilantro, to taste
- salt & pepper, to taste
Creamy Vegan Mac and Cheese
By tammy1365
Super Creamy Vegan Mac and Cheese
- 10 ounces dried macaroni (or about 2 2/3 cups)
- 1 cup peeled/diced yellow potatoes (or russets)
- 1/4 cup peeled/diced carrots
- 1/3 cup chopped onion
- 3/4 cup water (preferably use liquid from pot of boiled veggies)
- 1/2 cup raw cashews
- 1/4 cup coconut milk
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 3/4 to 1 teaspoon salt (or more to taste)
- 1/4 teaspoon garlic powder
- 1 pinch cayenne pepper (optional)
- 1 pinch paprika
Sweet and Lemony Wings
By tammy1365
In large bowl, combine juice and zest lemons, fresh chopped herbs, honey and crushed red pepper; season with salt a...
- 3 pounds chicken wings, joints separated, tips discarded
- 2 quarts vegetable oil
- 1/2 teaspoon salt
- 1/2 cup flour
- 2 lemons
- 1/2 cup fresh chopped herbs (such as parsley, oregano and thyme)
- 1/4 cup honey
- 2 tablespoons crushed red pepper
- Salt and pepper
Zucchini-and-Ricotta Tart
By tammy1365
Preheat the oven to 350 degrees
- 4 zucchini (about 2 1/2 pounds), thinly sliced crosswise
- Salt and pepper
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons butter
- 1/4 cup chopped fresh dill
- 3 eggs, beaten
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese, plus more for sprinkling
- 1/2 cup half-and-half
- 1 pinch nutmeg
Sausage-Apple Empanadas
By tammy1365
Preheat oven to 400F; line a baking sheet with parchment paper
- /4 pound bulk Italian sausage
- 1/3 cup Braeburn apple -- diced
- 2 Tablespoons pecans -- chopped
- 1 Tablespoon dry sherry
- salt and pepper -- to taste
- 1 egg
- 1 Tablespoon water
- 1 sheet puff pastry -- thawed
- Grated Parmesan and paprika
Grilled Cheese combos
By tammy1365
Butter, assemble, fry
- sourdough
- fig jam or preserves
- jack
- blue cheese
- arugula
- Italian bread
- basil pesto
- mozzarella
- provolone
- sliced tomatoes
- basil
Roasted Halibut with Walnut Crust
By tammy1365
Diane Rossen Worthington
- Nonstick vegetable oil spray
- 3/4 cup finely chopped toasted walnuts
- 1/2 cup panko (Japanese breadcrumbs)*
- 1/4 cup (packed) chopped fresh Italian parsley
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh chives
- 6 8-ounce halibut fillets (each about 1 inch thick)
- 6 tablespoons butter, melted
- Lemon wedges
Scrambled Eggs - Vegan, Soy-free
By tammy1365
Finely chop the herbs. Mix all ingredients together until a smooth dough is obtained, leave out a few fresh herbs ...
- 100 g chickpea flour (1 c.)
- 200 ml of water (1/2 c.)
- 1/2 tsp Kala Namak sulfur salt (Do not leave it out, it will not taste like egg if you do!)
- 1 tbsp neutral oil
- pinch of salt
- pinch of pepper
- pinch of paprika powder, sweet
- possibly fresh herbs, eg. chives or leaf parsley