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Pecan Pie - Vegan
By tammy1365
Preheat the oven to 350°F then parbake your prepared pie crust for 7 minutes
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- 2 tablespoon vegan butter (I like Miyokos)
- 1 and 1/2 cups finely chopped pecans
- 1/2 cup coconut sugar
- 1/4 cup pure maple syrup
- 3/4 cup unsweetened full-fat coconut milk
- 2 teaspoon vanilla extract
- 3 tablespoons corn starch
- 1/4 teaspoon fine sea salt
- 1 prepared pie crust
Easy Grilled Honey-Sriracha Chicken Breasts
By tammy1365
Preparation In small bowl, mix spices, 2 tsp
- 1 1 1 tsp. ground ginger
- 1 1 1 tsp. ground garlic
- 1 1 1 tsp. paprika
- 1/2 1/2 1/2 tsp. ground allspice
- 1/2 1/2 1/2 tsp. ground nutmeg
- 1/2 1/2 1/2 tsp. dry mustard
- 6 6 8 bone-in, skin-on chicken breasts (about 8 oz. each)
- 1/4 1/4 1/4 cup honey
- 1 1 1 tbsp. sriracha sauce
Roasted Garlic Cauliflower Chowder-Vegan
By tammy1365
Roast garlic, potatoes & cauliflower; blend with rest
- 1/2 2 raw cashews, soaked for at least 2 hours
- 1 head cauliflower
- 1 small potato
- 1 garlic bulb
- 2 tablespoons oil
- 1/2 cup Sabra Roasted Garlic Hummus
- 1/2 cup cooked quinoa
- 2 cups vegetable broth
- 2 cups water (+ more as needed)
- 2 teaspoons miso paste
- 2 teaspoons nutritional yeast (optional)
- to + pepper to taste
- Additional garlic if desired
Roasted Garlic & Onion Dip
By tammy1365
Preheat oven to 350°F (180°C)
- 1 medium onion
- 3 whole heads garlic (about 48 cloves), unpeeled
- 1/4 tsp (1 mL) salt
- 1 tbsp (15 mL) olive oil
- 1 cup (250 mL) sour cream
- 1/2 cup (125 mL) mayonnaise
- 1/2 tsp (2 mL) Worcestershire sauce
- 1/2 tsp (2 mL) ground black pepper
- 3 slices bacon, cooked, drained and crumbled
- 1 tbsp (15 mL) chopped fresh chives (optional)
Pumpkin-Spice Cauliflower Casserole
By tammy1365
Preheat the oven to 425 degrees
- 1 head (2 lbs.) cauliflower, cut into florets (about 9 cups)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups whole milk
- 1 1/2 cups grated white cheddar
- 1/2 teaspoon pumpkin spice
- 1/2 cup fresh breadcrumbs
- 1/2 cup grated Parmesan
Charred Asparagus with Citrus Bagna Cauda
By tammy1365
Preparation Place a rack in upper third of oven and preheat to 350°
- 2 tablespoons skin-on almonds
- 2 oil-packed anchovy fillets
- 4 garlic cloves, smashed
- 1 sprig oregano
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated orange zest
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- Kosher salt, freshly ground pepper
- 1 1/2 pounds asparagus, trimmed
Rigatoni with Eggplant and Pine Nut Crunch
By tammy1365
by Rozanne Gold
- Nonstick vegetable oil spray
- 1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes
- 2 medium yellow bell peppers, cut into 1/2-inch squares
- 2 cups grape tomatoes
- 3 large garlic cloves, divided
- 1/3 cup olive oil
- 2 cups (firmly packed) fresh basil leaves, divided
- 1 cup freshly grated Parmesan cheese, divided
- 1/4 cup pine nuts
- 1 28-ounce can whole tomatoes in juice
- 1 cup heavy whipping cream
- 1 pound rigatoni
- 1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes
Spiced Lamb Meatballs with Walnut Romesco
By tammy1365
PreparationSauce Preheat oven to 425°
- 1/2 tablespoon chopped walnuts
- 1 small red bell pepper, halved, seeds removed
- 1 medium tomato, cored
- 1 garlic clove, unpeeled
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- 1/2 teaspoon chipotle chile powder or chili powder
- 1 1/2 teaspoons finely chopped parsley
- 1/2 teaspoon sweet paprika
- Kosher salt, freshly ground pepper
- 1/2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 medium onion, chopped
- 1 cup (firmly packed) cilantro leaves with tender stems
- 1 cup (firmly packed) parsley leaves with tender stems
- 2 1/2 teaspoons kosher salt, divided
- 1 large egg yolk
- 1 1/2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 pound ground lamb
- 2 tablespoons olive oil
- A spice mill or a mortar and pestle
"Hollandiase"
By tammy1365
dairy free
- 3 T coconut oil, melted but cooled
- 2 egg yolks
- 1 T lemon juice
- paprika and/or dried mustard
Thai Pork Noodle Bowl
By tammy1365
Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl
- Peanut Noodles:
- 4 boneless ribeye (rib) pork chops, about 3/4- to 1-inch thick
- 1/4 cup soy sauce
- 1/4 cup chopped fresh cilantro
- 3 cloves garlic, crushed
- 3 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 lime, juiced
- 10 ounces pasta (spaghetti, linguini or angel hair)
- 1 lime, juiced
- 2 cloves garlic, finely minced
- 1/2 cup creamy peanut butter
- 1 cup hot water
- 2 tablespoons soy sauce