Maverick19's profile page
Recipes
Spinach and Sprout Salad with Coconut Ranch
By Maverick19
1. In a small bowl, mix the yogurt with the vinegar and onion and garlic powders
- 1/2 cup plain vegan coconut yogurt (Not coconut-flavored)
- 1 Tbsp champagne vinegar
- 3/4 tsp onion powder
- 3/4 tsp garlic powder
- kosher salt and pepper
- 4 oz baby spinach
- 4 oz sunflower sprouts (or other similar sprouts)
- 1 cup mixed crunchy sprouts (sprouted beans)
- 1 cup cherry or grape tomatoes, halved
- 1 large hass avocado, peeled, pitted and cut into 2 inch pieces
- 6 radishes, thinly sliced
- 1/4 cup roasted sunflower seeds
Fava Bean and Olive Soup
By Maverick19
This soup also has an aioli that you will make, which will be stirred into the soup just before serving
- AIOLI:
- 1 cup fava beans, (dried broad beans), soaked and drained
- 1 medium sized potato
- 1 leek, thinly sliced
- 1 cup pitted black olives
- 1 red onion, chopped
- 2 cloves garlic, finely chopped
- 2 sprigs fresh thyme
- 4 cups vegetable or chicken stock
- salt and ground black pepper
- 2 cloves garlic
- salt
- 2 egg yolks (find the freshest eggs that you can)
- 1-1/2 cups olive oil
- a little lemon juice
Quick-Brined Roast Salmon with lemon-garlic oil
By Maverick19
1. In a medium bowl, combine the 1 Tbsp of salt with 2 cups of hot water and stir to dissolve the salt
- 1 Tbsp kosher salt, plus more for seasoning
- 4 5oz skinless salmon or hake fillets
- 2 Tbsp canola oil
- 2 Tbsp melter butter, cooled
- 1 Tbsp fresh lemon juice
- 1 Tbsp white miso
- 1/2 tsp grated garlic
- sesame seeds, for garnish
- lemon wedges for serving
Lemon-Cranberry Pie Bars
By Maverick19
Makes one 9x13 inch pan
- 1 cup cranberries
- 2 3/4 cups granulated sugar
- pinch of ground cloves
- 1/4 cup water
- 4 large eggs
- 2 egg yolks
- 1 tsp finely grated lemon zest
- 1/2 cup fresh lemon juice
- 3/4 cup all purpose flour
- Baked Press-In Crust (recipe is in my collection)
- Confectioner's sugar, for dusting
Sangria Rose
By Maverick19
Rosé, pomegranate juice, fresh lemon, Grand Marnier, Cognac, fresh raspberries, strawberries, and plums make a del...
- 1 (750-milliliter) bottle good rosé wine
- 1/2 cup Pom Wonderful pomegranate juice
- 1/3 cup freshly squeezed lemon juice (3 lemons)
- 1/4 cup superfine sugar
- 3 tablespoons Grand Marnier
- 1 tablespoon Cognac or brandy
- 1 cup water
- 1/2 cup fresh raspberries
- 8 large fresh strawberries, hulled and quartered
- 2 red plums, pitted and sliced 1/4 inch thick
- Ice for serving
Zucchini Bread III
By Maverick19
This is the recipe made and served at the Broadway Dept Stores
- 1/2 cup oil
- 1 cup sugar
- 2 eggs
- 1 cup grated zucchini
- 1 1/2 cups flour
- 1 1/2 tsp cinnamon
- 3/4 tsp soda
- 1/4 tsp baking powder
Red Velvet Cupcakes Paleo
By Maverick19
Preheat oven to 350 and prep cupcake tins
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3 Tbsp cocoa powder
- 1 cup beet puree
- 1/2 cup palm shortening OR grass fed butter
- 3 eggs
- 1/2 cup raw honey
- 1 tsp vanilla
- 2 Tbsp lemon juice
Bouillabaisse
By Maverick19
Heat the oil in a large saucepan and add the leeks, carrot, garlic and fennel
- 3 Tbsp olive oil
- 2 leeks, finely chopped
- 1 carrot, peeled and chopped
- 4 cloves garlic, finely chopped
- 1 bulb fennel, finely chopped
- 14 oz canned tomatoes, drained and chopped
- good pinch saffron threads
- 6 cups fish stock
- 1 tsp grated orange zest
- salt and freshly ground black pepper
- 2 lbs mixed fresh seafood, (fish fillets, prawns, mussels, clams, etc), cut fish fillets in small chunks
Vegan Cheese
By Maverick19
1. Once the nuts have been soaked, place all of the ingredients in a blender
- 1 cup of nuts, soaked for 6 hours (cashews, almonds, hazelnuts and brazil nuts all work)
- 1 cup almond or cashew yogurt
- 1/2 cup water
- 1 tsp salt
- 3 Tbsp tapioca starch
- 1 Tbsp agar
Focaccia Bread
By Maverick19
Makes 24 squares
- 1 pkg dry yeast
- 1 cup warm water
- 2 tsp sugar
- 1/4 tsp salt
- 1/4 cup olive oil (use high quality olive oil)
- 2 2/3 to 3 cups of All Purpose flour
- 1/2 cup fontina cheese, grated
- 1/2 cup gorgonzola cheese, crumbled
- 1/4 cup fresh basil leaves, thinly sliced
- 1/4 cup red or yellow bell peppers, roasted, skinned and thinly sliced