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Recipes
CHICKEN, LEFTOVER ROAST SOUP WITH ROASTED VEGETABLES
By seamline
AUTHOR: Danielle Walker - AgainstAllGrain
- 2 garlic cloves, minced
- 2 carrots, peeled and cubed
- 1 cup butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed*
- 1/2 yellow onion, quartered
- 2 tablespoons extra virgin olive oil
- 4 cups chicken stock, store-bought or homemade
- 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
- 3/4 teaspoon dried parsley
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cracked pepper
- 1 cup water
- 2 cups baby spinach
Ginger Salve Recipe for Sore Muscles
By seamline
Begin my making your safflower infused oil
- Safflower infused oil ingredients:
- 3 oz. safflower oil infused with ginger, peppercorns and peppermint leaf
- 1 oz. beeswax
- .25 oz. refined (76° melt point) coconut oil
- 36 drops ginger root essential oil
- 5 drops rosemary extract
- 4 oz. safflower oil
- 3 Tablespoons ground ginger powder
- 1 Tablespoon black whole peppercorns
- 1 Tablespoon dried peppermint leaf
EGGPLANT “BACON”, CRISPY
By seamline
Crispy vegan bacon made with eggplant! Sliced eggplant is brushed with a smoky sauce and baked to perfection! A tas...
- 1 medium eggplant (you'll only use half)
- 2 Tbsp (30 ml) avocado or olive oil
- 1 1/2 Tbsp (20 ml) tamari
- 1 Tbsp (15 ml) vegan Worcestershire (I like Annie’s brand, this one is GF!)
- 1 Tbsp (15 ml) maple syrup
- 2 tsp liquid smoke
- 1 tsp smoked paprika
- Pinch sea salt
- Pinch garlic powder
- 1/2 tsp freshly cracked black pepper, plus more for topping
Mint Cookies, Gluten Free and Vegan Thin
By seamline
MARCH 9, 2016 BY KELLY ROENICKE A Girl Scout classic made gluten free and dairy free, these vegan thin mint cookies...
- For the cookies:
- 1 cup vegan buttery spread softened
- 1 1/8 cup organic cane sugar
- 1/4 cup unsweetened applesauce
- 2 cups gluten free flour I used King Arthur Gluten Free Multi-Purpose Flour
- 1 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- For the coating:
- 3 cups dairy free chocolate chips
- 3/8 teaspoon peppermint extract
CAULIFLOWER, SPICY WHOLE ROASTED
By seamline
January 23, 2014 USE YOUR HEAD Forget florets--roast the whole damn cauliflower Roasted cauliflower? Been there, d...
- 1 tablespoon vegetable oil
- 1 head cauliflower
- 1 1/2 cups plain Greek yogurt
- 1 lime, zested and juiced
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon curry powder
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
MAURICE SALAD
By seamline
In my collection since the 80's I think I made this for Sandy's wedding shower
- Dressing:
- 2 2 2 T Tarragon wine vinegar
- 2 2T 2 Onion, grated (Marinate these 2 together while mixing dressing)
- 1 1 1 C Mayonnaise
- 1 1 1 C Miracle Whip
- 3 3T 3T Parsley
- 2 2T 2T Boiled egg, chopped
- 2 2T 2T Chives
- 1 1t 1t Sugar
- Salad:
- Salad greens
- 2 2C 2C Ham
- 2 2C 2C Swiss Cheese
- 2 2C 2C chicken, cooked
- Olives and Sweet pickles optional, chopped or left whole as garnishes.
Pumpkin Pie, Dairy-Free Gluten-Free
By seamline
1. Prepare the crust. In a medium-sized mixing bowl, combine the flour mix, powdered sugar and salt until well mixe...
- For the Crust:
- 1 1/2 cup all-purpose gluten-free flour mix
- 1 t. powdered sugar
- 1/2 t. salt
- 1/2 cup (1 stick) cold dairy-free gluten-free margarine
- 1 egg, lightly beaten
- 1 t. cold water
- For the Filling:
- 1 15-ounce can canned pumpkin (NOT canned pumpkin pie filling)
- 2 large eggs, lightly beaten
- 1 cup coconut milk or other dairy-free milk alternative
- 1/2 cup maple syrup
- 1 t. ground cinnamon
- 1/2 t. ground ginger
- 1/8 t. ground cloves
- 1/8 t. salt
- White granulated sugar, for sprinkling
- Vegan Whipped Cream (optional)
Brownie Bites, Crockpot
By seamline
Grease the crockpot with coconut oil
- 2 cups almond flour
- 1 cup coconut sugar (or other granulated sugar that you are comfortable with)
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1/2 cup full-fat, unsweetened coconut milk
- 1/2 cup butter or coconut oil, melted
- 2 tsp pure vanilla extract
- 1/3 cup brewed coffee or water
Samoas
By seamline
Recipe from Eating Bird Food
- 2/3 2/3 2/3 cup unsweetened shredded coconut (divided)
- 1 1 12) cup pitted dates (about 12)
- 1/2 1/2 1/2 tablespoon almond butter
- 1 1 1 tablespoon mini dark chocolate pieces (divided)
- 1/8 1/8 1/8 teaspoon salt
- 1/8 1/8 1/8 teaspoon vanilla extract
Tabbouleh with Quinoa
By seamline
The classic Middle Eastern salad gets an of-the-moment upgrade with the "it" grain, quinoa
- 1 cup quinoa, rinsed well
- 1/2 teaspoon kosher salt plus more
- 2 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 scallions, thinly sliced
- preparation