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Recipes
Vegan Chocolate Cake Recipe
By amity
1. Preheat oven to 350 degrees Fahrenheit
- 1 1/2 cups unbleached all-purpose flour
- 1 cup natural, vegan unbleached sugar*
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon distilled white vinegar
- 5 tablespoons canola oil
- 1 cup cold water
- optional: 2/3 cup vegan semi-sweet chocolate chips
- * Make sure that the sugar you use is unbleached sugar or sugar that is bleached in a vegan bleaching process (bleached sugar is often made in a process that uses animal bones).
Tricolor Potato Salad
By amity
Put the Yukon gold and sweet potatoes in a large pot and cover with water
- 1/2 pound Yukon gold potatoes, washed and cut into 1 by 1-inch pieces
- 1/2 pound sweet potatoes, washed and cut into 1 by 1-inch pieces
- 1/2 pound purple potatoes, washed and cut into 1 by 1-inch pieces
- 3 scallions, sliced
- 1 tablespoon salt
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons brown mustard
- 1 tablespoon cider vinegar
- 1/2 teaspoon grill seasoning
Split Pea Soup
By amity
1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, vegetable broth, onion, garli...
- 2 cups split peas
- 6 cups water
- 2 14.5-ounce cans vegetable broth (4 cups)
- 1/3 cup minced onion
- 1 large clove garlic, minced
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon dried parsley
- 1/4 teaspoon white pepper
- dash dried thyme
- 1/2 cup barley
- 6 cups water
- 2 medium carrots, diced (about 1 cup)
- 1/2 stalk celery, diced (1/4 cup)
- Garnish
- chopped green onion
Chicken Noodle Casserole
By amity
Preheat the oven to 350 degrees F
- Vegetable cooking spray
- 1/4 cup butter (2 tablespoons whole and 2 tablespoons melted)
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 2 cups leftover filling from Chicken Pot Pies recipe
- 1/2 cup bread crumbs
- 1 tablespoon chopped parsley leaves
- Salt and freshly ground black pepper
- 1/2 (16-ounce) package egg noodles, par-cooked and drained
- 3/4 cup shredded mozzarella cheese
Chicken and Red Potatoes Recipe
By amity
Place flour in a large resealable plastic bag
- 3 tablespoons all-purpose flour
- 4 boneless skinless chicken breast halves (6 ounces each)
- 2 tablespoons Crisco® Pure Olive Oil
- 4 medium red potatoes, cut into wedges
- 2 cups fresh baby carrots, halved lengthwise
- 1 can (4 ounces) mushroom stems and pieces, drained
- 4 canned whole green chilies, cut into 1/2-inch slices
- 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
- 1/4 cup 2% milk
- 1/2 teaspoon chicken seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
Deep-Frid Turkey Marinade
By amity
In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder
- 1 (16 ounce) bottle Italian dressing 1/2 cup cayenne pepper
- 1/2 cup black pepper
- 1 cup Creole seasoning
- 2 tablespoons garlic powder
Monkey Bread
By amity
Grease bunt pan Combine sugar and cinnamon- stir cut biscuits into 4's drop into mixture and coat fill pan w/bi...
- 3 T. sugar
- 2 tsp cinnamon
- 2 can's ref. biscuits
- 3 T. melted butter
The kind diet Chorizo tacos
By amity
Heat the olive oil in a medium skillet over medium-high heat
- 1 tablespoon olive oil
- 8 ounces sliced vegan chorizo or taco crumbles
- 4-6 corn tortillas, soft or hard as you prefer
- 1/2 cup diced onions
- 1 cup shredded lettuce
- 1/2 cup chopped tomatoes
- Prepared salsa
- 1 cup tofu sour cream or Tofu Cream
- 2/3 cup shredded vegan Cheddar Cheese
- Hot sauce (optional)
London Broil
By amity
Mix together and marinade london broil
- 1 1/2 cup Canola oil
- 3/4 cup soy sauce
- 4 Tbsp. worchestershire sauce
- 2 Tbsp dry mustard
- 2 tsp. salt
- 2 tsp black pepper
- 1/2 cup wine vinegar
- 2 tsp parsley
Adam Perry Lang's Grilled Vegetables
By amity
Trim the vegetables and cut them, with the exception of the mushrooms and scallions, 1/4 inch thick
- 3 lbs assorted vegetables, such as yellow squash, zucchini, Portobello mushrooms, fennel, and scallions
- For marinade
- 5 tbsp white wine vinegar
- 1 tbsp honey
- 1 tsp soy sauce
- 2 tbsp granulated sugar
- 1 tbsp sea salt or kosher salt
- 1 tbsp freshly ground black pepper
- 3 tbsp chopped scallions
- 3 tbsp grated or finely chopped sweet white onion
- 2 tbsp finely chopped red bell pepper
- 1 tbsp chopped fresh oregano or marjoram
- 1 tbsp dried oregano
- 6 tbsp olive oil
- For the garnish
- 2 tbsp finely chopped fresh chives
- 2 tbsp finely chopped fresh flat-leaf parsley
- 1/4 cup extra virgin olive oil
- 1 tbsp red wine vinegar or reduced balsamic vinegar
- Sea salt or kosher salt
- Freshly ground black pepper