VEGETARIAN RECIPES for newbies and the rest of us
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Starshine:
Dal (lentil stew): This is kind of my own version of traditional Indian dal. My version is a cross between the usual dal and the more complex sambar (another type of lentil stew). I don't really measure so amounts are approximate. Use what you have, if you don't have one ingredient, don't worry too much about it, this is a very versatile, hearty and healthy dish. Lentils are also a great source of protein. Ingredients: 1 cup of red lentils (if you prefer green, then that is fine) 1 1/2 cups of water to start, plus more as you go along 2-4 dry red chillies of your choice 1-2 seeded and diced green chili (jalapeno or serrano will work fine) 3/4 teaspoon cumin (preferably whole, lessen amount a bit for powdered) 3/4 teaspoon mustard seeds 1 teaspoon salt 1 teaspoon chopped garlic 1/2 teaspoon ginger paste 1 teaspoon sugar 2 bay leaves 3/4 teaspoon turmeric (can substitute with normal curry powder) 1/4 teaspoon garam masala (optional) 2 teaspoons tamarind juice (can substitute with a bit of tamarind chutney if needed but this step is optional) cilantro (garnish, optional) Up to 1 cup of vegetables of your choice (tomatoes, potatoes, carrots, squash, cauliflower etc.) Directions: Put 2 teaspoons of canola/vegetable oil in a large frying pan and heat at medium heat. After a couple of minutes add the cumin seeds and they should sizzle. After a minute, add garlic, ginger, mustard seeds, bay leaves, red chillies and green chillies. Be careful as the mustard seeds may pop in the hot oil. Stir for about a minute. Add lentils and stir for a few seconds, then add water and whatever vegetables that take the longest to cook (such as potatoes) and raise heat to medium high until the mixture starts to boil. Then add the salt, sugar, turmeric (or curry powder), garam masala and tamarind (optional). Let simmer for about 20 minutes and do a taste test. Add more salt or sugar as needed. Add more water in small increments as the lentils absorb it while cooking. You don't want there to be TOO much water as it will make it too thin (unless you want that, which is fine). Eventually (in about 30 minutes) the lentils will cook and start to break apart. You should end up with a semi-thick almost porridge consistency. At about 5 minutes before you turn the stove off stir in tomatoes and cilantro (if using). You may also add a little bit of butter for a richer flavor. Serve hot over freshly cooked rice. Fresh bread is also a good compliment. Very nourishing, very yummy.
Thanks for this recipe Starshine I love the way you cook. I cook the same....use what you have and it's different each time and delicious! I also love lentils and use alot of beans they are my main source of protein along with dairy. I've never really gotten into the habit of using fake meal...although I am looking for some good brands to try some new recipes. I also love Indian cooking and flavors and I don't have many recipes so I hope you will post some more for us
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nellie apple:
Aye! Today is Monday and I am waiting for dear MustangSally's recipe Meatless Monday. Hey, hey--- where are you dear, Viv?
Hi Nellie 2: Hi Starshine 2: I hope you are well Sorry I'm late with my Maccas Meatless Monday recipe. I have been so busy working on the election and I can't wait until it is over Speaking of the elecion I've found a terrific recipe which I will make after the election when I have more time. I can't wait cause I LOVE to bake, especially for our Dear Paul Here is the link for ELECTION DAY CAKE http://www.ciachef.edu/admissions/news/news_story_univ.asp?iNewsID=832&strBack=/Default.asp&strlocationname=Home+Page This comes from The Culinary Institude of America and shows a great pic of the cake and also a fantastic video of a chef making it It also tells about the history of the cake And the recipe looks delicious! Enjoy!
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Thank you for posting Viv This recipe looks good but I don't know where to find fresh figs? http://www.ciachef.edu/enthusiasts/recipes/mission_figs.asp
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The Election Day Cake! Sweet toothy Thanks Viv
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mustangsally10:
Thanks for this recipe Starshine I love the way you cook. I cook the same....use what you have and it's different each time and delicious! I also love lentils and use alot of beans they are my main source of protein along with dairy. I've never really gotten into the habit of using fake meal...although I am looking for some good brands to try some new recipes. I also love Indian cooking and flavors and I don't have many recipes so I hope you will post some more for us
You're welcome Dal/Lentils is an almost daily staple in India, especially for the vegetarian population. Who needs fake meat?
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credit: delish.com TRICK OR TREAT
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Potato and Leek Soup Ingredients 1 1/2 (about 3 large) pound(s) leeks 1 tablespoon(s) olive oil 1 tablespoon(s) margarine or butter 12 ounce(s) all-purpose potatoes, peeled and cut into 1/2-inch pieces 2 (14- to 14 1/2-ounce) can(s) reduced-sodium chicken broth 1 (plus 1 tablespoon chopped) sprig(s) fresh dill 1/2 teaspoon(s) salt 1/8 teaspoon(s) pepper 1 cup(s) whole milk 2 teaspoon(s) fresh lemon juice Directions 1. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. With hands, transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed. 2. In 4-quart saucepan, heat oil and margarine on medium until margarine melts. Add leeks and cook 8 to 10 minutes or until tender, stirring occasionally. Stir in potatoes, broth, dill sprig, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cover and heat to boiling on high. Reduce heat to low; simmer 15 minutes or until potatoes are very tender. 3. Ladle potato mixture into blender in 3 batches; cover, with center part of lid removed to allow steam to escape. Lay a paper towel over top and blend until pureed. Pour each batch of puree into bowl. Return all puree to same saucepan. Stir in milk; heat through. Stir in chopped dill and lemon juice. credit: Tara Donne/delish.com [msn] It is weird because I made this soup when I was in MS last year. Num...Yum...Yummy Ha ha
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2: O Happy Day To honor our new President Obama I'm posting a recipe using pineapple from his native state Hawaii. This is very rich and delicious I have been working so hard on the campaign that I have lost a lot of weight...it's a natural kind of diet So I'm going to enjoy treating myself and I think I will start with: PINEAPPLE BANANA BREAD PUDDING 6 tablespoons unsalted butter 1 cup 1/2-inch diced pineapple 1 cup 1/2-inch diced bananas 4 large eggs 3 cups heavy cream 1 cup coconut milk 1 cup packed light brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 6 cups 1/2-inch cubes day-old Cuban or French bread Coconut Rum Sauce, recipe follows 1/2 cup sweetened shredded coconut, toasted Confectioners' sugar, garnish Directions Preheat the oven to 350 degrees F. Butter a 13 by 9-inch baking dish with 2 tablespoons of the butter. In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the pineapple and bananas and cook, stirring, until they begin to soften, about 5 minutes. Remove from the heat. In a small saucepan, melt the remaining 2 tablespoons of butter. In a large bowl, whisk the eggs. Add the cream, coconut milk, brown sugar, vanilla, cinnamon and allspice, and whisk well. Add the bread, fruit, and melted butter, and stir well to combine. Let sit until the bread is saturated. Pour into the prepared dish. Bake until golden and firm when pressed in the center, about 1 hour. Remove from the oven and cool slightly on a wire rack to set, about 20 minutes. Serve on dessert plates. Spoon the sauce over the pudding and sprinkle each serving with the coconut and confectioners' sugar. Coconut-Rum Sauce: 8 tablespoons unsalted butter, melted 1/3 cup heavy cream 1/3 cup coconut milk 2/3 cup sugar 1 large egg yolk, beaten 1/2 cup light rum In a medium saucepan, combine all the ingredients except the rum. Cook over medium-low heat, whisking constantly, until the sauce has thickened and coats the back of a spoon, about 10 minutes. (Do not allow the sauce to boil or the egg will curdle and the sauce will not be smooth.) Remove from the heat, whisk in rum, and set aside to cool slightly before serving. This would be great for breakfast, lunch or dinner IMHO Enjoy!
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Here is a great Southern Recipe for a southern favorite Mac & Cheese It comes from an old time southern restaurant that used to be popular in the southern US. As I need to gain a few pounds I am making it today. For a complete veggie southern dinner it's great with collards and carrot salad also corn bread sticks are traditional. MORRISONS MACARONI AND CHEESE (serves 8-10) about 2 quarts water salt for water 10 ounces ziti (the original recipe calls for elbow but I like using a good quality dried ziti) 1 tablespoon butter 1 egg 1 pint whole milk salt and pepper 2 1/2 cups mild cheddar cheese (or any cheddar you like) In boiling salted water cook ziti for about 10 minutes or until firm but not soft. Drain. Place the macaroni in a baking casserole with the butter mixed in. Break egg in bowl and beat. Blend in milk and salt & pepper to taste (remember the cheese is salty so be careful with the salt). Pour the mixture over the macaroni and blend in 1 & 1/4 cups grated cheese. Allow macaroni to stand about 15 minutes. Top with the remaining 1 & 1/4 cups grated cheese. Bake in a 350 oven for about 10-15 minutes. Morrisons served it pretty brown on top and that's the way I like it. Enjoy you all
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Years ago I bought two of LINDA McCARTNEY'S Veggie Cookbooks....not that I"m a vegetarian now, but I certainly gave it a good shot and still try to limit my meat intake. This soup recipe of hers is very simple and delish!! It's actually was her favorite Vegetable soup: 2 tablespoons vegetable oil l largonion, chopped 2 leeks sliced 3 sticks celery chopped l clove garlic crushed 4 medium carrots sliced l cup cabbage, shredded 2 medium potatoes, chopped l teaspoon chopped fresh thyme l teaspoon chopped fresh rosemary 2 tablespoons chopped fresh parsley 2 cups vegetable stock or water l 16oz. can chopped tomatoes salt and freshly ground black pepper to taste Heat the oil in a large sauce pan and saute' the onion, leeks, celery and garlic for 5 mnutes. Ad the carrots, cabbage and potatoes and stir well. Add the herbs. Cover with vegetable stock and simmer, with the lid on , for about l hour. STir occasionally, and add more liquid if necessary. Add tomatoes to soup and stir well. Season the soup with salt and pepper and serve piping hot. ENJOY ALL!
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Claudia611:
Years ago I bought two of LINDA McCARTNEY'S Veggie Cookbooks....not that I"m a vegetarian now, but I certainly gave it a good shot and still try to limit my meat intake. This soup recipe of hers is very simple and delish!! It's actually was her favorite Vegetable soup: 2 tablespoons vegetable oil l largonion, chopped 2 leeks sliced 3 sticks celery chopped l clove garlic crushed 4 medium carrots sliced l cup cabbage, shredded 2 medium potatoes, chopped l teaspoon chopped fresh thyme l teaspoon chopped fresh rosemary 2 tablespoons chopped fresh parsley 2 cups vegetable stock or water l 16oz. can chopped tomatoes salt and freshly ground black pepper to taste Heat the oil in a large sauce pan and saute' the onion, leeks, celery and garlic for 5 mnutes. Ad the carrots, cabbage and potatoes and stir well. Add the herbs. Cover with vegetable stock and simmer, with the lid on , for about l hour. STir occasionally, and add more liquid if necessary. Add tomatoes to soup and stir well. Season the soup with salt and pepper and serve piping hot. ENJOY ALL!
Hi Claudia 2: Welcome to the veggie thread Thanks for posting one of Lindas recipes. It looks delicious and I bought the ingredients this morning and will try it tomorrow. I love soup and it's finally the time of year to enjoy it. I don't own any of Lindas cookbooks (wish I did!) and usually get my recipes from regular cookbooks and adapt for veggie or use the internet so I can't wait to try this. It also looks pretty easy and I think if I add a can of drained red or white beans for protein it could be a one dish meal which I love because I tend to be a little lazy Thanks again, I I hope you'll post some more recipes (even some more Linda recipes!) Peace
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Hi mustangsally! Your name is a hoot! Thanks for your warm welcome to me after posting to your thread. There are some nice looking recipes on this thread and I'm sure I'll be trying some. I love to cook and try new recipes that appeal to me, and I watch several of the cooking shows on TV as well. I hope you enjoy the soup... I remember thinking how good it was even w/o meat when I first made it. Your addition of the white beans sounds great and I will certainly post more of Linda's recipes from time to time.....Peace to you as well.....Claudia
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2: Hope everyone is doing well It's that time of year when we all are getting ready to have lots of guest or to be guests What with all the holidays coming up I have been looking for some new recipes and I have found some that will be great for Thanksgiving, Christmas or any holidays you might celebrate. The recipe I'm posting today would be good for the holidays or also great for brunch. It' a great main dish or side dish any time CORN BREAD AND BROCCOLI RABE STRATA 1 1/2 tablespoons extra virgin olive oil, more for pan 1 garlic clove, minced 1/4 teaspoon crushed red pepper flakes 1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) or just use fresh broccoli 1 teaspoon kosher salt, more to taste 1/4 cup chopped roasted red pepper 1/4 cup chopped pitted calamata olives (optional) 8 large eggs, lightly beaten 4 cups half-and-half or whole milk 1/4 teaspoon ground black pepper 2 pounds homemade or purchased corn bread, cut into 2-inch cubes (about 8 cups) 1 cup fresh ricotta cheese 6 ounces grated Gruyère cheese (1 1/2 cups). or cheddar 1. Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives. 2. Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper. 3. Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight. 4. When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm. Yield: 10 main-course servings or 16 side-dish servings. Enjoy ps Claudia, I tried your veg soup recipe & it was delish...I added a can of drained white beans and omitted the cabbage because I forgot to buy some and it was still great! Hope you post more
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mustangsally, you're new recipe looks awesome! I'm so glad you enjoyed Linda's favorite soup....I have to say, though, next time do try to use the cabbage, it adds such an extra "umph" of flavor that's hard to describe. Okay, so you're right... it's the Holiday season and it's time to bring out the best recipes that we've come to cherish, so here's my contribution: It's fun to make, easy and very delicious! When I posted it last year on another forum, a lot of people said that made it and really loved it. Even people that don't usually like Cranberry Sause seem to like this. CRANBERRY CONSERVE Put l pkg. of fresh cranberries in pot Add l cup water and l 3/4 cup sugar (COOK UNTIL CRANBERRIES POP) 5-10 min. Then add: l Granny Smith apples chopped w/ skin Juice AND zest of l orange and l lemon COOK 15 minutes or med. low heat At end (optional) Add walnuts and raisins I just add the walnuts, I'm not that big on raisins ENJOY!!!
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Claudia611:
mustangsally, you're new recipe looks awesome! I'm so glad you enjoyed Linda's favorite soup....I have to say, though, next time do try to use the cabbage, it adds such an extra "umph" of flavor that's hard to describe. Okay, so you're right... it's the Holiday season and it's time to bring out the best recipes that we've come to cherish, so here's my contribution: It's fun to make, easy and very delicious! When I posted it last year on another forum, a lot of people said that made it and really loved it. Even people that don't usually like Cranberry Sause seem to like this. CRANBERRY CONSERVE Put l pkg. of fresh cranberries in pot Add l cup water and l 3/4 cup sugar (COOK UNTIL CRANBERRIES POP) 5-10 min. Then add: l Granny Smith apples chopped w/ skin Juice AND zest of l orange and l lemon COOK 15 minutes or med. low heat At end (optional) Add walnuts and raisins I just add the walnuts, I'm not that big on raisins ENJOY!!!
2: Claudia Thanks for the cranberry recipe I looovvve cranberries Somewhile back in this thread are recipes for my cranberry granola and cranberry pie...probably from last thanksgiving...wow how time flys I just found this quick dessert recipe I just have to post...Yum...but will come back with more holiday recipes and please post some more of yours CHOCOLATE & RASPBERRY QUESEDILLA (5 minute recipe video ) http://images.video.msn.com/?mkt=en-us&playlist=videoByUuids:uuids:9e3c3f23-905a-466b-90fb-a0c019158247&showPlaylist=true&from=IV2_en-us_recipesmenus&fg=hearst Enjoy! Please post your holiday recipes here...Thanks!
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Hi 2: Hope everyone is doing great! We're getting ready to travel to visit relatives for Thanksgiving but thought I would leave you with some recipes that utilize traditional thanksgiving ingredients. SWEET POTATO AND BUTTERNUT SQUASH SOUP (serves 6)Vegan 1 tablespoon canola oil or veg oil 1 small onion, chopped 1 tablespoon minced fresh ginger 1 pound butternut squash, peeled and diced 1 pound sweet potatoes, peeled and diced 1 medium-size Yukon gold or russet potato, peeled and diced 6 cups water, or vegetable stock Salt to taste 1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender. 2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste. This is a very healthy soup as it is creamy yet contains no cream! And it's a great Vegan soup! Here is another great main dish recipe that uses Pumpkin!..cause you gotta have pumpkin! PUMPKIN,WHITE BEAN AND KALE RAGOUT serves 6 as main course can easily be vegan 1 3-pound sugar pumpkin or butternut squash 2 tablespoons unsalted butter or canola oil 2 tablespoons maple syrup 2 1/2 teaspoons cider vinegar 1 teaspoon kosher salt, more to taste 1 teaspoon ground black pepper Pinch of cayenne 2 tablespoons extra virgin olive oil 4 large leeks, cleaned and chopped, white and light green parts only 2 large garlic cloves, minced 2 teaspoons chopped fresh rosemary 2 15-ounce cans cannellini beans, drained and rinsed (or use 3 cups cooked white beans) 2 cups vegetable broth 3/4 pound kale, center ribs removed, leaves thinly sliced (about 6 cups) 2 ounces grated Parmigiano-Reggiano cheese ( 1/2 cup), more to taste, optional 1/3 cup dried cranberries, roughly chopped, plus whole berries for garnish Coarse sea salt, for garnish. Preheat oven to 425 degrees. Using a vegetable peeler or paring knife, peel pumpkin or squash. Trim stem, then halve pumpkin or squash and scoop out seeds (save for roasting if desired). Cut flesh into 1-inch cubes. Spread cubes out on a large rimmed baking sheet. In small saucepan, combine butter or canola oil, syrup, 1 teaspoon vinegar, kosher salt, 1/2 teaspoon black pepper and cayenne. Cook, stirring, over medium-high heat until butter melts; pour mixture over squash and toss to coat evenly. Roast, tossing occasionally, until pumpkin or squash is very tender and caramelized at edges, about 30 minutes. In a large skillet, warm olive oil over medium heat. Add leeks, garlic, rosemary and a generous pinch of salt. Cook, stirring occasionally, until leeks are very soft and not at all browned, about 15 minutes. Add beans and broth and simmer for 10 minutes. Stir in kale, and cheese if desired. Simmer until kale is cooked down and very tender, about 10 minutes. Stir in pumpkin or squash and chopped cranberries; season with remaining 1 1/2 teaspoons vinegar and 1/2 teaspoon black pepper. Garnish with additional cranberries and sea salt, and serve. I will be taking my cranberry pie along for the trip because they have asked that I being it CRANBERRY PIE 4 cups fresh or frozen cranberries 1 1/2 cups sugar 2 tablespoons flour 1'4 teaspoon salt 3 tablespoons water 1 tablespoon melted butter 1 recipe plain pastry wash berries and chop in food processer and mix with next 5 ingredients. Line 9" piepan with pastry, pour in filling and arrange strips of pastry over top in lattice design. Bake in hot oven 450 F 10-12 minutes reduce to 350 F and bake about 30 minutes longer. PLAIN PASTRY 2 cups sifted flour 3/4 teaspoon salt 1/3 cup shortening 4 to 6 tablespoons ice cold water (start with 4 add more if needed) mix this in a processer with pastry blade until dough forms then cut in half and roll out into 2 rounds one to line the piepan and the other to cut into strips for the lattice top. Have A Happy Thanksgiving For you all who don't celebrate Thanksgiving I hope you enjoy the recipes also. Peace
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2: Happy Maccas Monday For Paul today I will post Breakfast HONEY ALMOND GRANOLA (about 6 cups) 3 cups old-fashioned oats (9 ounces) 1 cup sliced almonds with skin (1/4 pound) 1/4 cup sesame seeds 6 tablespoons vegetable oil 6 tablespoons mild honey 1 teaspoon ground cardamom 1/2 cup dried apricots, finely chopped 1/2 cup dried pears, finely chopped Accompaniments: Greek-style yogurt or milk PreparationPreheat oven to 350°F with rack in middle. Oil a 4-sided sheet pan or line with parchment paper. Stir together oats, almonds, and sesame seeds in a large bowl. Heat oil, honey, cardamom, and 1/2 teaspoon salt in a small saucepan over low heat (or in a microwave) until heated through. Stir into oat mixture. Spread evenly in sheet pan and bake, stirring once, until golden, 20 to 25 minutes. Cool granola completely in pan (it will crisp as it cools), then stir in fruit. Granola keeps, frozen in an airtight container, up to 1 month. This is very easy and makes a great holiday gift in a pretty bowl and wrapped in plastic wrap with a colorful ribbon
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2: Happy Maccas Meatless Monday (Tuesday Edition) It's a great night for some soup. Here is a one dish meal of loving comfort food for Paul MINESTRONE (serves about 2 teaspoons olive oil 1 medium-size yellow onion, chopped 2 cloves garlic, minced 2 medium-size carrots, peeled, halved lengthwise, and sliced thin 1 medium-size all-purpose potato, peeled and cut into 1/2-inch cubes 1 medium-size yellow or green summer squash (about 1/2 pound), cut into 1/2-inch cubes 1 tablespoon dried basil, crumbled 1 teaspoon dried oregano, crumbled 2 large bay leaves 1 large can (28 ounces) crushed low-sodium tomatoes, with their juice 6 cups vegetable stock 1/4 pound green beans, trimmed and cut into 1-inch pieces 4 ounces tiny shells or tubettini 1 can Great Northern white beans, drained and rinsed (or cannellini) Grated Parmesan cheese, if desired 3 tablespoons minced parsley In a large heavy pot, heat the olive oil over low heat for 1 minute; add the onions and cook, uncovered, for 5 minutes or until soft. Add the garlic and cook for 1 minute. Raise the heat to moderate and add the carrots, potato, squash, basil, oregano, and bay leaves. Cook, uncovered, 5 minutes longer, stirring occasionally. Add the tomatoes and stock and bring to a boil; adjust the heat so that the mixture bubbles gently and cook, uncovered, 20 minutes longer. Add the green beans, cover, and cook until the beans are tender but still crisp--about 10 minutes. Remove the bay leaves. Add the pasta and cook until tender. Add additional water, if necessary. Add the white beans. Cook 3 to 5 minutes longer, until heated through. Ladle into soup bowls and sprinkle with the cheese and parsley. This is alot of soup but it would probably last 2 people all week and with some good bread is all you need Enjoy
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Happy Macca's Meatless Monday RICE PUDDING (FOR PAUL) 2 cups water 1 cup Arborio rice 3 cups vanilla soy milk 1/4 cup sugar Pinch salt 1 cinnamon stick 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon, plus more for dusting 1/4 teaspoon ground nutmeg 2 tablespoons plus 2 teaspoons sweetened condensed milk (optional for vegans) Preheat the oven to 375 degrees F. Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soymilk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes. Remove from the oven, uncover, and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Distribute among 8 bowls, drizzle each with 1 teaspoon of the condensed milk. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature. Enjoy
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2: Hello Everybody! I hope you are all doing well! I have been busy getting ready for the holidays and have been putting together some food gifts. I hope Macca has a wonderful holiday and I offer this recipe for Macca's Meatless Monday! I think people could use some comfort this year and nothing says comfort like a homemade food gift. HOT COCOA MIX (4 servings) 3/4 cup powdered milk 1/2 teaspoon ground cinnamon 3/4 cup sugar 1/2 cup cocoa powder 4 ounces bittersweet chocolate Combine all the dry ingredients in a large bowl and mix well. Take the bittersweet chocolate and roughly chop it up to give a chunky but consistent size. Mix well with a wooden spoon and then store in a dry airtight container. To make the hot chocolate, simply add 1 cup of water per 1/2 cup of hot cocoa mix. Heat in a small saucepan over low heat, stirring with a whisk. Heat until hot, but do not boil, about 6 to 7 minutes. Serve with marshmallows if you want This would be great to give in a pretty jar or plastic bag and you could also include a couple of pretty cups and even a bag of marshmallows! A peaceful holiday to you all