VEGETARIAN RECIPES for newbies and the rest of us
-
mustangsally10:
AngryNinja224:
mustangsally10:
Hi Linda I'm making Cranberry Nut Muffins today 2 large eggs 1/2 cup sugar 1/2 cup sweetened applesauce 1/2 cup sour cream 1 teaspoon (packed) grated orange peel 2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup dried cranberries 1/4 cup chopped walnuts Preheat oven to 375°F. Line 12 muffin cups with muffin liners. Using electric mixer, beat eggs and sugar in large bowl until thick and light, about 5 minutes. Add applesauce, sour cream and orange peel and beat until well blended. Stir flour, baking powder, baking soda and salt over mixture; beat until just blended. Stir in cranberries and walnuts. Divide batter among muffin liners. Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool. Enjoy
Just wondering...could you replace the cranberries with cranberry sauce? Even if it may colour the muffins pink?
Hi ninja I don't think cranberry sauce would work very well in this recipe it would add too much moisture. You could use fresh or frozen cranberries..that would probably work. Hope you had a great Thanksgiving
Hmm...oh well, Cranberry sauce is tasty out of the can anyways. You too!
-
2: Hello Macca's Meatless Monday 12/7/09 She Loves Stew yeah, yeah, yeah
Enjoy -
Thanks for the recipes, I'm gonna try them out. Sound nice enough instead oof meat!
-
SurSteven:
I took a 227 gram can of Asparagus and mixed it with a 298 gram can of Cream of Mushroom...and then mixed them together and brought them to a boil for a couple of minutes or so and then spooned it over a large (plastic wrapped) microwave baked n boiled raw fresh sweet potato that I fork mashed and spread margarine on to..........and wah lah! Not bad for a beginner, eh?
Hi SurSteven glad to see you here sorry I missed this. Sounds like you have a great start. I love sweet potatoes and anything over sweet potatoes has got to be good. Come back and keep in touch
-
James Rowat:
Thanks for the recipes, I'm gonna try them out. Sound nice enough instead oof meat!
Glad you like the recipes James Hope you post some of your own too
-
2: Hello Everybody Macca's Meatless Monday for 12/14/09 From Me To You...edible gifts http://www.dailykos.com/story/2009/12/14/814145/-Maccas-Meatless-Monday...From-Me-To-You..edible-gifts Includes these recipe for edible gifts and much more INCLUDING recipe AND instructions on how to build a Gingerbread House SOUTHERN PRALINES A traditional favorite from the south US 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1/2 cup heavy cream 2 tablespoons unsalted butter, cut into bits 1 1/4 cups pecan pieces (5 ounces), toasted Special equipment: a candy thermometer with a clamp Butter a 9-inch square metal baking pan. Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to get sugar on side of pan. Add cream, butter, and 1/4 teaspoon salt and cook over very low heat, stirring frequently with a wooden spoon and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until sugar is dissolved (do not let simmer), 10 to 15 minutes. Clamp on candy thermometer, then boil syrup over moderately high heat, undisturbed, until it registers 236°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes. Remove pan from heat, leaving thermometer in place, and cool, undisturbed, until syrup registers 220°F, 1 to 3 minutes. Stir syrup with cleaned and dried wooden spoon until thickened and creamy, 1 to 2 minutes, then immediately stir in pecans. Working very fast (syrup hardens quickly), pour into baking pan, scraping sides of saucepan with wooden spoon. Let mixture harden at room temperature, about 45 minutes. Cut and break into pieces. Yummy LIMONCELLO This traditional Italian liqueur looks beautiful in decorative glass bottles that show off its bright-yellow color. For added effect, tuck in some lemon leaves, which are available at many florist shops (just be sure to wash them well before blanching). If you're giving the limoncillo as a gift, you'll want to start it well in advance, since it requires four days of steeping. It's best drunk cold, so you may want to refrigerate the bottle before handing it over, in case the recipient wants to crack it open on the spot. It's also delicious poured over fresh strawberries. 10 lemons 1 (750-ml) bottle vodka 3 1/2 cups water 2 1/2 cups sugar Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month. COCONUT AND ALMOND CANDY This is like an almond joy bar..what could be better 7 fluid ounces sweetened condensed milk 1 teaspoon vanilla extract 1/8 teaspoon salt 2 1/4 cups confectioners' sugar 14 ounces sweetened flaked coconut 1/2 cup whole almonds, toasted 16 ounces milk chocolate or coating chocolate Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray. 2.Combine condensed milk, vanilla extract, and salt in a bowl. 3.Add confectioners' sugar 1 cup at a time and stir with a wooden spoon until fully incorporated. 4.Add coconut and stir until combined. 5.Pour the mixture into the baking pan and press it into an even layer. Then press the almonds into the mixture in even rows. Chill candy in refrigerator until firm, about 1 hour. 6.Using a sharp chef's knife, cut the candy into small rectangles. 7.Line a baking sheet with parchment or wax paper. 8.Melt and temper the chocolate, or simply melt the coating chocolate. 9.Dip the bars into the chocolate, covering completely, and place them on the prepared sheet. 10.Refrigerate candy for 30 minutes or until the chocolate has set. Please share your recipes or ideas for holiday goodies here Enjoy
-
Hi Everybody Here is Macca's Meatless Monday for 12/21/09 Everywhere It's Chocolate
Enjoy and Peace To All -
Hi 2: Hope everybody is doing well and getting ready for the New Year Here are some recipes to give good luck all year through MMM for 12/28/09 Macca's Meatless Monday...Starting Over
Have a Happy New Year -
Hi 2: hope you all are having a good New Year so far Here are my first recipes for 2010 yeah! Macca's Meatless Monday 01/04/10 France Tonight
Ou Est Le Soleil...Paul Enjoy and have the Happiest of New Years! -
Hello 2: hope everyone is doing fine ....I have some new recipes for you for Macca's Meatless Monday...tangerine trees and marmalade skies 1/11/10
Lucy in the Sky with Diamonds Enjoy and stay warm -
Tried another Linda recipe tonight, this time from _Linda McCartney on Tour_ It's "Banana and Yam Stew" and it was so delish I just had to share with you all...... BANANA AND YAM STEW (Tanzania) Serves 6 2/3 c. peanut oil 2 lbs. yams, peeled and cubed 1 green chili pepper, seeded and chopped 1 TB. freshly chopped coriander (cilantro) 1 med. red onion, chopped 1 lg. tomato, skinned and quartered 1 lg. carrot, diced 2 cloves garlic, chopped (or more) 1 tsp. each ground cloves, turmeric, and cumin salt & blk. pepper to taste 1+1/4 c. coconut milk 5 c. vegetable stock (or bouillon) 2 bay leaves 1 TB cornstarch, mixed with 2 TB cold water 2 green bananas, peeled and sliced In a lg. saucepan, heat the oil and saute the yam pieces over med. heat until they are golden brown. Remove them from the pan with a slotted spoon. Reduce the heat and in the same oil saute the chili pepper, coriander, onion, tomato, carrot, garlic and cloves with the spices. Season to taste with salt and pepper. Add the coconut milk and the stock, and bring to a boil. Add the bay leaves, then lower the heat to a simmer. Stir in the cornflour mixture. Add the yams and bananas, and season to taste with salt and pepper. Cover and simmer gently for 30 minutes. Check the seasoning, then allow the stew to sit for 10 minutes and remove the bay leaves before serving with rice. Note: I served the stew with barley instead of rice, along with a crisp green salad with a lemony vinaigrette, and warm goat cheese croutons, crusty French bread and a glass of red wine. A nice, hearty winter meal!
-
graciouslady:
Tried another Linda recipe tonight, this time from _Linda McCartney on Tour_ It's "Banana and Yam Stew" and it was so delish I just had to share with you all...... BANANA AND YAM STEW (Tanzania) Serves 6 2/3 c. peanut oil 2 lbs. yams, peeled and cubed 1 green chili pepper, seeded and chopped 1 TB. freshly chopped coriander (cilantro) 1 med. red onion, chopped 1 lg. tomato, skinned and quartered 1 lg. carrot, diced 2 cloves garlic, chopped (or more) 1 tsp. each ground cloves, turmeric, and cumin salt & blk. pepper to taste 1+1/4 c. coconut milk 5 c. vegetable stock (or bouillon) 2 bay leaves 1 TB cornstarch, mixed with 2 TB cold water 2 green bananas, peeled and sliced In a lg. saucepan, heat the oil and saute the yam pieces over med. heat until they are golden brown. Remove them from the pan with a slotted spoon. Reduce the heat and in the same oil saute the chili pepper, coriander, onion, tomato, carrot, garlic and cloves with the spices. Season to taste with salt and pepper. Add the coconut milk and the stock, and bring to a boil. Add the bay leaves, then lower the heat to a simmer. Stir in the cornflour mixture. Add the yams and bananas, and season to taste with salt and pepper. Cover and simmer gently for 30 minutes. Check the seasoning, then allow the stew to sit for 10 minutes and remove the bay leaves before serving with rice. Note: I served the stew with barley instead of rice, along with a crisp green salad with a lemony vinaigrette, and warm goat cheese croutons, crusty French bread and a glass of red wine. A nice, hearty winter meal!
Hi Arlene great to see you here! Thanks for the yummy looking Linda recipe. Yams .chili pepper and coconut milk are some of my favorite ingredients . I've used green plantains but never green bananas before. I definitely will be trying this I love a spicey stew. I like your idea of serving barley instead of the rice as barley will add a good amount of protein. I hope you are doing well. I'm getting over a really bad flu and cold. The recent freezing weather in florida showed me just what a wimp I am. I hope you'll come back here and bring some more great recipes! Take care, Viv
-
mustangsally10:
graciouslady:
Tried another Linda recipe tonight, this time from _Linda McCartney on Tour_ It's "Banana and Yam Stew" and it was so delish I just had to share with you all...... BANANA AND YAM STEW (Tanzania) Serves 6 2/3 c. peanut oil 2 lbs. yams, peeled and cubed 1 green chili pepper, seeded and chopped 1 TB. freshly chopped coriander (cilantro) 1 med. red onion, chopped 1 lg. tomato, skinned and quartered 1 lg. carrot, diced 2 cloves garlic, chopped (or more) 1 tsp. each ground cloves, turmeric, and cumin salt & blk. pepper to taste 1+1/4 c. coconut milk 5 c. vegetable stock (or bouillon) 2 bay leaves 1 TB cornstarch, mixed with 2 TB cold water 2 green bananas, peeled and sliced In a lg. saucepan, heat the oil and saute the yam pieces over med. heat until they are golden brown. Remove them from the pan with a slotted spoon. Reduce the heat and in the same oil saute the chili pepper, coriander, onion, tomato, carrot, garlic and cloves with the spices. Season to taste with salt and pepper. Add the coconut milk and the stock, and bring to a boil. Add the bay leaves, then lower the heat to a simmer. Stir in the cornflour mixture. Add the yams and bananas, and season to taste with salt and pepper. Cover and simmer gently for 30 minutes. Check the seasoning, then allow the stew to sit for 10 minutes and remove the bay leaves before serving with rice. Note: I served the stew with barley instead of rice, along with a crisp green salad with a lemony vinaigrette, and warm goat cheese croutons, crusty French bread and a glass of red wine. A nice, hearty winter meal!
Hi Arlene great to see you here! Thanks for the yummy looking Linda recipe. Yams .chili pepper and coconut milk are some of my favorite ingredients . I've used green plantains but never green bananas before. I definitely will be trying this I love a spicey stew. I like your idea of serving barley instead of the rice as barley will add a good amount of protein. I hope you are doing well. I'm getting over a really bad flu and cold. The recent freezing weather in florida showed me just what a wimp I am. I hope you'll come back here and bring some more great recipes! Take care, Viv
Hi Viv! Thanks, and I'm sorry to hear you've been under the weather. I haven't gotten sick yet this season (knocks wood), and wanted to share with you two remedies I've used since the beginning of the season: I take aconite (homeopathic) daily, and I place onions (yes, onions!) strategically around the house where I spend a lot of time, like the kitchen (naturally), on my desk next to the computer, and on my bedside table. I read about the onion remedy online, and thought it sounded silly, but tried it anyway, and I don't know if it works, but I have not gotten sick.........And the one on my bedside table is sprouting! It's so cute... I'm still interested in moving to France. What about you?........
-
graciouslady:
mustangsally10:
graciouslady:
Tried another Linda recipe tonight, this time from _Linda McCartney on Tour_ It's "Banana and Yam Stew" and it was so delish I just had to share with you all...... BANANA AND YAM STEW (Tanzania) Serves 6 2/3 c. peanut oil 2 lbs. yams, peeled and cubed 1 green chili pepper, seeded and chopped 1 TB. freshly chopped coriander (cilantro) 1 med. red onion, chopped 1 lg. tomato, skinned and quartered 1 lg. carrot, diced 2 cloves garlic, chopped (or more) 1 tsp. each ground cloves, turmeric, and cumin salt & blk. pepper to taste 1+1/4 c. coconut milk 5 c. vegetable stock (or bouillon) 2 bay leaves 1 TB cornstarch, mixed with 2 TB cold water 2 green bananas, peeled and sliced In a lg. saucepan, heat the oil and saute the yam pieces over med. heat until they are golden brown. Remove them from the pan with a slotted spoon. Reduce the heat and in the same oil saute the chili pepper, coriander, onion, tomato, carrot, garlic and cloves with the spices. Season to taste with salt and pepper. Add the coconut milk and the stock, and bring to a boil. Add the bay leaves, then lower the heat to a simmer. Stir in the cornflour mixture. Add the yams and bananas, and season to taste with salt and pepper. Cover and simmer gently for 30 minutes. Check the seasoning, then allow the stew to sit for 10 minutes and remove the bay leaves before serving with rice. Note: I served the stew with barley instead of rice, along with a crisp green salad with a lemony vinaigrette, and warm goat cheese croutons, crusty French bread and a glass of red wine. A nice, hearty winter meal!
Hi Arlene great to see you here! Thanks for the yummy looking Linda recipe. Yams .chili pepper and coconut milk are some of my favorite ingredients . I've used green plantains but never green bananas before. I definitely will be trying this I love a spicey stew. I like your idea of serving barley instead of the rice as barley will add a good amount of protein. I hope you are doing well. I'm getting over a really bad flu and cold. The recent freezing weather in florida showed me just what a wimp I am. I hope you'll come back here and bring some more great recipes! Take care, Viv
Hi Viv! Thanks, and I'm sorry to hear you've been under the weather. I haven't gotten sick yet this season (knocks wood), and wanted to share with you two remedies I've used since the beginning of the season: I take aconite (homeopathic) daily, and I place onions (yes, onions!) strategically around the house where I spend a lot of time, like the kitchen (naturally), on my desk next to the computer, and on my bedside table. I read about the onion remedy online, and thought it sounded silly, but tried it anyway, and I don't know if it works, but I have not gotten sick.........And the one on my bedside table is sprouting! It's so cute... I'm still interested in moving to France. What about you?........
Hi Arlene sorry for the delay in my reply. I was out of town and away from the net for most of the last week. I recommend a 'net vacation' now and then I think it's great for mental health When we have cold weather here it's so unusual that I always forget to dress for it and go out without a coat or gloves etc....that is why I got such a bad cold so the main thing I have to do is remember to dress warm! I bought some green bananas to try out the Banana and Yam stew...I can't wait...I'll let you know how it turns out. I love France...all of Europe really...I wish it was easy to just pick up and go
-
mustangsally10:
Hi Arlene sorry for the delay in my reply. I was out of town and away from the net for most of the last week. I recommend a 'net vacation' now and then I think it's great for mental health When we have cold weather here it's so unusual that I always forget to dress for it and go out without a coat or gloves etc....that is why I got such a bad cold so the main thing I have to do is remember to dress warm! I bought some green bananas to try out the Banana and Yam stew...I can't wait...I'll let you know how it turns out. I love France...all of Europe really...I wish it was easy to just pick up and go
It might not be easy, Viv, but it might be imperative! For me, it's reaching critical mass..........We aren't getting any younger, you know!
-
graciouslady:
mustangsally10:
Hi Arlene sorry for the delay in my reply. I was out of town and away from the net for most of the last week. I recommend a 'net vacation' now and then I think it's great for mental health When we have cold weather here it's so unusual that I always forget to dress for it and go out without a coat or gloves etc....that is why I got such a bad cold so the main thing I have to do is remember to dress warm! I bought some green bananas to try out the Banana and Yam stew...I can't wait...I'll let you know how it turns out. I love France...all of Europe really...I wish it was easy to just pick up and go
It might not be easy, Viv, but it might be imperative! For me, it's reaching critical mass..........We aren't getting any younger, you know!
Hi Arlene I seriously doubt I'll be moving over the pond permanently, my family ties here are too strong. But of course, I love it there and that doesn't mean that I won't be traveling over every chance I get. If you move over let me know and I'll pay you a visit on one of my trips Take care, Viv
-
2: Hello everybody Here is Macca's Meatless Monday for 1/25/10...(Sun) King Tribute
and of course "Blackbird" Paul McCartney Enjoy! -
Hello 2: Here is Macca's Meatless Monday for 2/1/10 "Here, Pears are Everywhere"
Enjoy -
Hi Everybody 2: Here is Macca's Meatless Monday for 2/08/10...Po "Boys" n' New Orleans All about the great city with delicious food New Orleans
"Ain't That A Shame" some New Orleans music written by Fats Domino with an awesome cover by Paul McCartney! Enjoy! -
Hola 2: Here is Macca's Meatless Monday for 2/15/10...Ain't He Sweet potatoes
Enjoy