Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts
Chili Substitute Recipe for Dips or Eating
mix in a packet of taco seasoning,
add 1 can drained and rinsed black beans and one of pinto beans.
Then you can eat it in a bowl, wrapped up in a tortilla, taco filling, as topping for nachos, topping for
eggs, taco salad - however you would like to eat it. I always serve with shredded cheese, diced onion,
shredded lettuce, diced tomatoes and hot sauce.
Vegan, Gluten-Free Pumpkin Yule Log
Dessert Recipe,
Cake:
1/2 cup buckwheat groats (soaked & dehydrated from staple stash)
1/2 cup sunflower seeds (soaked & dehydrated from staple stash)
2 1/2 cups pumpkin (one small pie pumpkin, peeled, seededand chopped)
1/2 cup raisins, soaked in water for 15 minutes
4 large dates, soaked in water for 15 minutes, pits removed
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 thin slices of fresh ginger
1/2 cup water
3/4 cup ground flax seed
Drain the raisins and dates. Place above ingredients, except the flax seed, in high-speed blender. Process with tamper until smooth (about 30 seconds). Transfer mixture to large mixing bowl and stir in the ground flax seed. Spread mixture onto dehydrator tray lined with Paraflex sheet. Dehydrate at 105 degrees Fahrenheit for 2 hours, then flip cake over onto mesh tray and peel off Paraflex sheet. Dehydrate another 2-3 hours until cake is dry on both sides but still flexible.
Filling:
1 cup pecans, soaked in water for 2 hours
1/2 cup sunflower seeds (soaked & dehydrated from staple stash)
1 large apple, cored and quartered
8 large dates, soaked in water for 15 minutes, pits removed
2 teaspoons vanilla powder
1/2 cup shredded coconut
Place all filling ingredients in high-speed blender. Run on high-speed, with tamper, for about 30 seconds, until smooth. Spread filling evenly over dehydrated cake and roll into log-like shape. Refrigerate or freeze if desired. Decorate with mint leaves and dried cranberries for a festive appearance.
Tortolias whit stuffed Potatoes
- 1-3/4 cups vegetable oil for frying (I use plain olive oil, but never a great extra-virgin)
- 1-3/4 lb. (about 5 medium) low- to medium-starch potatoes, such as Yukon Gold, peeled
- 2-1/4 tsp. coarse salt
- 12 to 14 oz. onions (2 to 3 medium), diced
- 5 medium cloves garlic, very coarsely chopped (optional)
- 6 large eggs
- 1/8 tsp. freshly ground black pepper (optional)
When the oil is very hot (a potato slice will sizzle vigorously around the edges without browning), gently slip the potatoes into the oil with a skimmer or slotted spoon. Fry the potatoes, turning occasionally (trying not to break them) and adjusting the heat so they sizzle but don't crisp or brown. Set a sieve over a bowl or else line a plate with paper towels. When the potatoes are tender, after 10 to 12 minutes, transfer them with the skimmer to the sieve or lined plate.
Add the onions and garlic (if using) to the pan. Fry, stirring occasionally, until the onions are very soft and translucent but not browned (you might need to lower the heat), 7 to 9 minutes. Remove the pan from the heat and, using the skimmer, transfer the onions and garlic to the sieve or plate with the potatoes. Drain the oil from the skillet, reserving at least 1 Tbs. (strain the rest and reserve to use again, if you like) and wipe out the pan with a paper towel so it's clean. Scrape out any stuck-on bits, if necessary.
In a large bowl, beat the eggs, 1/4 tsp. salt, and the pepper (if using) with a fork until blended. Add the drained potatoes, onions, and garlic and mix gently to combine with the egg, trying not to break the potatoes (some will anyway).
Heat the skillet on medium high. Add the 1 Tbs. reserved oil. Let the pan and oil get very hot (important so the eggs don't stick), and then pour in the potato and egg mixture, spreading it evenly. Cook for 1 minute and then lower the heat to medium low, cooking until the eggs are completely set at the edges, halfway set in the center, and the tortilla easily slips around in the pan when you give it a shake, 8 to 10 minutes. You may need to nudge the tortilla loose with a knife or spatula.
Set a flat, rimless plate that's at least as wide as the skillet upside down over the pan. Lift the skillet off the burner and, with one hand against the plate and the other holding the skillet's handle, invert the skillet so the tortilla lands on the plate (it should fall right out). (See How to do the flip for photos of this process.) Set the pan back on the heat and slide the tortilla into it, using the skimmer to push any stray potatoes back in under the eggs as the tortilla slides off the plate. Once the tortilla is back in the pan, tuck the edges in and under itself (to neaten the sides). Cook until a skewer inserted into the center comes out clean, hot, and with no uncooked egg on it, another 5 to 6 minutes.
Bacon & Chicken Alfredo Pizza Recipe
Chicken Bacon Alfredo Pizza Recipe
Ingredients:
2 Tablespoons butter
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1 Tablespoon flour, plus more for dusting
1/2 cup + 2 Tablespoons heavy cream (could be substituted for half and half)
1/2 cup + 2 Tablespoons milk
1/2 cup shredded Parmesan cheese
Salt and pepper, to taste
Nonstick cooking spray
1 (16 ounce) tube refrigerated pizza dough
1 cup shredded Mozzarella cheese
1 1/2 cups cooked chicken,
cubed 8 slices bacon, cooked and chopped
2 Tablespoons chopped green onions
Add your favorite pizza toppings
Directions:
Preheat oven to 425 degrees.
In a sauce pan over medium heat,
melt butter and mix in garlic powder and onion powder.
Whisk in flour and stir constantly for one minute.
Slowly whisk in cream and milk.
Bring mixture to a gentle bubble and allow to gently boil for 20 seconds, stirring constantly.
Remove from heat, add Parmesan, season with salt and pepper then return to warm heat, stirring occasionally until ready to use.
On a lightly floured surface, roll out pizza dough into a 13-14 inch round crust.
Place dough on a greased (using nonstick cooking spray) pizza pan or baking dish.
Spread Alfredo sauce over dough coming within about 1 inch of the edge.
Sprinkle on Mozzarella and top with chicken, bacon and green onion.
Bake for 14-16 minutes or until crust is golden brown. Cut into slices and serve.
Black bean salsa by Tracy Vaughan
Tracy Vaughan's
Black bean salsa
1 can black beans
1 med onion diced
1 can Mexican style corn
1 can diced tomatoes with green chili
1 can green chilies diced
1 tablespoon garlic minced
1 can salsa Verde
1/8 teaspoon cumin
Salt and pepper to taste
Rinse and drain the black beans.in a large bowl combine all ingredients. Mix well and chill for at least two hours serve with tortilla chips.
1 can black beans
1 med onion diced
1 can Mexican style corn
1 can diced tomatoes with green chili
1 can green chilies diced
1 tablespoon garlic minced
1 can salsa Verde
1/8 teaspoon cumin
Salt and pepper to taste
Rinse and drain the black beans.in a large bowl combine all ingredients. Mix well and chill for at least two hours serve with tortilla chips.
