1) Random Person's First and Last Name (email address)
2) Your friend's First and Last Name (email address)
You have been invited to participate in a recipe exchange.
Please send a recipe to the person whose name is in the number one position
above (even if you do not know her or him), preferably something quick and
easy without too many ingredients.
Then copy this letter into a new email, move my name to the number one
position, and put your name in the number two position. Only your name and
mine should appear on the list when you send out your email. Send the
email to ten people. If you cannot do this within seven days, please let me
know so it will be fair to those participating. You should receive 36
recipes. It is fun to see where these recipes come from. Seldom does anyone
drop out because we can all use recipes. The turnaround is fast because
there are only two names on the list.
I also wanted to share the recipes I have been receiving, so I'll keep updating this as they come in. Not all of these will be vegan, but hopefully they can be veganized.
Little Acorn's RHUBARB STRAWBERRY CRUMBLE
Zoee's Soba Noodles with Peanut Sauce
The recipe is kind of inexact; I make it differently every time, and I'm sure you'll alter it to suit you, too.This makes enough noodles for two people.
3 bundles soba noodles
about 2 Tbsp peanut butter
rice wine vinegar or ume vinegar
red pepper flakes
Cook the soba noodles according to package directions. In the meantime, plop your peanut butter into a mug or glass measuring cup. Pour in enough soy sauce to reach just a little over halfway up the peanut butter blob (probably close to 1/4 cup?). Add a splash of vinegar, and a splash of oil (about 1 tsp). Grate a ginger knob, somewhere in the 2 tsp-size, into the mug. Mix, and adjust vinegar/soy/sesame oil/ginger to taste. The sauce should be smooth, but not liquidy.
When the noodles are done, you can either run them under cold water and then mix in the sauce, or leave them warm. Sprinkle with red pepper flakes to taste. Enjoy!
Cwardg's Chickpea Pesto-Stuffed Mushrooms
Serves 4 to 6 -- Low-fat
This chickpea pesto makes a delectable filling for mushrooms or it can be served in the traditional manner by stirring it into warm pasta.2 Tbs. pine nuts
1/2 cup cooked chickpeas, drained (reserve liquid)
2 cups lightly packed basil leaves or a mix of basil and parsley
2 cloves garlic, chopped
2 Tbs. chickpea cooking liquid
1 Tbs. olive oil
Salt to taste
Grated Parmesan or Romano cheese (optional)
12 to 16 medium to large mushrooms, or about 24 small mushrooms
Preheat oven to 350F. Toast pine nuts in dry skillet until aromatic and lightly colored. Be careful not to overcook. Combine pine nuts and chickpeas in food processor and grind. Add herbs and garlic and purée to a thick paste. Add chickpea liquid and process until blended. Add oil and process until incorporated. Add salt and mix. Sprinkle with cheese if desired.
Remove mushroom stems and reserve for another use; clean mushroom caps. Fill caps with a tablespoonful (use a teaspoon for small mushrooms) of pesto.
Place mushrooms in a baking dish. Bake until mushrooms are tender, about 15 minutes. Very large mushrooms may take longer to cook.
PER SERVING: 36 CAL; 1 G PROT; 2 G TOTAL FAT (0 SAT. FAT); 4 G CARB.; 0 MG CHOL; 31 MG SOD.; 1 G FIBER______
Beth's Potato Salad with Mint & Peas
2 lb small red potatoes
2 T white wine vinegar
1 T minced shallot
1 ts salt
1/2 ts pepper
3 T olive oil
1 c peas (fresh or frozen)
1/3 c chopped mint leaves
1. Cover potatoes with cold salted water in 3 qt saucepan. Simmer covered for 10-15 min.
2. Whisk together vinegar, shallot, salt & pepper.
3. Drain potatoes, half or quarter them. Add to vinegar mixture. Add oil, peas, & mint. Toss and serve.
Lu's Pasta Salad:
cook wheat blend linguine according to package
meanwhile, chop red onion, can of artichoke hearts (or two, if you like them like we do). a handful of cure olives, 2 or 3 cloves of garlic. drain pasta, mix above ingredients PLUS a little olive oil, a can of your favorite tomato sauce, fresh spinach, and sundried tomatoes.
makes really good leftovers!
Danni's Favorite Dip:
Reb's Basic Pudding:
Here's a pudding I like to make. It's very very simple and kind of looks like a cheating sort of recipe, but a) it's very versatile, and and b) I don't make many recipe-y type things besides this and a couple of stir-frys *g*
(It also assumes you're Australian. If you're not, I hope this makes sense to you.)
Makes one single serve pudding - multiply for appropriate number of puddings.
WHAT TO USE:
One heaped tablespoon of self raising flour (I prefer wholemeal for taste)
One heaped tablespoon of sugar (I prefer brown sugar as above)
One 140g Goulburn Valley fruit snack pack, flavour of your choice.
WHAT TO DO:
Pre-heat oven to 180C
Put ingredients in a bowl. Fold until mixed. Add more flour until suitable pudding texture, if there's too much juice.
Put in individual greased pudding dish.
Cook in oven for -- well, it depends on your oven. My electric one at home takes ten minutes sometimes and fifteen minutes most other times, but the gas one at my parent's place took about half an hour, so. When it stops being gooey in the middle, take it out and eat it *g*
Served with custard made of cornflour and soy milk is tasty, I find.
The thing with the snackpacks, see, is that they hold just enough juice for making a nice vegan single person sized pudding just with the flour, the sugar, and the juice from the snack pack. But I've also done the following variations:
1) To the basic fruit pudding, before folding in the ingredients, get a great dollop of golden syrup on a spoon, and fold that through. Mmm, golden syrupy.
2) Instead of the fruit snack pack, use just enough milk to make it the right consistency (see, I'm not a recipe person, I just know when it's right. I'm sorry.) and for the flavour, add any of the following:
-- Vast dollops of jam of the flavour of your choice. (So, flour, sugar, milk, jam.)
-- For a chocolate pudding, a vast dollop of Sweet William's chocolate spread. (Flour, sugar, milk, chocolate spread.)
Slightly softening the chocolate spread beforehand, or adding some boiling water to it, works best, otherwise the mixture goes kind of tough trying to melt the chocolate to a stirable consistency. With this one, I like to make a chocolate sauce to serve over the top, with
chocolate spread and hot water, but you can probably come up with better ways to make a chocolate sauce from it.
3) Surprisingly, the apple snack packs, although pureed with no juice, make a pudding as in the original recipe part, with no need for added milk. With cinnamon and pecan nuts, quite tasty.
Kim's best vegan cake ever
recycled from the y2k slingshot organizer:
8 ounces of silken tofu
3/4 cup oil
1 tbsp of potato flour
1 & 3/4 cup of water
1& 3/4 cup of sugar
1 &1/2 tsp. of vanilla
1/2 tsp. salt
1 c. cocoa
3 & 1/4 c. unbleached flour
2 tsp. baking soda
in a blender, blend oil, 1 cup of the water, tofu, and potato flour until smooth. then in a large bowl,
combine contensts of blender, remaining water, sugar, vanilla, salt, and cocoa. add flour and baking soda and mix until smooth. grease & powder with cocoa a 9X13 inch pan or 2 9 inch pans. bake in a 375 degree oven for 25-30 minutes. test with a toothpick in the center. if it comes out clean the cake is done!!!!
Shelley's Krycek Kisses:
it was posted on the internet by an X Files fan. I am not kidding.
1 cup flour
1/4 tsp salt
6 tbs softened margarine
zest of one lime
1/4 cup sugar
6 tbs powdered sugar
1 tsp vanilla
1 tbs fresh lime juice
Preheat oven to 400 degrees and place rack in the highest position.
Combine flour and salt and set aside.
Cream lime zest and margarine until light. Gradually add granulated sugar and 3 tbs powdered sugar. Drizzle in the vanilla and lime juice. Continue beating until light and fluffy.
With a small spoon or floured fingers, work the flour into the cream mixture until it forms a ball. if it's too sticky, put it in the freezer for a few minutes. Knead the dough lightly adding small amounts of four until the dough is smooth.
Pinch off tablespoon-sized pieces of dough and roll into 13 equal-sized balls. Place them 2 inches apart on a cookie sheet.
Bake 5 minutes. Reverse the sheet so that the back is in the front and bake 5 minutes more, or until cookies are lightly golden.
Cool on a rack for 2 minutes. While still warm, shake the cookies in a plastic bag with the remaining powdered sugar until well-coated Let cool and serve.