Featured Recipes

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  • Blueberry Wheat & Corn Pancakes

    Ingredients:

    • 1 cup soymilk
    • 1/2 cup water
    • 1 cup whole wheat pastry flour
    • 1/2 cup whole grain corn flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 1/2 cups fresh blueberries
    • 2 tablespoons light tasting olive oil

    Directions:

    1. Preheat the oven to 200 degrees F (95 degrees C)
    2. Combine water & soy milk in small bowl
    3. In large bowl, combine both of the flours, the baking powder, baking soda, & salt.
    4. Stir in the milk mixture until just combined. Fold in the blueberries and let the batter sit for 5 minutes.
    5. Lightly oil a skillet or griddle and heat over medium heat. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until pancakes are bubbly on top and edges are slightly dry looking. Turn and cook until pancakes are browned. Transfer to a baking sheet to keep warm in the preheated oven (cover them with tinfoil) while cooking the remaining batter. Serve warm with all natural (no sugar added) blueberry jam.

    Serves: 6

    Preparation time: 25 minutes

  • Fingerling Potato Leek Hash with Swiss Chard and Eggs

    Thanks to our customer Hillary Barraza for sharing this yummy recipe link!

    Ingredients:

    • 2 tablespoons extra-virgin olive oil
    • 2 cups sliced leek (about 2 large)
    • 12 ounces fingerling potatoes, cut in half lengthwise (about 4 cups)
    • 2 garlic cloves, minced
    • 1 1/4 teaspoons Spanish smoked paprika, divided
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon coarsely ground black pepper, divided
    • 4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
    • 4 large eggs
    • 1/4 cup (1 ounce) shredded Gruy√®re cheese

    Preparation:

    Heat a large skillet over medium heat. Add oil to pan. Add leek; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally. Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

    Add chard; cook 4 minutes, stirring constantly. Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs. Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.

    Yield: 4 servings (serving size: about 1 1/2 cups potato mixture and 1 egg)

    Preparation: 1 hour, 30 minutes

    See also: Fingerling Potato-Leek Hash with Swiss Chard and Eggs
    Jeanne Kelley, Cooking Light

  • Gazpacho

    Ingredients:

    • 1 small clove garlic
    • 2 tbsp finely chopped fresh parsley
    • 2 cups V-8 juice
    • 2 & 1/2 tbsp red-wine vinegar
    • 2 tbsp olive oil
    • 2 tbsp lemon juice
    • 1 tsp sugar
    • 2 tsp salt
    • 1/4 tsp ground white pepper
    • 2 tsp Worcestershire sauce
    • 1/8 tsp Tabasco sauce
    • 1 large ripe tomato
    • 2 tbsp finely minced fresh onion
    • 1/2 fresh cucumber - diced
    • 1/2 fresh green pepper - diced
    • 1/2 tsp freeze-dried chives
    • 1 tbsp fresh green onion tops - chopped
    • 1 fresh yellow squash - diced, not peeled
    • 1 cup fresh eggplant - diced (for color - optional)

    Preparation:

    Place garlic, parsley, V-8 juice, vinegar, olive oil, lemon juice, vegan sugar, salt, white pepper, Worcestershire sauce and Tabasco sauce in large bowl and stir until well blended.

    Peel and dice tomato. Rinse remaining vegetables and place in large container with tomato. Pour blended soup mixture over vegetables. Chill for at least 2 hours.

    Serve as appetizer garnished with lemon wedges and club vegan crackers or garlic toast. Works wonderfully as a cool and refreshing, easy to serve summer-time dish.

    Serves: 8

    Preparation time: 1 hour

  • Grilled Eggplant

    Ingredients:

    • eggplant (size and number depends on amount of people to be served)
    • oil
    • basil
    • rosemary

    Directions:

    Clean and slice eggplant into quarter of an inch slices, lengthwise.

    Brush eggplant slices with olive oil, then sprinkle with chopped basil and rosemary. Grill the eggplant slices, either in a skillet, or on the grill outside. Whichever works best! They grill fast and can stick, so make sure to brush grill with olive oil and watch closely.

    This recipe also works beautifully for squash and zucchini!

    Serves: 4 (depends on size of eggplant)

    Preparation time: 15 minutes

  • Kiddie Casserole

    Preparation:

    Slice the potatoes (skins on if you prefer) thinly and boil until almost done. Drain and set aside.

    Cook sausages according to specifications, and slice into chunks. Combine them with the baked beans in a casserole dish. Layer the potatoes on top, covering everything underneath. depending on your casserole dish, you may need more potato.

    In a separate pan, heat the oil on medium heat, and fry the chopped onion until soft. Add 1/4 of the soymilk and once hot, whisk the flour in slowly. Then add the rest of the soymilk while stirring. Once gently bubbling, take the pan off the heat and add the remaining ingredients. Stir thoroughly, then pour the milky sauce over the potatoes and bake in a 220 degree centigrade (425 Fahrenheit) oven for 20-30 minutes, until brown and bubbly.

    Kids love this one, but I'll confess, I'm 22 and make this for myself all the time!

    Serves: 6 +

    Preparation time: 30 minutes

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