Jamaican Fried Dumplings

Ingredients

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/2 cup butter
• 1/2 cup cold water
• 1 cup vegetable oil for frying

Directions

1. In a large bowl, stir together the flour, baking powder and salt. Rub in the butter until it is in pieces no larger than peas. Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball. The dough should be a firm consistency. Knead briefly.
2. Heat the oil in a large heavy skillet over medium heat until hot. Break off pieces of the dough and shape into a patty - kind of like a flat biscuit. Place just enough of the dumplings in the pan so they are not crowded. Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.
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http://allrecipes.com/recipe/jamaican-fried-dumplings

Bear Buns

Ingredients

• Bread flour: 200g
• Sugar: 10g
• Salt: 3g
• Water: 60g
• Milk: 60g
• Butter: 10g
• Dry yeast: 2 teaspoons

Instructions

sift flour.

Heat milk until almost boiling and let cool (this encourages the gluten in the bread).

1. In a bowl, combine the bread flour and salt. Add the water (heated to about 32° C if you’re making this in winter), cooled milk, sugar, and dry yeast. Mix thoroughly. When it resembles one ball, place on a flat surface and knead until a smooth texture is achieved.
2. When smooth, knead in the butter bit-by-bit. Place the dough into a round bowl, cover with plastic wrap, and leave in a warm place. Wait until the dough has risen to approximately twice its initial size. This is the first stage in letting the dough rise.It should look something like this after the first rising.Place the dough on a benchtop or chopping board and prepare the bears’ ears by cutting 20 1g pieces and rolling them into small balls. Cut the remaining dough into 10 equal portions and roll into balls. Place all pieces between a pair of damp cloths (e.g. wrung-out teatowels) for 15-20 minutes (use a timer). Squeeze each ball a bit to force out any gas pockets, and then re-roll into spheres. Take each large ball and firmly press two ears onto it. Place a damp cloth over them to prevent any drying-out. Gently placing all 10 assembled bears into damp “bread mats”, then put them in a warm place for the second rising stage. Make sure all the bears are oriented upwards (to not disturb their ears). Place a damp cloth over everything. Wait until the bears have roughly doubled again in size. if you don’t have any “bread mats”, take some oven trays and place them on the benchtop. Placing the bears on the trays, spray with a water atomiser. Take some drinking glasses and fill them with water, then place them in various locations around the tray. Cover the whole lot with plastic wrap, gently dropping the wrap on from above. Wait until the bears have roughly doubled again in size. For lightly browned bread, preheat your oven to 220 degrees, then bake the bears for 15-20 minutes at 190 degrees. For a white finish, preheat to 190 degrees, bake at 160 degrees for 10 minutes, then drop the temperature to 130 degrees for a further 5-10 minutes. If they start to brown, immediately place an upside-down enamel bowl over them, or cover with aluminium foil. Keep an eye on the bears while baking, because oven temperatures vary and are not always accurate or comparable. you can decorate your bears with edible seaweed or a chocolate pen to draw the face!

Tempeh Sandwich

Ingredients

• 1 8-ounce package tempeh,

  1 tablespoon canola oil

  10 ounces mushrooms, sliced

  1 small red onion, thinly sliced

  1/4 teaspoon salt

  1 cup dry red wine

  4 ounces sliced provolone cheese

  8 thin slices whole-wheat bread, toasted

Directions

Cut tempeh in half widthwise, then slice each piece horizontally to make 4 thin slices total.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion and salt and cook, stirring often, until golden brown, about 10 minutes. Reduce heat to medium and stir in wine. Add tempeh slices and spoon some of the mushroom mixture over them; cook until the tempeh is heated through and the wine has evaporated, about 5 minutes. Remove from the heat, top with cheese, cover and let stand until the cheese melts, about 1 1/2 minutes.

To assemble sandwiches, divide the tempeh among half the toasted bread. Top with the mushroom mixture and the remaining toasted bread. Serveimmediately.

Garlic Potato Salad

6 cups new potatoes (cubed)
3 cloves garlic (or 6 garlic scapes)
1 cup green onions (minced)
1/4 cup olive oil
2 Tbs balsamic vinegar
2 tsp fresh rosemary finely chopped
salt and freshly ground black pepper

1. Boil new potatoes in water until tender, about 5 minutes. Drain and set aside.

2. Combine remaining ingredients in large bowl. Add cooked potatoes and stir to coat. Chill about 3 hours before serving.

Black Bean Burger

Ingredients

• 1/2 medium yellow onion, roughly chopped
• 1 tablespoon chopped garlic
• 2 (15-ounce) cans black beans, rinsed and drained, divided
• 2 tablespoons freshly chopped cilantro leaves
• 2 teaspoons freshly chopped parsley leaves
• 1 egg
• 1/2 teaspoon red pepper flakes
• 1/2 cup bread crumbs
• Salt and fresh ground black pepper
• 4 hamburger rolls

Optional Toppings:

• 1 tomato, sliced
• 4 small Romaine lettuce leaves, or any other type you have on hand
• 1/4 cup ketchup

Directions

Heat a grill or grill pan over medium-low heat.

In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.

Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.

Reserve 1/3 of the black bean mixture for Round 2 Recipe. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

Use the leftovers from this recipe in Black Bean Enchiladas.

Nana's Banana Sandwich

Ingredients

U.S.

Metric

Conversion chart

• 2 tablespoon(s) I Can't Believe It's Not Butter!® Spread
• 1 tablespoon(s) firmly packed dark or light brown sugar
• 1/4 teaspoon(s) ground cinnamon
• 1 large banana, thinly sliced
• 4 slice(s) crusty whole grain bread

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Directions

1. Combine I Can't Believe It's Not Butter!® Spread, brown sugar, and cinnamon in small bowl. Arrange banana on 2 bread slices; top with remaining bread. Evenly spread outside of sandwiches with Spread mixture.
2. Cook sandwiches in 12-inch nonstick skillet over medium heat, turning once, 5 minutes or until golden brown.

Musroom and rice Stew

1Tbl Oil

1 Onion Chopped

2 celery stalks diced

8 oz package Musrooms cleaned and chopped

Fresh herbs (sage)

4 Tbl Whole wheat flour

5 cups of Vegetable Broth

1 Tbl Lite Soy Sauce

3 cups of brown rice

Tofu strips cooked and cut into cubes

pan-fried or baked previously

green onion optional Heat oil in deep sided skillet or large sauce pan. Saute onion, celery, mushrooms and herbs till softened, stir in flour and cook just a little bit untill browned.then add vegetable broth and soy sauce. Cover and simmer 20-30 minuts or till rice is cooked. Do not open lib often while cooking Add already cooked tofu while its warm. Garnish this dish with chopped green onion and enjoy.

http://veganomics-101.blogspot.com/

Herb Roasted Potatoes

1 large shallot

1 large clove garlic

1 bay leaf

1 Tbs fresh thyme leaves

1 Tbs fresh sage

1 Tbs fresh oregano

3/4 tsp salt

1/2 tsp pepper

1/2 cup olive oil

16 small new potatoes

1. In a food processor or blender, mix together everything except the olive oil and new potatoes.

2. Add the olive oil.

3. Transfer 1/3 of the herb mixture to a large bowl. Add potatoes and toss until coated.

4. Bake in preheated oven at 375F, turning occasionally, until tender when pierced with a small knife and crusty brown, about 45 minutes. Drizzle with the remaining herb mixture and serve.

5. Note: DH made this in his Smoker/Roaster/Grill.

A Very Berry Strawberry Sandwich

Ingredients

1 tablespoon reduced-fat cream cheese (Neufchâtel)
1/4 teaspoon honey
1/8 teaspoon freshly grated orange zest
2 slices very thin whole-wheat sandwich bread
2 medium strawberries, sliced

Directions

Combine cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.

Oven-Fried Zucchini Sticks

• whole-wheat flour
• 1/2 cup(s) all-purpose flour
• 2 tablespoon(s) cornmeal
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) freshly ground pepper
• 1 1/2 pound(s) zucchini, (about 3 medium), cut into 1/2-by-3-inch sticks
• 2 egg whites, lightly beaten
• Preheat oven to 475 degrees F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray.bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.1/2 cup(s)