That Vegetarian Chick

Jamaican Fried Dumplings

2012-02-10T17:00:00.000-05:00

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

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.
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.

http://allrecipes.com/recipe/jamaican-fried-dumplings

Bear Buns

2012-02-08T17:00:00.004-05:00

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).

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.
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

2012-02-07T17:24:00.001-05:00

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

2012-02-06T13:30:00.000-05:00

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

2012-02-05T17:03:00.001-05:00

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

2012-02-04T16:55:00.000-05:00

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

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.
Cook sandwiches in 12-inch nonstick skillet over medium heat, turning once, 5 minutes or until golden brown.

Musroom and rice Stew

2012-02-04T00:35:00.000-05:00

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

2012-02-02T20:32:00.001-05:00

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

2012-02-02T13:00:00.001-05:00

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

2012-02-01T11:45:00.000-05:00

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)

Marshmallow Snowmen

2012-01-31T10:06:00.000-05:00

That Vegetarian chick has added a new topic. Cute foods! I will be adding a new cute food, each

month. The first one is adorable marshmallow snow men.

You will need a food coloring pen, a black one and an orange one. 2 marshmallows

Directions: Take the top head and create the eyes with the black food coloring pen. And the carrot nose with the orange food coloring pen.Create two buttons on the body, with your black

food coloring pen. Attach the head and body with icing. If you want a melted snowman look, melt the bodies slight before attaching them to the head.

French Onion Soup

2012-01-30T17:58:00.000-05:00

Ingredients:

5-6 cups thinly sliced yellow onions (3-4 small ones)

2 tablespoons olive oil

1/4 teaspoon granulated sugar

3 tablespoons all-purpose flour (I used whole wheat, mostly because it was there)

1/2 cup + dry white wine (I used a chardonnay)

8 cups mushroom stock (low sodium, if you can find it)

2 cups water

Salt and pepper to taste

Optional:

1 to 2 cups (to taste) grated Swiss*

8 to 12 1-inch thick rounds French bread, toasted until hard

Directions:

1. Heat the oil in the bottom of a stock pot over medium to low heat.

2. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat some more, cover, and walk away. No, seriously, go away. The onions don’t need you right now. What they need is a 15 minute break. It’s not you, it’s them.

3. After 15 minutes, uncover the pot, raise the heat to medium-low, and stir in the sugar (it helps draw out the water and helps the caramelization process). Let the onions caramelize for the next 30 or 40 minutes, but make sure to stir them often. If they start crisping, lower the heat. You want them to be dark golden brown, but they have to stay soft.

4. After the onions are fully caramelized, sprinkle the flour over them and cook for about three minutes, stirring the whole time. Next, add the wine. If you used wine in the last step, I still want you to use the full 1/2 cup. There is no such thing as too much wine with your caramelized onions. Also, use the wine to deglaze the bottom of the pot (read: scrape up all the brown bits of flavor from the bottom of the pot).

5. Add the stock and the water slowly, stirring as you go. Once all of it is in, bring the soup to a simmer and let it do it’s thing for another 30-40 minutes, partially covered. Your soup is now done. In fact, it’s delicious. It’s also vegan, so if you don’t eat cheese, please enjoy this amazing soup right now. It’s amazing. For those of you who do eat cheese.

6. Toast your French baguette rounds until they’re hard (but not browned, so set them in your toaster on a very low setting and keep an eye on them). Take a stick of butter/margarine and lightly coat both sides of each round.

7. Preheat the oven to 325F. Line a cookie sheet with tin foil and place your oven-proof bowls on it. Ladle some boiling soup into them.

8. Top each bowl with as many slices of bread as you will fit, and cover those with cheese( see cheese note above). Place in the oven for 20 minutes, then put it on broil for an additional three, or until the cheese is bubbling and starting to brown.

9. Remove the bowls from the oven If you want, sprinkle on dried oregano or herbs de Provence.

http://theinventivevegetarian.blogspot.com/

Honey Cinnamon Roasted Chickpeas

2012-01-30T17:35:00.001-05:00

ingredients:

2 (15 ounce) cans of chickpeas (or 4 cups cooked chickpeas)
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
2 tablespoon granulated sugar
4 teaspoons olive oil
2 tablespoon honey

Directions:

Preheat oven to 375 degrees F.
Drain and rinse chickpeas in a colander under running water. Throughly dry chickpeas with a kitchen towel.
In a small bowl, whisk together the oil, cinnamon, nutmeg and sugar. Add chickpeas and toss until coated with spice mixture. Spread chickpeas out on a rimmed baking sheet.
Roast, shaking the pan occasionally, until the chickpeas are crunchy and no longer soft in the middle, 35-40 minutes. Test taste every few minutes until desired texture is reached.
Place hot, roasted beans in a small bowl and coat evenly with honey. Spread beans back out on baking sheet and allow to dry. Store in an airtight container at room temperature.

http://sweetpeaskitchen.com/

Peneer with spinach and cheese

2012-01-30T16:57:00.001-05:00

1 1/4 cups basmati rice

Directions

Wash and drain the rice and soak it in cold water for 20 minutes. Drain and set aside. Preheat the oven to 250°F.

Line a sheet pan with paper towels. Heat the oil in a frying pan on medium heat to 350°F. Test the oil with a cube of cheese: the cheese should begin to bubble immediately. Lightly fry the paneer until golden brown, about 3 minutes. Remove with a slotted spoon and set aside to drain on lined baking sheet.

Heat the ghee or oil in a 3 1/2 quart ovenproof pot with a tight lid and fry the red chile, bay leaves, and peppercorns for 1 minute on medium-high heat. Stir in the rice and fry for 2 minutes. Add the water and salt and bring to a boil. Add the cheese, reduce the heat to low, and cover. Simmer for 10 minutes, adding a few tablespoons of water if the rice gets too dry.

Stir in the spinach and cook uncovered until the water has evaporated, 5 minutes. Cover with a damp kitchen towel and the lid and place in the oven to bake, 5 minutes.

Remove from oven and let stand for 5 minutes. Discard the bay leaves. Adjust salt to taste and serve hot.

Chana Masala

2012-01-30T15:29:00.000-05:00

1 can chickpeas in water (also called garbanzo beans) or 1 1/2 cups precooked + 1/2 cup water
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
juice from one lemon, (approx 2 tbsp )
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach or two handfuls, rinsed

Preparation:

In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.

Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.

Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!

Stuffed Capsicum

2012-01-30T15:23:00.000-05:00

Ingredients :

Method : If stalk of capsicum is too long, trim it. Cut a slit around the stalk (about ¼" from it) extending to ¾ of the capsicum. This will serve as a lid. Open it and scoop out seeds from capsicum with the handle of a spoon. Discard them. Grind coconut gratings with roasted red chillies, and tamarind to a coarse paste.

When masala is almost ready, add fenugreek and coriander, gur and salt. Grind for a while.

Then mix chopped onion with the masala. Stuff the capsicums one by one with the masala and close the lids. Prepare seasoning in frying pan with mustard and curry leaves in oil. Drop the stuffed capsicums gently in it.

Spread the excess masala, if any, all over. Cook on a low flame under cover. Open 2-3 times, at intervals, and turn over slightly. After sufficient cooking, remove from flame.

Chana Dal With Pumpkin

2012-01-30T15:21:00.000-05:00

Ingredients :
1 cup chana dal (Bengal gram)
250 gm pumpkin
2 tomatoes
3 pods of garlic
½ piece of ginger
2 green chillies
a bunch of curry leaves
1 onion
1 tsp turmeric powder
2 tbsp oil
1 tbsp tamarind pulp
salt to taste

Method :
Chop the onion and tomatoes. Slit the chillies into halves. Peel the pumpkin and remove the pith and cut the pumpkin into small pieces. Peel and grate the ginger. Peel and crush the garlic.
Cook the chana dal in 4-5 cups of water till tender but not overcooked. Keep aside.
Heat the oil and fry the onion till it is light golden brown. Add the ginger, garlic and the tomatoes and fry for another minute. Mix in the pumpkin pieces and salt to taste and the turmeric powder. Add one cup of water and cover with a lid and cook over a medium heat till the pumpkin pieces are tender. Mix in the cooked dal and allow the dal to simmer. Add the green chillies and the curry leaves. Continue to simmer for 3-4 minutes. Mix in the tamarind pulp and cook for another minute. Serve hot with rice or paranthas.

Brinjal-Capsicum Gravy

2012-01-30T15:19:00.000-05:00

Ingredients :

½ kg brinjal
1 capsicum
1 tsp soya sauce
2 tsp chilli powder
1 tsp garam masala
2 tsp corn flour
1 tsp ginger garlic paste
Salt as per taste
Coriander for decoration
1 onion

Method :

Cut the brinjals into medium size pieces
Put the brinjals in a glass bowl and pour one cup of water in it.
Place the bowl in microwave oven and boil it for 7 minutes.
After boiling take it outside the oven and mix the soya sauce, chillipowder, ginger garlic paste, garammasala, corn flour and salt.
Keep it aside. Now cut the capsicum and onion into small pieces.
In a glass bowl take 1 tsp oil and put the capsicum and onion in it and cook in microwave for 2 minutes.
Mix the cooked capsicum and onion with the cooked brinjals and put these in the microwave and again cook it for minutes.
After taking it outside mix the coriander leaves and serve hot.

Adai

2012-01-30T15:17:00.001-05:00

Ingredients :

Par boiled rice- 2 cups
Red gram dhal- ½ cup
Bengal gram dhal- ½ cup
Green chillies- 6
Grated coconut- 3 tablespoons
Coarsely powdered pepper and cumin -1 teaspoon.
Chopped coriander leaves and curry leaves- 2 tablespoons
Salt to taste - optional
oil- for frying - use sparingly

Makes about 20 Adais

Directions :

Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!

http://www.recipesindian.com/

Spinach Cup Cakes

2012-01-30T15:10:00.001-05:00

1/2 cup of bread crumbs or instant potato flakes
1/2 cup chopped onion
1 cup prepared mashed potatoes
10-oz chopped spinach, thawed and squeezed dry
1 tsp minced garlic
1/2 tsp salt
1/4 tsp black pepper
2 cups milk( seems like a lot you may want to eyeball it)
2 large eggs
1 cup of grated parmesan cheese

Oven set at 375. Coat mini muffin cups with some oil spray and dust with the bread crumbs or instant mashed potato flakes. Saute the onions in a little olive oil till tender about 4 minutes. Combine the mashed potatoes and onions, spinach, garlic, salt and pepper. Mix in the eggs and milk. Blend well and add the cheese. Fill each muffin cup with 2/3 of the potato/spinach mixture and bake for about 25 minutes, until browned and set~

Makes 1 dozen appetizers

Nana's Banana Sandwich

2012-01-03T13:03:00.000-05:00

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

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.
Cook sandwiches in 12-inch nonstick skillet over medium heat, turning once, 5 minutes or until golden brown.

That Vegetarian Chick now has a youtube channel!

2012-01-01T22:47:00.001-05:00

That Vegetarian Chick now has a youtube channel! Enjoy!

http://www.youtube.com/user/VegetarianChick1?feature=mhee

ButterNut skwishy Squash

2011-12-22T11:13:00.001-05:00

Ingredients
1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan
Directions
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smoo

Tofu Cordon Bleu

2011-12-21T14:13:00.000-05:00

A block of tofu
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Morning star Bacon
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil
Directions
Preheat oven to 350 degrees F.

Lay the tofu between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the tofu to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the tofu and sprinkle a quarter of the cheese over the morning star bacon. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Coconut Curry Tofu

2011-12-21T13:51:00.000-05:00

Ingredients:

1/2 teaspoon fresh ginger (about 2 slices)
5 cloves garlic
1 onion
2 stalks fresh lemongrass (optional)
3 tbsp olive oil
dash red pepper flakes
1 block tofu, drained and sliced into approx 1 inch squares
1 1/2 tbsp curry powder
14 oz coconut milk
1 cup water
Preparation:

In a blender or food processor, process the ginger, garlic, onion and lemongrass until smooth, adding a bit of olive oil if needed.
Heat the olive oil in a large skillet over medium-high heat and add the blended garlic mixture. Sautee this mixture for 1-3 minutes, then add the tofu and red pepper flakes, stirring gently to mix the tofu with the garlic mixture for another 3-5 minutes, adding more olive oil if needed.

Reduce heat to medium low and add coconut, water, and curry, stirring well to combine. Cover the skillet and allow to simmer for 20 minutes, stirring occasionally.

Sherpards Pie

2011-12-21T13:45:00.000-05:00

Mashed potato layer:
5 russet potatoes, peeled and cut into 1-inch cubes
1/2 cup vegan mayonnaise
1/2 cup soy milk
1/4 cup olive oil
3 tablespoons vegan cream cheese substitute (such as Tofutti ®)
2 teaspoons salt

Bottom layer:
1 tablespoon vegetable oil
1 large yellow onion, chopped
2 carrots, chopped
3 stalks celery, chopped
1/2 cup frozen peas
1 tomato, chopped
1 teaspoon Italian seasoning
1 clove garlic, minced, or more to taste
1 pinch ground black pepper to taste
1 (14 ounce) package vegetarian ground beef substitute

1/2 cup shredded Cheddar-style soy cheese
Directions

Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.
Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.
Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray.
Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.
Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.
Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.
Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Milk coconut balls

2011-12-21T12:44:00.001-05:00

1 sweetened coconut
1 tin milkmaid or condensed milk or coconut milk
½ cup coconut powder (Copra)
1 sp elaichi powder
Method

Ingredients
Grind sweetened coconut.
Fry it in a pan so that it gets dry. Add milkmaid and keep stirring till it becomes thick.
Now remove this from heat and once it turns to warm, make doing laddu’s by taking little amount of the mixture.
Dust it in coconut (copra) powder.

2011-12-15T21:12:00.000-05:00

I Have always loved egg nog. It taste amazing. Not only that, it's also healthier for you. Happy Holidays!

SILK NOG

Serving Size: 1/2 Cup (120 ml)
Calories: 90
Total Fat: 2 g
Saturated Fat: 0 g
Total Carbohydrate: 15 g
Sugars: 12 g
Sodium: 75 mg
Protein: 3 g
Cholesterol: 0 mg

Source: http://bit.ly/hr2ILF

LAND O'LAKES EGG NOG

Serving Size: 1/2 Cup (120 ml)
Calories: 180
Total Fat: 8 g
Saturated Fat: 5 g
Total Carbohydrate: 20 g
Sugars: 19 g
Sodium: 95 mg
Protein: 5 g
Cholesterol: 65 mg

Source: http://bit.ly/tIttng

Yep, the vegan version has almost half the calories, plus fewer carbs and less fat, cholesterol, sugar, and sodium. Basically, you get less of the stuff you don't want and more of what you do want: decadent flavor. This holiday season, you can spare egg-laying hens and your waistline by indulging in delicious vegan nog beverages. No sacrifice required. ;)

P.S. Silk-brand nog isn't the only vegan version available! Check out these options from Earth Balance and Rice Dream.

Batter-Fried Zucchini

2011-12-11T21:32:00.000-05:00

1 1/2 cups Pillsbury BEST® All Purpose Flour, divided
2 tablespoons cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon lemon pepper
1/4 teaspoon onion powder
1 cup milk
1 large egg
1 pound fresh zucchini or yellow summer squash (about 3 medium)
Crisco® Butter Shortening, for frying
OR Crisco® Butter Flavor All-Vegetable Shortening Sticks, for frying
Grated Parmesan cheese
1COMBINE 1 cup flour, cornstarch, baking powder, salt, lemon pepper, onion powder, milk and egg in medium bowl. Blend until smooth. Refrigerate at least 30 minutes.

2.
PLACE remaining 1/2 cup flour in plastic or paper bag. Cut zucchini into 1/4-inch diagonal slices. Rinse and pat dry. Shake slices in flour to coat.
3.
MELT shortening to a depth of 2 to 3 inches in a deep fryer or deep saucepan; heat to 375ºF. Dip floured zucchini in chilled batter. Let excess drip back into bowl.
4.
FRY a few at a time in hot oil 4 to 4 1/2 minutes, or until golden brown, turning several times. Drain on paper towels. Serve immediately or keep warm in 175ºF oven. Sprinkle with Parmesan cheese before serving.

Cottage Potatoes

2011-12-11T21:27:00.000-05:00

Ingredients:

2 pounds frozen hash brown potatoes, thawed
2 cups sour cream
1 can (10 3/4 oz) cream of mushroom soup
dash pepper
2 cups Velveeta cheese, shredded or cubed
1 medium onion, chopped
3/4 teaspoon salt
1/4 teaspoon pepper

Preparation:

Combine all ingredients except potatoes in large bowl; fold in potatoes. Spoon mixture into slow cooker or crockpot. Cover and cook on high for 1 1/2 hours; turn to low and cook 2 to 2 1/2 hours longer.
Serves 10.

How Many Animals Do we eat?

2011-12-11T21:15:00.001-05:00

How many animals do we eat? Americans love to eat animals. This year, they will cook around twenty-seven billion pounds of beef, sliced taken from thirty-five million cows. Additionally, they will consume roughly twenty-three billion pounds of pork, or the bodies of more than a hundred and fifteen million pigs, and thirty-eight billion pounds of poultry, some nine billion birds. Most of these animals areraised under conditions that are,barbaric. Broiler chickens, also known, depending on size, as fryers or roasters, typically spend their lives in windowless sheds, packed in with upward of thirty thousand other birds and generations of accumulated waste. The ammonia fumes thrown off by their rotting excrement lead to breast blisters, leg sores, and respiratory disease. Bred to produce the maximum amount of meat in the minimum amount of time, fryers often become so top-heavy that they can’t support their own weight. At slaughtering time, they are shackled by their feet, hung from a conveyor belt, and dipped into an electrified bath known as “the stunner.”

Calculater
http://wonder.sitehacks.com/animalssaved.php

Tofu Steaks

2011-12-11T21:12:00.000-05:00

2 pieces of Tofu

1 piece of carrot

1 btr Eggs

1 / 2 bottle of cooking oil

5 stalk Beans

2 pieces Potatoes

ounce Flour Bread

1 tsp Arak

red onion and garlic to taste

Nutmeg, pepper, sugar, salt, mayonnaise sauce, seasoning to taste

Cooking:

* Destroy know, mix with onions and garlic that have been refined.

* Add nutmeg, a little salt, stir until smooth.

* Shape dough round – round and slightly flattened (like steak).

* Beat eggs and sugar, and put the dough, remove and sprinkle with bread crumbs.

* Fry until golden brown, remove from heat.

Tofu Pepper Onions

2011-12-11T21:09:00.000-05:00

Ingredients:
1 square of tofu [small] - mashed with ½ tablespoon of corn flour.
2 eggs
3 stalks spring onions - chopped
Salt, pepper and ajinomoto to taste

Method:
1. Beat the eggs lightly with pepper, salt and pinch of ajinomoto.
2. Add the mashed tofu and spring onions to the beaten eggs. Incorporate the ingredients well.
3. Heat a non-stick frying pan, add in some oil, pour in the egg mixture, spread and level it over the frying pan, when the omelette has set, turn over and brown the other side.

Sauteed Firm Tofu

2011-12-11T21:08:00.001-05:00

24 oz Firm tofu
- 2 tb Oil
- 1/2 ts Salt
- 1 sm Onions -- sliced thin
- 6 md Mushrooms -- sliced
- 1 sm Carrot -- cut into matchsticks
- 2 md Peppers, bell, green -sliced thin
- 1 tb Sake
- 1 1/2 tb Soy sauce
- 1 t Ginger -- grated
- 1 tb Sugar, granulated
- 1 tb water
- 1 t Cornstarch -- dissolved in 3 T water

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds.

Battered Tempeh

2011-12-11T21:06:00.001-05:00

Recipe ingredients

200 g tempeh, cut in 2 cm slices

1 egg, beaten

2 tsp ground coriander seed

1 clove garlic, crushed

2 green onions, chopped

1 tsp ginger powder

1 cup flour

1 1/2 cups water

salt and pepper to taste

2 cups oil for frying

Recipe directions

To make batter, combine first 9 ingredients in a mixing bowl. Mix until the mixture becomes a thin cake-batter like consistency.

Dip tempeh into the batter and fry them one at a time in the oil until golden brown. Serve fried tempeh immediately.