Deep Fried Musrooms

Ingrediants

1 lb. First Choice mushrooms

3/4 c. all-purpose flour

3/4 c. club soda

1/2 tsp. garlic salt

Cooking oil for deep frying

Wash mushrooms and dry thoroughly on towel. Small mushrooms may be left whole; large ones should be cut into 1/4 inch slices. Stir flour, club soda and garlic salt together until smooth. Dip mushrooms in batter and fry in 400 degree oil for about 5 minutes or until golden brown. Oil should be deep enough for mushrooms to float freely. Drain on paper towels.

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.
3. 
   

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

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.

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.

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)

Marshmallow Snowmen

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

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

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:

1. Preheat oven to 375 degrees F.
2. Drain and rinse chickpeas in a colander under running water. Throughly dry chickpeas with a kitchen towel.
3. 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.
4. 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.
5. 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

1 1/4 cups basmati rice

• 1 cup vegetable oil
• 8 ounces paneer cheese cut into 1 inch cubes
• 3 tablespoons ghee or vegetable oil
• 1 dried red hot chile, crushed
• 3 bay leaves
• 1 teaspoon black peppercorns
• 2 1/2 cups water
• Salt, to taste
• 4 ounces fresh spinach, chopped

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.

Read more: http://www.kitchendaily.com/recipe/spinach-and-paneer-cheese-pulao-151837/#ixzz1kysj8pLw