Asian Cucumber and Sesame Salad February 24, 2009

• 1 English cucumber
• 2 Tbsp. sesame seeds, toasted We ran out of time to toast them, but it was still yummy!
• 3 Tbsp. soy sauce
• 4 tsp. mirin This is a wine btw! I didn’t know that
• 2 tsp. rice vinegar 
• 1 tsp. sugar

Cut the cucumber lengthwise into 1/4-inch pieces, cut each piece in half, then cut the halves lengthwise into thin strips. Place them into a bowl and set aside. Place the soy sauce, mirin, rice vinegar, and sugar into a small container with a secure lid. Put the lid on and shake to create the vinaigrette dressing. Pour the vinaigrette over the cucumber, toss to coat, cover, and marinate for 1 hour, stirring once or twice. Just before serving, sprinkle the toasted sesame seeds on top.

 

Thank you to http://www.chooseveg.com/display_recipe.asp?recipe=31 for your WONDERFUL recipe!

 

okay okay, I know it doesn’t look all that appetizing, but it was!!

DOUBLE FEATURE!! Happy Vegan Chocolate Chip Cookies July 7, 2007

I actually didn’t cook these, I ate them as cookie dough. There aren’t any eggs, so safe to eat!!
Ingredients (use vegan versions):
    2 cups unbleached flour
    2 tsps baking powder
    1/2 tsp.salt
    cinnamon to taste (optional)
    vegan chocolate or carob chips – put in as many as you like
    1 cup raw sugar (turbinado #1, sucanat works too but sucks up a lot of the moisture)
    1/2 cup canola or vegetable oil
    1 teaspoon vanilla
    1/4 cup water
Directions:
VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they’re not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well.  Preheat oven to 350.
In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well.  Add the vanilla and then add the water. Mix it well.  Add the wet to the well in the dry. Mix it well but be careful not to overwork it.  Add more chips if you need to.  Spoon onto ungreased cookie sheets.  Put them in the oven.  Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here untill they get to where I like them.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them. In the words of my 6 year old son-Mom, you’re the greatest because you know how to make the best cookies. Enjoy and let me know if you have questions. Sweet travels.
Serves: almost two dozen
Preparation time: 15 mins?-10 to 12 cooking time

Thank you to: Denise for your WONDERFUL recipe

Vegan Banana Pancakes July 7, 2007

Ingredients (use vegan versions):
    1 cup flour
    1 tablespoon brown sugar
    1 teaspoon baking powder
    1/4 teaspoon salt
    dash of cinnamon
    2/3 cup soy milk (more if needed)
    1/2 banana (very ripe and mashed)
    1 teaspoon vanilla
Directions:
Mix flour, vegan sugar, baking powder, salt and cinnamon together.  In another bowl, combine all other ingredients. Add wet ingredients to dry ingredients and stir well. Add more soy milk if batter is too thick.
Cook on medium-high heat till browned on both sides. Makes about 8 small pancakes.
Serve with maple syrup, icing sugar or jam.
Serves: 2-4
Preparation time: 15 minutes

Thank you to: tulip27@hotmail.com for your WONDERFUL recipe

Vegan Coconut Pineapple Bread Recipe July 5, 2007

INGREDIENTS:

• 2 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 cup margarine
• 1/2 cup sugar
• Egg replacer for one egg (I used a banana)
• 1 tsp vanilla extract
• 1 tsp rum extract (optional)
• 1/4 cup soy milk
• 1 8 ounce can crushed pineapple, with juice
• 1/2 cup chopped macadamia or other nuts (optional)
• 1/2 cup coconut flakes

PREPARATION:

Pre-heat oven to 350 degrees and lightly grease a bread loaf pan.

In a large bowl, combine the flour, baking powder, baking soda and salt.

In a separate bowl, whisk together the margarine and sugar, then add the egg replacer, vanilla and rum extract.

Add the soy milk and dry ingredients to the wet mixture and stir well to combine. Add pineapple, including juice.

Gently fold in the nuts and coconuts

Bake in pre-heated oven for about 1 hour.

Thank you to: http://vegetarian.about.com/od/breakfastrecipe1/Breakfast_Recipes.htm 

for your WONDERFUL recipe