Recipezaar: Vegan,Holiday/Event recipes

Non-Alcoholic Sangria

Fri, 08 May 2009 12:25:26 -0400

A version of Sangria that even the kids can enjoy. -- posted by Sarah_Jayne

Spanish Roasted Tomato Salad

Sat, 09 May 2009 00:11:29 -0400

A simple but lovely way of serving tomatoes. This would go nicely with a Spanish tortilla and even as part of a tapas meal. I found the recipe on the Orce Serrano Hams website. Caster sugar is simply superfine sugar. -- posted by Sarah_Jayne

Portuguese Cornbread (Broa)

Sat, 09 May 2009 00:45:37 -0400

Broa is a yeasted cornbread eaten in Portugal. I found this recipe at the excellent 'Lip Smacking Goodness' blog. -- posted by Sarah_Jayne

Strawberry Bellini

Wed, 13 May 2009 00:56:16 -0400

From Cooking Light, May 2009 -- posted by Vino Girl

Vegan Banana Cream Pie

Wed, 13 May 2009 22:33:21 -0400

Yummy Vegan Banana Cream Pie!!!! Refrigerated time not included. -- posted by KMuchetti

French Salad Dressing

Sun, 17 May 2009 02:55:26 -0400

Tastes just like the store bought bottles--just more fresh. So easy and fast, this recipe will make you wonder why you bothered paying so much for those little bottles of French all of these years. -- posted by mojoloh

California Snackers

Wed, 20 May 2009 14:47:05 -0400

Snap easy and it's all that good! Four ingredients! Enjoy! -- posted by Sharon123

Fit for a Queen Avocado Salsa!

Thu, 21 May 2009 02:18:25 -0400

Yes, even royalty loves salsa! This is a lovely dish put together by the Epicurean Queens. We each ordained a royal ingredient to make this an epicurean delight! Each member of our team represents an ingredient in the recipe: Scarlett - peppers because she can be firey or sweet__ Sharon123 - avocados because she grew up in South Florida where they grow and she loves them!__ BakinBaby - salt and pepper because it's the color of her hair(sometimes!) cookiedog - lemon juice becauses she's tart!__ LifeisGood - corn because she can be corny__ Paula - cumin because she's from the southwest-Texas__ jellyko - Mexican oregano becausse she loves Mexican food__ Sarah in New York -parsley/cilantro because it's green and she's Irish!__ CaliforniaJan - tomatoes because after loosing almost 60 pounds in the last 8 months I'm one HOT tomato!! __ CarolAT - garlic cloves because I like to "kick it up a notch". -- posted by Sharon123

Insalata Di Ceci - Corsican Chickpea Salad

Tue, 26 May 2009 16:38:02 -0400

This salad is really delicious & comes from the book: Little Foods of the Mediterranean By Clifford A. Wright. The recipe doesn't state this, but I prefer to let the salad sit for 30 mins so the garlic flavour mellows a little..... -- posted by Um Safia

Southwest Salsa

Thu, 28 May 2009 01:46:36 -0400

This is a very colorful dish. Can be eaten as a cold soup or more traditionally with chips. Friends, family and co-workers request this all the time. Came from my friend April T. -- posted by Simple Chef #14

Mango Lime Syrup

Wed, 03 Jun 2009 00:26:18 -0400

A yummy tropical syrup that can be poured over ice cream or cakes, or add club soda or your favorite mixer for a delightful drink! -- posted by Sharon123

Garden Sliders!

Wed, 10 Jun 2009 02:34:11 -0400

Great little starters for your next barbeque bash! For a no cook starter, serve the squash fresh instead of grilled. Adapted from BH&G magazine. -- posted by Sharon123

Herbes De Napa

Thu, 11 Jun 2009 12:58:28 -0400

A lovely seasoning blend from northern California's Napa Valley region, and a great variation on the classic herbes de Provence! Use in vegetable, meat, fish and poultry dishes or in rubs, sauces, and gravies. Courtesy Michael Chiarello. -- posted by BecR

Grilled Vegetables

Sun, 14 Jun 2009 19:55:06 -0400

This is a great side dish or can use as entree. Terrific folded in a tortilla, even cold. Have also put on sub rolls with cheese for a vegetarian entree. I often double since this has so many uses later in the week for meals. Have also made a cold pasta salad with these chopped or a hot pasta dish topped with parmesan and added cooked cubed chicken. Use your choice of vegetables (asparagus, green beans), but this is what I like. Serving size based on a side dish. -- posted by Vicki in CT

Pumpkin Cheesecake Cheesefake

Sun, 28 Jun 2009 17:33:18 -0400

Here is a delicious vegan pumpkin 'cheesecake' I have been perfecting. -- posted by Ashlin

Mary's Savory Marinara Sauce

Tue, 14 Jul 2009 02:33:40 -0400

This is my mom's delicious marinara sauce recipe that she kindly provided to me. I have fond memories of her making this sauce often and filling the entire house with its wonderful aroma. It has a savory tomato-y taste, a nice hint of basil, and goes well with all types of pasta (including lasagna). I also like to use it for homemade meatball heroes. I hope that you all will enjoy it as much as we do! -- posted by someone named antoine

Sugared Cranberries

Wed, 15 Jul 2009 01:45:22 -0400

Heres a beautiful snack and appetizer that always goes over well both at Thanksgiving and at Christmas time. Sparkling sugared cranberries make a sensationally pretty addition to your snack tray and is sensationally fun in the mouth. It pops in your mouth and releases an addictive tart sweetness that makes you grab another, and another, and another. Try it. Youll be hooked. If not, at least youll fight urinary tract infections and load up on antioxidants. From Bon Appegeek -- posted by I_Cook_For_Firemen

Fresh Basil-White Bean Hummus

Thu, 16 Jul 2009 17:55:36 -0400

This Italy-inspired hummus is a recipe I created in celebration of my bountiful basil harvest. Did you know that basil has natural antidepressant properties? For me, that's just one more reason to put it in everything! -- posted by Prose

Shellie's Chunky Homemade Guacamole

Sun, 19 Jul 2009 13:15:25 -0400

This is a recipe for guacamole that I created after discovering that I actually like guacamole after 42 years! Since then, I have been making it at least once a week without fail. I am addicted! I love my recipe because I like my guacamole with some texture, spicy, and with some cilantro and lime flavors. It doesn't take long at all and I don't measure out my ingredients, so you will just have to make yours to suit your own taste. The number of avacadoes is tricky...the sizes of them vary greatly and it also depends on how much you want to make. You can add more jalapeno to make it spicier, or leave some out to make it milder. Enjoy! -- posted by Chef #1307787

African Red Beans & Couscous

Fri, 07 Aug 2009 02:44:53 -0400

If you've always thought beans were boring, try this super recipe flavored with almonds. The beans are served over couscous, a grain popular in Northern Africa. I thought this was okay the first day, but the next day, I couldn't keep away from it! The first time I made it, I didn't make the couscous. You can make this in a crockpot too. Just check the water occasionally. Adapted from Shoshoni Cookbook: Vegetarian Recipes from the Shoshoni Yoga Retreat by Anne Saks and Faith Stone(via Delicious Living magazine). -- posted by Sharon123

Sholeh Zard- Saffron Rice Pudding

Fri, 07 Aug 2009 02:55:53 -0400

This Persian dessert is absolutely delicious! Although it takes awhile to cook, it is fairly low-maintenance. Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen". -- posted by Sephardi Kitchen

Corn and Tomato Salad With Fried Okra Croutons

Sun, 09 Aug 2009 22:17:28 -0400

THIS IS SOOOO GOOD! Everyone who likes tomatoes, corn, or fried okra needs to try this. And especially if its in season! Food and Wine's BEST of the BEST From The Rustic Table by Constance Snow "Southerners are known for their ability to turn a blind eye to the unpleasantries of life, so if something seems to ugly and slimy to eat, we jsut ignore the baster aspects, cover it with cornmeal, and throw it into a sizzling iron skillet. Thus okra, on of nature's most imperfect foods, is transformed into ethereal little crisps that even a Yankee could love. Good old "fried okry" is great on its own (as a traditional side dish or offbeat cocktail snack), but it also adds an extra layer of texture and flavor to the simplest garden salads. Here fresh sweet corn and vine riepened tomatoes are essential, so save this one for a cool meal in midsummer when vegetables are at their best." You can also use pre-packaged okra as well. -- posted by College Girl

Pico De Gallo from the Garden for a Crowd

Wed, 12 Aug 2009 10:22:04 -0400

This is bright, fresh and right out of the garden! If you like it thicker add tomato sauce or paste. I usually mix 4 ounces of tomato sauce with 4 tablespoons of tomato paste to get a thicker salsa for hubby, but use as much or as little as you like. Serve with tortilla chips. Hope you try this for your next party! -- posted by Secret Agent

Seven-Vegetable Couscous

Thu, 13 Aug 2009 17:20:56 -0400

This is a very traditional dish with some modern twists!, and uses a lot of vegetables from the garden. Change around the veggies according to what's being harvested. Adapted from The Culinaary Institute of America. -- posted by Sharon123

Hilbeh - Traditional Spiced Fenugreek Dip from Yemen

Mon, 17 Aug 2009 03:45:55 -0400

Hilbeh is an amazing dip which is delicious when eaten with freshy baked or toasted flat bread. It is kind of a cross between a jelly, a chutney & a salsa... You'll be amazed to see how it's made! Try this for an unusual starter or appetizer. Time to make doesn't include the fenugreek soaking time. -- posted by Um Safia

Super Quick Lebanese Fool Medammas

Mon, 17 Aug 2009 13:04:18 -0400

Fool Medammas is such a tasty & healthy dish, but when making it the traditional way from scratch it can be a bit time consuming. Here, you can use canned fava beans for a much quicker (but still tasty) version. Fool Medammas is a very poular breakfast dish, served with fresh bread - perfect for Suhor during Ramadan. It also makes a nice light lunch if served with bread & a good salad or you can serve as part of a series of appetizers (like a mezze platter). -- posted by Um Safia

Loubieh Bizeit + Kizbarh - Lebanese String Beans + Cilantro

Mon, 17 Aug 2009 13:31:04 -0400

Here is a lovely recipe for Italian string beans (or French beans) cooked in a garlic & coriander / cilantro sauce. This makes a delcious side dish for fish or chicken or you can eat it as part of a mezze. Traditionaly this is served at room temperature but you could eat it hot if you like. -- posted by Um Safia

Acorn Squash Potpourri (Edible)

Wed, 19 Aug 2009 13:22:23 -0400

This dish is very popular in El Salvador during the holidays. You take the squash out of the cooking liquid and pour hot milk over it and eat it as a soup. I do not care to eat it that way but I do love eating the squash plain right out of the cooking liquid. The dish gives of a wonderful aroma and lasts for many hours after cooking has ended. -- posted by Tiny_Toodles

Agios Fanourios Cake - Fanouropita (Spiced Raisin Cake No Eggs)

Wed, 26 Aug 2009 10:53:41 -0400

Aghios Fanourios or Saint Fanourios is a byzantine saint who is believed to have lived around the 4th century. It is a Greek Orthodox custom to bake a cake in his honour on August 27th, cut it in small pieces and to share iit with the rest of the church congregation who, in turn, will eat it and say "May God forgive Agios Fanourios' Mother". It is a delicious cake with no eggs or butter. This recipe has been in my family for decades. Hope you like it ! -- posted by Mary Ts

Slow Cooker Spiced Applesauce (Crock Pot)

Wed, 16 Sep 2009 16:58:12 -0400

A beautiful fall recipe from Gooseberry Patch's new book, "Autumn with Family & Friends". The house will smell wonderful when you walk in at the end of the day! You can enjoy this on its own with a sprinkle of cinnamon-sugar or serve it with baked pork chops. Enjoy! -- posted by Nif

Pink Pear Angel

Thu, 17 Sep 2009 10:30:26 -0400

Here's a pretty drink to make with pears and sure to please! Adapted from USA Pears. -- posted by Sharon123

Pear Slush

Thu, 17 Sep 2009 10:33:36 -0400

Slushies offer unlimited possibilities for ingredients. Here´s one from Safeway Stores Eat Like a Champion. Berries in season could be added. Your option! From USA Pears. -- posted by Sharon123

Mock Chopped Liver

Mon, 21 Sep 2009 01:04:10 -0400

A Joan Nathan recipe. -- posted by Wendys Kitchen

Stuffed Eggplant

Mon, 21 Sep 2009 11:07:09 -0400

This is a recipe that is best served cold or room temperature. -- posted by Wendys Kitchen

Coconut Oil on Toast

Mon, 21 Sep 2009 18:18:57 -0400

A senior Malaysian chef taught me this recipe on my travels. It has been handed down through the generations and never been published until now. -- posted by Chef #1390999

Tangy, Zesty Oil and Vinegar Potato Salad

Mon, 28 Sep 2009 15:48:18 -0400

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less. -- posted by College Girl

Artichokes and Hearts of Palm Salad With Citrus Vinaigrette

Mon, 12 Oct 2009 16:40:08 -0400

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Andre Poirot of Begue's, featured in The Louisiana New Garde television series. Cooking time is marinating time. -- posted by Molly53

Not-A-Jack-O-Lantern 1st Place Winner by -- Tasty --

Tue, 13 Oct 2009 15:54:14 -0400

An award winning recipe (1st Place!) from the CGTD Institute in lovely Oregon. Note: you will need one battery-operated tea light to complete this recipe. *PARENTAL SUPERVISION ADVISED.* Martha who? Photo coming soon! -- posted by Cookgirl

Cider Glazed Roasted Brussels Sprouts

Wed, 14 Oct 2009 14:13:00 -0400

A glaze of seasonal apple cider complements an amazingly simple dish. Perfect for Thanksgiving or Christmas, highlighting fresh, local ingredients. -- posted by Laurie150

Pecan Sweet Potatoes

Mon, 19 Oct 2009 12:34:49 -0400

This recipe was featured in our October/November 2009 newsletter. It was adapted from the recipe in Healthy Holidays by Marilu Henner. -- posted by Vegetarian Network Of Austin Vegan Cookbook

Blueberry Streusel Cake With Lemon Icing

Fri, 23 Oct 2009 10:34:00 -0400

This super-yummy cake is easy to make, light, and also happens to be oh boy delicious according to several five-year-olds! Recipe from "Radiant Health, Inner Wealth" -- posted by Chef Quintessence

Vegan Iced Pumpkin Cookies

Mon, 26 Oct 2009 13:35:04 -0400

Chewy, cake like pumpkin cookie covered in icing, so GOOD! And perfect for the fall season. -- posted by KMuchetti

Level 5 Awesome Vegan Stuffing

Mon, 26 Oct 2009 16:18:44 -0400

I haven't tried this yet, just posting it here for safe keeping. -- posted by DitaVT

Bring Me Your Head on a Platter! Cauliflower

Tue, 27 Oct 2009 11:56:25 -0400

OK just the Brain Food here! This is a take off of my Recipe #106251 using a different method to keep it looking like a brain for Halloween. Do take note all microwaves cook differently so take care when roasting not to over do. Oh by the way cauliflower is Brain food! A recent study done by McLean Hospital, an affiliate of Harvard Medical School, suggests that taking a minimum of 500mg of citicoline supplements a day can help boost mental energy and efficacy. Citicoline, a natural substance found in all living cells, can also be ingested via cauliflowera source of choline, which is converted to citicoline in the brain! -- posted by ~Rita~

Tomatillo Avocado Salsa

Wed, 28 Oct 2009 17:09:13 -0400

Super yummy! -- posted by larchie

Tomato Fennel Soup With Blood Orange

Thu, 29 Oct 2009 16:14:29 -0400

Vegetarian tomato and fennel soup. Regular oranges work just as well, also. I also add some garlic, sauteed with the onions. I found this in the Chicago Tribune food section that I get emailed to me :) -- posted by DeeCooks

Thanksgiving Cranberry Fig Jam

Fri, 30 Oct 2009 12:37:50 -0400

Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast. -- posted by ~Rita~

Vegan Spiced Pumpkin Cheesecake

Mon, 02 Nov 2009 15:26:24 -0500

The best vegan adaptation of a cheesecake I've had. I avoid any vegan cheesecakes that call for tofu because the texture turns out funky, and tastes, well, not like cheesecake should taste like. This variation is great for the holiday season! You can make your own crust or find a separate recipe for a cheesecake crust, but I wanted to save time so I just used the pre-made crusts. I would recommend the bigger "extra serving" pie crust because this yields quite a bit of filling. -- posted by J.J. Foxhound

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Marinated Butternut Squash(Scapece Di Zucca)

Thu, 05 Nov 2009 15:37:24 -0500

From the cookbook Today's Kitchen cookbook(America's No. 1 Morning Show) this was made by Mario Batali. Yum! -- posted by Sharon123

Healthy Apricot Ginger Cake

Sun, 08 Nov 2009 19:53:01 -0500

This recipe is gluten-free, vegan, delicious and wholesome. I found this at the Care2 website @ http://www.care2.com/greenliving/healthy-ginger-apricot-cake.html The recipe comes courtesy of The Food Intolerance Bible (Conari Press, 2008). I'm completely guessing on servings. -- posted by SassiFras

Vegetarian Miso Soup

Thu, 12 Nov 2009 00:04:03 -0500

This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook. -- posted by Sharon123

Harvest Vegetable Medley

Fri, 13 Nov 2009 11:56:57 -0500

This recipe is from Vegetarian Times. Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese and broil in the oven. -- posted by Eat Your Vegetables!

Egyptian Red Lentil Soup

Sun, 15 Nov 2009 13:30:42 -0500

This soup is considered to be a tradition for breaking the Ramadan fast in Egypt and is a traditional "Middle Eastern peace recipe". I got this from a Middle Eastern living blog and decided to share it since I was looking for red lentil recipes. Red lentils can be found in Indian and Middle Eastern grocery stores. This awesome soup is vegan and quite healthy. -- posted by the80srule

Wild Rice, Apple and Hazelnut Stuffing

Mon, 16 Nov 2009 01:21:13 -0500

I made this last year for Thanksgiving and it was a hit! Fresh sage and tart apples make this a little different and definitely give it a harvest taste.I substituted walnuts for the hazelnuts. Leaving the peel on the apple gives the stuffing some more color. -- posted by Chef #1120064

Tuscan Onion Confit

Tue, 17 Nov 2009 01:34:30 -0500

A fabulous recipe from Merrill of food52.com; or actually, her mother... I am not a fan of cranberry sauce with turkey for the holidays, and have always just used gravy - this is an inspired alternative. Here is her description of the recipe's background: For years now, on the day before Thanksgiving my mother has made what in my family goes by the slightly unappetizing name of "Tuscan Onion Goo." Inspired by a visit to a family-owned gem in Florence called Ristorante del Fagioli, this sour-sweet onion confit was originally served to her as an antipasto. She enjoyed it so much that she asked, in halting but enthusiastic Italian, if the waiter would tell her how it was made. He promptly ushered her into the tiny kitchen, where the sweaty, grinning chef himself showed her how to put together the dish. She took mental notes and then came home and recreated it, with a few small adaptations. The recipe has since become one of my mother's signatures, and Thanksgiving would simply not be Thanksgiving in our house without "Tuscan Onion Goo." It's a great addition -- or alternative -- to cranberry sauce. While the flavors are very different, it serves a similar role: the sweetness provides a counterpoint to other, more savory sides, and the acid in the vinegar cuts through some of the richness that often pervades the meal. The confit couldn't be easier to make, although it does require a bit of a time commitment. You can use frozen pearl onions, but it's worth trying with fresh cippollini. My mother insists that you have to be crazy to make it with anything other than frozen onions after the first time, but I find peeling cippollini somewhat cathartic. Once the peeling (or the opening of the bag) is done, you briefly sauté the onions in a bit of olive oil and deglaze them with sherry (my mother's addition -- the chef at Ristorante del Fagioli used Cognac), then simmer them slowly with some water, sugar, red wine vinegar, raisins and toasted pine nuts, until the onions are limpid and soft and all of the flavors have had a chance to meld. The confit keeps very well in the fridge, and it doesn't have to be limited to turkey; it's great with beef, pork and lamb as well. -- posted by Raquel Grinnell

Sweet Braised Whole Scallions (Molly Stevens)

Wed, 18 Nov 2009 16:10:55 -0500

This would be a fabulous, easy side dish for Thanksgiving. "As the scallions braise, the sweet anise flavor of the tarragon mingles with their oniony juices, giving the whole dish a candy-like sweetness. If you cant find fresh tarragon, or simply dont care for its taste, substitute fresh parsley or omit the herb altogether. The scallions will still taste delicious." Recipe is from "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens. -- posted by blucoat

Oven Baked Muesli

Sun, 22 Nov 2009 18:42:54 -0500

A yummy alternative to store bough cereals. This is similar to granola and has some healthy tasty ingredients! Adapted from The Garden of Vegan cookbook. I like this with almond milk! :) -- posted by Sharon123

Fruity Cranberry Sauce

Thu, 26 Nov 2009 02:33:34 -0500

My grandmother made this recipe. I modified it slightly. It's always a great hit at Thanksgiving and Christmas even for the kids who don't normally eat cranberry sauce. -- posted by Chef #1462497

Lahvosh/Lavosh Armenian Cracker Bread

Sat, 28 Nov 2009 14:49:51 -0500

I found this recipe off of the internet to post for NA*ME tag. I'll be trying it out this weekend hopefully. I can imagine it would go wonderfully with cheese, soup, or as an appetizer with hummus or any other kind of dip. -- posted by Leah's Kitchen

Wild Rice Stuffing/Side Dish

Sat, 28 Nov 2009 14:50:55 -0500

I have been using this recipe for years now. I cannot recall where the recipe comes from, maybe a Joy of Cooking cookbook? I've searched the internet and can't seem to find this recipe anymore. I am posting it here for safe keeping. I usually make this for a holiday side dish and can easily be made vegan by using vegan butter. Cooking time includes time to cook the rice. The rice can be made ahead of time. Once you have cooked wild rice, the dish comes together very quickly. -- posted by zaar junkie

Spiced Red Lentils (Vegan)

Sat, 28 Nov 2009 17:18:49 -0500

from Sainsburys magazine Dec 2009, this is marketed as a chritsmassy dish in the mag, -- posted by pornstarbarbie

Light Fruitcake

Mon, 30 Nov 2009 01:26:09 -0500

A light and fluffy fruitcake. Not your Mama's Fruit Cake! Originally posted on www.7shadesofvegan.blogspot.com -- posted by Chef #1459566

Stoli Spiced Pear Martini

Mon, 30 Nov 2009 11:40:08 -0500

A festive cocktail recipe based on one from my holiday box of Stoli vodka. -- posted by mersaydees

The Best Fruit Salad Ever

Mon, 07 Dec 2009 10:44:47 -0500

My mother made this once but it had raisins (I don't like raisins) So I took her Fruit Salad, experimented with it for awhile, and then I had THE BEST Fruit Salad EVER! Very easy to make and my favorite way to eat fruit :D -- posted by Dolphin #1

Mysterium Tremendum Cookies

Mon, 07 Dec 2009 14:05:25 -0500

Recipe from my dear friend Erica, who met these at the Blossoming Lotus restaurant in Kauai. This is a vegan recipe, but don't let that scare you! I am posting them because they are delicious (and I am a raging carnivore!). -- posted by Carianne

Caramelized Butternut Squash Gems

Tue, 08 Dec 2009 13:53:12 -0500

I recently discovered how wonderful butternut squash fries are. So I have been experimenting with different recipes and really like this one that I created. I really enjoy this recipe creation and am pleased with the lower fat and calorie content. Hope you enjoy these little gems of deliciousness as much as I do! -- posted by mama's kitchen

Hot Spiced New England Cider

Tue, 08 Dec 2009 16:34:47 -0500

A Basic Cider Recipe combining the best aspects of Vermont and Finger Lakes Cider Recipes Made with Real Maple Syrup. Can be done with either Apple or Apple-Pear Cider. -- posted by mithrilbalrog

Sicilian Style Roasted Vegetables With Balsamic Syrup

Wed, 09 Dec 2009 00:59:15 -0500

One of the winning recipes from up and coming student chefs! This would be a great side dish for the holidays! Adapted from Vegetarian Times magazine. -- posted by Sharon123

Asian Citrus Salad

Wed, 09 Dec 2009 19:33:55 -0500

This would be great for a holiday meal, or anytime! If you can find them, use blood oranges. They are just coming into season! Adapted from Vegetarian Times magazine. -- posted by Sharon123

Gaeng Khae(Spicy Thai Vegetable Soup)

Wed, 09 Dec 2009 22:12:18 -0500

This is a medicinal soup from north Thailand anad is believed to prevent and reduce colds and fever. The base is a hand ground paste of chiles, garlic, lemongrass, and shallots. If you don't have a mortar and pestle, blend all of the ingredients in a food processor. Serve with rice. -- posted by Sharon123

Butternut Squash and Potatoes With Rosemary

Fri, 11 Dec 2009 12:15:17 -0500

From the Italian Slow Cooker by Michele Scicolone. It's wonderful to be able to use the slow cooker to make side dishes, especially on those occasions when the oven is engaged by the main event. You cannot go wrong with butternut squash, potatoes and rosemary. While this appears in an Italian cookbook, the ingreidets are very familiar to North Americans, as well. -- posted by duonyte

Roasted Acorn Squash With Wild Rice Stuffing

Fri, 11 Dec 2009 17:37:10 -0500

Acorn squash is a satisfying side when roasted and topped with a pat of butter and a drizzle of maple syrup, but filled with a hearty stuffing of wild rice, pecans, and cranberries, its a meal in itself. Loaded with comforting flavors, this dish brings fall home, but it can be made any time of year. The wild rice mixture can be made up to 2 days ahead; keep it refrigerated in an airtight container. You can make the stuffing up to 6 hours ahead; keep it covered in the refrigerator. extracted from Chow.com, haven't tried this yet but posted here for safekeeping -- posted by endeavour

Oven Candied Lemon Slices

Sat, 19 Dec 2009 20:22:21 -0500

Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too. -- posted by Sharon123

Krumkake / Krumkaker

Mon, 21 Dec 2009 01:02:28 -0500

This is a VEGAN recipe for the Norwegian cookie that is baked on a cookie iron. This recipe is suitable for a pizzelle iron, as well. One cookie is a Krumkake, two or more are Krumkaker. I devised this recipe using vegan ingredients after being unable to find a krumkake recipe suitable to a vegan diet. The taste of flax seed is not noticeable in this recipe. These are delightful holiday treats! -- posted by hypnochelle

Pumpkin Pie

Mon, 21 Dec 2009 01:49:10 -0500

This pie is delicious, and no one will EVER miss the eggs. You can use this filling with your favorite home made pie crust, or store bought. I made this for Thanksgiving 2009 using this crust: Recipe #404587 Because I didn't have clove, I used 1/2 tsp cinnamon PLUS from Pampered Chef, which has a mix of cinnamon, nutmeg and clove. I also used candied pecans for the top. From: Joy of Vegan Baking -- posted by Kozmic Blues

Flaky Pie Crust

Mon, 21 Dec 2009 01:52:02 -0500

This recipe makes two (2) pie crusts, and freezes VERY well. This recipe can be made by hand, or using a food processor. (I make mine by hand since I do not own one). Please make sure not to overprocess the ingredients, as this will result in a very tough crust, not tender and flaky as it should be! The key to a flaky crust is to have all the ingredients COLD when you start. I like to put everything (flour and all) in the freezer for up to 30 minutes before I start. You may also use 1 cup of vegetable shortning, or 1 cup of non-dairy butter, instead of 1/2 cup of each. I prefer using a mix of the two! -- posted by Kozmic Blues

Peanut Butter Cookies

Mon, 21 Dec 2009 02:02:24 -0500

Simple and yummy -- posted by Kozmic Blues

Cranberry Ginger Sauce

Mon, 21 Dec 2009 23:48:25 -0500

This sauce has a complex tart flavor with a touch of heat. Mix it with plain yogurt, over oatmeal, grits, or polenta, or just eat plain or with a muffin or piece of toast. -- posted by Sharon123

Mushroom Tofu Jiaozi (Chinese Dumplings)

Tue, 22 Dec 2009 12:17:57 -0500

This one is really good, and just so happens to be vegan/vegetarian! -- posted by Spicy Little Sister

Gingery Vegan Carrot Cake

Tue, 22 Dec 2009 14:47:50 -0500

Packed with spicy goodness and flavors, this is healthy and indulgent, especially with cream cheeze frosting(see below)! I modified it from John Robbins' "May All Be Fed". -- posted by White Rose Child

Rich Peanut Butter Fudge (Gluten-Free, Vegan)

Wed, 23 Dec 2009 14:37:32 -0500

Most of the time I bake with healthy, natural ingredients and sugars. Not for this. Delicious and perfect to satisfy those who (a) love peanut butter or (b) love candy or (c) love both. I'm of the "c" category. Cooking time is cooling time. -- posted by Laurie150

Peach Melba Cocktail

Mon, 28 Dec 2009 11:34:44 -0500

a take on a bellini use champagne or prosecco, i use a 14oz tumbler and a boston shaker out of my old revolution cocktail bar habit buit you can use whatvere you want, or just even stir. if you watt a layered effect pour into glass and do not shake or stir. see my otehr cocktail reccipes for reasons why to create in tumbler -- posted by pornstarbarbie

Bellini Blast

Mon, 28 Dec 2009 11:49:04 -0500

a take on bellini- supercharged version 3 of these will knock your socks off, use best quality vodka, absolut raspeberry/ stoli raspberry is the best in my view, for a not so strong version omit champage and replace with lemondade -- posted by pornstarbarbie

Sparkling Cranberries

Tue, 29 Dec 2009 02:24:13 -0500

borrowed and reposted from 101 cookbooks for safekeeping, these look very tasty. i betcha you could do this with blueberries for a summer treat too. cooking time is cooling/drying time -- posted by spiritussancto

Thyme Roasted Parsnips

Thu, 31 Dec 2009 02:25:48 -0500

Adapted from Sunset magazine....I only recently discovered parsnips and this recipe is one my husband and daughter approve of! Dried thyme works fine if you have no fresh. And of course, anything is better with garlic. -- posted by DeeCooks

Patrick's New Year Lentil Chili

Thu, 31 Dec 2009 02:49:11 -0500

According to folklore, eating lentils helps to bring wealth and prosperity in the new year. This chili is a twist on an old favorite, perfect for a cold winter's night! -- posted by JMUPatrick

Cranberry Relish or Compote

Thu, 31 Dec 2009 09:26:45 -0500

I'm sure there are infinte varieties of cranberry relish on our Thanksgiving and Christmas tables. With this one I wanted to evoke a traditional New England flavor. Fortunately I can buy cranberries fresh from Cape Cod. If you freeze cranberries upon purchase they will work fine. Raspberries were added for sweetness, without overpowering the cranberry, but you could substitue other berries. The flavor of this relish is intense so adjust the sugar to your taste. -- posted by yankeeecho

Mexican Guacamole Bruschettas

Sun, 10 Jan 2010 23:16:39 -0500

I made Recipe#406110 and used it for inspiration to create this recipe! A great appetizer for parties or events, and good as a side to any Mexican dish! I hope you enjoy! :) -- posted by Sharon123

Cliff's Bean Dip

Mon, 11 Jan 2010 08:48:38 -0500

A super FAST, vegan dip. . .perfect for a Super Bowl party! Recipe by Lisa Mouton as published in Penzey's Spices Winter 2010 catalog. -- posted by JanuaryBride

Green Raspberry Iced Tea

Sun, 17 Jan 2010 23:57:20 -0500

High in antioxidants, flavour, refreshment and simplicity, this iced tea is the perfect way to cool down poolside. If you want to spice it up a bit, i recommend replacing the cold water for sparkling water. Could even make a nice cocktail if you want to experiment... The lovely red colour also makes this drink rather festive-looking. -- posted by Chef #1315010

Black Bean Chili

Mon, 18 Jan 2010 16:57:11 -0500

This is easy enough to make after a busy day at work. The chipotle makes it taste like it's been simmering all day. From Sunset Magazine -- posted by cookiedog

Grand Pomegranate Prosecco for Lovers!

Fri, 22 Jan 2010 15:28:44 -0500

Check out this sexy cocktail! The Great Aphrodisiac? You tell me! -- posted by ~Rita~

Red Wine Sweet Potato Valentine Soup

Mon, 01 Feb 2010 10:27:55 -0500

A comedy of errors resulted in this delicious and beautiful red soup just in time for Valentine's Day. -- posted by Omm

Valentine's Day Chocolate Dippers (Raw Foods)

Tue, 02 Feb 2010 08:54:48 -0500

This is in the monthly newsletter from my local health food store, Nature's Pantry. Cooking time is refrigerator or freezer time. -- posted by mliss29

Apple Pie(No Cook!)

Fri, 05 Feb 2010 17:54:52 -0500

A great raw recipe using Golden Delicious or Fuji apples and dates. Recipe courtesy of Sprout Raw Food by Jackie Graff. From the Hallelujah Diet Cookbook. -- posted by Sharon123

Black Bean and Corn Dip With Cilantro and Lime (Aka Crack Dip)

Mon, 08 Feb 2010 12:11:56 -0500

It's super incredible good! Every time I make it for a dinner party or a potluck, it's the first thing to get polished off. -- posted by Matty H.

Black Bean and Corn Dip With Cilantro and Lime

Mon, 08 Feb 2010 12:18:28 -0500

It's like crack. Guaranteed no leftovers. -- posted by Matty H.

Down Home Champagne Vinaigrette

Tue, 09 Feb 2010 18:54:31 -0500

Gina Neely says this is her go to recipe when she makes bean salad. This gives a nice fresh, zippy flavor to whatever she adds it to! From Down Home with the Neely's cookbook. -- posted by Sharon123

Spicy Tomato Soup With Avocado Relish

Tue, 09 Feb 2010 18:57:50 -0500

The Neely's say this is their kind of soup-it has plenty of atitude! A little heat gives it a smoky undertone and a garnish of avocado relish balances the flavors! Serve with cornbread or a grilled cheese sandwich. From Down Home with the Neely's cookbook. -- posted by Sharon123