1 3/4 cups water
2 teaspoons yeast
3 tablespoons sugar
2 teaspoons salt
2 tablespoons oil
4 1/2 to 5 cups flour
2 tablespoons melted butter
garlic salt
Dissolve yeast and sugar and water and let sit a few minutes. Add remaining ingredients and mix until combined, adding the flour a little at a time until the dough is soft but not too sticky. Knead for about 5 minutes, until smooth.
Let rise about 1 hour, until doubled.
Shape into 18 breadsticks and place on two greased pans. Cover and let rise until double, about 1 hour.
Preheat oven to 425°F. Bake breadsticks 12–14 minutes, until golden brown. Brush with melted butter and sprinkle with garlic salt, if desired.
Makes 18
Total time: 3 hours
Original recipe source
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Olive Garden salad
1 bag iceberg salad OR 1 head iceberg lettuce, chopped
1/4 to 1/2 a red onion, thinly sliced
2 tomatoes, sliced
6 to 12 olives (optional)
6 pepperoncini peppers
croutons
dressing
Put lettuce in a salad bowl. Distribute onions over the top. Put tomatoes around the side, then olives and peppers. Put croutons in the middle. Serve with dressing.
Serves 6
Total time: 15 minutes
Original recipe source
1/4 to 1/2 a red onion, thinly sliced
2 tomatoes, sliced
6 to 12 olives (optional)
6 pepperoncini peppers
croutons
dressing
Put lettuce in a salad bowl. Distribute onions over the top. Put tomatoes around the side, then olives and peppers. Put croutons in the middle. Serve with dressing.
Serves 6
Total time: 15 minutes
Original recipe source
Pumpkin muffins
3 1/2 cups whole wheat flour (may substitute partial amounts of other flours)
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
2 1/2 cups pumpkin
1 cup water
1/2 cup oil
1/4 cup molasses
1 bag chocolate chips
Preheat oven to 400°. Whisk together dry ingredients. Add wet ingredients. Bake in greased or lined muffin cups for 10–15 minutes.
Makes 24
Original recipe source
1 cup sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
3/4 teaspoon nutmeg
1/4 teaspoon cloves
2 1/2 cups pumpkin
1 cup water
1/2 cup oil
1/4 cup molasses
1 bag chocolate chips
Preheat oven to 400°. Whisk together dry ingredients. Add wet ingredients. Bake in greased or lined muffin cups for 10–15 minutes.
Makes 24
Original recipe source
Leek and potato soup
1 bunch leeks, chopped
5 potatoes, chopped
4 cups vegetable broth
1–2 tablespoons miso (optional)
1 cup plant milk
salt and pepper to taste
Sauté leeks in a little water in large pot. Add potatoes, vegetable broth, and miso. Simmer until potatoes are well cooked. Remove from heat. Purée with a stick blender and add milk and salt and pepper.
Serves 4–6
Total time: 40 minutes
Original recipe source
Saag dip
1 large or 2 small avocados
4 cups fresh spinach
1/2 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon curry powder
1/8 teaspoon fresh ginger
pinch of chili powder
pinch of cumin
1/2 teaspoon salt
Combine all in food processor, scraping down sides as needed.
Serves 4
Total time: 5 minutes
Original recipe source
———
Serving suggestions: Serve with naan and aloo gobi.
4 cups fresh spinach
1/2 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon curry powder
1/8 teaspoon fresh ginger
pinch of chili powder
pinch of cumin
1/2 teaspoon salt
Combine all in food processor, scraping down sides as needed.
Serves 4
Total time: 5 minutes
Original recipe source
———
Serving suggestions: Serve with naan and aloo gobi.
Pasta salad
12 oz. rainbow rotini
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
3 tomatoes, chopped
2 peppers, chopped
1 bunch green onions, chopped
a few handfuls of fresh spinach, chopped (optional)
1 cup fat-free Italian dressing
Cook pasta; drain and cool. Add chopped veggies and dressing; toss.
Serves 6
Total time: 30 minutes
Clafoutis
12 oz. silken tofu
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup plant milk
1 cup sugar
1 cup whole wheat flour
2 14-ounce cans tart cherries in water, drained
or 1 1/2 12-ounce bags frozen cherries, or other fruit
Preheat oven to 375°F. Lightly grease a 9x13" pan.
Blend up first five ingredients until smooth. Whisk together sugar and flour in a mixing bowl; add tofu mixture and mix. Add fruit. Transfer mixture to pan.
Bake about 45 minutes, until mostly firm. Let cool about 10 minutes before eating.
Total time: 60 minutes
Recipe adapted from Happy Herbivore Abroad
2 tablespoons cornstarch
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 cup plant milk
1 cup sugar
1 cup whole wheat flour
2 14-ounce cans tart cherries in water, drained
or 1 1/2 12-ounce bags frozen cherries, or other fruit
Preheat oven to 375°F. Lightly grease a 9x13" pan.
Blend up first five ingredients until smooth. Whisk together sugar and flour in a mixing bowl; add tofu mixture and mix. Add fruit. Transfer mixture to pan.
Bake about 45 minutes, until mostly firm. Let cool about 10 minutes before eating.
Total time: 60 minutes
Recipe adapted from Happy Herbivore Abroad
Garlic roasted cauliflower
2 heads cauliflower, separated into florets (may include chopped stems as well)
1 head garlic, separated into cloves and peeled
1 teaspoon salt
1 teaspoon Italian seasoning
a few squirts of pan spray
Preheat oven to 425°F. Line a half-sheet pan with parchment. Toss cauliflower and garlic with salt and seasoning in a large bowl. Add a few squirts of pan spray if necessary to help the seasonings stick. Spread on pan and bake for an hour, stirring once or twice.
Serves 4
Total time: 90 minutes
Original recipe source
1 head garlic, separated into cloves and peeled
1 teaspoon salt
1 teaspoon Italian seasoning
a few squirts of pan spray
Serves 4
Total time: 90 minutes
Original recipe source
Sushi rice / onigiri
2 cups rice
4 cups water
1/3 cup rice or white vinegar
3 tablespoons sugar
1 teaspoon salt
Cook rice in water. Bring vinegar, sugar, and salt to a boil. Whisk until sugar is dissolved. Stir into cooked rice. For onigiri, let cool, then form into balls.
Makes 7–8 large onigiri
Total time: 45–60 minutes
Original recipe source
4 cups water
1/3 cup rice or white vinegar
3 tablespoons sugar
1 teaspoon salt
Cook rice in water. Bring vinegar, sugar, and salt to a boil. Whisk until sugar is dissolved. Stir into cooked rice. For onigiri, let cool, then form into balls.
Makes 7–8 large onigiri
Total time: 45–60 minutes
Original recipe source
Mashed potatoes
potatoes
per medium-sized potato, add approximately:
2 teaspoons nutritional yeast
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
salt and pepper to taste
potato water
Peel or scrub potatoes. Chop into large pieces. Boil until very soft. Save some of the water to use in mashing. Drain potatoes.
Add seasonings and mash well, using as much water as is needed. For very smooth potatoes, run through the food processor.
Total time: 40 minutes
per medium-sized potato, add approximately:
2 teaspoons nutritional yeast
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
salt and pepper to taste
potato water
Peel or scrub potatoes. Chop into large pieces. Boil until very soft. Save some of the water to use in mashing. Drain potatoes.
Add seasonings and mash well, using as much water as is needed. For very smooth potatoes, run through the food processor.
Total time: 40 minutes
Romaine, avocado, tomato, and smoked tofu salad
1 head romaine
4 tomatoes
2 avocados
1 package smoked tofu
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1 tablespoon grainy mustard
1 teaspoon honey
1/2 teaspoon salt
2 tablespoons water
Wash and chop all veggies and tofu. Whisk together dressing ingredients. Toss dressing with salad.
Serves 6
Total time: 20 minutes
4 tomatoes
2 avocados
1 package smoked tofu
2 tablespoons white vinegar
1 tablespoon balsamic vinegar
1 tablespoon grainy mustard
1 teaspoon honey
1/2 teaspoon salt
2 tablespoons water
Wash and chop all veggies and tofu. Whisk together dressing ingredients. Toss dressing with salad.
Serves 6
Total time: 20 minutes
Baba ganoush
2 large eggplants
1 tablespoon garlic
1/4 cup tahini
1/4 cup lemon juice
salt to taste
Slice eggplant into 1/4" rounds (about 12 each). Sprinkle with salt and let sit in colander in the sink about 10 minutes. Rinse and dry between two towels.
Prepare two baking sheets with parchment paper. Arrange eggplant slices on sheets. Broil each sheet 10 minutes, turning eggplant over in the middle.
Place towel over baking sheet and let sit about 5 minutes. Pull skins off eggplant rounds and put in food processor. Add remaining ingredients and process until smooth.
Make about 3 cups
Total time 45 minutes
Original recipe source
———
Serving suggestions: Spread on toast or sandwiches, use as a dip for veggies, pita bread, etc.
1 tablespoon garlic
1/4 cup tahini
1/4 cup lemon juice
salt to taste
Slice eggplant into 1/4" rounds (about 12 each). Sprinkle with salt and let sit in colander in the sink about 10 minutes. Rinse and dry between two towels.
Prepare two baking sheets with parchment paper. Arrange eggplant slices on sheets. Broil each sheet 10 minutes, turning eggplant over in the middle.
Place towel over baking sheet and let sit about 5 minutes. Pull skins off eggplant rounds and put in food processor. Add remaining ingredients and process until smooth.
Make about 3 cups
Total time 45 minutes
Original recipe source
———
Serving suggestions: Spread on toast or sandwiches, use as a dip for veggies, pita bread, etc.
Potato salad
10–12 cups chopped potatoes (red potatoes are nice, but any kind works)
1 recipe ranch dressing
Boil, drain, and rinse potatoes. Toss with dressing.
Serves 10
Total time:
Original recipe source
1 recipe ranch dressing
Boil, drain, and rinse potatoes. Toss with dressing.
Serves 10
Total time:
Original recipe source
Perfect brown rice
Any kind of brown rice will work, including jasmine,
basmati, long-grain, short-grain, pink, or black.
Rice, water, salt amounts
1 cup rice, 1 1/2 cups water, 1/2 teaspoon salt
1 1/2 cups rice, 2 1/3 cups water, 1/2 teaspoon salt
2 cups rice, 3 cups water, 1 teaspoon salt
2 1/2 cups rice, 3 7/8 cups water, 1 teaspoon salt
Preheat oven to 375°F. Bring water and salt to a boil in an ovenproof lidded dish (I use an enameled Dutch oven). If you don't have one, you can transfer to an oven-safe lidded dish, or even use foil instead of a lid.
Add rice and return to a rolling boil. Cover and transfer to oven. Bake 30 minutes at 375°. Then turn oven off (leave door shut) and let cook for 30 minutes more.
Remove rice from oven and fluff up with a fork. The rice around the edges might be harder; stir well to incorporate and cover 5–10 minutes longer.
This freezes well. Thaw and heat in microwave.
Serves: 1 1/2 cups serves 4
Total time: 90 minutes
Rice, water, salt amounts
1 cup rice, 1 1/2 cups water, 1/2 teaspoon salt
1 1/2 cups rice, 2 1/3 cups water, 1/2 teaspoon salt
2 cups rice, 3 cups water, 1 teaspoon salt
2 1/2 cups rice, 3 7/8 cups water, 1 teaspoon salt
Preheat oven to 375°F. Bring water and salt to a boil in an ovenproof lidded dish (I use an enameled Dutch oven). If you don't have one, you can transfer to an oven-safe lidded dish, or even use foil instead of a lid.
Add rice and return to a rolling boil. Cover and transfer to oven. Bake 30 minutes at 375°. Then turn oven off (leave door shut) and let cook for 30 minutes more.
Remove rice from oven and fluff up with a fork. The rice around the edges might be harder; stir well to incorporate and cover 5–10 minutes longer.
This freezes well. Thaw and heat in microwave.
Serves: 1 1/2 cups serves 4
Total time: 90 minutes
Carrot cake muffins
3 cups white whole wheat flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1/4 cup sugar
2 carrots (or 10 baby carrots)
1 can pineapple
1 cup raisins
Heat oven to 350°F. Whisk together dry ingredients. Combine carrots and pineapple (with juice) in blender; wet chop to speed 6 until carrots and pineapple are shredded. Add blended mixture and raisins to dry ingredients; mix.
Spoon into 24 prepared muffin cups (these muffins stick to paper cups). Baked for about 20 minutes, until pick comes out clean.
Makes 24
Total time: 30 minutes
Original recipe source: cookbook
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon cinnamon
1/4 cup sugar
2 carrots (or 10 baby carrots)
1 can pineapple
1 cup raisins
Heat oven to 350°F. Whisk together dry ingredients. Combine carrots and pineapple (with juice) in blender; wet chop to speed 6 until carrots and pineapple are shredded. Add blended mixture and raisins to dry ingredients; mix.
Spoon into 24 prepared muffin cups (these muffins stick to paper cups). Baked for about 20 minutes, until pick comes out clean.
Makes 24
Total time: 30 minutes
Original recipe source: cookbook
Cornbread
1 1/2 cups cornmeal
1 1/2 cups whole wheat flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups plant milk
1/3 cup applesauce
3 tablespoons agave nectar
Heat oven to 400°F. Whisk together dry ingredients. Stir in remaining ingredients just until combined.
Pour into lightly greased 9" square pan; bake 25–30 minutes until pick comes out clean.
Total time: 35 minutes
Original recipe source
1 1/2 cups whole wheat flour
1 1/2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups plant milk
1/3 cup applesauce
3 tablespoons agave nectar
Heat oven to 400°F. Whisk together dry ingredients. Stir in remaining ingredients just until combined.
Pour into lightly greased 9" square pan; bake 25–30 minutes until pick comes out clean.
Total time: 35 minutes
Original recipe source
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