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 Kids. Show all posts
Showing posts with label Kids. 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
Polenta with Italian roasted vegetables
2 bell peppers
1 pint cherry tomatoes
2 zucchini
1 onion
1 teaspoon oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
6 cups water
1 teaspoon salt
1 1/2 cups cornmeal
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/2 teaspoon thyme
Preheat oven to 425°F. Dice vegetables and toss with oil, Italian seasoning, and salt. Roast about 30 minutes, until beginning to turn brown.
Bring water and salt to a boil in a thick pot. Gradually whisk in cornmeal and turn heat to low. Simmer very low for the next 30 minutes, using a foil ring between the burner and pot if necessary.
Stir garlic, vinegar, red pepper, and thyme into vegetables. Season polenta with extra salt if necessary. Serve vegetables over polenta.
Serves 6
Total time: 45–60 minutes
Original recipe source
1 pint cherry tomatoes
2 zucchini
1 onion
1 teaspoon oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
6 cups water
1 teaspoon salt
1 1/2 cups cornmeal
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
1/4 teaspoon crushed red pepper
1/2 teaspoon thyme
Preheat oven to 425°F. Dice vegetables and toss with oil, Italian seasoning, and salt. Roast about 30 minutes, until beginning to turn brown.
Bring water and salt to a boil in a thick pot. Gradually whisk in cornmeal and turn heat to low. Simmer very low for the next 30 minutes, using a foil ring between the burner and pot if necessary.
Stir garlic, vinegar, red pepper, and thyme into vegetables. Season polenta with extra salt if necessary. Serve vegetables over polenta.
Serves 6
Total time: 45–60 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
Cauliflower alfredo
1 pound frozen cauliflower
2 cups almond milk
1/4 cup cashews (optional)
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons plain soy yogurt (optional)
pepper and nutmeg to taste
Simmer first three ingredients in a saucepan until cauliflower is completely thawed and heated through.
Add next group of ingredients to a blender. When cauliflower is cooked, add that mixture as well and blend until completely smooth.
Serve over 1 pound pasta. Sprinkle with a pinch of nutmeg and a few grinds of pepper.
Serves 5
Total time: 20 minutes
Original recipe source
2 cups almond milk
1/4 cup cashews (optional)
1/4 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons plain soy yogurt (optional)
pepper and nutmeg to taste
Simmer first three ingredients in a saucepan until cauliflower is completely thawed and heated through.
Add next group of ingredients to a blender. When cauliflower is cooked, add that mixture as well and blend until completely smooth.
Serve over 1 pound pasta. Sprinkle with a pinch of nutmeg and a few grinds of pepper.
Serves 5
Total time: 20 minutes
Original recipe source
Golden coconut lentil soup
2 onions
6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 minutes
Original recipe source
6 carrots
2 tablespoons minced garlic
1 tablespoon fresh ginger
6 cups water
1 1/2 cups red lentils
1 tablespoon turmeric1/4 teaspoon red pepper flakes
1 14-ounce can light coconut milk
1 tablespoon salt (to taste)
a few drops coconut extract (optional)
1 bunch cilantro
2 cups rice, cooked
Sauté onions and carrots in a little water in large pot. Add garlic and ginger. Add water, lentils, turmeric, and red pepper flakes. Bring to a boil and simmer 20 minutes or more, until lentils are soft. Add coconut milk, salt, and coconut extract and simmer for a few minutes more. Blend lightly with stick blender. Add cilantro right before serving. Serve over rice.
Serves 6–8
Total time: 40–60 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.
Lemony chickpea orzo soup
1 onion
3 carrots
3 stalks celery
1 tablespoon minced garlic
7 cups vegetable broth
1 can chickpeas
1/2 teaspoon thyme
a few grinds of pepper
pinch of nutmeg
large pinch rosemary
Serves 6–8.
Total time: 45–60 minutes
Original recipe source
3 carrots
3 stalks celery
1 tablespoon minced garlic
7 cups vegetable broth
1 can chickpeas
1/2 teaspoon thyme
a few grinds of pepper
pinch of nutmeg
large pinch rosemary
1 bay leaf
1 cup orzo
2 tablespoons lemon juice
Chop vegetables. Sauté the vegetables in a little water. Add broth and herbs/spices, and bring to a boil. Simmer 15–30 minutes. Add water or broth as needed. Add orzo and cook about 10 minutes more. Take off heat and stir in lemon juice.
Serves 6–8.
Total time: 45–60 minutes
Original recipe source
Chickpea patties
1 can chickpeas (no liquid)
1/2 teaspoon poultry seasoning
1 tablespoon vegetable bouillon
1 teaspoon mustard
1 tablespoon mayo
1 teaspoon soy sauce
1/3 cup gluten
3 tablespoons water
Heat oven to 350°F. Prepare a large baking sheet with spray or parchment paper.
Mash first six ingredients. Stir in gluten and water. Mix well and knead a few times.
Divide into 4 parts and shape into patties. Bake 20 minutes on each side.
Makes 4
Total time: 50 minutes
Recipe adapted from Everyday Happy Herbivore
———
Serving suggestions: Serve on buns with lettuce, tomato, pickles, and mayo. Double or triple the recipe.
1/2 teaspoon poultry seasoning
1 tablespoon vegetable bouillon
1 teaspoon mustard
1 tablespoon mayo
1 teaspoon soy sauce
1/3 cup gluten
3 tablespoons water
Heat oven to 350°F. Prepare a large baking sheet with spray or parchment paper.
Mash first six ingredients. Stir in gluten and water. Mix well and knead a few times.
Divide into 4 parts and shape into patties. Bake 20 minutes on each side.
Makes 4
Total time: 50 minutes
Recipe adapted from Everyday Happy Herbivore
———
Serving suggestions: Serve on buns with lettuce, tomato, pickles, and mayo. Double or triple the recipe.
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
Beefaroni
12 ounces small pasta
1/4 cup vegetable broth or water
2 tablespoons garlic
1/4 cup flour
2 cups plant milk
1 8-ounce can tomato sauce
1/4 cup nutritional yeast
2 tablespoons mushroom powder
2 tablespoons dried peppers (optional)
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt, or to taste
1 15-ounce can diced tomatoes
Cook pasta. Meanwhile, sauté garlic in vegetable broth. Whisk in flour, then add milk a little at a time to make a white sauce, whisking constantly. Add tomato sauce. Add remaining ingredients except diced tomatoes; simmer to thicken a little.
Drain pasta and add sauce and canned tomatoes. Let simmer a few minutes on warm burner. Mixture will be a bit soupy. Serve in bowls.
Serves 4–5
Total time: 30 minutes
Original recipe source
1/4 cup vegetable broth or water
2 tablespoons garlic
1/4 cup flour
2 cups plant milk
1 8-ounce can tomato sauce
1/4 cup nutritional yeast
2 tablespoons mushroom powder
2 tablespoons dried peppers (optional)
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon salt, or to taste
1 15-ounce can diced tomatoes
Cook pasta. Meanwhile, sauté garlic in vegetable broth. Whisk in flour, then add milk a little at a time to make a white sauce, whisking constantly. Add tomato sauce. Add remaining ingredients except diced tomatoes; simmer to thicken a little.
Drain pasta and add sauce and canned tomatoes. Let simmer a few minutes on warm burner. Mixture will be a bit soupy. Serve in bowls.
Serves 4–5
Total time: 30 minutes
Original recipe source
Sunday night pasta
1 pound pasta
4 14-ounce cans petite diced tomatoes
1 1/2 tablespoons minced garlic (from a jar; use less if using fresh)
3/4 teaspoon red pepper flakes
1/2 teaspoon salt
Cook pasta. Meanwhile, simmer tomatoes with remaining ingredients. Drain pasta and return to pot; add tomato sauce. Return pot to warm burner for a few minutes, stirring frequently.
Serves 4–5
Total time: 25 minutes
4 14-ounce cans petite diced tomatoes
1 1/2 tablespoons minced garlic (from a jar; use less if using fresh)
3/4 teaspoon red pepper flakes
1/2 teaspoon salt
Cook pasta. Meanwhile, simmer tomatoes with remaining ingredients. Drain pasta and return to pot; add tomato sauce. Return pot to warm burner for a few minutes, stirring frequently.
Serves 4–5
Total time: 25 minutes
Hawaiian haystacks
2 cups rice, cooked
A double batch of brown gravy
Tomatoes
Bell peppers
Green onions
Frozen peas
Frozen broccoli
Canned pineapple
Crunchy things
A can of beans (chickpeas, red beans, etc.)
Choose from the ingredients above, subbing in anything you like, especially leftover veggies or grains. Chop and cook as necessary. Let everyone choose what they want on their rice.
Serves 4–6
Total time: 30 minutes (longer to cook brown rice)
A double batch of brown gravy
Tomatoes
Bell peppers
Green onions
Frozen peas
Frozen broccoli
Canned pineapple
Crunchy things
A can of beans (chickpeas, red beans, etc.)
Choose from the ingredients above, subbing in anything you like, especially leftover veggies or grains. Chop and cook as necessary. Let everyone choose what they want on their rice.
Serves 4–6
Total time: 30 minutes (longer to cook brown rice)
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
Cheese sauce
2 potatoes, peeled or not
1 carrot
1/4 onion
1/2 cup cashews
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon lemon juice
3 tablespoons nutritional yeast
Boil potatoes, carrot, and onion about 15 minutes or until soft. Save 1.5 cups cooking water. Add veggies and water to blender with remaining ingredients. Blend well. Serve with 8–12 ounces cooked pasta.
Sauces 8–12 ounces of pasta.
Total time: 30 minutes
Original recipe source
———
Serving suggestions
Pasta
Mixed with chili as a dip
One-pot tomato basil pasta
12 ounces whole wheat spaghetti
1 14-ounce can diced tomatoes
1 onion
1 tablespoon garlic
1/4 teaspoon red pepper flakes
2 teaspoons oregano
4 1/2 cups vegetable broth
1 bunch basil, chopped
Layer ingredients in pot and top with broth. Bring to a boil and simmer, covered, about 10 minutes, until most liquid is gone and pasta is soft. Season to taste with basil, salt, and pepper.
Serves 4-6
Total time: 30 minutes
Original recipe source
1 14-ounce can diced tomatoes
1 onion
1 tablespoon garlic
1/4 teaspoon red pepper flakes
2 teaspoons oregano
4 1/2 cups vegetable broth
1 bunch basil, chopped
Layer ingredients in pot and top with broth. Bring to a boil and simmer, covered, about 10 minutes, until most liquid is gone and pasta is soft. Season to taste with basil, salt, and pepper.
Serves 4-6
Total time: 30 minutes
Original recipe source
Szechuan green beans
2 pounds frozen green beans
2 tablespoons garlic
1 tablespoon minced ginger
1 bunch green onions
1/2 heaping teaspoon chili garlic sauce
4 tablespoons soy sauce
1 teaspoon sugar
Stir-fry beans (dry or with very little liquid) until they shrivel and start to turn brown, 5–10 minutes. Remove beans.
Stir-fry garlic, ginger, and green onions for a few seconds. Add chili sauce, then add remaining ingredients, including beans.
Serves 4.
Total time: 20–30 minutes
Original recipe source
———
Serving suggestions
Brown rice
2 tablespoons garlic
1 tablespoon minced ginger
1 bunch green onions
1/2 heaping teaspoon chili garlic sauce
4 tablespoons soy sauce
1 teaspoon sugar
Stir-fry beans (dry or with very little liquid) until they shrivel and start to turn brown, 5–10 minutes. Remove beans.
Stir-fry garlic, ginger, and green onions for a few seconds. Add chili sauce, then add remaining ingredients, including beans.
Serves 4.
Total time: 20–30 minutes
Original recipe source
———
Serving suggestions
Brown rice
Pumpkin pasta
1 pound whole-wheat pasta
1 tablespoon garlic
3.5 cups pumpkin or squash (1 large can)
10 oz. raw or frozen spinach
3.5 cups water
1 tablespoon bouillon
1/4 cup pesto
2 tablespoons cornstarch
1/4 teaspoon pepper
Cook pasta. Meanwhile, sauté garlic in a little water. Add remaining ingredients, mixing cornstarch with 1 cup of the water before adding. Cook until well combined and spinach is done. Mix pasta with sauce.
Serves lots.
Total time: 30 minutes
Original recipe source
1 tablespoon garlic
3.5 cups pumpkin or squash (1 large can)
10 oz. raw or frozen spinach
3.5 cups water
1 tablespoon bouillon
1/4 cup pesto
2 tablespoons cornstarch
1/4 teaspoon pepper
Cook pasta. Meanwhile, sauté garlic in a little water. Add remaining ingredients, mixing cornstarch with 1 cup of the water before adding. Cook until well combined and spinach is done. Mix pasta with sauce.
Serves lots.
Total time: 30 minutes
Original recipe source
French toast
Bread or leftover waffles or pancakes
3/4 cup plant milk
1 tablespoon sweetener or choice
2 tablespoons flour
2 teaspoons vanilla
Heat pan. Mix together milk, sweetener, flour, and vanilla. Pour into pie pan. Soak bread briefly in mixture; cook.
Original recipe source
———
Serving suggestions
Fresh fruit
Whipped cream
Smoothie
3/4 cup plant milk
1 tablespoon sweetener or choice
2 tablespoons flour
2 teaspoons vanilla
Heat pan. Mix together milk, sweetener, flour, and vanilla. Pour into pie pan. Soak bread briefly in mixture; cook.
Original recipe source
———
Serving suggestions
Fresh fruit
Whipped cream
Smoothie
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