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    You are in: Home / Cookbooks / Mid Atlantic USA
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    190 recipes in

    Mid Atlantic USA

    Recipes from Delaware, Maryland, New Jersey, New York, Pennsylvania, Washington D.C.
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    These Vegan Meatloaf Cupcakes are not only a fun party food to serve to your guests for this upcoming New Years, they are also a kid-friendly meal to serve for dinner. With the mashed potatoes piped on top to look like frosting, what kid wouldn’t want his or her dinner to look like a cupcake? If you are not vegan, feel free to mix in a little cheese and use egg instead of the chia seed. I will be trying this with flaxseed instead of chia seed.

    Recipe #513688

    The high starch content of sunchokes makes them crisp up quickly in the oven. These chips are simply seasoned with salt, pepper, and paprika, but you could easily spice things up with a different blend. From Vegetarian Times, November 2013.

    Recipe #511197

    If you love a thick fudgy brownie, where the inside is almost a bit under-done, but the crackly edges, this may become your favorite. This is brownie bark. Basically, the entire pan is full of edge pieces (now there’s no need to hoard the corners). From heathersfrenchpress.com

    Recipe #509952

    My sister turned me on to Sheila G's brownie brittle. Yum! I immediately went to the computer to see if I could make this at home. This is the original version. From cleanslatefarm.com. And Dave Lenweaver The trick with this recipe is four-fold but don’t worry, they’re easy. First. Use a real sheet pan like the ones in restaurants. There are several good ones available. Proper baking requires heavy gauge metal to distribute the heat evenly. Vollrath makes a good one and you can buy them at a restaurant supply store. Second. As long as you are at the restaurant supply store get a silicon baking mat to fit the pan. I still use parchment paper. Third. Bake the brittle until it’s almost overdone. Unlike a regular brownies, you want it to dry out…kind of. Watch it like a hawk. Fourth. Let it cool well so when you do eat the entire batch in one night you can at least say you had some self control.

    Recipe #509951

    If you're a fan of "Spike", try making your own! Bryanna made this recently Ifrom the ingredient list on the bottle of commercial Spike seasoning. This was really popular during the 70's. From VeganFeastKitchen.

    Recipe #509072

    This stuff is addictive and the uses are endless! Here are some uses for Bacon Salt: on corn on the cob, popcorn and homemade oven-fries; seitan steaks; in BBQ sauces; in marinades for seitan TVP and tofu; in dips, spreads, and vegan mayonnaise; in baked beans; in salad dressings and on salads; as a seasoning in homemade seitan products; in mashed potatoes; on scrambled tofu; in eggless egg salad (made with tofu); roll tofu pieces in it and pan-fry; mix with olive oil for a French bread dip; on potatoes; in potato salad; on or in veggie burgers; on a grilled (vegan) cheese sandwich; with vegan cream cheese and/or vegan sour cream as a dip or spread; on steamed or grilled or roasted veggies; on pasta with a thin creamy sauce (a sort of vegan carbonara); on grits; in vegan mac'n'cheeze; on many types of sandwiches; in soups (or on them); on homemade potato crisps (chips) or other veggie crisps-- kale chips, maybe?-- I'm sure that's just the beginning! From theKitchn.One teaspoon equals 1 serving. (IMPORTANT NOTE: The texture of this salt is a bit like kosher salt— so, if you use a granulated salt, you need to use less, and if you use a coarse crystal salt you need to use more)

    Recipe #508965

    Cornbread is a very traditional quick bread in the US, and it usually eaten with chili. We also eat it with soups, stews, and sometimes even with salads. This cornbread also has some pumpkin added for a little twist. If you like cornbread and pumpkin, you should give this a try. From Baltic Maid.

    Recipe #506181

    This is the go-to dish on super busy activity laden nights. No one gets tired of it and with a salad and smoothie you have a complete and nutritionally well-rounded meal. Scale this recipe up as needed. Adjust measurements to taste. Adapted from foodie with family.

    Recipe #504123

    Dark, sweet, and fresh, Blackberry Mint and Lime Fruit Leathers are the perfect summer treat. I have fond memories of blackberry pickin' in the hills of California and now here in North Carolina. I think blackberries grow everywhere! What a great way to use them! Found on Pinterest.

    Recipe #501772

    Apple cider vinegar has so many uses, including salad dressing and turning milk into buttermilk. Some people swear by cider vinegar as a digestive aid, a skin care product, and a hair conditioner. It costs next to nothing to make, and it doesn’t require any work. If you can make a spot for the jar on your counter, you can make this vinegar. This does need to sit for 6-7 weeks. From Real Food, Real Deals.

    Recipe #500431

    Honey(raw organic is best) is one of nature’s miracles. It is a delicious ingredient in many foods, has antibacterial properties, works as a humectant (keeps things moist), soothes a cough or sore throat, and makes your tea about 1,000 better-and that’s just scratching the surface really. Whether you’re using it as a sweetener, or trying to kick a cough, it’s just plain useful. Here are 5 flavors (and a general method) to infuse your honey and make it that much more wonderful. From everydayroots.

    Recipe #500263

    I've made clover tea and I've made lemonade, but had never put them together. Well, here ya go. Red clover grows wild in fields and meadows in Asia, Europe and North America and is part of the legume family. Just be careful where you pick, like near highways, where it may get sprayed with pesticides. Red clover is one of the best blood cleansers, increases good cholesterol, and is used to treat osteoporosis. From what you give away you keep.

    Recipe #499985

    A great hit at any gathering. Contain yourself, you'll want to eat the whole loaf. You'll need to plan ahead just a bit. This recipe calls for a thawed loaf of Rhodes bread dough & it takes 6-8 hours for the bread to thaw at room temp. You can make the bread dough yourself or buy another brand. The dough rolls out much easier when it is warm. Roll it out as much as you can, then cover it and let it rest for 10 or 15 minutes. When you roll it out the 2nd time, it will roll much better. I have changed the recipe to use vegetarian "meat", you can use real meat if you like. And I add veggies to my spaghetti sauce-bell peppers, onions, eggplant, squash, and the list goes on! You can even leave out the spaghetti and just stuff it with veggies! From Bless This Food, who got it from the Rhodes website. You can also substitute pizza filling for the spaghetti filling and use pizza dough! Try it with alfredo sauce sometime, and you can also substitute spaghetti squash for the pasta, saving on carbs. So good! You can freeze this, you par-bake it and then freeze. Just enough to set it up without browning it, that way it can re-bake and cook all the way through until browning later. Go to http://blessthisfood.blogspot.com/2012/02/braided-spaghetti-bread-spaghetti-baked.html for step by step photos on how to make this.

    Recipe #496697

    Just saw Guy Fieri make this on Guy's Big Bite, Episode: Kentucky Klassics and wanted to make it not using alcohol. So here it is. The recipe makes 2 cups of simple syrup, so you can easily make more than 1 drink.

    Recipe #494209

    One of the favorite recipes made at the Esalen Institute in Big Sur California. I lived there for awhile and loved the food! This makes alot of cookies, so feel free to 1/2 or 1/4 the recipe.

    Recipe #492622

    Portobello mushrooms are a wonderful main dish, due to their heartiness, meatiness and size. Originally published in the Vegan Table cookbook and again in Vegan's Daily Companion by Colleen Patrick Goudreau.

    Recipe #486672

    Recipe courtesy Melissa Stadler for 2011 Cooking Channel, Show: The Perfect 3 Episode: Cookies

    Recipe #481146

    Great as a salad dressing or as a dip. From the show Kelsey's Essentials, Episode: Urban Farming

    Recipe #481145

    A very simple and delicious smoothie made with ingredients you probably have on hand. You may change the berries to your favorite. Adapted from whole living.

    Recipe #475307

    Recipe courtesy Blair Laing, executive chef of Jersey's Cafe in Carmel, IN. From the show Diners, Drive-ins and Dives - Episode: Favorites With A Twist This was scaled down from a bulk restaurant recipe. Enjoy!

    Recipe #468549

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