I was sorting through my old recipe box from when I was a child and found this recipe I cut from a box of Zoom cereal. After x amount of years I'm finally getting around to testing it and loved the recipe and hope you do, too! We enjoyed this granola the traditional way in a bowl of milk. But I also composed a muesli bowl with plain whole milk yogurt, 1/4 cup of Zoom granola, drizzle of maple syrup, splash of coconut milk and a pinch of cinnamon. Experiment with other favorite seeds, nuts and dried fruit. Vegan!
Tofu can replace tempeh if preferred. For a meal-in-a-bowl serve over steamed short grain brown rice, whole wheat pasta, quinoa, etc. From Better Nutrition magazine. Only a few changes were made from the original recipe. Easy!
From deliciousliving.com. Other fresh, frozen or dried fruit can replace the blueberries (raspberries, strawberries, dates, etc.) Don't have pecans on hand? Substitute almonds, walnuts or hazelnuts for example. Slightly adapted by me. Makes 2 hearty servings or 4 small servings.
...instead of applesauce! A copycat recipe from our favorite place in town to eat breakfast. Amounts of all ingredients are estimated. Cara cara oranges can replace blood oranges if preferred. Raw not cooked sauce. The banana is subtle but plays an important role in this recipe.
From turkishcookbook.com. A salad from Istanbul. Note: because fresh cherries are out of season (shame, because Rainier cherries from Washington state would be amazing in this recipe!) I replaced them with sweet dried cherries. You also have the option of substituting other seasonal fruit: peaches, pears, etc. in either fresh or dried form. Turkish feta subbed for the tulum cheese (the latter which I've yet to find here locally).
Stolen. There you go. Middle Eastern flavors! If you don't feel like making the almond syrup it can be replaced. For the almond syrup sub about 1/4 teaspoon almond extract (<<<----guess, to taste) and sweetener of choice: honey, agave, raw sugar, etc.
Found in the cookbook From the Lands of Figs and Olives. I don't know if this is supposed to be prepared with 100% white grape juice or 100% concord grape juice. I tested with unsweetened organic concord grape juice. You also have the option of making your own grape juice: Recipe #41039. If your juice is sweetened, omit the sugar in the recipe. An ideal introduction to orange blossom water if you've never tasted it before.
Cooked wheat berries in milk from Egypt. Please take into consideration the time necessary to soak the wheat berries overnight and to cook them for one hour. Good for either breakfast or dessert but we enjoyed it better as the former. Wheat berries have quite a chewy texture so if you've never cooked with them before at least you know what to expect. As found in the cookbook 'Mediterranean Light' by Martha Rose Shulman. Vegan friendly.
Adapted from a recipe in the cookbook 'Flavors of Belize'. Belize has a small Arab/Lebanese population and it has contributed to and influenced Belize's melting pot cuisine. Black beans or garbanzo beans can replace the kidney beans if desired. Note: the food.com site does not recognize the ingredient 'recado rojo'. You will need a half teaspoon of it for this recipe.
Chef Rob Pronk at Hopkins Hotel in Belize as printed in the cookbook 'Flavors of Belize'. Please use a good quality aged balsamic. I tested this sauce over steamed summer vegetables: zucchini, cauliflower and broccoli; leftover brown rice. Unusual yet delicious combination of flavors. Recipe introduction in the cookbook recommends the sauce over beef tenderloin or fish.
Adapted from several online recipes: namely 'Flavors of Belize' cookbook and belmopancityonlin.com. Vegan friendly. For the record: I used half unbleached cane sugar and half demerara. If at all possible, please use *freshly* grated nutmeg. My Belizean friend described these buns "like English scones."
Another recipe my niece Next Jeneration shared with me. Fact: she stole the recipe ;). Amounts of ingredients are estimated-servings are estimated. I think green onions or a small amount of red onion diced small would be really good in this slaw.
Important note! You will need 1 tablespoon of *Belizean recado rojo to prepare this recipe. My fine Belizean friend Ms. Jardìn taught me how to make these tortillas! Furthermore, she is my one and only *homemade* recado rojo supplier (direct from Belize!) and I must remain in her favor...*Belizean recado rojo contains achiote as its main ingredient but includes other spices (but not limited to) such as allspice, oregano, cumin, clove, etc.; recipes vary widely from region to region home to home in the country of Belize. This one will work: Recipe #371178 ( <<<---not tested and I would strongly suggest you use water instead of vinegar to make the paste.) A very new cuisine I only recently was introduced to December 2012.