Doesn't get much easier than this! A perfectly decadent treat for a hot summer day. Amounts are estimates, they will depend on the size of your popsicle moulds. If you don't have any moulds, you can use wooden sticks and disposable paper/plastic cups (just allow to freeze partially before inserting stick). I recommend refrigerating your caramel first so it's firmer and a little easier to work with. Freezing time is not included.
Yummy vegan toast topping! This also tastes great if you use half the amount of cashew nuts and use pecans (or your favorite nut) for the other half. My family eats this on toast with a smoothie and granola almost every morning. Can prepare ahead of time.
This recipe is easy to make and popular in Iraq since one of the things that Iraq is famous for is dates. We have lots of varieties and kinds of dates from chewy to very hard. It is better to use this recipe with hard type of dates (called kasab) not soft, but you could use soft dates if you didn't find hard dates. Sometimes Ii use already-crushed dates from the market and it goes well too.
There are lots of varieties for the coating of the truffles, use as many coatings as you like according to your personal taste.
I found this recipe in a copy of Vegetarian Times. Gallo Pinto translates as "painted rooster", and is a dish eaten by many Costa Ricans almost every day. The addition of ginger and Worcestershire adds a quite unique flavor to this dish.
A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations.
This is a great way to prepare those delightful fiddlehead ferns that are picked in the spring. If you prefer your fiddleheads softer, boil them for a longer time. The time listed in the recipe leaves the fiddleheads crunchy. Very yummy!!!
I made these for Easter and my family loved them! They taste just like Reese's! :) I am not exactly sure about the measurements because I ad-libbed the recipe as I went along. Also, it might yield more than the amount I got because I did lots of taste-testing!
Beautiful, delicious, and refreshing. Vegan and allergy-friendly. The quantities for the syrup make enough for two jelly recipes. Rose syrup keeps well in an airtight container in the fridge - can also be used for other recipes. I make these in rose-shaped silicone moulds, but it would also look beautiful served in clear individual cups, flutes, or tall glasses.
This was adapted from a recipe on vegweb (http://vegweb.com/recipes/beans/3088.shtml), to incorporate more Ethiopian spices and use up a sweet potato I had on hand. It doesn't quite achieve the heights of my favorite Ethiopian restaurant, but it's quick, hearty and pretty tasty. Braver souls can substitute cayenne for some of the paprika
this is the first year i planted a garden here in pa. it was essentially herbs, but i threw in 2 tomato plants and one pepper plant, now this late in the season i am left with many green tomatoes. this recipe is courtesy of tyler florence, and worked perfectly.
Recently, this is my favorite easy dinner. I like to make a large batch and eat the leftovers for lunch all week. It's good hot or cold! This is a mixture between a recipe I found in the local newspaper and one from Alex Jamieson's The Great American Detox Diet. It can easily be adapted to whatever's in your veggie drawer.
This is a great one dish, pan-asian meal and makes for a healthy, well-balanced lunch or dinner. The combination of the spicy, rich tofu and the fresh cool greens really makes the dish pop. Adapted from Vegetarian Times.
This is now the only way I will be making artichokes. I love the ease of preparation and the perfect texture of the finished artichoke..not too mushy and not too hard. I never before thought of cutting the artichoke in half to make it super easy to remove the choke, and it cooks in half the time as well. Try this recipe if you love artichokes, and you won't be disappointed. Be careful to keep enough liquid in the braising pan so the artichokes don't burn. This is a tip I'm sharing out of experience!!