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    429 Recipes

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    Corn tortillas (used in making Oaxaca-style quesadillas) are available at international and Latin grocery stores, and if you live in a large Latin-American community like I do then you can find corn tortillas in bags of 20-30 for like $2 or less at major grocery stores. Flour tortillas probably won't work as well for this and definitely won't have the corn flavor and base. Never spend money on premade again! You can also control how large or small you want to make them (and keep them seasoned or not) not to mention salt content if you're watching sodium intake. 32 chips is all I could fit on my convection oven's cookie sheet so feel free to use more tortillas; the methodology is all the same. You won't believe how easy it is to get restaurant-style tortilla chips without any icky unnatural ingredients!

    Recipe #395640

    Very Middle Eastern and very tasty. A somewhat sophisticated brunch treat if you will, and would also make awesome finger food for tea or a dinner party. Especially if it's one of those where the meal is light but hors d'oeuvres are heavy. And can you believe this awesome treat is healthy and vegan? I couldn't! For some ideas, try a mix of Chinese red dates (I used 100%) with traditional dates. Put in a dash of ground pistachio and/or cardamom, how about a teensy bit of honey? There's a lot more I plan on doing with that huge thing of almonds I bought at BJ's. Found on the internet somewhere, don't remember where. If this is your recipe or you know where it came from, just drop me a line so I can give credit where it is due.

    Recipe #395423

    From my bartending school days. I concocted this one night and it was my equivalent of the Flaming Homer (except no one tried to take credit for it heh), albeit an acquired taste!

    Recipe #395251

    Copied from the Tribune, posting for safekeeping and I'm tired of news clippings laying around everywhere. Sooo yummy and decadent! Great for parties and high tea, although I'm going to be honest and say that I ate these after I knocked back a bottle of cheap Chianti while watching The Jeffersons when I had nothing else to do on a Friday night.

    Recipe #395115

    My sister clipped this from the Bucks County Courier Times because this foodie loves squash and mac n cheese, so the two of them together = heaven. I'm posting the recipe here for safekeeping although I'm probably going to tweak it according to size and budget (do you know what Locatelli cheese is...? I'll probably just use cheddar. And I'm too lazy to cut a piece of squash, I'm using that frozen pureed squash!) And I'll probably skip the panko topping or at least do it un-buttered to save on calories.

    Recipe #395105

    A slightly different pasta salad, feel free to double it for potlucks and picnics. I particularly like to use Wacky Mac or tri-color pasta for this!

    Recipe #395090

    NOTE: you need muffin and/or mini-muffin pans to do this! From a cooking magazine, this is a delicious taste of Copenhagen that makes a lovely finger food dessert for dinner parties and high teas. (Or in my case, getting drunk with my friends watching The Golden Girls.) For the almond paste, I recommend Recipe #389810 rather than storebought. Since I use a convection oven, I had to adjust the time downward. Yields about 24 mini-muffin sized cakes.

    Recipe #395084

    This is a copycat recipe from another one I saw on here-- but not a duplicate, because this is intended to be made for frosting than for bonbons (though it certainly could be used that way.) By "extract", vanilla extract is the most commonly used one for traditional buttercream flavor. But this is a versatile recipe: you want almond-y buttercream? Use almond extract. Fruity buttercream? Try orange, strawberry, or pineapple extract. Why not chocolate extract or peppermint extract! Chocolate and vanilla extracts together taste great too. Frosts about 20-24 cupcakes or one 8" two-layer cake.

    Recipe #395078

    This came from a kids' cookbook but was so easy to make and quite good so I decided to post it. You might want to double the sauce components.

    Recipe #395035

    From Silk Soymilk, posted here for safe-keeping because I don't keep the cartons around after the soymilk's been drunk. Really good for a dessert drink after a Mexican feast or something a little less traditional to warm you up on a cold day! Want to make it cocktail party edition? Add a little creme de cacao, Baileys, and rum!

    Recipe #395033

    Nasoya Madness continues. Not vegan friendly, not diet-friendly, but something a little different and very tasty? Definitely. Feel free to use a prepared pie shell if you'd rather skip making the sugar cookie crust. Note that cooking times may vary and does not include cooling time.

    Recipe #394872

    An old classic I tried to make a tad healthier. If you're going to say "Screw it!" skip the sugar and vanilla and use some ice cream instead. Either way, it's quite yummy and a simple treat to whip up on a hot day.

    Recipe #394862

    Part of my Nasoya Madness series since I got tons of coupons for Nasoya Creations so I could get the tofu packs for almost nothing; and did lots of experiments most of which went well! This one is not really vegan-friendly but sure is delicious. No extra sugar really needed for this one!

    Recipe #394855

    Part of my Nasoya Madness series since I got tons of coupons for Nasoya Creations so I could get the tofu packs for almost nothing; and did lots of experiments most of which went well! This is a vegan-ized classic and you can vary it by using 2/3 cup plain soymilk mixed with 1 tsp cocoa powder for a subtler chocolate flavor. It's also iceless for ease.

    Recipe #394848

    Definitely not vegan or diet friendly but man does it taste awesome if you don't feel like making a pumpkin pie.

    Recipe #394846

    Part of my Nasoya Madness series since I got tons of coupons for Nasoya Creations so I could get the tofu packs for almost nothing; and did lots of experiments most of which went well! This is really, really sweet and a little different. I wouldn't add extra sugar, there's already a lot of flavors going on and natural sugar.

    Recipe #394844

    Part of my Nasoya Madness series since I got tons of coupons for Nasoya Creations so I could get the tofu packs for almost nothing; and did lots of experiments most of which went well! I finally pulled my blender out of the closet again so I did lots of smoothies. This one is green tea, meant to have a powerful flavor. Feel free to add fruits, honey or other sweeteners, or make it non-vegan with yogurt or ice cream instead.

    Recipe #394841

    These flavors may not seem like they go together well...but believe me, they do. I use mostly frozen edamame but Libby's makes organic canned edamame too which makes my life a lot easier! For dressing I recommend raspberry vinaigrette, a little olive oil and vinegar, or Recipe #370497.

    Recipe #394784

    For those who don't like meat but want a totally rich French sandwich. French food was made for primarily meat lovers but I vegi-fied this classic. This is the ultimate French comfort food. (Served with a side salad instead of fries so I don't feel as guilty, haha.) Definitely not vegan friendly because I don't think soy butter and soy cheese could do this right, but you're welcome to try it as such. A great sandwich to have on a rainy day curled up with a good book. IMPORTANT NOTE: Nutritional info is inaccurate because I had to use real ham as an ingredient input or else the recipe wouldn't submit, says that "tofu sandwich slices" (and many other variations I typed) are not recognized in the database. Overall fat and calories are really lower than shown, unless you're a meat lover using real ham. I use Smart Deli brand ham-flavored tofu sandwich slices, they're really thin which is why I use 6 pieces. It didn't recognize as an ingredient but it should because tofu slices are central to many vegetarian and vegan recipes.

    Recipe #394670

    For those of us who don't like sauces laden with tomato chunks (much as I like tomato-based foods, tomato chunks just gross me out!) and also happen to be way too lazy to peel and cut tomatoes (that's what cans are for.) For some variation ideas try replacing one of the cans of tomato sauce with tomato paste if you like it thicker. Like it really spicy? Replace one plain can with one can of pre-seasoned tomato sauce. Yummy dipping sauce for mozzarella sticks, serve 1/4 cup in a ramekin. Recommended dishes to have with this sauce: Recipe #394477, Recipe #30977, and Recipe #91274 if making pretzel cheese logs!

    Recipe #394646

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