A recipe from Nava Atlas' Vegan Express. I've omitted the oil in the original recipe but if you prefer you can use 1 1/2 tbsp. extra-virgin olive oil in step 1 instead of sauteing the veggies in broth or water.
We love Costco's quinoa salad so I was thrilled when I stumbled across the recipe in finecooking.com
It's best to make this salad the day before you plan to serve it to give the grains time to absorb the vinaigrette and to let the flavors blend. Take it out of the fridge 30 to 45 minutes before serving for the best flavor.
I'm always preparing tofu the same old way and would enjoy a change. This veganized shakshouka recipe was found in Nava Atlas' Vegan Express. It would be wonderful with fresh, in-season tomatoes.
Serve it with hummus, fresh pita bread and a cucumber & tomato salad for a meal with a Middle Eastern theme.
I've been looking for quinoa recipes and found this one in Vegan Express by Nava Atlas. She recommends using a fragrant oil such as walnut oil or untoasted sesame oil but olive oil may be substituted if those oils aren't available.
This is a recipe that came with my Nordic Ware Nonstick Bouquet Mini Cake Pans. These are really cute pans in flower shapes. The pans are also very dark. If you were to make this in lighter coloured pans you would probably want to increase the oven temperature to 350, although I haven't tried to do so.
From the Biggest Loser Dessert Cookbook. This recipe serves one but would be easy to increase. Aged balsamic would give the best flavor to this dish.
Cooking and preparation time do not include the 30 minute refrigeration time.
Found in Multicultural Cookbook of Life-Cycle Celebrations. Typical berries grown in Switzerland you could use for garnish include: Blackberries,
Strawberries, Blueberries, Raspberries, Elderberries, Blackcurrants, Red currants, Gooseberries.
This makes 15 very large cookies. If you'd like smaller cookies, reduce chocolate to 6 oz (175 g) and cut into sixty 1/4 inch chunks. Roll dough by rounded 1 tbsp into balls and press chocolate chunk into each. Bake for 20 to 22 minutes. This will yield 60 cookies.
From Juliette Elkon's A Belgian Cookbook. Posted for ZWT 7.
Don't worry about the alcohol used to prepare this dish, it will have burned off during the cooking.
The cooking time includes the 1 hour marinating time.