Rub this fiery Tunisian chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. You could also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so use sparingly to taste.
The prep time does not include the 20 minutes needed to rehydrate the chiles.
These are really spicy so use less pepper if you don't care for a lot of heat.
Serve with rice or even as a sandwich filling. The recipe was found in The Giant Book of Tofu Cooking. When you prepare this be sure to press out the excess water.
This recipe is from Vegetarian Times.. To speed up preparation, use pre-grated carrots, available in most supermarkets. You can make fresh breadcrumbs by trimming and discarding crusts from firm, fresh sandwich bread. Tear bread into pieces and whirl in a food processor or blender until crumbs form. One slice makes about 1/2 cup. The salsa can be made up to 2 days ahead and kept in the refrigerator.
I love the addition of fruit to salads. To make this recipe vegan, substitute a vegan mayonnaise for the regular mayo.
From Vegan Express.
Since you can often purchase prepared veggies the prep time does not include the time to shred and dice ingredients.
Dark rum is created by a longer aging process and different casks from that of light-coloured, drier white rums. Look for words like "aged" or "anejo"" on the bottle.
The spirit inside will have rich and layered flavours of vanilla and caramel, perhaps fresh fruit or spice, usually with an undertone of the sugar cane that creates it.
This recipe was found on the Toronto Star website.
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'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.
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.
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.
An absolutely spectacular dessert! Recipe found in an old cookbook called More Fun and Flavour With Spices. You can use the crepe recipe I'm including or use your own favourite recipe. The crepes can be made ahead of time and frozen. Simply reheat them in a slow oven (I would wrap them in foil to prevent hardening).
The cooking time does not include the 1 hour stand time for the crepe batter.
I found this recipe on the Reader's Digest web site and I'm posting it for ZWT 7.
This immune-boosting antioxidant cocktail supplies all your vitamin A for the day and more than half your requirement for vitamin C.
If you don’t have a blender or food processor, you can still whip up this beverage with a wire whisk in a deep bowl.