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    75 Recipes

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    This quick and tasty recipe is based off a recipe found in this quarter's Penzey's Spices catalog. They always have wonderful recipes from readers. I added my own touches with flaxseed meal and substituting agave nectar for sugar. I use raisins and almonds in my recipe, though you can use other nuts. I "chop" the almonds by putting them in a plastic bag and crushing them with a meat tenderizer or heavy rolling pin.

    Recipe #461392

    Found this on the back of a package of wild rice I bought today. It sounds phenomenal, can't wait to try it this fall. The rice measurement is in ounces, but wild rice typically comes more or less 8oz. to a package. This would make a great stuffing or companion for roasted acorn squash.

    Recipe #434562

    This is from Simply in Season and is meant for summer, or whenever the produce is in season in your part of the world.

    Recipe #393470

    This is from Simply in Season.

    Recipe #393467

    4 Reviews |  By Valeria

    I admit, the first time I used a pressure cooker I was a little afraid. I left my studio and stood on the other side of the door to avoid severe burning and disfigurement if my pot of legumes exploded. I called a friend to ask her if I was doing it right. But now I see the pressure cooker like a trusted friend who only wants to save me some valued time. So when I saw this lentil recipe in Veganomicon by Isa Chandra Moskowitz and the preparation time of 1 hour, I was so glad I had a pressure cooker to cut the time by nearly two-thirds, borrowing a technique from the Spanish and the Lentils with Chorizo Sausage Recipe (Recipe #342592). The first thing I did was skip the step where you sauté the onion and carrots for 10 minutes. It's unnecessary, and you'll find that my method makes a soup with a smoother, more pleasant consistency by cooking the vegetables whole or halved, then removing and pureeing them afterwards. My kitchen has a surplus of brown lentils, so those are what I used. I'm going to keep the brown lentils in the recipe because I don't know if French lentils require more liquid. One thing I want to try for next time, since I used bouillon cubes, is to break them up and try to dissolve them in step 2 rather than prepare the stock ahead of time, and I plan to cut down the salt next time. I find the best way to seed plum tomatoes is to cut them in half and sweep out the seedy parts with your index finger. The soup you'll get from this is addictively delicious and filling, and you'll feel like a genius for owning a pressure cooker.

    Recipe #391569

    1 Reviews |  By Valeria

    This recipe comes from the back of a pack of Eden brand organic quinoa. I haven't made it, but it looks delicious. I would recommend using fresh pine nuts. I learned that if you use ones that have been sitting in the pantry a while you end up with a bitter taste at the back of your throat for days.

    Recipe #387520

    I got this recipe off of www.vegan-food.net, where it was posted by Mr. Falafel. I put it on here to have a printer-friendly version and in the process I converted his ounces and pints into tablespoons and cups. He doesn't say how many servings this makes, my guess would be 2-4. The croutons are listed as the last step, but a good time to make them would be during step 2, when the potatoes are cooking.

    Recipe #387507

    1 Reviews |  By Valeria

    This one is from my favorite recipe book, "Simply In Season". This is a wonderfully healthy summer recipe!

    Recipe #387503

    I got this recipe off the Vegan Yum Yum website and am posting it here to make it printer-friendly. The peanut sauce is so easy and delicious, and this was a big hit with my grandma. She is seriously spicy-phobic, but she said she would enjoy this even more with some hot sauce. Instead of peanut oil I used cold-pressed (not toasted) sesame oil, which is also high-heat resistant. I had no problems with that.

    Recipe #386084

    2 Reviews |  By Valeria

    Whoopie pies are pretty expensive at the vegan bakery in my town, so I scrounged around and found two good-looking recipes on two different blogs. The first blog said that the result was tasty, but the texture wasn't spongy enough. So I used the filling recipe from there and found the cake recipe on another blog. The result is fantastic. NOTES: (1) The brown sugar is hard to blend in really well when it's clumpy, and so is the flour when the wet and dry ingredients come together. An electric mixer can probably fix that problem. (2) The recommended brands in the US for the egg replacer, vegan cream cheese and vegan butter, respectively, are Ener-G, Tofutti Better Than Cream Cheese and Earth Balance. (3) As the first reviewer noted, these spongy pies are prone to both dry out fast and take on moisture. I wrapped mine individually in Saran wrap, but a more natural solution is to store them with a piece of stale bread, or just gather together a bunch of people and eat them in one go!

    Recipe #385254

    I found this recipe on another website, but there was no printer-friendly format. So I'm posting it here so I and other cooks can print it better. I have changed the procedures to reflect what worked best for me. Most of the preparation time is letting the bread rise for hours and hours. I made this bread the other day and it was so easy and delicious that I would make it every day. Just let it rise during the night or while I'm at work and bake it when it's convenient. It has a really crispy crust and is soft in the center. To enhance the texture I added 1 tsp of vital wheat gluten for every cup of flour I used. It makes the bread heavier and chewier and helps the dough to rise. All three cups of flour listed in the recipe do not blend into the dough, so try adding flour one half cup at a time. If you want to make plain bread just substitute the same amount of water for the pumpkin. When letting the dough rise, if it's in a warm spot (say a sunroom) it's good to cover it with a damp towel. If the area is not that warm a dry towel will do.

    Recipe #385244

    1 Reviews |  By Valeria

    I am cooking this right now. I had a lot of leeks that I needed to dispose of before going on vacation. My criteria while looking for a recipe was the one that calls for the most leeks. This one popped up on the Spanish-language website Terra. So the following is a translation for Recipezaar. Since I only used what was here in my kitchen, I can't really suggest what size vegetables to use, so use your discretion. If you don't like onions don't use a big one, if you want a thicker soup use a bigger potato, etc.

    Recipe #344197

    1 Reviews |  By Valeria

    I love this dish, but I don't know if I'm brave enough to try making it. I have a feeling this would make a great dish for those preggers cravings, because there are a lot of flavors on one plate. Translated from "Atrevete a cocinar" by Karlos Arguiñano. I don't know if this is authentic Cuban cuisine, so don't tell your friends that it is unless you're sure! I've always enjoyed this in the more southern reaches of Spain, and sometimes they include a plain, bun-less hotdog alongside the rice, egg and banana. Karlos Arguiñano doesn't use scales or measuring cups, really. But I'm trying to be a precise as possible for Recipezaar users. When I put 150 g he actually says to use an espresso-cup full, and where I put 100 ml (or 1 deciliter) he says to use half a tumbler glass full. A tbsp is a soup spoon, which is about 15-25 grams depending on if it's level or heaping. A skimmer is very handy for the egg frying and serving. The tomato sauce should be as basic as possible, with just a little garlic flavor. None of that marinara stuff.

    Recipe #342632

    This should be delicious. I haven't tried it, yet. A friend lent me her most cherished recipe book and I'm copying as much as I can so I can give it back to her ASAP. Translated from "Atrévete a cocinar" by Karlos Arguiñano. NOTE: (1) The author meant a tbsp to be a soup-spoonful. (2) To peel the orange well the author recommends a well-sharpened knife.

    Recipe #342611

    1 Reviews |  By Valeria

    I love lentils! I like this recipe more than the other lentils and chorizo recipe I submitted, because the flavors are blended much better. Translated from "Atrévete a cocinar" by Karlos Arguiñano. NOTES: (1) Original measurements are 1 tumber-glass full (or two deciliters) for the lentils, and a tsp is literally a teaspoon, like what you use to stir your coffee. This author doesn't split hairs when it comes to measurement and doesn't recommend graduated containers or scales to cook. (2) As always, if you find the lentils are getting thick, add more water. If you don't have a pressure-cooker, the amount of water needed will increase from 6 dL to 1 L (or 3 tumblers to 5 tumblers), and the cooking time increases from 6-8 minutes to 40-45 minutes.

    Recipe #342592

    Translated from Karlos Arguiñano's "Atrévete a cocinar". NOTES: (1) Green beans in Spain are longer and flatter. Once I had them cooked and before I ate them I mistook them for spinach pasta. I would only suggest this recipe if you can get these type of beans, or if you know how to adapt the recipe, because I'm thinking, given their size and shape, that they are prepared and cooked a bit differently than their rounder cousins. (2) When this author refers to a tbsp it means a soup-spoonful. The water was originally described as two tumbler-glasses full.

    Recipe #342589

    Translated from Karlos Arguiñano's "Atrévete a cocinar". I've never found green peppers like the fine ones in Spain. They look much like poblanos but they're not spicy in the least, and they don't taste as strong. Red bell peppers might make a good substitute. Spring onions in Spain are about the size of a small regular onion in the US. I would use maybe 4-6 green onions if I'm in the US. The author doesn't recommend measuring equipment, so a tbsp means a soup-spoonful.

    Recipe #342562

    Translated from "Atrévete a cocinar" by Karlos Arguiñano. This is a quick and easy recipe, and the soup is perfect for a chilly autumn or winter day. NOTE: The most common squash is Spain are large butternut-shaped gourds, green on the outside and bright orange on the inside, and are bigger than most people shopping in the city can carry. Seriously they look like the Incredible Hulk's forearms. So people tend to buy squash in slices. Acorn or pumpkin should do the trick, though I admit the Spanish variety is much easier to peel and slice.

    Recipe #342539

    1 Reviews |  By Valeria

    Translated from "Atrévete a Cocinar con Karlos Arguiñano". Note: Spring onions are much bigger in size in Spain than in the US. I saw them in an American grocery store once labeled "knobby onions". They're about the size of a small onion, available year-round, and depending on the season they can be either extremely acidic or suitable enough to sprinkle raw on a salad. Though they look young and tender with verdant shoots and glowing white bulbs, they still make my eyes water to chop. You might want to use several (4-6) North American green onions, or just use a an ordinary white onion. Also, only the white part of the spring onion is used. The recipe says just to use "un bote en conserva" of beans (a can or jar cooked), and the jar of beans in my fridge is net weight 570g so that's what I put.

    Recipe #342516

    1 Reviews |  By Valeria

    The human resources department at my workplace included this recipe in a health newsletter. It's perfect for summer when all of the ingredients are in season.

    Recipe #306838

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