Haven't tried this yet, but it looks delicious. Can also use either couscous or bulgur, if you like. Cooking time includes chilling the completed salad in the refrigerator for 30 minutes to allow the flavors to develop. From VT July/Aug 2006
These traditional candies, a Cape Malay favorite, are made from coconut and are typically colored bright green or pink. Because they are soft and sticky, they are served in little paper containers, although this recipe uses small cupcake liners. Posted for Zaar World Tour 2006 as an African dessert recipe. Cooking time is approximate, and doesn't include time needed for the candy to set.
Posting this for Zaar World Tour. From The African Cookbook by Bea Sandler. Haven't tried this yet, but it sounded interesting. Prep time is approximate...just however long it takes to get the ice cream soft enough to work with. Please note, this will need additional time to refreeze, so plan accordingly.
Posted this recipe for Zaar World Tour 2006. From one of my African cookbooks, highlighting Senegal, the peanut capital of the world. Cooking and prep times are approximate, and don't include freezing the ice cream.
Time does not include allowing the beans to soak overnight or time spent chilling. Posted for Zaar World Tour 2006. You can use the pink Egptian lentils if you want an authentic dish. This can be served on lettuce lined salad plates and garnished with scallions.
Haven't tried this yet, but I love blueberry buckles and this vegan version sounds delicious. Recipe suggestion is to serve with soy ice cream, if desired. Cooking time does not include allowing the baked buckle to cool before unmolding and serving, so allow some extra time. From VT July/August 2006
Be sure to use extra firm tofu and press out as much of the water as you can. To prevent sticking, give the tofu slices and the grill rack a generous coat of nonstick cooking spray. Cooking time includes marinading the tofu for 4 hours. This is from VT May/June 2006.
Don't let the list of ingredients keep you from trying this recipe. It's actually pretty quick to throw together, and fairly simple. This recipe can easily be doubled and baked in a 9x13 pan if you need 12-16 servings, which is what I usually do. You can serve it with a scoop of ice cream or sorbet if you'd like.
Had this at a retreat, and had to get the recipe. These are really good! I had to guess on the number of servings, since it really depends on how big the glasses are that you serve them in. Cooking time is approximate and includes time spent cooling in the refrigerator before finishing.