This is a delicious replacement for blueberry pancakes or blueberry muffins...I guess it's a hybrid of the two. Plus, it's so fast to put together! I found this in "Best American Recipes, 1999." June 2008 -- I just realized that I entered the recipe wrong, asking for 8 tb water instead of 8 tb butter...this may explain why the recipe was too dry for the reviewer. Oops!! I've corrected the recipe now.
From epicurious.com. I have to say, I had to muster up all of my willpower not to eat this all in one sitting. This is a lot like ceviche, without the long wait for the lime juice to "cook" the fish. If you're preparing this far ahead of time, you may want to add the avocado at the last minute (it will discolor if it sits for too long). I hope you like it!
My mom makes this for most holidays, and I'm always really excited when there are leftovers for me to take home (it doesn't happen very often). It originally called for cream of chicken soup, but she changed it to cream of mushroom for us vegetarians.
From "Great Whole Grain Breads" by Beatrice Ojakangas. This is really, really fast and tasty...I like it with butter or cream cheese. You can find barley flour in most natural food stores and many large supermarkets.
I got this from "Great Whole Grain Breads" by Beatrice Ojakangas. As a yeasted bread, this is a wee bit time consuming. It's a great bread for breakfast, though, toasted with butter. You can make this loaf vegan by substituting margarine or oil for the butter. Also, if you can't find whole wheat bread flour, just use unbleached white flour instead. Enjoy!
This recipe was the one that convinced me I was finally over my childhood aversion to mushrooms. It comes from "The Moosewood Cookbook" by Mollie Katzen, the book that basically taught me how to cook (and Mom, of course). This is not really a loaf (it's in a 9 x 13 pan), but I am going to honor the original chef's wishes and continue to label it so. Artistic license, I guess.
This is a coconut-flavored cake with a layer of lemon curd in the middle, topped with lemony whipped cream and coconut. YUM! I got this from my beloved "Moosewood Book of Desserts." It makes a really pretty cake!
I found this one in a "Best American Recipes" cookbook...I don't know if it really was one of the best recipes published in 2001, but it's really good! I had to approximate the prep time (I never really paid attention to how long it took), so let me know if I was way off.
I don't usually eat fruit for dessert (I like my desserts to be as unhealthy as possible, apparently). If this sauce is served with it, though, I'm pretty thrilled to have fruit for a treat...maybe because it stops being healthy once it's smothered in a rum custard sauce? This makes 1 1/2 cups of sauce.
This is from "Sundays at Moosewood," with a few minor changes. The recipe as written calls for pressed tofu, but I like to freeze the tofu instead. When it's thawed and the moisture has been squeezed out, the texture changes to chewy and firm, rather than slippery and mushy. I always use the one-pound blocks stored in water, rather than the silken type.
These are sweet cornmeal muffins (not too sweet), with a cake-like texture. They'd be good with some currants or raisins added, too, I'd bet. I like them unadulterated and unadorned, though...I don't even think they need butter. I got this from "Enchanted Broccoli Forest," by the way.
This is a nice, simple salad that requires a minimum of effort and no actual cooking...always nice on hot summer days. As with most vegetable salads, amounts are approximate (I often trade the tomatoes for carrots or peas).
When I was little, my mom used to make this for company, especially in the summer. They never let me have any, and I was so jealous! Now I know what I was missing. Note - I had to guesstimate the yield - it makes an awful lot.