My own adaptation on a couple recipes, using soy milk and non dairy margarine, that I want to be able to do again sometime without a search for other people's recipes. The measurements for the filling are TOTAL guesses.
For the filling, I started with a mixture 6 T of white sugar and 1 1/2 T of cinnamon (oops now I see the recipe said tsp not Tbsp) but also added a few T of brown sugar. The yield was definitely not enough for the generous fill I wanted, so I just dumped in more of everything. Maybe next time I make this, I'll pay more attention to the ratios I use.
For the glaze, the main recipe I was using called for "1 or 2 cups of thin powdered sugar drizzle." I started with a random amount of soy milk and melted margarine and basically slowly added all the powdered sugar I had. I think it was around 1/3 to 1/2 the package I had from Whole Foods, however much that was. Then added a generous cap full of vanilla and a small dollop of almond extract. Too much!
This caught my eye since I learned that walnuts have important omega-3 essential fatty acids (EFA) -- which is great for someone who doesn't eat fish! Found in "The Accidental Vegan" by Devra Gartenstein
My father was stationed in the Phillipines for a few years when I was young. My mom hated the heat. In fact, this recipe was one of the few things she actually loved about the place! Our 'house-girl' taught us the joy of chicken adobo, and we taught her the joy of pancakes. VEGETARIAN'S NOTE: I now substitute tofu for the chicken, cutting the tofu into chunks and letting it soak in the liquid ingredients (other than water) and with the garlic and onion for some time before I start cooking so it absorbs the flavor a little more like chicken. Still an absolute favorite for my family!
This recipe might be the reason I was born. While my parents were dating, my mother made this carrot cake recipe from her Aunt Mil for my father. And it was just that good. My family now uses the verb "carrot-caking" as a synonym for "shoveling-it-in-without-stopping-between-bites-because-it's-so-heavenly". Yum. also can make 1 bundt pan.
A tasty little candy with a gorgeous presentation, not difficult to make. Some ideas for edible flowers: rose, pansy, sunflower, basil, honeysuckle, lavender, violets. This recipe can also be used for fruits and roots (apples, carrots, parsnips, pears...)
Mince pies are a long-standing Christmas tradition, but the standard versions use mincemeat or suet. Nineteenth-century American housewives began making mock mince pies, and they're so good that probably no one ever missed the meat. This version has an additional twist—a bit of cocoa for a deep, rich flavor.
Talk about presentation! These gorgeous frozen floral bowls (edible!) are recommended for cold soups, particularly fruit soups. But I figure anything cold would be more than enhanced by these bowls. You can make a bowl for each serving or one big serving bowl. Recipe discovered in "Cooking Fearlessly: Recipes and other Adventures from Hudson's on the Bend"