Cheesy Spinach Pasta
- 2 cups unbleached all-purpose flour
- 2 cups brown sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
- Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Must make this soon! I’ve been craving cookies and brownies since before I went vegan!
Last night I made aracini with some left over rice.
I used 3 T. ener-g egg replacer, 4 T. water, 1 c. cold cooked rice, 1/3 c. grated Parmesan and mixed well. I made two different kinds. I rolled some into a ball and then rolled in italian style bread crumbs, others I flattened into patties (which stuck to my hands terribly) and covered in the same breadcrumbs. The patties I pan fried completely, while I only pan fried the balls for a few seconds (to seal) and then dropped in the deep fryer (set at 375F) for 5 minutes.
The aracini done traditionally (seen here in the picture) are lovely but I don’t care for the texture of the middle as much. Way mushy. The patties were tasty and the texture was much better. Served with my homemade pasta sauce. (Any sauce would probably work fine)
This is supposed to be a side dish apparently but the family had hamburger helper so I had these for my main course with steamed broccoli on the side.
Snow day! I’ve made a vegan chili.
1 lb red beans, cooked 1 can diced tomatoes 1 can whole kernel corn Cumin Cayenne Garlic Salt, as desired 4 T. TVP 6 cups water
Put all in a large stock pot and cook several hours. Add more water if needed to keep from sticking.
Today I made eggplant parmesan with noodles.
I used ener-g egg replacer and a cornmeal/breadcrumb mixture. I made my own sauce with tomatoes, onions, garlic, olives and mushrooms. I also baked it instead of frying the eggplant.
Both boys had seconds. 2 thumbs WAY up. :)
I made tostadas for dinner.
I fried corn tortillas, spread with vegetarian retried beans, sprinkled with cheese, and topped with homemade pico de gallo. I baked at 350F just until heated through and cheese is melted.
Almost everyone liked these. One boy only ate half of one and the other ate 3. Go figure.
Today, I was inspired to make a vegetarian shepherd’s pie.
For my ‘meat’ base, I used 1/2 lbs. cooked lentils and 1 c. cooked quinoa.
Next layer was 1 can whole kernel corn and 1 can creamed corn, mixed.
My top layer is a white and sweet potato mash. It looks and smells pretty good. I’ll report in on flavor and consistency after dinner.
It’s in the oven now, covered at 325F. In about 45 minutes, I’ll take the lid off and turn the heat up to 350F for another 15.
While it would never fool the carnivores, it was delicious. Great flavor and texture. All the omnivores in my house liked it as well.
Both the boys ate all of theirs, and said that they enjoyed it but neither one had seconds.
There’s something very homey about French Toast.
I used vanilla soy milk but you could just use regular and add a teaspoon of vanilla or almond extract.
6 pieces bread, stale is best
1 c. soy milk,vanilla
1 t. ginger
1 t. cinnamon
Oil for frying
You know how this works, right? Mix up it, coat the bread, fry in the oil.
Serve with powdered sugar and/syrup.
This is always a hit at my house.
Vegetarian Egg Rolls
Bag of coleslaw mix
2 stalks celery, diced
Green onions, diced
6 whole mushrooms, chopped
Egg roll wrappers
Preheat deep fryer to around 345F.
Heat oils in a skillet. Sauté celery and onions for about 5 min. Add remaining ingredients, cover, and lower heat.
Put about 1/4 c of filling in each egg roll. Fold up two parallel ends, then a third end. Tuck the end under the stuffing. Moisten last end with water and roll closed, smoothing the edges. Deep fry for about 3-5 minutes, depending on your tastes.
*don’t make the roll too tight, the wrapper could tear during wrapping or burst in the deep fryer. Either way, you’ll have a mess to clean up.
My Egg Roll Sauce
1/3 c. honey
Squirt of ketchup
Some sesame oil
Red pepper flakes (1-2 T.)
Splash of white vinegar
Heat, stir constantly as it reduces. Strain sauce to reduce the heat, if desired.
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