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Gingerbread Biscotti

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I used this basic recipe, but modified it according to some advice in the comments. Specifically:

  • I replaced the oil with butter
  • I added 1/2 teaspoon black pepper
  • I first mixed the dry ingredients, then worked in the butter, then added the wet ingredients
  • I added a bit of water as needed

It was appreciated by the people I made it for.

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Green Beans and Snow Peas with Hazelnut and Orange

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I couldn’t find French beans as instructed in the recipe, so I substituted flat green beans and cooked them a little longer. I also could only find hazelnuts which had already been roasted. This is surprisingly good, and the hazelnuts should not be left out. I used flax oil in place of hazelnut oil.

Spinach “Alfredo” Linguine

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This recipe comes from One-Dish Vegan by Robin Robertson. It is made creamy with plant milk and mashed white beans. I thought this was rather bland. I added pine nuts to try to perk it up but it didn’t help.

Muscovado Roasted Plantains

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I got this recipe from Afro-Vegan by Bryant Terry. I used less sugar and more maple syrup.

Blistered Shishito Peppers with Garlic and Ginger

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I used this recipe. The addition of ginger makes this different from many of the other charred peppers I have tasted. The leftovers were nice in a salad.

French Pumpkin Soup

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This creamy soup can easily be made vegan. I simply substituted oat cream for the half and half, replaced the chicken broth with vegetable broth, and left out the butter and cheese toast.

Paprika Carrots

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This recipe comes from Great Vegetarian Cooking Under Pressure by Lorna Sass. I used purple and white carrots to get these hues. It also contains sweet red pepper.