Category: Food

Directions

1. In a mixer (or by hand) add one ingredient at a time into a large bowl and mix until thoroughly mixed through.
2. Drop by tablespoon onto ungreased cookie sheet.
3. Bake at 350 degrees fahrenheit for approximately 10-12 minutes until light brown on the top.

• 3 tablespoons vegetable oil*
• 1 tablespoon black mustard seeds
• 1/2 medium onion, minced*
• 1 1/2 teaspoons Kosher salt
• 8 cloves garlic, minced
• 1/4 teaspoon ground ginger*
• 1 tablespoon turmeric powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper (or more, to taste)
• pinch asafoetida powder
• 1 large cauliflower cut into bite sized florets
• 1/4 teaspoon garam masala*
• 1/2 cup of water*

Items * are ones that I adjusted (although I doubled the recipe also)

Directions

1. Heat oil in a large pot. Add cumin and jalapeno. When cumin sizzles, add the onion and sauté on medium heat until the onion is soft. Add the ginger/garlic paste and cook 2 more minutes.
2. Add the lentils and turmeric. Stir.
3. Pour 6 cups of water into the pot and bring all to a boil.
4. Reduce the heat and simmer until the lentils are cooked, about 15 minutes.
5. Add the dried fenugreek and stir.
6. When the soup is almost cooked through, add the lemon juice and salt to your taste. Stir again.

1. In a small saucepan, add the oatmeal and coconut milk. Stir.
2. Heat on medium low stirring occasionally.
3. Add the salt and cinnamon. Stir.
4. In a small bowl, add your raisins. Add hot water to the raisins to plump them.
5. Continue stirring the oatmeal mixture until it starts to boil. Add more milk if the consistency is too thick for you. Once you have reached the right consistency, remove the oatmeal from the heat and pour it onto a plate.
6. Drain the plumped raisins and add them to the oatmeal.

1. Preheat oven to 350 degrees F.
2. After cleaning, season the chicken drumsticks with salt and pepper to your taste then set aside.
3. Heat olive oil in a large oven-safe skillet over medium heat.
4. Stir in the garlic and red pepper flakes and heat through until the garlic is soft, approximately 3 minutes. Place the seasoned drumsticks in the skillet and brown the chicken on all sides. About 5 minutes each side (turn occasionally so they don’t burn).
5. Once the chicken is browned, put the skillet with everything in it in the oven.
6. Bake the chicken until it is no longer pink – about 10-13 minutes.
7. While the chicken is baking, bring the apricot nectar to a boil in a large pot over medium high heat. Reduce heat after boiling to medium low.
8. Mix the cornstarch and water to make a paste.
9. Add the cornstarch mixture and the curry powder into the apricot nectar.
10. Add the dry apricots.
11. Once the drumsticks are ready, remove them from the oven and add them to the apricot nectar mixture.
12. Heat the skillet that the drumsticks were in over medium heat. (It should still have the pieces of garlic in it.)
13. Add the onion, pepper, carrots and 1/4 of the diced poblano pepper to the skillet and stir until the onion softens.
14. Add the vegetable mixture to the apricot mixture and stir.
15. Cover the pot and simmer for about 10-15 minutes or until the vegetables are tender.

1. In a 1-quart saucepan, melt the butter over medium high heat
2. Add the flour and paprika and whisk it together until it’s absorbed
3. Stir in the broth and the half-and-half
4. Cook until the mixture comes to a boil
5. Add the cheeses and stir until the cheese is melted

Very very delicious.

(This recipe is from the book 1,000 Vegetarian Recipes. I use this book a lot in my cooking and recommend it highly.)

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• 1 1/2 cups flour
• 3 eggs

7.  Start beating the eggs with a fork gradually drawing the flour from the inside walls of the well. As the the paste thickens, continue mixing with your hands. (Be careful or the eggs will spill all over the place.)

8. Incorporate as much flour as possible until the mixture forms a mass. It will be slightly lumpy. If it sticks to your hand, add a little more flour. Set the dough aside and clean the work surface making sure it’s dry so you can work on it again.

9. Lightly flour the dry work surface. Knead the dough for about 10 minutes or until the dough is smooth and elastic.

10. Divide the dough in half. Flour a rolling pin and the work surface. Pat one of the dough halves into a disk and begin rolling it out into a flat circle. It should be rolled to about 1/8 of an inch. Do the same with the second half of the dough making it the same size.

11. Then, using a fluted pastry cutter, make round or square ravioli pieces. Add a small teaspoon of filing to each of the pieces. Cover with another piece of the same sized dough and press gently to expel any air pockets. (Note: if they don’t stick together, use a small bit of water to get them to stick together.)

12. Place the ravioli on a lightly floured surface and allow it to dry for at least 30 minutes. Turn the ravioli and let the other side dry.

Bring a large pot of salted water to boiling. Add the ravioli to the boiling water. Stir gently to prevent them from sticking. They will be cooked in about 4-5 minutes. Note: Make sure the water boils again before you start the counting process or you will get “almost” cooked ravioli.

Drain the ravioli and serve in individual plates with your favorite sauce. I used a Blue Cheese sauce. The sauce was a little thick because I didn’t allow the cheese to melt all the way so I could have that added flavor.

Enjoy!

Helpful hints:

• Before taking all the ravioli out of the water and assuming they’re cooked, take ONE out and taste it.
•  Although my dough looked pretty thin, I could have rolled it a little bit longer to make it thinner.
• Use eggs that are room temperature
• The dough in this recipe makes about 13-15 ravioli. There was plenty of filling left to have the dough recipe tripled.

(The original recipe was found in the book called Vegetarian by Barnes & Noble. I made a few changes to that recipe.)

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1. Clean and cut all the vegetables
2. In a large wok-type pan, add the oil and heat through
3. Add the carrots and potatoes, stir, then heat through until they are about halfway cooked
4. Add the green pepper and onion and stir
5. Allow this mixture to simmer through for about 1/2 hour
6. Add the canned tomatoes and the gluten curry and stir
7. Allow everything to heat through together about another 1/2 hour or when the potatoes are cooked

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• 1/4 cup pecans or walnuts (finely chopped)
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon

 

Note: Sazon and Recaito (or Sofrito) can be purchased at almost any store that has a Spanish section. If you are not able to find it, you can make sofrito from scratch and use that instead. I use the two interchangeably. Click here for the sofrito recipe.

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