Recipes published in ‘Shaped’

Ginger Snaps (Vegan)

Recipe

7 Oct

Ginger Snaps

Ingredients:

1/4 C Apple Butter (or other fat substitute)
1/2 C molasses
1 1/2 C Whole wheat pastry flour
1 t baking powder
1/2 t ginger powder
1/2 t cinnamon
1/4 t ground cloves

Preheat oven to 375 degrees. Mix all ingrediants and stir well.

Form 2 dozen 1″ round balls and place on a lightly sprayed cookie sheet.
Moisten the bottom of a drink glass (I use a sponge) and flatten each
ball.

Bake for 12 to 15 minutes @ 375 degrees.

(Taken from “Simply Vegan” by Debra Wasserman…modified to remove fat)

Filed under: Cookies, Shaped

Cream Cheese Frosting

Recipe

6 May

Cream Cheese Frosting

Recipe By : New Orleans Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Frostings Fillings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 Ounces Sugar
1 Package Cream Cheese — (8 ounce)
4 Ounces Sour Cream
1 Teaspoon Vanilla Extract

Mix cream cheese in kitchen aid mixer until creamed. Add sugar, sour
cream and vanilla. Frost cake.

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Filed under: Cookies, Shaped

Stuffed Monster Zucchini

Recipe

26 Jul

Title: Stuffed Monster Zucchini
Categories: Veg-cook, August
Yield: 1 servings

1 Giant zucchini
x Rice
x Lentils
x Celery
x Onion
x Garlic
x Cumin
x Thyme

This is of general interest, so I’ll post it. I, too, was recently given a
giant zucchini, big enough to effectively bludgeon someone. (ironically
enough, I got it in a butcher shop my dad dragged me in to.) I sliced it in
half horizontally, scooped out the seeds, and stuffed it with cooked rice
and lentils and baked it. Put some lentils in a pot with water and boil
them until barely soft. Throw in some rice and cook until barely done,
using as little water as possible. Meanwhile, sautee some celery, onion and
garlic (not too much garlic.) and add that to the rice and lentils, along
with some ground cumin and thyme. Throw it on the zucchini and bake at
around 350 or 400 until the zucchini is soft. The surface of the stuffing
will probably get burned and dried out, but you van just brush it aside.

From: Karsten Schoellner kss@world.std.com. rfvc Digest V94 Issue #185 Aug.
31, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

Filed under: Cookies, Shaped

Couscous (Dupree)

Recipe

5 Mar

Couscous (Dupree)

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 2 Preparation Time :0:00
Categories : Side Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups water — or
chicken broth
2 tablespoons butter
1 cup couscous — instant
Salt
freshly ground black pepper

In a saucepan bring the water or broth to the boil. Add the butter, couscous,
salt, and pepper. Stir. Cover. Remove the pan from the heat and let to stand 5
minutes. Stir the couscous with a fork to fluff it up. Yield: 2 to 3 servings
See Tomato and Fennel Salad [dry! patH mcRecipe]

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Filed under: Cookies, Shaped

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Recipes published in ‘Shaped’

Ginger Snaps (Vegan)

Cream Cheese Frosting

Stuffed Monster Zucchini

Couscous (Dupree)

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