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Recipes I've Shared:
It's vegan. No dairy. No lactose. I can eat it. I add a few drops of Tabasco Sauce and Chili Powder for a Nacho taste.
I use the leftover mash from juicing a fresh pineapple.
My personal recipe. For the pineapple, I use the mash left over from juicing a fresh pineapple.
Use as a topping on toast, crackers, rice cakes, whatever.
My natural salad dressing. No additives. I heard tell on a cooking show that when you make your own vinaigrette, the appropriate combination is 3 parts oil and 1 part acid (aka vinegar, lemon juice, or whatever).
Salmon Salad for sandwiches
Basic sushi. Add fillings separately.
Bare bones guac, with very little added.
For fish - From "The Olive and The Caper" cookbook by Susanna Hoffman
Crock Pot 1/9/11
Delicious veggie, or great adding optional sausage
After cooking, garnish with tomatoes or red peppers
From Wegmans Nature's Marketplace "Taste 4 Life" monthly.
The secret is that the meat of this soup is the mushrooms. I love mushrooms and can't get enough of it. It's light, delicious for cool weather, and very satisfying. Experiment with various variety of mushrooms for more flavor.
From Madelyn 09/17/10 at VegWeb.com
Yummy delicious fruit breakfast soup.
A healthy, warm and creamy breakfast cereal, without the sugar.
"This is a vegan and zingy version of a classic recipe that cooks up wonderfully in the slow cooker!"
From VegWeb.com - Recipe submitted by Lisa Viger
Fresh with meaty mushrooms. To die for!
Shared on Facebook by VegWeb.com
From "French Women Don't Get Fat" by Mireille Guiliano
Serves 1 for the weekend