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Recipes I've Shared:
A delicious and hearty stew based on the traditional Carribean Callaloo stew. If you eat meat, you can boost the flavor by adding 2-3 smoked ham hocks, which add rich smokiness without adding substantially to the calories and fat. To make this vegan, don't add ham hocks (of course) and use Better than Bouillon "No Chicken" base instead.
Originally this was a breakfast recipe, however I like to make it for dinner. Serve with a side of rice, refried beans, and avocado or salsa if desired.
This delicious, low-fat, vegan pasta can be made with any vegetable in your crisper. A great way to empty your pantry AND have a healthy dinner!
These are ethereal, clouds of egg made into cakes; they also develop a very nice crust. This recipe replaces the 1 cup milk with 1/2c soy plain yogurt and 1/2c. Almond Breeze. We also added in some ground flaxseed for fiber and Omega-3s, bananas for sweetness and fruit, and cinnamon. As fluffy and delicious as Bittman's recipe!
Recipe makes minor adaptations to the recipe posted on FoodNetwork.com, courtesy Wolfgang Puck, "Pizza, Pasta, & More!," Random House, 2000. Due to a food allergy I have substituted 1/2 cup grated Cheddar for Montchevre Goat Cheddar. Nutrition info reflects this change, but feel free to use regular cheddar.
Recipe adapted from "Extra Virgin" (Cooking Channel) recipe; uses half the sugar and half the oil
A vegan version of mac & cheese from IsaChandra, contributor to the Post Punk Kitchen blog. Instead of cheese, this version gets its magic from a soaked and blended cashews, nutritional yeast (optional) and the secret ingredient-- sauerkraut! Doesn't replicate the gooeyness of traditional Mac & Cheese, but it should be appreciated as its own thing.