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This are the ingredients
1 small clove of garlic, chopped
1 cup packed fresh basil leaves, coarsely chopped
1/4 cup extra-virgin olive oil
1 1/2 TBL champagne vinegar
crushed red pepper (use a small pinch)
salt and pepper to taste
Here’s how to make this
In food processor, add garlic and basil, and pulse until finely chopped. Add oil, vinegar and crushed red pepper and process until smooth. Season to taste with salt and pepper. Serve on green salad, heirloom tomato salad or pasta salad.
Here are the ingredients
2 ¼ cups all-purpose four
1 tsp baking soda
1 tsp salt
1 cup Earth Balance, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 eggs (Bob’s Red Mill Egg Replacer 2 TBL replacer whisked with 6 TBL water)
2 cups chocolate chip morsels (Whole Foods Vegan) *I like to add in an extra ¼ cup
1 cup chopped nuts (optional)
Preheat oven to 375 degrees F.
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. While on low speed, slowly add egg replacer (already mixed and whisked with water). Gradually beat in flour mixture until combined. On low speed add in chocolate chip morsels and nuts, if using, and combine for approx. 30 seconds. Using a rounded tablespoon, drop dough onto ungreased cookie sheets.
Bake 9-11 minutes until golden brown. Cool on cookie sheet for 2 minutes before removing to wire rack to cool. Enjoy with your favorite milk alternative (Rice, Almond or Soy)!
If you live in higher elevation (5200 feet), increase flour to 2 ½ cups and add 2 tsp water with flour. Reduce granulated sugar and brown sugar to 2/3 cup each. Bake for 8-10 minutes.
They keep great in the freezer, just put in a ziplock bag.
This are the ingredients
1 1/2 cups flour
3/4 cup granulated sugar
1/2 tsp salt (use sea salt)
2 tsp baking powder
1/3 cup olive oil
1 TBL Bob’s Red Mill Egg Replacer (whisk the 1 TBL with 3 TBL of water)
1/3 cup Silk Soy Very Vanilla
1 cup fresh blueberries (rinsed), plus a handful more for topping
2 TBL ground flax seed *optional but highly recommended with this recipe to get omega-3 and plenty of fiber
For crumb topping:
1/4 cup granulated sugar
2 TBL flour
2 TBL Earth Balance, softened
3/4 tsp cinnamon
Here’s how to make this yummy cupcake
Preheat oven to 400 degrees F. Grease a 12 cup muffin tin with Earth Balance.
Muffin mix: In a medium size bowl, mix together the flour, sugar, salt, baking powder and ground flax, if using. Add in olive oil, egg replacer (prepared) and soy milk to dry ingredients and mix to combine. Fold in fresh blueberries. Divide batter evenly in muffin tin. I like to use an extra handful of blueberries and push in a few extra on the top off each muffin.
Crumb topping: In a small bowl, combine sugar, flour, earth balance and cinnamon. Divide among the 12 muffin tops and gently spread to cover as much of the muffin top as you can.
Bake for 25 minutes until golden. I like to broil the tops for 1 minute to get even more golden and crispy. Just keep an eye on the muffins if you do broil.
1 cup Earth Balance
½ cup superfine sugar
2 TBL maple syrup
3 cups Oatmeal (Bob’s Red Mill Organic Extra Thick Rolled Oats Whole Grain)
¼ tsp salt
½ cup chocolate chip morsels *Optional (use 1/4 cup if making half with and half without chocolate chips)
Here’s are the procedure to make this yummy oat bar
Preheat oven to 350 degrees. You can use a 9×13 cookie sheet or I like to use 12 cup muffin tin and put the silicone cups in the muffin tin to ensure the oat bars are firm and hold together. Cupcake liners work just as well.
Put 1 cup Earth Balance, sugar, and maple syrup in medium saucepan and melt over low heat. Remove pan from heat once melted and stir in oats and salt to butter mixture. Mix well until combined. Spoon into pan or silicone cups and press down firmly. Optional: add in chocolate chips if using. Bake 30 minutes until golden brown. Let cool for 1 hour. Oats make this a healthy dessert recipe.
This are the ingredients to make this sangria
2 oranges, sliced thinly
2 lemons, sliced thinly
1/2 cup sugar
1/2 cup orange juice (pulp free)
1/2 cup triple sec
2 bottles cheap red wine
ice cubes for serving
Muddle the fruit with the sugar in a punch bowl or pitcher using a wooden spoon to release some of the fruit juices and dissolve the sugar. Stir in orange juice, triple sec and wine. Refrigerate for at least 2 hours but no longer than overnight. Serve over ice. Add mint sprig or fruit garnish. Serves 8.
Here is the ingredients for this coolie fruit shake
1 banana (peeled and cut into chunks)
1 pint strawberries or other fruit (greens removed) (Optional)
1 lemon (squeeze juice into blender and discard lemon)
1 TBL Agave syrup (light)1 6oz soy yogurt (Whole Soy or So Delicious vanilla or plain)2/3 cup Silk Soy (use Almond Breeze if preferred)1 TBL flaxseed ground *optional
Put all ingredients in blender. Blend and puree for 1-2 minutes until smooth. Optional: add in 1 TBL ground flax seed and 1/4 cup crushed ice. Makes 1 filling breakfast or 2 smoothies for snack time.
1 Tofurky Roast (3lb box comes with sides of mushroom gravy & dumplings)
1 brown onion, peeled and quartered
1 shallot, peeled and quartered
2 cloves garlic, peeled and cut in half
fresh sage and rosemary (3 full sprigs of each)
carrots, sweet potato and a few small russet potatoes, rinsed and cut
1/4 cup olive oil
6 medium to large Russet potatoes, peeled and quartered
6 TBL Earth Balance, softened
2 cloves garlic, pressed through garlic press
1/4 cup Silk Creamer Original
Place roast in roasting pan. Place onion, shallot, garlic, sage, rosemary and vegetables around roast and drizzle olive oil over roast. Toss vegetables to coat with olive oil. Half way through, baste and toss vegetable and turn roast to the other side.
Bake 350 degrees F for 1 hour and 15 minutes covered, then baste final time and roast 10 minutes more, uncovered.
While roast is in the oven, you have time to make the side dishes. Make mashed potatoes and heat mushroom gravy (included with roast) and make the cranberry-apple potato dumplings (included with roast) according to instructions. Boil potatoes until soft. Drain potatoes and mash (use mixer) with earth balance, garlic and soy milk. Set aside.
If you plan on making your own stuffing, saute celery and onion, add in no chicken broth (vegan) and bring to boil, then toss in bread cubed stuffing and toss. This roast already has a bread and rice stuffing in the center.
*Tip: if you plan on making this faux turkey in the off-season, check with your local Whole Foods to see if the Tofurky Roast is in stock. It comes in several sizes. I made this in July and my local store had it available but said not all stores may stock this roast throughout the year.