Recipes to Share? post here!
This is a place to share pictures of food you cooked or ordered. If you have the recipe feel free to post it here also.
I tried this meatless meatloaf and it needs a little tweaking but it is very flavorful. Next time I will try with 1/2 cups of whole wheat flour to help it be a little firmer to get it to hold together more.
Crumble in a food processor each item then put in large bowl
1 pound of Extra Firm Tofu drained of fluids
1 16 ounce can of garbanzo beans without fluid
2 Medium Onions
1 spicy soy sausage
In large bowl combine above and add
2 carrots grated
4 eggs
1 cup instant oats
1/2 cup whole wheat flour or other flour (optional to try to get firmer loaf)
1/8 cup low salt tamari or 1 TBSP regular Tamari
1 TBSP hot sauce
1 TSP Dry Mustard powder
2 TBSP Apple CIder vinegar
1/2 Tsp Garlic powder
1 tsp Chopped DryBasil or 2 tbsp fresh if you have it
1/2 tsp cumin powder
1/2 tsp cayenne powder
1/4 tsp thyme powder
2 tbsp onion powder
Mix well and put in 9X13 pan Bake 30-45 minutes at 350-400
Add 4 ounces of grated cheese to top and put pan in oven and turn off heat and let sit to melt cheese
For extra crispy crust cook longer as desired
_
@soulsings
Seeing this picture makes me hungry 😁
@VictoriaLove7 dishes out a big bowl to you (virtually)
@soulsings
Yay, thanks Soul! 😁 *nom nom*
@soulsings
This looks so yummy! I will definitively try it, thank you for sharing!
@soulsings
Ginger biscuits
The recipe is inspired by Ginger Nuts from the British company McVities. I can’t buy these in my current country of residence, so the challenge was to create something similar. McVities Ginger nuts are so tastily spiced that they leave your mouth hot after a couple, which I find great for enjoying some delicious biscuits, but limiting the intake.
So, this is a fairly standard ginger biscuit/gingerbread recipe, tweaked to make it more zingy.
8oz/225g caster or granulated sugar
4oz/115g caster or granulated sugar
3.5oz/100g light brown sugar
4oz/115g butter, at room temperature
4oz/115g margarine, at room temperature
1 egg
2fl oz/55ml black treacle. I’ve substituted any other syrup without problems, when black treacle is hard to get.
3.5oz/100g fresh root ginger, peeled.
9oz/250g plain flour
2tsp ground ginger
1/2tsp nutmeg
1 tsp ground cinnamon
2tsp bicarbonate of soda. I’ve substituted baking power without problems.
½ tsp salt.
Oven: 325F/170C/Gas 3
- Cream sugar, butter and margarine until light and fluffy.
- Beat in egg.
- Add treacle.
- Grate in fresh ginger.
- Sift dry ingredients together. Stir into butter mixture.
- Refrigerate for 30 minutes.
- Roll teaspoonfuls of mixture into balls.
- If you like extra crunch, roll them in sugar.
- Place them 2in/5cm apart of a greased baking sheet and flatten slightly.
- Bake until golden around the edges but soft in the middle, 12-15 minutes.
- Let stand for 5 minutes and then transfer to a rack to cool.
If the mixture is a little wetter, they tend to spread and become ginger thins. I quite like this but, if you like them thicker, either add some more flour or put them in muffin tins to constrain them.
Enjoy
@Clio9876 thanks for that recipe. With all that fresh ginger it could be very spicy for sure.
I just learned something new, treacle is also called molasses.
This is a lot milder than those ginger snaps, but for me on a low sugar diet, it is a nice spicy treat.
Banana Ginger Pancakes
6 egg whites + 2 or more egg yolks
1/4 cup yogurt
1/4 cup almond butter
1/8 cup olive ol
1.5 or more measuring teaspoon ginger powder
.75 or more measuring teaspoon all spice (nutmeg, clove, cinnamon)
1 cup very ripe banana mashed
1/2 measuring teaspoon of salt
1 cup of your favorite flour or enough to thicken batter so not too runny
Optional if you want lighter pancakes, add 1 measuring teaspoon of baking powder
Beat eggs and egg whites till frothy. Combine mashed banana, oil, almond butter, yogurt and spices. Combine flour and baking powder if used. Preheat pan to medium heat (put a drop of water on the pan and it should "dance") or 300F in electric fry pan. I like them darker so I do at 350F 3 minutes on a side.
Lightly coat pan with a half tablespoon of olive oil or your favorite and spoon in 1/8 of a cup for small pancakes or 1/4 cup for larger pancakes. Cook 3-4 minutes on a side depending on size of pancake. Flip and cook an additional 3-4 minutes. Serve warm.
I like them with fig ginger preserves but any jam or jelly or syrup will do. Nut butters and yogurt can also top them.
@soulsings
Banana, ginger and almond butter! Nothing can go wrong with that, I bet they are really yummy. Thank you for sharing this recipe.
@amiablePeace77 I opted for no baking powder so they are more like small crepes. I stack them with layers of almond butter, ginger fig jam and top with yogurt. Hits the spot!
@soulsings
Wow, those crepes sounds super delicious!
@soulsings
I've never made anything other than plain pancakes. These sound so tasty and interesting. And as I'm keen to reduce my sugar intake, I will definitely give them a go. Thanks.
@soulsings Yum.
Thanks for sharing this with us.
Question, Did you like it and was it expensive to make?
Just wondering.
@calmMango9611 did you mean the banana ginger pancakes? Those are mostlyi common items but you can leave out the almond butter if you want to cut back.
@soulsings That is what I meant, the banana one.
@Clio9876
I love that you used so much ginger and along with cinnamon and nutmeg it must be a really strong good taste. I will try those for the X-Mas season. Thank you!
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Meatless Soja meat balls
2 cups of dried soja chunks soaked in hot water for 10 minutes and drained
2 medium sizes onions, 2 garlic cloves (optional) slightly fried in a pan
1 cup of cooked and mashed garbanzo beans (channa)
2 TB ketchup or barbeque sauce, 1/4 tsp salt, 2 TB soja sauce, hot sauce to taste, 1 TB italian seasoning
1 TB tapioca (cassava) flour or regular flour
Mix all together well, add flour to bind (maybe less or more than indicated, depending on how moist your mix is)
form little meat balls
bake for 20 min. in oven at 400 degrees
fry in pan for about 3 minutes just to get more crisp
Enjoy!
@amiablePeace77 love that idea. That sounds like one to keep and try. Copying now.
@soulsings
Hope you will like it! 😊
@soulsings
I know quite a lot of great recipes, but there is one called "Vegan, gluten free carmelitas" that are very good, you also don't have to make them vegan or gluten free but they have those options. Basically you have a layer of oats sugar and butter, then chocolate (any kind), then the "caramel" sauce which is made with tahini, coconut milk fat, and maple syrup. It's absolutely amazingg though - if you want recipe link I can put it up :)
Good day lovely humans!
Spinach Omelet
@beloved1986
I love spinach omelet! How do you make them? Would love to see the picture.
This is a simple recipe my Scottish grandmother made on a cast iron pan on a hot plate in her apartment. No fancy equipment needed!
Scottish Scones
@soulsings
Thank you soulsings! I'm definitively trying this one, love scones. Thank you for the tip with the milk and vinegar. Want to make them tomorrow but do not have sour milk so that helps!
ice cream Carob or other
I think this is mostly gluten free but not sure about bananas so maybe other fruits like dates might work (pitted)
Here is a list of supposedly gluten free foods �https://www.celiac.com/articles.html/safe-gluten-free-food-list-unsafe-foods-amp-ingredients/safe-gluten-free-food-list-safe-ingredients-r181/
Here is my winging it recipe for ice milk with bananas and carob powder. about 4 cups in a liter. There are no strict measurements. Alter to your taste.
2 cups of milk (whatever fat level you drink) put in ice cube trays so only filled halfway then freeze them.
1/2 cup of liquid milk held aside
2/3 to 1 cup of frozen, skin removed, bananas
1/8 to a 1/4 cup of smooth almond butter according to how much fat you want. I use skim milk so I go with a 1/4 cup �
1/4 cup of carob powder
1 tsp vanilla extract
STEPS
1) Food processor the ice milk cubes until frosty snow
and empty into bowl �
2) Food processor frozen banana breaking them into smaller pieces to make it easier to puree them.
3) Add almond butter, vanilla, and 1/2 cup milk to pureed frozen banana and puree all ingredients till smooth.
4) Add carob powder to puree in food processor.
5) Cover carob powder with frosty snow that is in separate bowl and blend in food processor until all ingredients mixed. �
6) Taste and adjust anything by adding if needed (sweetener for instance)
7) Serve immediately and put uneaten portion into the freezer is some kind of container. I just thought it might be okay to use the ice cube trays and then you take out as many cubes as you want after they are frozen and let sit out till soft or for impatient eaters, defrost in microwave for 20-30 seconds. If you put in a large container you may have to microwave for a minute or two to cut into pie shaped slices or scoop out. Break apart pieces uneaten and refreeze.
Roasted Broccoli and Mushrooms
Prep Time: 10 minutes \ Cook Time: 15 minutes
Ingredients
- 2 cups halved or quartered mushrooms
- 4 cups broccoli florets
- ½ teaspoon sea salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ cup olive oil
Instructions
- Halve or quarter your mushrooms and measure out two cups. For larger mushrooms, you might want to quarter, but my mushrooms were smaller, so I just halved them
- Measure and chop your broccoli florets
- Line a baking sheet with parchment paper and preheat the oven to 425 degrees
- Add mushrooms and broccoli to the parchment paper lined baking sheet
- Sprinkle on garlic powder, onion powder, salt, and pepper
- Drizzle with olive oil and use hands to toss to combine all the spices and oil evenly
- Arrange vegetables in an even layer for optimal cooking
- Roast at 425 degrees for 10 - 15 minutes, until beginning to brown
- Taste and add salt, if necessary
- Serve immediately
@TroubleDoll1980 wow that sounds delicious! Thank you for sharing.
@soulsings You're so welcome! 😊
@TroubleDoll1980
Sounds heavenly! Mushrooms and broccoli are two of my favorites! Thanks for sharing.
@soulsings
Here is my recipe for pepperoni bread. It's somewhat of a regional recipe. I hope you enjoy it.
PEPPERONI BREAD
Ingredients:
1 (1 lb.) loaf frozen bread dough, thawed overnight
1 egg, beaten
4 oz. thinly sliced pepperoni (I use turkey pepperoni, not as greasy)
1 cup Mozzarella cheese
1/2 cup Parmesan cheese
1 1/2 teaspoons Italian seasoning
Directions:
Preheat oven to 375 degrees (Fahrenheit). Lightly grease a baking sheet.
Lightly flour surface. Roll frozen bread dough into a rectangle. Brush dough with beaten egg. Arrange pepperoni, Mozzarella, and Parmesan cheese over the dough. Sprinkle on Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place seam side down on a prepared baking sheet.
Bake in a preheated oven for 40 minutes or until golden.
Now I added marinara sauce for dipping; it worked out really well. You can use pizza sauce as well.
I really enjoy a bowl of hot soup on a cold winter day. Here is a picture of one I made tonight.
I start out with a couple of onions,a few stalks of celery, a few cups of cabbage, a 1/2 pound frozen or fresh green beans, 1/2 pound of mini carrots, and chop them up an saute in cooking oil for 10-15 miniutes on low heat. Then I add 2 15 oz cans of cooked garbanzo beans with liquid, 6 oz sausage vegetarian, 15 ounces tomato sauce, 2 tbsp Chili powder, 1 tbsp Cumin, 1 tbsp basil finely chopped, 1/4 cup cashew butter, 1/2 tsp salt, 1 tbsp soy sauce.
Put on medium heat until starts to bubble. After starting to bubble turn heat down to low so it just simmers for 30-60 minutes. Serve with baguette warmed and sprinkled grated cheese on top. If not going to eat within 5-7 days store some of the soup in freezer for future meals.
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@soulsings
That looks super delicious soul, mmmh.