Recipes May 17, 2020

See recipe for prep.

When it comes to the baking step, use the tagine where it says "heavy covered pot".

Preheat oven to 350F, or lightly grease a skillet.

Combine all ingredients in a bowl. Knead 10 times and form into a 1" thick flat disc, or several smaller shapes.

Bake for 30 min at 350F. Alternately, cook in a preheated, greased skillet for 10-15 min over medium heat, flipping once.

Remove from heat, let cool.

Preheat oven to 500F.

(Optional) Make buttermilk substitute by combining 3/4 cup oat milk and 1 tbsp apple cider vinegar.

Sift flour and other dry ingredients into a mixing bowl.

Cut butter into pieces and add to dry mix. Using hand mixer, blend until butter chunks are tiny (flour will resemble corn meal).

Add buttermilk mixture to dough and blend dough until it forms a sticky ball.

Prepare a baking sheet. If it is not non-stick, add grease or parchment paper.

Form dough into golf-ball sized pieces, flatten to about 1/2 thick, and place on baking sheet.

(Optional) wash the biscuits with milk or butter before baking.

Bake for 10-12 min at 500F or until golden brown.

Remove from oven, let cool.

Before you start, make sure you have a prebaked sweet potato. You can make one or two ahead of time and use them in yoghurt, granola, etc. Bake at 400F for 1 hour with slashes cut across the top, then scoop out insides.

Preheat oven to 350F.

Melt butter in a pan. When it starts to turn brown, remove from heat and let cool while you do the next steps.

Scoop inside of sweet potato into mixing bowl and mash with a spoon or hand mixer.

Add melted butter, 1 egg, spices, 3 tbsp apple sauce, 1/4 cup yoghurt, 1/2 tsp salt, and 1 tsp baking soda to bowl and combine.

Mix in 1/2 cup sugar, 1 1/2 cup flour and mix thoroughly

Mix in optional fillings, like chopped pecans or walnuts, raisins, and chocolate chips

Lightly grease baking pan

Pour in bread mix.

Sprinkle 1 tbsp sugar and more chopped pecans on top.

Bake for about 1 hour. A toothpick poked into the loaf should come out clean.

Remove from oven and let cool in the pan for about 10 min before dumping it out onto a rack. Let it cool before serving.

Preheat oven to 350F.

Melt butter in a pan. When it starts to turn brown, remove from heat and let cool while you do the next steps.

Mash together 3 bananas and 1/3 cup sweet potato in a mixing bowl. I used about half of a baked sweet potato: bake at 400F for 1 hour with slashes cut across the top, then scoop out insides.

Add butter, 1 egg, spices, and 1 tsp baking soda to the bowl

Mix in 2/3 cup sugar, then 1 1/2 cup flour to the bowl

Mix in 1/3 cup chopped pecans

Lightly grease 2 small baking pans, or 1 larger one

Pour in banana bread mix.

Sprinkle 2 tbsp brown sugar and more chopped pecans on top.

Bake for 1 hour if using small pans or about 1:15 if using a single pan. A toothpick poked into the loaf should come out clean.

Remove from oven and let cool in the pan for about 15 min before dumping it out onto a rack. Let it cool before serving.

Preheat oven to 400F.

Combine warm water and buttermilk (or substitute) in a bowl. Add 1/4 oz yeast packet and mix until dissolved. Let sit 5 min.

Stir together all remaining ingredients, and the yeast mixture, in a mixing bowl.

Dust a kneading surface with flour, remove dough, and knead for 10 minutes. It was extremely sticky and I lost a fair amount of it.

Shape the dough into a ball (as best you can, it's sticky) and place in a lightly-greased bowl. Cover with a cloth and let sit for 45 min to an hour in a warm place.

Prepare a baking sheet. If it is not non-stick, add grease or parchment paper.

After dough rises to about double in size, punch down the dough and then divide into 4-6 equal pieces. Shape them into balls and place on baking sheet.

(Optional) egg wash the dough balls, or add a little melted butter on top

Bake for 14-18 min at 400F.

Remove from oven, let cool.

Preheat oven to 350F.

Gently combine brownie mix and 2 eggs in a large bowl, then stir in the 1/2 can of pumpkin puree (you can also layer it in the pan later). Add a sprinkle of pumpkin pie spice (not too much, the cinnamon can be overbearing).

Lightly grease a medium (8"x11") baking pan. Be sure to get the corners and walls so the brownie's don't stick.

Pour in brownie batter.

Bake for 35 min.

Remove from oven and let cool a bit before digging in. Store covered.

Preheat oven to 350F.

Mix 1/2 can pumpkin puree with 1 tbsp brown sugar and 1 cup granola.

Lightly grease a small (5"x8") baking pan. Be sure to get the corners and walls so the granola doesn't stick. I used coconut oil, but anything (butter) should work.

Pour in granola mix.

Bake for 35 min.

Serve with whipped cream, yoghurt, etc.

Follow the instructions on the BBC site. I'd suggest watching the video as well. The hardest part is caramelizing the sugar. You don't want to overstir it or it will recrystallize, but don't let it burn. If anything, under cook it since it's going to bake in the pan anyways.

Preheat oven to 390F (recipes suggest temperatures from 450F to 350F).

Add in dry ingredients in a bowl and mix together. Make a hole/crater in the center.

Pour buttermilk into crater. Following the advice of the vegan recipe: "On a lightly floured surface, gently knead just until the dough comes together, 10 or 12 turns. Do not overwork or you’ll end up with a tough mess! Shape into a disc about 1.5 inches in height."

Bake for 45 min on a lightly greased baking sheet (I used a pizza stone, but it stuck a little bit. Would probably go with the baking sheet.)

Remove from oven and let cool a bit before digging in. Should keep for 3-4 days if stored in an airtight container.

Preheat oven to 400F.

For the sauce that will go on top of the meat loaf while it cooks - use premade barbecue sauce, or whisk together ketchup, mustard, and brown sugar in a small cup.

Thoroughly combine Beyond Beef, vegetables, yogurt, oats, and spices in a bowl Press into a small casserole dish and cover with the sauce.

Bake at 400F for 1 hour.

Preheat oven to 300F

Add rice and broth/water to the tagine pot.

Layer with thickly sliced onion.

Chop squash in half lengthwise, de-seed, and slice into 1/2" thick semicircles. (Delicata squash skins are edible, but you have to peel other types of squash first.) Layer squash over rice.

Season meat with za'atar and quince jam

Place meat on top of rice

Cook for 90M at 300F

Remove lid and broil for 3-4 minutes to crisp meat.

At this stage, check that rice is cooked. I've needed to add some water and re-cover for 15-20 min if the rice/broth ratio was off initially.

Remove from oven

Stir together all filling ingredients in a 9"x13" greased baking pan

Flatten the dough ball and stretch over the filling, sealing the edges against the baking pan

Bake at 375F for 45 minutes

In a skillet over medium heat, add oil and cook onions until translucent (3 min)

Add sweet potatoes to skillet and cook until soft (6 min)

Add broccoli, eggplant, broth, and cooking wine. Simmer for 15 min.

Add chopped protein (vegan celebration roast) and spices to vegetables.

Transfer filling to a greased pie pan. Cover with pie crust.

Bake at 350F for 30 minutes.

Before doing anything else, cook rice, or use leftover rice.

Chop bell peppers into small pieces. Lightly sautee in a large pan for 3-5 min.

Add 1/4 cup Beyond Burger to the pan. As it cooks, break into small pieces with a spoon. Cook for 3 more min until pieces are browned.

Add rice, sundried tomatoes, water, salsa, and curry powder. Cook for 5 min.

Before doing anything else, cook rice.

Chop green onions and bell peppers into small pieces. Lightly sautee in a large pan for 3-5 min, until slightly brown.

Add 1/2 lb Beyond Burger to the pan with the onions and peppers. As it cooks, break into small pieces with a spoon. Cook for 3 more min until pieces are browned.

Preheat oven to 425F.

Spoon rice, filling, and some cheese onto tortillas. Roll up and place in a baking dish. Pour green enchilada sauce over burritos. Sprinkle cheese on top.

Bake at 425F for 12-15min or until cheese is bubbling.

Serve burritos topped with sour cream, guacamole, etc.

Prepare dough for naan bread according to this recipe

Divide dough into 2 pieces and flatten into rounds

Top each naan with 1/2 package BBQ jackfruit, 1/4 cup chopped red onion, 1/4 cup chopped broccoli, and mozzarella cheese

Bake at 425F for 12min

See recipe link

Take cream cheese from fridge and allow it warm up

Chop potatoes into quarters (approximately), resulting in 1" cubes

Add water and potatoes to instant pot pressure cooker. Use fewer potatoes if you have a smaller cooker.

Set pressure to high and pressure timer to 10 mins (this should give you about 10 min extra time while it warms up).

Melt butter in a pan and add finely-chopped chop garlic. Cook for 1-2 min.

Once potatoes are cooked, slide the quick-release pressure valve to the vent position, wait for pressure valve to be released, then open pot and transfer to a large mixing bowl with a slotted spoon. Use a large spoon or smasher to mash the potatoes until large chunks are squished.

Pour in butter and garlic, and add cream cheese. Mix into potatoes.

Serve immediately or transfer to containers and let them cool in fridge before covering.

Cook 2-3 servings of noodles according to directions. Udon, soba, or rice noodles work well.

Warm up a small pan to med-low heat (3 min or so).

Drop peanut butter in the pan and wait for it to melt a bit, then spread it around.

Add remaining ingredients and mix with a wooden spoon or nonstick spatula. When combined, cook for 1 min.

Throw noodles into pan and combine with any mix-ins, then serve.

Prepare mac and cheese any way you like, but when you drain the pasta, leave a little water behind because you will want to keep cooking once the fish is added. If you're doing a "fancy" baked macaroni method, you'd probably want to add the fish about 10 min from the end.

Cook monkfish until flaky. You can pan-fry it or bake it at around 375F for 15min. You may want to add breadcrumbs, like this Mock Lobster recipe.

Note: frozen monkfish from a supermarket should be "ready-to-cook", but if you get it from a fishmarket you may need to remove a membrane from the meat before cooking.

Chop fish into chunks and gently mix into pasta while it's still hot in the pan. Continue cooking combination on the stovetop or oven for about 5 min. You could also transfer to ramekins and bake for 10-15 min with an additional layer of cheese and breadcrumbs.

Remove from heat and serve in bowls.

This doesn't keep well, so eat it all immediately.

Peel and chop potatoes into 1/2in chunks.

Add potatoes to a pot, cover with water, and boil for 15 minutes.

While potatoes are boiling, prepare filling.

Add onions to a large pan with oil over medium heat. Saute 2-3 mins until fragrant and colorful.

Add ground meat to pan and break apart. Keep somewhat separate from vegetables. Cook until brown, 3-5 mins.

Add mixed vegetables to pan and mix in with onions. Add flour to the meat and coat.

Add spices and 1 cup broth or beer to pan. Simmer for 10 minutes.

Once potatoes are cooked, drain and then return to pot. Use a large spoon or smasher to mash the potatoes until large chunks are squished. Mix in butter, yoghurt, and salt and pepper. Alton Brown's recipe also added an egg yolk here.

Preheat oven to 400F.

Pour filling into a baking pan. Top with mashed potatoes, smoothing with a spoon and reaching to edges.

Bake 25 min.

Remove from oven and serve in deep dishes or bowls. Top with chopped green onion.

Cook the soba noodles according to the directions on the package (it's a bit more involved than normal noodles, you have to add cold water and bring the water to a boil again).

If you have golden curry cubes, follow the instructions on the packet, which are basically:

• Prepare curry by first sauteeing meat in a deep pan until browned, then adding chopped onion, carrots, and potatoes and cooking for 5 min.
• Add water to pan and simmer for 15-20 mins.
• Add curry powder or cubes and cook for about 5 min. Golden curry cubes will thicken up the sauce, but plain curry powder may need some added starch (using grainy potatoes can help, or adding a bit of cornstarch).

Distribute soba noodles into serving bowls, storing some for later in an covered container.

Pour curry over noodles and eat!

Divide leftover curry into containers and place in fridge.

Preheat the oven to 375F.

Cook the shells in water as directed on box, about 15 min including boiling the water.

While cooking shells, steam or microwave 1 cup or so of frozen vegetables like a pea/carrot medley or spinach for 1-2 min.

Drain the shells and place open-side up in a medium-size baking pan. I used a ceramic pan about 8x12in. You want a bige enough pan that the shells don't overlap and can be covered by the sauce.

Mix ricotta, vegetables, and precooked sausage pieces (optional) together thoroughly. Use a spoon to stuff the shells with the mixture.

Pour tomato sauce over the shells, making sure no edges are exposed (any pasta sticking out will be more dried out and chewy instead of soft and moist).

Cover the pan with foil.

Place the pan in the oven and bake at 375F for 45 min to 1 hour.

Blend ingredients until just combined, adding in order listed. The mixture will be a little more liquid than other pancake mixes.

Cook heaping scoops of batter over med-low heat on a non-stick or lightly greased skillet for about 1:00 - 2:00 min per side, flipping once.

Goes well with berries, bananas, and syrup.

Sautee pepper and chili over medium heat until softened, about 5 min. If using onions, add at the same time.

Add tomatoes. Simmer for about 15 min.

Make slight pockets in the tomato mixture and crack in eggs. Let them sit and cook in the liquid.

To set the eggs, cover the pan and cook over low heat for 3-5 minutes or transfer it to the broiler for 2-3 min.

Serve in the pan and dip with pita/bread and yoghurt. Goes well with a cup of Turkish coffee.

Combine spices with beyond burger and form into spoon-sized patties

Cook in a lightly oiled skillet over medium heat until brown

Serve with pancakes, waffles, etc.

Blend ingredients until just combined (a little lumpy) to make pancake batter.

Cook heaping scoops of batter over med-low heat on a non-stick or lightly greased skillet for about 1:30 - 2:00 min per side, flipping once.

Goes well with any or all of these toppings: butter, applesauce, cottage cheese, cream cheese, maple syrup, chicken apple sausage.

Prepare pancake batter the normal way.

After adding pancakes to the griddle, toss in blueberries on top. Doing this while cooking instead of before prevents them from being crushed into the batter while mixing. The berries should sink into the middle of the pancake while it cooks.

Enjoy.

Prepare pancake batter the normal way.

After pouring pancake batter on the griddle, toss in chocolate chips on top and let them sink.

Enjoy.

Whisk together dry and wet ingredients in a bowl

Preheat a frying pan or griddle to medium-low heat. Lightly grease with butter or oil.

Scoop 1 ladleful (or 1 spoonful for silver-dollar pancakes) at a time onto griddle over medium-low heat, cook 1-2 min and then flip and cook 1 more min or until firm. Both sides should be evenly light brown. You should try to flip the pancakes just as the bottom firms up all the way to the edge and the pancake has enough structural integrity for a hearty flip.

As you cook the pancakes, keep the ones you already made on a prewarmed, covered plate so they don't get cold.

Prepare pancake batter the normal way.

Add in coconuts and pecans. Mine were toasted from baking on top of a sheet of brownies, but that's probably not necessary.

Make the pancakes.

Enjoy with whatever you like on pancakes.

Slice the lemon, juice it, and zest the outside of the peel with a zester or cheese grater. You could probably use bottled lemon juice here if you don't have a fresh lemon.

Mix everything in a big bowl until barely combined (no more flour lumps). The mixture will be pretty yellow because of all the eggs.

Preheat a frying pan or griddle to medium-low heat. Add butter or oil if not using a non-stick pan.

Scoop 1 ladleful at a time onto griddle over medium-low heat, cook 2-3 min and then flip and cook about 2 more min or until firm.

Serving suggestions: top with lemon curd & berries or sauteed apples with whipped cream, chicken apple sausage on the side

Warm berries in a saucepan on the stovetop or in the microwave (about 60 seconds).

Add in syrup and butter and continue to heat until bubbling and the berries are starting to distintegrate (a few mins on the stove 60-90s in the microwave)

Stir in whiskey (if desired) and cook a bit more.

Serve over pancakes and waffles with some whipped cream.

Preheat a skillet and add a small amount of butter or oil.

Spread all of the filling ingredients on one tortilla and top with another.

Cook the quesadilla in the hot oil, about 1 min per side.

Mix one can of tuna and 1 tbsp of mayonaise with a bowl of cold soba noodles.

Boil macaroni pasta in a saucepan as long as instructed on the box. Pour out water, but leave a bit of water behind so pasta remains wet for more cooking. Turn the pan to low heat.

Crack egg into pasta while it is still wet and pan is hot. Stir thoroughly.

Add 1/4 cup greek yoghurt to the pan, instead of butter and milk. Add cheese packet, or substitute/supplement with fresh cheese. Add garlic, salt, and pepper.

If adding meat, chop the precooked sausage into 1/2" pieces and mix into pan.

Cook for 2-3 min over med-low heat to cook the egg, stirring often.

Preheat oven to 425F.

Whip the eggs together with the fromage blanc. Add in the condensed milk and flour and mix until even and smooth.

Arrange peaches in bottom of pie crust (or tarte dough). Pour the egg batter over the peaches.

Sprinkle chopped pecans over the top of the batter.

Place in preheated 425F oven. After 5 min, reduce heat to 350F and bake for 40 min, until batter puffs up significantly. A toothpick poked into the batter should come out clean.

Remove from oven and let cool for at least 30 mins before serving. Cover & refrigerate leftovers.

Preheat oven to 375F.

Combine all dry ingredients except chocolate chips in a saucepan over low heat.

Slowly add the butter, milk, oil, and vanilla extract. Add the chocolate chips.

Mix thoroughly and allow chocolate to melt slightly.

Transfer dough onto baking sheet in scoops slightly smaller than a golf ball or walnut.

Bake for 10-12 min at 375F. Remove from oven and cool for 15 minutes before digging in.

Preheat a skillet and add a small amount of butter or oil.

Spread the condiments on one side of a tortilla and fold in half. (Folding instead of using 2 tortillas fold makes one side less messy for eating whole; make 2 if you want a full circle.)

Cook the quesadilla in the hot oil over medium heat, about 1 min per side.

Preheat oven to 375F

Slice potatoes lengthwise into fry shape. Pat dry with a paper towel.

Toss fries in olive oil mixed with garlic, paprika, and za'atar spices

Place a wire rack on top of a sheet pan. Spread fries onto rack so they aren't touching.

Bake fries in the oven for 45 minutes at 375F.

While the potatoes are cooking, make this [mushroom gravy recipe](mushroom gravy. It should take about the same amount of time as the fries.

Remove fries from oven and toss in a bowl. Spread mushroom gravy over the top, and add chunks of cheese curd.

(Optional) if your bowl or dish is oven-safe, heat it for a few minutes in the oven to melt the curds.

Serve! If you have extra gravy, refrigerate it separately from the fries so they don't get mushy.

Combine ingredients in a bowl with a fork.

Serve with crackers or vegetables like carrots and celery. Goes well with Scandivian hors d'oeuvre like pickles and cold potato salad. Transfer to an airtight container and refrigerate if you want to save it for later.

Chop the plums in half and remove the pits. This will be messy.

Mix plums, sugar, and vinegar, and any spices, in a saucepan over medium heat. Stir to dissolve sugar and break up the plums. Bring to a boil and simmer, covered for 20-30 mins til the mixture begins to reduce and become sticky.

Remove from heat and pour into glass bowl. Allow to cool and refrigerate, covered. Chutney should last a week or two.

Brew fresh coffee however you like it, but grind a small amount of black pepper into the grounds before brewing.

In a prewarmed mug, add spices. You can experiment - a shake of turmeric, a tiny spec of cayenne pepper, a little cinnamon, a little nutmeg, a dash of smoked paprika.

Add in 1 tbsp milk, and optionally up to 1 tbsp healthy fat and collagen powder for "bulletproof" style coffee.

Pour coffee or espresso shot into mug. Add hot water if using espresso.

Mix with a spoon or hand frother until milk is foamy.

Combine wine and gingerale.

Drink up.