Olive & Onion Top O’ the Stove Stuffing

makes 8 cups 8 cups water 1 tsp. sea salt 4 cups onions, chopped 1/2 cup olive oil (you can also use sunflower, safflower or soy oil) 1/2 cup vegan margarine (such as Earth Balance natural buttery spread) 6 cups (approx. 2/3 of a 14 oz bag) herb-seasoned stuffing (Arnold Premium stuffing is a good […]

Read full story Comments { 0 }

Baked Bread

1 Tbsp. yeast 1 cup lukewarm water 1 tsp. sea salt 3 1/2 cups flour 1/4 cup or 4 Tbsp. olive oil or melted vegan margarine. Yeast works best with a touch of sugar or maple syrup added to the water first (a teaspoon should do). Sprinkle yeast into warm water, let rest 5 minutes. […]

Read full story Comments { 0 }

Focaccia

1 3/4 cups warm water (110˚) 1 1/2 Tbsp. dry yeast 1/4 cup olive oil 4 cups flour (2 cups all purpose and 2 cups bread flour) 3 tsp. salt 1/4-1/2 cup extra virgin olive oil 1 tsp. sea salt 1 Tbsp. chopped fresh rosemary In large mixing bowl, sprinkle yeast over 1/2 cup of […]

Read full story Comments { 0 }
Bowls, Glass Baking, Mixing, and Serving

Bowls, Glass Baking, Mixing, and Serving

Bowls, glass baking, mixing, and serving are very helpful in the kitchen, and as the name implies, they have a wide variety of uses. We use these glass baking bowls mostly when we need to bake something in our conventional or microwave oven that does not require a cover. The other nice feature of these […]

Read full story Comments { 0 }

Potato Leek or Potato Onion Soup

 Serves 4 2 large leeks or onions 6 red potatoes, washed and chopped 1 clove garlic, chopped 1-2 Tbsp. vegan margarine ¼ tsp. white pepper* 1/8 tsp. black pepper* 2 bay leaves* 5 cups water 1 tsp. dill* 3 sprigs fresh tarragon, minced* 1-2 cups nut milk (soy, rice, etc.) salt to taste Cut bottoms […]

Read full story Comments { 0 }

Oven Roasted Vegetables with Scarborough Fair Seasoning

Serves 6 1-2 onions, quartered or sliced 1-2 red/green peppers, cut in wedges 1 each: eggplant, zucchini and/or yellow squash, thinly sliced 1 bunch green beans/snow peas 1 fennel (if available, in season) 1-2 cloves garlic, chopped Cut and mix veggies in large bowl. Coat with: 2 Tbsp. Olive oil 1 tsp. each: dried parsley, […]

Read full story Comments { 0 }

Medieval Minestrone

Serves 6 to 8 3 Tbsp. olive oil 1 onion, chopped 2 cloves garlic, peeled and left whole 2 stalks celery, chopped 2 8 oz. Can whole peeled tomatoes with their liquid 6 cups water or vegetable broth, or combination 2 bay leaves 2 tsp. basil 1 tsp. oregano 2-1/2 cups frozen vegetable medley (e.g., […]

Read full story Comments { 0 }

Fabulous Fettuccini Salad

Serves 6 This recipe can be adapted for a small group or a large gathering. Just multiply the ingredients for each pound of linguini used. It’s that simple and oh, so delicious! 1 lb. linguini, cooked and drained one bunch broccoli florets 6-8 carrots, sliced bunch of scallions, sliced thin 8 cherry tomatoes, halved Dressing […]

Read full story Comments { 0 }

Oven-Baked un-Fried Potatoes

Makes 3-4 servings 1 lb. Potatoes, washed (5 medium or 2 large) 2 Tbsp. oil 1/2 tsp. paprika 1/2 tsp. thyme or rosemary (optional), or both Salt to taste Preheat oven to 450˚. Cut potatoes into 1/3” wide strips. Mix in a bowl with spices, herbs & oil. Spread potatoes in single layer on non-stick […]

Read full story Comments { 0 }

Oat Burgers

Serves 8 2 cups rolled oats 2 cups water 2 Tbsp. Tamari (soy sauce)  1 onion, chopped 1/2 tsp. garlic, crushed  2 Tbsp. sunflower seeds or chopped walnuts 2 Tbsp. sesame seeds Combine first three ingredients in saucepan and bring to boil. Reduce heat, simmer 5 minutes. Let cool. Add remaining ingredients. Form patties on […]

Read full story Comments { 0 }