Monday, July 31, 2006
Rice Milk Chocolate Pudding w/ berries
1 1/2 cups of rice milk (or soy will work too)
3 tablespoon cornstarch
1/4 teaspoon vanilla
1/4 cup maple syrup
1/4 cup cocoa powder
Add milk, vanilla, and maple over medium heat.
Slowly stir in cornstarch and cocoa.
Stir until thick and free of lumps.
Put in refrigerator to cool for about 30 mins.
Makes about 3 servings.
Posted by Laura Ashley at 8:51 PM
Sunday, July 30, 2006
Friday, July 28, 2006
Sunday, July 23, 2006
Wednesday, July 19, 2006
Monday, July 17, 2006
aka arroz con verduras
for the rice, I sauted an onion and aji dulce (mild peppers), then mixed in the rice, then added water, tomato sauce, and salt and simmered until done
for the veggies, I sauted an onion, aji dulce, potato, carrot, and zucchini in adobo and garlic sauces, then added scallions
very easy and tasty!
Posted by josh at 5:58 PM
Friday, July 14, 2006
Tuesday, July 11, 2006
Monday, July 10, 2006
Saturday, July 08, 2006
Thursday, July 06, 2006
Tuesday, July 04, 2006
Monday, July 03, 2006
from Deborah Madison's Vegetarian Cooking for Everyone
In a medium pan heat 3 tbsp margarine or vegetable oil with 1 1/2 tsp curry powder, 2 tbsp lime juice, 2 tbsp chives, a few tbsps chopped cilantro. Add steamed cauliflower and toasted cashews and toss.
Posted by josh at 9:05 PM
Saturday, July 01, 2006
mushroom antipasta adapted from the cookbook Verdura: Vegetables Italian Style by Viana La Place
1 lb medium mushrooms
5 tbsp olive oil
3 garlic cloves, chopped
3 sprigs or 1 tbsp thyme
3 tbsp chopped parsley or 2 tbsp dried parsley
1 stick cinnamon broken in half or 1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground black pepper
2 tbsp lemon juice
1) Saute the olive oil, garlic, thyme, parsley, and cinnamon over low heat for 3 minutes.
2) Add the mushrooms, raise the heat to medium, and saute for 5 minutes, stirring frequently.
3) Lower the heat, and add the salt, pepper, and lemon juice. Stir the mushrooms, cover the pan, and cook another 2 to 3 minutes, or until the mushrooms are tender but firm.
4) Transfer the mushrooms to a dish and let cool. Cover and marinate for at least 1 hour, stirring occasionally. Serve at room temperature.