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Cooking Day | An experimental blog for my experimental cookingAn experimental blog for my experimental cooking
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An experimental blog for my experimental cooking
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roberthaight | Cooking Day
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An experimental blog for my experimental cooking. All posts by roberthaight. 1 medium/small green pepper. About half as much parsnip as green pepper, slivered. About as much golden beets as onion (about 1/2 cup). 1/4 mushrooms (I use frozen shitake). 1/2 lb of pasta. 2 cups of vegetable stock. A clove of garlic. 1/4 cup of olive oil. Optional, 1 cup of Parmesan cheese (I leave out to dairy restrictions of my wife). December 4, 2015. Posted by roberthaight on December 4, 2015. Vegan mushroom garlic sauce.
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An experimental blog for my experimental cooking. Recipe 17/36 Pumpkin Pie Gluten Free Vegan. This is the same basic recipe as the dairy laden pie and my mom and I made them at the same time. This one uses chia seeds and cashew milk to replace the dairy in the filling and oil to replace the dairy in the crust. I liked the dairy pie a little more than this one, but I would hesitate to mow through a piece if I had the chance. 2 cups of pumpkin pulp purée from a sugar pumpkin. 1 cup raw sugar. 1 cup of water.
Vegan mushroom garlic sauce | Cooking Day
https://cookingday.wordpress.com/2013/03/05/vegan-mushroom-garlic-sauce
An experimental blog for my experimental cooking. Vegan mushroom garlic sauce. 2 cups of vegetable broth. 2 tbl olive oil. 8 cloves of garlic. 8 ounces frozen shiitake mushrooms. Half stalk of celery. 1/3 cup of cashews. 1/8 inch fresh ginger. 1/8 inch fresh turmeric. 1 teaspoon file powder. 2 dried rosemary leaves. 1/2 teaspoon of salt. 3 grinds of black pepper. Bring the broth to a simmer in a small pot. Slice the celery thin and add it to the garlic and oil. March 5, 2013. Leave a Reply Cancel reply.
Recipe 17/36 Pumpkin Pie Gluten Free Vegan | Cooking Day
https://cookingday.wordpress.com/2012/10/24/recipe-1736-pumpkin-pie-gluten-free-vegan
An experimental blog for my experimental cooking. Recipe 17/36 Pumpkin Pie Gluten Free Vegan. This is the same basic recipe as the dairy laden pie and my mom and I made them at the same time. This one uses chia seeds and cashew milk to replace the dairy in the filling and oil to replace the dairy in the crust. I liked the dairy pie a little more than this one, but I would hesitate to mow through a piece if I had the chance. 2 cups of pumpkin pulp purée from a sugar pumpkin. 1 cup raw sugar. 1 cup of water.
Recipe 19/36 Pumpkin Pancakes | Cooking Day
https://cookingday.wordpress.com/2012/10/28/recipe-1936-pumpkin-pancakes
An experimental blog for my experimental cooking. Recipe 19/36 Pumpkin Pancakes. 2 cups of pumpkin purée. 1 cup of nut or rice milk (I use cashew milk that I make myself, instructions below). 1/4 cup of orange juice. 1/2 cup of apple sauce. 1 teaspoon of baking powder. 1 cup of tapioca flour. 1/4 teaspoon of Xanthan Gum. 1/2 teaspoon of cinnamon. 1/4 teaspoon of nutmeg. Home made cashew milk. October 28, 2012. Posted in Dairy Free. Posted by roberthaight on October 28, 2012. October 28, 2012. You are com...
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Cooking Dave Trent
Monday, May 3, 2010. Dave's Kung Pao Chicken. Ingredients: White Rice, Chicken Tenders, Peanuts, Green Onions, Garlic, Jalapeno, Ginger, Bell Pepper, Dried Red Chillis, Szechuan Pepper, Corn Starch, Sesame Oil, Soy Sauce, Terriyaki Sauce, Vegetable Oil. Dave's Kung Pao Chicken *Cooks in 30 minutes total. White medium grain rice has cooking instructions on the back of the package and is best prepared in a rice cooker. Large saute pan will work). Place wok back on the heat and add another Tblspn of vegetab...
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Cooking Day | An experimental blog for my experimental cooking
An experimental blog for my experimental cooking. 1 medium/small green pepper. About half as much parsnip as green pepper, slivered. About as much golden beets as onion (about 1/2 cup). 1/4 mushrooms (I use frozen shitake). 1/2 lb of pasta. 2 cups of vegetable stock. A clove of garlic. 1/4 cup of olive oil. Optional, 1 cup of Parmesan cheese (I leave out to dairy restrictions of my wife). December 4, 2015. Posted by roberthaight on December 4, 2015. Vegan mushroom garlic sauce. 2 cups of vegetable broth.
cookingdaybyday
La Magia del Bodeguero – Iberostar Son Antem. 30 mayo, 2014. Si sois amantes del vino y la gastronomía, el próximo viernes 6 de Junio y 16 a 21 horas tenéis una cita en el Hotel Iberostar Son Antem. Para vivir, de primera mano, un evento organizado por el mismo hotel y La Vinoteca. Que reúne cien de las mejores bodegas del panorama vinícola actual. Se podrán degustar, entre otras, vinos del Priorat de Álvaro Palacios. Vinos de la Bodega Contador. Las creaciones de Telmo Rodríguez. 26 marzo, 2014. Como mu...
cookingdaybyday
La Magia del Bodeguero – Iberostar Son Antem. 30 mayo, 2014. Si sois amantes del vino y la gastronomía, el próximo viernes 6 de Junio y 16 a 21 horas tenéis una cita en el Hotel Iberostar Son Antem. Para vivir, de primera mano, un evento organizado por el mismo hotel y La Vinoteca. Que reúne cien de las mejores bodegas del panorama vinícola actual. Se podrán degustar, entre otras, vinos del Priorat de Álvaro Palacios. Vinos de la Bodega Contador. Las creaciones de Telmo Rodríguez. 26 marzo, 2014. Como mu...
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cookingdaytodaywithsuneday.blogspot.com
Cooking Day To Day With SunEday
Cooking Day To Day With SunEday. Monday, February 27, 2012. I WISH I KNEW THEN WHAT I KNOW NOW. I have been developing and collecting recipes for well over 30 years. I have published for personal use several little cookbooks over the years but this weekend I started my new book which I am planning to have available this fall in time for Christmas gifting. Thinking about what I wanted to include in this first book I just kept coming back to the thought. 8220;I wish I knew then what I know now”. You must t...
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