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Rebecita - the recipe edition: Bright Green Spinach and Pea Soup
http://rebecitarecipes.blogspot.com/2009/05/bright-green-spinach-and-pea-soup.html
Wednesday, May 20, 2009. Bright Green Spinach and Pea Soup. Yikes, it's about time for a spring recipe. Here's a fresh soup adapted from Deborah Madison's Vegetarian Cooking for Everyone. Bright Green Spinach and Pea Soup. 2 tablespoons olive oil, butter, or a mixture. 2 green onions, coarsely chopped. 1 small onion, chopped. 3 carrots, thinly sliced. 1 celery rib, thinly sliced. 1 tablespoon chopped marjoram or basil or 1 teaspoon dried. Handful parsley, chopped. Salt and freshly milled pepper. Natural ...
rebecitarecipes.blogspot.com
Rebecita - the recipe edition: Natalia's Chocolate Cupcakes (Vegan)
http://rebecitarecipes.blogspot.com/2008/08/natalias-chocolate-cupcakes-vegan.html
Wednesday, August 13, 2008. Natalia's Chocolate Cupcakes (Vegan). I know you're thinking. isn't it a bit early for halloween? My friend recently had an orange themed birthday party (don't ask) and I knew she would kill for some chocolate cupcakes with real buttercream frosting. She's far from vegan, but who better to trust your cupcakes to than Isa and Terry? I followed their Basic Chocolate Cupcake. Perfect Vegan Chocolate Cupcakes. 1 cup soy milk. 1 teaspoon apple cider vinegar. 1/3 cup cocoa powder.
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Rebecita - the recipe edition: March 2008
http://rebecitarecipes.blogspot.com/2008_03_01_archive.html
Monday, March 24, 2008. Well I've been drooling over all the recipes in Veganomicon. Since I picked it up months ago, and I finally put something to the test. Not the flashiest of their recipes, but we have a new cast iron skillet, and despite the best of intentions I haven't been making real bread, so skillet cornbread sounded just right. Unlike other vegan cornbreads I've tried, this was super easy, didn't need special ingredients, and came out perfectly! Vegan Skillet Cornbread a la Vegonomicon. Brigh...
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Rebecita - the recipe edition: Sweet Potato Coconut Flan
http://rebecitarecipes.blogspot.com/2009/05/sweet-potato-coconut-flan.html
Saturday, May 23, 2009. Sweet Potato Coconut Flan. Adapted from a more traditional dairy recipe in Deborah Madison's Local Flavors. If you're feeling more ambitious, check out her recipe which is accompanied by sesame tuiles. Sweet Potato Coconut Flan. Unsalted butter for the ramekins. 1 can coconut milk (16 oz). 3/4 pound white-fleshed Japanese sweet potatoes. Warm molasses to garnish, optional. Toasted coconut flakes to garnish, optional. Pour the liquid into the ramekins and set them in a large pan...
rebecitarecipes.blogspot.com
Rebecita - the recipe edition: June 2007
http://rebecitarecipes.blogspot.com/2007_06_01_archive.html
Wednesday, June 20, 2007. White Bean and Yellow Pea Soup. By Barbara Grunes and Virgina Van Vynckt. 2 Tbl olive oil. 1 1/2 cups chopped onions. 1 cup sliced celery. 4 cloves garlic, minced. 6 cups vegetable stock. 1 can (14.5 oz) chopped tomatoes. 2 cups dry navy beans, soaked. 2 cups dry yellow split peas. 1 bell pepper, seeded and chopped. 1 cup minced fresh parsley - (divided). 1 Tbl minced fresh sage. 1 tsp dried tarragon. 1 tsp ground coriander. Salt and pepper to taste. Nutritional facts per serving.
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Rebecita - the recipe edition: Lemon Zucchini Bread
http://rebecitarecipes.blogspot.com/2008/09/lemon-zucchini-bread.html
Friday, September 5, 2008. I don't have a lot of family recipes handed down from my mom, but this is one of them. I recently stumbled across it at allrecipes! Turns out I uploaded it years ago and forgot. lo and behold. It's been very popular over there! Best of all, lots of reviewers have tested it with all kinds of wholesome substitutions that I would also prefer now! In any incarnation it's a delicate zucchini bread, not too sweet. It makes me want to serve tea. 1/4 sucanat (unrefined sugar). 5 Bake a...
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Rebecita - the recipe edition: Celery Root Chowder
http://rebecitarecipes.blogspot.com/2009/05/celery-root-chowder.html
Saturday, May 23, 2009. Another from Deborah Madison's Local Flavors. This has been a winter favorite. 1-2 celery roots, about 1 pound. 2 large leeks, white parts only. 1 cup thinly sliced russet potato. 1/4 cup chopped parsley. A few sprigs of thyme. Sea salt and freshly ground pepper. 4 cups vegetable stock or water. Creme fraiche, optional. Truffle oil, optional. Divide the soup into bowls. Finish with a dollop of creme fraiche and a drizzle of truffle oil. Posted by Rebecita @ 9:59 PM.
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Rebecita - the recipe edition: Classic Apple Pie
http://rebecitarecipes.blogspot.com/2008/10/classic-apple-pie.html
Sunday, October 26, 2008. Last month I decided to dust off my pie making skills, just in time to feed hungry singers and wedding guests. As I type I am making Thanksgiving pies. Even though I used mostly whole wheat flour this crust was so well behaved! Pictured here is a lattice crust, and maybe you can see the cute little stars on the one in the background. check out allrecipes.com or foodnetwork.com for advice on how to decorate your pie and all the other subtleties of pie-making. Makes 1 9-inch crust.
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Rebecita - the recipe edition: December 2007
http://rebecitarecipes.blogspot.com/2007_12_01_archive.html
Thursday, December 6, 2007. Why is your jam so good? I use great fruit and don’t do a whole lot to it. Nothing but freshly picked organic fruit from local farms, straight into the jar. I never saw the point of jam that’s mostly sweetener. So I use a natural pectin that doesn’t require sugar to set. I add just a touch of local honey. The only other thing that goes into the jam is freshly squeezed lemon juice and sometimes a few spices. That’s it. Can I buy more of that really good jam? Or make your own!
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