Do you like spice? Would you like spice more if spice was salad? Today is your day person with oddly specific tastes.
Serves 2-4, double recipe for 4+ people
2 chopped fresh Cucumbers (duh)
Your preferred salad dressing
Add a 2 oz amount of a vinegar based hot sauce that has a nutty flavor, I recommend Louisianan gold if you can procure a bottle, but most value brands will work.
2 Cups of Baby spinach
Add a teaspoon of pepper if you use a very runny salad dressing.
— Cooking Utensils!
Large mixing bowl to mix cucumbers and spinach and iceburg
Knife to chop Cucumbers
Salad spoons if you have them (a wooden spoon will work)
Chop the Cucumber’s in half (length-wise!!!) then cut into inch thick slices
Add spinach and iceburg to the mixing bowl
Stir in Cucumbers
Add the hot sauce
Add in salad dressing
I just love these little things! Serves 6, ready in just over half an hour. These are called popovers because they ‘pop up’ over the custard cups.
This is taken directly from a 1982 cookbook called Stir Ups written in southern dialect.
- 1 cup milk
- 1 cup flour
- 1 tablespoon vegetable oil
- 2 eggs
- 1/2 teaspoon salt
- Place all ingredients in mixing bowl.
- Stir with spoon until dry ingredients are moist. Disregard lumps.
- Pour into six cold, greased custard cups, half full.
- Place in cold oven.
- Set oven for 450 degrees, timer for 30 minutes. Don’t peek.
- When bell rings, serve glorious popovers to startled guests.
That’s easy enough, but I like to use instead:
- 1 cup soymilk
- 1 cup flour
- 1 tablespoon coconut oil, melted
- 2 eggs (or egg substitute)
And in case you aren’t familiar with custard cups, they’re these little glass things:
Important note – not all glass is oven safe! Make sure yours are. Pyrex is.
If you don’t have individual cups or just don’t want to deal with the fuss, you can also use a greased muffin tin.
Enjoy! These are best served warm from the oven.
These cookies take about a minute each to cook (you’ll be using a waffle iron) and they have to be refrigerated overnight. That might sound like a long time to wait, but when you’re done, these cookies à la France will come out deliciously light and fluffy, and the most beautiful golden brown.
This recipe will make about 2 dozen mysteriously vanishing cookies.
- 3 eggs, separated, room temperature
- 1 2/3 cups flour
- 3/4 cups sugar
- 3/4 cups packed brown sugar
- 1/8 teaspoon baking powder
- 3/4 cups oil. Melted butter is traditional, but melted coconut oil is a much healthier option.
- 1 teaspoon vanilla extract
- Beat yolks until thick and yellow.
- Beat whites until foamy.
- Combine dry ingredients. Mix well.
- Stir in oil, yolks, and vanilla.
- Fold in whites, blend well.
- Cover and refrigerate overnight.
- Shape 1-inch balls, and bake in a waffle iron a few at a time until golden brown – about 1 minute.
Great pictures! This sounds delicious. Can’t wait to try it! (:
2 cups all-purpose flour
¾ cup coconut sugar
1 teaspoon aluminum free baking powder
½ teaspoon aluminum free baking soda
½ teaspoon Himalayan pink salt
1 cup coconut milk or non-dairy substitute
1tbs flax w/3 tbs water (mix and let it sit for 10 mins)
½ cup coconut oil
¼ cup lemon juice
1 cup blueberries
1/2 cup blackberries
Preheat the oven to 400 degrees.
Line a 12-cup cupcake pan with unbleached cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together coconut milk, oil and lemon juice.
Pour the wet mixture into the dry mixture and whisk until just combined.
Add flax mixture and whisk again until combined.
Fill the cupcake liners about two-thirds full with batter.
Top each muffin with blueberries & blackberries.
Sprinkle tops with coconut…
View original post 35 more words
The Best cookies ever : v)
1 cup butter
1 cup sugar
3 oz cream cheese
1 Tsp vanilla
2 1/2 cups flour
Preheat oven to 325 degrees
Grease cookies sheet(s)
Mix everything till creamy the stir in flour until blended
Bake for 15 minutes
Add Jam or Candy if desired.
Serve and enjoy!
Wow! This is so great, especially for vegans who miss the taste of cheese! (Read: me.) Great post! Will definitely be trying this one soon. (:
I am not a vegan, but I do try to eat a plant based diet most of the time. I highlighted some of my diet ideals in 7 Reasons I Became a “Flexi” Vegan. As I am allergic to dairy, eggs, and wheat/gluten, Macaroni and cheese is pretty much off limits for me. I’ve had to become very creative with my cooking. I have not become creative enough to make or invest in gluten free pasta. I often ignore my mild allergies if becomes very inconvenient to adhere to them. I have made this same cheese sauce with spaghetti squash or zoodles making it gluten free. This particular recipe I made for my Vegan bestie as a Christmas gift. She said it was really good and it didn’t taste vegan. I ate some and it was good; although not as good as good ol’ fashioned macaroni and cheese. I…
View original post 266 more words
A nice treat for friends and family!
1 Grade A large (or equivalent) egg (preferably cage free)
Something to grease the pan (butter, magerin, oil ect)
Egg pan (or muffin pan)
Crack raw eggs over those little egg holder thingies
Fill the inside of the pan with water
Cook for 10 to 20 minutes or until the eggs have been solid for 5 minutes
Cut english muffins in half (if pre halved ignore this step)
(optional) Season egg to preference, I recommend cheese and pepper
Place egg between buns and serve immediately