Thanks to the all-powerful Veganomicon for this one.
Caesar dressing:
1/3 cup slivered or sliced almonds
3-4 cloves garlic, peeled and crushed
3/4 cup silken tofu
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 heaping tablespoon capers
4 teaspoons caper brine
1 teaspoon sugar
1/2 teaspoon mustard powder
Salt
Croutons:
1/4 cup olive oil
4 cloves roasted garlic
1 tablespoon fresh lemon juice
1 medium size loaf French or Italian bread (little less than 1 pound), stale and torn or sliced into bite-sized pieces
1/4 teaspoon salt
Salad:
1 large head romaing lettuce, chopped
Freshly cracked black pepper
Handful or two of spinach and/or arugula, torn into bite-sized pieces (optional)
Saturday, 19 March 2011
Sunday, 13 March 2011
Pumpkin Spice Biscotti
Thanks to Chatelaine for this one- which I adapted just a bit. They turn out just right! And the recipe makes a ton!
Ingredients
2 1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup unsalted raw shelled pumpkin seeds (pepitas)- I used chocolate chips instead to entice Andrew to eat them.
2 tsp pumpkin-pie spice
1 1/2 tsp baking powder
1/8 tsp salt
2 eggs/egg substitute
1/2 cup pumpkin purée
1/2 cup unsalted butter, melted
1 tsp vanilla extract (and I added about 2 tsp of maple syrup!)
1/4 cup coarse sugar
Preheat oven to 300F. Line a baking sheet with parchment paper. In a large bowl, stir flour with sugar, pumpkin seeds, pumpkin spice, baking powder and salt.
In a separate bowl, whisk eggs with pumpkin purée, butter and vanilla extract. Pour egg mixture into flour mixture and stir to combine.
Transfer dough to a lightly floured surface. Shape into 2 long, flat logs, about 2 in. wide and 1/2 in. thick. (Dough will rise as it bakes.) Sprinkle coarse sugar on top of logs, pressing gently so it adheres. Bake for 30 min, until centres are firm to the touch.
Remove from oven and let cool 5 min. Reduce oven temperature to 275F. Using a serrated knife, cut logs into 1/2-in. pieces. Place cut-side down on the baking sheet and bake an additional 35 min. Cool completely on a rack.
Ingredients
2 1/2 cups all purpose flour
1 cup granulated sugar
1/4 cup unsalted raw shelled pumpkin seeds (pepitas)- I used chocolate chips instead to entice Andrew to eat them.
2 tsp pumpkin-pie spice
1 1/2 tsp baking powder
1/8 tsp salt
2 eggs/egg substitute
1/2 cup pumpkin purée
1/2 cup unsalted butter, melted
1 tsp vanilla extract (and I added about 2 tsp of maple syrup!)
1/4 cup coarse sugar
Preheat oven to 300F. Line a baking sheet with parchment paper. In a large bowl, stir flour with sugar, pumpkin seeds, pumpkin spice, baking powder and salt.
In a separate bowl, whisk eggs with pumpkin purée, butter and vanilla extract. Pour egg mixture into flour mixture and stir to combine.
Transfer dough to a lightly floured surface. Shape into 2 long, flat logs, about 2 in. wide and 1/2 in. thick. (Dough will rise as it bakes.) Sprinkle coarse sugar on top of logs, pressing gently so it adheres. Bake for 30 min, until centres are firm to the touch.
Remove from oven and let cool 5 min. Reduce oven temperature to 275F. Using a serrated knife, cut logs into 1/2-in. pieces. Place cut-side down on the baking sheet and bake an additional 35 min. Cool completely on a rack.
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