“I hate the notion of a secret recipe. Recipes are by nature derivative and meant to be shared – that is how they improve, are changed, how new ideas are formed. To stop a recipe in it’s tracks, to label it “secret” just seems mean.”
― Molly Wizenberg
Stone Fruit Cobbler
Biscuit Bottom (optional)
½ batch of biscuit or scone recipe from a multi-purpose pancake mix (i.e. Bisquick – recipe generally on the package)
3 cups sliced pluots, apricots, and/or plums
1/4 cup light brown sugar, lightly packed
3 tbsp. cornstarch
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup oatmeal
1/2 cup softened unsalted butter, diced
Preheat oven to 375 degrees.
Optional Biscuit bottom: put biscuit mix in a greased 9×9” baking dish. Bake for about 20 minutes or just until the middle top of the layer no longer looks raw.
Combine all Fruit Base ingredients in a bowl. Pour mixture into a 9×9″ baking dish (over biscuit bottom) and level out.
Combine all Crisp Topping ingredients, except the walnuts, in a bowl. Work together with fingers or a fork until clumpy, then stir in nuts. Scatter evenly over the fruit mixture.
Bake the crisp for 40-45 minutes, or until the fruit is bubbling and the top is browned. Serve warm or at room temperature.
1 bottle of chilled moscato
1 cup of chilled Gold Rum
¼ cup of chilled Orange Liqueur
2 cups of cubed peaches and nectarines
In a bowl, combine the cubed fruit and rum. Stir gently.
In a pitcher, add Moscato and orange liqueur.
Add fruit and rum mix to pitcher. Stir gently.
Can be stored immediately or chilled for later enjoyment.
2 cups chocolate cherry tomatoes, halved
1 tablespoon of olive oil
dash of salt
1-2 pounds of boneless skinless chicken breasts, rinsed and patted dry
1 tablespoon of Grandma D’s Spice (coming soon to http://www.nephresha.com)
5 cups of chopped romaine lettuce
3 Persian cucumbers, sliced
2 cups fresh garbanzo beans
1 cup herbed feta cheese
½ cup of purple basil chiffonade
3 tablespoons of balsamic vinegar
3 tablespoons of extra virgin olive oil
Salt and fresh cracked pepper to taste
Preheat oven to 425.
Sprinkle Grandma D’s Spice onto both sides of chicken breasts and rub on to evenly coat.
Bake on a flat sheet for about 20 to 25 minutes, or until the internal temperature of the thickest part of the breast is at 165 degrees. Let cool for about 10 minutes.
While chicken is in the oven, lay the tomatoes on a cookie sheet and drizzle with a little olive oil and sprinkle a small amount of salt evenly on the tomatoes. Let cool for about 5 minutes.
Put in the oven and roast until some of the skins begin to wilt and caramelize, about 15-20 minutes.
Layer the remaining salad ingredients in a salad bowl.
In a small bowl stir dressing ingredients together. Dressing should be a little on the salty side.
Once the chicken and tomatoes have cooled off, add dressing to the salad, then add chicken and tomatoes and toss the salad until dressing is evenly coated. Serve immediately.
Chilled English Pea & Broccolini Salad
Should be made while blanched veggies are chilling.
1 tbsp. sherry vinegar
¼ cup Veganaise
1 tbsp. olive oil
¼ tsp smoked paprika
Zest and juice of one small lemon
Salt and pepper to taste
Stir all ingredients in a small bowl.
2 cups fresh English peas
½ pound Broccolini
1 pound of pearl onions
Blanch English peas, boiling until peas are to desired softness. Peas will take a bit longer.
Cut off root of pearl onions; imprint a shallow X in the bottom of each onion. Blanch onions, then peel or squeeze the skin of the onions from the top to remove outer layers of onions.
Blanch Broccolini, only boiling until bright green, a minute or two.
Strain and dry veggies, set aside in a paper towel lined bowl. Refrigeration for 30 minutes is ideal.
Pat veggies dry with paper towels, remove paper towel from bowl.
Stir in enough dressing to fully coat the veggies, add more salt and/or pepper to taste if desired.
¼ cup of olive oil
½ tbsp. finely chopped fresh parsley
½ tbsp. finely chopped fresh garlic
¼ tsp salt
Stir all ingredients in small bowl.
12 slider buns or dinner rolls, sliced in half (Vegans – no milk, eggs, or honey in bread ingredients)
Two red bell peppers, seeded and cut into two inch cubes
3 portabella mushroom caps, quartered
1 small onion, julienned
4 tbsp. olive oil
Garlic salt, salt, pepper to taste
Preheat oven to 450.
Preheat skillet on medium high heat, add 2 tbsp. olive oil to pan. Cook bell peppers, seasoning with garlic salt, salt, and pepper to taste. Cook to desired softness, some char on the skins is a good thing! Set aside.
Preheat another skillet on medium high heat, do not add oil yet. Add mushrooms to dry pan and cook on each side for a minute or two. Add 2 tbsp. olive oil, garlic salt, salt and pepper to taste. Cook to desired softness. Set aside.
Using one of the used skillets, caramelize onions on medium low heat in the leftover oil and liquid from the pan until soft, seasoning with salt to taste.
Using a butter knife or fork, spread Slider spread on inner side of each opened slice of bun and place face up on a baking sheet.
Brown buns in oven for a couple minutes, rotate pan 180 degrees and then a couple more minutes until golden brown.
For each slider add 1 slice of bell pepper and 1 slice of mushroom, and a forkful of caramelized onion.
The Best Vegan Macaroni and Cheese You’ll Ever Have!
16 oz. small macaroni or small shell pasta
1 Daiya Cheddar Style Block
1 Daiya block of choice – cheddar, jalapeño Havarti, jack, or Gouda
½ container of Daiya Plain Cream Cheese Style Spread
1 Earth Balance Vegan Buttery Stick
3 cups (approx.) unsweetened soy milk – or almond or hemp milk
1½ cups Daiya Cheddar and/or Mozzarella Style Shreds
½ tbsp. Tony Chachere’s Original Creole Seasoning – more to taste
Preheat oven to 375.
Boil pasta al dente.
While cooking pasta, cut up Daiya blocks and buttery stick into ¾ inch cubes and place in a bowl.
Drain pasta, transfer back to pot, put stove on medium heat.
Add about 1 cup of soy milk, the cut up cheese, the cream cheese style spread, and the Tony Chachere’s.
Stir well and consistently until the cheese melts, adding soy milk ½ cup at a time, and more seasoning to taste. Mixture should be slightly soupy.
Transfer mixture to casserole dish, sprinkle Daiya shreds on top, and lightly sprinkle more Seasoning over the top.
Bake for about 35 minutes, or until top is golden brown.
Remove from oven and let sit 10-15 minutes before serving.
Amazing Salad with Simple Lemon & Olive Oil Vinaigrette
Zest of ½ a lemon
Juice of 1 lemon
2 tbsp of olive oil
Pinch of salt
Pinch of pepper
1. Whisk until well mixed, season as desired. Dressing should be on the salty side
2. Pour over salad before oil and juice separate, about 2 tablespoons at a time
3. Toss salad and taste lettuce to test dressing levels. Add more if needed, being careful not to make salad soggy
Thinly sliced shallots
Dried berry medley
Chopped candied walnuts
Chopped shredded carrots
Chicken and Vegetable Alfredo Lasagna
4 tablespoons of butter OR 2 tablespoons of butter and 2 tablespoons of olive oil
2 cups of thinly diced carrots
2 cups of chopped portabella or crimini mushrooms
2 cups of chopped zucchini
2 shallot bulbs, thinly sliced
2 cloves of chopped garlic
2 chicken breasts, cut into ½ inch pieces OR 1 package of raw Italian chicken sausage, casing removed
1 half pint of heavy cream
1-2 cups of milk
¼ cup of finely chopped sun dried tomatoes
1 cup of shaved or shredded parmesan cheese
1 chicken bouillon cubes or 1 tablespoon of Better Than Bouillon chicken base
9 lasagna noodles
Salt, pepper, and garlic salt to taste
Preheat oven to 375
Start boiling a large pot of water for lasagna noodles
Warm up pan on medium low heat, add butter and oil & allow butter to melt and coat the pan
Add all vegetables except garlic and sun dried tomatoes, season to taste, and sauté for 10 minutes, stirring occasionally until vegetables begin to soften. Move veggies to one side of the pan.
Add chicken to the empty side (season to taste if using chicken breasts) and get the outsides cooked then mix together with the veggies
Add garlic and continue to sauté for another 10 to 15 minutes, stirring occasionally, until veggies are almost completely soft
Get the lasagna noodles into boiling water and cook noodles until slightly undercooked
Add cream, milk, and bouillon to the chicken and veggies
Increase heat to medium or medium high and reduce liquid, stirring frequently, for about 10 minutes, or until sauce has a more creamy consistency. The reduction and the starch from the veggies will cause the sauce to thicken slightly. Season sauce with more salt and pepper if needed.
Once noodles are done, arrange them in either strainer or pot so they won’t stick to each other or rip too much. Adding a little oil to the noodles is a good method.
Layer a 9X9 inch baking sheet as follows: Sauce mix, noodles (cutting noodles to fit pan size), sauce mix, sprinkle of sun dried tomatoes, light sprinkle of cheese. Noodles, sauce mix, sprinkle of sun dried tomatoes, sprinkle of cheese. Noodles, sauce mix, light sprinkle of cheese.
Bake for about 30 minutes, until top begins to brown slightly
Remove from oven and let sit 10 minutes before cutting and serving