pencrypted

So i got a new recipe book, its pretty damn sweet since it gives you a grocery list and then uses everything on it for meals for the entire week. So I just started week one, and I think it should be fun as I will be cooking something new that i likely have not had every day. The book is called “Vegan Cooking For One” by Lean Leneman ( http://tinyurl.com/vegan-cooking-for-one ). Today meal was a Potato Lentil bake, which is basically lentils, onions, mushrooms, basil in a soy milk/tomato paste/flour sauce, which is then baked over boiled potatoes. I served it with a side of steamed collards. Only took 40 mins or so, and it was good

A few weeks ago I made a salad for Kendras Christmas dinner party. I wasn’t sure how  well it would go over, it’s a favourite of mine, but most people don’t like what I do. To my surprise and delight, it went over well and I have been receiving compliments on it ever since.I figured I would post the recipe up so others can make it if they please (Andrew).

There are three parts to this salad and it likely works best if they are prepared in the following order:

1. The Mushrooms
2. The Dressing
3. The Greens  

First, The Mushrooms Ingredients:

•  1/2 cup of any cooking wine, white is preferable
• 1 tablespoon olive oil
• 2 tabelspoons soy sauce
• 2 tablespoons rice wine vinager
• 2 cloves garlic, finely chopped
• 2 big portobello mushrooms, stems removed

In a bowl whisk togethor all of the ingredients, save for the mushroom caps. Marinate the mushrooms in the mixture for 30 mins.While the mushrooms are marinating, heat up your oven to 400f. Place the mushrooms, upside down, onto a deep baking sheet and spoon some of the marinade into the caps. Cover with aluminium foil and roast for 30 mins, at which point you should flip the mushrooms and roast for another 10 minutes, uncovered.After 10 mins is up, remove from the oven and let cool till they are still warm, but not burning hot. Slice the mushrooms and put aside.

Second, The Dressing

Ingredients:

• 3 tablespoons grapeseed oil
• 1/4 cup red wine vinegar
• 2 tablespoons maple syrup
• 1/4 cup spicy mustard

Blend all the ingredients togethor…simple.  

Third, The Greens

Ingredients:

• 8 cups of greens
• 1 avocado sans peel and pit, cut in 2cm cubes
• 1 red onion, julienne
  
• 1 15ounce can of chick peas, rinsed

Combine all ingredients togethor in a salad bowl.    

Togethor 

Combine the greens, with the salad dressing and serve with a couple warm mushroom slices overtop. Enjoy :)     

Edit:wordpress is f-ing up the formatting on this for some reason. Apologies. Turns out wordpress does not like Google Chrome :-/

Ingredients:
2 1/3 cups all-purpose flour
1 cup water
1/2 cup non-dairy margarine
2/3 cup cocoa powder
2 cups sugar
1/2 tsp. salt
1 tsp. vanilla extract
2 1/2 tsp. baking powder
1/2 cup chopped nuts (optional)
Cinnamon to taste

Garnish - Confectioners’ sugar

Instructions:
1. Preheat oven to 350 degrees F/180 degrees C. Grease a 9 x 13-inch baking pan with non-dairy margarine, or you may also use vegetable oil to grease the pan or spray pan with vegetable cooking spray.

2. Combine 1/3 cup of the flour with water in a medium saucepan. Cook on medium heat untill thick, stirring constantly. Set mixture aside to cool completely.

3. Melt margarine and stir in the cocoa powder.

4. Sift together the remaining 2 cups flour with the baking powder.

5. Beat sugar, salt, and vanilla into the cooled flour mixture, then add the melted butter/cocoa mixture.

6. Add the above mixture to the sifted flour/baking powder mixture. Add chopped nuts, if desired.

7. Spoon batter into prepared baking pan and bake in preheated oven for 20 to 25 minutes. Let brownies cool in pan. Cut into squares when cooled completely. If desired, dust with confectioners’ sugar.

Makes 16 brownies.

-Maty