Category Archives: Recipes

Biscuits

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Ingredients

  • 2 cups all-purpose flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 3 tablespoons shortening
  • 2 tablespoons butter
  • 2/3 cup milk

Instructions

  1. Preheat oven to 450. Lightly grease a cookie sheet.
  2. Sift together the flour, baking powder, and salt.
  3. Cut the shortening and butter into the flour with a pastry knife.
  4. Add milk to form a soft dough.
  5. Mix well and pat out on a floured countertop until about 1/2 inch thick; cut out rounds.
  6. Place on prepared cookie sheet and bake for 12 to 15 minutes.

Adapted from Vegan with a Vengeance & Ruth Wakefield’s Toll House Tried and True Recipes.

Faidley’s Crab Cakes

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Ingredients
  • 1 pound backfin or jumbo lump crabmeat, picked over
  • 1 cup crushed saltine creackers
  • ½ cup mayonnaise
  • 1 egg
  • 1 TB Dijon mustard
  • 1 TB Worcestershire sauce
  • Dash of Tabasco Sauce
  • Unsalted butter or olive oil for sauteeing or Vegetable oil for frying
Directions
  • Spread the crabmeat out on a flat pan/cookie sheet and sprinkle the crushed saltines over the top
  • Mix together the mayonnaise, egg, mustard, Worcestershire, and Tabasco in a small bowl.
  • Pour the mayo mixture over the crabmeat/crackers and gently toss or fold the ingredients together, taking care not to break up the crabmeat lumps. Let the mixture sit for 2 or 3 minutes before forming the cakes.
  • Form the crabcakes by hand or with an ice cream scoop into 8 mounds about 3 inches in diameter and ½ inch thick. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. Place the cakes on a tray or platter lined with wax paper, cover, and refrigerate at least an hour before cooking.
  • Sautee cakes in unsalted butter over med/high heat for 4 to 5 minutes on each side until golden brown. OR Broil about 5 minutes each side in preheated broiler.

From: Shalavee.

Slow Cooker BBQ Chicken

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  • 1.5 lbs. Boneless, skinless chicken thighs
  • 1/2 cup of apple cider vinegar
  • 1 apple, diced
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon hot sauce (Crystal, Frank’s, etc)
  • 5 dashes of liquid smoke

Combine all ingredients in slow cooker and cook on low for 6 hours. Shred chicken and put back in slow cook for 30 minutes to an hour.

Kabocha Squash, Fennel, and Ginger Soup with Spicy Coconut Cream

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soup

  • 1 kabocha squash, halved and seeds removed
  • 1 large leek (or 2 small), white and light green parts sliced
  • 1 clove garlic, chopped
  • 1 small fennel bulb, cored and sliced (reserve some fronds for garnish)
  • 1 knob of fresh ginger (about 3/4 of an inch big), peeled and roughly chopped
  • 2 teaspoons fresh oregano (or 1 teaspoon dry)
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon coconut oil
  • 5 cups filtered water (alternatively you could use low sodium vegetable broth – see notes above)
  • 1 teaspoon fine grain sea salt
  • freshly ground pepper
  • 1 cup spicy coconut cream
  • 1 1/2 teaspoons fresh lemon juice

spicy coconut cream

  • 1 can organic coconut milk
  • 1 teaspoon fresh lemon juice
  • a couple pinches of salt
  • 1/8 teaspoon cayenne pepper

Preheat oven to 375° and line a rimmed baking sheet with parchment.  Rub a good amount of olive oil over cut side of squash; place cut side down on baking sheet and place in oven.  Cook squash until fork tender – about 50-65 minutes.  Let the squash cool until it’s ready to handle.  Scoop squash out into a bowl and set aside.

In a large soup pot, heat olive oil and coconut oil over medium heat.  Add sliced leeks and oregano, and sauté until leeks are soft; add garlic and cook for 30 seconds.  Add the fennel and ginger, and cook for about 5 minutes – until fennel is soft and ginger is fragrant.  Add the squash, bay leaf, water, salt, and pepper – stir.

Whisk the coconut milk, lemon juice, cayenne, salt, and pepper.

Turn the heat up and bring soup to a simmer, cook for roughly 30 minutes, stirring every so often. Remove from heat and stir in 1 cup spicy coconut cream.

In batches, puree soup in a blender, or food processor, until smooth.  Transfer soup back to the pot and bring to a low simmer, stir in lemon juice and taste for seasoning.

Serve soup with a dollop of leftover spicy coconut cream, poppy seeds, and chopped fennel fronds.

 

Note: just about any variety of squash works well here, just be mindful that if it’s smaller than a kabocha squash you will need to adjust the amount of liquid, seasoning, etc.

Adapted from Dolly and Oatmeal.

Red Beans & Rice

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  • 1 carrot, diced
  • 1 small onion, diced
  • 2 tbsp light olive oil
  • 3/4 tsp dry sage
  • 3/4 tsp marjoram
  • 1/2 cp dry adzuki beans
  • 2 1/2 cp vegetable broth
  • 2 tomatoes, diced (or 1 can diced tomatoes, rinsed & drained)
  • salt to taste (abt. 1 tsp.)
  • cooked rice
  1. In a large pan, saute the carrot and onion in the oil until tender.
  2. Add marjoram and sage. Saute 1 more minute.
  3. Add beans, tomatoes and vegetable broth.
  4. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours until beans are tender, stirring occasionally.
  5. Cook rice according to package instructions.
  6. Add cooked rice to cooked beans.
  7. Add salt to taste.

 

From The Vegan Family Cookbook (p. 160)

Sauerkraut

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  • smallish head of red cabbage sliced finely
  • 1.5 tsp salt per pound of cabbage

Mix cabbage and salt in bowl. Cover and let sit overnight. Pack cabbage in quart mason jar. Weight cabbage with pint glass partially filled with water. Cover and date mason jar/pint glass contraption. Check daily. When the liquid level drops considerably (about 1/4″-1/2″) sauerkraut is done.

Adapted from Mother Earth News.