WANTED: Your favorite 'tried and true' recipes

[Guest guest]

I have a couple! This one's a super simple appetizer:

 

POLENTA " BRUSCHETTA "

 

1 pkg pre-cooked polenta

(or make your own with corn meal and water, according

to directions on corn meal box)

1 TBS olive oil

1 jar salsa (mild, medium or spicy!)

 

Slice pre-cooked polenta into 1/4 " rounds. Fry in

olive oil about 4 minutes per side, or until crisp and

golden. Remove to drain on paper towel. Top with

spoonful or salsa and serve!

 

 

--- ilovetocookvegan2 <teacups wrote:

 

> Our list has grown by leaps and bounds. We have an

> extensive recipe

> collection (all filed in our 'files' section under

> catagory, thanks to

> Kim).

> REPOSTED for our 'Special Notices' list members:

>

> But, we haven't spent much time sharing individual

> 'tried and true'

> recipes. I think by doing this, we can get to know

> one another abit

> better and can extend our collection of recipes even

> further. Why

> don't we try this?

>

> Please post your favorite, tried and true, vegan and

> gluten free

> recipe. Recipes should contain no gluten, meat,

> fish, poultry, dairy,

> or egg products. Everything else is acceptable and

> most welcome! If

> you have a recipe that uses dairy or egg products

> and don't know how

> to convert, please post it anyway, but make a note

> that it needs

> converted. We'll be happy to assist with the

> conversions.

>

> I'm really looking forward to some great new

> recipes! Please join in!

>

> ~ LaDonna ~

>

>

>

>

 

 

 

 

 

____

for Good

Donate to the Hurricane Katrina relief effort.

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[Guest guest]

This recipe is an adaptation of a carob cake listed

here in our recipe section. My family has renamed it

" Eat-The-Whole-Cake Cake. " After one bite, you'll be

tempted, too!

 

EAT-THE-WHOLE-CAKE CAKE

3/4 cup gluten-free flour blend

3/4 cup sweet rice flour (found in Asian section at

supermarket under " Mochiko " brand)

3/4 cup granulated sugar

1/2 cup cocoa powder

1/3 cup vegetable oil

3/4 tsp salt

1 TBS g/f baking powder

1 cup water

1 TBS pure vanilla extract

 

Pre-heat oven to 350 degrees. Mix dry ingredients in

large bowl. Add wet ingredients. Mix well. Pour into

lightly greased 8 x 8 glass baking pan and bake until

firm, approx. 30 minutes. Remove to cool on wire rack.

Frost with your favorite g/f frosting and eat the

whole cake!

 

-Mary

 

--- ilovetocookvegan2 <teacups wrote:

 

> Our list has grown by leaps and bounds. We have an

> extensive recipe

> collection (all filed in our 'files' section under

> catagory, thanks to

> Kim).

> REPOSTED for our 'Special Notices' list members:

>

> But, we haven't spent much time sharing individual

> 'tried and true'

> recipes. I think by doing this, we can get to know

> one another abit

> better and can extend our collection of recipes even

> further. Why

> don't we try this?

>

> Please post your favorite, tried and true, vegan and

> gluten free

> recipe. Recipes should contain no gluten, meat,

> fish, poultry, dairy,

> or egg products. Everything else is acceptable and

> most welcome! If

> you have a recipe that uses dairy or egg products

> and don't know how

> to convert, please post it anyway, but make a note

> that it needs

> converted. We'll be happy to assist with the

> conversions.

>

> I'm really looking forward to some great new

> recipes! Please join in!

>

> ~ LaDonna ~

>

>

>

>

 

 

 

 

 

Mail - PC Magazine Editors' Choice 2005

 

[Guest guest]

My favorite DESSERT is:

 

Chocolate Peanut Butter Pie

------------------------

Take one wheat-free (or gluten-free, as the case may be) pie crust and

bake per directions. [i buy a Rye pie crust from the health food store

and it tastes JUST like graham cracker crust, but I am intolerant ONLY

of wheat, so I can get away with rye.]

 

Make pudding mix (the cooked kind) with Soy milk (you could probably

use Almond Milk, or a combo of Soy and Almond).

 

Mix up 3/4 cup of Peanut Butter or Almond Butter (I like crunchy almond

butter) with 1/4 cup of confectioner's sugar.

 

After pie crust cools, spread Peanut or Almond Butter/Confectioner's

Sugar mix on bottom. Top with cooked pudding. Refrigerate until

thoroughly cool. You could add a non-dairy whipped topping, but I don't

like to bother with the extra calories, or the chemicals.

 

Enjoy!

---

Lynn Oliver