Rocky Road Cookies

Posted on 23 December 2012 by Father Symeon

Rocky Road Cookies
category: cookies

ingredients:

1 1/4 cups flour (You can use whole grain/grain-free flour mixture and replace 1/4 cup of the flour with cocoa powder for a double chocolate cookie)
1/2 teaspoon baking soda
pinch salt
1/4 cup sugar or Splenda (add more to taste)
1/4 cup margarine (You can replace up to 1/2 margarine with nut butter (almond or peanut butter, etc.)
1/4 cup nondairy milk
1/3 cup peanuts or your favorite, chopped large
1/3 cup dark chocolate chips or chunks
1/3 cup vegan marshmallows, chopped

directions:

Preheat oven to 375 ° F.   Grease a cookie sheet.

Mix flour, baking soda, and salt in a bowl. In another dish, cream together sugar, margarine, and milk.

Add the peanuts and chocolate to the dry ingredients, followed by the creamed ingredients.

Using your hands, form balls of cookie dough.  Press the balls onto prepared cookie sheet.  Press into each ball a few pieces of chopped marshmallow.

Bake the cookies for 8 minutes.

Makes: 18 cookies

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Sugared Asparagus

Posted on 23 December 2012 by Father Symeon

Sugared Asparagus                                                                                                 4-6 servings
category: sides

ingredients
3 Tbls. margarine
2 Tbls. brown sugar (or 2 Tbls. splenda + 1 Tbls. molasses)
2 pounds fresh asparagus cut into 2″ pieces (about 4 cups)
1 cup vegetable broth

directions
In a skillet over medium-high heat, dissolve sugar in margarine. Add asparagus and sauté for 2 min. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 8 – 12 min. or until asparagus is crisp-tender.

Remove asparagus to a serving dish and keep warm. Cook sauce, uncovered until reduced by half. Pour over asparagus and serve immediately.

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Veggie Stew with Herb Dumplings

Posted on 23 December 2012 by Father Symeon

category: stew
Veggie Stew with Herb Dumplings

ingredients
1/4 cup oil
1 medium onion, chopped
6 cloves garlic, minced
4 zucchini, chopped
4 yellow squash, chopped
2 large yams, roasted and chopped
Opt: other vegetables (diced tomatoes, bell pepper, mushrooms, etc.)
1/2 tsp. ground cinnamon
salt and pepper to taste
1 quart vegetable stock

Dumplings:
3 cups flour
1/2 cup margarine
egg substitute for 2 eggs
1/2 cup non-dairy milk
1 tsp. salt
1/2 cup fresh herbs such as thyme or oregano, chopped finely

directions
In a large pot, sauté onion in oil until clear, then add garlic (don’t let it brown/burn). Add zucchini and yellow squash and cook gently for about 10 min. Add Yams, cinnamon, salt and pepper and continue simmering another 10 min.

While vegetables are cooking mix the dumpling ingredients in a bowl and knead until smooth. Divide dough into 24 pieces and roll into balls. Add the stock and dumplings to the stew. Cover and simmer at least 30 min.

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Falafel

Posted on 20 March 2012 by Father Symeon

Falafel note: Prep time is 3-4 days!
Category: Entree
Recipe provided by Presbytera Bridget
(adapted from http://humus101.com/EN/2007/03/13/an-easy-falafel-recipe/)

Ingredients:
(makes ~25 falafel balls)
2 cups of dried chickpeas, soaked in water for 3-4 days
Crumbs from 2 slices of toast
6 cloves of garlic
2 tsp. baking soda
1 cup fresh parsley
1/2 cup fresh cilantro
1 tsp. ground coriander
1/2 small onion
1 tsp. ground cumin
1 tsp. paprika
1 tsp. salt or to taste
1/2 tsp. pepper
Oil for deep frying

Preparation:

1. Soak the chickpeas in a large bowl at room temperature, changing water daily and adding a 4″ piece of kombu the first two days.
2. Rinse soaked chickpeas and put them in a food processor with remaining ingredients (except oil). Process until you get a rough moist texture. Add a little water if needed, not too much or it will become soggy. Now is the time to check for saltiness, and add for taste. Let rest for 30-60 minutes.
3. Heat oil to 350°F.
4. Wet your hands and shape into 2″ balls, then flatten slightly or use a falafel mold (e.g., http://store.dedemed.com/authentic-falafel-mold.html). Fry until dark brown. Serve hot!

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Peanut Butter-N-Jelly Smoothie

Posted on 4 March 2012 by Father Symeon

Category: Beverages

Recipe provided by Presbytera Bridget

Print

Peanut Butter-N-Jelly Smoothie

Servings 2

Ingredients

  • 1 1/2 cups soy milk
  • 2 each bananas cut up
  • 1 cup strawberries or blueberries (or you favorite)
  • 2 tbsp peanut butter (may substitute almond butter)
  • 4 tsp jam or jelly (to blend with the fruit you've chosen)

Instructions

  1. In blender, process all ingredients until creamy.

  2. Add ice or use frozen fruit for a colder smoothie.

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