Corsica Zucchini Gratin and Corsica Veal Stew (French)

Corsica Zucchini Gratin (French)

Instructions

1. Fry sliced zucchini in olive oil a little, add chopped garlic (2 cloves).
2. Arrange in pan.
3. Mix crème fraîche, milk.
4. Pour over veg and top with shredded cheese.
5. Bake.

Corsica Veal Stew (French)

Instructions:

1. Coat veal in flour.
2. Fry down in oil.
3. Add a little bacon bc of the lean meat.
4. Take out. Put aside.
5. Chop celery, carrot, onion; add back to pan and sauté?
6. Add white wine to deglaze and chicken stock.
7. Add meat back and herb bundle.
8. Cover and cook for 45 min.

Continue Reading..

Tam Tims - Australia (Copycat Tim Tams Recipe)

MAKES 8

Ingredients

• 1 cup gluten-free plain flour, plus extra for dusting
• 2 teaspoons granulated stevia
• 1/3 cup raw cacao powder
• 75 g cold unsalted butter, diced
• 1/4 cup milk (any kind, though full-fat dairy is best)

Ganache

• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons rice malt syrup
• 2 tablespoons raw cacao powder

Chocolate Coating

• 100 g dark (85-90% cocoa) chocolate, chopped into small, even-sized pieces

Instructions

1. Preheat the oven to 180°C and line a baking tray with baking paper. 
2. Place the flour, stevia, cacao powder, butter and milk in a food processor bowl and process to make a firm dough. Transfer the dough to a lightly floured work surface and knead until smooth. Roll the dough out between two sheets of baking paper to make a rectangle (about 5 mm thick). Cut into 16 smaller rectangles. Transfer to the baking tray and bake in the oven for 10 minutes. 
3. Meanwhile, to make the ganache, place all the ingredients in a small bowl and beat until fluffy. (For a firmer frosting, set the ganache mixture in the fridge for 15 minutes.) 
4. Remove the biscuits from the oven and allow to cool. Once cooled, spread a thin layer of ganache over eight of the biscuits and top each one with another biscuit, sandwiching them together. Place in the fridge while you make the chocolate coating. 
5. Melt the chocolate slowly in a microwave (or in a heatproof bowl over a saucepan of boiling water, making sure the base of the bowl doesn't touch the water). Dip each biscuit sandwich in the melted chocolate and place on the baking paper. Return to the fridge to set before serving. Store in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months. 

Continue Reading..

Ina Garten's Ultimate Ginger Cookie, Paige-Style

Paige's Ginger Molasses Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1/4 cup white sugar
• 1/4 cup butter
• 1/3 cup unsulfured molasses
• 1 flax egg
• 1 1/4 cups chopped crystallized ginger (6 ounces)
• Granulated sugar, for rolling the cookies

Directions

1. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
2. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, butter, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the flax egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
3. Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

Note: adapted from Ina Garten's Ultimate Ginger Cookie recipe. 

Continue Reading..

Ray's Vegan Soul: Dinner Recipes

Ray's Vegan Soul Dinner Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

The secret is to a great vegan soul meal is a rich vegetable broth/stock 

Always make your own

Making Veggie Broth is really the first step. When you are cooking save all the ends pieces of the veggies in a container or Ziploc bag. When you have time fill a large pot with fresh filtered water and veggies and cook for a least 1 hour low and slow. 

Veggie Broth

Ingredients

• 8 to 10 cups of water
• At least one onion
• 2 garlic cloves
• 2 carrots
• Ends and pieces from mushrooms and any other veggies 

Instructions

1. Add water and veggies to a pot and cook for at least one hour low and slow.

Collard Greens

Ingredients

• 2 bunches of Organic Greens (about the size of one traditional) washed
• 3 cups of veggie broth
• 1 Sautéed onion
• 3 Sautéed cloves of garlic
• 1 tablespoon of agave
• 3 tablespoons of balsamic vinegar
• 3 bay leaves
• ½ teaspoon of smoked paprika
• Smoke sea salt and pepper to taste 

Instructions

1. Wash greens really well cut into small pieces and place in steamer and steam for 20 minutes. While cooking sautéed onions and garlic. When greens have steamed add to pot along veggie stock, onions garlic, agave, balsamic vinegar bay leaves, paprika, smoked sea salt and pepper to taste. Cook greens for about 30 to 45 minutes.

Black-eyed Peas

Ingredients

• 1 lb of dry black eyed peas
• 5 cups veggie broth
• 1 tablespoon of Cajun seasoning
• 2 bay leaves ½ teaspoon of salt (taste)
• 1 onion chopped and sautéed
• 2 garlic cloves chopped and sautéed
• 2 fresh tomato diced or 1 15 ounce can 

Instructions

1. Wash peas really well and place in stock pot with veggie broth, Cajun seasoning bay leaves, salt, the sautéed garlic and onions and tomatoes. Cooks for 1 ½ low to medium heat 

Note: For a flavorful Rice substitute veggie broth for water

Continue Reading..

Ray's Vegan Soul: Juice and Beverage Recipes

Ray's Vegan Soul Juice, Beverage Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Liquid Sunshine 

serves 1 -2

Ingredients

• 2 ruby red grapefruits
• ½ inch of fresh ginger
• ½ inch of fresh turmeric 

Instructions

1. Peel grapefruits and place in the juicer, then add ginger and turmeric 

Note: This is a great recovery drink after a hard workout, the turmeric helps with pain and muscle fatigue.

Cucumber Pineapple Mint Drink

Ingredients

• 5 Cucumbers
• 1 Pineapple (peeled)
• 2 limes (peeled)
• A handful of Fresh Mint Leaves
• Agave to sweeten if needed 

Instructions

1. Juice cucumbers, limes, pineapple and mint leaves. Sweeten to taste. Optional: A few ice cubes

Continue Reading..

Ray's Vegan Soul: Dessert Recipes

Ray's Vegan Soul Dessert Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Vegan Date Cookie

Ingredients

• 1 cup soaked dates
• 1 ripe Banana
• 2 tablespoons of Almond Butter
• ¾ cups of Almond Meal
• ¾ cups of Quinoa Fakes
• 1 teaspoon of vanilla
• Pinch of salt 

Instructions

1. Add dry ingredients to food processor and pulse and wet ingredients and pulse until well mix. Place scoops of cooking on baking sheet and bake at 350 until firm Approximately 12 to 15 minutes.

Vegan Raw Cheese Cake 

Ingredients

Crust

• 1 cup of Dates
• 1 cup of Walnuts
• ¼ cup unsweetened Coconut
• Pinch of salt 

Cheese Cake Filling

• 1 ½ cup of Raw Cashews (soaked overnight)
• 1 lemon (juice from lemon)
• ¼ cup Coconut Oil
• ½ cup sweetener Maple syrup or agave
• 1 tablespoon of Vanilla extract 

Mango Glaze

• 1 cup of Mango
• ¼ cup of sweetener Maple syrup or agave
• 1 teaspoon of Vanilla extract 

Instructions

1. Crust combine all ingredients in food processor and pulse until crumbly. Press crust in springform pan. Blend ingredients for Filling and pour on top of crust. Blend glaze ingredients and spread on top of filing. Place in freezer until firm and remove from pan and serve.

Continue Reading..

Ray's Vegan Soul: Sandwich & Burger Recipes

Ray's Vegan Soul Sandwiches/Burger Recipes from Soul Fusion Summer Days: A combination of Raw and Cooked VEGAN Recipes.

Vegan Pulled “Pork” Jack Fruit

Ingredients

• 1 can of Organic Jack Fruit in water drained
• 1 tablespoon of Extra Virgin Olive Oil
• 1 red onion diced finely
• 2 garlic cloves diced finely
• ¾ teaspoon Smoked paprika
• Salt and Cayenne Pepper to taste
• 1 Cup of Favorite Barbecue Sauce 

Instructions

1. In pan place oil, onion and garlic sauté until onions are translucent. Add Jack fruit, cayenne, salt and sauce and allow to simmer or place in pan and bake in oven at 350 for about 30 minutes. Place on favorite bun and enjoy.

Black-eyed Pea Burger

Ingredients

• 1 can of Black-eyed peas or 2 cups of cooked peas
• 1 onion diced fine
• 5 cloves of garlic diced fine
• 1/3 cup favorite Barbeque Sauce
• 2 tablespoons of Coconut Amino
• 1 tablespoon of Balsamic Vinegar
• 1 tablespoon of Cajun Seasoning
• 1 ½ Quinoa Flakes
• Sweeter to taste
• Salt to taste
• Olive oil to sauté 

Instructions

1. In a pan sauté onion and garlic in a small amount of olive oil. Use a food processor or a potato masher and pulse peas add other ingredients and mix well. Make patties can make small slider or burgers. Place on baking sheet with parchment paper and bake each side at 350 degrees until outside is crisp. 

Note: This burger freezes well and can be frozen in separate patties and cooked in a pan with a little oil until heated thru and crisp on both sides. Also recipe in back for cooking blackeyed peas.

Continue Reading..