TOASTED QUINOA BREAKFAST PIE
A pearly Toasted Quinoa Breakfast Pie made pearly by the addition of Minute Tapioca. Cooked in almond milk with brown sugar, raisins and vanilla. Served hot in a bowl drizzled with additional almond milk and topped with a smoky mixed nut crumble, a pat of margarine, light brown sugar, then dusted with cinnamon.
For an added treat, add to the toppings a tablespoon of Jif Whip Peanut Butter & Chocolate and a dusting of unsweetened dark cocoa! A true breakfast delight!
Makes 4-1/2 cups
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JAMAICAN ME CRAZY FLAN
Do you like cocoa, coffee, coconut, caramel? Then you’ll love this smok’n Jamaican Me Crazy flan!
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MINCEMEAT PEANUT BUTTER
Mincemeat, creamy peanut butter and almond milk. That’s all it takes to upgrade your sandwiches to spectacular!
Makes 1-1/3 cups Continue reading “MINCEMEAT PEANUT BUTTER”
MASHED SWEET AND WHITE POTATOES
A creamy blend of sweet and white potatoes combined with a homemade Creamy Cashew Butter, sliced green scallion and almond coconut milk. Serve as a side dish potato or make fried potato patties coated with Panko crumbs. Uniquely textured and uniquely delicious!
Makes 5-1/2 cups
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SWEET AND SOUR MUSTARD SAGE SAUCE
This is one of those all-purpose sauces chefs pray for. Creamy, sweet, sour. Mustard, sage, paprika, garlic and onion flavors highlight its essence. Use over all veggies plus for potato, pasta, bean, rice dishes. A universal sauce!
Makes 3-1/2 cups
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WALNUT BAKED STUFFED MUSHROOMS
Italian-style. Potent, rich and satisfying. Great as an appetizer, hot or cold, or as a main dish with marinara sauce and salad!
Makes 19 stuffed mushrooms plus 6 small meatballs
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PEANUT FRIED RICE MOLDS
Traditionally, chefs made fried rice out of leftover rice. That’s what we’re going to do here. Sauteed onions and rice, pan-fried and charred with peanuts and broccoli. Seasoned with garlic, ginger, wasabi and orange zest. Molded and served with a sweet ginger mustard sauce!
Makes 5-1/2 cups rice Continue reading “PEANUT FRIED RICE MOLDS”