Thursday, June 30, 2011
Thai-Style Peanut Sauce with Honey
by: Jeramyn Feucht
I made this recently for our Global Outreach conference at church. We pray for missionaries in Thailand and this is one of the many foods that were on the Thailand table. I've also made it recently at home for us to enjoy, as requested by my husband:) It's great on chicken, rice, and vegetables.
* 1/4 cup honey
* 1/4 cup smooth peanut butter
* 1 tablespoon crunchy peanut butter (optional)
* 3 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 2 tablespoons extra-virgin olive oil
* 1 tablespoon sesame oil
* 2 teaspoons minced fresh garlic
* 1 tablespoon minced fresh ginger root
* 1 teaspoon crushed red pepper flakes
1. Stir together the honey, peanut butters, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.
Tuesday, June 21, 2011
shredded cheese, spinach, tomatoes
Nutella!!:) one of my favorites!
bananas and honey (This is one way they fix crepes, or "Palacinkes", in Macedonia.)
shredded cheese, cilantro, tomatoes
Olivia eats hers plain.
Sawyer likes his with just cheese, almost like a grill cheese sandwich but much better.
Crepes, for When You're Feeling Lazy
And here's another great one from The Part-Time Vegan: 201 Yummy Recipes that Put the Fun in Flexitarian!
This is something that my WHOLE family likes--all 4 of us, which is very unusual!! We're thinking of starting this as a traditional Sunday night meal because it's so easy and everyone enjoys them. PLUS this recipe gives Eric and I sweet memories of Europe, especially those cute street vendors that sell fresh crepes...ahhh.
1 c. whole wheat or white whole wheat flour
3/4 c. almond milk
1/2 c. water
2 tsp. sugar
1 tsp. vanilla
1/4 c. vegan margarine, melted
1/4 teaspoon salt
plus whatever fillings your heart desires:)
1. Whisk all ingredients except fillings together and refrigerate for about an hour. Remove and mix again.
2. Allow skillet to heat on medium for approximately one minute before starting to cook. Lightly grease skillet with vegan margarine. Swirl approximately 1/4 c. of batter into the pan so that all edges are covered. Cook on medium-high heat for a minute. Use a spatula to flip. Cook the other side. Crepes will be finished when very lightly browned. Repeat with remaining batter.
3. Fill 'em up and fold 'em! Use your creative genius. Serve immediately.
Tuesday, June 14, 2011
Anyone else lovin' these summer peaches??!! I'm blessed to live in Georgia where the peaches are extra sweet and this peach-thyme combo is awesome! I found this recipe in a cookbook: The Part-Time Vegan - 201 Yummy Recipes That Put the Fun in Flexitarian by: Cherise Grifoni. I'm trying out several recipes from this cookbook in order to review it for BookSneeze. This recipe is a for-sure keeper!
2 c. whole wheat flour
1 c. white whole wheat flour
3/4 to 1 c. sugar
1/2 tsp. salt
1 tbsp. baking soda
1/2 c. peach jam
1 1/2 c. almond milk
1 tsp. lemon extract
1/4 c. fresh thyme
1 c. peaches, diced
honey for drizzling
1. Preheat oven to 400F.
2. Combine both flours, sugar, salt, and baking soda in a large bowl. Set aside.
3. In a different bowl, whisk together the jam, almond milk, and lemon extract. Make sure to mix well!
4. Slowly add the wet mix to the dry mix. Stir as you go.
5. Fold thyme into mixture.
6. Fold peaches in gently.
7. Grease muffin tins with vegan margarine and add batter so each cup is about two-thirds full.
8. Bake for 25 minutes and then cool. Very gently remove from tin and drizzle with honey. Enjoy!!