My good friend, Cody Kees, is in law school with me, and last year, I hosted a dinner for him and my other baby 1Ls with the famous Lippert Lasagna. It was such a hit that earlier this semester he asked if I'd do it for his mentees this year, and I was happy to oblige. This was one of the largest groups I've cooked for with 14 guests, and I was also surprised when I learned that I would have vegan guests, so that threw me for a bit of a loop at first, but I did some online recipe research and found some yummy choices for our guests with special tastes. :o)
Menu
Fruit Tray with Fluff Fruit DipLasagna
French Garlic Bread
Baby Spinach Salad
Sundried Tomato Basil Artichoke Vegan Pasta
Lemon Bundt Cake
Happy Vegan Carob Cookies
See my previous posts for recipes for my Fruit Fluff, Lasagna, French Garlic Bread, & Baby Spinach Salad.
Sundried Tomato Basil Artichoke Vegan Pasta
Ingredients:
1/2-1 lb of pasta, depending on how much you eat (be sure to buy vegan friendly!)
2 tablespoon olive oil
2 cloves of garlic
1/4 small onion, diced
1/2 red pepper, chopped
1 bunch fresh spinach, chopped
1 jar sun-dried tomatoes (preferably the dry kind and not the kind packed in oil)
1 jar of marinated artichoke hearts (or fresh, if you have them)
Lots of basil (either freshly chopped or dried)
Mushrooms (optional if you like them)
Directions:
In a medium-sized frying pan, heat olive oil, garlic and onions until onions start to brown (about 3-4 minutes). Add peppers, basil and spinach until spinach starts to looks wilted (another 4 minutes or so). Stir in the tomatoes, artichoke hearts and mushrooms, or any other veggies that sound good at the time. Let the mixture simmer for a while until everything starts to take on each others flavors. Oh yeah--don't forget to make the pasta!! Mix the pasta into the vegetables and eat.
Serves: 2
Preparation time: 20 minutes
Lemon Bundt Cake
Ingredients:
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 1/2 teaspoons lemon extract
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt 1 cup milk
1 tablespoon grated lemon peel Glaze:
1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar
Directions:
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.
Happy Vegan Carob Cookies
Ingredients:
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
cinnamon, to taste, optional
vegan chocolate or carob chips, put in as many as you like
1 cup raw sugar (turbinado #1; sucanat works too, but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
1/2 teaspoon salt
cinnamon, to taste, optional
vegan chocolate or carob chips, put in as many as you like
1 cup raw sugar (turbinado #1; sucanat works too, but sucks up a lot of the moisture)
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water
Directions:
Very important-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works much better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well.
1. Preheat oven to 350 degrees F. In a large bowl, mix together flour, baking powder, salt, and cinnamon. Stir in chips. Make a well in the center and set aside.
2. In a medium size bowl, add together sugar and oil; mix well. Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.
3. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets (top to bottom & 180 degree rotation). Bake another 4 minutes and check them. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here until they get to where I like them.
4. Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
Serves: almost 2 dozen; Preparation Time: 10 minutes; Cooking Time: 10 to 12 minutes
2. In a medium size bowl, add together sugar and oil; mix well. Add the vanilla and then add the water; mix well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to.
3. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets (top to bottom & 180 degree rotation). Bake another 4 minutes and check them. The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in two minute increments from here until they get to where I like them.
4. Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
Serves: almost 2 dozen; Preparation Time: 10 minutes; Cooking Time: 10 to 12 minutes
No comments:
Post a Comment