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VIEWS: 15 PAGES: 5

									Orange Agave
Chocolate Chip Cookies
MAKES: 2 dozen large cookies

                                                           2/3 cup agave nectar or maple syrup
                                                           2/3 cup canola oil
                                                           2 tablespoons non-dairy milk
                                                           1 tablespoon ground flax seeds
                                                           1 1/2 teaspoons vanilla extract
                                                           1 tablespoon grated zest of one orange
                                                           1 1/2 cup organic all purpose flour
                                                           1 cup whole wheat pastry flour
                                                           3/4 teaspoon baking soda
                                                           1/4 generous teaspoon salt
                                                           1 cup grain-sweetened vegan chocolate chips




A well-behaved chip cookie sweetened with agave
nectar, a lively touch of fresh orange flavor and bit of
whole wheat flour. Agave makes this just-cakey-enough
cookie pleasingly soft in the center, firm and crisp
along the edges. Replace maple syrup for agave nectar
if desired for a slightly less sweet cookie.

Preheat oven to 325°F. Line baking sheet with
parchment paper. In a large bowl whisk together agave
nectar, canola oil, non-dairy milk, ground flax seed,
vanilla extract and orange zest until smooth, about 2
minutes. Sift in all purpose flour, whole wheat pastry
flour, baking soda, salt and mix to form a soft dough.
Fold in chocolate chips. Drop generously rounded
tablespoons of dough onto lined baking sheets 2
inches apart. Bake for 12 to 14 minutes, until edges
are golden. Let cool on baking sheet for 5 minutes,
then transfer to wire racks to cool completely. Store in
tightly covered container.




          visit www.veganlatina.com/free/ for more recipes | Copywrite 2009 Flying Dinosaur Inc.
Cowboy Cookies
MAKES: 2 dozen large cookies

Big, satisfying oat and brown sugar cookie chock full of
all kinds of things like nuts, coconut and best of all     2 cups all purpose flour
                                                             OR
chocolate. Use vegan chocolate chunks if you can find
                                                           2 cups Gluten Free Mix (see below)
'em here! Make them gluten free by mixing up a
double batch of the following gluten free mix or use       2 cups quick cooking oats
your favorite gluten-free baking mix.                      1 teaspoon baking soda
                                                           1/2 teaspoon baking powder
Tip: A lazy way to toast pecans is to make use of that
preheating oven, since nuts like to be toasted in low-     1/2 teaspoon salt
ish heat anyway. Spread them on a cookie sheet and 5       2/3 cup canola or peanut oil
minutes into turning the oven pop the sheet right in.
                                                           2/3 cup organic
Bake for 6-10 minutes, watching very carefully! Nuts
should be fragrant and just barely browned. Remove         3/4 cup firmly packed organic dark brown sugar
from oven and allow to cool before chopping or             1/2 cup non-dairy milk
breaking into smaller pieces, if necessary.
                                                           1 tablespoon ground flax seed
Preheat oven to 350. Lightly grease 2 medium sized         1 teaspoon vanilla extract
baking sheets.                                             1 cup shredded coconut

In a medium sized bowl sift together oats, flour, baking   1 cup semisweet chocolate chunks or chips
soda, baking powder and salt. Set aside.                   1 cup chopped toasted pecan pieces

In a large bowl beat together oil, sugar, brown sugar,
non-dairy milk, ground flax seeds and vanilla. Fold in
half of flour/oat mixture to moisten, then fold in
                                                           Isa & Terry’s Gluten Free Mix
remaining half. Just before mixture is completely          1/2 cup almond flour or coconut flour
combine fold in coconut, chocolate chunks, and
pecans.                                                    2/3 cup white rice flour
                                                           2/3 cup quinoa flour or millet flour
For each cookie drop 1/4 cup of dough onto cookie          6 tablespoons tapioca flour
sheets, about the size of a golf ball. Dough will be
sticky and thick. Leave about 2 inches of space            2 tablespoon ground flax seed
between each. Flatten slightly with moistened fingers
                                                           Mix all ingredients together prior to measuring
or the moistened back of a measuring cup, repeat           and using in recipes.
dipping in water for each cookie. Bake for 14-16
minutes until edges start to brown. Let cookies rest on
baking sheet for 5 minutes then transfer to wire racks
to complete cooling.

Store loosely wrapped in plastic. These are also ideal
cookie jar cookies!




          visit www.veganlatina.com/free/ for more recipes | Copywrite 2009 Flying Dinosaur Inc.
Classic
Roasted Tomatillo Salsa
MAKES: about 3 1/2 cups salsa


                                                              1 lb fresh tomatillos
                                                              3-4 Serrano chilies, stemmed removed
                                                              (use jalapeño if you can't find Serranos)
                                                              4 cloves garlic
                                                              1 small white onion, roughly chopped
                                                              1 cup fresh cilantro leaves, lightly packed
                                                              2 scallions, white and green parts divided
                                                              1/2 teaspoon or more salt to taste
                                                              2 Tablespoons or more water




So easy and so good you may never want to be caught dead with a jar of tomatillo salsa ever again. Keeps
well in the fridge for a week or more and is equally at home on a tortilla chip as it is smoothing a tamale or
on a sandwich. A good excuse to have fresh tomatillos on hand too!

Tip: If you only have canned tomatillos broil only the other vegetables. Blend the canned tomatillos with
their juices plus the roasted veggies as directed.

Remove papery husks from tomatillos, place in large bowl and cover with warm water. Slosh tomatillos
around for a few minutes to remove their sticky, waxy coating. Drain and pat dry.

Preheat broiler to high. In a cast iron skillet or broiler-safe dish place serranos, garlic cloves, onion and
white ends of scallion and broil for 2-4 minutes until chilies are charred and blistered; some chilies may
even split open. Remove pan from oven and scrape chilies, garlic and onions into a mixing bowl to cool.
Place tomatillos in hot pan and broil for 6-8 minutes, turning occasionally with tongs until tomatillos have
turned a dull green have softened and have charred spots. I usually remove smaller tomatillos first and let
the larger ones roast the full 8 minutes. Turn off broiler and remove pan from oven. Move roasted
tomatillos to a bowl or plate to cool.

In a food processor pulse roasted whole serranos, garlic and onion for a few seconds. Add green part of
scallion and cilantro leaves and pulse again to finely chop, scrapping down sides of processor bowl several
times. Add cooled tomatillos, salt and water and pulse to a pureed or slightly chunky consistency,
whichever you desire. If you like a thinner, pourable-style salsa pulse in 1/4 additional cup water or more
as desired. Taste to adjust with more salt if desired. Best if served at room temperature.




          visit www.veganlatina.com/free/ for more recipes | Copywrite 2009 Flying Dinosaur Inc.
Homemade Soft Corn Tortillas
MAKES: 12 five to six inch wide tortillas

If you can lift a bag of masa harina, you can make
                                                                   1 1/2 cups Mexican masa harina
homemade corn tortillas. You don't need to be an expert
                                                                   (such as Maseca or Bob’s Red Mill masa harina)
tortilla maker to enjoy toasty soft warm corny goodness
either. The key to great tortillas is to keep hot, fresh           1 1/4 cups warm water
tortillas well covered so that they stay moist and pliable.        1/4 teaspoon salt
It makes just a little more than the usual amount listed in
most recipes but still less than doubling everything.

An aluminum or cast iron tortilla press makes whipping up a batch of tortillas insanely easy, so much you
may find yourself skipping toast at breakfast for these. A rolling pin and some waxed paper are perfectly
fine substitutes for a press, but once you find yourself hooked on corn tortillas it's a worthy investment that
will pay for itself in endless moments of tortilla joy.

In a mixing bowl combine harina, water and salt well to form a firm but pliable dough. If too crumble
stream in a little more water, if too moist sift in a tiny bit more harina. Knead dough for 2-3 minutes until
smooth. Separate dough into 12 equal pieces and use your palms to roll each into a ball. Cover dough
balls with a damp clean kitchen towel. Heat a cast iron skillet or griddle (avoid using non-stick) over
medium high heat. Do not oil skillet. The pan is ready when a few drops of water flicked onto its surface
sizzle.

If you're using a tortilla press line with a single long piece of plastic wrap or waxed paper folded in half and
placed inside of the press. Alternatively you can use two pieces of waxed paper and a rolling pin. If you
have a press simply place a ball of dough in the center of the plates lined with plastic, bring the top plate,
squish down the dough and bring down the lever to "lock" in place. If using a rolling pin place tortilla
between plastic or paper and roll very thin, less than an 1/8 inch, turning the tortilla around a few times to
get an even thickness.

Now that your tortilla is flat gently peel of the top layer of plastic. Either flip the tortilla onto your hand and
place in the pan or flip it directly onto the pre-heated cooking surface, taking care to pull of the plastic or
paper before it hits the pan. Cook on each side for 30-40 seconds or until surface of tortilla looks dry and
feels mostly firm, not too doughy, when pressed. Take care not to overcook to avoid hard dry tortillas. Flip
hot freshly cooked tortillas into a folded clean dish towel and cover completely with the towel to keep in
the heat and steam. Cook the rest of the dough this way, stacking and covering tortillas with new hot
tortillas and topping with that kitchen towel.

Serve immediately while still hot. As tortillas start to cool they will stiffen and become somewhat more
likely to crack if folded so serve tortillas wrapped in a clean cloth napkin or in a covered container, taking
out one as much tortilla as you're going to eat. Store tightly wrapped in the fridge. Tortillas reheat perfectly
in the microwave, just wrap in a damp paper towel and heat on high for 15-20 second until hot and
pliable.




          visit www.veganlatina.com/free/ for more recipes | Copywrite 2009 Flying Dinosaur Inc.
Homestyle Refried Beans
MAKES: about 4 cups

Homemade refried beans will always kick the canned
stuff three times till Sunday, or whatever that means.        2 tablespoons corn, peanut or olive oil
Creamy comfort food like this always satisfies and            3 cloves garlic, minced
sometimes just needs a side of rice and a simple salad to     1/4 lb. yellow onion, diced small
make a perfect meal.
                                                              1 jalapeno, seeded and minced
In a large heavy cast iron skillet over medium heat           1 teaspoon ground cumin
combine oil and garlic. Allow garlic to sizzle for 30         1/2 teaspoon dried oregano
seconds, then add onion and jalapeno. Use a wooden
                                                              1/2 teaspoon ground chili powder such as
spoon to stir occasionally and fry until onion begins to
                                                              ancho or a blend (optional but good)
turn translucent, about 10 minutes. Sprinkle in cumin,
oregano and chili powder and fry for another 30 seconds.      2 15 oz cans of beans (pinto or black or pink),
                                                              drained and rinsed
                                                                 OR
Stir in bean, bay leaf and water and turn heat up to
                                                              3 1/2 cups of cooked beans
medium high. Bring to boil, then reduce heat to medium
again and allow mixture to simmer for 20 minutes or until     1 bay leaf
over half of the liquid had been absorbed but about an        2 cups water
inch of liquid remains. Use a potato masher to mash the       salt and fresh pepper to taste
beans in the pot into a creamy paste, then stir to form a
thick, moist paste, anywhere from 5 to 8 minutes. If
refried beans appear to dry out. dribble in a little
remaining water a few tablespoons at a time till a desired
consistency is reached. Serve immediately.




          visit www.veganlatina.com/free/ for more recipes | Copywrite 2009 Flying Dinosaur Inc.

								
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