German Potato Salad (Vegan, without Vinegar)

 Ingredients

2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds

1 tablespoon fine sea salt

¼ cup olive oil

⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish

⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 cloves garlic, roughly chopped

Freshly ground black pepper, to taste

3 stalks celery, chopped

Instructions

In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.

Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.

In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)

Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.

Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.

Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Easy Baked Beans

 Ingredients

1 can 55oz Bush's Original Baked Beans

1/4 cup onions chopped

1/4 cup green bell pepper chopped

1 1/2 cup ketchup

1/2 cup brown sugar

8-10 vege hotdogs

Instructions

Spray a large baking dish with no stick cooking spray. Preheat oven to 350 degrees F.

In a large bowl or pan, combine the beans, onions, green bell pepper, ketchup, and brown sugar.

Cut franks into desired size pieces. Stir into the beans.

Bake for about 40 minutes, or until beans are hot and bubbly.

Tofu Marinade - Gluten free

 Tahini, Dijon mustard, Gluten free Tamari or Soy Sauce

Bacon, Cheddar and Egg Casserole (pancake mix)

 Bacon Cheddar and Egg Casserole is the perfect dish for a hearty breakfast or brunch.
 
PREP 10 mins
TOTAL TIME 45-50 mins
SERVINGS 1 9"x9" pan (8-10 servings)
Ingredients
1 cup Krusteaz® Buttermilk Pancake Mix
½ cup Unsalted butter, melted
1 cup Milk, divided
4 Large eggs, divided
2 cups Shredded cheese, divided
10 slices Bacon, cooked, drained and diced small, divided
4 Green onions, trimmed and sliced into rounds (plus more for garnish if desired)
½ tsp Freshly ground black pepper
Directions
+
STEP 1
Heat oven to 375°F. Spray 9x9-inch pan with cooking spray and evenly drizzle with 1/4 cup melted butter, set aside.
 
STEP 2
In a medium bowl, combine the pancake mix, 1/2 cup milk, remaining 1/4 cup melted butter and 1 egg; whisk until smooth. Pour over melted butter in pan; set aside.
STEP 3
Evenly sprinkle with 1 cup of cheese and with half the bacon.
 
STEP 4
In a large bowl, add remaining milk, remaining 3 eggs, green onions, pepper and whisk to combine. Evenly pour over the cheese and bacon in pan.
 
STEP 5
Evenly top with 1 cup cheese and bacon and bake for about 35 to 40 minutes, or until lightly golden brown and set in the center.
STEP 6  Garnish with additional green onions and serve immediately.

https://www.krusteaz.com/recipes/bacon-cheddar-and-egg-casserole/

Sri Lankan Garlic Curry

 

Ingredients

• 4-5 tablespoons of cooking oil
• A handful of curry leaves(substitute with a bay leaf)
• 1 large onion finely sliced
• 1 medium-sized tomato sliced
• 2 green chilies chopped
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mustard seeds
• Salt to season(start with 1/2 a teaspoon)
• 1 cup coconut milk
• 1/4 teaspoon fenugreek seeds
• 200g of garlic cloves(this is about 4 heads of garlic, each will have 10-12 garlic cloves, so reduce or increase as you need)

Instructionally 

1. Clean and set aside the garlic cloves and have all the ingredients ready.
2. Set a small pan over medium heat and pour in oil(4-5 tbsp).
3. Let the oil heat for a few seconds, add curry leaves(handful, substitute with a bay leaf), onions(1 large sliced fine), tomatoes(1 medium), green chilies(2 green chilies).
4. Cook the following ingredients until the onions turn slightly brown. 2-3 minutes.
5. Add turmeric powder(1/2 tsp), red chilli powder(1/2 tsp).
6. Cook over low medium heat for 1 minute.
7. If you love a little crunch in your garlic, you can add the garlic cloves at this point or add the garlic cloves as instructed below.
8. Add mustard seed, salt(1/2 tsp). cook for 2 minutes or until they pop.
9. Pour in the coconut milk(1 cup), leave it to simmer over low heat for 2 minutes, and then add fenugreek.
10. Cook for a further 2-3 minutes over low-medium heat.
11. You will see the color change of the coconut curry gravy for the garlic clove curry.
12. Taste and season with salt.
13. Add the garlic cloves(200g of garlic cloves, this is about 4 heads of garlic, each will have 10-12 garlic cloves, so reduce or increase as you need).
14. Reduce heat, cover, and let the garlic curry cook for 10 to 15 minutes or until the garlic pods turn soft.
15. If you notice the coconut gravy reducing and want more gravy just pour in the 1/4 cup of water or extra 1/4 cup coconut milk just to add more gravy. 
16. This part will all depend on how much gravy you want or not.
17. Continue to cook
18. Serve warm as a side dish.

 Servings

12 tarts

Calories

60 kcal

Ingredients

 Filling

3 cups diced rhubarb

1 Tbsp. cornstarch

1/2 cup sugar(decreased from 3/4 cup)

Tarts

1 pkg. 12 frozen tart shells baked according to pkg. and cooled

Whipped cream

Small basil or mint leaves

Instructions

 

For the filling add the rhubarb, cornstarch and sugar to a small saucepan. Cook stirring occasionally until the rhubarb breaks down, about 5 min. Set aside to cool and then refrigerate.

When ready to serve, fill each tart with about a heaping tsp. of rhubarb, dividing among the 12 tarts. Top with whipped cream and a small basil or mint leaf.

Rhubarb Dream Bars

 Crust

1 cup all-purpose flour

1/2 cup sugar

1/2 cup butter room temperature

Filling

2 large eggs

1 cup sugar

1/4 cup flour

1/4 tsp. salt

2 cups diced rhubarb

Instructions

 

Preheat oven to 350F. Line the bottom of an 8×8″ pan with parchment bringing it up the sides so that it will be easy to remove the squares after. Whirl the crust ingredients in a food processor and then press into the prepared pan. Bake for 15 min., crust will still remain very pale in color.

While crust is baking mix together eggs, sugar, flour and salt and whisk well about 1 min. but no longer. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min.

Let the bars cool and remove with the parchment paper. Cut into squares.