Melt butter in large soup pot (For the vegan version, simply substitute a plant-based oil for the butter. Walnut would be good, but use whatever you have on hand.). Chop onion and saute in butter (oil) until translucent.
Add spices and stir 'til fragrant.
Pour in tomato puree, water and barley, and simmer over medium heat until barley is tender (about an hour).
Turn off heat, add coconut milk, serve. Garnish with basil leaves and/or cheese if desired.
This soup is GREAT with a grilled cheese sandwich.
In a large dutch oven, heat the
carrot, salt and pepper in a dutch oven, cover with water
atermelon cubes in a sealable plastic bag and freeze for a minimum of
Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar (not the olive oil yet) to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature. It is recommended to let sit in the refrigerator for a few days.
he butter and shallots into a pan and leave whilst the
Into a large, heavy-bottomed pan, mix
Dice all of the ingredients into very small pieces.
Mix with lemon juice (fresh is best) and lime juice (about 3 large lemons and 1 large lime).
Add salt and pepper.
Chill and serve.
You can keep this in a Mason jar in the fridge for a long time.
The longer it sits, the hotter it gets.
Stir well and let it age for a lifetime.
Serves many.
Yield: One mom.
Mix first 7 ingredients and let stand for a few minutes.
Stir in oil of choice.
Store at room temperature if using soon.
If using fresh parsley refrigerate any leftovers.
Oil made with dried parsley may sit on counter top.
*BEST IF MADE A FEW DAYS BEFORE NEEDED TO ALLOW FLAVORS TO MELD.
Mix love and loyalty thoroughly with faith.
Blend in tenderness, kindness and understanding.
Add friendship and hope. Bake with sunshine for a lifetime.
Sprinkle with laughter and serve daily.
eatless ragout sauce, grease a medium sized skillet with olive
read the slices on a baking (cookie) sheet
he eggplant slices.
Bake for 15 minutes, turn over& spray
Cover with water bring to a boil. Lower heat and simmer
Preheat oven to 425\u00b0F (220\u00b0C). Line baking sheet with parchment paper.
Scoop out gills from the portobello mushrooms and discard. Spread margarine over each mushroom. Mix sundried tomatoes with thyme and sprinkle over top. Place on prepared baking sheet.
Bake 15 minutes or until tender and browned around the edges.
Sprinkle with basil before serving.
Tip: For a plant-based twist on the traditional garlic bread, sprinkle portobello with chopped garlic or garlic powder, then finish with parsley and a squeeze of lemon.
nd cilantro together with a little water, in a blender or processor
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Spray pan with cooking spray (13 x 9-inch baking pan or for a sheet cake use a 10 x 15-inch sheet pan).
In a large bowl, combine the cake mix, pudding mix, diet 7-Up or diet cola or water and egg whites; beat on low speed for 1 minute; beat on medium for 2 minutes.
Pour into baking pan.
Bake for 30-35 minutes for 13 x 9, and 12-18 minutes for sheet cake or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
50 degrees and lightly spray a 13 x 9 baking dish