|Ann V S.||
2 large bell peppers, chopped (any color or 2 different colors)
1 medium onion, chopped
2 cloves of garlic, minced
3 cups of fresh or frozen broccoli flowerettes (optional)
1/4 cup water for sautéing
3 cups water
6 Veggie Bouillion cubes (if using salt free add 1 tsp salt)
1 1/2 cups uncooked quinoa, rinsed and drained
Add veggies and 1/4 cup water to a large pot. Bring to a boil, cover, lower to simmer and cook until peppers are almost tender. Add the 3 cups of water and veggie bouillion cubes, and bring to a boil. Add the rinsed quinoa, return to a boil, cover, lower heat to simmer and cook until all liquid is asorb and quinoa is tender, about 15 minutes. Let set covered for a few minutes. Stir and serve.
I will add the banana bread recipe soon!
Edited by Ann V Swissdorf on Sep 7, 2011 9:11 AM
|A former member||
250 grams hazelnut milk
250 grams dark chocolate (I used 58% cocoa content)
30 grams dried cherries, chopped fine
50 grams cherry preserves
1. Heat the hazelnut milk.
2. Pour steaming milk over the other ingredients in a bowl. Stir to combine.
3. Allow to cool until solid.
As far as tempering chocolate for the "shell" that's too difficult to explain just off the top of my head, so I will provide you all with a link should you be feeling adventurous enough to give it a try:(http://candy.about.co...)
Also, if anyone is interesed in a vegan candy making class, let me know. I would be more than happy to do a little "class" on how to temper chocolate and maybe make some coconut milk caramels...and anything else we can think of! :)