Vegan Lasagna Ii

Ingredients

• Servings: 2
• 3 cloves garlic, minced
• 1/2 pound mushrooms
• 1 tablespoon vegetable oil
• 1 (10.75 ounce) can tomato puree
• 1 (10 ounce) package frozen spinach, thawed and drained
• 2 teaspoons garlic salt
• 2 tablespoons italian-style seasoning
• 1 (12 ounce) package soft tofu
• 2/3 (16 ounce) package instant lasagna noodles

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
• in a microwave-safe bowl, combine spinach, garlic salt, italian seasoning and tofu. blend until the mixture is an even consistency. heat in a microwave on high for 2 minutes.
• in a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
• bake 45 minutes in the preheated oven.

Chocolate Marquise

Ingredients

• Servings: 8
• 2 1/2 ounces bittersweet chocolate
• 2/3 cup butter
• 1 cup unsweetened cocoa powder
• 6 egg yolks
• 1/2 cup instant coffee granules
• 2 tablespoons water
• 2/3 cup white sugar
• 3 tablespoons honey
• 1/2 pint heavy cream

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in the microwave or in a small saucepan over low heat, melt chocolate, stirring until smooth.
• in a bowl, cream together butter and cocoa powder. in a separate bowl, beat egg yolks. dissolve instant coffee in water and beat dissolved coffee, sugar and honey into egg yolks until smooth. slowly beat in slightly cooled chocolate. beat in cocoa mixture.
• whip cream until stiff peaks form and fold into chocolate mixture. chill until serving.

rosemary sweet potato quiche

Ingredients

• Servings: 2
• 4 sweet potatoes, peeled
• 1/2 cup water, or as needed
• 1 tablespoon vegetable oil, or as needed
• 2 onions, thinly sliced into rounds
• 6 sprigs fresh rosemary
• 1/4 cup brown sugar
• 3 tablespoons dijon mustard
• 2 9-inch pie crusts
• 6 ounces crumbled goat cheese
• 8 ounces shredded monterey jack cheese
• 4 eggs
• 3/4 cup milk
• 1 pinch italian seasoning, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• poke holes into each sweet potato using a fork and place in a microwave-safe dish. add enough water to fill dish about 1/2-inch deep. cook sweet potatoes in the microwave until tender, about 12 minutes. transfer sweet potatoes to a work surface until cool enough to handle.
• heat oil in a skillet over medium heat; cook and stir onion and rosemary until onions are softened, 12 to 15 minutes. remove and discard rosemary sprigs. stir brown sugar into onions; cook and stir until onions are browned and caramelized, 3 to 4 minutes. stir mustard into caramelized onions and remove skillet from heat.
• slice sweet potatoes into 1/4- to 1/2-inch rounds.
• press each pie crust into a 9-inch pie dish. line both crusts with caramelized onions and top with 1/2 of the sweet potatoes. sprinkle 1/2 of the goat cheese and 1/2 of the monterey jack cheese over sweet potato layer. spread the remaining 1/2 of the sweet potatoes over the cheese layer and top with remaining goat cheese and monterey jack cheese.
• beat eggs, milk, and italian seasoning together in a bowl and pour over each filled pie crust until evenly filling out all the spaces around the sweet potatoes and cheeses.
• bake in the preheated oven until quiches are set in the middle, about 40 minutes.

double chocolate cookie bars

Ingredients

• Servings: 20
• 24 chocolate sandwich cookies
• 1/4 cup butter, melted
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 cups semisweet chocolate chips

Recipe

Preparation Time: 12 mins Cook Time: 25 mins Ready Time: 37 mins


• preheat the oven to 325 degrees f (165 degrees c).
• set aside 6 cookies and grind the rest in a food processor or blender. in a small bowl, stir together the cookie crumbs and butter until well blended. press into the bottom of an 11x13 inch pan.
• over a double boiler or in the microwave, melt 1 cup of chocolate chips together with the condensed milk and vanilla. stir frequently until smooth. spread evenly over the crumb crust. sprinkle the remaining cup of chocolate chips over the top. break remaining cookies into pieces by hand and sprinkle over the top.
• bake for 20 to 25 minutes in the preheated oven. chill completely before cutting into bars or it will make a big mess.

lebkuchen i

Ingredients

• Servings: 2
• 1 1/3 cups honey
• 1/3 cup packed brown sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup candied mixed fruit
• 1 tablespoon light sesame oil
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice (optional)
• 1/4 teaspoon ground nutmeg (optional)
• 1 1/2 cups all-purpose flour

Recipe

• spray bottom and sides of a 10 x15 inch glass pan with a non-stick spray. preheat oven to 325 degrees f (170 degrees c).
• in a 2 cup glass measuring cup, heat the honey and 1/3 cup sugar in a microwave for 1 minute. pour this mixture into a medium mixing bowl.
• sift together the flour, baking powder, and baking soda. add to the honey mixture. stir well.
• add and mix in by hand the candied fruit, oil, and spices.
• add 1 1/2 to 2 cups more flour. knead dough to mix (dough will be stiff). spread into pan. bake for 20 minutes until inserted toothpick comes out clean.
• cut into squares. may be frosted with sugar glaze or eaten plain. best if stored for 2 weeks.

maharani cupcakes

Ingredients

• Servings: 2
• sweet basil cream:
• 1 1/2 cups heavy whipping cream
• 1 bunch fresh basil, washed and dried
• sweet curry lemon curd:
• 1 cup white sugar
• 2 eggs, lightly beaten
• 2 tablespoons mild curry powder
• 3/4 cup fresh lemon juice
• 3 lemons, zested
• 1/4 cup unsalted butter, melted
• coconut cupcakes:
• 1 (18.25 ounce) package white cake mix
• 1 cup sweetened flaked coconut
• 1 1/4 cups water
• 3 eggs
• 1/3 cup vegetable oil
• 2 tablespoons coconut extract
• 6 cups confectioners' sugar, divided
• 1/2 (8 ounce) package cream cheese, room temperature
• 1 tablespoon silver dragees decorating candy

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 4 hrs 30 mins


• to make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. refrigerate the cream for 3 hours or overnight. strain and discard the basil.
• meanwhile, make the sweet curry lemon curd. use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. whisk together the white sugar, two eggs, and curry powder until smooth. stir in the lemon juice, lemon zest, and butter. cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. pour the cooked curd through a sieve and refrigerate for at least three hours or until set. the mixture will have the consistency of soft pudding.
• preheat an oven to 350 degrees f (175 degrees c). line 24 muffin cups with cupcake liners.
• combine the white cake mix and coconut flakes in a mixing bowl. stir in the water, three eggs, vegetable oil, and coconut extract. (for an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. fold the beaten egg whites into the cake batter.)
• scoop the cake batter into the prepared pans, filling the cups 2/3 full. bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. cool completely.
• in a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. refrigerate. beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. fold in the whipped cream and mix gently until fully combined.
• to decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. sprinkle with dragees.