Make These Foods OK

geekygourmetgirl: Not your grandma’s lemon meringue pie …...

Tue, 18 Jun 2013 22:27:23 -0400

Not your grandma’s lemon meringue pie … introducing the Limoncello “sky high” Soufflé Pie

lemon curd (6 egg yolks, 1 cup sugar, 1/4 cup limoncello liqueur, juice and zest of 2 lemons, 1/4 cup butter)

meringue (6 egg whites, beaten until stiff)

crust (1/2 cup butter, 1/2 Crisco shortening, 2 1/2 cups flour, 1 tsp. salt, 1 tsp. sugar, 4 tbsp. of cold water)

What better way to infuse booze into your meal than spiking the dessert! I added Limoncello to traditional lemon curd and the results were delicious. You can easily substitute a store-bought lemon filling rather than making the lemon curd yourself, but it is worth the extra effort. Fold in the egg whites into the lemon curd and pour into a pre-baked crust. The pie is fluffy, light, and just the right combination of sweet-tart.

Tip: For a crispier crust, I pre-baked the pastry shell before adding the filling. In a 350 degree oven, bake crust for 30 minutes on its own, then add the lemon filling and bake for another 30 minutes or until the pie is no longer wobbly in the center.

Pista Burfi (Pistachio Fudge)

Wed, 12 Jun 2013 02:51:34 -0400

Pista Burfi (Pistachio Fudge)

the-lost-are-found: makethesefoodsok: Tempeh and Black Bean Quesadillas this looks so bombbbb...

Sat, 01 Jun 2013 02:45:55 -0400

the-lost-are-found:

makethesefoodsok:

Tempeh and Black Bean Quesadillas

this looks so bombbbb omg

i made it and it is amazing

Chicken pakoda

Sat, 01 Jun 2013 02:44:27 -0400

Chicken pakoda

Chinese Tofu & Eggplant Hot Pot

Fri, 31 May 2013 04:53:00 -0400

Chinese Tofu & Eggplant Hot Pot

Orange Glazed Sesame Tofu & Pistachio Cabbage Slaw

Fri, 31 May 2013 04:16:40 -0400

Orange Glazed Sesame Tofu & Pistachio Cabbage Slaw

It is then fried eggplant and tofu

Fri, 31 May 2013 04:13:43 -0400

It is then fried eggplant and tofu

Grilled Avocado Tacos

Fri, 31 May 2013 04:06:21 -0400

Grilled Avocado Tacos

vegnews: Crunchy veggies, creamy avocado, and smooth spread....

Fri, 31 May 2013 04:03:00 -0400

vegnews:

Crunchy veggies, creamy avocado, and smooth spread. These are the things great vegan wraps are made of. Click here for the recipe for this bad boy.

gourmetgaming: Request: The World Ends With You – Absolute...

Fri, 31 May 2013 03:17:45 -0400

gourmetgaming:

Request: The World Ends With You – Absolute Shadow Ramen

I will readily admit I know absolutely nothing about The World Ends With You, but what I do know about is tasty food. And when a game comes along that features so much tasty food that people endlessly request it, eventually I have to give in. Maybe it was just one person several times a week requesting “Anything from TWEWY”, but hey even if it was – you’re one hell of a persistent individual, and I respect that.

Click ‘Read More’ for the full recipe!

Read More

recoverykitty: Popsicle Recipes: Chocolate Edition! Chocolate...

Mon, 27 May 2013 05:42:14 -0400

recoverykitty:

Popsicle Recipes: Chocolate Edition!

Chocolate Covered Strawberry Pops

Mint Chocolate Cheesecake Pops

Samoa Pops

Rootbeer Float Pops

Hot Cocoa Pops

Double Chocolate Swirl Pops

Creamy Chocolate Almond Milk Pops

Double Chocolate Frozen Fudge Pops

Nutella Pops

lisa-and-amy: Lisa: Sprouted Mung Bean Hummus I love hummus and...

Mon, 27 May 2013 04:44:08 -0400

lisa-and-amy:

Lisa: Sprouted Mung Bean Hummus

I love hummus and I love playing around with variations of traditional chickpea hummus like Lentil Hummus (see archive - November 23/11). The best part of making hummus at home is I can avoid the gross oils and additives in store-bought hummus and there is no plastic packaging to throw away.

This time I came up with what might be the best hummus ever! I used ShaSha Co.’s Bio-Bud sprouted mung beans instead of chickpeas.The results were amazing. As a bonus, sprouted mung beans offer added nutritional benefits, three times the nutrients of unsprouted beans along with a huge variety of vitamins, minerals and amino acids. For more information check out their website: http://www.shashabread.com/bio-buds/ .

Sprouted Mung Bean Hummus

1 c. sprouted mung beans

1 1/4 c. water

In a covered pot, cook the mung beans in the water for 30-35 minutes. Cool and transfer the cooked beans to a food processor with an s-blade.

Add:

juice of 1/2 lemon

2 T. tahini

1 T. tamari/Bragg’s

1 T. hemp/olive oil

1 clove garlic, minced

sriracha/sambal oelek/cayenne pepper to taste

Mix all the ingredients together in the food processor until relatively smooth. Taste and adjust the seasoning. If the mixture seems too thick, add more oil or lemon juice. This hummus can be used as a dip for veggies or crackers, or makes an excellent spread for a sandwich or wrap.