By Ingrid Hoffman 2 cups quinoa, pre-washed if possible 2 1/2 cups broth (vegetable or chicken) 16 scallions, white and light green parts only, sliced 1 cup golden raisins, chopped 1/2 cup rice vinegar 1/2 cup orange juice 1 teaspoon orange zest 2 tablespoons extra virgin olive oil 1/4 teaspoon cumin powder 1 cucumber, […]
Author: AHWebMaint
Jane’s Kitchen: Cock-a-Leekie Soup
6 servings of Impossible ‘chicken’ tenders, cut into bite-size chunks 1/4 cup Vegan chicken broth, or to taste 2 1/8 pints of water 1 onion, chopped 2 leeks, sliced 2 carrots, chopped 12 prunes, chopped 2 sprigs of thyme 1 bay leaf salt pepper Bring water and broth base to the boil. Add in the […]
Jane’s Kitchen: Scalloped Potatoes
1 tablespoon unsalted butter 3/4 cup fresh bread crumbs 2 tablespoons all-purpose flour 1 1/2 teaspoons dried thyme 1 1/2 teaspoons salt 1 teaspoon ground black pepper 3 russet (Idaho) potatoes, peeled and thinly sliced (Set the sliced potatoes aside in a bowl of cold water to cover to keep them from discoloring until ready […]
Jane’s Kitchen: Vegan Meatloaf w/ Impossible Burger
For meatloaf: ½ cup Panko breadcrumbs or 1 cup fresh soft breadcrumbs ¼ cup unsweetened vegan plant milk (preferably oat) or vegetable broth 2 packages (12 oz each) Impossible burger, if frozen defrost in fridge overnight 2 tablespoons tomato paste or ketchup or BBQ sauce 2 tablespoons vegan Worcestershire sauce, like Wizard’s or Annie’s; or […]
Jane’s Kitchen: Eggplant Parmesan Ragú
Ragú was introduced in 1947, and this was one of the most popular recipes in the New York Times that year. 2 cups Italian-seasoned bread crumbs 1 1/4 cups grated Parmesan cheese 2 medium eggplants, cut into 1/4″ slices 4 eggs, beaten Olive or vegetable oil 1 jar Ragú Chunky Gardenstyle Pasta Sauce 1 […]