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Rheanna's Recipes
mostly vegan, all gluten-free original recipes by me
Created on 2005-09-27 05:47:33 (#8396627), last updated 2006-02-20
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Basic Info| Name: | orginal recipes |
|---|
BioThis is where I post all of my recipes. I'll mostly be using this as a reference for myself - most, if not all, of the recipes will be posted to ![[info]](http://l-stat.livejournal.com/img/community.gif)
mostly_vegan, or I will make a post that links to this journal. I'll try to post a few every week, when I cook something new. I'll also try to keep a list here on the user info page, with links. Every recipe posted to this journal, unless otherwise specified, is my own, and I hope to be able to write a cookbook with them sometime.
*Sweetly Spiced Coconut Rice and Peaches
* Dandelion Salad with Maple Hazelnut Dressing
* Vegan Not-Boring Borscht
* Purple Potato Salad with Sundried Tomatos and Artichoke Hearts
* Red Pepper, Fresh Baby Corn, Lemongrass, Basil and Coconut Curry
* Deep Fried Okra with Soy Basil Sauce
* Deep Fried Tofu with Chilli Plum Sauce
* White Asparagus with Lime and White Wine
* Carrots and Anise with Dill and Honey
* Spinach and Crimini Mushrooms in White Wine Mustard Sauce
* Super Amazingly Tasty Vegan Minestrone Soup
* Spinach sauteed with Almond Slices
* Mushrooms and Parsnips in Red Wine Sauce
* Yellow Tofu Curry with Peppers
* Thai Purple Cabbage Salad with Bean Vermicelli
* Spicy wild rice and fresh corn
* Savoury squash and apple soup with fresh herbs and maple syrup
* Morel and chanterelle balsamic and wine sauce
* Purple potatos with garlic and chives fried in walnut oil
* Try to use cast iron pans as much as possible.
* NEVER use teflon.
* NEVER use canola oil, margarine, or "vegetable" oil, they suck.
* only use olive oil, sunflower oil, sesame oil, walnut oil, peanut oil (rarely, for flavour), vegetable ghee, and avocado oil... or butter, if you really have to.
* don't use olive oil in asian cooking, don't use sunflower oil in european cooking
* walnut oil is a great substitute for butter - it has such a rich flavour.
* try to use organic ingredients as much as possible, they really do taste better for the most part
* try to use fresh ingredients as much as possible, they provide you with the greatest nutritional value and flavour.
* timing really is important when you're cooking.
mostly_vegan, or I will make a post that links to this journal. I'll try to post a few every week, when I cook something new. I'll also try to keep a list here on the user info page, with links. Every recipe posted to this journal, unless otherwise specified, is my own, and I hope to be able to write a cookbook with them sometime. *Sweetly Spiced Coconut Rice and Peaches
* Dandelion Salad with Maple Hazelnut Dressing
* Vegan Not-Boring Borscht
* Purple Potato Salad with Sundried Tomatos and Artichoke Hearts
* Red Pepper, Fresh Baby Corn, Lemongrass, Basil and Coconut Curry
* Deep Fried Okra with Soy Basil Sauce
* Deep Fried Tofu with Chilli Plum Sauce
* White Asparagus with Lime and White Wine
* Carrots and Anise with Dill and Honey
* Spinach and Crimini Mushrooms in White Wine Mustard Sauce
* Super Amazingly Tasty Vegan Minestrone Soup
* Spinach sauteed with Almond Slices
* Mushrooms and Parsnips in Red Wine Sauce
* Yellow Tofu Curry with Peppers
* Thai Purple Cabbage Salad with Bean Vermicelli
* Spicy wild rice and fresh corn
* Savoury squash and apple soup with fresh herbs and maple syrup
* Morel and chanterelle balsamic and wine sauce
* Purple potatos with garlic and chives fried in walnut oil
* Try to use cast iron pans as much as possible.
* NEVER use teflon.
* NEVER use canola oil, margarine, or "vegetable" oil, they suck.
* only use olive oil, sunflower oil, sesame oil, walnut oil, peanut oil (rarely, for flavour), vegetable ghee, and avocado oil... or butter, if you really have to.
* don't use olive oil in asian cooking, don't use sunflower oil in european cooking
* walnut oil is a great substitute for butter - it has such a rich flavour.
* try to use organic ingredients as much as possible, they really do taste better for the most part
* try to use fresh ingredients as much as possible, they provide you with the greatest nutritional value and flavour.
* timing really is important when you're cooking.
ConnectInterests (28):
african food, caribean food, chinese food, cooking, cooking for others, creative cooking, eastern european food, eating out, experimenting with food, french food, fresh fruits, fresh herbs, fresh vegetables, gluten-free, gourmet, indian food, italian food, japanese food, korean food, native american food, northern food, organic, south american food, spicy food, thai food, traditional food, vegan, vietnamese food
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