Pinwheel Italian Calzones

From : http://www.yummly.com/recipe/external/Pinwheel-Italian-Calzones-Allrecipes
PREP 20 mins
COOK 10 mins
READY IN 30 mins
Ingredients
Original recipe makes 16 pinwheelsChange Servings
1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
1/4 cup finely chopped fresh mushrooms
1/4 cup finely chopped green bell pepper
2 tablespoons finely chopped onion
1 (8 ounce) can refrigerated crescent roll dough
1 (14 ounce) jar pizza sauce

Directions
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the ricotta cheese, Italian seasoning, salt, Parmesan cheese, mozzarella cheese, pepperoni, mushrooms, green pepper and onion. Set aside.
Unroll the crescent roll dough and separate into 4 rectangles. Press the remaining perforations together to seal. Spread the filling evenly onto the rectangles. Roll up the filling inside the dough starting at the short side. Slice each finished roll into four slices, and place cut side down onto a baking sheet.
Bake for 10 to 12 minutes in the preheated oven, until lightly browned. While the pinwheels are baking, warm the pizza sauce. Serve the pinwheels with pizza sauce in small cups for dipping.

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Broccoli Calzones

From : http://www.yummly.com/recipe/external/Broccoli-Calzones-Martha-Stewart
PREP: 1 hour 
TOTAL TIME: 1 hour 30 mins
SERVINGS:8

INGREDIENTS

1 tablespoon olive oil 
2 packages (10 ounces each) frozen chopped broccoli, 
thawed 
4 garlic cloves, 
chopped 1/4 teaspoon red-pepper flakes Flour, 
for rolling dough 2 packages (1 pound each) balls fresh or frozen pizza dough, thawed if frozen 
1 cup part-skim ricotta cheese 
1/2 cup grated Parmesan cheese 
1 1/2 cups shredded (6 ounces) part-skim mozzarella cheese 
Coarse salt and ground pepper 
Prepared tomato sauce (optional) 
1 medium red onion, finely chopped

COOK'S NOTE

To freeze: Prepare recipe through step 3. Tightly wrap each calzone in plastic; freeze until firm. Transfer calzones to resealable plastic bags; label and date. Freeze up to 2 months. To serve, unwrap calzones, and place on parchment-lined baking sheets; bake without thawing until golden, 35 to 40 minutes.

DIRECTIONS

STEP 1
In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
STEP 2
Preheat oven to 400 degrees. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
STEP 3
Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
STEP 4
Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
STEP 5
Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.

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Broccoli and Cheese Calzone

From : http://www.yummly.com/recipe/external/Broccoli-And-Cheese-Calzone-Food-Network


Total Time: 35 min
Prep 15 min
Inactive 5 min
Cook 15 min
Yield: 4 servings
Level: Easy

Ingredients
1 (15-ounce) container part-skim ricotta cheese
8 ounces shredded part-skim mozzarella cheese
1 (10-ounce) package broccoli florets, thawed and drained
Salt
Black pepper
1 pound bread or pizza dough, thawed
2 tablespoons grated Parmesan

Directions
In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.

Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.

Preheat oven to 400 degrees F.

Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.

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Taco Seasoning Mix

From : http://busycooks.about.com/od/homemademixes/r/tacoseasonmix.htm
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 10 package equivalents
Ingredients:
1/4 cup instant minced onion
2 Tbsp. chili powder
2 tsp. paprika
2 tsp. crushed dried red pepper flakes
1-1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1 Tbsp. salt
1/4 tsp. pepper
2 Tbsp. cornstarch
1 Tbsp. instant minced garlic
1 tsp. ground cumin
Preparation:
Combine all ingredients in a small bowl and blend thoroughly with wire whisk. Spoon mixture into a tightly closed container and label as "Taco Seasoning Mix". Store in a cool, dry place. Use within 6 months. Makes 6 packages (about 2 Tbsp. each) of mix. 2 Tbsp. equals 1.25-oz. pkg. purchased taco seasoning mix.

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Spaghetti Sauce Mix

From : http://busycooks.about.com/od/homemademixes/r/spaghettimix.htm
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1-1/3 cups
Ingredients:
1/4 cup instant minced onion
1/4 cup dried parsley flakes
1/4 cup cornstarch
1 Tbsp. dried green pepper flakes
1 Tbsp. salt
1 tsp. instant minced garlic
1/2 tsp. white pepper
1 Tbsp. sugar
1 Tbsp. dried Iralian seasoning
Preparation:
Combine all ingredients in a small bowl and blend well with wire whisk. Spoon mixture into a tightly closed container and store in a cool, dry place. Use mix within 6 months. Makes four batches of spaghetti sauce.
To make spaghetti sauce:
Brown 1 lb. lean ground beef in a large skillet over medium heat and drain well. Add 2-8 oz. cans tomato sauce, 1-6 oz. can tomato paste, 2-3/4 cups tomato juice or water, and 1/3 cup seasoning mix. Reduce heat and simmer spaghetti sauce for 30 minutes, stirring occasionally. Serves 4-6

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Sesame Seed Dip Mix

From : busycooks.about.com/od/homemademixes/r/sesamedipmix.htm
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 packages
Ingredients:
1/4 cup grated Parmesan cheese
3 Tbsp. toasted sesame seeds
1 tsp. salt
1-1/2 tsp. celery seed
dash pepper
1/4 tsp. garlic powder

Preparation:
Combine all ingredients in a small bowl and blend well. Spoon mixture into a small glass jar with screw-top lid. Label as "Sesame Cheese Dip Mix". Store in a cool, dry place and use within 4 months.
Makes a substitute for four packages (about 2 tablespoons each) of purchased mix.
Sesame Cheese Dip: Combine 1 cup of sour cream or plain yogurt and 2 tablespoons of mix and stir well to blend. Chill at least 1 hour before serving to blend flavors. Makes about 1 cup of dip.

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Pickling Mix

From : http://busycooks.about.com/od/homemademixes/r/picklingmix.htm

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 cup

Ingredients:

1/4 cup mustard seeds
1/4 cup dill seed
1/4 cup coriander seeds
2 Tbsp. crushed chili peppers
2 Tbsp. crushed bay leaves
1 Tbsp. celery seeds
1 Tbsp. white peppercorns
1 tsp. black peppercorns

Preparation:

Combine all ingredients and store in an airtight container in a cool, dry place. Place desired amount of spices in cheesecloth and use in recipes.

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Curry Powder

From : http://busycooks.about.com/od/homemadeseasoningmixes/r/Curry-Powder-Recipe.htm

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1/2 cup

Ingredients:

2 tablespoons ground cumin
2 tablespoons ground turmeric
2 teaspoons cinnamon
2 tablespoons ground coriander
1-1/2 teaspoons ground ginger
1 teaspoon dried mustard powder
1 teaspoon paprika
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper

Preparation:

Combine all ingredients and mix well. Store in small airtight container in cool place.

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Chinese 5 Spice Powder 1

From : http://homecooking.about.com/od/spicerecipes/r/blspice20.htm

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

2 Tbsp black peppercorns
3 star anise
2 tsp fennel seeds
Two 3-inch cinnamon sticks, broken into small pieces
6 whole cloves

Preparation:

In a small, heavy dry skillet, toast peppercorns over medium heat until they become fragrant, about 1 to 2 minutes. Shake pan often to prevent burning. Remove to a bowl. Repeat toasting process separately with star anise, fennel seeds, cinnamon, and cloves. 

Pour all of the toasted spices into a spice grinder (or clean coffee grinder) and grind to a fine powder. Let rest in the grinder for 1 minute, then transfer to a glass container and tighten lid. Store in a cool, dark place up to one month. 

Yield: about 1/4 cup 

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Chinese 5 Spice Powder

From : http://busycooks.about.com/od/homemademixes/r/chinese5spicmix.htm

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 tablespoons

Ingredients:

1 tsp. ground Szechwan pepper
1 tsp. ground star anise
1-1/4 tsp. ground fennel seeds
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground white pepper

Preparation:

Combine all ingredients in small airtight container. Store in a cool, dry place.

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Brownie Mix in a Jar

From : http://busycooks.about.com/od/homemademixes/r/browniemixinjar.htm

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 24 brownies

Ingredients:

2-1/4 cups sugar
2/3 cups unsweetened cocoa
1/2 cup chopped pecans
1/2 cup chocolate chips
1-1/4 cups flour
1 tsp. baking powder
1/4 tsp. salt

Preparation:

Pour sugar into a clean one quart jar with screw-top lid. Press down firmly. Add cocoa powder and press down firmly. 
Pour in chopped pecans, making sure pecans are evenly layered in the jar, then pour in chocolate chips. Combine flour, 
baking powder and salt. Pour into jar and seal.
Attach the following directions to the jar: 
Preheat oven to 350 degrees. Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup softened butter or margarine and 4 slightly beaten eggs. Mix with spoon until completely blended. Spread batter into a greased 9x13" pan. Bake at 350 degrees for 25-30 minutes or until set. Cool in pan.

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Homemade Italian Seasoning

From: http://frugalliving.about.com/od/foodsavings/r/Italian_Season.htm
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:

2 Tablespoons basil
2 Tablespoons marjoram
2 Tablespoons oregano
2 Tablespoons rosemary
2 Tablespoons thyme

Preparation:
1. Mix all ingredients in a bowl until well combined.
2. Use immediately or store in an air tight container.

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Herb Seasoning Mix

From : http://busycooks.about.com/od/homemademixes/r/herbseasonmix.htm
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 1/4 cup
Ingredients:

1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. dried parsley flakes
1 tsp. dried basil leaves
1 tsp. dried thyme leaves
1 tsp. dried marjoram leaves
1 tsp. white pepper

Preparation:

Mix all ingredients well, and store in cool dry place up to 6 months. One tsp. mix contains 1 milligram of sodium.

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Greek Seasoning Mix

From : http://busycooks.about.com/od/homemadeseasoningmixes/r/greekmix.htm
Total Time: 5 minutes
Yield: 1/2 cup
Ingredients:

1/4 cup dried oregano leaves
2 tablespoons fennel seeds
2 tablespoons dried crushed lemongrass
1 teaspoon black pepper
1/2 teaspoon salt

Preparation:
Combine all ingredients in a spice grinder or coffee grinder. Grind to a fine powder, bottle in an airtight container, and label. Store in a cool, dry place. Yields about 1/2 cup. Use within 6 months.

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Shangai Rice

From : www.Sulekha.com

Ingredients

Basmati rice  - 2 cups
Onion ( big )  - 1
Ginger - a small piece
Garlic - 6 cloves
Red chilli - 6
Carrot - 1
Beans - 10
Capsicum ( small ) - 1
Cabbage ( cut into thin slices ) - 1/4 cup
Leeks - a handful
Celery - a handful
Green chilli - 2
Soya sauce - 2 tsp
Vinegar - 2 tsp
Butter - 1 tsp
Salt - as needed
Oil - as needed

Method

1. Soak rice for half an hour.
2. Melt butter in a frying pan.
3. Add rice, fry, pressure cook with 4 cups of water and set aside.
4. Grind ginger, garlic, red chilli to a paste.
5. Grind celery, leeks to a paste.
6. Cut onion, carrot, capsicum , beans into thin slices.
7. Slit green chilli.
8. Heat oil in a frying pan.
9. Add green chilli, onion and fry for a few minutes.
10. Add ginger paste, leek paste and fry for sometime.
11. Add carrot, cabbage, beans, capsicum, salt, soya sauce, vinegar, cover with a lid and cook.
12. When the vegetales are cooked, mix with rice.

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Peppery Potatoes

From : www.Sulekha.com
Ingredients

Potatoes - 4
Chopped Garlic - 4 tsp
Grated Ginger - 2 tsp
Chopped Spring Onion - 4 tbsp
Oil - 4 tsp
Chopped Spring Onion Greens - 4 tbsp

Sauce Ingredients:

Dark Soya Sauce - 4 tsp
Schezwan Sauce - 2 tbsp
Tomato Ketchup - 2 tsp
Crushed Black Pepper - 2 tsp
Cornflour - 4 tbsp
Veg Stock Powder - 2 tsp
Vinegar - 2 tsp
Water - 4 cups
Salt

Method

1.First mix all the sauce ingredients and keep it aside.
2.Dust the parboiled potatoes with cornflour.Shallow fry it .
3.Take a pan heat the oil add ginger,garlic,spring onion fry it well and add sauce mixture and boil it.
4.Then add potato wedges,spring onion greens,mix it well and serve hot

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Best Vegetarian Pot Stickers

From : www.Food.com

Ingredients
1 red onion, sliced 
1 tablespoon minced ginger 
1 cup sliced shiitake mushroom 
1 cup white cabbage, shredded 
1 cup carrot, shredded 
1 cup chopped garlic sprouts or 1 cup chives 
1 teaspoon white pepper 
1 teaspoon sesame oil 
1/4 cup chopped cilantro 
1 package wonton skins, also called gyoza 
salt 
canola oil 

Directions:
In a wok or large saute pan, add a little oil and saute onions and ginger.
Add the mushrooms and stir.
Add the cabbage, carrots and chives.

Season.
When mixture is soft, place in colander to drain.
Add the sesame oil and cilantro when mixture is cooled.
Check for seasoning.
Using the gyoza skins, make half moon dumplings keeping the bottom flat.
In a hot non-stick pan, coat with oil and place dumplings.
When bottom gets brown, add 1/4 cup of water and immediately cover.
This will steam the dumplings.
Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy again and sticks to the pot.
Serve hot with soy sauce and vinegar for dipping.

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Yellow Pumpkin Soup

From : www.paltita.com/en/soup_001.html
serves 8
Ingredients:
500 g of yellow pumpkin
1 liter of skimmed milk
100 ml liquid cream
1 liter vegetable soup
4 slices of white loaf bread fried in avocado oil
Salt, pepper
1 teaspoon of finely chopped ciboulette
Paltita avocado oil

Preparation:
Cut the pumpkin in cubes and place them boiling water with salt. Once the pumpkin cubes are cooked, remove them from the water and let them cool. 
Keep the water boiling and add the vegetables to the water to obtain the soup needed. Cook approximately 30 minutes.
Once cool, put the pumpkin cubes in a blender with skim milk and liquefy. Pass the vegetable soup through a strainer and pour the soup into the blender; add salt and pepper to taste. 
Put the contents of the blender in a pot at low heat and stir every now and then. Cut the bread in small cubes and fry them in avocado oil until they are golden. 
Add the cream to the slowly cooking soup, stir, and check for salt and pepper. 
Serve the soup and add the croutons, the ciboulette and a splash of Paltita avocado oil.

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SUMMER WHITE BEAN SALAD

From : circle-b-kitchen.squarespace
Serves 6 to 8

Ingredients

3  15-ounce cans cannellini beans, rinsed and drained
1/2 cup chopped red onion
1/2 cup chopped fresh parsley leaves
1/4 cup chopped or torn fresh dill, mint, or basil (optional)
1/2 teaspoon coarse salt
1/4 cup chopped sun dried tomatoes (optional)
a few minced red chilies (optional)
1/4 teaspoon freshly ground black pepper
3 scallions (green party only), finely sliced
Vinaigrette (recipe follows)

Directions

Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.

Slowly stir in just enough of the dressing to coat the beans. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days. 

Vinaigrette
yield Makes 1 cup 

1 tablespoon minced shallot or garlic 
1 teaspoon Dijon mustard 
1 teaspoon light-brown sugar 
3/4 teaspoon coarse salt 
1/4 teaspoon freshly ground black pepper 
1/4 teaspoon Worcestershire sauce 
2 1/2 tablespoons red-wine vinegar 
2 tablespoons fresh lemon juice 
3/4 cup extra-virgin olive oil 

In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.

Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

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Peanut Butter Lover’s Ice Cream

From : www.dinnersdishesanddesserts.com

Serves: 1 quart
Prep time: 5 mins 
Cook time: 20 mins 
Total time: 25 mins

Ingredients
•1¼ cups peanut butter
•¾ cup sugar
•3¼ cups whole milk
•1½ tsp vanilla
•1½ cups Peanut Butter Cups, chopped

Instructions
1.Using an electric mixer, combine peanut butter and sugar; mix until smooth. Mixing on low add 1 cup of milk. Mix for 2 minutes, until the sugar is dissolved and it is smooth. Add the remaining milk, and vanilla. Mix until well combined.
2.Using an ice cream maker, churn the milk mixture according to the manufacturer’s instructions.
3.Once the ice cream is churned, place in an air tight container. Add the chopped peanut butter cups, and fold in. Place in the freezer for at least an hour before serving.

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Sopapilla Cheesecake Bars

From : www.sweetpeaskitchen.com

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 3/4 cups sugar, divided
1 teaspoon vanilla extract
2 (8 ounce) packages refrigerated crescent dough sheets
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
1/4 cup honey

Directions:
Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, 1 cup of sugar, and vanilla extract until fully combined and smooth.
Place one sheet of crescent dough in the prepared 9x13 pan. Spread cream cheese mixture over the dough and top with the remaining sheet of dough.
In a small bowl, combine the remaining 3/4 cup of sugar, cinnamon, and softened butter. Mix with a fork until combined.
Drop small pieces of the cinnamon sugar mixture over the top of the dough.
Bake for about 30 minutes, or until the dough has puffed and turned golden. Remove from the oven and cool before serving. Drizzle honey over the bars before serving.

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Orange Pancake

From : Lemonkurry.blogspot.com
Ingredients Needed:

All purpose flour/maida - 1 cup
Orange juice - 1/2 cup+1/2 cup
Baking soda - 1/2 tbsp
Buttermilk - 1/4 cup
Milk - 5 tbsp
Salt - a pinch
Melted butter - 5 tbsp + 2 tbsp of butter
Sugar - 2 tbsp +1/4 cup

Method:

Mix all purpose flour,baking soda,salt in a large bowl.
Whisk orange juice(1/2 cup),buttermilk and milk along with melted butter.
Mix wet ingredients and dry ingredients together.Your batter is ready now.
Grease butter in a pan and pour the batter.Cook both sides.
For the syrup,mix orange juice,butter and sugar.Boil them and cool in a serving glass.
Arrange the pancake in the serving plate and pour the syrup over it and serve.

Tips:

Avoid more butter with few tbsp of vegetable oil.
Sieve the flour along with baking soda,so that it can evenly spread all over the batter.

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Greek Salad, by Franck Dieudonné

From : www.paltita.com/en/salad_001.html
serves 4
Ingredients:
1 Escarola lettuce 
1 Lolla rossa lettuce 
2 Tomatoes 
16 Black olives
1 Cucumber 
200 gr. of Feta cheese
1 Red onion 

Juice of one lemon 
Fresh or dry oregano
Salt and pepper
Paltita avocado oil to taste

Preparation:
Peel and cut the tomatoes in quarters, clean the lettuce, peel the cucumber and cut in thin slices. 
Cut the olives in half, peel the onion and cut in very thin slices, cut the cheese in cubes. 
Mix and season everyting with Paltita avocado oil, salt, black pepper, fresh lemon juice and oregano.

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Caprice Salad

From : www.paltita.com/en/salad_001.html
Serves 4
Ingredients:
8 Tomatoes
16 Fresh basil leaves
8 Small balls of fresh buffalo mozarella 
Salt, fresh pepper
Paltita avocado oil


Preparation:
Peel the tomatoes and cut them in slices.
In the center of a shallow dish place the mozzarella balls, spread the tomatoes slices around the cheese, add salt, pepper and the basil leaves.
Drizzle generously with avocado oil.

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Marinated Tofu and Vegetable Stir Fry

From :aloveafare.com
Serves 2
Ingredients for Tofu

+ 1 (14 ounce) package tofu ( I use Nasoya non-gmo tofu)

Ingredients for Marinade

+ 2 tablespoons fish sauce
+ 2 tablespoons soy sauce
+ 1/2 teaspoon sesame oil
+ 1 small crushed garlic clove
+ 2 tablespoons chopped cilantro

Ingredients for Mushrooms

+ 1 cup mixed frozen mushrooms

Ingredients for Fresh Vegetables

+ 1 cup chopped broccoli
+ 1/4 cup chopped red bell pepper
+ 1/2 cup shredded carrot

Instructions to prepare tofu

1.Slice open the package and drain out the water.
2.Cut the block of tofu into slices.
3.Lay paper towel on a cookie sheet or tray.
4.Spread the slices of tofu out in a single layer on top of the towels.
5.Put more paper towels on top of tofu. 
6.Set some heavy objects on top such as a cast iron pan. 
7.Let sit for at least 30 minutes or longer if you have the time. 
8.Uncover, cut into cubes and place in bowl. 

Instructions for Marinade

1.Whisk together fish sauce, soy sauce, sesame oil, garlic clove, and cilantro. Pour marinade into bowl of cubed tofu.
2.Let sit 15 minutes, and heat medium size sauce pan on medium high heat and spray with oil.
3.Place tofu in pan and cook 5-8 minutes. 
4.Add mushrooms and cook another 5 minutes. 

Ingredients for Fresh Vegetables

1.Place chopped broccoli, red bell pepper, and carrots in pan and mix together with tofu and mushrooms. This is to coat the vegetables with the flavors from the pan and not to cook them. (If you prefer less crunchy vegetables, cook for a few minutes but not longer than that )Remove from heat and serve.
2. This goes well with lime wedges and sriracha sauce. 

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Grilled Curry glazed Carrots

Chef Name : Not Available

Serves 4

Prep Time 10 min 
Cook Time 10 min 

Ingredients
1 bunch small to medium carrots, scrubbed and greens cut off (about 20 small carrots)
1/4 cup olive oil
1 tablespoon curry powder
1 teaspoon coarse salt
1 teaspoon sugar

Instructions
Combine oil and spices together in a bowl, mix well.
Grill carrots over low to medium-low heat for 3 minutes to start softening them, then brush over glaze, turning as you go. Cover the grill for 2 - 3 minutes then check carrots for doneness; the smallest carrots may be cooked. Remove carrots from the grill in batches as they finish cooking.
Enjoy as a snack or side dish!

Notes
If you'd like to roast these, roast carrots plain at 450F for 10 minutes, then add the glaze and cook for 5 - 10 minutes more until carrots are soft but not mushy.

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Goat Cheese and Beet Salad

Chef Name : Not Available

Serves 2

Prep Time 15 min 
Ingredients
baby greens
1 beet
1 large carrot
2 ounces of goat cheese
1/4 C shelled chopped pistachios
Honey Vinaigrette -
1/2 C olive oil
1/4 C red wine vinegar
1 tbs lemon juice
1 1/2 tbs honey
salt and pepper

Instructions
Place baby greens on plates, top with thinly sliced raw beets (I like to chop mine into little matchsticks), carrot shavings, crumbled goat cheese and pistachios.
Shake all the salad dressing ingredients together in a jar and drizzle over salad - enjoy!

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Fruity coconut creams

From : bbcgoodfood.com
Prep: 10 mins
No cook
Serves 4
Ingredients1 x 50g/2oz sachet coconut cream
500g 0% Greek yogurt or tub quark
85g icing sugar, sieved
few drops vanilla extract
2 kiwi fruit
400g can pineapples chunks

Method1.Dissolve the coconut cream in 50ml boiling water, then leave to cool. Spoon the quark or yogurt into a mixing bowl, then stir in the icing sugar and vanilla. Combine with the coconut mix, then spoon into individual glasses. Chill until ready to serve.
2.Peel and chop the kiwi fruit into small pieces. Drain the pineapple, then chop the chunks into small pieces. Mix the fruit together, then spoon over the top of the coconut creams to serve.

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Chickpea Salad with Fresh Ginger

From : theyummybits.com
Ingredients
2 cups canned chickpeas, rinsed and drained
1/2 cup cashews, lightly chopped
2 large carrots, finely grated
1 scallion, finely chopped
3/4 cup cilantro, chopped
1 clove garlic, minced
2 tablespoons ginger, minced
1 teaspoon cayenne
2 teaspoons paprkia
1 lemon, juiced
1/4 cup olive oil
salt and pepper as desired

Instructions
1.In a large bowl, combine all ingredients. Toss to combine.

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Bicycle Spring Rolls

From : thegarumfactory.com
Makes 16 – 20 rolls
Ingredients:½ pound firm tofu, cut into ½-inch dice
½ cup organic crunchy peanut butter
1 tablespoon honey
2 small fresh bird peppers, sliced as thinly as possible
Zest of 1 lime
Juice of 1½ limes
4 tablespoons soy sauce
1 tablespoon grated ginger
1 tablespoon grated garlic
1 cup cooked short grain brown rice
½ cup finely grated peeled carrot
2 scallions, thinly sliced
8 oz. shiitake mushrooms, steamed and thinly sliced
24 small cooked green beans, cut in half crosswise
1 small cucumber, peeled and cut into matchsticks – ¼-inch thick and 2 inches long
¼ cup  torn mint leaves
¼ cup torn cilantro leaves
20 12-inch rice paper rounds–I used brown rice  wrappers.

Directions:

Set the tofu pieces on paper towels while you work on the other ingredients.  You want to extract some of the moisture.
In a small bowl, put the peanut butter, honey, chilis, lime zest, juice of half a lime, 1 tablespoon soy sauce, 1 teaspoon ginger, 1 teaspoon garlic,  and mix together well.
In a large bowl, mix the remaining lime juice, soy sauce, ginger, garlic, and the sesame oil.  Add the tofu and toss to coat with the mixture.  Add the rice, vegetables, and herbs and gently mix together, taking care not to break up the tofu.
Fill a flat dish with 1 inch of water.
Dip a rice paper round in water.  When it is flexible, but not completely saturated, which should only take a few seconds, remove from the water and lay the soaked rice paper out flat on a bamboo mat or cutting board,  Carefully smear a teaspoon of peanut butter down the middle.  Top with scant ¼ cup of the filling mixture.  Lay a few beans and cucumbers down the middle.  Fold in the two side ends.  Starting at one end, fold the paper over the filling and then continue rolling to form a tight bundle.  Set on a flat surface.  A bamboo mat is perfect because it allows a little air circulation.    Repeat until you have 16 to 20 rolls, taking care not to have the rolls touching each other.  Allow to air dry for 10 minutes. flip over and dry on the second side for 10.
These can be stored in the refrigerator overnight with a loose covering so they don’t get too soggy, or wrap individually in plastic if you are going to eat them on the rode the next day.

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