掌生穀粒-藏玉米
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掌生穀粒-藏玉米
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Zucchini and Pasta Slice – Baking
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Museum of East Anglian Life
Stowmarket, Suffolk, England, UK
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Mediterranean recipes from the Traveller’s Table cookery book
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Mediterranean recipes from the Traveller’s Table cookery book
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Chilli con carne – #1
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Chilli con carne – #1
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Mediterranean recipes from the Traveller’s Table cookery book
Image by heatheronhertravels
This photo links to my blog article at www.heatheronhertravels.com/mediterranean-recipes-travell…
The Traveller’s Table cookery book was produced by www.simpsontravel.com
This photo may be used for non commercial purposes on condition that you credit Heatheronhertravels.com and link to www.heatheronhertravels.com/ For commercial use please contact me for permission at heather@heatheronhertravels.com
Trofie di castagne al sugo di gamberi
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Baked Mac unCheese (04)
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A non-dairy Mac ‘n’ Cheese, adapted from the blog Eat Air.
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Add 1/2 c. flour and 1/4 c. nutritional yeast to a saucepan. Whisk in 2 c. vegetable stock.
Turn on medium heat and cook until the mixture thickens, stirring frequently.
Add 1 Tbs. miso, 1 tsp. garlic powder, 1/2 tsp. paprika, and 1 tsp. Kosher salt. Mix well and simmer for about 5 min, stirring frequently.
Add 2 Tbs. vegan margarine and 1 tsp. mustard. (Not dry mustard, unless you want something very spicy!)
Cook a pound of pasta. Before draining the pasta, add 1 c. of the pasta water to the sauce. Then put 1/2 c. frozen peas in a colander and drain the pasta over the peas. Mix pasta & peas with the sauce in a large bowl.
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The dish is done at this point, but it can be baked as well. (If so, omit the peas. I didn’t, and they were mushy after the baking.)
Spoon into a casserole dish. Top with Panko breadcrumbs. Cover and bake for 20 minutes at 350 degrees. Uncover, spoon some vegan margarine on top, and bake for 10 more minutes, uncovered, to crisp.
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Photo by Yours For Good Fermentables.com.
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