Lemon Garlic Shrimp

Adapted from PW's recipe - http://thepioneerwoman.com/cooking/2010/12/spicy-lemon-garlic-shrimp/

Minimal changes - Earth Balance for butter to make it dairy free, reduced red pepper to make it more kid friendly. Kids and I loved it.

Mom's Egg Salad

14 eggs
1/4 cup mayo + more as needed
mustard to cover top
2 capfuls of white vinegar
white pepper to taste
Lawry's salt to taste
heaping half teaspoon celery seed

Handmade Noodles and Rustic Chicken Noodle Soup

Dairy-Free Handmade Noodles

2 1/2 cups all-purpose flour

1 pinch salt

2 eggs, beaten

1/2 cup original rice milk

1 tablespoon Earth Balance, softened

In stand mixer whisk together egg, milk and softened Earth Balance. Add flour and salt and mix with the paddle until well combined. Change to kneading attachment and knead for 3-4 minutes, adding flour if too sticky. Knead until smooth. Let the dough rest for 10 minutes. Break off small chunks of dough and roll out on a floured surface or flatten in a well floured tortilla press. Cut in to the noodle shape you want.Add to boiling broth. 

Rustic Chicken Noodle Soup

2-3 tablespoons olive oil

1/2 large red onion

2 large carrots, peeled and sliced

2 large ribs celery, sliced

5-6 boneless skinless chicken thighs, cut in to small bite size pieces

1 large zucchini, halved lengthwise and sliced

handful each frozen corn & frozen peas

10 cups of chicken broth

salt & pepper to taste

1 recipe of dairy-free homemade noodles

In a large pot heat olive oil. Cook onion, carrots and celery until softened. Add chicken and cook until cooked through. Add broth and bring to a boil. Add zucchini, corn and peas. Return to a boil. Simmer for 30 minutes. Raise to a low boil. Drop noodles one by one in to boiling broth. Noodles are done when they float to the top of the broth.

Pumpkin Curry Coconut Soup

In a large pot on medium heat melt:
1/4 cup coconut oil

Add:
1 small yellow onion, chopped
2 cloves garlic, minced

Cook until onion is translucent then add:
2-3 tablespoons red curry paste

Cook until well combined and fragrant then add:
1 28 oz can pumpkin puree
1 14 oz can coconut milk

Rinse each can out with water and add water to pot (approx 2 cups). Stir in:
2 teaspoons low sodium chicken broth paste

Use an immersion blender to remove all chunks and then heat through over medium heat, stirring often.

Green Goddess Dressing

GREEN GODDESS DRESSING

green tops of a bunch of green onions
leaves from a small sprig of rosemary
leaves from a small sprig of thyme
handful of cilantro
2 cloves of garlic
1 tin of anchovies
1/2 cup mayo
juice of 1 lemon
2-4 tablespoons of apple cider vinegar

Blend all ingredients in the blender until creamy and well combined. Great with a green salad with pumpkin seeds, sunflower seeds, artichoke hearts and grated carrots.

Cilantro Lime Pesto

Cilantro Lime Pesto (all measurements are approximate)

• 2 bunches of cilantro - washed and big stems removed
• juice of 2 limes
• about 1/3 cup of walnuts
• about 1/2 cup of sunflower seeds
• 2 cloves garlic, chopped
• fresh ground sea salt & fresh ground pepper
• olive oil

1. pulse together walnuts, sunflower seeds, garlic, lime juice in food processor, scraping down as needed
2. add cilantro and continue to pulse until everything is all smooshed together and well combined
3. with food processor running pour in olive oil until desired consistency
   

I have added chopped fresh tomatoes, (tofutti) cream cheese and (tofutti) sour cream and used it on pasta (YUM) and tonight I added probably equal parts mayo and pesto with juice of a lime as salad dressing. We had the pesto mixed in to steamed rice. We have also used it as dip with tortilla chips.

Chocolate Chip Cookies

Basic dairy-free chocolate chip cookies. The big trick with using Earth Balance for cookies is never melt it, no matter what the original recipe says. I make a big batch and refrigerate/freeze the extra dough for later use. I always add a little extra vanilla to recipes. Adapted from - Best Big Fat Chocolate Chip Cookies

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1.5 cups Earth Balance

2 cups packed brown sugar

1 cup white sugar

2+ tablespoons vanilla extract

2 eggs

2 egg yolks

3+ cups semisweet chocolate chips

 

1.	Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2.	Sift/whisk together the flour, baking soda and salt; set aside.
3.	In bowl of stand mixer, cream together the Earth Balance, brown sugar and white sugar until well blended. Beat in the vanilla, eggs, and egg yolks until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand. Drop cookie dough one cookie scoop at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4.	Bake for 12-14 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.