Easy Recipes

Nutty Orange Wafflewiches Recipe

Ingredients:

3 cups quick oats (raw)
3 cups soy milk
1 cup powdered coconut
1 cup All-Purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoon Oil (choose one that doesn’t have a strong flavor, maybe Canola)
2 teaspoon grated lemon peel
1 cup orange juice from concentrate
1/2 teaspoon grated orange peel (if you have a mandarin or tangerine on hand and can grate the rind, do it, it is even sweeter than orange zest and gives a wonderful flavor!)
1 1/2 cups brown or date sugar
1/2 teaspoon almond extract
2 tablespoon Ener-G Egg Replacer dissolved in 1/4 cup water and well beaten till it resembles soft egg whites
vegan vanilla ice cream of your choice.
You will also need plastic wrap
4 tablespoon All-fruit orange jam
About 1 and 1/2 cups to 2 cups ground walnuts or pecans

Directions:

To make batter:
Mix flour, oats, coconut, lemon and orange rinds, salt and sugar, combining evenly.
Mix soy milk with orange juice from concentrate. Incorporate soy milk-juice mixture, vanilla and almond extract. Mix in the egg replacer. Pour into a bowl and allow to rest for about an hour or more in the refrigerator.
Before taking out of the fridge, heat up your waffle iron and prepare your toppings and filling.

Filling:

Any vegan walnut or vanilla ice cream of your choice.
Topping (Use when ready to serve)
In a small sauce pan melt 4 Tbs. All-fruit orange jam and set aside. Optional (but highly recommended) About 1 and 1/2 cups to 2 cups ground walnuts or pecans.
How to make your wafflewiches
Once an hour has passed, and your waffle iron is hot, pour the mixture into it as usual and bake. Placing the waffles in a bowl or cookie sheet as you make them. Once you have them all done, place some pecan ice cream on top of one and cover with another waffle to make a sandwich, careful pressing down. Take the sandwich and gently roll the sides on the ground pecans or walnuts. Carefully wrap your sandwich in the plastic wrap. Place in a container that will go into the freezer. Repeat this procedure until you have finishe'd the waffles. When you are ready to serve, drizzle a little bit of the melted jam on top of each wafflewich.

Note: This recipe doesn’t have baking powder because it’s better if the waffles are crunchy so that they won’t fall apart with the ice cream. If you want them with a little baking powder, I suggest to add 1 Tb. Ener-G Calcium carbonate to the batter before it goes into the fridge.

Ingredients

1/2 pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
3 tablespoons olive oil
2 (3 inch) pieces fresh ginger root, peeled and diced
3 cloves garlic, minced
2 onions, peeled and diced
2 celery ribs, chopped
2 tablespoons curry powder, or to taste
2 teaspoons coriander powder
1 teaspoon Asian five-spice powder
1 teaspoon ground turmeric
2 carrots, peeled and sliced
parsnips, peeled and sliced
2 potatoes, peeled and cubed
1 zucchini, sliced
2 apples - peeled, cored and chopped
1 cup raisins
1 cup cashews
1/2 cup water

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
Bake in preheated oven until heated through, about 1 hour.

Ingredients

9 thick slices bacon, diced
1 onion, chopped
1 teaspoon fennel seed
1 teaspoon dried oregano
1 1/2 teaspoons Italian seasoning
2 (28 ounce) cans tomato sauce
2 pounds Italian sausage
1 (16 ounce) package lasagna noodles
2 pints part-skim ricotta cheese
2 eggs
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
1/3 cup milk
8 slices provolone cheese
6 cups shredded mozzarella cheese

Directions

Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

Ingredients:

1 lb. of Mutton Meat
4-5 Beet Roots (Chukandar) (peeled, each beet root cut in half, and sliced in thin rounds)
2 medium Tomatoes (coursely chopped)
2 Whole Green Chillies (Hari Mirch)
3 Cinnamon Sticks (Dal Cheeni)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
1/2 tbsp. Coriander Powder (Pisa Dhania)
1/2 tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste)
1/4 tsp. AllSpice (Pisa Garam Masala)
Salt (to taste)
1 tsp. Garlic Paste (Pisa Lehsan)
1 tsp. Ginger Paste (Pisi Adrak)
A fist full of Ready Fried Onions
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (washed and chopped) (for garnish)
4 tbsp. Cooking Oil (or as needed)
Water (as needed)

Directions:

In a heavy based pot, combine: mutton meat, tomatoes, green peppers, cinnamon sticks, big black cardamoms, coriander powder, turmeric powder, salt, red chilli powder, fried onions, garlic paste, gnger paste, cooking oil, and enough water to cover meat and allow meat to cook. Mix and put on stove on high heat until the mixture starts to boil. Turn heat to low-medium and cover pot and let meat cook until it is half cooked.
Add beet root slices and a little more water if needed for beets to cook.
Mix and when mixture comes to a boil, cover on low-medium heat until beets and meat is well done.
Add a little water if you want some more curry. Garnish with Allspice (garam masala) and coriander/cilantro, simmer for about 5 minutes more (if you have added more water for a thinner curry.)
Serve hot with Roti or Nan.

Ingredients

2 teaspoons olive oil
1/2 cup frozen chopped onion
1 teaspoon ground cumin
1 teaspoon bottled minced garlic
1/2 teaspoon dried oregano
1 cup frozen whole-kernel corn
1/4 teaspoon black pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can diced tomatoes and green chiles, undrained
3 lime slices

Directions

Heat oil in a large saucepan over medium-high heat.
Add onion, cumin, garlic, and oregano; sauté 1 1/2 minutes.
Stir in corn, pepper, broth, beans, and tomatoes; bring to a boil.
Reduce heat; simmer 10 minutes.
Serve with lime slices.

Ingredients

Chicken Boneless 1 kg (can use meat or beef instead)Kacha papaya
2 tspSalt 1 ¼ tsp
Crushed red chilies 2 tbsp
Whole dry coriander 2 tsp
White zeera 1 tbsp
Besan 2 tbsp
Ginger garlic paste 1 tbsp each
Cream ½ cup
Yogurt 1 cup

Method

In a frying pan add besan, dry coriander, and zeera. Let it roast (bhoon lo). Until the color of the besan changes
Grind it
Add all the above ingredients to the chicken and let it marinate for at least 2 hours.
In a pan add 6 tbsp oil add the chicken and let it cook
When the chicken is done.
Add hot coal on a piece of slice with few drops oil. Cover for 4 minutes
Serve hot with chatni and poori