May 26th, 2007

broccoli cole slaw

i was watching the food network earlier today, and paula deen made a broccoli cole slaw that looked really good, so i decided to make some modifications to the recipe.

2 bags (3-ounce) Ramen Noodle Soup in Oriental
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds
3/4 cup sesame oil
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 ramen noodle seasoning packet

break up the ramen into little pieces (you can put it in a bigger bag to do this, or leave it in the bags). put the noodles and the almonds into a skillet and saute in a little bit of oil over med. heat until it's crispy and golden. remove from heat and let cool.

in a small bowl, whisk together the sesame oil, brown sugar, vinegar, and ramen seasoning.

put the broccoli slaw, noodles, almonds, and sunflower seeds in a bowl and pour the dressing over it. toss to coat evenly.


brooklyn vs. boston creme cupcakes--urgent

So last weekend I finally got Vegan Cupcakes Take Over the World, and immediately promised my little brother the Brooklyn Vs. Boston Creme Cupcakes for his birthday.

Well, today is his birthday, and I'm suddenly not finding the book. I pretty much just turned my whole house upside down looking for it, nothing--I think I left it at school.

So does anyone who has the book want to save my life and my brother's birthday party by posting the recipe? Even if the instructions are in shorthand I can probably understand it.

Leeloo huge grin close up

Tex Mex Rice Wrap

Got this in an omni recipe email. Only revisions were - changing rice to take out the brand name they want you to use, and changing cheese to vegan cheese.

Tex Mex Rice Wrap
Serves: 8

2 1/2 cups Instant Brown Rice (I'd use regular rice, personally)
1/2 cup chopped green pepper
1 cup chopped tomato
1/4 cup chopped cilantro
1/2 cup shredded Vegan Monterey Jack cheese
1/4 cup red wine vinegar
1 cup sliced cucumber
1 cup corn
1 can sliced black olives (4-6 ounce)
1/2 lime juiced
1 tbsp. salt free seasoning
1/4 cup olive oil
2 3/4 cups water

1. Cook rice with water according to package directions. Once cooked, set aside to cool slightly.
2. Whisk together red wine vinegar, olive oil, salt free seasoning and lime juice. Combine all the vegetables and toss with dressing to marinate.
3. Gently combine marinated vegetables and "cheese" with rice.
4. Serve as a salad or a wrap with lettuce.