Sweet Roasted Root Vegetables with Rosemary Recipe
Ingredients:
Pepper (ground)
Seasalt
4 teaspoons of rosemary (fresh)
3 Tablespoons of oil (olive)
1 pound of yellow-fin potatoes
1 pound of turnips
8 garlic cloves; halved
1 pound of parsnips
3 c of apple-flavored juice
4 Tablespoons of vinegar (balsamic)
1 pound of carrots
1 & 1/4 pounds of yams
1 & 1/4 pounds of rutabagas
Instructions:
Srub thin skinned veggies then peel the rest. Cut them into 1/2″ cubes.
You heat apple-flavored juice in saucepan ’til boiling then add vinegar about 30 mins ’til liquid is reduced into 1 c. Add rosemary & oil.
You toss the veggies into prepared glaze then arrange them in one layer neatly in 2 roast pan. Add pepper & salt then roast them in 425 degree F about 40 mins ’til light-brown & tender.
>> Sweet Roasted Root Vegetables with Rosemary Recipe
Spiced Pumpkin Cheesecake Recipe
Ingredients:
1/4 teaspoon of baking-soda
1/8 teaspoon of salt
2 Tablespoons of molasses (light)
1/2 teaspoon of nutmeg (ground)
1/2 teaspoon of ginger (ground)
1 & 1/2 teaspoons of cinnamon (ground)
3 Tablespoons of flour
1 c of sugar
1 c of canned pureed pumpkin
8 ounces of tofu creamcheese
1 pack of pureed firm tofu
4 Tablespoons of maple-flavored syrup
1 Tablespoon of oil (canola)
1 & 1/2 c of Graham-cracker crumbs
Canola cooking oil spray
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. You coat springform-pan w/ cooking oil spray.
Combine syrup, oil & crumbs then press lightly into greased pan. You combine rest of your ingredients & puree in processor then pour mixture onto crust.
Have it baked for about 50 mins then cool about half an hour then refrigerate for 5-6 hrs prior to serving.
>> Spiced Pumpkin Cheesecake Recipe
Curried Turkey Salad Recipe
Ingredients:
2 teaspoons of powdered curry
3 Tablespoons of chutney (mango)
2/3 c of chopped chives (fresh)
1 teaspoon of rice-vinegar
1 pack of cubed firm tofu
1 Tablespoon of soysauce
1/3 c of raisins
2 bayleaves
Half bunch of cilantro
1/2 c of chopped turkey
1 Tablespoon of fresh leaves of thyme
1 diced apple
1-inch pc ginger (whole)
1/2 c of peas
3 minced scallions
2 garlic cloves; chopped
1/4 c of toasted walnuts
Chicken broth
1 Tablespoon of peeled & minced ginger
3 celery stalks; diced
1 thinly-sliced leek
4 chopped scallions
2 c of finely-chopped turkey
1/2 pack of cooked soba-noodles
6 c of peeled butternut-squash; cubed
Instructions:
Combine all ingredients except 2 tsps of curry powder, chopped chives & chutney. Toss well to combine.
Place curry powder, chives & chutney in processor then puree ’til smoothened then add this into salad. Chill about half an hour before serving.
>> Curried Turkey Salad Recipe