dishesrecipes06

Whipped Shortbread Cookies INGREDIENTS 3 cups unsalted butter, softened 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar, sifted 4 1/2 cups all-purpose flour* 1 1/2 cups cornstarch Optional: sprinkles, colorful candies, melted chocolate, jam for toppings and fillings *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. DIRECTIONS Preheat oven to 300ºF.  Using a stand mixer fitted with a paddle attachment beat butter and sugar until light and fluffy. In a separate bowl, sift together flour and cornstarch. In three additions, gradually mix dry ingredients into butter and sugar mixture. Scoop dough by the tablespoon and roll into a ball with palms. Place on an ungreased baking sheet, leaving 1-inch between each cookie. Press lightly with a fork or create an indentation with thumb or spoon (for filled thumbpri...

Raspberry Almond Shortbread Cookies INGREDIENTS 1 cup butter, softened 2/3 cup granulated sugar 1/2 teaspoon almond extract 2 cups all-purpose flour 1/2 cup seedless red raspberry jam sugar for sprinkling 1 cup powdered sugar 3 to 4 teaspoons water 1 1/2 teaspoons almond extract INSTRUCTIONS In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer coo...

Easy No Bake Cheesecake Recipes Ingredients 1 9-inch gluten free graham cracker crust 2 8-oz packages cream cheese, room temperature 3/4 cup powdered sugar pinch of fine sea salt 2 teaspoons fresh lemon juice 2 teaspoons pure vanilla extract 2 cups heavy whipping cream Instructions Make the graham cracker crust and press it into a 9-inch springform pan or use a store-bought gluten free graham cracker crust. In a large bowl, beat the cream cheese until smooth. Scrape the bowl and add the powdered sugar, pinch of salt, lemon juice, and vanilla extract. Beat until smooth and creamy. While the mixer is running on low speed, slowly pour in the whipping cream. Continue to beat on low until all the cream is added. Then slowly increase the speed of the mixer and beat until the mixture is thick and creamy. Transfer the cheesecake batter to the prepared graham cracker crust. Refrigerate at least 6 hours but preferably overnight. Keep refrigerated until ready to serve. Notes Topping idea...

One pot  Vegan Burrito Bowl Ingredients 3 tbsp olive oil 1 red onion, diced 1 red pepper, diced 1 zucchini diced 1/2 cup frozen corn 1-400 ml/ 19 oz can black beans, drained 1 cup basmati rice (raw) 3 tbsp taco seasoning 2 cups vegetable broth 1 tsp maple syrup (optional) salt and pepper to taste Directions In a large pan heat the olive oil over medium heat. Saute onions and red peppers for 7 minutes. Stir in zucchini, frozen corn, black beans, basmati rice, tacos spices, and maple syrup (optional). Pour in vegetable broth and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 10 to 15 minutes, or until the rice is all the way cooked. When rice is done, S&P to taste. Top with your favorite toppings. Great recipe by @the_buddhist_chef

Vegan Pecan Pie NO corn syrup INGREDIENTS 1 unbaked vegan pie crust 3/4 cup medjool dates , pitted (about 6 ounces) 3/4 cup maple syrup 2 tablespoons ground flax seeds 1 1/2 cups pecan halves , divided 1/4 teaspoon fine salt INSTRUCTIONS Preheat your oven to 350ºF and press your unbaked pie crust in a 9-inch pan. (You can use an unbaked store bought crust, if you like.) In a food processor fitted with an "S" blade (or in a high speed blender), combine the dates, maple syrup, flax seeds, 1/2 cup of the pecans, and the salt. Process until the dates are broken down and you have a relatively smooth batter. Pour 3/4 cup of the pecan halves into the pie crust and spread them out evenly. Pour the batter over the pecans and use a spatula to smooth it evenly. Top the pecan pie filling with the remaining 1/4 cup of pecans-- I like to crush them between my fingers and sprinkle them over the top so that the little pieces are evenly distributed. Place the pie in the oven to bake at 350ºF ...

How To Make Almond Milk Ingredients 1 cup (150g) almonds, soaked overnight 2 medjool dates, pits removed 1 tsp vanilla extract pinch cinnamon pinch salt 3 cups (750 ml) water Instructions Strain soaked almonds and add to blender with dates, vanilla extract, cinnamon, salt and  fresh water. Blend for 1-2 minutes. Place nut milk bag over a big bowl, and pour half your almond milk blend into the bag. Squeeze to strain the milk. Continue squeezing until you can no longer milk anymore liquid. Remove "almond pulp" from nut milk bag, and pour 2nd half of blend into bag. (Save almond pulp for baking). Continue the process of squeezing as described in Step 2. Pour freshly squeezed milk back into blender (for easy transfer into a bottle). Transfer milk to air tight bottle and store in the fridge. Source recipes @twospoons.ca

Sweet Potato and Sprouts Filo Pie Serves 6⁠⠀ INGREDIENTS⁠⠀ - 750g sweet potatoes⁠⠀ - 1 tbsp rapessed oil⁠⠀ -1 onion, finely chopped⁠⠀ - 1 clove of garlic, minced⁠⠀ - 250g Brussels sprouts, washed and quartered⁠⠀ - 75g spinach⁠⠀ - 1 tbsp tomato paste⁠⠀ - 1 tbsp dried oregano⁠⠀ - 1/2 tsp ground cumin⁠⠀ - 1 tin chickpeas⁠⠀ - 2 tins chopped tomatoes⁠⠀ - salt and pepper⁠⠀ - 8 sheets filo pastry⁠⠀ - spray oil⁠⠀ ⁠⠀ METHOD⁠⠀ Preheat the oven to 200C. 
Boil the sweet potato cubes for 4 minutes until they begin to soften. Drain well and set aside.⁠⠀  Meanwhile, heat the oil in a large frying pan, and add the onion and sprouts. Cook for 4 minutes or until soft but not browned, then add the garlic and cook for a further minute. Stir in the sweet potatoes, spinach, tomato paste, oregano, cumin, chickpeas and tinned tomatoes. Stir well and transfer to a heatproof baking dish.⁠⠀ Spray the sheets of filo with spray oil. Roughly scrunch the sheets and place on top of the sprout and sweet potato mix...