WONTON SOUP Recipe

 

WONTON SOUP

Ingredients:

•    Stalks scallions (chopped): 2
•     Vegan ground sausage: 1/3 of a cup
•     Ginger (chopped): 1 tbsp
•     Spinach: 1/2 of a cup
•     Soy sauce: as desired
•     Vegetable broth: 3 cups
•     Olive oil: 1 tbsp
•     Water: 1 and 1/2 cups
•     Vegan wonton wrappers (at room temperature): 6-7

Directions:

1. Saute scallion, sausage, half of the ginger, and spinach in the large pot with the soy sauce and olive oil for about 5 minute. Pour the ingredients into another bowl and set aside  
2. Pour the water and vegetable stock into the same large pot, scraping any sausage stuck to the bottom of the pot. Add in more soy sauce and allow to simmer
3. In the other pot, boil about 2/3′s of the pot worth of water
4. Prepare a small bowl of water to have off to the side. Taking one wonton wrapper at a time, place approx 1 tbsp of the filling in each. Brush water over half of the edge of each wrapper and then fold over to form a half circle. Push down along the edge. Ensure to leave 1 tbsp of filling aside
5. Place the left over filling into the soup you set aside earlier, then place the wontons into the boiling pot  of water. Allow them to cook for about 2 minutes, or until floating
6. Place the wontons into the soup and let sit for another 2 minutes before serving

This soup will serve about 4 and takes only about 15 minutes to prepare!

ENJOY!!! HAPPY COOKING....

Veg Club Sandwich

Veg Club Sandwich

Ingredients

• 4 slices of white bread
• 2 slices of cheese
• 200 gm of besan or gram flour
• 1 green chilly
• Pin of salt
• 2 tomatoes chopped fine
• 1 chopped onion
• Few pieces of chopped coriander leaves
• 2 tomato slices
• 2 cucumber slices
• 2 onion slices
• 200 gm of any green chutney
• 1 tsp red chilly powder
• Oil for frying
• Butter to speard on bread

Directions

1. Mix chopped Tomatoes, Onion, Corriander Leaves, Gram Flour, Red Chilly Powder and Salt together and prepare a batter.
2. Shallow fry into Vegetarian Tomato Omlet.  
3. Spread butter on Bread Slices and apply Green Chutney.
4. Sandwich Veg Omlet between two slices of bread and Tomato, Cucumber,Onion,Cheese Slices. 

ENJOY!!! HAPPY COOKING....

Apple Muffin

Apple Muffin

 

Ingredients  

• 1/2 cup butter, room temperature.
• 1 cup granulated sugar.
• 2 large eggs.
• 2 large apples, ripe, cooked and mashed
• 1 teaspoon vanilla extract.
• 2 cups all-purpose flour.
• 1 teaspoon salt.
• 1 teaspoon baking powder.

Directions

1. Grease 12 muffin cups or line with paper muffin liners.  
2. Cream butter and sugar with an electric hand-held mixer until light and fluffy.
   
3. Beat in eggs, one at a time, beating after each addition.
   
4. Add apples and vanilla and beat until smooth.
   
5. Mix together the flour, salt, baking powder, and baking soda.
   
6. Stir flour mixture into butter mixture, alternating with the sour milk or buttermilk.
   
7. Stir until dry ingredients are moistened then gently stir in chopped nuts.
   
8. Spoon banana muffin batter into prepared muffin cups or liners.

ENJOY!!! HAPPY COOKING....

Black Forest Cheesecake

Black Forest Cheesecake

Ingredients

• 1/2 cup semi-sweet chocolate chips
• 1/2 cup butter
• 1 cup graham cracker crumbs
• 1/3 cup brown sugar
• 1 tablespoon water
• 1 teaspoon ground cinnamon

• 5 (8 ounce) packages cream cheese, softened
• 1 1/4 cups white sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1/2 (16 ounce) jar maraschino cherries - drained, chopped, and juices reserved

• 2 teaspoons cornstarch
• 1/2 (16 ounce) jar maraschino cherries, halved
• 3 tablespoons semisweet chocolate chips

Directions

1. Preheat an oven to 500 degrees F (260 degrees C). Place a roasting pan filled halfway with water on the bottom rack of the oven. Grease a 10-inch pie pan. 
2. Heat 1/2 cup chocolate chips and 1/2 cup butter in a microwave in a microwave-safe bowl until melted, about 1 minute. Stir to combine. Stir in the graham cracker crumbs, brown sugar, water, and cinnamon. Press the cracker mix into the bottom and about 1 in h up the sides of the prepared pie pan. Set aside.
3. Beat the cream cheese and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat in the vanilla with the last egg. Reserve 1/3 of the cream cheese mixture in a bowl. Pour the remaining 2/3 batter into the prepared crust.
4. Melt 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the reserved cream cheese batter. Pour the chocolate mixture into the pan over the white filling. Run a knife through the filling decoratively to create a marble look. Sprinkle the chopped maraschino cherries on top. Place the pie pan on a baking sheet.
5. Bake on the top rack of the preheated oven for 10 minutes, then reduce heat to 200 degrees F (95 degrees C). Continue baking until the edges of the cheesecake have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn the oven off and allow the cheesecake to rest in the oven with the door closed for 1 1/2 hours. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 30 minutes before placing into the refrigerator, and cooling 3 hours.
6. Heat the cornstarch and reserved maraschino cherry juice in a saucepan over medium heat. Cook and stir until the sauce has thickened, 5 to 7 minutes. Set aside to cool completely. Pour the cooked sauce over the cheesecake. Sprinkle the halved cherries on top. Melt the remaining 3 tablespoons chocolate chip in a microwave-safe bowl in 15-second intervals, stirring after each melting. Drizzle chocolate over the cheesecake. Refrigerate at least 2 more hours before serving.

ENJOY!!! HAPPY COOKING....                                                                                                                             By: Raven