Delish Your Dish

On My Delish List- Ile de France Cheese A few months ago I...

Thu, 29 Jul 2010 10:11:14 -0700

On My Delish List- Ile de France Cheese

A few months ago I entered the Springalicious Recipe Contest on Ile de France’s website. After weeks of rating and judging the recipes, turns out that I won 2nd place! As a prize I won a ton of cheese, crackers and fruit preserves.

I am indeed a cheese lover, but I thought it’d be a bit gluttonous for me to hoard all this amazing cheese for myself. So, last night I had a few people come over for a little cheese, wine and just a good time. The company, wine and of course the cheese were all awesome. Thank you Ile de France!

On My Delish List- Goody Good Stuff I’ve always loved...

Tue, 27 Jul 2010 10:25:24 -0700

On My Delish List- Goody Good Stuff

I’ve always loved candy stores. I think candy stores are kind of like Disney Worl d. They give you that “I feel like a kid again” type feeling. I’m sure you can all agree that the minute you step foot into a candy store something in your mood changes and immediately a smile appears on your face.

Well, that’s how it always was for me, until my Mom told me about the candy I was eating. I never minded being raised a vegetarian, until my love for “gummy” candy was ruined. My mom informed me at a young age that the delish “gummy” candy I loved so much was made with gelatin (which for those of you who don’t know is not veggie friendly). I never quite looked at candy the same after that.

But now, thanks to the amazing people at Goody Good Stuff, vegetarians and vegans can now enjoy gummy candy like everyone else! These “naturally delicious” treats are vegan, vegetarian, gluten-free, dairy-free and absolutely addicting!

Each flavor tastes exactly like the candy I used to love, before I found out the gelatin news. The best part about this candy, aside from the fact that it’s vegetarian and seriously yummy, is that it’s guilt-free!

Get your sweets fix here! Feel free to share with me!

What’s Cookin’, Good Lookin- Delish Your Dish’s...

Mon, 26 Jul 2010 13:51:59 -0700

What’s Cookin’, Good Lookin- Delish Your Dish’s Fooducation @ Sur La Table

This past weekend I co-taught a Vegetarian/Vegan 2-Day workshop at Sur La Table with my coworker, Vanessa DiStefano. It was a total SUCCESS! Our sold out class was incredible and of course delish!

We had vegetarians, vegans and carnivores from all over to fill their stomachs and minds with amazing vegetarian and vegan recipes. Some of the ‘students’ heard about the class from The Kind Life website and some had just stumbled upon the class on the Sur La Table and Delish Your Dish.

We made homemade seitan, tofu, ice cream filled mochi, orange cupcakes, BBQ seitan pizza and tons of other delish goodies. I’m actually still recovering from my food coma.

I hope to soon have another chance to cook up another vegetarian workshop. I’ll be posting some delish recipes all week!

“Pepper Ann, Pepper Ann”- Stuffed Pasilla Peppers...

Mon, 19 Jul 2010 10:00:00 -0700

“Pepper Ann, Pepper Ann”- Stuffed Pasilla Peppers with Fire Roasted Red Pepper Sauce Topped with a Cilantro-Lime Cream

This may sound crazy, but I had a day off today! Now, one would think I’d spend the day doing something other than cooking or thinking about food. But, if that were the case, it wouldn’t make me a very ‘legit’ foodie now would it?

Now you’re wondering, “how did Janah spend her day off?” Well, here’s a picture to help you guess.

This is the damage I did while browsing the Larchmont Farmer’s Market today. I did pretty well if I may say so myself. Anywho, I spent the day looking for new ingredients to play around with and tonight’s choice were the fresh Pasilla Peppers.

What You Need (Serves 2):

For the Peppers:

*4 Pasilla Peppers (seeded)

1 Cup Cooked Polenta

1 Cup Cuban Style Black Beans

1 Medium Onion (diced)

Vegan Meatless Crumbles (Any soy protein crumbles will do. Or use crumbled Tempeh or Seitan)

Season to taste (Suggestions: salt, pepper, onion/garlic powder, chili powder)

Heat Oven to 450 degrees.

1. Heat a small greased skillet on medium heat. Toss in the onions and allow to cook until they are soft. Toss in the veggie crumbles and allow the protein to brown. Be sure to stir often to avoid burning.

2. Next, toss in the cooked polenta and black beans. Stir to combine. Then season to taste.

3. After the mixture is to your liking, begin to stuff the Pasilla Peppers. Place the stuffed peppers into a greased baking dish. Place the stuffed peppers into the oven for about 15 minutes. At the end of the 15 minutes, turn the oven onto broil and allow the peppers to blister. Remove and set aside.

For the Fire Roasted Pepper Sauce:

4 Large Fire Roasted Peppers or a 28oz Can of Fire Roasted Red Peppers (diced)

1 Pasilla Pepper (diced)

2 Tbsp. Chopped Fresh Cilantro

1/2 Cup Corn (fresh or frozen)

1 Tsp. Cumin

1 Medium Onion

1 Tsp. Crushed Garlic

1. Place the roasted peppers and Pasilla peppers in a bowl and use an immersion blender to puree the peppers into a chunky sauce (if you don’t have an immersion blender, feel free to use a regular blender or food processor).

2. Next, set a greased pot on medium heat. Toss in the garlic and onions. Allow the onions to cook until tender. Then, add in the pepper puree. Bring the sauce to a simmer and season to taste. Allow the sauce to simmer for about 15 minutes. Then, add the corn and cilantro at the end.

For the Cilantro-Lime Cream:

1/2 Cup Non-Dairy Plain Yogurt or Plain Greek Yogurt

1 Tbsp. Finely Chopped Cilantro

Juice of 1 Lime

1. Combine all ingredients and mix well. Chill until ready to serve.

To Assemble:

1. Using a ladle, spoon the sauce onto a plate. Lay the stuffed peppers onto the sauce. Then, place a small dollop of the chilled Cilantro-Lime Cream onto each pepper.

*Pasilla peppers are mild-medium heat. Be sure to remove all seeds to ensure that it isn’t too spicy. My peppers were more on the medium heat side, so be careful.

**As for cutting the peppers, you can either slice open the top and stuff the pepper, or make a slit down the middle of the pepper.

On My Delish List- NATIONAL ICE CREAM DAY Happy National Ice...

Sun, 18 Jul 2010 11:19:14 -0700

Mercer's Wine Ice Cream

Somebody's Mother's Chocolate Sauce

On My Delish List- NATIONAL ICE CREAM DAY

Happy National Ice Cream Day! Not that I actually need an excuse to eat copious amounts of ice cream, but I’m not one to turn down an opportunity to celebrate an amazing food creation.

It’s July, in Los Angeles, the cool weather that I had bragged about to my friends and family back east has finally turned to HOT! So, National Ice Cream Day is a perfect way to cool down during this “heat wave.”

While many of you probably have your celebration plans in order, I thought I’d throw out a few ideas of my favorite ice cream treats and toppings.

Delish Your Dish’s Favorite Frozen Treats: The List

Best “Boring” Flavored Ice Cream (The best chocolate and vanilla):

Haagen-Dazs

Best Gelato:

Best Ice Cream Flavors:

Best Vegan Ice Cream:

Luna & Larry’s Coconut Bliss

Best “Upscale” Ice Cream:

Mercer’s Wine Ice Cream

Best Hot Fudge:

Somebody’s Mother’s Chocolate Sauce

Now it’s your turn! What are your favorite ice cream treats?

“Goldilocks’ Porridge”- Sweet Millet and...

Wed, 14 Jul 2010 11:19:00 -0700

“Goldilocks’ Porridge”- Sweet Millet and Barley Porridge with Mixed Berry Sauce and Dried Pomegranates

I wanted to start introducing some different whole grains into my diet, so last time I was at the store I bought some millet and barley. These grains can be used at pretty much any meal, so you can spice it up for a savory meal or satisfy your sweet tooth by making a sweet dish.

Today- I was craving sweets! But, this kind of sweet breakfast is one that won’t leave you feeling guilty.

What You Need (Serves 1):

1/4 Cup Mixture of Millet and Barley

2 Tbsp. Raisins

1/8 Banana (sliced)

2 Tsp. Cinnamon

2 Tsp. Cinnamon Agave or Regular Agave (divided)

1 Tbsp. Toasted Chopped Walnts

1 Tbsp. Dried Pomegranate Seeds (Trader Joe’s)

1/4 Frozen Mixed Berries

1. Combine millet and barley into a medium pot. Fill the pot with water about 1 1/2” above the grains. Add in the cinnamon. Bring the pot to a boil then reduce to a simmer for about 45 minutes or until the water is absorbed. At around 30 minutes, add in the 1 Tsp. agave, bananas and raisins to the pot.

2. Meanwhile, in a small saucepan combine the berries and 1 Tsp. Agave. Turn on low heat and allow the berries and agave to form a syrup. Set aside. (Can also be done in a microwave- place the berries and agave into microwave safe container and heat for about 1 minute).

3. Pour the millet/barley mixture into a bowl and top with the berry sauce, toasted walnuts and pomegranate seeds. (I like to add a splash of soy/almond/rice milk too!)

*Not feeling the walnuts? Add in 1 tsp. almond butter to the bowl instead!

Delish Your Dish News!- Vegan Cooking Workshop This is just your...

Tue, 13 Jul 2010 08:08:33 -0700

A Must Read!

Delish Your Dish News!- Vegan Cooking Workshop

This is just your friendly reminder that my Vegan/Vegetarian Cooking Workshop is just around the corner! We will be cooking up some delish vegan friendly dishes, so be sure to secure your spot!

Find out more about the class on Alicia Silverstone’s website, The Kind Life and on Sur La Table!

“Bow Chick-a-Chowda”- Vegan Corn Chowder Shame on me...

Mon, 12 Jul 2010 08:47:11 -0700

“Bow Chick-a-Chowda”- Vegan Corn Chowder

Shame on me for leaving you all stranded with out recipes and food porn for 3 weeks! I went on a little hiatus due to the start of my new job, which is in addition to my other two jobs (no I’m not complaining- I love all three).

But now that I have a routine and schedule, I’m ready for you all to feast your eyes on some new recipes and products that I’ve created and discovered over the past few weeks.

I’m glad to be back and “tumbling” again!

What You Need:

1 Red Bell Pepper (seeded and diced)

2 Garlic Cloves (minced)

1 Jalapeno (seeded and diced)

1 Large Onion (diced)

2 Cups of Corn

1 Potato (cubed- feel free to mix it up and use a sweet potato)

Cayenne Pepper (to taste)

Fresh Cilantro (to taste)

Salt (to taste)

Carrots (optional- I didn’t use it in this recipe, but it would taste great)

1. Grease a large pot with olive oil or PAM. Combine the jalapeno, garlic, red pepper and onion into the large pot. Sautee just until the mixture has softened. Then, pour in enough water to rise about 1/2” above the veggies. Bring to a boil.

2. Once the mixture is boiling, add in the potato and 1 cup of corn. Allow to cook until the potato is tender. Next, remove the pot from the heat and pour about half of the mixture into a blender/Vita-Mix. Puree until the mixture is creamy. Pour the mixture back into the pot with the rest of the chowder mix.

3. Then, pour in the other cup of corn kernals. If the mixture is too thick for your liking, add a little water to the mixture. Bring the soup back up to a simmer and season with cayenne pepper, salt and fresh cilantro.

4. Just before serving, squeeze a little lime into each soup bowl. Enjoy!

Hi!
I just wanted to say thanks a million times over for your amazing portabello roulade recipe, I have been in a not-cooking funk lately, and trying to make it took me right out. I'm super excited to get back to my low budget cooking! :)

Mon, 12 Jul 2010 08:31:31 -0700

Hey yams-yams-yams!

Snap out of that not-cooking funk! I’m so glad you enjoyed the portabello roulade! Next time send in photos of your creation and I’ll post on the site!

Happy Cooking!

“We’re Going To The Race…We’re Gonna...

Fri, 25 Jun 2010 14:32:31 -0700

“We’re Going To The Race…We’re Gonna Win…2nd Place!”- Delish Your Dish Wins 2nd Place in the Ile de France Springalicious Contest

So a little while ago I entered a recipe into the Ile de France Springalicious Contest. Of the two kinds of voting (online votes or panel of judges votes), my “Tempting Tempeh Sandwich” won 2nd place from the panel of judges!!!

I’m not quite sure what I win, but I sure hope its something delish!!! Thank you for all that voted! I’ll keep you posted on my prize. Have a delicious weekend!

On My Delish List- Leaf Organics GRAND REOPENING! I t’s...

Sat, 19 Jun 2010 09:00:00 -0700

Guacamole with Crackers Appetizer

Bedouin Burrito

Cinnamon Rolls

Leaf Organics

On My Delish List- Leaf Organics GRAND REOPENING!

I t’s back and better than ever! Leaf Organics is officially open for business! Leaf Organics was once a restaurant that only served delish Raw Vegan dishes. But, Executive Chef and Owner, Rod Rotondi, has decided to mix it up a little and add cooked Vegan dishes to the new menu.

The new and improved Leaf Organics menu will provide it’s hungry customers tons of healthy and incredibly delicious appetizers, soups, salads, wraps/sandwiches, smoothies and of course desserts.

Now, you may be wondering, “How does Delish Your Dish know about Leaf Organics and their food if they haven’t opened yet?” Well that’s a great question, with a simple answer. I was recently ask to join the Leaf Organics team and will have the pleasure of working alongside Rod Rotondi.

Rod and I have some incredible ideas for dishes that will soon be making appearances on our menu. So, do yourself and your tastebuds a favor and get down to Leaf Organics! We look forward to cooking up something delish for you!

I'll Tumble For Ya

Tue, 15 Jun 2010 09:18:35 -0700

I'll Tumble For Ya:

It’s Tumblr Tuesday! You know what that means…it’s time to recommend Delish Your Dish!

Food Love,

DYD

“First You Gotta Do The Truffle Shuffle”- Raw...

Mon, 14 Jun 2010 09:16:00 -0700

“First You Gotta Do The Truffle Shuffle”- Raw Brownie Truffle Bites

Yesterday I had the pleasure of working a Raw/Vegan Workshop in Culver City, alongside a man by the name of Rod Rotondi. Rod is a Raw/Vegan enthusiast, restaurant owner and author of the book, Raw Food for Real People.

Okay, I know what you’re thinking. You’re probably thinking, “Raw food? What’s the point?” I used to feel the same exact way. But after yesterday, it’s definitely one of those things where you can’t knock it until you try it. Or, at least eat some of Rod’s food and you’ll be sure to lick your plate clean.

I learned a ton from just one session with Rod and I also was in a food induced coma by the end of the workshop. I literally had to cut myself off from the delish food (especially his raw oatmeal and the chips!)

But, since I can’t possibly post all the recipes, I decided to give you a taste of one of Rod’s signature desserts.

What You Need:

2 Cups Chopped Pitted Dates

1/2 Cup Carob Powder

1/2 Cup Cacao Powder (we used cacao nibs)

2 Cups Ground Brazil Nutes (feel free to sub out for different nut)

1/2 Cup Raw Almond Butter (feel free to sub out for different nut butter)

1/2 Cup Grated Fresh Coconut

Dried Coconut (for garnishing- or any other topping you’d like to roll the truffles in)

1. Add all of the ingredients into a food processor and pulse to combine until it forms a thick consistency. It’s okay to have the nuts be a bit on the larger side. It may be crumbly, but that’s okay because when you form it into balls it will stick together (or you can add more dates to the mixture).

2. Next, pour the toppings of choice into a shallow dish or plate. Then, roll the “batter” into bite size balls and roll into your toppings.

*This recipe is just a base, you can play around with the fillings for the mixture. Get creative and send in some of your ideas!

**Grand Re-Opening of Leaf Organics in Culver City this Friday 6/18!!!!!!

What is your favorite thing to cook?

Sat, 12 Jun 2010 11:21:40 -0700

Great question! Well- it definitely depends on my mood.

Right now my favorite things to make are:

Roasted Beet and Sweet Potato Mash, Fusion Tacos, Millet Mushroom “Risotto”, Red Wine Mushroom Sauce, Apple and Orange Reduction Sauce with Brown Rice and of course my favorite- OATMEAL!

“You’re What the French Call…”- Cream...

Mon, 07 Jun 2010 09:06:50 -0700

“You’re What the French Call…”- Cream Puffs with Caramel Sauce aka Croquembouche

Tomorrow is my roommates birthday…and guess who waited until the last minute to bake her up something delish? That’s right. This gal! Luckily, I had the pleasure of working alongside a great chef today who had some extra empty cream puffs and she allowed me to take a few home.

So, okay, I didn’t make the Pate a Choux for this particular recipe, but I didn’t whip up some homemade whipped cream and caramel sauce. I get brownie points for doing it semi-homemade right?

What You Need:

Pate a Choux Recipe

For the Filling:

1 Cup Heavy Whipping Cream

2 Tbsp. Powdered Sugar

1 Tsp. Vanilla Extract

Pinch of Cinnamon (optional)

For the Caramel Sauce:

1 Cup Sugar

2 Tbsp. Butter

1/4 Cup Heavy Whipping Cream

1. In a medium bowl, combine the ingredients for the whipped cream filling. Using a hand mixer or immersion blender, whip the mixture together until it forms a whipped cream that is to your desired stiffness. Be sure not to over blend it because you’ll then create butter. Once you’ve created the cream, place the bowl in the fridge to stay cool.

2. Meanwhile, set a small pot on medium heat. Add the cup of sugar and allow the sugar to melt. Once is starts to boil and begin to brown begin to stir and toss in the butter. Allow the butter to melt and continue stirring, away from heat. Next, pour in the heavy cream (be sure to have the heat off). Stir until the mixture is well blended. Set aside to cool.

3. Next, make a small opening in the bottom of your puffs using a knife. Then, fill a pastry bag or large Ziploc bag with the whipped cream. Carefully pipe the whipped cream into the small openings.

4. Then, dip one side of the cream puffs into the caramel sauce and place on a pretty plate. Arrange the cream puffs into a pyramid shape and drizzle with caramel.

“Summer Crushing on Curry”- Quinoa Stuffed Tomatoes...

Thu, 03 Jun 2010 10:00:00 -0700

“Summer Crushing on Curry”- Quinoa Stuffed Tomatoes with Spinach and Lentil Coconut Curry

I’m back from my lovely visit home to South Florida, and I’m getting back into the groove of cooking up some delish dishes for you all!

While at home I packed up more of my things to bring back to LA. Aside from the clothes, shoes and other personal belongings, I packed up two containers from a basket I won from Foodspring last year. The basket had contained sofi award winning products from the Fancy Food Show.

The Mango Masala Seasoned Salt from Urban Accents and the Madras Curry from Dulcet Cuisine had been on my mind since I boared the plane to LA. I kept thinking, “what can I cook up using these two fabulous products.”

So in an effort to ease my mind, I got to creating in the kitchen tonight. Let’s just say, I think these two products are going to be showing up a lot in my upcoming recipes!

What You Need (Serves 2):

For the Stuffed Tomatoes:

4 Small Tomatoes

1/4 Cup Red Quinoa (rinsed and drained)

1/2 Cup Water

1/2 Cup Low Sodium Vegetable Broth

1/2 Cup Chopped Onions

1 Cup Crimini Mushrooms (rough chop)

Cumin (to taste)

1/4 Cup Golden Raisins

Pinch of Mango Urban Accents Spices Masala Seasoned Salt (optional)

Set Oven to 400 Degrees.

1. Slice off the tops of the tomatoes and scoop out the insides using a spoon. Reserve the insides of the tomatoes, including the juice. Set aside.

2. Meanwhile, in a small pot, combine the quinoa, water and vegetable broth. Set the pot to low medium heat and allow the quinoa to cook according to the package. About halfway through cooking, add the chopped onions, mushrooms, golden raisins, seasoned salt and cumin to the pot. Allow the mixture to continue cooking on low heat until all the liquid is absorbed. Remove from heat.

3. Using a spoon, stuff each tomato with the quinoa mixture. Top the tomatoes with their “lids” (tops of the tomatoes) and place the tomatoes into a greased baking dish. Place the tomatoes in the oven for 15-20 minutes or until tomatoes are tender, but not falling apart.

For the Spinach and Lentil Coconut Curry:

1/3 Cup plus 1 Tbsp. Lite Coconut Milk (I used Trader Joe’s)

Insides of the 4 tomatoes (chopped and liquid reserved)

1/2 Cup Pearl Onions

1 Cup Spinach (I used frozen- it’s all I had)

1 Cup Crimini Mushrooms (quartered)

1 Tsp. Dulcet Cuisine Madras Curry

1/2 Cup Steamed Lentils

1. Grease a medium size pot and set on medium heat. Toss in the pearl onions and cook until fragrant. Next, add in the crimini mushrooms and allow them to cook down until tender.

2. Then, add in the reserved insides of the tomatoes, coconut milk and madras curry. Allow the mushrooms and pearl onions to simmer in the sauce for about 10 minutes. Next, add in the spinach and steamed lentils and reduce to a simmer. Allow the mixture to simmer for about 5 more minutes, but do not over cook the spinach (we still want it green!).

3. To plate, spoon about 1/2-3/4 cup of the spinach mixture onto the plate. Top the curry with one of the tomatoes and serve immediately. Feel free to finish the dish with a pinch more of the mango masala seasoned salt.

“How Could You Be So…Eggless”- Vegan French...

Fri, 28 May 2010 09:14:01 -0700

“How Could You Be So…Eggless”- Vegan French Toast

Okay, so I absolutely love breakfast/brunch. If I could, I would have breakfast for every meal of the day. I’m a sucker for giant pancakes smothered in warm maple syrup, waffles dripping with whipped cream and strawberry topping and of course cinnamon french toast!

Since I’m toying with the idea of becoming vegan upon my return from my Florida vacation, I started thinking about what I was going start eating for my meals. Then it hit me. I wouldn’t be able to have some of these breakfast favorites after turning vegan. This idea did not fly with me.

So, I decided to do my best to create vegan french toast. All I have to say is, SUCCESS! This girl will not have to get restrain from a delish slice of french toast in the morning!

What You Need (Serves 1):

2 Slices of Bread (I use Sprouted Bread from Trader Joe’s)

1/4 Brick of Tofu

1/2-3/4 Cup Squash Mixture

2 Tbsp. Apple Sauce

3/4 Cup Soy or Almond Milk

1 Tbsp. Agave Nectar (Optional)

1 Tsp. Vanilla Extract

Cinnamon (to taste)

1. Blend all ingredients in a bowl until well combined (use a blender or can be done by hand). The mixture should be smooth and sort of liquidy (sorry for the vague description).

2. Start heating your fry pan on medium heat. Grease with Earth Balance or PAM. While pan is heating, pour the mixture into a shallow dish. Place one slice of bread into the mixture and coat both sides of the bread. Do not let it soak too long or it will fall apart.

3. Place the coated slice into the hot pan and allow to brown on both sides. Repeat with the second slice. Serve with warm agave or maple syrup and fresh berries from the Farmer’s Market!

this isn't really a question..hey,i'm following you because i like those recipes you post..
plus,my dad has his own restaurant and he loves your recipes too..
he said that it helps him a lot!!
thanks!!

Thu, 27 May 2010 10:26:26 -0700

Hey thanks for the sweet note! I’m glad you and your dad are enjoying the recipes! What kind of restaurant does he have?

“Jumpin’…Flap Jacks”- Vegan Pancakes I...

Tue, 25 May 2010 07:43:51 -0700

“Jumpin’…Flap Jacks”- Vegan Pancakes

I eat oatmeal and eggs for breakfast almost every single day. Is it out of laziness? No. Is it because I have no other breakfast recipes? No. I am just completely obsessed with the way I make my breakfast. But, it’s time to break the cycle.

I am doing my best to start “flirting” with the idea of becoming vegan, which has led me to create some pretty interesting dish lately. Considering I’ll have to say goodbye to my usual morning eggs, I decided I needed a few new breakfast recipes.

What You Need (Serves 2):

1/4 Cup plus 3 Tbsp. AP Flour or Whole Wheat Flour

1 Tbsp. Baking Powder

3 Tbsp. Squash Mixture (See Recipe Below)

1/2 Cup Rolled Oats

2 Tbsp. Apple Sauce

1/2 Cup Soy Milk or Almond Milk

Cinnamon (to taste)

Agave Nectar (to taste)

Maple Syrup

1. Combine all ingredients except for maple syrup into a large mixing bowl. Mix ingredients together until they are completely combined.

2. Next, heat a large pan or pancake grilled on medium-high heat and grease with PAM or Earth Balance. Using a measuring cup or bowl with a spout, pour pancake rounds about 2” in diameter (if you need to use the back of a spoon to smooth out the batter, that’s okay).

3. Allow the pancake to cook and bubble on top. Peek under the pancake to check or readiness. When the underside of the pancake has cooked/browned, flip it over and cook on the other side.

4. Once you’ve stack your finished pancakes, drizzle warm maple syrup on top of them and garnish with fresh berries and fruit.

Squash Mixture:

Ok- so a new obsession of mine is to have this squash mixture sitting in my fridge at all times. It’s delish and can be incorporated into many recipes, or just great to eat by itself.

What You Need:

10 oz Pkg. Cooked Winter Squash

1 Banana (mashed)

1 Tsp. Vanilla Extract

Cinnamon (to taste)

1. Combine all ingredients and mix until smooth. Keep in the fridge when you’re done.

*This mixture is great on Vegan Bran muffins as a spread

Thanks so much for the follow. I love having someone to teach me how to cook. I hope to see more new recepies, are u doing desert recepies as well??

Tue, 25 May 2010 07:07:49 -0700

Hey melaniepott3r!

Glad you’re enjoying the Delish Your Dish recipes! Now that you mention it, I guess I haven’t done a dessert recipe in a while. But, you ask and you shall receive! I’ll post a dessert recipe this week. Any suggestions?

Delish Your Dish

On My Delish List- Ile de France Cheese A few months ago I...

On My Delish List- Goody Good Stuff I’ve always loved...

What’s Cookin’, Good Lookin- Delish Your Dish’s...

“Pepper Ann, Pepper Ann”- Stuffed Pasilla Peppers...

On My Delish List- NATIONAL ICE CREAM DAY Happy National Ice...

“Goldilocks’ Porridge”- Sweet Millet and...

Delish Your Dish News!- Vegan Cooking Workshop This is just your...

“Bow Chick-a-Chowda”- Vegan Corn Chowder Shame on me...

Hi! I just wanted to say thanks a million times over for your amazing portabello roulade recipe, I have been in a not-cooking funk lately, and trying to make it took me right out. I'm super excited to get back to my low budget cooking! :)

“We’re Going To The Race…We’re Gonna...

On My Delish List- Leaf Organics GRAND REOPENING! I t’s...

I'll Tumble For Ya

“First You Gotta Do The Truffle Shuffle”- Raw...

What is your favorite thing to cook?

“You’re What the French Call…”- Cream...

“Summer Crushing on Curry”- Quinoa Stuffed Tomatoes...

“How Could You Be So…Eggless”- Vegan French...

this isn't really a question..hey,i'm following you because i like those recipes you post.. plus,my dad has his own restaurant and he loves your recipes too.. he said that it helps him a lot!! thanks!!

“Jumpin’…Flap Jacks”- Vegan Pancakes I...

Thanks so much for the follow. I love having someone to teach me how to cook. I hope to see more new recepies, are u doing desert recepies as well??

Hi!
I just wanted to say thanks a million times over for your amazing portabello roulade recipe, I have been in a not-cooking funk lately, and trying to make it took me right out. I'm super excited to get back to my low budget cooking! :)

this isn't really a question..hey,i'm following you because i like those recipes you post..
plus,my dad has his own restaurant and he loves your recipes too..
he said that it helps him a lot!!
thanks!!