- 12 ounces pasta
- Salt and ground black pepper
- 3 1/2 cups (one head) small broccoli
- 1/4 cup oil
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic, minced
- 2 pints cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, chopped
- 1/2 cup torn fresh basil leaves
- 1/4 cup fresh parsley
- 1 cup greens
Recipes we haven’t been posting- pasta tomato broccoli salad with dijon vinegrette November 27, 2011
You will need:
6 dl (2½ cups) Plain Flour, 3 dl (1 1/4 cups) Sugar, 2 tsp Baking Powder, 1 tsp Cardamon (finely grounded), 2½ dl (1 cup) Dairy Free Milk, 1 dl (90 gr/ 0.4 cups) Melted Vegan Margarine and Pearl Sugar.
- pre-heat your oven to 200C / 390F.
- Melt your margarine and add the milk.
- Mix all your dry ingredients in a bowl and add the milk/margarine mix bit by bit while whisking. (a great tip is to use an electric beater/whisk to get a smooth and aerated batter)
- Grease a round cake tin 24 cm / 9-9½ inches in diameter. (if you have an older style cake tin or just want to be certain that the cake won’t stick, grease your tin and sprinkle it with fine plain bredcrumbs)
- Pour the batter into your tin and top it with pearl sugar.
- Bake in the lower part of the oven for around 30 minutes, use a cake tester to make sure the cake is set before taking it out of the oven. But don’t over bake, this cake is ment to be moist.
- 1/2 cup vegan margarine
- 2 cups vegan powdered sugar*
- 1 tablespoon vanilla extract
- 2 tablespoons vegan soymilk
- 1/3 cup cocoa powder (or more)
- a dash of salt
3 cups all purpose flour
1 1/2 cups white sugar
1/2 cup dark brown sugar, lightly packed
2 teaspoons baking soda
1 teaspoon salt
2 cups pineapple juice
2/3 cup vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon vanilla
Preheat oven to 350°F. Lightly grease two 9-inch round cake pans. Line the bottoms with parchment paper and lightly grease the paper.
In a large mixing bowl, whisk together the flour, sugars, baking soda, salt, and o. Whisk until thoroughly combined, crumbling the brown sugar with the tips of your fingers if necessary.
In a separate bowl or large measuring cup whisk together the juice, vegetable oil, vinegar, and vanilla. Quickly mix the wet ingredients into the dry mix and whisk thoroughly. Pour the batter into the prepared cake pans and bake for 30 to 35 minutes.
Let the cakes cool for about 20 minutes in the cake pans, then run a knife around the inside of the pan to release each layer. Turn the cake layers out onto cooling racks. Glaze while the cakes are still warm, but not hot.
1 cup pineapple juice
1/2 cup sugar
1 tbsp corn syrup
1 tbsp corn starch
boil 3 first ingredients into a syrup, add corn syrup (dissolved in cold water) a, stir until thick and take off heat
Dust with coconut flakes to make it even better 😀
Recipes – Oct 10 November 12, 2011
Sorry I haven’t been posting recipes lately… however, here’s last Friday’s lunch:
Chana Masala http://www.theppk.com/2011/08/chana-masala/
Quinoa Pudding http://www.thefitnessdish.com/?p=4531
– ours was a bit different, with banana and maple
Bulgur, celery and pomegranate salad
See you next week,
Catering October 20, 2011
Rabbit Hole has come up with a new catering plan for this year, and it’s going to be better than ever.
If you’re interested in having us cater your event or provide snacks for a student group meeting, all the information can be found in this pdf. Rabbit Hole Catering
Recipes – Oct 9 October 8, 2011
Hope you enjoyed Rabbit Hole Cafe last week! Here are the “recipes” (they are all quite changeable, so be creative!)
Italian-Style Quinoa Salad
take whatever vegtables you have on hand (we used peppers, celery, green onions,tomatoes, and maybe some other stuff I’ve already forgotten)
Add veg cooked quinoa and mix thoroughly, top with vinagrette (we used balsamic vinegar, olive oil and minced garlic)
Kidney Bean and Sweet Potato Sheppard’s Pie
take a baking pan and fill it a little more than halfway with a mixture of cooked/canned kidney beans (almost any legume would work here) mixed with spices of choice (we used curry) , sauteed onions, tomato paste/ sauce, and olive oil
Top the bean mixture with puréed (mashed) sweet potatoes, seasoned to your liking ( we used lime juice, chili flakes, olive oil, salt and pepper)
Cover with tin foil Bake at 350 or so for about 40 mins (keep checking, cooking time varies by size of dish and type of oven) . When it’s steaming, take tin foil off and broil (450) for 5-10 mins… watch vigilantly so it doesn’t burn!
For the choc peanut butter oatmeal cookies:
see you next week!
Jane and Nishant
Recipies- Sept. 30th October 1, 2011
Here are some links to last week’s recepies
Choc Icing http://vegweb.com/index.php?topic=6441.0
Rice Salad (we added cranberries) http://kitchen-parade-veggieventure.blogspot.com/2005/09/day-168-tomato-rice-salad.html