Macaroni Salad
1 c dressing: vegan mayonnaise, or vegan sour cream.
1 t mustard (optional)
salt
pepper
1 pound macaroni, cooked, drained, and rinsed with cold water
2 c cherry tomatoes, halved
2 celery stalks, chopped
½ small onion, finely chopped
Blueberry Mint Lemonade
1/2cup raw sugar
1/2cup water
1/2cup fresh mint leaves
1 cup lemon juice
1 1/2cup cold water
1pkg. Blueberries
1 cupice cubes
Sparkling water (optional)
Antipasti-stuffed picnic loaf
● 1 large rustic round loaf of bread (approximately 22cm/8½in diameter)
● 8tbsp fresh pesto
● 250g (9oz) soy cheese, drained
● 400g (14oz) sun-blushed tomatoes
● A handful of fresh basil leaves
● 1 x 180g (6oz) jar baby artichoke hearts, drained
Banana Bread
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
Here are the abbreviations that I use throughout my recipes.
Q quart
c cup
oz ounce
T tablespoon
t teaspoon
I quote everything using the English system. Here are the rounded off metric equivalents.
Volume
teaspoon 5 milliliters
tablespoon 15 mL
fluid ounce 28 mL
cup (8oz) 250 mL
quart (32 oz) 950 mL
Weight
pound (16oz) 455 grams
ounce 28 grams
Temperature
300° F 150° C
350° F 175° C
400° F 205° C