MOFO 2013 - Stuffed Cherry Tomatoes

Stuffed Cherry Tomatoes

Source:  Great Gluten-Free Vegan Eats (Book) page 150

By:  Allyson Kramer   2012

Ingredients

Walnuts – Chopped

Fresh Sage

Minced Garlic

Onions – Chopped

Jam

Sea Salt

Combine in a blender until it forms a paste.

Slice off top of tomatoes then stuff with paste

Olive oil for drizzling

 Bake in oven

We used a little larger tomato than cherry. It did very well and the taste of everything was excellent. Get Allyson Kramer’s book she has a lot of really nice recipes to enjoy.

I’m putting this on our “WOW” Recipe for 2013.

MOFO 2013 - Dallas Photos 05

Old Red Courthouse of Dallas   (Museum)

oldred.org 

Built in 1892.  The courthouse is now completely restored. Restoring the serpents, clock tower, courtroom, grand staircase, lunettes, pegasus and vault. 

Truly magnificent piece of Dallas County History.

Thanks-Giving Square

thanksgiving.org

Park-Chapel and Museum

Enjoy the uniquely designed areas for meditation and reflection and the many outstanding architectural. Promotes the spirit and unifying value of giving thanks – as a way to heal divisions and enhance mutual understanding.  

       

MOFO 2013 - Mellow Mushroom

mellowmushroom.com  

Mega Veggie Pizza      

Can be made vegan with Daiya cheese. Tell them no parm and no butter on the crust. This pizza is excellent.

MOFO 2013 - Biscoff Peanut Butter Balls

Biscoff Peanut Butter Balls

Source:  Herbivore Triathlete at http://herbivoretriathlete.com

peanut butter

Biscoff cookie butter

unsweetened applesauce

vanilla almond meal

whole wheat pantry flour

rolled oats

unsweetened shredded coconut (optional)

vegan mini-chocolate chips (optional)

Mix wet ingredients together by hand mixer.

Add flours and combine then add oats and optional mix-ins.

Roll into balls then place onto parchment lined baking tray.

Refrigerate or freeze until firm.

This recipe is very easy. We decided not to add the coconut or chocolate chips but might change our mind for next time.

This blog was new to us.  We found it while looking for a new dessert. We really like look at this blog.

MOFO 2013 - Chickpea Croquettes

Chickpea Croquettes with Greek Salad Topping

Source:  Vegetariantimes.com  October 2009

Greek Salad Topping

Cucumber

 Cherry tomatoes

Green onions

Lemon juice

Olive oil

Vegan feta cheese

Combine all ingredients and mix well and cool

Croquettes Mixture

Chickpea flour

 Ground cumin

 Chili powder

 Salt

Chickpeas-can

 Green onions

Red bell pepper

Parsley

 Lemon juice

Olive oil 

Garlic

Mix all ingredients together and cook.

When cooked add topping.

Very good with some surprising flavors.

Vegetarian Times is a good source for info & recipes.

MOFO 2013 - Sliced Beets/ Red & Golden

Sliced Beets/ Red & Golden

Source:  EarthyVeg

Beets are washed, then wrapped in foil

Baked at 400 until tender about 45-60 mins 

After you cooling, wash and peel

Slice the beets and serve.

Red Beets are great but I tend to buy yellow because they are less messy.

Great served as a side or in a salad.

MOFO 2013 - Sicilian Collard Greens with Pine Nuts and Raisins

Sicilian Collard Greens with Pine Nuts and Raisins

Source:  The Kind Diet (Book)   page 176

By:   Alicia Silverstone    2009

Collard greens

Pine nuts

Garlic

Olive oil

Raisins

Balsamic vinegar

Remove ribs from collard greens and clean. Toast pine nuts.

Cook garlic in oil add damp collards, add raisins & pine nuts.

Stir in the vinegar, cover and serve.

This recipe is sooo good.