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In a large imusa pot, add olive oil, peppers onions and tomatoes, saute over medium heat until translucent, add minced garlic collard green and saute for 3 minutes more. Add enough water to cover the vegetables add vinegar,and salt to taste on very low heat simmer for 45 minutes
Instructions
Use 1/2 pineapple of the pineapple peeled, rinsed and dry with a paper towel. Slice pineapple length wise. Use a non-stick frying pan and use a paper towel to wipe the inside of the pan with a little olive oil, fry pineapple on each side until golden brown. Topped with agave nectar.
In a bowl mix flour, sugar, yeast. Add warm water and olive oil. Kneed the dough for 15 minutes until smooth. You may need to add more flour to prevent the dough from sticking to your fingers. Add smooth dough to a lightly greased bowl and cover it with saran wrap. Place the bowl in a warm area in order for the dough to double in size for about an hour.
After the dough has doubled in size. Turn the dough onto a cutting board or counter. Using a pastry cutter, cut dough in half. Place each of the dough on a floured board shape into oval and round buns. Cover and let rise for 30 more minutes.
Mix the first 9 ingredients-into a
bowl with a whisk and set aside. In measuring cup add the next 5
ingredients and mix well. Add the wet ingredients to the dry
ingredients. Use your hands to knee the mixture into a dough. The
dough will be soft not like bread dough. Divide the dough into 4
pieces then roll the dough into about 10 inches long each. Wrap the
dough individually in aluminum foil and twist the ends. In a large
steamer pot, place water in the bottom of the pot then place the
wrapped dough into the steamer pot and steam for 45 minutes. When the
dough is cool enough unwrap the dough and slice into thin pieces. I
use a tofu slicer.
Dough Ingredients
1 cup luke warm water
2 tbsp plan soy milk
1 tbsp brown sugar
1 tbsp vegetable shortening
1 tbsp cornmeal
1 tbsp extra virgin olive oil
1 package of yeast
3 cups bread flour
In a large bowl mix water, milk, brown sugar, and shortening for a minute. Add corn meal, olive oil, and yeast and continue mixing it for another minute. Turn the dough onto a lightly floured surface and knead the dough for about 20 minutes or until it is elastically, smooth consistency. place dough in a oiled glass bowl and let it double in size for about 2 hrs. Divide and roll the dough and place them into 2 pizza pans.
Sauce
1(28 oz.) no salt crushed tomatoes
1 (14.oz) can no salt tomato sauce
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried marjoram
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Combine all ingredients into a large pot, bring to a boil, then simmer for 1 hour.
1 tbsp better than bouillon seasoned vegetable base 1/2 medium size red onion, finely chopped
4 tbsp pure maple syrup
2 tbsp bragg liquid aminos
2 tbsp olive oil
1 tbsp colgin liquid smoke
1 tbsp garlic powder
1 tbsp thyme
1 ½ tsp paprika
1 ½ tsp fennel seeds
1 1/2 tsp hot red pepper flake
1 cup vital wheat gluten
Instructions
Use a fork to mash the beans in a large glass bowl. Add the next 12 ingredients and mix to combine all the ingredients.
Add the vital wheat gluten and mix with a fork. Place the mixture that’s now turned into a dough onto a cutting board
and knee it with your clean hands for about a minute. The dough should be smooth. The dough should not cling to your
hands. You should be able to form 8 link sausages I made 8 but wasn’t able to showcase all of them in this photo. After forming into link sausages, wrap each sausage into aluminum foil, tightly, twisting and tucking the ends.In a large steamer pot, place water in the bottom of the pot then place the wrapped dough into the steamer pot and steam for 45 minutes. When the dough is cool enough unwrap the dough.You can fried them in a little olive oil or boil them. These sausages also freeze well.
1 extra large sweet potato
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup brown sugar
1 tbsp bob red-mill egg replacer
3 tbsp water
1/4 cup earth balance butter
1 1/4 cup flour
1/2 cup butter
1/4 cup cold water
slither almonds
grated lemon peel
Bake sweet potato in a 350 heated oven for about 50 minutes. Check 45 minutes into baking to see if you can pierce the potato with a fork to tell if the potato is done. Let the potato cool to handle. Peel the skin off the potato and break it up in a glass bowl. Using a potato masher, mash potato. I was talking to my cousin gave me a tip on getting rid of the strands from the potatoes in order to get a creamy potato texture. He suggested that I use a hand mixture to mix the potatoes, in between mixing I should stop the mixer to see if any strands are on the mixer to remove. To prepare the egg replacement, add 3 tbsp of egg replacer powder to 1 tbsp of water and mix with a small whisk or fork, set aside.
Sweet Potato Filling
Add brown sugar, cinnamon, nutmeg and egg replacer mix to the sweet potatoes, use the hand blender to mix. Set aside
Crust
Add flour and sugar to into a bowl and cut in earth balance butter with a pastry cutter or folk until the mixture is crumbly. Add ½ of the the water. Use your hands to mix the flour mixture add more water and start to kneeing the dough with your hands. The dough shouldn’t be too wet and sticky but smooth. Use a rolling pin or a bottle to roll out the dough onto a clean cutting board. Cut the dough in half and roll that half of the dough flat to about 10x4. I use a glass jar as pictured below to roll the dough and to cut circles to be able to fit them into a 12 mini muffin pan.
After placing the dough pieces into the muffin pans add about a tbsp of the potato mixture on top the dough that’s in the pans. Brush the top of the sweet potatoes and the dough with melted earth balance butter. Oven Temp 350 for 20 minutes. When the sweet potato bites are cooled, topped with grated lemon peel or slithered almonds
