Perfect for a cool Autumn day, this chili may be served vegan style, with sliced green onions and a dollop of vegan sour cream on top, or as a hearty vegetarian dish with shredded cheddar cheese. It also makes a great "Chili Mac". Simply mix cooked macaroni into the chili just before serving.
Shoofly pie is a molasses crumb pie that was originally developed to celebrate the 100th anniversary of the signing of the Declaration of Independence in Philadelphia. If you are looking for an unusual, historically significant treat, this may be the recipe for you!
Easy and economical, your family will love this vegetarian dish!
You never quite know what you are getting with store blended chili powder. This is a blend I like for my own chili powder. It does not have much heat, is not heavy on the cumin, yet provides a good, rich depth of seasoning. It can be used with other spices for many South and Central American dishes.
This recipe is based on the Back to Basics Readers' Digest series, and is a basic bread recipe. I get the 2-pound bags of all purpose flour at the dollar store, and they are the perfect amount for this recipe. The loaves slice nicely for sandwiches, toast well, and freeze well.
A touch of ginger and brown sugar takes this recipe over the top. This low calorie dish goes especially well with my vegetarian Lentil Loaf recipe!
I have been making homemade ricotta cheese lately, and have plenty of good liquid whey left over from the curdling process. It can be used in making bread, pancakes, and even in these delicious breakfast muffins. They require no eggs!
If you have leftover or day-old biscuits, here is a delicious way to use them. Any stone fruit, whether peaches, apricots, plums, etc., would work in this recipe.
Make your own fresh croutons without needless additives. Use a seed and spice mixture known as "Za'atar" to make them delicious!
I used orange cauliflower in this recipe, but any color will do nicely. This is an economical entree, and easily doubles for a large family.