Shania’s thinking about writing a vegetarian cookbook because she’s eaten a lot of bad vegetarian food in her life and she wants to share recipes she says would even satisfy a meat eater.
Jennifer Nettles - Roasted Brussels Sprouts
PLA Media Recipes
Fall Inspired Recipes
Apple Walnut Salad with Cranberry Vinaigrette
You will need…
-1/2 cup chopped walnuts
-1/4 cup cranberries
-1/4 cup balsamic vinegar
-1 cup red onion, chopped
-1 tablespoon white sugar
-1 tablespoon Dijon-style prepared mustard
-1 cup vegetable oil
-salt and pepper to taste
-10 cups mixed salad greens, rinsed and dried
-2 Red Delicious apples, cored and thinly sliced
Preheat oven to 350 degrees. Spread walnuts on baking sheet in a single layer. Bake 8-10 minuets or until lightly toasted.
In a food processer, combine the cranberries, vinegar, onion, sugar and mustard. Puree until smooth; gradually add oil and season with salt and pepper.
In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts and serve.
You will need…
-2 lb. ground beef
-1-1/2 cup chopped onions
-1 cup chopped green pepper
-2 garlic cloves finely minced
-1 28oz. can stewed or diced tomatoes
- 2 16oz. cans kidney beans, 1 light and 1 dark
-2 teaspoons of salt
-1 teaspoon of black pepper
-1 teaspoon of cumin
-1 tablespoon chili powder
Brown ground beef, drain grease
Chop onion, green pepper and garlic
In a pot put in ground beef, chopped onions, green peppers and garlic along with the tomatoes and beans undrained.
Stir in salt, black pepper, cumin and chili powder
Turn heat on high until it comes to a light boil, then reduce heat to a simmer.
If it is too spicy add a sprinkle of cinnamon
Top off with shredded cheese
Whole Wheat Dark Chocolate Sea Salt Cookies
(this recipe makes a lot of cookies so don’t be afraid by the large amount of ingredients)
You will need...
-1 cup of sugar
-2 tablespoons of Vanilla extract
-3 cups of dark brown sugar
-1 pound of unsalted butter
-2 teaspoons of baking soda
-1 tablespoon of baking powder
-5-1/2 cups of whole-wheat flour
-1 tablespoon of salt
-5 cups of dark chocolate chips
Pre heat oven to 350 degrees
Mix butter and dark a regular sugars until creamy (3-5 minuets)
Add vanilla and eggs and continue mixing for about 3 minuets. Should be a light brown creamy mixture.
In another bowl, mix all dry ingredients
Slowly add dry ingredients to the creamy mixture
Stir in chocolate chip slowly
Put cookies onto a cookie sheet (greased or on parchment paper) Tip: Use an ice cream scooper to get equal amounts of dough so that cookies will be the same size!
Bake until golden brown around the edges. (13-15 minuets).
Put the remaining dough in the freezer covered with tin foal. (If you don’t use all of the dough)
ASAP put a small amount of Maldon Salt on top. Be real easy with the amount of salt. A little goes a long way!
Ice Cream Sandwiches?
You will need…
Life Changer Cookies from above
-Your favorite ice cream flavor – I went classic and used vanilla bean.
1.Take two cookies and place them on a plate bottoms up.
2.Scoop desired amount of ice cream onto one cookie and place the other on top.