Rainbow's Recipes

[Laura Rainbow Dragon]

See also my original recipe blog: The Polyphagous Dragon.
This post to be updated with links once I get the individual recipes posted.

Vegan Recipes

linky link link

More Cheese Please! (recipes with eggs and/or dairy)

links and more links

Seafood Recipes

link, link, link

Chicken Recipes

still more links

 

[Laura Rainbow Dragon]

Five Spice Rice Pudding

1 part whole grain basmati rice
2.5 parts unsweetened vanilla cashew milk or unsweetened vanilla coconut milk
Chinese five spice seasoning (I used 1 tsp for 1 cup of rice)
fresh fruit
chopped nuts

1. rinse rice
2. put rice, milk, and spices in a pot, bring to boil
3. simmer covered until milk is absorbed into the rice
4. top rice with fruit and nuts
5. enjoy

 

[Laura Rainbow Dragon]

Imam Bayildi

I make it like this recipe only I use:

1 large or 2 medium yellow onions
1 garlic (the whole garlic--I don't cook with part bulbs)
1 tsp crushed chili pepper flakes
a bunch more parsley

 

[Laura Rainbow Dragon]

Curried Salmon Patties

2 x 213 gram tins sockeye salmon
double handful of baby spinach
1 zucchini
2 tablespoons curry paste (hot or madras)*
1 egg
olive oil

* The curry paste is very salty. One day I may switch to making my own. But for now, this is the recipe.

1. drain salmon. remove skin and bones
2. chop spinach
3. coarsely grate zucchini
4. flake salmon in large bowl
5. mix in spinach, zucchini, and curry paste
6. add egg and incorporate well
7. heat oil in frying pan
8. add large spoonfuls of salmon mixture to hot pan, shape into patties
9. cook patties over medium heat until browned on both sides

 

[Laura Rainbow Dragon]

Oatmeal Banana Pancakes

I have tried these a few different ways. The original DAREBEE recipe called for a teaspoon of baking powder, but I don't think that made any difference, so I leave it out. Ingredients marked "optional" I sometimes include and other times don't.

1 cup quick oats
1 cup Silk
1 ripe banana
1/2 tsp nutmeg
1/2 tsp cinnamon
1 Tbsp nutritional yeast (optional)
4 Tbsp dessicated coconut (optional)

1. mash banana
2. mix all ingredients together in a small saucepan
3. cook over low heat until batter is thick and binds together
4. grease and heat frying pan
5. add large spoonfuls of batter to hot pan and shape into small pancakes
6. fry pancakes, flipping halfway through, until both sides are browned

 

[Laura Rainbow Dragon]

Whole Wheat Chocolate Chip Banana Pancakes

3 large eggs
2 cups whole wheat flour
1 Tbsp baking powder
1 cup (approximately) milk of choice (I normally use protein-enriched Silk)
chocolate chips (or cacao nibs, if I'm being good)
sliced banana
oil for frying

1. beat eggs
2. combine flour and baking powder
3. combine flour with eggs
4. add milk, a bit at a time, incorporating each addition well, until batter reaches desired consistency
5. heat oil in frying pan
6. pour desired amount of batter into hot pan
7. sprinkle chocolate chips (or cacao nibs) over batter
8. place banana slices on top of batter and press them down into the batter
9. once underside is cooked, flip pancake and fry second side
10. serve hot, topped as desired (I like mine with yogourt, fresh fruit, nuts, and seeds)

 

[Laura Rainbow Dragon]

Whole Wheat Carrot Pineapple Muffins

1 cup olive oil
3 eggs
2 1/4 cups whole wheat flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
2 cups finely grated carrot
1 cup crushed pineapple, drained
sliced almonds
golden raisins

1. beat eggs and oil together
2. sift together dry ingredients
3. combine carrots, pineapple and dry ingredients with eggs and oil
4. stir in as many nuts and raisins as you like
5. divide mixture into muffin cups (I use silicone cup liners, so there is no need to grease the cups)
6. bake at 350°F for 35 minutes

This quantity of batter will make 12 giant muffins or 24 smaller ones. The batter can be frozen for baking later.

 

[Laura Rainbow Dragon]

Tzatziki

I have been promising myself for a long while to craft a nice, garlicky, tzatziki recipe. Today's batch of Chickpea & Parsley Falafel was the perfect excuse to finally figure one out!

1 English cucumber
1 garlic
1 loosely-packed cup fresh dill, fronds only
1 1/2 cups no-fat Greek-style yogourt
2 Tablespoons lemon juice

1. grate the cucumber (coarse grate is fine)
2. press against a sieve to squeeze out some of the water (I used a spoon to press the cucumber)
3. peel garlic cloves and crush through a press
4. chop the dill
5. combine all ingredients and mix well

Success! This was really nice with the falafel and some tomato. I ate some about an hour ago, and the garlic zing is still on my tongue.

Feeding just myself these days, I'm not able to get through an entire batch of sauce-type things like this fresh. So I've frozen some of this and will update this post later once I have news on how well it does being frozen and later thawed out.