Iced Coffee Frappe By Deborah Madison Vegan Food

ICED COFFEE FRAPPE BY DEBORAH MADISON - VEGAN

Steps:

• Combine everything in a blender and puree until smooth.

ICED COFFEE FRAPPE

Steps:

• Combine all ingredients in a blender & process for about 30 seconds or until smooth.
• Pour into 2 glasses & enjoy.

CARDAMOM COOKIES

Steps:

• Cream the butter and sugars until light and fluffy, then beat in the egg yolk.
• Stir in the cardamom, salt, and flour.
• Divide the dough in two, roughly shape each piece into a log about 1 inch thick, then roll in plastic wrap or wax paper. Pull each log through you thumb and first finger to make it even and, if you prefer, longer and narrower.
• Refrigerate until firm or freeze until ready to use.
• Preheat oven to 375°F
• Cut the dough into 1/4-inch rounds or diagonals and set themon cookie sheets at least 1 inch apart.
• Bake until pale golden on top and lightly browned around the edges, 8 to 10 minutes.
• Cool. Serve plain or dusted with confectioner's sugar.
• Note: Time to Make does not include the time to chill the dough.

WARM RED CABBAGE SALAD WITH PECANS

Steps:

• Heat the garlic, vinegar, and oil in a skillet. Add in the onion, and cook for 30 seconds.
• Add the cabbage, season with 1/2 teaspoons salt, and cook over high heat, tossing constantly with tongs.
• When the leaves begiin to soften and change from red to pink, remove from the heat.
• Add the remaining ingredients and toss just enough to combine them, then remove from the heat.
• Season with plenty of pepper and serve warm. Enjoy!

LEEK AND GREEN GARLIC RISOTTO

Steps:

• Quarter the leeks lengthwise; cut them crosswise into 1/4 inch slices. Remove any tough papery husks from the garlic, then finely chop the bulbs.
• Melt the butter in a saute pan. Add the leeks and garlic, stir to coat then add the wine and cook over medium-low heat until the leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice.
• Have the stock simmering. Melt the butter in a wide soup pot over medium heat. Add the rice and cook, stirring, for 1 minute.
• Pour in the wine and simmer until absorbed, then add 2 cups of stock. Simmer until absorbed then raise the heat to high and add the stock 1/2 cup at a time. Stir and continue adding liquid after each addition is absorbed. When the rice is done, stir in the leeks, cream, cheese, parsley and any minced garlic shoots. Season with salt and pepper. Serve.

ICED NUTTY IRISHMAN COFFEE FRAPPE (NON-ALCOHOLIC AND DIABETIC)

Steps:

• Place all ingredients in blender and blend until smooth. Pour into glass and enjoy. (may be poured over more ice if desired).

GOLDEN ROASTED POTATOES WITH CHILE MAYONNAISE

Steps:

• Preheat oven to 400*F.
• Lightly oil a baking sheet.
• Peel the potatoes with a paring knife and cut them lengthwise into sixths or smaller if potatoes are big.
• Toss them with just enought oil to coat and season with salt.
• Bake until they are tender and covered with a golden crust, about 1 hour, turning them a few times so that they color evenly.
• Serve with the mayonnaise.
• Chile Mayonnaise:.
• Stir the ground red chile with the mayonnaise. Remember, the heat will increase as it sits!
• Variation:.
• Green Chile Mayonnaise:.
• Add several minced and seeded jalapenos, an unseeded serrano chile, or a large Anaheim chile, grilled, peeled, seeded, and finely minced.
• Chipotle Mayonnaise:.
• For a smoky hot mayonnaise, stir in a little pureed canned chipotle chile. Add chopped scallions, garlic, and cilantro, if desired, to taste.