Sarah and Kara's Recipes - User contributions [en]

Vegan nanaimo bars

2025-04-10T19:12:22Z

Kara:

[[Category:Course:Dessert]]
[[Category:Cuisine:Canadian]]
[[Category:Base:Chocolate]]
[[Category:Prep:Microwave]]
[[Category:Dietary:Vegan]]
Yes, I traveled internationally to eat Nanaimo bars in Nanaimo. Yes, CBSA laughed at me. What of it?

==Ingredients==
* 2 cups graham crumbs (finely textured)
* 1 cup Nuts, roasted and chopped (I used pecans)
* 1 cup sweetened, flaked Coconut shreds
* 6 Tb Vegan Butter or Coconut Oil
* 10 oz Chocolate Chips (non-dairy)
* 2 cups Powdered Sugar
* 1/4 cup Birds Custard Powder
* 1/4 cup Oat Milk
* 1/3 cup Peanut Butter
* 1/3 cup Vegan Butter or Coconut Oil
* 6-8 ounces additional Chocolate Chips
* 1-2 Tb Peanut Butter

==Directions==
You will need an 8 by 8 pan (thicc base, can use a larger pan for a thinner base). Start by making a base with the first 5 ingredients (graham crumbs, nuts, coconut, butter and chocolate chips). Add finely textured graham crumbs, chopped nuts and coconut shreds to a bowl. Melt the butter and chocolate chips over low heat on the stove or in the microwave (30 second bursts, stir after each 30 seconds). Pour the melted butter and chocolate mixture over the dry ingredients and mix well. It should form a crumbly, wet sand texture. Press into and 8 x 8 pan and then place in the fridge.

Now for the custard layer. Warm butter and peanut butter until mixable, add oat milk and stir until incorporated. Gradually add powdered sugar -- you can add more or less to your taste but the thicker this layer is, the more stable the bars will be. I aim for a mixture thinner than drop cookie dough but thicker than icing. This gives the squidge but not oozing factor. In my experience, the vegan butter and milk in this layer do not hold up as strongly as their dairy counterparts so I tend to make this custard layer pretty shallow, certainly not as deep in the cut bar as a traditional Nanaimo Bar would be. Perhaps coconut oil / milk would make a better custard layer,

Top the refrigerated base with the custard layer and put the bars back in the fridge.

The final layer is a thin (think 1/4 inch or so) layer of chocolate and peanut butter. Depending on what size pan you use, you may need more chocolate chips or peanut butter for this layer then the ingredients call for. Melt the chocolate chips and peanut butter together until incorporated and pour-able. Pour over refrigerated bars, and ensure it reaches the edges (back of a spoon works well to spread). Refrigerate again.

Cut with a sharp, warm blade after set. Keep refrigerated for up to a month.

Vegan nanaimo bars

2025-04-10T18:49:53Z

Kara: /* Directions */

[[Category:Course:Dessert]]
[[Category:Cuisine:Canadian]]
[[Category:Base:Chocolate]]
[[Category:Prep:Microwave]]
Yes, I traveled internationally to eat Nanaimo bars in Nanaimo. Yes, CBSA laughed at me. What of it?

==Ingredients==
* 2 cups graham crumbs (finely textured)
* 1 cup Nuts, roasted and chopped (I used pecans)
* 1 cup sweetened, flaked Coconut shreds
* 6 Tb Vegan Butter or Coconut Oil
* 10 oz Chocolate Chips (non-dairy)
* 2 cups Powdered Sugar
* 1/4 cup Birds Custard Powder
* 1/4 cup Oat Milk
* 1/3 cup Peanut Butter
* 1/3 cup Vegan Butter or Coconut Oil
* 6-8 ounces additional Chocolate Chips
* 1-2 Tb Peanut Butter

==Directions==
You will need an 8 by 8 pan (thicc base, can use a larger pan for a thinner base). Start by making a base with the first 5 ingredients (graham crumbs, nuts, coconut, butter and chocolate chips). Add finely textured graham crumbs, chopped nuts and coconut shreds to a bowl. Melt the butter and chocolate chips over low heat on the stove or in the microwave (30 second bursts, stir after each 30 seconds). Pour the melted butter and chocolate mixture over the dry ingredients and mix well. It should form a crumbly, wet sand texture. Press into and 8 x 8 pan and then place in the fridge.

Now for the custard layer. Warm butter and peanut butter until mixable, add oat milk and stir until incorporated. Gradually add powdered sugar -- you can add more or less to your taste but the thicker this layer is, the more stable the bars will be. I aim for a mixture thinner than drop cookie dough but thicker than icing. This gives the squidge but not oozing factor. In my experience, the vegan butter and milk in this layer do not hold up as strongly as their dairy counterparts so I tend to make this custard layer pretty shallow, certainly not as deep in the cut bar as a traditional Nanaimo Bar would be. Perhaps coconut oil / milk would make a better custard layer,

Top the refrigerated base with the custard layer and put the bars back in the fridge.

The final layer is a thin (think 1/4 inch or so) layer of chocolate and peanut butter. Depending on what size pan you use, you may need more chocolate chips or peanut butter for this layer then the ingredients call for. Melt the chocolate chips and peanut butter together until incorporated and pour-able. Pour over refrigerated bars, and ensure it reaches the edges (back of a spoon works well to spread). Refrigerate again.

Cut with a sharp, warm blade after set. Keep refrigerated for up to a month.

Vegan nanaimo bars

2025-04-10T18:48:21Z

Kara: Created page with "Category:Course:Dessert Category:Cuisine:Canadian Category:Base:Chocolate Category:Prep:Microwave Yes, I traveled internationally to eat Nanaimo bars in Nanaimo. Yes, CBSA laughed at me. What of it? ==Ingredients== * 2 cups graham crumbs (finely textured) * 1 cup Nuts, roasted and chopped (I used pecans) * 1 cup sweetened, flaked Coconut shreds * 6 Tb Vegan Butter or Coconut Oil * 10 oz Chocolate Chips (non-dairy) * 2 cups Powdered Sugar * 1/4 cup Birds..."

[[Category:Course:Dessert]]
[[Category:Cuisine:Canadian]]
[[Category:Base:Chocolate]]
[[Category:Prep:Microwave]]
Yes, I traveled internationally to eat Nanaimo bars in Nanaimo. Yes, CBSA laughed at me. What of it?

==Ingredients==
* 2 cups graham crumbs (finely textured)
* 1 cup Nuts, roasted and chopped (I used pecans)
* 1 cup sweetened, flaked Coconut shreds
* 6 Tb Vegan Butter or Coconut Oil
* 10 oz Chocolate Chips (non-dairy)
* 2 cups Powdered Sugar
* 1/4 cup Birds Custard Powder
* 1/4 cup Oat Milk
* 1/3 cup Peanut Butter
* 1/3 cup Vegan Butter or Coconut Oil
* 6-8 ounces additional Chocolate Chips
* 1-2 Tb Peanut Butter

==Directions==
You will need an 8 by 8 pan (thicc base, can use a larger pan for a thinner base). Start by making a base with the first 5 ingredients (graham crumbs, nuts, coconut, butter and chocolate chips). Add finely textured graham crumbs, chopped nuts and coconut shreds to a bowl. Melt the butter and chocolate chips over low heat on the stove or in the microwave (30 second bursts, stir after each 30 seconds). Pour the melted butter and chocolate mixture over the dry ingredients and mix well. It should form a crumbly, wet sand texture. Press into and 8 x 8 pan and then place in the fridge.

Now for the custard layer. Warm butter and peanut butter until mixable, add oat milk and stir until incorporated. Gradually add powdered sugar -- you can add more or less to your taste but the thicker this layer is, the more stable the bars will be. I aim for a mixture thinner than drop cookie dough but thicker than icing. This gives the squidge but not oozing factor. In my experience, the vegan butter and milk in this layer do not hold up as strongly as their dairy counterparts so I tend to make this custard layer pretty shallow, certainly not as deep in the cut bar as a traditional Nanaimo Bar would be. Perhaps coconut oil / milk would make a better custard layer,

Top the refrigerated base with the custard layer and put the bars back in the fridge.

The final layer is a thin (think 1/4 inch or so) layer of chocolate and peanut butter. Depending on what size pan you use, you may need more chocolate chips or peanut butter for this layer than the ingredients call for. Melt the chocolate chips and peanut butter together until incorporated and pour-able. Pour over refrigerated bars, and ensure it reaches the edges (a back of a spoon works well to spread). Refrigerate again.

Cut with a sharp, warm blade after set. Keep refrigerated for up to a month.

Vegan cassoulet

2023-02-06T00:51:36Z

Kara:

[[Category:Course:Entree]]
[[Category:Cuisine:French]]
[[Category:Base:Legumes]]
[[Category:Prep:Stovetop]]
[[Category:Dietary:Vegan]]
[[Category:Dietary:Gluten_free]]
Vegan Cassoulet adapted from Vaishali of Holy Cow Vegan

==Ingredients==
* 1 cup dry white beans, or 3 cups canned, drained and washed. If using dry beans, soak overnight and cook until tender
* 2 Tablespoons Olive Oil
* 1 medium Onion, diced
* 2 Carrots, sliced
* 2 Celery stalks, diced
* 5 Garlic cloves, finely minced
* 8 ounces Mushrooms, sliced
* 2 Roma Tomatoes, diced
* 1 cup Vegetable Stock or water
* 1 tsp Sage, dried
* 1 tablespoon Thyme, fresh, chopped
* 2 bay leaves
* 2 tablespoons Parsley, fresh, chopped (optional)
* 1/2 cup Red Wine (optional)
* Salt and Pepper, to taste

==Directions==
Heat oil in a large saucepan. Once the oil is hot, add the onions, garlic, celery and carrots. Add a pinch of salt and some ground black pepper and saute until the onions are translucent.

Add the mushrooms and the wine. Cook until the water from the vegetables has evaporated then add the tomatoes and beans along with a cup of water or vegetable stock, bay leaves, sage, parsley and thyme. Bring to a boil and then let it simmer - preferably for 30 minutes or so. You can add water or vegetable stock if the stew is too thick.

Finish with salt and pepper to taste. Serve with bread.

Cooked with canned cannelini beans (1 15 oz can) and doubled mushrooms on stovetop - very good.

Will try in instant pot with dry beans and update recipe.

Misir wot

2023-02-06T00:50:53Z

Kara:

[[Category:Course:Entree]]
[[Category:Cuisine:African]]
[[Category:Base:Legumes]]
[[Category:Prep:Stovetop]]
[[Category:Prep:Instant Pot]]
[[Category:Dietary:Vegan]]
[[Category:Dietary:Gluten_free]]
Ethiopian Lentil Stew with Potatoes -- recipe from Natalie, Instant Pot adaptation pieced together from multiple sources.

==Ingredients==
* 1 cup Red Onion, finely chopped (about half a large onion)
* 4 Tablespoons Oil (can use ghee or butter if not vegan)
* 2 Roma Tomatoes, diced
* 1 Tablespoon Garlic, minced
* 1 teaspoon Ginger, minced
* 2 Tablespoons Berbere spice
* 2 small Yukon Gold Potatoes, diced
* 1/2 cup Red Lentils, rinsed
* Salt, to taste
* Lime or Lemon juice (optional)
* Fresh Cilantro / Coriander (optional)

==Directions==
Stovetop:

In a dry medium pot, saute the onions on medium low heat for five minutes. Add the oil and cook for two more minutes.
Reduce the heat to low, add the berbere and simmer for five minutes, stirring occasionally.

Add tomatoes and continue to simmer for five more minutes. If the mixture begins to stick, add a little water at a time.

Add 1/3 cup of water and the lentils and increase the heat to medium. Cook for two more minutes, continuing to stir occasionally.

Add potatoes and cover with 1 1/2 cups of water. Cook for ten minutes and add garlic and ginger. Continue to cook for ten minutes or until potatoes are done. Salt to taste.

Can add citrus juice and top with chopped coriander/cilantro.
Serve with injera or rice.

Instant pot:

On saute mode, cook the onions the same way, through the step with the berbere.
Add the tomatoes and cook for another minute or two, then add 1 1/2 cups water, potatoes and lentils, stir and put the lid on the instant pot.

Cook on high pressure for 9 minutes, let steam release naturally and then add ginger, garlic, and salt. You can also add citrus juice and fresh cilantro before serving, if desired.

This stays nice on keep warm in the instant pot for quite a while - you can add water if it gets thicker than you'd like.

Serve with injera or rice.

Category:Cuisine:French

2023-02-06T00:47:37Z

Kara: Created page with "Zut Alors! I have missed one. In this category you'll find French recipes. Or, French-inspired recipes. Classic sauces, classic preparati..."

[[File:Frenchchef.jpg|200px|frame|Zut Alors! I have missed one.]]

In this category you'll find French recipes.
Or, French-inspired recipes. Classic sauces, classic preparation methods, flavors that emphasize the quality of the ingredients. Probably a lot of bastardization of classics because... we're not French.

File:Frenchchef.jpg

2023-02-06T00:45:22Z

Kara: Les Poissons

== Summary ==
Les Poissons

Vegan cassoulet

2023-02-06T00:39:46Z

Kara: Created page with "Category:Course:Dinner Category:Cuisine:French Category:Base:Legumes Category:Prep:Stovetop Category:Dietary:Vegan Category:Dietary:Gluten_free Vegan C..."

[[Category:Course:Dinner]]
[[Category:Cuisine:French]]
[[Category:Base:Legumes]]
[[Category:Prep:Stovetop]]
[[Category:Dietary:Vegan]]
[[Category:Dietary:Gluten_free]]
Vegan Cassoulet adapted from Vaishali of Holy Cow Vegan

==Ingredients==
* 1 cup dry white beans, or 3 cups canned, drained and washed. If using dry beans, soak overnight and cook until tender
* 2 Tablespoons Olive Oil
* 1 medium Onion, diced
* 2 Carrots, sliced
* 2 Celery stalks, diced
* 5 Garlic cloves, finely minced
* 8 ounces Mushrooms, sliced
* 2 Roma Tomatoes, diced
* 1 cup Vegetable Stock or water
* 1 tsp Sage, dried
* 1 tablespoon Thyme, fresh, chopped
* 2 bay leaves
* 2 tablespoons Parsley, fresh, chopped (optional)
* 1/2 cup Red Wine (optional)
* Salt and Pepper, to taste

==Directions==
Heat oil in a large saucepan. Once the oil is hot, add the onions, garlic, celery and carrots. Add a pinch of salt and some ground black pepper and saute until the onions are translucent.

Add the mushrooms and the wine. Cook until the water from the vegetables has evaporated then add the tomatoes and beans along with a cup of water or vegetable stock, bay leaves, sage, parsley and thyme. Bring to a boil and then let it simmer - preferably for 30 minutes or so. You can add water or vegetable stock if the stew is too thick.

Finish with salt and pepper to taste. Serve with bread.

Cooked with canned cannelini beans (1 15 oz can) and doubled mushrooms on stovetop - very good.

Will try in instant pot with dry beans and update recipe.

Main Page

2023-02-06T00:27:02Z

Kara: /* Browse by Cuisine */

<strong>Welcome to our family's online recipe book.</strong> Most of the recipes here are our (Sarah and Kara's) original creations. Others are family heirlooms that we've fiddled around with endlessly, and still others are recipes from elsewhere online that we ended up tweaking until they were unrecognizable.

[[File:How_to_Cook_for_Forty_Humans.png|200px|frame|I slaved in the kitchen for days for you people and — well, if you wanted to make Serak cry, mission accomplished.]]

Browse through our recipes using the links below, or search for a specific recipe using the search bar. Or spin the wheel and try your luck with a [[Special:Random|random recipe]]!

All content on this site is our work and is licensed under [https://creativecommons.org/licenses/by-nc-sa/4.0/legalcode CC BY-NC-SA 4.0] unless otherwise specified on individual recipe pages. Feel free to share and modify -- just give us credit if it's due, and don't charge anyone else for our work.

== A-Z List of Recipes ==
* [[:Special:AllPages|A-Z List of Recipes]]

== Browse by Course ==
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Misir wot

2023-02-06T00:24:06Z

Kara:

[[Category:Course:Dinner]]
[[Category:Cuisine:African]]
[[Category:Base:Legumes]]
[[Category:Prep:Stovetop]]
[[Category:Prep:Instant Pot]]
[[Category:Dietary:Vegan]]
[[Category:Dietary:Gluten_free]]
Ethiopian Lentil Stew with Potatoes -- recipe from Natalie, Instant Pot adaptation pieced together from multiple sources.

==Ingredients==
* 1 cup Red Onion, finely chopped (about half a large onion)
* 4 Tablespoons Oil (can use ghee or butter if not vegan)
* 2 Roma Tomatoes, diced
* 1 Tablespoon Garlic, minced
* 1 teaspoon Ginger, minced
* 2 Tablespoons Berbere spice
* 2 small Yukon Gold Potatoes, diced
* 1/2 cup Red Lentils, rinsed
* Salt, to taste
* Lime or Lemon juice (optional)
* Fresh Cilantro / Coriander (optional)

==Directions==
Stovetop:

In a dry medium pot, saute the onions on medium low heat for five minutes. Add the oil and cook for two more minutes.
Reduce the heat to low, add the berbere and simmer for five minutes, stirring occasionally.

Add tomatoes and continue to simmer for five more minutes. If the mixture begins to stick, add a little water at a time.

Add 1/3 cup of water and the lentils and increase the heat to medium. Cook for two more minutes, continuing to stir occasionally.

Add potatoes and cover with 1 1/2 cups of water. Cook for ten minutes and add garlic and ginger. Continue to cook for ten minutes or until potatoes are done. Salt to taste.

Can add citrus juice and top with chopped coriander/cilantro.
Serve with injera or rice.

Instant pot:

On saute mode, cook the onions the same way, through the step with the berbere.
Add the tomatoes and cook for another minute or two, then add 1 1/2 cups water, potatoes and lentils, stir and put the lid on the instant pot.

Cook on high pressure for 9 minutes, let steam release naturally and then add ginger, garlic, and salt. You can also add citrus juice and fresh cilantro before serving, if desired.

This stays nice on keep warm in the instant pot for quite a while - you can add water if it gets thicker than you'd like.

Serve with injera or rice.

Misir wot

2023-02-06T00:22:45Z

Kara: Ethiopian lentil stew with potatoes

[[Category:Course:Dinner]]
[[Category:Cuisine:African]]
[[Category:Base:Legumes]]
[[Category:Prep:Stovetop]]
[[Category:Prep:Instant Pot]]
[[Category:Dietary:Vegan]]
[[Category:Dietary:Gluten_free]]

==Ingredients==
* 1 cup Red Onion, finely chopped (about half a large onion)
* 4 Tablespoons Oil (can use ghee or butter if not vegan)
* 2 Roma Tomatoes, diced
* 1 Tablespoon Garlic, minced
* 1 teaspoon Ginger, minced
* 2 Tablespoons Berbere spice
* 2 small Yukon Gold Potatoes, diced
* 1/2 cup Red Lentils, rinsed
* Salt, to taste
* Lime or Lemon juice (optional)
* Fresh Cilantro / Coriander (optional)

==Directions==
Stovetop:

In a dry medium pot, saute the onions on medium low heat for five minutes. Add the oil and cook for two more minutes.
Reduce the heat to low, add the berbere and simmer for five minutes, stirring occasionally.

Add tomatoes and continue to simmer for five more minutes. If the mixture begins to stick, add a little water at a time.

Add 1/3 cup of water and the lentils and increase the heat to medium. Cook for two more minutes, continuing to stir occasionally.

Add potatoes and cover with 1 1/2 cups of water. Cook for ten minutes and add garlic and ginger. Continue to cook for ten minutes or until potatoes are done. Salt to taste.

Can add citrus juice and top with chopped coriander/cilantro.
Serve with injera or rice.

Instant pot:

On saute mode, cook the onions the same way, through the step with the berbere.
Add the tomatoes and cook for another minute or two, then add 1 1/2 cups water, potatoes and lentils, stir and put the lid on the instant pot.

Cook on high pressure for 9 minutes, let steam release naturally and then add ginger, garlic, and salt. You can also add citrus juice and fresh cilantro before serving, if desired.

This stays nice on keep warm in the instant pot for quite a while - you can add water if it gets thicker than you'd like.

Serve with injera or rice.

Chocolate cornet

2020-02-24T18:08:55Z

Kara:

[[Category:Course:Dessert]]
[[Category:Cuisine:Japanese]]
[[Category:Base:Grains]]
[[Category:Prep:Oven]]

A vegan take on a classic.

[[File:Cornet.jpg|300px|frame|Bread Genius]]

==Ingredients==
* 150 grams Bread Flour
* 1 Tbsp Sugar
* 1/2 tsp salt
* 1 tsp instant dry yeast
* 70 ml + 1 tsp warm water
* 15 grams butter or vegan margarine, softened
* 2 Tbsp nondairy milk
* 1 Tbsp maple syrup

==Directions==
Dissolve yeast in warm water and sugar - set aside for a few minutes. Add yeast mixture to flour and salt and mix well - you can do this in a stand mixer or just use your hands. Add softened butter or margarine (I added about a tablespoon at a time and fully incorporated it into the dough before adding more). Once all the butter is added - knead the dough. I knead for at least ten minutes, then form the dough into a ball. Lightly grease a clean bowl and put the dough ball in it, cover with plastic or a damp tea towel, set in a warm place for at least an hour - the dough should double in size.

Once the dough has doubled, flatten it and weigh it. Divide the total by six - and then divide the dough accordingly. If you don't want to weigh it - just eyeball it. Form each sixth into an even ball and set on a cookie sheet lined with parchment, cover with a damp tea towel and let sit in warm area for at least fifteen minutes. While you're waiting, form the cone molds for the cornet, using construction paper wrapped in aluminum foil - grease them liberally (I use spray cooking oil).

Take the dough balls and form a long snake-like log. I do this in two rounds, rolling each piece out and then letting each one rest for ten minutes before rolling a bit more - they should be about a foot long. Wrap the dough around the mold, starting at the small tip. Pinch the dough under the mold and put that side down on the baking sheet. Repeat. Cover with damp towel again and let rise in warm place for 15-30 minutes. Meanwhile, set oven to 400 degrees Fahrenheit. Mix nondairy milk and maple syrup together and brush the dough after the rise, then place in the oven for 10 - 15 minutes, until golden brown.

Once cooled, you can fill the cornets. Depending on your dietary limitations, you could use: coconut whipped cream with cocoa, Bird's custard powder cooked with non-dairy milk and cocoa powder or vegan chocolate chips, or a chocolate ganache. It should be thick enough to stay in place but thin enough to pipe. Put a chocolate chip in the tip of the cornet to prevent leakage and then pipe with chocolate filling. Eat and share and share and eat. Choco cornet is love.

Chocolate cornet

2020-02-24T18:06:49Z

Kara: Created page with "Category:Course:Dessert Category:Cuisine:Japanese Category:Base:Grains Category:Prep:Oven A vegan take on a classic. File:Cornet.jpeg|300px|frame|Bread Gen..."

[[Category:Course:Dessert]]
[[Category:Cuisine:Japanese]]
[[Category:Base:Grains]]
[[Category:Prep:Oven]]

A vegan take on a classic.

[[File:Cornet.jpeg|300px|frame|Bread Genius]]

==Ingredients==
* 150 grams Bread Flour
* 1 Tbsp Sugar
* 1/2 tsp salt
* 1 tsp instant dry yeast
* 70 ml + 1 tsp warm water
* 15 grams butter or vegan margarine, softened
* 2 Tbsp nondairy milk
* 1 Tbsp maple syrup

==Directions==
Dissolve yeast in warm water and sugar - set aside for a few minutes. Add yeast mixture to flour and salt and mix well - you can do this in a stand mixer or just use your hands. Add softened butter or margarine (I added about a tablespoon at a time and fully incorporated it into the dough before adding more). Once all the butter is added - knead the dough. I knead for at least ten minutes, then form the dough into a ball. Lightly grease a clean bowl and put the dough ball in it, cover with plastic or a damp tea towel, set in a warm place for at least an hour - the dough should double in size.

Once the dough has doubled, flatten it and weigh it. Divide the total by six - and then divide the dough accordingly. If you don't want to weigh it - just eyeball it. Form each sixth into an even ball and set on a cookie sheet lined with parchment, cover with a damp tea towel and let sit in warm area for at least fifteen minutes. While you're waiting, form the cone molds for the cornet, using construction paper wrapped in aluminum foil - grease them liberally (I use spray cooking oil).

Take the dough balls and form a long snake-like log. I do this in two rounds, rolling each piece out and then letting each one rest for ten minutes before rolling a bit more - they should be about a foot long. Wrap the dough around the mold, starting at the small tip. Pinch the dough under the mold and put that side down on the baking sheet. Repeat. Cover with damp towel again and let rise in warm place for 15-30 minutes. Meanwhile, set oven to 400 degrees Fahrenheit. Mix nondairy milk and maple syrup together and brush the dough after the rise, then place in the oven for 10 - 15 minutes, until golden brown.

Once cooled, you can fill the cornets. Depending on your dietary limitations, you could use: coconut whipped cream with cocoa, Bird's custard powder cooked with non-dairy milk and cocoa powder or vegan chocolate chips, or a chocolate ganache. It should be thick enough to stay in place but thin enough to pipe. Put a chocolate chip in the tip of the cornet to prevent leakage and then pipe with chocolate filling. Eat and share and share and eat. Choco cornet is love.

File:Cornet.jpg

2020-02-24T18:01:08Z

Kara:

Pita chips

2020-02-24T17:17:17Z

Kara: Created page with "Category:Course:Appetizer Category:Cuisine:American Category:Base:Grains Category:Prep:Oven A cheaper alternative to the chips you find in store *cough* Stacy'..."

[[Category:Course:Appetizer]]
[[Category:Cuisine:American]]
[[Category:Base:Grains]]
[[Category:Prep:Oven]]
A cheaper alternative to the chips you find in store *cough* Stacy's *cough*

==Ingredients==
* 3-5 Whole Wheat Pitas (storebought or homemade)
* 2-4 Tb olive oil
* 1/2 tsp garlic powder
* 1/2 tsp oregano
* 1/4 tsp Aleppo pepper flakes (optional)
* Black Pepper, 2-4 twists of a grinder
* Sea Salt, to taste

==Directions==
Preheat oven to 350 degrees Fahrenheit. Cut your pita sinto bite-size pieces - for me that means cutting into eighths. Place cut pitas in a single layer on a sheet pan prepared with parchment paper. Mix olive oil and seasoning (except salt) and brush onto top of each piece of pita. Sprinkle sea salt on top, bake 7-12 minutes, until lightly browned on top.

Recommended accompaniment: hummus with a boatload of hot giardiniera.