Originally posted by Hana Hou.

I discovered this dish by accident, decided to share it because it was rather tasty

Vegan dinner: broccoli & beetroot pasta

Ingredients (two servings):

- any corkscrew pasta (as much as you like)

- one medium sized beetroot

- one big broccoli

- one small red onion

- one medium sized carrot

- olive oil

- seasoning (for the broccoli): salt, pepper, basil, thyme, a bit of oregano & rosemary; (for the carrot): salt, sugar, fresh lemon

1) Wash the beetroot, don't peel the skin off. Put it in boiling water and cook until it's semi-soft (check with a fork - if you can stick it in with no problem, it's done). Take it out of the water. Cooking may take up to an hour, you can prepare it earlier and keep it in the fridge.

2) Peel the carrot and wash it. Put it in boiling water, season with a little bit of salt and sugar. Cook until it's still semi-hard. Add a little fresh-squeezed lemon juice in the end.

3) Cut off the stems from the broccoli. Wash the broccoli and chop into small pieces. Put in boiling water. Season with salt, pepper and herbs, cook for about 10 minutes (should be soft). Drain it well.

4) Peel the red onion, cut it into small stripes or rings, stir fry on olive oil for 2-3 minutes.

5) Cook the pasta.

6) Mix broccoli with onion. Peel the beetroot and chop it into small cubes. If it was in the fridge, heat it up. Mix with broccoli. Put it all on the pasta.

7) Shred the carrot on a grater, dress the dish with it.

Done!

Recipe was originally posted by Silverdale.

Pulled Pork:

Take pork joint

Create rub with chilli oil/olive oil and herbs and spices of your choosing

Rub the rub into the top of the pork

Place pork with the fat facing DOWN onto the tray and cook for 8-12 hours. Cook on a high heat at 220 degrees C for the first 2 hours or so and then turn it down slightly to around 170. Its meant to look blackened!! xD

Take out pork, and shred using a large knife and fork.

Serve with a BBQ flavoured gravy and you'll have yourself the best roast ever <3

Recipe was originally posted by Miranda.

INGREDIENTS

[i]1 cup (250 mL) chopped broccoli florets

2 cups (500 mL) chopped cooked chicken breasts (see Cook's Tip)

1/2 cup (125 mL) diced red bell pepper

1 cup (250 mL) shredded sharp cheddar cheese

1/2 cup (125 mL) mayonnaise

2 tsp (10 mL) All-Purpose Dill Mix

1 garlic clove, pressed

1/4 tsp (1 mL) salt

2 pkg (8 oz or 235 g each) refrigerated crescent dough

1 egg white, lightly beaten

DIRECTIONS

Preheat oven to 375°F. Chop chicken and broccoli using Food Chopper; place in Classic Batter Bowl. Chop bell pepper using Utility Knife; add to Batter Bowl. Press garlic over vegetable mixture using Garlic Press.

Shred cheese using Rotary Grater and add to vegetable mixture; mix gently. Add mayonnaise, Dill Mix and salt; mix well using Mix ‘N Scraper®.

Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Using Baker's Roller®, roll dough to seal perforations. On longest sides of Baking Stone, cut dough into strips 1 1/2 inches wide and 3 inches deep using Pairing Knife. (There will be 6 inches in the center for the filling.)

Spread filling evenly over middle of dough. To braid, lift two opposite strips of dough up, twist once, then lay over filling so that ends meet at the center. Lightly pinch ends together. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.

Brush egg white over dough using Chef's Silicone Basting Brush. . Bake 25-28 minutes or until deep golden brown. Cut and serve.

Yield:

10 servings

yes this is off the internet, and I've used this recipe since I found it. It is SO SO good. <3

Ingredients:

* Six table spoons of butter. Plus more for pan(if you don't use cook N spray)

* 6 ounces of Dark Melting Chocolate

* 1/4 cups of Unsweetened Cocoa Powder

* 3/4 cups of All- Purpose Flour

* 1/4 teaspoon Baking Powder

* 1/4 teaspoon Salt

* 1 cup Sugar

* 2 large Eggs

* 2 Teaspoons of Vanilla Extract

* 1- 1/2 (depending on your chocolate level) Cups Chocolate chips or chopped dark chocolate

Directions:

1.) Preheat oven at 350 degrees. Line a buttered 8 inch square baking panfish foil or parchment paper allow 2 inches to hang over the sides, butter lining.(if your lazy just spray it very well with Cook N Spray)

2.) put Butter, Melting Chocolate and Cocoa Powder., in a heat proof bowl , set the bowl over a pan of simmering water. Stir until Butter and chocolate are melted; set I'd aside to cool a bit

3.) whisk together Flour, Baking Powder and salt in a bowl; set aside.

4.) put Suger, eggs and vanilla into a bowl of a electric mixer., fitted with a whisk. Beat on medium speed till mixture until pale. Add chocolate mixture; beat until combined; add flour mixture; beat till combined; add chocolate chips/pieces; mix until there evenly combined.

5.) pour batter into your prepared pan; smooth the top with a spatula. Bake until a cake tester inserted into brownies(avoid the middle and edges) comes out with a few crumbs. (brownies may seem raw whith the melted chocolate chips) about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out carefully onto a wire rack, and let brownies cool completely, before cutting into squares

Hope you guys enjoy it! :D

Ingredients

1 cup white rice flour

1 cup oat flour

1 cup coconut flour

1 cup tapioca flour/starch

1/4 cup cornstarch

3 1/2 tsp. xantham gum

Instructions

Combine all ingredients together and make sure they are mixed well. Store in a air tight container and use in any backing recipe.

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1 1/4 cup butter

3/4 cup sugar/brown sugar

3 eggs

1 tsp. vanilla

2 1/2 cup GF flour

1 tsp salt

1 tsp backing soda

2 cups of chocolate chips

Instructions

Mix all dry ingredients together (even the sugar)

Mix the eggs butter and vanilla together

Mix all of the ingredients together

Bake to 10 minutes (And longer is needed, but not for to much longer.)

After you are done they should look similar to this,

http://i1064.photobucket.com/albums/u371/DecemberSnowStable/6317_zpsffmg64v9.jpeg

(This is not my recipe, all credits to Minimalist Baker)

1 Cup (184g) Quinoa (Any Color)

1 Cup (240ml) Veggie Broth

3/4 Cup (180ml) Water

1/2 Cup (128g) Salsa

1 Tbsp (3g) Nutritional Yeast

2 tsp Ground Cumin

2 tsp Ground Chili Powder

1/2 tsp Garlic Powder

1/2 tsp each of sea salt and black pepper

1 Tbsp (15 ml) Avocado or Olive Oil

<i style=""><u style="">Preheat oven to 375 degrees F

1) Heat medium saucepan over medium heat. When hot, add rinsed quinoa and toast. (About 4-5 minutes.) Stir frequently.

2) Add broth and water and bring to boil over medium-high heat. Next, reduce to low heat and cover with a lid. Simmer for 15-25 minutes, or when liquid is absorbed. Fluff with a fork, and crack the lid. Take off heat and let cool for 10 minutes.

3) Add quinoa to bowl. Mix in remaining ingredients and toss to combine. Spread on a lightly greased baking sheet.

4) Bake for 20-35 min. Stir or toss halfway through to cook evenly. It's done when the quinoa is golden-brown and fragrant.

Once cooled, put it in taco shells and enjoy! It tastes excellent with a bit of guac and extra salsa. (Especially pico.)

Leftovers can be stored in a refrigerator for up to 5 days. To reheat, heat oven to 350F (176 C) or cook in a skillet over stovetop.