Tasty Veggy Recipes

Nothing like good ol’ fudge cookies!

Ingredients:
1/2 cup unsweetened cocoa
1 1/2 cup all-purpose flour
1 tsp baking soda
1 tsp salt
8 oz semisweet baking chocolate, broken
4 oz unsweetened baking chocolate, broken
1 1/2 cup brown sugar
3/4 cup unsalted butter
3 eggs
1 tsp vanilla
18 oz semisweet chocolate chips

Method:
To prepare Cookies: Preheat oven to 325 degrees.

Sift together cocoa, flour, baking soda and salt onto a sheet of wax paper. Set aside.

Heat 1 inch of water in the bottom of a double boiler over mediumheat. Place semisweet and unsweetened baking chocolate in top half of the double boiler. Tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. Remove from heat and stir chocolate until smooth. Keep at room temperature.

Place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. Scrape down bowl and beat on high speed additional 30 seconds. Scrape down bowl. Add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating
each addition.

Add vanilla and beat on medium 30 seconds. Add melted baking chocolate and beat on low 10 seconds more. Scrape down bowl and beat additional 30 seconds. Add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. Remove bowl from mixer, add
chocolate chips and mix thoroughly with rubber spatula.

Using 2 baking sheets, portion 6 to 8 cookies per baking sheet by dropping 2 level tablespoons batter per cookie onto each sheet. Place pans on top and middle shelves of oven. Bake 18 to 22 minutes,
rotating sheets from top to bottom about halfway through baking time. Cool cookies on pans 5 to 6 minutes.

Transfer cookies to wire rack. Repeat procedure until all cookies have been baked. Cool cookies thoroughly before storing in sealed plastic container.

Ingredients:
8 green tomatillos
1/2 large onion
1 fresh green chili Serrano
1 small clove of garlic
1 salt and pepper
10 leaves of cilantro

Method:
Peel the green tomatillos if they still have the dry skin. In a boiling water cook the tomatillos and chilies serranos for 1 or 2 min. Ground all the ingredients. You can use this fresh salsa for tacos or
quesadillas or if you want you can cook it: In a sauce pan add a little amount of vegetable oil and when it will be warm add the salsa, cook 20 min or more.

Serves: 12
Ingredients:

3 cup all purpose flour
1 package active dry yeast
1 tsp salt
1 tsp black pepper
1 1/3 cup water
3 tbsp oil
1 tbsp honey
1 egg yolk
1 cup shreded chedder cheese
1 egg white, beaten
2 tbsp grated parmesan cheese
1 or
1 tbsp salt

Method:
Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, yeast, salt and pepper. In small saucepan, heat water, oil and honey until very warm (120-130 deg).

Add warm liquid to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. Stir in egg yolk and enough remaining flour until dough pulls away from sides of bowl. (Dough will be soft). Cover; let rise in warm place for 40 minutes, or until doubled in size.
Heat oven to 400 deg. Generously grease cookie sheets. Press down dough. On floured surface, knead cheddar cheese into dough. Divide dough into 12 pieces. Roll each piece into pencil-thin 18″ rope; tie in loose pretzel shape. Place on greased cookie sheet. Brush with egg white; sprinkle with Parmesan cheese or salt.
Bake at 400 deg for 12-18 minutes or until golden brown. Immediately remove from cookie sheet. Cool completely on wire racks.

Here is a nice recipe for fresh Roti

Roti, Chapati