Mango Lassi (by AI)

 To make a café-style mango lassi using your Nepali spice mix, blend 

1 1/2 cups of frozen mango cubes (or canned mango pulp), 

3/4 cup plain yogurt,  

3/4 cup whole milk, 

1-2 tablespoons of sugar, and 

1/4 teaspoon of your spice mix with 1 cup of ice (or frozen mango) until frothy. Blend Until Smooth: Process on high for 2 to 3 minutes until completely smooth and frothy.

Naan bread

 Ingredients (Makes 4-6 naans)

• 2 cups all-purpose flour
• 1 tsp active dry yeast
• 1 tsp sugar
• 1/2 tsp salt
• 2/3 cup warm water (around 105°F–110°F)
• 2 tbsp melted butter or oil (plus more for brushing)

Instructions

1. Activate Yeast: Stir the sugar and active dry yeast into the warm water. Let it sit for 5 to 10 minutes until a thick layer of foam forms on top.
2. Make Dough: Add the flour, salt, and melted butter to the yeast mixture. Stir until a solid dough forms.
3. Knead & Rest: Knead on a floured surface for 3 to 5 minutes until smooth. Cover the dough bowl with a warm, damp towel and let it rise in a warm spot for 15 to 20 minutes until slightly puffed.
4. Roll: Divide into 4-6 pieces and roll each into an oval about \(\frac{1}{4}\)-inch thick.
5. Cook: Heat a cast-iron skillet over high heat. Cook the naan for 1-2 minutes until bubbles flip up, turn over, and cook for another minute. Brush with butter.

Rachel's sourdough

 

Madi's favorite lemon cake

 https://lovingitvegan.com/vegan-lemon-cake/

Vegan Lemon Cake:

• ▢2 ⅔ cups All Purpose Flour  
• ▢1 ½ cups White Granulated Sugar  
• ▢1 ½ tsp Baking Soda
• ▢¾ tsp Salt
• ▢1 ½ cups Milk  
• ▢½ cup Canola Oil  
• ▢1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
• ▢1 tsp Vanilla Extract
• ▢3 tsp Lemon Extract
• ▢2 Tbsp Lemon Zest

For the Lemon Buttercream Frosting:

• ▢4 ½ cups Powdered Sugar  
• ▢½ cup  Butter  
• ▢2 tsp Lemon Extract
• ▢3 ½ Tbsp Lemon Juice 

Pumpkin Chocolate Chip Cookies

My little pumpkin (age 1 1/2) loves these!

1 egg

1 t vanilla

1 1/2 C sugar (or less)

1 C mashed pumpkin

2 T soft butter

1/3 C applesauce OR more pumpkin

2 1/2 C flour (part or all whole wheat flour works great)

1 t baking powder

1 t baking soda

1 t cinnamon

1/4 t salt

1/2 C - 1 C chocolate chips or raisins and/or walnuts

Mix dry ingredients. Mix wet ingredients (I mix the wet ingredients in the blender if my fresh pumpkin is chunky). Mix wet and dry ingredients together. Add chocolate chips. Bake 10 minutes at 350 degrees on an ungreased cookie sheet.

Sandra's German Lentils

 

Enchilada Casserole

  Enchilada Bake

(based on these 2 recipes from my favorite recipe site, Two Peas & Their Pod)

Homemade Enchilada Sauce {Easy} - Two Peas & Their Pod - Great recipe! I double the recipe, add a quart of home-canned tomatoes in place of the tomato paste and half the broth, and I use a chopped onion in place of the onion powder. 

Skillet Vegetarian Enchiladas - Two Peas & Their Pod  - I add ground beef and eliminate the zucchini, poblano pepper, and paprika. I pour it into a glass casserole dish before baking.

Skillet Vegetarian Enchiladas - Two Peas & Their Pod Maria Lichty Skillet Vegetarian Enchiladas are made in one pan and only take 30 minutes to make. This easy enchilada recipe i...