Creamy Potato Pierogi

This dairy-free rendition of the classic Polish dumpling is creamy and delicious with a lighter dough and filling than traditional versions. While traditional pierogi are served in butter, this creamy pepper sauce adds a delicious texture and flavor without the saturated fats and cholesterol of most pierogi recipes. These savory dumplings are easy to make in advance and can be frozen and boiled at a later time for a quick weeknight meal.

Serves four
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:

* 2 cups plus 2 T. white all-purpose flour, divided
* 1 ½ t. salt, plus more to taste
* 1 cup and 1/3 cup unsweetened dairy-free soy yogurt, divided
* 2 cups and 3 T. soy milk, divided
* 1 large egg, lightly beaten
* 4 large Yukon Potatoes, chopped
* ¼ cup and 1 T. olive oil, divided
* 2/3 cup sliced onions
* 2 cloves garlic, finely chopped
* Pepper, to taste
* ¼ cup chopped scallions

Preparation:

1. Make the dough. In a medium-sized mixing bowl, combine the 2 cups flour and 1 ½ t. salt until combined. Make a well in the center of the mixture, adding the 1/3 cup soy yogurt, 2 T. soy milk and the egg. With a wooden spoon, pull the flour from the edges of the bowl into the center until forming a soft dough.

2. On a lightly floured countertop or work surface, turn the dough out and knead until elastic, about 5 minutes. Wrap in plastic wrap and allow to rest for at least 30 minutes.

3. Make the filling. In a medium-sized stockpot or sauce pan, boil enough water to cover the potatoes. Boil until tender, about 20 minutes. Drain in a collander and set aside.

4. Meanwhile, heat the 1 T. olive oil in a heavy bottomed skillet over medium heat, adding the onions and garlic once hot. Stirring occassionally, aute until the onions are translucent and fragrant, about 7 to 10 minutes. Remove from heat and set aside.

5. Place the potatoes, onion and garlic mixture and 1 cup soy yogurt in a food processor, pulsing several times so that the mixture is creamy but not pureed. Salt and pepper to taste.

6. Make the pierogi. Boil several cups of salted water. On a lightly floured surface, divide the dough into four sections and working with one section at a time, roll out the dough until very thin, about 1/8" thick or thinner.

7. Using a round pastry cutter, sharp lid or just a sharp knife, cut out circles of desired size from the dough. Place desired amount of filling on one half of the circle, brushing one edge with a small amount of water. Fold the circle in half, pinching to seal the pierogi. Repeat until all fillind and dough is used, placing pierogi on a baking sheet or plate and covering until ready to boil.

8. Add several pierogi at a time to the boiling water, making sure that they do not touch one another. Cook for several minutes until they float to the surface. Remove with a slotted spoon to individual plates, keeping covered while making the sauce.

9. Make the sauce. In a heavy-bottomed skillet over medium-low heat, heat the ¼ cup olive oil and the 2 T. flour, whisking constantly with a wire whisk to keep the flour from burning. When the flour begins to smell toasty, after about 1-2 mintues, add the remaining 2 cups soymilk and chopped scallions, stirring constantly. Cook until desired consistency, add the salt and generously pepper to taste.

10. Pour sauce over pierogi and serve hot.
(By Ashley Skabar, About.com Guide)

Guacamole

While many guacamole recipes are dairy-free, many of the creamier store-bought versions will contain sour cream or other dairy bi-products. To keep your guacamole form turning brown longer, leave the pits in the guacamole until ready to serve.

Makes about 2 cups
Prep Time: 5 minutes
Ingredients:

* 4 avocados, cut in half and pits removed
* Juice of 1 lemon
* ¼ cup finely chopped onion
* ¼ cup finely chopped fresh cilantro
* 1 t. salt
* 1 t. olive oil
* 2 T. plain soy yogurt
* 1 small tomato, finely chopped

Preparation:

1. Scoop out the avocado flesh into a small bowl and mash the pulp well with a fork or potato-masher. Add the lemon juice, onion, cilantro salt, olive oil and soy yogurt, mashing until mixture is smooth. Stir in the chopped tomato, cover the bowl and place in the refrigerator for 1 hour before serving.
(By Ashley Skabar, About.com Guide)

Vegan White Cupcakes

These vegan cupcakes are perfect for birthdays and school parties, but they can even be dressed up for adult parties! Feel free to frost these with any dairy-free frosting of your choice!

Makes 12 cupcakes
Prep Time: 0 hour, 10 minutes
Cook Time: 0 hour, 20 minutes
Ingredients:

* 3/4 cup (1 1/2 sticks) dairy-free soy margarine, softened
* 1 1/2 cup white granulated sugar (I prefer unrefined cane sugar)
* 1/4 cup vanilla soy yogurt
* 2 t. vanilla
* 1/4 cup pureed silken tofu
* 2 cups all-purpose flour
* 1 T. 1 t. baking powder
* 1 t. salt
* 1 cup coconut milk, almond milk, or soy milk

Preparation:

1. Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners and set aside.

2. In a large mixing bowl using an electric hand mixer, cream the dairy-free soy margarine with the sugar until well blended and fluffy, about 3-4 minutes. Add the soy yogurt, vanilla and tofu, blending until creamy. Set aside.

3. In another bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the wet in several additions, alternating with the dairy-free milk until all ingredients have been added. Portion the batter into the prepared cups and bake until a toothpick inserted into the center of the cupcakes emerges clean, about 16-20 minutes. Let cool completely on a wire cooling rack before frosting with dairy-free frosting of choice.
(By Ashley Skabar, About.com Guide)

Traditional Indonesian Grilled Chicken

Hot Grilled Chicken HT MC Indonesian 45mins plus marinating



Indonesian name: Ayam Panggang



Hot Poultry Main Course Dairy Free Eggless Indonesia Asia Asian



NB: If serving as part of a traditional Indonesian meal, i.e. a rice/noodle dish plus 2-3 other dishes, reduce the quantity of chicken to 3



Ingredients

1-1/2 tbsp Kecap Manis (Indonesian sweet soy sauce)

1 tbsp Tamarind Juice

1 tbsp Vegetable Oil

Salt

25g/1oz Red Chilies, finely chopped

4 Chicken quarters, skinned and halved



Instructions


1. In a small mixing bowl, mix together the sweet soy sauce, tamarind, oil, salt and chillies and set aside for 5 minutes.

2. Place the chicken in a large bowl, add the soy sauce mixture, turn to coat well and leave to marinate for 30 minutes.

2. Preheat the grill to hot and line the grill pan with aluminium foil. Transfer the chicken to the lined grill pan and cook under a medium/hot grill for 20-30 minutes, depending on the size of the chicken pieces, until well cooked through, turning from time to time and marinating with the juices.



Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.

Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

Sate: Indonesian Popular Dish

Saté (also spelled "satay" or "sateh") is the generic name for pieces of seafood or meat such as pork, lamb, beef or chicken, often marinated, which is then threaded on bamboo skewers and grilled over a charcoal fire although if no charcoal fire is available, is equally delicious when grilled under a conventional cooker grill.

Various forms are popular in many Asian countries and are often served with a sate sauce.

Spiced sate is a popular dish in Indonesian cuisine and beef or lamb is highly recommended for this type of sate. These are cooked with spices such as coriander, cumin, caraway and turmeric with added chili, garlic or onion. The skewer lengths usually range from 15cm /6-inches to about 20cm/8-inches.

Below are a few Sate recipes for you to try. They are all sufficient for 4 people as a main course, but why not halve the amount of meat and serve as a starter. They are all excellent for the barbecue too.

Happy Cooking!

Indonesian Chicken Sate HT MC Indonesian 25mins plus marinating



Indonesian Name: Sate Ayam


NB: If serving as part of a traditional Indonesian meal, i.e. a rice/noodle dish plus 2-3 other dishes, reduce the quantity of chicken to 675g/1-1/2lb





Ingredients

900g/2lb boned and skinned Chicken Breasts, cut into 2.5cm/1-inch cubes

1 Onion, chopped

2 Garlic Cloves, crushed

60ml/2fl.oz. Kecap Manis

1 teasp Ground Coriander

1 teasp Ground Cumin

1 teasp Ground Lemon Grass

1 teasp Chili Paste or Sauce

60ml/2fl.oz. Water


Instructions



1. Thread the meat onto skewers and place in a shallow dish. Set aside.

2. Place all the remaining ingredients in a food processor and process to a smooth paste.

3. Pour the mixture over the prepared sate's, cover with clingfilm and leave to marinade for 2-3 hours, turning 2 or 3 times during the marinating period.

4. Preheat the grill to medium hot. Cook the sate's under the grill for 8-10 minutes or until cooked through, basting with the remaining marinade and turning 2 or 3 times during the cooking period. Serve with a sate Sauce.

Excellent cooked on the barbecue. Also good served as a starter – just halve the amount of meat.


Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


Traditional Sate Sauce Veg HT CD ACC Indonesian 30mins



Indonesian name: Sambal Kacang or Bumbu Sate



Makes about 300ml /10fl.oz. Hot Cold Vegetarian Vegan Nuts Vegetables Spices Savoury Sauces Accompaniment Dairy Free Eggless Indonesia South East Asia Asian


Ingredients

120ml/4fl.oz. Vegetable Oil

225g /8 oz Raw Peanuts

2 Garlic Cloves, chopped

Salt to taste

½ teasp Chilli Powder

½ teasp Brown Sugar

1 tbsp Dark Soy Sauce

480ml/16fl.oz. Water

1 tbsp Lemon Juice

Instructions

1. Heat the oil in a large frying pan, add the peanuts and stir-fry for 4-5 minutes. Remove with a slotted spoon and drain on kitchen paper.

2. Transfer the peanuts to a food processor and process to a fine powder. Alternatively, you can hand grind in a mortar.

3. Pour off all but 1 tablespoon of the oil in the frying pan then add the garlic and stir-fry for 1 minutes.

4. Add the chilli powder, sugar, soy sauce and water, bring to the boil, then add the ground peanuts. Mix well then simmer for about 10 minutes until the sauce thickens, stirring from time to time.

5. Add the lemon juice and season to taste with salt. Serve hot as an accompaniment to meat, fish, poultry, vegetables, rice or noodle dishes.

Alternatively, allow to cool and refrigerate and re-heat as required. Keeps for up to 1 week in the refrigerator.


Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference.

Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

Canada Fishing Trips: Stepping Into Another World

If you've never been fishing in Canada, then you don't know what you're missing, nor have you experienced the ultimate in fishing adventures. Canada, with hundreds of thousands of lakes, rivers and streams, offers a wealth of fishing possibilities that you wouldn't believe.

Whether you're fishing for salmon, trout, pike, halibut or dozens of other freshwater varieties, Canada has a variety of fishing opportunities waiting for you. Weather's no detriment either, for in Canada you can fly fish, reel fish, and ice fish to your heart's content. Salmon is the fish catch for Alaskan and Canadian waters in the fall, and spawning season produces millions of varieties of salmon ranging in size from 18-24 inches and 8-12 pounds. King salmon range between 30-80 pounds, so make sure you're fit before attempting to fish Canadian waters!

Canada fishing trips offer anglers from around the world rustic or luxurious accommodations, and the great thing is, there are so many choices that you may opt to try several different locations for your fishing trip. Rustic cabins or even tent camping is available for those who wish to head into the interior, and if you want a plane to drop you off and then pick you up at a later time, booking with a variety of tourist and fishing businesses anywhere in Canada is no trouble.

If you're looking for a little more pampering than that, try any number of fishing or hunting lodges and resorts that offer everything from fine dining to spa treatments and massages.

Weather in Canada is typically mild, expect for the winter months, and that also will depend on where you're staying. For the most part, Canada in summertime offers a very pleasant 50-80 degrees depending, again, on location. Coastal areas maintain temperatures that are usually below 75 degrees, while the interior may reach into the 80s.

Canadian fishing lodges offer a perfect wilderness setting away from the hustle and bustle of city life, and the peace and quiet, accompanied by spectacular scenery and wildlife often makes visitors feel as if they've stepped into another world. Whether you come alone, with buddies, or with your family, there are options for entertainment, lodging and dining that will suit just about any need or desire. Many resorts offer day or weekend fishing trips, or rentals for visitors, at very reasonable prices.

When planning a Canada fishing trip, make a list of priorities and then search for lodging or fishing packages that will cater to your desires. Check several options within each category for your vacation plans, such as what kinds of fish you're wanting to catch, or what types of lodging you're looking for, down to what you want to eat.

Most travel agencies or online fishing adventure websites will offer to send printed information to you free of charge, so gather adequate resource material before sitting down to plan your trip. Leave your options open, if possible, and prepare to be surprised, delighted and excited about fishing in Canada.

Article Source: http://www.travelarticlelibrary.com

National Park Vacation At Borneo's Mesilau Nature Park, An Alternative To Kinabalu National Park

One of the most popular Borneo destinations is undoubtedly Kinabalu National Park, where Mount Kinabalu resides. Each year, thousands of visitors visited Kinabalu National Park for either a refreshing National Park Vacation to escape the hot tropical sun and catch a glimpse of the highest mountain in South East Asia, or to conquer the mystical Mount Kinabalu.

Nevertheless, for a unique National Park Vacation in Borneo, you must make sure that you drop by at the lesser known Mesilau Nature Park, which is just about 30 minutes by road away from Kinabalu National Park. From Kota Kinabalu, the capital of Sabah, Malaysia Borneo, it only takes approximately 2.5 hour drive to reach Mesilau Nature Park.

Mesilau Nature Park is located within the vicinity of Kinabalu National Park on the Pinosok Plateau near Kundasang town. The stretch of the road from Kundasang town to Mesilau Nature Park, which is about 2,000 metres above sea level, is extremely steep and winding. However, the road condition has improved immensely in recent times, which makes the ascending ride a breeze.

On the way, you will surely be captivated by the spectacular views of the Kundasang valley with terraced hill slopes planted with highlands vegetables, and parts of the scenic beauty of the Kundasang Mount Kinabalu Golf Course, a challenging 18-hole golf course for avid golfers, undeniably, the highest golf course in South East Asia.

But once you get to Mesilau Nature Park, you will notice that the place is more natural and "virgin" than the now "commercialized" Kinabalu National Park. As the Park lies at the base of Mount Kinabalu, Mount Kinabalu will look even more spectacular with a sheer wall of granite towering a few thousand meters from the virgin forest floor and ending in jagged peaks. This breathtaking sight is aptly called the Mesilau Pinnacles.

To experience the best of what Mesilau can offer, you will need to spend a night or two at the eco-friendly Mesilau Nature Resort, which is nestled amongst the trees at the foot of the mountain within the Park. The Resort itself is amazing since it was carefully planned and built to blend into its natural surrounding.

The chalets are on slopes surrounded by trees with the full view of the Mesilau River flowing below. And for food, the Kedamaian Restaurant is famous for its piping hot steamboat, and barbecue dinners, which makes it a good excuse to stay overnight.

Mesilau Nature Park is also the starting point for the alternative and more challenging route up Mount Kinabalu. If you are of an adventurous kind, do trek the route up to a kilometres or two even if you are not planning to climb Mount Kinabalu. Since the Mesilau Summit Trail is relatively newer and less crowded than the old summit trail, your chance of encountering (tamed) wildlife is also brighter.

One prominent feature of the route is the seemingly abundance of orchids (Rhododendrons) and pitcher plants. The world’s largest pitcher plant, the “Nepenthes Rajah”, is recorded to grow in abundance here. For most visitors, a less taxing guided nature walk around the Park is recommended. It will leave you with lasting "natural" memories.

Mesilau will not fail to enchant you with its cool temperate climate (temperatures vary around 17-21 degree Celcius during the day and 10-15 degree Celcius at night) and serene surroundings as a truly astonishing nature’s paradise. Mesilau Nature Park and its Resort is an ideal venue for relaxation or retreat.

The bio-diversity of the flora and fauna found here makes Mesilau a haven for naturalists. It is one of the best locations in Borneo for an unforgettable National Park Vacation.(By: Rich Adz)

Article Source: http://www.travelarticlelibrary.com