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Vegetarian Recipes from Aunt Betty Jean

Aunt Betty Jean's kitchen always smells like no other place on earth. A combination of heavenly hash and devil's food makes her kitchen THE place to go and take a load off.......but only if you have time to exercise - a lot - afterwards.

Aunt Betty also prepares vegetarian dishes and wants to share some of her best recipes here.

Her column is updated every day or thereabouts, so check back to see what Aunt Betty's stirring up.

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Bread Yeast

  • Instant yeast,
  • active dry yeast, and
  • instant active dry yeast
  • You see these names on the packages of yeast for making bread, but what is the difference between them?

    The companies that sell yeast dry it to deactivate, but not kill, the microorganisms, so that it can be sold in stores.

    The yeast cells are ready and waiting for you to give them the right environment so they can start growing again.

    Instant yeast is dried at a much lower temperature than active dry, producing more live cells and thus is quicker and produces a more vigorous action when it's added to flour and water.

    Instant yeast doesn't need to be dissolved in water, (proofed) before being used.

    All of the instant yeasts have sorbitan monostearate (an emulsifier), and ascorbic acid (a yeast food), added to them.

    Active dry yeast must be "proofed" by dissolving it in lukewarm water that has a little sugar added to feed the yeast.

    The mixture is set in a warm place so that the yeast cells can reproduce a little bit before they are added to the flour mixture.

    This is not difficult to do, but does take a little bit more time.

    To make your cooking easier, you can buy instant active dry yeast that comes in small granules allowing it to be combined with the dry ingredients just like instant yeast.


    SPINACH SALAD WITH HONEY MUSTARD DRESSING [EGG AND DAIRY FREE]

    Saturdays are meant for light lunches. (I don't know why, but it always works out that way.)
    Today's recipe will do nicely for a Saturday lunch.

    2 tablespoons olive oil
    1/4 cup honey
    1/4 cup cider vinegar
    2 tablespoons spicy mustard
    8 cups fresh spinach, washed and torn into bite-sized pieces
    2 cups sliced mushrooms
    1 red onion, thinly sliced
    Easy as 1-2-3.

    1: In a large salad bowl, mix the oil and honey until well blended.

    2: Add the vinegar and mustard; mix until creamy and smooth.

    3: Add the remaining ingredients and toss.


    Do you have a recipe to share?

    You can Write to Aunt Betty Jean!

    Include your first initial and last name and put the word VEGGIE in the subject.

    I'll try to use your contribution in a future column.

    (Please note that these columns are written several weeks in advance so publishing it will be delayed accordingly.)


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    Now you just can't do better than this.

    I also have some Traditional Recipes, or you can visit my sister Boggie's Cooking Suggestions and Tips page, or, her Baking Recipes, or my sweet daughter-in-law Leigh's Low Fat Recipes.

    See you soon with another recipe.

    Toodle-loo,

    Aunt Betty Jean


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