Imbolcbuttercake Recipes

IMBOLC BUTTER CAKE

Imbolc Butter Cake image

Make and share this Imbolc Butter Cake recipe from Food.com.

Provided by Innocence41285

Categories Dessert

Time 50m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 6

Ingredients

16 ounces poundcake mix
1/2 cup butter
4 eggs
8 ounces cream cheese, softened
16 ounces powdered sugar
1 1/2 tablespoons vanilla

Steps:

Preheat oven to 350.
Combine cake mix, melted butter and 2 eggs with a fork till moist.
Pat the mixture in the bottom of a 9x13-inch pan and slightly up the sides for crust.
In a separate bowl, beat cream cheese and powdered sugar together for 3 minutes with an electric mixer on high.
Turn to low and add remaining eggs and vanilla.
Mix well.
Pour over crust and bake 35 to 40 minutes.
Sprinkle with powered sugar.

Nutrition Facts : Calories 310, Fat 16, SaturatedFat 9.5, Cholesterol 111.6, Sodium 134.3, Carbohydrate 38.5, Sugar 37.4, Protein 3.6

ROBERTO MARTIN'S VEGAN RED BEANS AND RICE

Roberto Martin's Vegan Red Beans and Rice image

This is the recipe Chef Roberto Martin developed for Ellen Degeneres. Ellen being a native of New Orleans has always loved Red Beans and Rice. When she became a vegan it was quite an accomplishment for Roberto to develop this outstanding vegan alternative for the traditional recipe. He suggests using organic beans, broth made from "Better Than Bouillon" Vegetable Base and "Field Roast" Apple, and "Field Roast" Italian Sausage. I have made this recipe several times now and it is always outstanding. You will not miss the meat.....or the fat. Delicious, made healthy? You bet!

Provided by Bev I Am

Categories < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 cups white basmati rice or 2 cups use brown rice
3 cups water
2 (15 ounce) cans kidney beans, rinsed and drained
4 cups vegetable broth
2 sausage, high vegan quality (like apple sage)
2 sausage, high vegan quality (like Italian)
1 tablespoon grapeseed oil (or safflower oil)
1 large white onion, medium dice
6 stalks celery, 6-inch in length, small dice
4 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon dried thyme
1 red bell pepper, cored, seeded and diced
kosher salt
black pepper, freshly ground
1/2 cup scallion, thinly sliced

Steps:

Rinse rice thoroughly.
Place rice in a large pot with a tightly fitting lid with 3 cups of water.
Bring to a boil, reduce heat to low, and allow to simmer for about 20 minutes covered. Or until all water has been absorbed.
Removed pot from heat and keep covered until needed.
In a blender, put 1/2 kidney beans and 4 cups vegetable broth and blend until smooth. Add remaining beans to mixture, do not blend. Set puree aside.
Heat a 4-5 qt stew pot over high heat, add oil, wait until it simmers.
Add onion and celery and cook, stirring with a wooden spoon until translucent, about 10 minutes.
Add garlic, cook another 2 minutes.
Add vegan sausage, chili powder, thyme, bean puree and bell pepper; bring again to a simmer and cook for 10-15 minutes stirring frequently.
Season with salt and pepper.
serve the red beans over rice and garnish with sliced scallions.

Nutrition Facts : Calories 558.8, Fat 19.7, SaturatedFat 5.8, Cholesterol 29.3, Sodium 930, Carbohydrate 75.8, Fiber 11.7, Sugar 6, Protein 19.5

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Imbolcbuttercake Recipes

IMBOLC BUTTER CAKE

Make and share this Imbolc Butter Cake recipe from Food.com.

ROBERTO MARTIN'S VEGAN RED BEANS AND RICE

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