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vegancooking
megamuphen | |
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Hey, all! I found a veggie burger recipe that I really like, and I'd like to make a bunch and freeze them so that I can just pop 'em on the grill. Here is the recipe: 2 15 ounce cans black beans, rinsed and drained 1/2 cup whole wheat or all-purpose flour 1/4 cup yellow cornmeal 1/2 cup salsa 2 tsp ground cumin 1 tsp garlic salt hamburger buns Preparation: Place beans in food processor; process until fairly smooth. Add flour, cornmeal, salsa, cumin and garlic salt. Process until well combined. Spoon mixture into 6 balls on a large plate and refrigerate at least 1 hour or up to 4 hours before cooking. Heat barbecue grill or ridged grill pan over medium heat. Coat grill or pan lightly with oil. Form each ball into a 4-inch patty about 1/2-inch thick. Place the patties on the grill or in pan and cook until browned and heated through, 4 to 5 minutes per side. (Source: http://vegetarian.about.com/od/veggieburgerrecipes/r/cornmealburger.htm) Soooo... for freezing them... Can I just freeze them "raw"? Would that just increase the cooking time on the grill slightly? I was thinking that I would freeze them in patties on a cookie sheet, then, once frozen, stack them for storage. Does that make sense? Any tips for frozen burger storage? Thanks!!
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vegancooking
dragonbat2006 | |
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Hi all! I'm strictly kosher in Toronto—which means that it's sometimes a challenge finding certain ingredients. I found a cole slaw recipe that looks interesting: cabbage, carrot, fennel, Asian pear, craisins and scallions in a dressing made of vegan vanilla yogurt, lemon juice, 1/2 tsp sugar, salt and pepper. Problem is, I'm having a hard time finding nondairy yogurt under valid kosher certification. It occurred to me that I can probably do something with Tofutti Sour Supreme, vanilla extract, and agave/sugar, but I'm a little hazy on the proportions. Any suggestions? If there's a better substitution, I'm open, but I've been checking a few stores in the area for any kind of kosher soygurt (or other non-dairy equivalent) and come up empty. Thanks! Tags: substitutes-dairy-yogurt
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vegancooking
pretend_mulling | |
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I ask because I have a small, 2-qt slow-cooker, a lot of vital wheat gluten, and a metric ton of homework (yay, last two and a half weeks of the semester! /sarcasm), so I really only have about thirty minutes in which to mix up the seitan and cook it. I've used my slow-cooker to make other meals, usually chili or soups, and I usually have a problem with getting my seitan tender enough to eat without hurting my jaw. I'm wondering if slow-cooking wouldn't help remedy that. (Though, to be fair to myself, the last batch of seitan I made was delicious and not overly chewy.) So what do you say? If it helps at all, the recipes I use are the ones from Veganomicon and Appetite for Reduction. Tags: -appliances-crockpot, seitan, techniques-seitan
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vegancooking
gimmiegimmie | |
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I've been working for a long while on trying to perfect a palak recipe. I have a favorite Indian restaurant and could never quite get it right. My initial tries (taking recipes from online sources) were way off but with a little work and dedication I believe I've made palak that (almost) rivals the stuff at that fave restaurant. This is a Kashmiri - inspired recipe so depending on what sort of Indian food you like it may be a little different but IMHO it's the best. (Now I just have to figure out how to make the delish Punjabi dhal they serve) 2 boxes of frozen spinach 1 onion 1 tomato 2 red hot peppers ~2tsp minced ginger ~1.5tsp minced garlic 1 tbsp turmeric 1 tsp Cayenne 1 tsp aleppo pepper (or other milder more flavorful dried chili or even just more cayenne but then use less) 1 rounded tsp cumin 1 rounded tsp coriander scant 1/4 tsp cinnamon 1/2 tsp salt 1 tbsp garam masala oil for frying (canola or other high-heat) 1. open the boxes of spinach and put them in a covered pot with a few centimeters of water on medium heat 2. thinly slice the onion into strips 3. put the ginger and garlic in a ramekin 4. put the spices (minus the masala) in a ramekin or a teacup if your ramekins are too small 5. on medium heat enough oil in a pan to lightly coat the pan and then add the onion and stir often enough to keep from browning 5. in your blender, food processor, or magic bullet blend the tomato and hot peppers into mush 6. check your spinach. If it's thawed you can take it off the heat, if not continue to thaw. When thawed use a mesh colander (WITH A BOWL UNDER TO CATCH THE GREEN WATER) and press all the liquid out of your spinach, reserving liquid. 7. remove tomato puree from your blender/processor if necessary and puree your spinach into mush 8. when onions are translucent add garlic and ginger and fry another few minutes until aromatic 9. add spices (minus masala) and cook for one minute more then add tomato puree 10. cook a few more minutes until everything seems well incorporated and then add the spinach puree 11. cook a few more minutes until mixed well again, then add the reserved green water and mix 12. cook until desired consistency is reached (I find I don't have to cook it much longer at this point) 13. remove from heat and add masala. Serve with rotis or other flatbread and plenty of water! Tags: ethnic food-indian, vegetables-spinach
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vegancooking
tweedlezee | |
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I was in a Sudanese place and saw they had plantains on the menu.. they served it with a peanut sauce and I quickly went and put some brown sugar on it too. I think the guy thought I was nuts but they tasted just like doughnuts! Here's how I make it at home.. Ingredients: 1 Plantain 2-3 tablespoons of coconut oil Coconut Blossom sugar (I use the cocoa mix) Maple syrup Almond butter (or other nut butter of your choice.) Simply slice the banana into roughly 2cm disks or slice into strips. Fry in coconut oil on a low heat, keep flipping to get a nice deep golden brown colour on the surface. When serving, sprinkle with a bit of sugar and a light drizzle of syrup. Put a blob of the almond butter on the side for dipping! Tags: -allergies-gluten/wheat, -allergies-soy, desserts-donuts/deep fried goodness, easy-recipes, fruits-plantains, nuts-almonds, oils-coconut&palm
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vegancooking
koolestgrrlukno | |
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hey guys! so, next week my family and i are going to cabo for a week. in addition to me, my brother, sister-in-law and niece are vegan and after an awful time of trying to find vegan food on our last visit, they have hired me to be the vegan chef in our room. we will have a full kitchen, along with pots and pans, and costco will be our first stop to get groceries. i tend to cook a lot of stuff without recipes, and i generally never cook breakfast foods. i am just here looking for any tried and true (mostly breakfast) ideas that follow the stipulations below: (my niece is allergic) *no potatoes (ugh, so hard!) *no gluten *no nutritional yeast seriously! i can cook the above for the rest, but i want to have great things to offer my (still breastfeeding) sis-n-law and niece. any ideas would be helpful and awesome! thanks! Tags: -meal planning, breakfast foods Current Mood: accomplished
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vegancooking
supercarrot | |
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she specifically asked for no copying and pasting, so i am respecting her wishes. vegan butter made from soymilk, canola oil and cocoa butter: http://vegan.com/recipes/bryanna-clark-grogan/bryannas-vegan-butter/http://veganfeastkitchen.blogspot.ca/p/introducing-homemade-palm-oil-free.htmlhttps://docs.google.com/document/d/1W58iJ4lEyYOcVEqZaci6a77BrLW2SWbs80xIXwx4I1A/edit?pli=1(if years down the line, vegan.com is kaput, the google doc is gone AND bryanna hasn't added it to her site, please let me know, and i'll give it to you, but until then, go on and get it from vegan.com) and her original inspiration from mattie at veganbaking.net (lots of versions. mostly coconut oil, one version has cocoa butter): http://veganbaking.net/other-vegan-treats/735-vegan-butter( snippy-snip )Tags: cocoa butter, fats, oils, oils-coconut&palm, substitutes-dairy-butter
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vegancooking
frayed_11 | |
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Recipe and more info hereThis photo was taken part-way through cooking - after stewing for about another hour, it was rich and sticky, and bursting with sweet Moroccan flavour. I'd definitely recommend it! ( Recipe )Tags: -health-low fat recipes, -theme parties, -veganism on a budget, beans-chickpeas/garbanzo-beans, comfort food, ethnic food(uncategorized), main dishes-stews, one-pot meals, vegetables-beans
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vegancooking
harvestl | |
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Hello! I am in quite a bind with dinner. I haven't actually cooked in at least a month, and my body can definitely tell. However, I now have some time to start cooking dinner again, but I have no clue what to do. I have: red lentils (I've never successfully cooked lentils before, but my friend gave them to me) black beans garbanzo beans quinoa tomato paste And that's about it. I need to go grocery shopping clearly, but have no clue what to get. And I need to start eating veggies. I don't eat them very often. I had someone ask me the other day what I had been eating, and I couldn't tell them, becauase I had no clue. I want to get excited about food again, so help! Something somewhat easy, healthy, and uber-cheap, please! Tags: make my dinner!!! the cooking game show
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vegancooking
serious_mccoy | |
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I got a few free packets of Vega (specifically: "Vega Sport Natural Plant-Based Performance Optimizer"). It was free, so, what the hell- I took it. I thought they were plain, so I could easily mix it in to whatever- unfortunately, it's lemon-lime flavored. I'm going to be honest: The very concept of a lemon-lime flavored powder kind of makes me feel ill. I do not like lemon-lime flavored things in general.
Still, it was free, and it's food (I think), and it's vegan, so I feel compelled to use it. Any ideas on how to make this palatable? Like, what ingredients to toss it in to a blender with? I need things flavorful enough to mask it, and of a consistency that works with it. Am I right in assuming it's going to be kinda frothy like a protein drink, or is it more of a water-like consistency? (No, I haven't tried any yet. I am bizarrely intimidated by these little packets.)
The other problem is that it contains ingredients that have caffeine, and I'm pretty sensitive to caffeine. Like, nothing-but-decaf sensitive. For those who have had this, how strong is it? I'm wondering if I should try mixing it in to things at half-strength or what, or just pass it on to someone else.
Thanks for any advice!
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vegancooking
aprilstarchild | |
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Quick note on the name: My roommates both lived in vegetarian communal households during college and had eaten what they called "penitential" vegetarian foods--dishes that was healthy and all, but basically tasteless, as though the eater was being punished for something. Including occasional lentil soups with no flavor. This, however, is a delicious lentil soup, and therefore, non-penitential. It could more accurately be called: ( Lentil soup with paprika, tomatoes, and kale )Healthy, cheap, AND delicious! It's pretty substantial on its own, but a good fresh bread would probably be lovely for dipping into the soup. Tags: soups-lentil
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vegancooking
amolibertas | |
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As an avid bean lover, you'd think I'd learn more about the lovely tasty little darlings. I'd had a trip through raw food once, where I learned your didn't want to sprout kidney beans, as they were poisonous raw. -- So, I didn't think anything of making them in my slow cooker. I'm too lazy to soak and drain and then cook, so I always dumped them in with water and walked away for eight hours. I guess I always happened to RE-cook them in the dish I made them in, such as boiling them all mashed up in a daal with spices. I can't believe I've been just one step away from poisoning myself multiple times! -- As a toxin, it can cause poisoning in monogastric animals, such as humans, through the consumption of raw or improperly prepared kidney beans. Measured in haemagglutinating units (hau), a raw red kidney bean can contain up to 70,000 hau. This can be reduced to safe levels by correct cooking (boiling for at least ten minutes at 100°C). However, cooking at 80°C, such as in a slow cooker, can increase this danger and raise the available hau up to fivefold. -- Poisoning can be induced from as few as five raw beans, and symptoms occur within three hours, beginning with nausea, then vomiting, which can be severe and sustained (profuse), followed by diarrhea. Recovery occurs within four or five hours of onset, usually without the need for any medical intervention. -- Also happens with cannelloni beans. -- I've been a vegetarian and/or vegan for nearly 4 years so if I didn't know, I thought I might raise the alarm. Sorry if I'm just the last to know and everybody already knows! Tags: -appliances-crockpot, -gassiness, -general kitchen safety&stuff, -health, -raw veganism, -recalls, -tips, beans(uncategorized), beans-(soaking/preparation), beans-(sprouting), beans-kidney, beans-white
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vegancooking
tweedlezee | |
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I stocked up on different gluten-free flours and will enjoy spending time getting to know them! This is what I did with Chickpea Flour today. The result was so good. I altered the original recipe ingredients a bit, as seen below, and made smaller pancakes. Ingredients140g/5oz/ chickpea flour, sifted ½ tsp salt ½ tsp cayenne pepper ½ tsp cumin ½ tsp black onion seeds 1 small red onion, very finely chopped 5 garlic cloves, peeled and very finely chopped 2 tbsp very finely chopped, fresh green coriander about 3 tbsp vegtable oil Preparation methodPut the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl oz water, mixing with a wooden spoon to make a smooth batter. Add the salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and coriander. Stir and set aside for 15 minutes. Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat. When very hot, stir the batter and pour about 55ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an 18-19cm/7-7½in pancake. Cover and cook for 3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and keep covered between 2 plates. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used). ------------------------------ ToppingI made some salsa for the top with fresh chopped tomatoes, fresh chopped coriander, and finely sliced spring onions. I drizzled it in a little olive oil and a sprinkle of fine mineral salt and served on top of the pancakes.
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vegancooking
bride_of_nono | |
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 Recipe: http://tiatofu.com/apple-blueberry-coffee-cake/This coffee cake tastes like a sugary dessert, but it is surprisingly healthy! ( ... )Tags: -health-low fat recipes, -health-low oil, -health-low salt, desserts(healthy), desserts-cakes, desserts-cakes-coffee/crumb, desserts-fruits, fruits-apples, fruits-blueberries, fruits-oranges, nuts-walnuts
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vegancooking
supercarrot | |
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this is such a simple meal that i feel a bit stupid posting it, but people are all at different points of their journey, and i'm sure n00bs would appreciate it. 2 med-smallish butternut squashes 3 sweet potatoes 1-2 cups water and/or almond milk and/or veggie stock 1 cup coconut milk (the creamy stuff in the can, not the "beverage" in the carton in the refrigerated section. big difference.) 2 tbsp low sodium veggie broth powder (if you hadn't used stock as your liquid, i used frontier) 1 can chickpeas (15 oz. or so) bake the butternuts at 350 (cut in half, guts removed, face down on pan) and 3 sweet potatoes (whole. feel free to cover these loosely, but it's not a big deal.) for 45 minutes to an hour. (until soft) you might have to take the sweet potatoes out earlier than the squashes. they shouldn't be completely squishy. let cool until you can handle them. scrape out the squash innards and blend with the liquids (use more if you need more moisture for your blender. you may also need to blend this in 2 separate batches.) until very smooth and creamy. put into pot. it shouldn't easily slosh around. it should be thick. add veggie broth powder and mix. dice the sweet potatoes (i took the peel off, but that's up to you it'll probably slide off anyway while chopping.) add to the puree in the pot, add the chickpeas and cook until warmed through, stirring constantly. serve with "buttered" cornbread. (mine was from quick & easy vegan celebrations by alicia simpson. [not gluten-free]) Tags: -health-gluten free, easy-recipes, seasonal recipes-fall, soups-creamy, vegetables-squash, vegetables-sweet potatoes/yams
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vegancooking
rosefox | |
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A couple of weeks ago I moved to a new apartment. Unfortunately the oven is crap and needs to be replaced. While I was waiting for the landlord to deal with that, I got a craving for brownies, so I started looking around for stovetop cake-baking recipes. That led me to Chinese-style steamed cakes, which led me to this recipe for a vegan chocolate cake made in a rice cooker! There's a cake recipe there that I tried and didn't really love, but I think the basic theory would work with pretty much any cake recipe you already have. Just mix the batter up, pour it into the rice cooker, and set it to "warm" for about 40 minutes. The slow low-heat cooking will give it a slightly spongy texture and probably works best with a batter that's fairly liquid. If you're impatient you can try other settings, but a fuzzy logic cooker like the one I have probably won't have much of a clue about how long to bake your cake for. Another option is to steam the cake. Put two cups of water in the rice cooker and set it to "steam" or "cook" for a few minutes. Meanwhile, pour the cake batter into a pan that fits inside the cooker (or a few cups/ramekins if you have a small rice cooker like I do) and loosely cover the pan with foil. Carefully set it into the hot water bath. Then use the "cook" or "steam" setting to steam the cake(s) until done. This non-vegan recipe and this non-vegan recipe use that method. Even after the oven is fixed, I plan to experiment further with this! I think it would be great for people in small apartments/dorms/barracks who don't have access to a full-size stove. Tags: -adapting recipes, -appliances-rice cookers, -appliances-steamers, -gadgets, -tips, -veganism on a budget, desserts-cakes, desserts-cakes-chocolate Current Mood: pleased
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vegancooking
supercarrot | |
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i don't know why i never thought of doing this before. this would be ideal for people with ipod touches / ipads since you can have all the posts accessible while offline. (or those of you who don't really keep up with livejournal all that much anymore, but love vegancooking) i suggest creating a separate recipes-specific e-mail address so you don't get overwhelmed, and so you can make lots of filters (like our tags) for easy access and organization. :-) 
unfortunately, all the photos come through full-size, and i don't think i can change that. but that's the only weird thing about it. YAY!! (oh, yeah, it also doesn't tell you who posted it, so that's a little bleh) also, i highly doubt private posts will get sent through, but other than that. enjoy! (and as always, you can subscribe with a reader if you prefer. )Tags: --admin, -recipe organization software
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vegancooking
kodama_girl | |
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Hello vegan community! First of all, thank you very much for existing! I've been watching this community for a while and have found it full of inspiration! I've recently become a vegan after dealing with dairy and egg intolerances and feeding a vegetarian for a while. I now call on this community to ask for some ideas: What are some vegan meals that travel well?I'm going on a snowboarding trip for 4 days and I know that I can't count on the ski chalet having vegan friendly food. While almond butter and jam sandwiches are delicous, I don't think I've like to have them for 8 meals in a row, so I'd like to find some ideas for meals that I can prepare ahead of time and that can survive without a being refrigerated for a day. I have access to a fridge and kitchen for dinners, but nothing for lunch (which will be on the hill). On top of my vegan diet, I also have a bunch food intolerance : tomatos, anything orange (long story), onions, cane sugar, grapes, peanuts and cashews as well as various other ones... TIA! Current Mood: chipper
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vegancooking
florafloraflora | |
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Adapted from this recipe. These are just sweet and moist enough for me, more so when they are cool. I'm happiest with them when I sprinkle the tops with sugar. 2 tablespoons ground flaxseed (or start with 1 tablespoon whole seeds and grind them yourself) 2 cups flour 1/2 cup rolled oats, finely ground in the food processor (or 1/3 cup additional flour) 3/4 cup sugar 1 tablespoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 navel orange, organically grown* 1 cup almond or other non-dairy milk 1/3 cup vegetable oil Coarse sugar for sprinkling (optional) ( * )Preheat oven to 400 degrees F. Line a 12-cup muffin tin with paper liners. You may want to prepare a few extra cups; I made 15 smaller muffins. In a small mixing bowl, mix the ground flaxseeds with 3 tablespoons hot water. Stir with a fork until thickened. In a large mixing bowl, stir together the flour, ground oats, sugar, baking powder, baking soda, and salt until thoroughly combined. Cut the orange into eights, remove any seeds, and purée it in a food processor. Add to the flaxseed mixture in the small bowl, then add the milk and oil. Pour this over the dry ingredients in the large bowl and fold just until combined. Fill muffin cups about 3/4 full for 15 smaller muffins, or divide all the batter among 12 cups (they will spill over the edges). Sprinkle each muffin, if desired, with a little coarse sugar (I find fingertips are the best way to do this sparingly). Bake for 18-20 minutes, or until tops are golden and a toothpick comes out clean. Remove to a rack and cool completely before eating. Tags: breakfast foods-muffins, fruits-oranges
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