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!!

Hi guys!

It's very quiet here recently. There seems to have been a mass exodus from LJ in general. I was wondering, where do you guys go to for your recipes these days? Especially interested in baking comms and forums.

Thanks!

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

Recipe and more photos here :)



( Recipe )

My little girl is going to be 2 next month and we're having a party at a park for her little playgroup friends and their moms.  I've been going back and forth about what type of cake or whatever to serve (something easy to transport and not super messy) and was really excited when I found this picture on Pinterest- they're cupcakes with frosting scooped like ice cream on top.



Does anyone know of a frosting recipe where it will be substantial and puffed up like that?  I don't have a lot of experience with frosting unfortunately.  I'm thinking I'd have to keep them in a cooler until it's time to eat or else the frosting will melt- does anyone have experience with that?  I'd rather make them all beforehand and bring them to the party so I could do the melted chocolate and sprinkles like in the picture. 

Thanks!

Tags: desserts-cakes-frostings, desserts-decorations, desserts-ganache

I am hoping to host a dinner party this summer, and I want it to be very fancy schmancy. Everyone dressed to the nines, possibly with a murder mystery going on as well. So I want only finger foods, and ones that can possibly serve quite a few people.

Here are my ideas so far:
phyllo pies of some sort
vegan mini quiches (is that possible?)
spring rolls (are they fancy enough?)
flatbreads of some sort, with different toppings
savory tarts
raspberry chocolate mousse

So I clearly need more ideas, and actual recipes. I am good at making comfort foods, but I am terrible with fancy foods, and finger foods just completely bewilder me. Any ideas would be greatly appreciated, especially if they can be prepared a day in advance or so, so that I can just put together a few things the day of and not be completely frazzled as the guests arrive!

Tags: fancy schmancy

Hi all! I've been looking through reviews of cookbooks like Lick It! and The Vegan Scoop, and none of them really seem to wow their readers. Do you have recommendations for other good sources of vegan ice cream/sorbet/frozen dessert recipes? What I'd especially like is a top-notch base recipe that I can play around with. I do have an ice cream maker; part of why I'm asking is that I want to get more use out of it. I'd really appreciate any suggestions--thank you in advance!

(Heh, looking through the memories I see I posted almost exactly this, almost exactly a year ago! But I didn't get many comments then, so I'm hoping for more now...)

Tags: -appliances-ice cream makers, -cookbooks, -favorite-recipes, -websites-for recipes, desserts-ice-cream
Current Mood: hopeful

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

I can't get ready made seitan but I can get vital wheat gluten to make my own so I'm not really sure how it's meant to be- I've never ate meat either if that's what the texture is meant to be like. But mine's is always like eating chewing gum. It's really chewy and hard work. Is that right? or am I doing something a bit wrong? 

I use the 1.25c VWG, 0.5c beans then steam. I've tried boiling and using TVP instead of beans too. I like the protein content s want to be able to eat it but so far my only success is adding a few spoonfuls to bean burgers which is fine but I'd prefer to be able to eat it on it's own. I've never kneaded it or rested it so could that be my problem? 

VWG is hard to get here so I'd appreciate tips to save me wasting more making horrible sausages.

Tags: seitan, techniques-seitan

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

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

I need help yet again. I have a new roommate, and she eats mostly vegetarian. Meat here and there, but the majority of it is definitely veggie. She's from Wisconsin, though, so she puts layers of cheese on EVERYTHING. She decided that she's going to eat vegan for a week, and since she can't cook (her words) I get to cook vegan for her for a week. I have no problem with this because I love cooking for people, but I have no idea what to cook someone that's used to everything tasting like cheese.

I'm gonna make my mac-n-cheese, and biscuits and gravy, and pancakes, but beyond that I'm completely stuck. I have no clue what to cook. She likes hummus and hates mushrooms. Other than that I have no idea what she likes. Any ideas?

I had a sudden craving for ranch dressing, and I came up with this from things I already had in the kitchen. It's not the most elegant recipe, nor is it particularly healthy, but I was pretty impressed with how authentic it tasted. The measurements are (obviously) approximate, but I think I got the spices pretty spot-on.

2 parts vegan sour cream (I like Tofutti)
1 part Veganaise
a hearty shake of dried dill
half as much of each of the following: onion powder, garlic powder, and dried parsley
a little bit of salt and black pepper
a small drizzle each of apple cider vinegar and agave nectar (just a little at first, taste it and add more if needed.)

Combine in a bowl, adjust to taste. It's also good it you refrigerate it for a while to let the flavors combine.

I ate it with carrot and celery sticks and a few chick'n fingers, for an elementary school-inspired snack.

Cross-posted to cheapvegan

Tags: condiments-salad dressings

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

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.html
https://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

Hi guys!

I want to make my friend a food-based Easter gift. It would cost me a fortune to make a decent egg since on top of buying a lot of chocolate I'd have to buy stuff to decorate it. I made her the cashew cream truffles for Christmas so I'd prefer not to do that again, but it's a fall back option. I'd also like to go more adventurous than easter nest cakes. I'll probably avoid simnel cake too because she's not made keen on nuts.

Has anyone got any ideas? Any chocolates, cupcakes, cake pops, florentines or any other sweet and chocolately gifts. Ester themes is a bonus but not a necessity.

Thanks in advance!

Tags: desserts-chocolates, holiday food-easter/ostara/zombie day

Recipe and more info here

This 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

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

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!

Hi guys!

I've got some vanilla soya protein powder, could I have your best recipes for protein shakes using it? Any flavour as long as it's reasonably healthy. I've been doing quite a lot of running recently and so am going to start having protein shakes or lunch.

All suggestions appreciated!

Thanks in advance!

Tags: -health-high protein recipes, beverages-milkshakes

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

Hi guys!

I made caramel shortbread yesterday and the caramel wasn't quite thick enough, it was tasty but didn't stand up like it was supposed to.

I can't get vegan condensed milk where I am. Can you guy give me you best caramel recipes?

Many thanks!

Tags: desserts-caramel, desserts-cookies

I'm the kind of person who likes to save their veggie bits in a freezer bag and then make stock out of them at the end of every 2 weeks or so. The problem is, these last two weeks I've been being very good about eating my greens which means my freezer bag is probably about half kale and swiss chard stems. I've made stock that looks like this before and it comes out tasting very green, which isn't SO bad but it means I can't use it to make more delicate tasting soups. I've used greeny stock with great success to make mock-beef stews but I really don't want to be eating that much potato every day (I use the stock to make soup or stew or something which I bring to work for lunches).

I'm wondering if any of you have ideas for what kinds of soup/stews/other things I could use a very green tasting stock in. I was considering black bean soup? it might be a strong enough soup that it would mask some of the green? any other ideas? My only limitation is I have a soy allergy so I can't use soy-based sauces or silken tofu. Any soups/stews that call for chucks of tofu I can just sub some chickpeas and call it a day.

Tags: -allergies-soy, -what can i do with...?, soups-broth based

Tags: -appliances-crockpot, -gassiness, -general kitchen safety&stuff, -health, -raw veganism, -recalls, -tips, beans(uncategorized), beans-(soaking/preparation), beans-(sprouting), beans-kidney, beans-white

My first time cooking with tofu! (I know, I'm a terrible vegetarian!)

It was delicious, and so easy. Don't know why I put it off for so long!

More photos here :)



( Recipe )

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.

Ingredients
140g/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 method
Put 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).

------------------------------
Topping
I 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.

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

Hello all!
I was wondering if anyone has any tips and advice on baking vegan and gluten free..?
How would I make a vegan cake recipe gluten free for example? What do I have to take into account? I generally only baked from mix boxes since I worked out I can't have wheat or spelt gluten but I am very interested in seeing how to make totally gluten free cakes from scratch.

I am particularly interested in using coconut oil for baking as I always have a lot of it on hand.. has anyone got any tasty cake recipes that are vegan and gluten free and use coconut oil?

Tags: -allergies-gluten/wheat, -health-gluten free, desserts-cakes

OK, so I grated a froze a load of ginger in a long bar shape, thinking I'd eb able to break a piece off, but I actually can't. Anyone got any ideas about best way to address this? I don't have a chisel, but I could try and smash it up with a hammer. I don't think my hack saw would make much of a dint in it.

All ideas appreciated!

I need some desperate help with side dish ideas. I've become extremely bored with my meals unless I make a big, fancy dinner. But I need some help with daily meals, something quick and easy to make after a long day of school and work. For example, tomorrow night I was thinking of making the chickpea cakes from Vegan Dad, but I have no idea what to do for a side. Last time, I did rice, but that's so boring. I don't like salad, and it takes far too long to make. And it's boring. I just plain don't like salad.

I'm also trying to cut down on carbs a bit, cause I eat way too much bread and pasta.

I'm basically just at an impasse with my food. I feel like everything I eat is either carb-based or swimming in a tomato sauce.

Help please?

Tags: easy-recipes, side dishes

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

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

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

Recipe: http://tiatofu.com/ranch-dressing/

( ... )

Tags: condiments-dips, condiments-salad dressings

( Chocolate Fudge Birthday Cake, Lemon Drizzle Muffins, and Cherry Chocolate Cupcakes )

Tags: -imperial measurements, desserts-cakes-chocolate, desserts-cakes-lemon

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

these things are so forking good!!
if you like a crispy cookie, this is it. (they might not be as crispy if you only bake them for 9 minutes. i'll have to experiment with the next batch i make. but at 11 minutes, and ever so slightly golden, they cool to be extremely crisp.)

i've been told the brownies are in this book too. (they've been sold at wholefoods for a month or so now, and they are so gooooooood!!! but out of my price range, so i can't buy them too often. i think i will definitely be getting this book.)

( clixzorz )

Tags: -cookbooks, desserts-cookies-chocolate chip

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

I've been wanting to try making borscht for a long while.  I've only ever had pickled beets, so I'm excited to try it!

Does anyone have any really good vegan recipes for borscht?  I've looked around for recipes and they all seem rather different from one another, so I'm hoping for a "proven delicious" recipe.  :)

Tags: ethnic food-russian, soups-root vegetable, vegetables-beets

Hello vegan crowd,

It has been ages since I posted on here, I know. But for the past week I have been wondering how to vegan-ize one of my favorite desserts ever: lemon curd.

Today, google found me the alternative I wanted and saved me some time-consuming experiments. It is here: http://www.grouprecipes.com/38383/eggless-lemon-curd.html

And here 
( under the cut... )

I hope you like it. I'm all squee about it. Perhaps you will need to add some more starch for a firmer curd (or tapioca flour, as one of the comments on the original site suggested). Tell me how it goes and enjoy. :)

xx Sun

Tags: desserts-custard, desserts-fruits, desserts-puddings, ethnic food-british, fruits-lemons
Current Mood: chipper

Hey beauties!

I'm going to a THINK PINK! Valentine's day potluck.

All the food brought should be red, pink or purple. The host is already making pasta with marinara sauce. I'll be the only vegan there.

What should I make??? Ease is appreciated, but not totally necessary.

Tags: holiday food-valentines, party foods &/or potlucks

Hi guys!

I'm trying to veganise an old chocolate cake recipe that contains 75g of buttermilk. Can anyone think of a good vegan sub? Would soya yoghurt do it? Or maybe vegan sour cream?

Also, does anyone have a good chocolate ganache recipe?

Thanks in advance!

Tags: desserts-cakes-frostings, substitutes-dairy(uncategorized)

I accidentally bought some silken tofu and I have no idea what to do with it! I've never used it before - it kinda scares me, and I don't really know what to expect.

I'm not interested in dips/sauces/smoothies and I'm not a huge fan of creamy soups (although not totally opposed if they are fabulous). I was thinking of making some sort of faux ricotta with it and doing lasagne, but I'm totally unfamiliar with the texture and I don't know if that would work. You guys have any suggestions?

Tags: tofu-silken

I have a TON of sauerkraut and I have no idea what to do with it. My Polish aunts have taught me nothing about Polish cooking. I've been doing tempeh reuben sandwiches, but I can really only eat so much of one thing. Any suggestions for recipes or meals that incorporate sauerkraut? If I just eat it as a condiment on the side I'm never going to get through this whole jar.

Tags: condiments-slaw, ethnic food-polish

Since going vegan I have missed custard squares, it has been the only thing I truly miss. So after a few years of quietly moaning about the fact that no where in Wellington sells vegan custard squares I decided to make some. All the recipes I found called for agar agar which seems to be expensive at the places I looked for it so I made these with Kuzu. 

( Vanilla Custard Square Recipe )



Excuse my poor food photography.

Tags: desserts-custard, desserts-pastry

I just finally got a new crockpot after being without one forever, so I've been searching about for recipes and wondered what everyone's favorite crockpot/slow cooker recipes were.  Bonus points if everything doesn't have to be sauteed first.

Thanks!

Tags: -appliances-crockpot

I've never had tortilla soup, but I want to make it. I'm craving soup, given our recent frigidly cold cold-snap and that I'm feeling under the weather. I already have plans to make borscht, but I want something different, something with beans and some spice and something doesn't contain pasta. Not that I have anything against pasta...

That said, because I've never had it, I'm looking for a tried and true recipe. I've done some looking online and in the memories, but I'm hoping for your recommendations.

Tags: ethnic food-mexican, ethnic food-mexican-tex mex, soups-beans
Current Mood: restless
Current Music: tv in the background

...I'd burn things in the morning, I'd burn things in the evening, all over this land.

I've finally acquired a small kitchen torch and I really want to use it, but I'm not sure what to make (especially given the season), Share your favorite torch recipes, please!

Tags: -appliances(uncategorized), -gadgets