February 9th, 2004

  • berdo

About maple syrup

For those who might not know, maple syrup never goes "bad". If your syrup starts to grow mold(I'm pretty sure that it will only ever do so on the surface, the part exposed to air) simply skim off the mold and boil the syrup. Good as new :)
  • misfit

Banana Bread

After last week's lemon poppy seed muffin fiasco, I decided to attempt to make banana bread with as few substitutions as possible. I did adjust the recipe a bit, based on my available ingredients, but it turned out amazing! Yay for substitutions that work!

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  • Current Mood
    most triumphant

oil substitution question

as with many of the recipes in how it all vegan, i made some chocolate chip bars last night that were LOADED with oil.

i find a lot of recipes in the book call for insane amounts of oil & even if you use a vegetable or canola oil, you can end up tasting it in the end. (i also find the shortage of sugar in the dessert recipes makes the treats taste not so treat-y, but that's another story)

SO! i would much prefer to substitute vegan margarine or use vegetable shortening in place of the oil. if a recipe calls for 1 cup of oil, could i safely substitute 1 cup of margarine or 1 cup of shortening?

thanks for your help!
  • Current Music
    the shins - new slang

from peanuts to pies: snacks and treats

what are your favorite things to snack on? midnight cravings, in between meals, whenever! any recipe or product suggestions?

I enjoy mixed fresh fruit bowls (cantaloupe, honeydew, pineapple, grapes, strawberries, mango, papaya...), baby carrots or celery dipped in hummus, apple-cinnamon rice cakes, and the occasional frozen dessert (peach sorbet or tofutti chocolate supreme, as of late). I try to stick to healthy snacks, but sometimes you just have to treat yourself!