February 20th, 2004

tongue

(no subject)

does anybody have the angelica kitchen cookbook? i read somewhere in there that you shouldn't buy vacuum-packed tempeh because it kills the beneficial enzymes or something of the like. however, i have only ever seen tempeh sold this way. does anybody know if this is true or have any info about it? do you know where i can get tempeh that isn't vacuum-packed? thanks!
Rudolph dance

Mexican Pasta Sauce

This is my new favorite pasta sauce. I guess we will be having it once a week until I get sick of it. One reason that I like it is that is sneaks tons of protein into pasta, and I need to get more protein these days. And as we say in New England, it is "wicked" easy.

So here is it is:

1 tbls olive oil
1 chopped onion
1 diced pepper
3 cloves garlic, minced or crushed
2 tsp each of cumin and chili powder
1 can diced tomatoes
1 can refried beans

Heat the olive oil in a nonstick pan. When hot add the onion and pepper. Saute, stirring often, until they start to get soft. Add the garlic and spices. Fry for a few more minutes. Add the tomatoes and the beans and stir until it makes a thick sauce. (Sometimes I add more veggies at this point, zucchini is good) Cook, over low heat, until the veggies are very tender. Serve over pasta. I like to serve this with spinach and artichoke quesidillas, because as a meal it needs more veggies.
  • Current Mood
    sleepy

Chocolate Chocolate Chip Muffins?

I did look through the existing recipes first, and didn't see anything relevant. I'm wondering if anyone has a tried and tested yummy vegan chocolate muffin recipe (or even cupcake). I was in Portland last weekend and the Whole Foods there had delicious vegan chocolate chocolate chip muffins (with a nice short ingredients list), I'm in Seattle and I don't see them at ours! I'll have to put in a comment card. Until then, although I don't need to be eating treats... I would like to use my muffin pan and make a batch of good chocolate muffins for a potluck I'm going to, so if you know a good recipe for these, please share.. thanks!!
cute

riso

so i was looking through the recipe thing and couldn't find anything on riso. i just purchased some this week because it was really really cheap, but don't know what to make with it. anyone have any suggestions? thanks.
  • Current Mood
    happy

Vegan Pancakes

I have never tried them, but apparently this recipe is so good that Royal Co-Op has laminated and permanently pinned it up on one of the cabinets in our kitchen. I asked someone about them, and he described them simply as being "Damn good."

The mix:
2 cups flours
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp applsauce/mashed banana
1 tbsp maple syrup
1/2 cup apple juice
2 tbsp oil

I suppose you just make them like normal pancakes...mix the dry ingredients well, then whisk with the wet ingredients. Put some oil on the pan, and cook 'em!
  • misfit

(no subject)

I have a few bread recipes that I would like to make, except as muffins instead of a loaf. Are there any adjustments that I will need to make- i.e. more egg replacer, less baking soda/powder, etc? Or will this probably turn out like my infamous lemon-poppy seed muffin fiasco? :)

(no subject)

I got this recipe for vegan croissants yesterday and posted it on vegan talk (sorry i can't be bothered doing the link) and a chick suggested (very strongly) that i should post it in here...
Volia!!! Croissants.....
Um... i'm a little confused as to where i can find all the ingredients and i'm not sure what a STICK of margarine is, or more to the point, what it is equivaqlent to in grams or something else in the english metric system.
So here goes....
Vegan Croissants

Ingredients:
pastry flour
gluten flour
1/4 stick margarine
yeast
flax seed

Directions:
In a large cup, combine pastry flour with a few heaping spoonfulls of gluten flour and mix well. Add a heaping spoonful of yeast and several tablespoons of water and incorporate into a dough. Kneed for 5 minutes.

Take 1/4 stick of margarine and loosely fold inside saran wrap. With the palm of your hand, flatten the margarine into a disk a few millimeters thick. Freeze for 5 minutes.

Roll the dough into a 9" circle and place the frozen margarine disk inside. Bring the sides of the dough over to encase the margarine like an envelope. Quickly roll the dough with the margarine inside into a long, flat ribbon about twenty inches long. Place inside saran wrap and freeze for 5 minutes.

Take the dough out of the freezer and fold it in thirds, bringing both sides together. Turn it a quarter turn and roll again to about twenty inches. Refreeze for five minutes. Repeat this process twice, so you will have rolled and folded three times in all. Always freeze the dough flat, not folded.

The third time you roll out the dough, cut the twenty inch rectangle into two long triangles. Holding the base of the triangle, pick up the point and roll while stretching the dough. Make the triangle as long as possible. At this point, you can roll vegan meats, vegetables, tofu cheese or anything you want into the croissant by widening the base of the triangle and tucking it into a fold. Carefully roll the triangle from the wide side to the point. Place on a tin foiled toaster tray (ungreased) with the point on the bottom. Repeat with the other dough triangle. (You should stretch the dough until it is nearly two feet long.

After the croissants have doubled, glaze them with water that has been boiled with several tablespoons of flax seed. Use a pastry brush. Flax seed water acts exactly like egg glaze. Bake in a toaster oven for 15-18 minutes at 360 degrees.

These are great frozen. Wrap in saran wrap then tuck into tin foil and fold up the edges like a piece of gum. Reheat in toaster oven only 8 minutes for a plain croissant, 40 minutes on defrost for croissants that have vegan meats and cheeses hidden in the center.

A proper croissant should have distinct layers of pastry when examined cross wise. Try to keep in mind when you are making the dough that you are essentially forming layers of margarine and dough. When the croissant is baked, the margarine gives off steam that seperates the layers and creates a flaky pastry.