February 23rd, 2004

  • misfit

(no subject)

My new baking plan is for oatmeal muffins using an existing recipe for oatmeal bread. I would like to add some berries, like blueberries, cherries or cranberries, to the mix. Which is better-dried fruit or fresh for the batter? Or, is it just a matter of personal preference?

Any other sugggestions except for raisins are welcome too!

Nutritional Yeast vs. Miso

Hi all!
I finally got The Voluptuous Vegan (I actually got it from the library cuz I'm poor, but it's all good!) Anyway, I want to make some things that call for miso. It only calls for like a tsp to a tbs in each recipe. One is tofu "ricotta" and the other is basil-walnut pesto. Do you think I could just use some nutritional yeast instead? If not, any other suggestions?

***EDIT****I finally broke down and went to the store and got miso...I had to go to two stores to find it, and it was actually pretty expensive, especially since I need 2 tsp total! But I'm glad I did, it made all the difference.*****
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  • vgnwtch

Happy Vegan Pancake Day

In Britain, Shrove Tuesday is traditionally celebrated with pancakes - not the kind Americans eat at breakfast, but large, thick crepes made of milk, flour, and eggs - and is known to all and sundry as Pancake Day. Every year (except last year, when I was ill), I make vegan pancakes. Here are some recipes:

8th Day, a health food shop and restaurant in Manchester, has its own pancake recipe, as does Vegan Village, and the Vegan Society.

And don't miss the very funny Pancake Of Britain!
  • _visivo

carrot cake?

i looked through the faq's/recipes and maybe i didn't look closely enough,
but i need a (really) good carrot cake recipe (preferably one that has been tested :).
if you have one to share, it would be greatly appreciated.


Vegan Lasagna

Here is an amazing recipe for vegan lasagna. It's unbelievably delicious, and not too terribly hard to make. Adding mushrooms and other vegetables might be really good, too.

1 jar spaghetti sauce
1 16-oz bag spinach leaves
½ lb carrots
¼ cup chopped fresh parsley
2 cloves minced garlic
¼ cup canned low-sodium veggie-broth
1 lb herbed tofu
16 oz tofutti cream cheese (herb)
2 tbsp lemon juice
1/8 tsp nutmeg
1 tsp basil
1 tsp oregano
12 lasagna noodles, cooked al dente (will cook the rest of the way in the oven)

Slice carrots, steam, set aside. Then steam the spinach. Add olive oil to large skillet, place over medium-high heat until hot. Add parsley, garlic, and sautee for 1 minute. Add carrots, veggie broth, and simmer uncovered for 5 minutes. Add tofu, cream cheese, lemon juice – stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt. Stir in nutmeg, oregano, and basil. Remove from heat, keep warm.

Put some spaghetti sauce in bottom of 11x7 baking dish, put 4 noodles on top. Spread cheese mix over top and add some spinach. Make another layer of noodles, sauce, cheese, and spinach then top with a final layer of noodles and spaghetti sauce. Cover, bake 15 minutes at 375 degrees. Uncover and bake 20-30 more minutes.

Nutritional Yeasty Yum Broccoli Tofu and Curly Pasta casserole!

My first vegan nutri. yeast 'cheezy' mac casserole=Success. : )
My vegan boyfriend and I loved it, and his roommate (non-veg) was all about it.

Ingrediants: approximations~ use as desired/needed

Bag of curly ziti-sized pasta-or whatever good sized firm pasta you fancy
two and a half awesome handfuls of nutritional yeast
one and a half cups of soy milk-plain
good dash garlic herb powder
good dash italian seasonings
two dashes sea salt
one tablespoon olive oil
greased casserole type pan
2-3 cups frozen broccoli
extra firm tofu, though I think soft could work well as well
two tablespoons margarine
bragg's liquid aminos
red pepper flakes
minced garlic in soy bean oil
dash of flour and corn starch
optional: chreese brand powder mix
half a loaf of french bread (old or any bread would work well!)
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Emily Porch
  • xemcats

Philly Potato Chowder (Uncheese Cookbook)

This recipe is especially for enerd. =o)

Philly Potato Chowder
From The Uncheese Cookbook

5 C potatoes (about 2 lbs.), peeled and diced
2 large onions, diced
8 C water

1 1/2 C scallions (a.k.a. green onions), sliced
2 tsp. garlic granules or powder
2 1/2 tsp. salt

1 C dairy-free (vegan) milk
3/4 C cashew pieces
1/3 C unbleached all-purpose flour
3 T lemon juice
3 T nutritional yeast
2 tsp. onion granules or powder

1 T vegetarian bacon bits

Place the potatoes, onions, and water in a large soup kettle, and bring to a boil. Lower the heat, cover, and simmer for 30 minutes or until the potatoes are fork tender and begin to break down.

Stir in the scallions, garlic granules, and salt. Turn off the heat.

Remove 2 cups of the soup broth with some of the vegetables in it, and place in a blender with the remaining ingredients (except bacon bits). Process until completely smooth.

Return the blended ingredients to the soup pot. Cook over medium heat until thickened, stirring constantly. Stir in the vegetarian bacon bits. Warm thoroughly on low without boiling.

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