My friend just got me a bag of soy flour.
And, I just got some Marzipan.
What are some baked goods that don't require too many exotic ingredients that I might be able to produce with either or both of those fine foodstuffs?
my favourite 'cheese' sauce that i've ever had comes from the new farm cookbook. my housemate owned this book but took it when she moved away and i forgot to write down the recipe! does anyone have it?
also, a question that is unrelated:
when something goes moldy, are you supposed to just toss the whole thing away or can you cut off the bad part and still use the non-moldy parts? or does it depend on what the food item is?
I found a lovely medieval soup recipe, which basically involves poaching your favourite green vegetable in milk and spices, and then pureeing it with bread to make a thick, nourishing soup. It is particularly delicious made with peas. I'm making this version today:
Cut the purple sprouts off two handfuls of broccoli.
Poach the leaves and stems in half a pint of soy milk along with half a cup of raw okara and a good twist of black pepper Edit: a little nutmeg, and salt to taste.
When the okara is cooked, and the stems tender, puree the mixture.
Reheat with the purple sprouts for a short a time as suits your taste.
Serve with chunky home-made bread.
Then it occurs to me ... why did I bother straining off the okara from the soymilk in the first place? I could have just cooked the ground up beans and water - which takes 30 mins, rather than the 3+ hours needed for whole beans - and then frozen half-pint portions of the resulting mixture to use in soups, casseroles and with breakfast cereals.
Hmm! A lazy idea worth trying, methinks!
a friend just sent me this recipe.. came from the label on the lemongrass she bought. she said she's not made it with the jalapenos but just used the largest red chili she could find. i haven't made it yet but it sounds great! it would probably be good to season tofu, seitan or tempeh. any other ideas for it?
"this fragrant, mild-hot, lemony paste is easy to make and stores for several weeks. spoon seasoning onto any beef, fish or poultry. for vegetables and soups, stir in a little of the paste at the end of the cooking time."
1 large stalk of lemon grass (2 ft. long)
fresh ginger (2" by 1"), peeled and cut
3 medium garlic cloves sliced
2 medium shallots sliced
3 jalapeno chili peppers
1 large hot chili peppers
3 tbsp chopped cilantro stems
1 tbsp kosher salt
5 tbsp corn oil
cut lemongrass bulb and stem into 1" pieces. combine with ginger, garlic, shallots, chili peppers, cilantro and salt in container of blender. chop fine. add 2 tbsp oil, puree as fine as possible. pour into a container. seal by covering with remaining oil, or as needed. refrigerate covered.
sundried tomato and olive polenta [26 Feb 2004|06:17pm]
since i made the effort to type this up i figure i might as well spread it. this is my favourite dinner of all time. it's just a vegetarian recipe that's super easy to veganize [and tastes just as good]. it takes a little effort and has to be made at least a little ahead of time to allow the polenta to cool, but it's worth it.
1 litre vegetable stock
1 cup polenta
1 cup feta cheese
2/3 cup parmesan cheese
1/2 cup firmly packed fresh basil, chopped coursely [i've used dried basil]
1/2 cup seeded black olives, halved [i've also used mushrooms in place, because i don't like olives]
2/3 cup drained sundried tomatoes in oil, chopped finely
vegetable oil for shallow frying
1/4 cup olive oil
1/4 cup water
1/2 cup red wine vinegar
2 tsp salt
1 tbsp dried basil
1/2 tsp pepper
1/2 tsp dried oregano
1 pkg firm tofu, crumbled
mix together in a large bowl.
1/4 cup nutritional yeast flakes
1/4 cup sesame seeds
1/4 tsp salt
blend in a food processor.
lightly grease 20cm round sandwich cake pan. bring stock to a boil in large saucepan. add polenta, simmer, striring, about 15 minutes or until polenta is very thick.
remove polenta from heat; stir in cheeses, basil, olives and tomato. press firmly into cake pan. let cool to room temperature and refrigerate until firm.
cut polenta into sixteen wedges. toss polenta in flour, shake away excess. heat oil in frying pan and shallow fry polenta until browned lightly and crisp on both sides.
x-posted in animal-rights.
i've had this delicious(!) dessert at vietnamese restaurants in the past.. deep fried bananas that are battered, and served with coconut cream sauce.
i want to make it at home and was wondering if anyone has a good recipe for tempura batter or some sort of batter to coat the bananas in before frying? (the batter shouldn't be salty obviously, and doesn't need to be sweet because the bananas are sweet enough, plus the coconut sauce..)
also, if anyone has a recipe for a sweet coconut sauce that is creamy, that would be great as well.
(you can probably figure out how to put this recipe together once you have all the recipes. serve with a sprinkle of crushed peanuts or a sprinkle of cinnamon!)
p.s. i <3 this community. :)