March 13th, 2004


Grilled Cheese

I'm really really craving some grilled cheese, but I don't have any vegan cheese around the house. Does anyone have any good recipes for a recipe involving nutritional yeast or does anyone who has the uncheese cook book want to type out a recipe from that for me?? Thanks!

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Don't know if anyone has tried this, but if you haven't:

Cut up tofu into squares, fry until brown, flip and put a slice of Vegan-rella on top and let it melt.

It tastes like grilled cheese :D

chocolate cake and a glorious, glorious sundae

This is just a quick recipe for my favourite cake, the easy-as-hell Wacky cake, and some of it's many variations.

tonight we made deadly wonderful sundaes: cake + soy ice cream + fruit sauce and fresh fruit... heaven.

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This is really, really easy to do - the cake is probably the simplest you will ever make, and the fruit sauce is just fruit, pureed like hell. And it is yummmmmy.

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    ben harper - forgiven

Soy-less vegan grilled cheese

So last night I wrote an entry about craving grilled cheese without soy. This was the solution I came up with. It's pretty tastey, especially with tomatoes on top. It's super quick and easy and you could probably make it in bulk and heat it up for later use.

Put 1/4 cup oats and 1/4 cup nutritional yeast in a food processor and blend into a powder. Add two tablespoons tahini, 2 tsp lemon juice, 1 tsp onion powder, 1 tsp garlic powder, and a couple dashes of salt. Blend some more with 1/4 cup water until it's in a paste.
Put some olive oil in a pan and add a couple tablespoons of whole wheat flour. Cook for a couple of minutes and then add the paste with another 1/4 cup water to the pan. Cook until hot. Put on some (toasted) bread. Tomato = big +.

Complements to pumpkingirl71 for a framework to build off of.

Humorous Incident

So - tonight I tried the Alfredo Sauce recipe that was posted earlier this week.

Things are going well, I've sauted onions, mushrooms, spinach, added liquid and herbs and the simmering process is going well.

Its about this time I notice that the sauce is not looking very alfredo-esque. In fact, I remark - "This is looking a little green." But I go on and think nothing of it.

Then it is time to thicken the sauce, which requires 1/2 cup of the juices, its kinda hard for me to find a 1/2 cup of liquid, but I press on, whisking and combining with the rest of the sauce.

The pasta is ready, the sauce is ready - its time to dig in.

Hmmm...things are...interesting. Not bad - just really really green and intense.

Its about this time that I think it might be good to double check the recipe. Its then that I see it - the error that has been made..."¼ tsp. each of thyme, parsley, savory, and dill."

Into my sauce had gone, not a teaspoon each, not a tablespoon each - but a 1/4 CUP each. Thats right folks - thats a lotta herb. In fact - technically speaking its almost 10 TIMES too much of the herbs.

Bwahahahahahhaha - its funny. And - actually - not entirely bad - its just more of a herb sauce when you do it with the exponentially WRONG amout of green-ness. Oh - the laughter - stomach - hurts.

So - I'll report in once I try the real recipe. :) Must remember that sometimes sobriety is important where cooking is concerned.
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a grand opportunity

hello! I have a task....

Tomorrow my little brother is coming to visit me for just over a week. I am trying to think of things I can feed an 18-yr old guy who loves junk food and doesn't really like vegetables. Ideas? Thoughts? I've warned him already that I'm not buying him meat, so he's prepared mentally at least, but I would like to impress him.
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