March 15th, 2004

happy geetar

Slightly off-topic. But really not!

So, I'm in the market for a good food processor. A good...cheap...food processor. See, I love hummus so much and my boy has a food processor but it doesn't make things as smooth as I'd like, and my blender just isn't cutting it (haha, cutting it)... and I keep spending five bucks a pop on Fred Meyers' brand hummus which is the best hummus I've ever tasted. But I'd much rather spend $.75 on hummus making it myself. In the long run.
So... any ideas? Does anyone have something they swear by in the way of processor?
I wish I could afford a cuisinart.
death

miso recipes?

okay, so, a few months ago, i bought what will henceforth be referred to as The Largest Bag of Miso Ever.
to give you a visual idea, its the size of a bag of coffee.
to give you a weight idea, it was originally 35.2 ounces.

currently, its somewhere around 25 ounces remaining.
(i got a great deal on it, it was only $2.)
but, seriously, if i ever look at a bowl of miso soup again, i will cry.

what can you do with miso OTHER THAN make soup with it?

suggestions, PLEASE
  • Current Music
    ani difranco - the true story of what was

Vegan Baking

I've been experimenting with a vegan sugar cookie recipe and noticed that the recipe i had been using, the batches always came out hard Very hard. I was thinking maybe that was due to the Vegan margarine i had used, "Earth Balance"? Or maybe the Amount of flour?

Does anybody have any tips or maybe a good brand of vegan margarine to use while baking?

PLEASE!
Collapse )
  • Current Mood
    curious
death

breakfast bread pudding in a crock pot!

one of my friends made this for me over the weekend, and we woke up early to try it.
mmmmmmmmmm. what a wonderful way to wake up!
I dont have a slowcooker, sadly, but it makes me want to go out and find one of my own!
I've been meaning to type is and post it, and now that all the leftovers are gone, i decided i really must share.
its supposed to make 6 servings.

Breakfast Bread Pudding.

4 1/2 cups cubed french/italian bread
3 large cooking apples, peeled, cored, and chopped
1 tsp cinnamon
1/2 tsp allspice
1/4 c light brown sugar
1/4 tsp salt
2 cups soymilk
1/4 c. maple syrup
12 oz cooked soy sausage, crumbled. (we used gimmie lean, and it ended up being chunky, but, wonderfully chunky :)

lightly oil the inside of a 4 quart slow cooker.
press half the bread cubes in the bottom of the cooker.
in a lrg. mixing bowl, mix the apples, cinnamon, allspice, brown sug, and salt. add milk+maple syrup. miz well.

pour half the apple mixture over the bread in the crockpot. gently press down on the apples to ensure the liquid is absorbed by the bread.
spread half the soy sausage over the apples followed by the remaining bread. top the bread with the remaining sausage, followed by the remaining apple mixture (basically, you layer the ingrediants).
press on the apples to ensure the liquid is absorbed.
cover and cook on low for six hours.

we set it up in the afternoon, then just turned it on before we went to bed, and ate it when we woke up (which was definatley longer than six hours).
but really yummy and a complete breakfast.
i would eat this every morning if i could.
mmmmmmmm.
collarbone
  • offish

Stry Fry with Nuts and Berries

I was playing around tonight and I made this, I thought it was pretty good.
Ingredients (Im guessing on the measures, I dont really remember... play around with it);
-1 cake xtra firm tofu
-1 cup asparagus
-1/2 mixed nuts(unsalted)
-1/2 cup dried berries(i used cranberries and cherries, make sure what ever you use is un sweetened)
-1 onion
-3 cloves garlic
-2 dashes garama sala
-2 dashes curry powder
-1 small dash cayne peper
-2 dashes sesame seeds
-dash or two toasted seasame oil
-3 tbl spoons canolia oil

heat 1 and 1/2 tbl spoons canolia oil w/ the seasame oil in wok. sautee onions, garlic, and spices until onios are almost tender. add asparagus, berries, and nuts, and sautee until asparagus are tender. in a frying pan, heat xtra oil w/ some mild spices to match the spices in the wok, but not overpowering. keep heat on high and brown the tofu on both sides ( fry on each side 1-2 minutes) in the frying pan. add tofu to wok and stir to mix. serve and enjoy.

if you want it spicyer add some chinesse hot oil, and if you want it milder forgo the cayne pepper. im sure it would be good w/ edamame or greenbeans rather than esparagus too.
  • Current Music
    Lizzy- Ben Kweller