April 12th, 2004

Beech leaves

New community

Hi everyone,

I've just created a new community, jewishvegan, for discussing vegan and vegetarian adaptations of traditional Jewish recipes, as well as any general issues relating to Judaism and vegan/vegetarianism. I'd be delighted if you could drop by.

Your community looks great, by the way, I'll try to come back soon.


this recipe is from how it all vegan & its really yummy. like little slices of chocolate chip cake, only chewier!

3 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cups sugar
1 cup vegetable oil
1 tsp vanilla extract
1 cup soy milk
1 cup chocolate chips

preheat oven to 350F. in a large bowl, mix the flour, baking powder, baking soda, salt & sugar. add the oil, vanilla, milk & chocolate chips & gently mix until just blended. pour mixture into a 9x13 dish & bake for 25-35 minutes, whenever it looks golden brown on top & you stick a toothpick in & it comes out clean. let cool before cutting into bars.
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THINK FAST: what kind of seed goes best with thick, rich mushroom gravy?? THANKS!

EDIT - Should've explained myself further... I was throwing together a pasta dish with leftover mushroom gravy and kale - wanted to toss in something for flavour/texture. Thanks for the input, all! I ended up using sunflower seeds. Eating it now and mmmmm... :)
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mint vs. thai basil?

we have tons of thai basil left and i was just wondering if i can use it in place of mint in a (pasta) recipe? some of the other ingredients in the recipe include white wine, garlic, onions, green peppers, zucchini, toasted almond slivers.

x-posted to vegrecipes