There's this chinese food restaurant here where I live called Asian Wind. It's vegan friendly, half the menu are vegan dishes (the other pretty much meat, of course).
Here's my question..has anyone ever tried KWACHIC before? I asked some out of town friends about it and they had no idea what it was. It's synth-chicken or something and it's used in the dishes at the restaurant and is the best tasting "meat" ever. I just don't know where you'd get some, it's as if it doesn't really exist(only it does)...i cant even find it online, and im really sure its not tofu based.
Okay, Im DYING for the best vegan lasagna recipes! Hook me up! Thanks.
This weekend's cooking experiment will be homemade focaccia bread. The recipe calls for milk, but what type of milk substitute would taste best? I'd rather not use soy since I don't like the taste, but which do you think would taste the best in this bread: rice, almond, or oat? I'm not adding any flavorings like rosemary or sun dried tomatoes, just salt and pepper. Thanks!
im starting a new job (at thorpe park..)
and i am going to take a packed lunch everyday.
give me lots of suggestions.
what sandwhich fillings. what drinks. what treats etc
[i like to have the same sort of food that i had when i was 6]
hello... my beloved spouse has requested zucchini bread, and i was lucky enough to get some zucchini from my csa farm this week. i have a recipe i know is really good, too. however, i only have two zucchini and two yellow squash (the ones that are about the same shape and size as zucchini, but yellow). can i use a combination of both? i’m thinking it should be ok, but i’m not sure. thanks!
1 lb dried beans (I use a 16-bean soup mix)
1 lb dried lentils (preferably green)
1 46-oz can tomato juice
1 bottle good beer (I like dark ales)
1 medium onion
6 cloves garlic
2 large cans stewed tomatoes, rinsed, drained, and chopped
2 carrots, scrubbed, unpeeled
2 stalks celery
2 jalapeno peppers (I leave the seeds in - you can take them out if you want)
juice of 1 lime
1 - 2 tablespoons olive or sunflower oil
equal parts (to taste) cumin and chipotle chili powder
to taste: salt, black pepper, cilantro
Soak beans and lentils overnight, saving soaking water. Chop all vegetables minus tomatoes and sautee, with cilantro, in olive oil in the bottom of large stock pot until soft. Add beans with soaking water and the tomato juice. Season to taste, stir, cover, and cook on medium-low heat for one hour. Add beer (this is vital to the flavor, don't leave it out) and tomatoes; turn down heat and allow to stew for several hours. This gets better the longer you let it cook. Right before serving, add lime juice. Serve with cooked brown rice, bulghur, or couscous.
Also, this is great cold as a sandwich filling.