May 11th, 2004

(no subject)

i made one of these this evening. it's so easy and sooo damn good..

tofu notcheese cake

crust:
- 1 cup of oats (10oz)
- 1/2 a packet of sweet biscuits
- 1/2 cup (5oz) of nutmeal
- 1/2 cup soy margarine

process ingredients and press into a spring-form cake tin. i didn't have one though, so i put grease-proof paper into an ordinary one, so i could lift it out easily. it worked too, surprisingly.

filling:
- 700g (1.5lb) firm tofu
- 1/2 cup vegetable oil
- 1/2 cup golden syrup
- 2 tsp vanilla essence

process ingredients. you can add things like fruit/chocolate/whatever to this mixture if you like. i left mine plain, and it tasted awesome on it's own.

fill the cake tin crust base, and bake at 350 degrees celsius (fucking hot fahrenhiet) until the centre is firm (it doesn't take all that long).

hope you enjoy!

gimme chickpeas!

I had these really amazing Indian-style chickpeas a few weeks ago. They were cooked in some sort of tomato sauce, paste, or product, and had a few onions and some Indian spices in them. Anyone know what the stuff is called, or how the heck I can make it? Or does anyone have any other good recipes for chickpeas, besides hummus? I've got a mean craving.

Thanks!
-Erica
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cutiekittee
  • kittee

baking challenges

hey,
i dunno if any of you are interested, but i am posting a lot of my grandma's millies baking recipes (and other savories when i get to them) in my personal LJ. a lot of these recipes are old school and kinda fun to try to veganize.

xoxxo
kittee
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Grandma's potato-peanut butter candy

My grandmother shared this recipe with me last Christmas, I thought someone might be interested in it. Potato candy sounds weird, but I assure you, it's amazing. You don't taste the potato, it just does something for the texture. Anyhow, here we go.

You'll need:
1 egg-sized potato
1 box (oh yes, the whole box) of powdered sugar
1 small jar of crunchy peanut butter
2 Tbsp. margarine

Directions:
Boil the potato in water until fork-tender. Place cooked potato and margarine in mixing bowl and blend together with an electric mixer until smooth, like mashed potatoes. Slowly incorporate all the powdered sugar except a small amount for dusting rolling pin and work wax paper, mixing together until a sort of dough forms.

Using a rolling pin, roll the dough to about 1/4 inch thickness on a sheet of wax paper. Use powdered sugar to powder the surface and the rolling pin to prevent the dough from sticking.

Spread the peanut butter evenly on the dough then roll into a jelly-roll shape. Slice every inch or so and refrigerate.

They look great, and taste wonderful! Keep them refrigerated and serve/eat them cold. :) Don't worry about that potato giving your candy a weird taste. You'd never guess it's in there. Enjoy.
-Erica
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