July 11th, 2004

filial piety

(no subject)

I know this isn't directly about cooking, other than that we're very very interested in the employee discount since we spend so much of our money on food and cooking!

I was wondering if anyone out there works at Whole Foods or known anyone who does.

My boyfriend is thinking about applying there, but was wondering how much they generally pay and what benefits are like (and how soon you get them). He's got about five years experience in food service, with four in coffee and one at a natural foods store as a cashier and shift manager.

We've both heard that their pay and benefits are good but were wondering if anyone knew anything more than that (and that they're union busters...but we're both running out of job options)

X-posted, so respond on another vegan group if you get multiples (to avoid cluttering this group)

Easy Biscuits

I had buscuits this morning for the first time in over a year. Thanks to How It All Vegan. It rocks.

2 cups flour
3 tsp baking powder
1 tsp salt (maybe a little less)
1/4 cup margarine or vegetable shortening
1 cup sour soy milk (soy milk + 1 tsp vinegar)

Preheat oven to 450. In a large bowl, sift together the flour, baking powder, and salt. Add the margarine and sour milk and mix together gently until 'just mixed'. Spoon into lightly oiled muffin tins, or rool out and cut with biscuit or cookie cutters and place on a lightly oiled cookie sheet. Bake for 12-18 minutes. Makes 6 biscuits.

I used rice vinegar and a muffin tin. They turned out sooo perfect, I wish I had taken a picture. I ate some with *hamburger* crumbles and gravy.


i thought someone had posted about this lately, but i couldn't seem to find anything in the recipe finder. but has anyone tried making a vegan souffle? and what did you use to make it if so? i have a fantastic chocolate souffle recipe that is delicious but i don't know how to replace the egg whites that are key. thanks!
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Vegan German Chocolate Cake

4 (1 ounce) squares bittersweet baking chocolate, chopped
2/3 cup vegan margarine
1 1/2 cups white sugar
1/2 cup applesauce
1 tsp vanilla extract
1 Cup soy buttermilk (soymilk 1 tsp vinegar, i used apple cider vinegar)
2 1/2 cups flour
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1 cup "better than milk" powdered soy milk
1 cup white sugar
Ener-G egg replacer equivalent to 3 eggs
1/2 cup vegan margarine
1 tsp vanilla extract
1 1/3 cups flaked coconut
1 1/3 cups chopped pecans
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What to do with zucchini...

So I got a pile of garden grown zucchini from my Dad and have been experimenting with all manner of zucchini things in an effort to use up what are some HUUUGE zucchini.

This recipe brought to you by Vegan Planet.

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The bread turned out great, the Tahini was not over powering and adds a nice hearty taste to the bread. The grated zucchini was also fine - I used a food processor to do mine.

PS - This recipe may have been posted before - but its so yummy it deserves repeating if thats the case.
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