August 29th, 2004


Golden Sauce or Melted Cheese

(wheat-free and soy-free)
This sauce is delicious on steamed vegetables or macaroni, and the thicker version can also be spread on toast and broiled for an open-faced “grilled cheese” sandwich, or used to top a casserole and broiled or baked to brown the top a little.

3/4-1 c. water (use 3/4 c. for “cheese”; use 1 c. for a sauce)
1 medium potato (about 4 oz.), peeled and chunked
(ALLERGY NOTE: if you are allergic to potato, use 3/4 c. cooked white rice or millet instead of the cooked potato)
1/2 medium carrot, scrubbed and chunked
1/2 a medium onion, peeled and chunked
1/3 c. raw cashew pieces
2 T. sesame tahini
1/4-1/2 c. nutritional yeast flakes (depending on how “cheesey” you want the flavor)
1 T. lemon juice
1 tsp. salt OR 1 T. chickpea miso PLUS 1/2 tsp. salt
1/4 tsp. garlic granules
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Tank Girl - Sub Girl

I must have a gyro!

I've been craving a gyro. Of course, eating real lamb is out of the question. So, I need a fake meat that tastes similar. Does anybody have a recipe that will yield such a thing, or can anybody recommend a prepackaged fake meat that would fit the bill?

Disfunctional Muffins!

Can anyone share with me a fool-proof recipe for mountainous American-style muffins ('big fairy cakes' :-)? Every recipe that I've tried - 'Joy of Cooking', "Laurel's Kitchen Bread Book", Mary Berry - has turned out blueberry fairy cakes instead... I suspect my baking powder, in that I can't find 'double-acting' in the UK?
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  • vgnwtch

Slowcooker/Crockpot Millet?

I'd like to make plain millet in the slowcooker. My husband loves millet cooked to a porridge, so I'm looking to make it mushy and tender. While I'm used to eyeballing amounts when cooking on the stovetop, I can't seem to find information on Google about the ratio of liquid to millet I should use in a slowcooker. I'd be grateful for recommendations.
  • brymbyl

Tofu sour cream!

I just made this, making it up as I went along:

1/2 block firm silken tofu, mashed
1/2 cup unroasted cashew pieces
3 T plain soy yoghurt
2 - 3 T canola or other light oil
1 T rice vinegar or lemon juice
pinch of salt

Blend until smooth.

makes about 2 cups
Me Smiling

(no subject)

Anyone have any recipies or favorite sites regarding vegan grilling/Barbecueing for the holidays?

I'm planning on cooking out with my Beloved this laborday weekend and I want to make some wonderful grilled seasonal veggies,veggie burgers and the like. I'm already planning on grilled corn, and probably asapargus (if it is in season), but I'm drawing a blank on anything else at the moment and could use some input from you wonderful folks.

Thank you in advance! ^_^
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