September 18th, 2004

with honor 2
  • moniska

italian beef vegan style

ive been watching this comunity for awhile now and i must say im in love with it. the recipes people post here are amazing. i have a few specialties that i made up on my own that you all might enjoy. my mom makes italian beef all the time here and once she was making it and i decided to veganize it.
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brownies vs. cake.

i can't seem to get my (vegan!) brownies to take on an actual brownie consistency. they all come out light and fluffy and cake-like.

ideas? suggestions? tips?

thanks,
naomi

(cross-posted to vegrecipes.)

EDIT: i've used various recipes, but none of them have included tofu, flaxseeds, ener-g or any other egg replacers. could this be the problem?
  • iswari

South Indian Tomato Rasam

I've usually made it with fresh tomatoes and letting the dal and broth separate, as I learned from my Indian friend's mom...but, after having a pureed version at a local restaurant, I've successfully experimented with using organic crushed tomatoes & pureeing. It's a spicy soup, traditionally served over rice (or just on its own). The South Indian vegetarian version of chicken soup, it's said to cure the common cold! At the very least, it'll clear out your sinuses. ;-)

Soak 1/2 cup toor dal
Cook toor dal
In mid-cook, add 1 28oz. can organic crushed tomatoes
Cook until lentils are soft
Add 2-3 tsp. rasam powder
Add about 1 tbsp lemon juice
Puree in a blender
Return to pot
Add water, if soup is too thick/saucy
Fry up, in a bit of peanut oil:
1 tsp. black mustard seeds
1 tsp. cumin seeds
[until the mustard seeds splutter]
Add to the fried seeds, and stir-fry:
2 decent-sized cloves minced garlic
5-6 curry leaves (fresh or dried)
Pour the fried seeds/garlic/curry leaves into the soup
Add a handful of chopped coriander leaves
Cook the soup for another few minutes, to let flavors blend

Voila! =)