I made hummus for the first time yesterday and had two problems. The first is that I couldn't get the chickpeas ground to as smooth a texture as I like. I think this is because my food processor is really old and doesn't work very well, so I was wondering what brands or models you use and what you'd recommend in case I end up buying a new food processor. I've been doing a lot more cooking lately, so that might become a necessity. Also if you have any other tips for mashing chickpeas, please let me know.
The second thing is that I added waaaay too much tahini and now the hummus tastes kinda bitter. I'm going to eat it anyway, but is there anything I can put in it to make it taste yummy in terms of spices or anything? I was thinking I'd just add more lemon juice and garlic, but I thought I'd ask here first.
Orange Pancakes with Apple Syrup
2 cups (500 ml) apple juice
2 tablespoons (30 ml) maple syrup (substituted for honey)
2 teaspoons (10 ml) zested orange rind
2 cinnamon sticks
2 oranges cut into 8 slices; peel removed
1 ½ cups (375 ml) whole-wheat flour
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) baking soda
½ teaspoon (2 ml) cinnamon
Egg substitute equal to 1 egg
1 ½ cups (375 ml) soymilk
½ cup (125 ml) orange juice
1 tablespoon (15 ml) canola oil
1 tablespoon (15 ml) maple syrup (substituted for honey)
1 teaspoon (5 ml) zested orange rind
1. In a medium saucepan combine the ingredients for the apple syrup. Bring to the boil, reduce heat and simmer for 15 minutes or until the sauce is thickened.
2. Place peeled and sliced oranges into the syrup and let sit. (This may be done up to 3 days in advance. Store in the fridge and reheat when serving.)
3. Prepare pancake batter. Stir together the flour, baking powder, baking soda, and cinnamon in a medium bowl.
4. In a separate bowl, beat together the egg substitute, soymilk, orange juice, canola oil, maple syrup, and the orange rind. Pour into dry ingredients and stir till combined.
5. Heat a non-stick frying pan, add a small amount of the canola oil and cook 16 pancakes. Adding extra oil if needed. Keep pancakes warm in a warm oven 200F/100C. Serve pancakes with apple syrup and orange slices.
Hey there everyone, loving this community, so many yummy things to try ^_^
Anyhoo, to my question: I've recently read several recipes which call for nutritional yeast...
Umm... what is it? Is it in wet or dry form? And why do you add it to recipes?
Please excuse my ignorance, I've just never heard of this product before >_
so my favorite thanksgiving food ever is greenbean casserole. it is cheap and i used to make it all the time, but i just perfected a delicious vegan version of it! yay!
you need a jar of mushrooms, soymilk, garlic, a small yellow onion, 3 TB margerine, a little nutritional yeast if you want, spices (i used lemon pepper, and a little oregano), green beans, a big pinch of flour, and those crunchy frenchs onions.
cook the garlic and onions in 1 TB of the margerine. add 1/2 jar of the mushrooms (chop them small first) and saute for a little bit. add the flour and the rest of the butter. add about a cup of soymilk, spices, and cook until it is thick and bubbly. (add the yeast too.) pour into a cassarole dish with the greenbeans, mix 1/2 can of the crunchy onions in. bake at 350 for about 10 minutes, add more of the crunchy onions on top, and bake another 5 minutes. voila! just like mom used to make.
sorry this is discombobulated, i just randomly made it and i will continue to make it until i am sick of it!
I borught some silken tofu and some vegan mozzerella cheese today...that was about all i could afford (along with my important staples...the boca burgers soy milk and Bisquick.) What can i amke with this...other than those things i only have the basic non-vegan house stuff.I'm really on the poor side this week, so anything with alot of water or cheap vegitables would be grrreat!