November 4th, 2004

kenny i rock out

(no subject)

this thanksgiving i was just planning on basically rocking some vegan stuffing, vegan mashed potatoes, and a vegan pumpkin pie for major dishes. those are really the only things i ever ate at thankgiving. and me not being too much of a fan of fake meat and the failure i have heard that tofurkey is makes me not want to try it. last year my mom made me a vegeterian stuffing but since last year i have went vegan so i was curious on a vegan stuffing recipe. it would be really great if you had one you shared. thank you.

mike
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bashful

(no subject)

hello.
i have a question about trans fat.

i was looking at the peanut butter labels today at work and it said 0 grams of trans fat yet had hydrogenated oils in the ingredients. im just very confused. how is this. does anyone have an explanation for this?
thank you.
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With Thanksgiving rolling around...

I checked the memories and couldn't find any UnTurkey specific entries so I just had to ask.

Has anyone had UnTurkey?
Is it good, bad, downright disgusting???


I think Tofurky is adequate and my dad loves eating all the leftovers so I wouldn't mind going with yet another one this year but I saw an UnTurkey floating around a local health food store and wanted to know if it is any good/better than Tofurky.
  • misfit

Vegan Thanksgiving Recipe Websites

  • iswari

Really Excellent Chocolate Macadamia Nut Cookies! =)

1 cup organic unbleached all-purpose flour
1/2 cup organic sugar
1/2 cup organic brown sugar
1 cup chopped dark chocolate
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon sea salt
1 cup chopped macadamia nuts
1/2 cup Earth Balance (non-hydrogenated buttery spread), softened
1 tablespoon egg replacer
1 teaspoon vanilla extract
Almond milk

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  • jennuh

Spicy Three Bean Pasta

my take on a recipe from Ingrid Newkirk's The Compassionate Cook cookbook.

For all who are tired of trite pasta meals ...

Spicy Three Bean Pasta

Ingredients:
1 tbsp olive oil or water
1 large onion, sliced
2 cloves garlic, crushed
2 jalapeno peppers, sliced
1 tsp dried oregano
1 15oz can of chopped tomatoes (or 2 cups chopped fresh tomatoes)
1/2 cup cooked chickpeas
1/2 cup cooked navy beans
1/2 cup cooked red kidney beans
salt and pepper to taste
1 cup small pasta tubes

Instructions:
Heat the olive oil (or water) in a large saucepan over med heat. Lightly cook onion, garlic and peppers until the vegetables are soft (approx. 8 mins). Add oregano, tomatoes, beans and chickpeas, Season to taste with salt and pepper. Cover the saucepan and simmer for 20 mins.

Prepare the pasta according to package directions. Drain and add to the cooked bean mixture.

Enjoy!