November 11th, 2004

Indian mint sauce

My boyfriend and I frequent a vegetarian restaurant near our house and often order the pakoras as an appetizer. They are served with the most delicious, fresh-tasting mint sauce I have ever had. I would be forever indebted if anyone had an idea how to make it. It is not creamy at all, like I have seen in Indian restaurants--it is very green. It really does not look like much more than pulverized mint, a little red pepper and..maybe some water or oil? But, there is, I think, another flavor in there that I just can't quite put my finger on. Please help?

vegan fetticini alfredo!

when i started with this idea, i had hopes, but NEVER expected it to be this good. I modifed a recipe from vegweb.

here is my version:

1 pkg silken tofu
6 tbl soy margarine (try earthbalance)
4 tbl nutritional yeast
soy/rice milk
salt and pepper to taste
1 tsp each basil, parsley, oregano (i used dried, but fresh would be even better)

1/2 a small sweet onion
3 cloves garlic

frozen chopped spinach

1. begin boiling a pot of water
2. saute chopped onion and garlic in olive oil and a little earthbalance. (the margarine adds more flavor, and the olive oil keeps it from burning)
3. add tofu, margarine, yeast, spices, and the onion garlic mixture to blender, blend while streaming in soymilk to thin it out. it is your choice how much you use, but remember, if you make it to thin the sauce will have a hard time sticking to the noodles.
4. heat sauce in large pan
5. heat spinach and drain ALL water. add to the sauce. (watery spinach equals watery sauce. yuck)
6. add fettuccine to your boiling water. i usually season my pasta water first with a tablespoon of salt and a bit of olive oil.

when the noodles are cooked, pour sauce over top and yum!

this will make enough sauce for one pound of noodles (which feeds about 4 people).

(no subject)

Hi! First of all, I am new. :o)

Second of all, today is my sister's birthday and she has asked for vegan cookbooks (she just recently went vegetarian and is looking to go vegan, so I'm trying to help her out as much as possible). So far, I've decided on getting her The Voluptuous Vegan, Sinfully Vegan (desserts), and I want to give her a good ol' basic cookbook too. I know that there is a FAQ section solely based on cookbooks, but none of them really answered my question. The only vegan cookbook I own is How It All Vegan, which I've been pretty happy with, but I wish it had more selection. My question is: are How It All Vegan and The Garden of Vegan the best 'basic' vegan cookbooks, or are there some others out there that have more selection and are all around better? What is your favorite basic vegan cookbook (even if it is HIAV or TGOV, let me know!)

Thanks lovers.

a friendly reminder

greetings fellow foodies

over the past 2 days there has been an unusual amount of off topic posting. these posts simply do not belong here.

there are PLENTY of other vegan communities that would be more suitable. although i feel terrible about deleting an informative post, i will have to become more strict, or else we will collectively become stepped upon, and more and more off-topic posts will be posted, and this community will no longer be vegancooking. (think of this community as a huge interactive cookbook)

taken from the community's front page:
#5 finally, This is a community to trade vegan recipes, to ask about how to use different ingredients, and to ask about different vegan pre-packaged foods and appliances etc.
please don't post off-topic posts in this community. if your post has nothing to do with food, you will be warned and asked to edit your post with an lj-cut, and then if it is not cut within 2 hours of the warning, it will be deleted.
the members of vegancooking are most likely also members of veganism veganpeople or vegan_talk we don't need to see your post a third (or fourth) time. (in the case of crossposting, your entry will be deleted upon discovery)
here is a comprehensive list of many veg*n and veg*n related communities for you to peruse to see if your question would be more appropriate there.

i understand that you love this community (i love it too), and you want the members to be informed, but there IS a better place for these posts. just like many members of veganpeople(who have elected to not join vegancooking) don't really care to see cooking related posts in veganpeople, members of vegancooking(who have elected to not join veganpeople) don't really care to see political and other non-cooking/food related posts in vegancooking. please think ahead, and use your judgement with any posts you are making.

thank you very much guys.

p.s. does anyone want to archive our sundays? theartoflonging seems to have deleted her journal. (i will give susilou or vgnwtch priority if either of them want it, but if neither want it, i will need yet another volunteer.)

(no subject)

Have any of you ever made a white gravy with rice milk? How well does it work out? I was thinking I'd make "sausage" gravy and biscuits in the near future and I was curious to hear how some other people had done.

Secondly, we picked up some of the Tofurky kielbasa the other day and, well, not so good. However, we're on a food budget and trying to be less wasteful. They weren't necessarily bad... but the taste and texture was totally wrong. How would you all cook these up? I was thinking maybe in a bean soup? Any recipes?

kitten face

Tofutti Cream Cheese

I just inherited some Tofutti cream cheese. It tastes pretty good, but I don't eat enough cream cheese to finish it before it goes bad. I was wondering if anyone had a good recipe, that they have tested, that uses 8oz of cream cheese, so that it doesn't go to waste!



I've been trapped in my lab all week, and I have 3 eggplants that are going to go bad on me real soon.
Besides Baba Ganosh, the recipe I'll put behind a cut (because I think I might have said it before in a reply window)and Eggplant "parm" (there was a tasty sounding recipe posted a while back)....what can I do with them??

Is there any nutritional difference between dark purple, light purple, graffiti (white and purple) and white eggplant? The woman at the farmers market assured me that NO, they all had the same amount of calories and fat and whatnot. But I was wondering about vitamins and that sort of thing. It would seem that if their pigmenting is different, they must have a slightly different chemical makeup. Any difference to the end user?

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