Do you guys think cranberries belong in pumpkin pie?
And if they don't, in what other baked good that is not pumpkin bread can I put them?
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?
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
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).
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!)
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?
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!