November 16th, 2004

(no subject)

In a response Esoterikgardin wrote about making a roast out of seiten for thanksgiving...and I am jealous. I have been trying to figure out how to make on FOREVER!!! My boyfriends exwife used to make one out of seiten...he said that he remembers her making the seiten then forming it with cheesecloth somehow and stuffing it baking. Has anyone been successful with this? If so can you PLEASE tell me how. Also what recipe for seiten would I use. I don't know if I should use one with lot s of flavoring or what. I would just absolutely love the person that can teach me the art of making my own TOFURKY!!!!
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Tifa

what types of tofu are there?!

ok tofu question

What are the diffrent typw of tofu?

I know there is regular tofu and silken tofu.
there is also firm, regular and soft tofu.

Ive heard refernces to firm silken tofu and firm tofu. (same thing, yes? no?)

so is there a firm tofu, regular tofu, soft tofu, firm silken tofu, silken tofu, and soft silken tofu.

OR is it something else? It would kinda help to know when a recipie calls for firm tofu or firm silken tofu or whatever, so i know if someone is being specific in a recipie or assuming everyone knows everything about tofu. Im poor i dont have the money/food/time to waste on making crappy food.
  • Current Mood
    curious

Ener-g egg replacer

I have a whole bunch of recipes I want to try out that call for ener-g. I have only used it a few times in the past, and now I am a bit confused. If a recipe calls for 1 Tbsp of ener-g, does that mean 1 Tbsp of the powder, or 1 Tbsp of what you get when you mix the powder with water? Sorry if this is a dumb question, but please help? Thanks.

Seitan Roast with Chestnut and Cranberry Stuffing

recipe from vegan planet!

ingredients:
1/2 cup tamari or other soy sauce
2 tablespoons olive oil
1 cup minced onion
1/2 cup minced celery
1 teaspoon dried thyme
1 teaspoon dried sage
2 tablespoons brandy
6 cups cubed stale bread
8 ounces cooked chestnuts
1/3 cup dried (sweetened) cranberries
1/2 cup minced parsley leaves
1 cup water
1 teaspoon salt
1/2 teaspoon pepper
one 1-pound piece raw seitan

1.)in a plastic bag, marinate the seitan and soy sauce for 1 hour or overnight, turning it over several times.
2.)heat olive oil in a medium skillet over medium heat. add the onions and celery, cover, and cooking until softened, about 5 minutes. add the thyme, sage, and brandy and cook for one more minute. remove from heat and set aside.
3.)place bread in a large bowl. add parsley, chestnuts, cranberries, water, salt, and pepper. stir in the onion mixture and mix well. add water if it is too dry.
4.)with a rolling pin, roll out the marinated seitan (remember, this is uncooked seitan...) to about 1/4 inch thick. spread the surface with the stuffing and roll up. place seam side down in a lightly oiled baking pan. bake (this cookbook does not give me a temperature but i would say something between 350-375 would be about right) 30-40 minutes until firm and golden brown.
sin

(no subject)

i'm going to make the pies, cakes and breads for thanksgiving but i'm having trouble finding a cranberry orange loaf recipe and an apple pie recipe.

maybe i'm not looking hard enough. i'm dumb when it comes to the internet that isn't LJ ;)



and a lemon poppyseed loaf recipe. i've tried the how it all vegan lemon cake- but it came out too hard in my opinon.



also, what is a good egg replacer for pumpkin and chocolate pie? the jar of egg substitute, right? what brands are good?

(no subject)

I haven't had much luck at making vegan muffins (especially at high altitudes) before. today I decided to give it another try. I found a recipe at allrecipes.com and adjusted it. It turned out WONDERFUL.

1/2 cup margarine (I used Earth Balance)
1 1/4 cup sugar (I used organic cane sugar - finer granules than turbinado)
1 tsp vanilla extract
1/2 tsp salt
3 1/2 tsp egg replacer powder
4 TBS water
1 3/4 cup flour (I used all purpose, but I may try using half wheat next time)
2 tsp baking powder
1 tsp cinnamon
1/2 cup soy milk (I actually used silk soy egg nog, which added a GREAT flavor)
2 cups peeled, cored, and diced apples (I used granny smith)


Preheat oven to 375*.

In a large bowl, cream margarine, sugar, vanilla, and salt. Add in egg replacer and water.

Mis flour, baking powder, and cinnamon.

Stir the flour mixture into the sugar mixture alternately with the milk, mixing just until incorporated.

Fold in apples.

Scoop into muffin tins (this actually made about 13 muffins for me, after eating too much of the batter raw - a very inconvenient number, but oh well). Bake in preheated oven for 25 minutes or until toothpick comes out clean.

crunchy chocolate cookies

all of my friends were eating s'mores tonight and i really wanted something sweet, so i just threw together some ingredients and these cookies came out GREAT!
they are choclately and crunchy and yummy.

3/4 c. sugar
2 T. olive oil
2 T. molasses or maple syrup
3/4 c. flour
1/4 c. cocoa powder
1 t. baking soda
soy milk

combine the first 3 ingredients. then mix the next 3. then but the dry into the sugar mixture.
add just enough soy milk to bring it all together.

bake at 350 degrees for about 10-15 minutes.
happy

Delectable vegan coconut cake

So I tried the coconut cake recipe provided here, but I made a few substitutions. Instead of ww flour I used white pastry flour. Instead of soymilk I used coconut milk, and used about 3/4 tsp. coconut extract and 1/4 tsp. vanilla.

I made a coconut "buttercream" by blending a stick of margarine, 1 pound box of powdered sugar, about 1/4 cup coconut milk, dash salt and more coconut extract.

The cake is simply out of this world.

I think I've just about eaten myself sick, it's so good. It's not very healthy but hey, it's cake. It stands on its own quite nicely, but the frosting really sets it off. I'm not a big fan of the dry shredded coconut texture, and you don't get that in this cake. If you like it, by all means sprinkle some on top of the frosting. But go, go forth and make you one. :D