my family thinks that all i eat as a vegan is alfalfa sprouts...haha. but they agreed to let me make the thanksgiving meal this year to show them what good vegan food is like.
i've never made mashed potatoes and gravy before vegan-style, can you just use mom's standard mashed potatoes recipe and substitute soy milk/soy butter instead? does it still taste ok?
and does anyone have a good gravy recipe?
ps--if you're wondering, i'm also making a vegan snickers dessert, cornbread, this crazy tofu dish my friend always makes, green beans and salad. mmmmm
since i like to eat like a [vegan] 10 year old, i decided to make spaghetti o's. they were tasty!
one can tomato soup
half cup soy milk
2 oz follow your heart cheese
nutritional yeast to taste (probably not a necessary ingredient, but it was by the stove, so i threw it in)
salt to taste
abc's mini pasta
while the pasta was cooking, i just mixed all the sauce ingredients up over a medium-low flame and added a bit of water to thin it out. it took a while for the cheese to melt, but that's when it's done. add the drained pasta to the sauce. mmm.
I'm pretty clueless when it comes to vegan baking if it's not directly from a recipe... so I'll ask before I waste my time and flour:
If a recipe calls for margarine, can I substitute vegetable or olive oil for it? If so, what's the general ratio of exchange? For instance, if the recipe calls for 1 cup margarine, how much oil should I use? Would this change for different baked goods, i.e. cookies vs biscuits?
Thanks in advance for any help.
I had a brainstorm the other day.
My mother's classic stuffing recipe has never been good since it left the bird. Now, don't get me wrong; I didn't like the taste of turkey meat so well even when I was little. But the stuffing on it's own has never been right since. I can drown in vegetable broth and such to keep it moist, and it still won't come out the same.
This year, I'm going to cook it in a pumpkin. Natural juices, that warmer, more flavorful taste you get when it's been slow-cooked inside wrappings instead of on its own, the bonus of making two dishes at once, etc. Just thought I'd share, because I haven't heard of this being done before (although it probably has been and is just news to me).
I'd like to make some seitan. Is there a difference between wheat gluten and vital wheat gluten? I was told that I can pick up gluten flour at the asian market, but, usually they are unable to help there, as I am in a foreign country and they don't speak english. I did check the faq, but i'm still unsure. Sorry for all my questions lately.
I have a question about using tofu in a recipe. I have very little experience using tofu, espeically in baking. I am making a cheesecake recipe that calls for firm silken tofu. While shopping, I didn't come across anything labled "silken firm tofu" or anything close. Will regular firm tofu do the job?
Thanks in advance!