vegancooking

Mashed Potato Spring Rolls with Peanut Sauce

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I've just tried Soyrizo, and it is awesome. I tried to mimic chorizo and scrambled eggs, a favorite from my omnivorous days.

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Has anyone tried this nut loaf?

http://www.boutell.com/vegetarian/nut-roast.html

I haven't actually totaly quite meat yet but I don't eat much of it anymore and I want a turkey alternative for myself and this look pretty tasty (though I'll prolly use my boyfriend's Mom's stuffing mix with fake sausage, mushrooms, and apples). So yeah the thought of the turkey is kind of making me not-hungry. Also, would it be okay to chop nuts in a blender or would it not be strong enough?

x-posted to relevant communities sorry if you see this twice.

hi everyone,

i'd like to get my gf a vegan cookbook for a present, but was wondering what your suggestions were. we already have 1,001 Low-Fat Vegetarian Recipes
and we love it. i don't want to get a cookbook that we'll only use a few of the recipes, so i'm leaning on my fellow veggies!

thanks in advance!
xo

Golden Potato Onion Soup

Ingredients:

* 6 potatoes (red or white, peeling optional)
* 2 stalks celery
* 1 large carrot, or 2 small ones
* 2 yellow onions
* 1/3 - 1/2 cup tamari soy sauce
* 1 tsp. dill
* 1/2 tsp. rosemary (ground well in a mortar and pestle if possible)
* 3/4 tsp. summer savory
* 3/4 tsp. garlic powder
* 1/2 cup nutritional yeast
* 7 cups water

Directions:

This is a good soup if you want a filling meal. It's not as quick as some recipes I've seen, but it makes a nice hearty summer/fall soup, with a cheddary-type flavor.

Cut carrots into thin disks, chop celery, and slice onions thinly. In a large soup pot, combine carrots, celery, onions, 1 cup water, tamari, and spices. Saute until onions are translucent, and vegetables are soft, about 10-15 minutes. Dice potatoes into small pieces, and add to the pot, along with the rest of the water and nutritional yeast. Bring to a boil and simmer until potatoes are soft, approximately 10-12 minutes.

taken from vegweb

i messed with this recipe a little bit, i used two cups of veggie broth and five cups of water (next time i will definitly use more veg broth as i think it will be richer), i estimated on the tameri, and added a ton more garlic powder, some onion powder and salt and pepper. It turned out really nice and rich and kinda creamy tasting (i'm sure this would be excellent with some soy creamer and or faux bacon of choice thrown in as well.)

I also made the coconut cake from the archives, and now i am debating between chocolate and regular vanilla frosting (leaning toward chocolate tho...)

So, today I spent a good 5+ hours making gallons upon gallons of seitan for the vegan cafeteria where I work. Since recently there have been several posts asking about the best way to make seitan from scratch, I thought I'd post about how I did it. Before I did it, I read large sections of a book all about seitan strategies, so I'll write a little bit about that too. I hope you all find this helpful. Also, I haven't eaten this seitan yet, so if you have any suggestions on how to make it better, let me know, and I'll let you know how it is when it's done cooking.

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