December 7th, 2004

cattyass

clueless with icing

hi everyone...

i am making the yummy strawberry-lemonade cake that scary_kisses posted a while ago, and i have no idea how to ice/fill it! i'm scared that the filling will get absorbed into the cake and then it gets all soggy and gross... and how do i know if the icing is going to turn out hard or soft after a while?

(and can i make soft cakes with a spring-form? or should i get a real cake tin?)

also, does icing get hard when refrigerated? can i make a cake with icing 2 days in advance of it being eaten?

thanks!
  • Current Mood
    confused
Gatsby

milk substitutes

Hi there, new to this community. So I've been vegetarian for 10 years now, and I've definately become pretty lazy about it. In an effort to get my ass back in gear/expand my horizons, I'm trying to reduce the amount of dairy in my diet and introduce more vegan foods/meals (hence the lurking around on a vegan cooking community).

My question (And I apologize if this info is hiding out in memories somewhere, I looked but didn't really see anything.): milk substitutes.

I'm not a big milk drinker (pretty much just a little bit of skim on my cereal). But every time I try soy milk, it just tastes like I'm drinking tofu. And I like tofu as much as the next person, but not on my cheerios. But maybe I just tried the wrong kind or something. Because I so want to like it. The one kind I think I remember trying was Silk Plain (probably low fat since I have an aversion to heavy creams/creamy stuff/any milk that's not skim). I think I also tried something in a box at some point.

So does anyone have any suggestions? Soy milk? Rice milk? Specific brands/fat content/flavors?

Thanks so much in advance!

tofu powder

Something possessed me to buy tofu powder. I have no clue what to do with it. Can I make tofu with it, or is it strictly for beverages? the brand I bought is Now Foods and for a serving reccomendation it said to mix 1/4 of a cup of tofu powder with 8 ounces of water. That does not sound very appetizing, so if anyone has any recipes or ideas that will utilize my 4.99 purchase of tofu powder, please share them.
shorty bathroom

MMM....Chili!

This is a quick and easy dish I made this evening. The recipe came from my newspaper's food section, of all places!

'Meaty' Italian Mushroom Chili

1 tbsp vegetable oil
4 green onions, white and some green parts, sliced
2 cloves garlic, minced
2 tbsp chili powder
1 tbsp Italian herb mix
1 tsp crushed dried fennel
1 tsp salt
1/4 tsp ground red pepper
Freshly ground black pepper (to taste)
1/2 cup Chianti or other dry red wine
3 portobello mushrooms, coarsely chopped
3 cans (14.5oz) diced tomatoes with juices
2 cans (15oz) cannellini beans, rinsed, drained

Heat oil over medium-high heat. Add onions and garlic, chili powder, Italian herb mix, fennel, salt, red pepper and black pepper; cook, stirring constantly, until fragrant, about 1 minute. Add wine and mushrooms; cook, stirring, until mushrooms have softened slightly, about 2 minutes. Add tomatoes and beans. Heat to a boil; reduce heat to simmer. Cook, stirring occasionally, until liquid has reduced somewhat, about 15 minutes. Garnish with parsley.

(no subject)

Anyone have any good vegan latke (potato pancake) recipes?

Tonight is the first night and I realized just how much I miss latkes and dont know how to replace the egg and whatnot. Anywyas, thanks!

Sheera


Edit: Thanks everyone! I will definately try the recipes you've posted!
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  • muskry

Date substitution?

I want to make this cake for a birthday party but I'd rather not use dates or any other dried fruit. Other than making me feel ill at the thought of biting into a mushy date while eating cake, is there a reason dried fruit is called for in this recipe? Like for a sweetener or binding agent? If you know of any substitutes or think it would be safe to omit the dates, please share your ideas. Thanks!


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lipstick bloody lipstick

what to do with wine?

i have several bottles of unfinished wine in the fridge (both red and white) and they're no longer good to drink so i've saved them for cooking. just wondering how i can use them for cooking aside from putting some in pasta sauce, risotto, and chili?

thanks!

p.s. i notice that using wine when cooking makes food taste richer - is this the purpose of cooking with it, or am i completely off?