December 11th, 2004

Vietnamese Summer Rolls



I got an extreme craving for summer rolls the other week and decided to make a vegan version. I used the pictures from this recipe to know how to roll the rice paper and cook the noodles, but I only used noodles, cucumber, sprouts, carrots, and lettuce to fill the rolls. No shrimp or ginger (I put the latter in the sauce instead).

For the peanut sauce:

1 Cup of peanut butter
1 Cup of hot water

Whisk together in a pan over low heat.

Then add
1/4 Cup of soy sauce
1/4 Cup of molasses (regular, not blackstrap)
1/2 Cup of white vinegar
1 Tsp of cayenne pepper
1/2 Tsp of ground ginger (adds a bit of a kick - cut back if don't want it as spicy)
2-4 TBS of sugar (depending on what you like, just taste as you go)

Stir it all together then put it in a bowl/dish and get it cold in the fridge before serving. It makes a lot of sauce so feel free to cut the recipe in half. Enjoy :)

about cake

i just baked a good vegan red velvet cake, and i had a LOT of trouble getting the cakes out of the pans. in the end, i just scraped them out of the pans, pressed the cakes into a casserole dish, poured the vegan cream cheese icing over them, and now i have more of a "Red velvet casserole"
any tips for getting vegan cakes to come out of the pan, preferably in one piece?
  • misfit

Eggplant-Carrot Appetizer?

A Mediterranean restaurant near my place recently changed ownership and revised their menu- this means that they no longer offer a yummy eggplant-carrot spread. The new owners have no idea about the name or ingredients of this appetizer, and I can't remember the name of it. It was a similar consistency to baba ghanouj, but much darker in color and spicier. Does anyone have suggestions about the name of this spread so that I can find a similar recipe? Thank you!

cakes / margarine creaming.

when a recipe calls for you to cream together margarine and sugar--

what is the result supposed to be? can you use an electric beater/mixer? i'm making this cake and it calls for me to cream together the margarine and the sugar, but it just kind of turned into lumps of sugar-coated margarine. i'm not really a cake-baker so i have no experience with this. any advice?

(it's willow run margarine, if that makes a difference.)

thanks!
On ur island

(no subject)

Well, I posted a while ago about veganizing traditional Italian treats, and I thought I'd have to completely abandon one of my absolute favorites, the torrone. This is a piece of all-natural, somewhat firm nougat candy made of egg whites, sugar, and honey that contains almonds and is topped with a thin layer of rice wafer, and usually lightly flavored with orange, vanilla, or lemon.

However, I got curious and did a search for 'vegan nougat recipes' and found the ever-popular Vegan Mars Bar recipe. Has anyone ever made or tried a vegan nougat similar to this? How does it turn out? And what's a good honey substitute? I never did like plain honey to begin with, so I have no idea what else tastes like it, but I suspect it will alter the flavor of the nougat to not use something similar and vegan-friendly.

(Also: I found this, which is from a vegan site but written entirely in Italian, and mine is horribly rusty. Can anyone help?)

Wonderful excuse to eat lots of vegenaise

If you love vegenaise like I love vegenaise, you'll love this menu, which includes as much vegenaise as possible. :)

Make "chicken" salad sandwiches - drain, rinse, and roughly chop 1 can of chickpeas. In a bowl, add a couple tablespoons of sweet pickle relish, two chopped green onions, two teaspoons curry powder, a pinch of sugar, a dash of soy sauce, a teaspoon or two of yellow mustard, black pepper, a handful of nuts or seeds of your choice (I used roasted sunflower seeds), and a big glob of vegenaise. Stir everything together, adding as much vegenaise as you like to get a nice chicken-salad consistency. Chill in the fridge for a couple hours before serving on bread, toast, or in a pita with lettuce, tomato, pickles, sprouts, or whatever - you can slather on more vegenaise for good measure if you like, too.

Serve your sandwiches with oven fries. Season fries as desired and dip in vegenaise or a vegenaise-ketchup blend.

Mmm... vegan mayo.
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