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?
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!
i have a small bag of rice flour (white) in my kitchen. any ideas on what to use it for?
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.