December 16th, 2004

On ur island

(no subject)

Kibbee is a Lebanese patty of, I believe, ground beef and bulghur wheat, among other things. It is often served raw, but when I was an omni I only ate it cooked. The last time I had it, it came in a sort of patty, but the first time it was shaped like a little football and it seemed like the bulghur had formed a slightly breadlike crust encasing the meat. I'm looking for a) the "football" recipe, or b) a vegan kibbee recipe (I assume one could use Boca grounds or well-spiced TVP). Anyone know what I'm talking about?

(no subject)

I made a strange finding at the asian market. I found vegan marshmallows! they are called "white Marshmallows". i havent tried them yet, but they look and feel like the real thing. I dont know what company it is, bc its in Japanese. So, if you have an Asian market in the neighborhood, try some of the vegan options, its fast easy and cheap!

**Endless Dream White Marshmallow, and i just tasted it and its like the real thing!
its exported by Kawa Corp. They are made in japan!
Happy hunting!!!
death

(no subject)

last night, i found 2 cases, each with 24 12-ounce bags of vegan choco chips at the discount mart behind foodlion (aka, dumpster). im giving away a lot of it to everyone i know, but taht is THIRTY SIX POUNDS OF VEGAN CHOCOLATE.

soooo send me all yr crazy recipes that use tons and tons and tons of chocolate.

im not even bothering looking at recipes that use less than a bag.
lol i'm such a punk rawk hippie

Tahini question

I looked around the memories but couldn't find the answer. Hopefully I didn't miss it!

How long will an open jar of tahini last? The exp. date on the top of the container says that it should be good until next year, BUT when I was lacto-ovo, I once had a bad experience with opened cheese that supposedly wasn't "bad" for a few more weeks. The tahini doesn't look weird, but this was the first jar I've ever bought, so I'm a little unfamiliar with the shelf life of it and I don't want to make anyone sick from my hummus! (That would certainly turn them off from vegan food for awhile. *laughs*)

Thanks in advance!!
cl  ds

(no subject)

looking in the FAQ section for some good christmas ideas for cookies, candies and loafs i stumbled upon -Peppermint bark- which i was pretty happy about because it popped into my head the other day but i thought it would be better if you could make it with orange candy canes and orange extract instead of peppermint candy canes and peppermint oil.

so i looked around and found this recipe online that has ideas for various kinds of chocolate bark.







Chocolate Bark and Variations

Makes about 1 pound.


Ingredients:
12 ounces good-quality white, bittersweet or milk
chocolate, roughly chopped (or 12 ounces chocolate chips)
Mix-ins of choice (see notes)


Instructions:
Butter a large cookie sheet and line it with wax paper. Set aside.

Melt half of the chocolate in a double boiler, set over a pan of hot water. When chocolate has melted completely, remove top part of double boiler. Add remaining chocolate and stir until melted and smooth.

Insert a candy thermometer into melted chocolate to check for ideal temperature (88 to 90 degrees F for bittersweet chocolate, 86 to 88 degrees F for white or milk chocolate). If chocolate is too cold, place it back over the hot water. If too hot, let it cool until desired temperature is reached.

Add mix-ins all at once. Stir with a wooden spoon until they are thoroughly coated with chocolate.

Pour chocolate mixture onto prepared cookie sheet and spread with a spatula or wooden spoon to a thickness of one-half inch. (Don't worry if it doesn't reach the sides and corners of the cookie sheet, as the finished candy will be broken into free-form shapes.)

Let the bark set up and harden at room temperature, about four hours. (You can speed up the process by first placing the bark in the refrigerator for 10 minutes, but no longer.)

Grab the edges of the cooled bark and peel it off the wax paper in one piece, if possible. Break it with your hands into irregular pieces, about the size of a credit card. Store in an airtight container at room temperature for up to one month.


NOTES
For nut bark: Add four ounces of lightly toasted whole almonds, macadamias, or pecan or walnut halves.

For apricot nut bark: Add one-half cup chopped dried apricots with the nuts.

For cherry or cranberry nut bark: Add one-fourth cup whole dried cherries or cranberries with the nuts.

For cinnamon nut bark: Add one teaspoon ground cinnamon with the nuts.

For raisin peanut bark: Add three-fourths cup raisins and one-fourth cup coarsely chopped salted peanuts.

For peppermint bark: Add one-half teaspoon mint extract and two-thirds cup of crumbled peppermint candies. (This is especially pretty with white chocolate.)










now i have a problem finding vegan chocolate for baking purposes. i found a replacment recipe for converting unsweetened chocolate squares to cocoa powder and margerine... but i found no recipe for using the unsweetened chocolate squares for the bark. there is a Henry's (which is owned by Wild Oats) by me where i go and they have vegan chocolate chips but they're like $4-5 a bag... which in my book is a little expensive. but then again i'm making treats this holiday season to give away as presents. but still.
2009
  • brymbyl

Majudarrah (Lebanese rice and lentils)

This is fast, cheap, and delicious (although I am partial to middle eastern food).

1/4 c lentils
1/4 c brown rice
1 1/4 c lightly salted water

1/2 large onion, diced
< 1 T olive or canola oil
pinch of salt

salt to taste
fresh parsely to taste

Bring the lentils, rice, and water to a boil. Turn down heat, cover, and cook 45 minutes or until done. Sautee onion in oil and pinch of salt until caramelized. Add to rice mixture, stir, add salt and parsely.

serves 2
sharon
  • dilrod

New discovery

Here's a snack I made today just as an experiment.

Cook 1 serving of tofu in the microwave, wrapped in a paper towel for 2 minutes.

Remove from towel, cube it and put into small dish.

Add 1 or 2 spoonfuls of brown sugar (I used two, I really like it) and some spread, I used Smart Balance Light (parve).

Mix, mash and enjoy. Tastes like custard!

kuzu.

does anyone know of a good substitute for kuzu? i'm making the chocolate mousse pie from the candle cafe cookbook. i've made it before and it was awesome but i can't remember what i did about the kuzu (my guess is it's included as a thickener). any ideas?