Anise is a new vegetable for me, I bought it out of whim and now I want to make it for dinner tomorrow.
But the question is, how do I prepare and make it?
edit: Is anise and fennel the same thing?
So I bought a little sesame oil tonight to make fried rice for dinner tomorrow. If I'm frying two cups of precooked rice, how much oil should I use in total? I'm thinking using a combination of canola and sesame, since sesame is pricey, I don't have much, and it's got a fairly strong flavor. Any suggestions on the ratio?
Does anyone have any idea what to substitute for egg whites in a recipe? Can you use Ener-G egg replacer?
I'm thouroughly baffled on this one...
A few weeks ago someone brought this amazing cauliflower appetizer to our house. It was just cauliflower florets, served with toothpicks stuck in them in them. My guess is they were probably sauteed in some combination of spices--they had a kind of sweet, curry taste to them.
I have no idea what the recipe was and can't contact the person who brought them, but has anyone ever had anything like this? And if so, do you have a recipe? I really want to try making them. I searched around on the internet and in the memories, but nothing came up.
-I've got a handful of packets of dry Lipton vegetable soup mix sitting around, boxless, so I don't know the ingredients. It's the kind that can be made as soup, but that most people mix with sour cream or any number of weird things to make dips and salads and such. I'd really like to make soup with this stuff as a base, but I have no idea what's in it--it's tangy so I'm a little suspicious of dairy or something. And it's New Year's eve, so I can't justify running to the store to check the boxes there, lol. The Lipton websites are no help. Anybody know what's in it?
-While I'd like to cut back on refined sugar, I'm still going to need it from time to time, and I'd like to get my baking-fanatic omni family to make any small transition possible, so: are there any brands of widely available white sugar that specify they are beet sugar, which is never refined with bone char?
-My brother just acquired this huge bag of gummy bears, which stare at me through the plastic of the bag tauntingly. Interestingly, the ingredients list is very specific: "syrup from corn, sugar from beets, water gelatin, sorbitol from fruits and vegetables, citric and malic acids from fruits...vegetable oil, plant wax." Could that curious "water gelatin" thing be agar?! If so, I believe these are vegan gummies.
I just ate my NYE dinner and it was great! I got the idea from the planetorganics.com newsletter. So cheap and so easy!
Chop up a bunch of Italian parsley, some cherry tomatoes (I bet you could use canned tomatoes if the $$ of tomatoes in December is too high for you), and minced a garlic clove. Saute those in olive oil until tomatoes are soft and parsley is wilted. Serve over hot pasta. Garnish with nutritional yeast, olive oil, margarine, or other yummy things if you like. Parsley tastes really quite good when it is cooked this way.
and thanks to everyone who commented on my anemia post!
at my local co-op, they have the yummiest asian steamed greens in the world. i have tried to replicate them, but to no avail. i tried steaming them with loads of ginger and braggs and garlic, but that didn't work. i seem to be missing some important step that keeps evading me!
as i live in the american south, greens are a big thing.
anyone have any recipe ideas so i can wow everyone at brunch tomorrow with my amazing vegan greens?
I'm wanting to freeze up some desserts (have ice cream maker) and, as i scan the available recipes in this archive and elsewhere (looked in 4 books and dozens of websites), it seems that they ALL have silken tofu in them. (that is, the soy recipes all have soy milk and tofu; coconut milk recipes don not). We are debating why-- is it to make it thicker? to keep it from becoming a rock? because everybody's doing it? The commercial frozen veg prducts have guar gum, carrageenan/irish moss, agar agar and/or soy lecithin in them, but i haven't seen any home recipes that do. I'll probably be doing some experimenting, but I'm curious what others have encountered on this matter.