January 2nd, 2005

Tried and True Vegan Marshmellows:

Vegan Marshmellows:
4 cups sugar
1 1/2 cup corn syrup
6 Tbls. vegan gelatin
1 cup water
2 Tbls. vanilla

Mix water and gelatin in a bowl and set aside for 1/2 hour.
Heat the sugar and corn syrup in a pot to 244 degrees F
When the sugar and syrup get reach 244 use an ELECTRIC mixer with the gelatine and water and mix for 15 min. (any less than 15 min and you'll have fluff.) It will triple in size
After 15 min of mixing add the vanilla and mix another min. or so.
Pour into a lasanga pan coated with corn starch
Let sit for 12 hours.
Cut into squares, dust with corn starch and store in an air tight container or melt and mix with rice krispies.

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roasting garlic stovetop?

i'm about to make a roasted garlic potato soup that i saw a sketch of on a gardening/cooking show this morning. the guy said to peel an entire head of garlic and then roast it on the stovetop in a pan. of course, he had the nicest stuff and a gas stove (*drool*)... so i'm wondering how i should go about roasting garlic stovetop.

if i put it in the oven and do it that way do you think it makes a big difference?

EDIT: thank you for all your suggestions. i went ahead and roasted the garlic in the oven then squeezed the cloves out and mashed, then added to the potato, onion, herb, veggie boullion base. after a few seconds in the blender, it turned out soooo well!

actually, i think it would be MUCH better with toasted baugettes and roquefort on the side, but i'm maing do with shreddy parm and garlic toast. :) what a perfect rainy day lunch!!


Well, for the first time, I have something useful to post for all of you instead of me asking you all a question :)

I saw this post in vegancooking and decided to try out the recipe. I didn't have all the ingredients the recipe called for, but it seemed like a pretty informal recipe, so I just threw some things together to see how it turned out... it was delicious. I've made healthy/organic/vegan recipes before, but they've NEVER turned out all that well (if anything, they were okay, but never as good as what they were substituted for). But this recipe was just amazing, and I wanted to post my version of it.

on to the bean goodness!Collapse )

I'm so happy with how this turned out, and it literally took me three minutes to make... I'm usually so inept in the kitchen, so I'm very excited about this. Let me know if you tried it out with any variations of your own!

<3 Julie

(crossposted quite a bit, so apologies all around if you have to see this more than once)

Winter beans and millet (Latin American style)

The idea with this is to have a Latin American-inspired dish that doesn't require those of us in more northern climates to use tons of ingredients that are grossly out of season. It also adds (cheap, raw, easy) vegetables to an otherwise somewhat limited dish.

Black beans

Saute a half cup or so of diced onion in a bit of olive oil. Add a couple cloves of garlic (minced) along with a minced jalapeno or your favorite bottled hot sauce. When it's all getting transparent add spices: cumin, a bit of coriander, chili powder, and a bit of oregano. Grind any whole spices, then add them to the pan. Dump in a can of black beans (with the liquid), a tablespoon of tomato paste, and salt to taste. Simmer it all down until it thickens up.

Serve over cooked millet (one part millet to two parts water: combine in a pan, bring to a boil, then cover, reduce to a simmer, and cook 10-15 minutes or until all liquid is absorbed. Fluff with a fork and salt if you want.) and top with:

Vegetable salsa

Shred a carrot and some purple and/or white cabbage (I didn't have any cabbage). Add juice of 1/2 lime, a pinch of salt, and a drizzle of olive oil. Toss, then use to top the beans and millet. If you wanted to be more hard-core about using northern-hemisphere ingredients white vinegar would probably be a good substitute for the lime juice.

Here's how mine turned outCollapse )


I hosted a dinner party over the holidays, and I wanted to make something that everyone could enjoy. I, myself, am not vegan *yet*, (i'm vegetarian and working on making the switch), but whenever I cook for myself, I always use vegan recipes. Anyway, here's a picture of a yummy cookie tray I made for the party.. it went over extremely well! I also made barbeque tofu and sesame ginger tofu.

I made chocolate chip cookies, sugar cookies, peanut butter cookies, caramel cookies, and bitesize chocolate banana brownies.
  • Current Mood: okay
  • Current Music: tv on the radio / satellite.

(no subject)

Hey there. I thought it best to introduce myself instead of just gradually phasing in.
I've recently decided on two very important changes to my life. I've been vegetarian for the past while (I don't keep track of how long) and I have decided, after trying it out and giving it some thought, to go vegan. Secondly, I've decided to cook more of my own food than I currently do. That way, I can keep a grip on what goes into my food better. I currently live at home with my parents. I'm 18 years old and studying Computer Science at University. Since I'll be cooking a lot more of my own food from now on, this seems like a good community to keep an eye on, though most of the stuff being made is a little over my head. I'll have to try something a bit more ambitous than bread or spaghetti bolognese one of these days :P. Eimear linked me to an article here and I read through the recent posts. I'll probably be asking a good number of questions, so please be patient with me ^^.

Vitamin B12 :/Collapse )
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Red star yeast vs others

I've been trying to find out via the internet if there is a difference between Red Star Nutritional Yeast and the Nutritional Yeast that I buy for $5.99 a pound at Fred Meyer in the bulk bin. I can't seem to find any conclusive info...can someone enlighten me?

  • Current Mood: curious