January 3rd, 2005

Public Service Announcement!

P.F. Chang's has really great food to offer a vegan. If you've never been, definitely check it out. Try the tofu lettuce wraps, ma po tofu (my favorite!), the stir-fried Buddha's feast, the coconut curry vegetables, or the stir-fried spinach/asparagus/long beans with garlic. They even offer brown rice, if you prefer it, and have a nice selection of teas. The atmosphere is hard to beat, too, since most of my favorite vegan eateries are not especially pretty.

The food is served family-style - this is just what I chose to pile onto my plate. At the top is Ma Po tofu with steamed broccoli and scallions, one of my absolute favorite foods. I wish I knew how to cook it! If anyone has a recipe, please help me out. It's silken tofu fried in a smoky-tasting, super-spicy sauce. The broccoli was perfectly steamed - not too crisp, not too mushy. On the bottom left of my plate is some of my mom's coconut curry vegetables (there's tofu in there, too). It was broccoli, carrots, onions, sugar snap peas, red peppers, and crispy tofu in a really mild coconutty curryish sauce. Next to that is the Buddha's feast - you can get this steamed or stir-fried, but stir-fried is definitely the way to go, because you get this amazing sauce, which I have been assured is vegan - I usually ask every time I order this, just to be sure they haven't changed it. I have no idea what the sauce is, perhaps it's mushroom based, but it's just lovely. It's asparagus, sugar snap peas, carrots, broccoli, baby corn (I picked mine out, I don't like the stuff), shittake mushrooms (also picked out, I don't like a lot of mushrooms), and yummy tofu (again). When you visit this restaurant, a spicy sauce is made at your table using chili paste, hot mustard, chili oil, vinegar, and soy sauce. The sauce is great on the Buddha's feast. In the middle is some short-grain brown rice.

If you're with some non-vegan folks, this is a great place to go, because they can satisfy everyone's needs. The wait staff usually actually knows what "vegan" means, and if they don't, it's easy enough to explain and I have found that they are always very accomodating. It's not too expensive, either - a vegetarian entree, which is really large enough to feed two people (with unlimited rice), costs $6-$8. Appetizers are about the same price. Yum.

  • Current Mood: full

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Tofu n00b here. My school dining hall makes it a lot, and it's pretty good stuff; usually it seems to have a glaze or sauce over a crispy texture that's become slightly gooey from the sauce, like orange chicken, for lack of a better comparison. How do you get it to do that, the whole sauce & crispy thing?

Also: in general, what's a good way to get rid of that watery tofu-ish aftertaste? It's not so bad, but it tends to interfere with the other flavors.

Blueberry Cake

I need help. My son decided he wants a blueberry cake for his birthday and I am having a hard time finding a vegan recipe. The one I did find calls for cashews which won't work with our nut allergies. Can I substitute tahini for the cashews or does anybody have a recipe for a blueberry cake?

brandy leftover from fruitcake making.

well..... we made that fruitcake misfit posted about (i used apple cider vinegar, and i think it may not have wanted to react with the baking soda, because the cake was pretty flat, and was way too soda-y... and didn't cook all the way through.) i'm still eating it because that was a whole load of fruit to just chuck in the trash can...

well..... now we have all this brandy left over.... and we're not really drinkers. anyone have ideas/recipes that i can use it in? i may try making another fruitcake with a different egg replacer. i like the idea of fruitcake.... i've never had fruitcake before my sad attempt... but other ideas for the leftover brandy would be greatly appreciated.

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so i just had the tastiest sandwhich ...
wholemeal pittas stuffed with vegan pesto (by zest it's their cashew, hazelnuts, basil and coriander one mmm tasty yum!), toffuti vegan mozerella slices, lettace and avocado.
i'd show you guys a pic but i ate it all!

Tofu-stuffed shells




yields about 10 shells

INGREDIENTS
24 ounces firm tofu, mashed
2 quarts water (to boil shells)
1/4 cup fresh parsely springs, chopped
2 tablespoons onion powder
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
3 1/2 cups of your favorite tomato sauce
4 ounces jumbo macaroni shells, cooked
vegan parmesan cheese (optional)

PREPARATION
1) In a large bowl, mix the tofu, parsley, onion powder, salt, garlic, and basil.
2) Spread 2 cups of the tomato sauce evenly on the bottom of a 9 by 9-inch pan.
3) Spoon the tofu mixture into the cooked shells, about 1/3 cup per shell, and arrange the shells in the pan.
4) Pour the remaining sauce over the tops of the shells.
5) Top with Parmesan cheese, if desired, and bake at 359 F for 25 minutes, or untill the tomato sauce is bubbly.

( I used jumbo noodles instead of shells)

Mayonnaise

Hullo all, has anyone looked into 'Praise 97% fat-free creamy mayonnaise'? My Grandmother was freaking out because she accidentally put it all over my salad, but we read up on it and couldn't find anything un-vegan in the ingredients. If it is vegan, it could be useful:

water, cane sugar, vinegar, maize thickener (1442), vegetable oil, salt, vegetable gums (415, 406, 446), lemon juice, spice, colour (171), flavour, food acid (citric), antioxidant (320)

I wish I knew what all these numeral codes meant, but do you think this is vegan? It seems bizarre considering it's mayonnaise.
  • Current Mood: surprised

Mac and Cheese

Not much time to go into details, but after years of searching, we found a packaged mac and cheese that is actually good! It was about $2 at our food co-op or you can order it online for about the same with shipping. Each box makes about 2-3 servings (depending how hungry you are!) Not bad for a starving student or your kids....

question about pudding???

quick! anybody!
i want to make the fruit pudding recipe in How It All Vegan. my boyfriend comes home in 1 and 1/2 hours.
the ingrediants are
fruit
oil
lemon juice
silken tofu
vanilla

WHAT WILL HAPPEN if i dont have the oil or lemon juice? will it still be pudding? what can i replace the oil with? last time i made pudding i made the stupid mistake of using a little bit of olive oil, so it tasted like our italian food and chocolate pudding mated.
i have a feeling it will just be a fruity mess. does the oil make it more... whipped? would something like earth balance work? thats the only other oil thing i have in my house right now.
and in the oven is an amazingly delicious looking notmeatloaf, which i will try to post a picture of later tonight.

Baby's protein needs...

Hi! I'm new to this community. My name is Diana and I live in Derbyshire UK. My question is for a friend of mine who has a 9 month old baby and feels he isn't getting enough protein. She asked if animal products are needed for a baby who needs such dense protein/fat calorie needs. Being *very* new at this (I only have one 3 month old) I couldnt give her an answer...

So, my question for you all, do you have a baby-friendly recipe (no salt or sugar and very simple, possibly finger food) that is very protein dense?

Thanks in advanced!
  • Current Mood: hopeful

rice dream

hi! i'm new here. i've been a vegetarian for nine years, and i am considering becoming vegan. anyway, i bought some strawberry rice dream ice cream today, and i noticed it leaves a kind of funny aftertaste in my mouth. i like vanilla tofutti, but it is a little tooo sweet. does anyone have a favorite vegan ice cream that is not chocolate and doesn't have a funny aftertaste?? or will i just have to stop being picky?? :) thanks!