January 10th, 2005

quick question

Alright...I never cook tofu and only eat it when somebody else makes it for me. I was told to drain and freeze it before cooking it, for better texture. So, I did just that. Basically, what i want to do is make Crispy Tofu (cut it into small pieces and fry it.) But, is the tofu supposed to turn yellow? It just looks really weird in the freezer. And also, how long can I keep it in there? I didn't plan on making it til this Friday...

Uncheese cookbook

I am going to buy the uncheese cookbook today but I found 2 different ones:

The Uncheese Cookbook Joanne Stepaniak
» Paperback, 1994 - Buy it for $7.85


The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes Joanne Stepaniak
» Paperback, 2003 - Buy it for $10.83 (Save 32%)

Is the newer addition the same as the older copy? Does it have added or deleted recipes. I'm a cookbook fiend and I'd gladly buy both if the second one is missing cool recipes. Has anybody compared the two?
  • Current Music: Sesame Street.

Feta.

Has anyone tried Bryanna Clark Grogan's feta recipe? I have been craving feta like there's no tomorrow. How did it turn out for you? Did it remind you anything of feta? I want a nice, big, Greek salad with tons of feta and olives, and I just don't know how much longer I can wait! I really would like to know if anyone has tried it before I make it, though. I've tried the recipe in How it all Vegan, but that just didn't cut it for me. Why are there so many brands of soy cheese, but you can never find feta?

Beetroot Humous

Don't be scared - it tastes gooood!

1 can cooked chickpeas
150g cooked beetroot, chopped
1 tbs tahini
4 garic cloves, finely chopped [I like garlic]
1 tbs lemon juice
Black pepper

Blend all the ingredients. You will be left with an amazing, magenta coloured paste which tastes like... humous. You can't really taste the beetrot, it just turns it an amazing colour!

I added mixed sprouts for texture =]




My pee is going to be pink =/
  • Current Music: a silver mount zion - broken chord can sing a little

Scrambled Eggs

I was wondering what recomendations you wonderful folks had for scrambled "eggs." I want to try to make some with tofu or something of the sort, but I'm not really sure where to start and was also looking for tips on how to go about making them. (What kind of tofu to use, things to season it with, how to cook it, etc.)

I did look through the FAQ and nothing really struck my fancy. One of my favoried things to make is eggs and spanish rice wrapped in a flour tortilla and I'm not really sure how to go about that minus the eggs. In other words, I don't really want to add much to it other than giving it a sort of egg-y flavor.

Thanks for the help!

x-posted
  • Current Mood: curious

Spiced Caramelized Cauliflower Florets.

So, remember back in December when I made this entry about a spiced cauliflower appetizer? Well, I emailed the guy who made the appetizer originally and he sent me the recipe. I'm excited to try it! It was so good when he made it. I think when he says "+" he means or more (ex: 1 or more tsp sugar).

Spiced Caramelized Cauliflower Florets

1 large cauliflower, cut into florets
4 tbsp vegetable oil
1+ tsp sugar
½+ tsp salt
½+ tsp black pepper
½+ tsp sweet paprika
½+ tsp cayenne
1+ tsp curry powder

Preheat oven to 500F. In large bowl, toss cauliflower with the oil. Toss spice mixture with cauliflower until evenly coated. I usually go heavy on all the spice measurements. Spread on baking sheet in single layer. Roast about 20 mins, stirring once or twice, until florets are crisp-tender and caramelized but not burned. Cool on sheet pan until putting them in a big beautiful bowl. Do not refrigerate. Serve with 6” skewers.

P.S. If the oven is not very clean, it may produce smoke and even set off smoke alarms. Be ready to open windows and reduce heat. Bon Apetit!

Bryanna's Cookbooks & Amazing Dessert

Hey, I just ordered two of Bryanna's cookbooks off of Amazon- the 20 minutes to Dinner one and then the fat-free one, or something of that nature. Does anyone have these? Any recipes I should try first? I like her recipes that are posted on the web, so I thought *maybe* the books will be good- I *hope*.

As for my dessert, it is really easy.
Tear up pieces of bread (preferably a good bread)
Scoop some Tofutti vanilla ice cream on top (I like their vanilla best)
Cut up banana and sprinkle cinnamon over everything
Put in the oven (or on the grill after grilling veggies or whatever)
Cook until banana is tender
(The ice cream melts and it gets really gooey like banana bread pudding!!)

using rice flour

Okay, so I got some rice flour for a cookie recipe I made last week, and they were gooood, but now I have a bit of left over rice flour.
Does anyone know what this is like substituted in other recipes (cookie or otherwise)?? I could always try and find one specifically using rice flour, but I was wondering how it would work in pancakes or other baking things. It's so *fine*, I didn't know if it would make things too different in texture to be yummy.
Does anyone have any insight or recipes using rice flour they'd be willing to share?? It's cool stuff, I just don't know what it will do if I add it to things :D I use wheat flour 100% of the time normally.

Thanks!!! <3

Turnips or sweet potatoes in my stew? You decide!

So my mom handed me this recipe she printed off the internet, and said "I want you to make this root vegetable stew and couscous."

I've decided to make it tomorrow, only thing is that I am missing one ingredient, which is butternut squash. But, I have a turnip and I have some sweet potatos, so maybe one of those would be lovely instead.

I've never made this sort of recipe before (it calls for raisins & coriander, two ingredients i've never used in a stew before)...So, since I have no idea what this is going to turn out like, I'm not sure whether the turnip or sweet potato would taste better.

What do you think?

Here's the recipeCollapse )

double miso, kinda cheesy soup

My dad made the best soup today. It was a miso soup with a subtle cheddar taste in a happy vegan way.

In one large pot:

Add water, carrots, eggplant and zuchini, 1/2 cup (or to taste) tamari (soy sauce). Cook until carrots are soft, then add one bag each of organic frozen peas, soybeans and corn. Put on simmer and cover.

Take some of the liquid out and dissolve 1/2 cup or more of black rice miso with hand mixer.

In another pot:

Add water and 1/2 brick cubed tofu, heat until warm (not hot, still touchable). Add two tablespoons of light brown rice/soy bean miso, mix up and simmer for 15 minutes. (Keep temperature warm, but not too hot to touch).

Mix two soups together and heat to desired temperature. The flavor is better if it sits over night.

*enjoy*