Does TVP go bad? I have a bag of it which I suspect is like a year old.
thanks to everyone who helped me rescue my tofu the other day. i ended up scrambling it, stirfrying the veg separately [baby corn, capsicum, carrots, snow peas] & serving it up over rice noodles with the leftover mango coriander marinade as sauce. it was pretty good, but i think next time i want firm tofu for my stirfry!
anyone in the UK know where to get firm tofu? i live in a small town with no asian supermarkets, one wholefoods shop, a holland&barrett plus all manner of major supermarkets. sainsbury's seems to only have the silken kind [and they've stopped stocking nut roast, the buggers].
Can anyone tell me what NOSTIMINI is? I can't find any info on what it is, let alone if it's vegan!
Tonight or tomorrow night, I want to make pasta with a faux alfredo sauce - I'm planning on using garlic, margarine, flour, and soymilk to accomplish this. I'm also thinking of adding parsley (green is my favorite color, so a green alfredo sauce would be exciting), maybe pine nuts, maybe lemon juice, and white pepper. I can't get silken tofu or nutritional yeast in my hometown, so those things are out. I want to crust a slab of tofu with cornflakes or other breading and fry it, then put it on top of the pasta with some of the sauce. Sounds good in theory, but I have no idea how it will taste... so, I have questions:
Can you suggest amounts of everything I should use?
Should I use unsweetened or regular soymilk?
Is this even going to taste good?
How do I get the breading to stick to the tofu? Dip in soymilk first?
Have been reading a bit about oils today, which brings me to my question...
What type of oil do you cook with? And why do you choose it? (eg taste, health etc).
Hey. I have a couple questions.
You know those Duncan Hines brownie mixes? Well, I would like to try one. Now, I normally like to do my own baking from scratch, but I just really want some brownies that are really brownie-like. First of all, does anyone know if the "Chewy Brownie" ones are vegan? I think they are, but I only had a chance to glance at the box, AND the ingredients were in Dutch, so I could have missed something. And, my other question: Will using ener-g instead of the 2 eggs it calls for still result in a chewy, brownie-like brownie? All the vegan brownies I have ever made were just off--too cakey. I don't really know if there is actually anything in the box mixes that would make a difference, so I worry it really just might be the eggs. I'd like to try this soon. Is anyone able to help? Thanks!
EDIT: Thanks, everyone, for the recipes and advice! You have definitely put me on the road to brownies! I think that, before I mess with box mixes (I don't really like the idea of using it anyway) I will try some of the recipes you gave me. Thanks again!
ever since the recent flurry of vegan marshmallow posts, i have been talking myself into trying some again. this time i am more prepared as my darling mom bought me my very own kitchenaid stand mixer. i have emes pineapple flavored gel in the cupboard and thought i might try using this instead of plain. am i cruisin' for a bruisin'? i figure i can make rice crispy squares with it or vanilla whoopi pies or some such thing.
anyone try such a thing?
I tried cooking with tempeh for the first time, today. I stir-fried it with mushrooms, green peppers, and onions. I also added some soy sauce and vegetable broth and ate it over rice.
It was alright, but sort of bland.
Is there any sort of sauce I could make to put over stir-fry?
does anyone have any experience cooking this at home?
i have just started recently eating the cuisine, and a few weeks ago
while in minneapolis i picked up some bulk (premixed) ethiopian spices.
all i do with those is add some fresh onion and grlic and boil them
down with split lentils, collards, etc. and voila.
the spice combinations are spices that i normally cook with, but i cant
even begin to imagine the ratios of each one to the other. for
instance, the berbere spice is extremely extremely spicey, and i use
cayenne in all of my indian cooking and it doesnt get nearly as spicey.
any suggestions? or is it trial and error like indian cooking?
theyre very similar...
If you can figure out some way to make the crust less crumbly, then this recipe would be the perfect treat. I end up slightly freezing it after baked, then cutting it into bars and wrapping them up before they dethaw. I suppose I could try a different crust.
From the back of the Sunspire Vegan Carob Chips Bag:
1 1/2 cups uncooked oatmeal
2 Tbsp. melted margarine or vegetable oil (I use oil)
1/4 cup maple syrup
1 cup carob chips
1/2 cup chopped walnuts or pecans
1 cup shredded coconut
1/2 cup maple syrup
1 tsp. vanilla
Preheat oven to 350 degrees. Mix oatmeal, maple syrup and melted butter or oil together thoroughly. Press mixture evenly over bottom of lightly oiled 8-inch square baking pan. Stire together carob chips, nuts, coconut, maple syrup, and vanilla. Spread evenly over oatmeal crust. Bake for 25 minutes, until golden brown. Remove from oven and let stand until cool. Cut into bars and enjoy!