January 17th, 2005

(no subject)

thanks for all the help before. i made an addicting batch of cookies.
this makes quite a lot of cookies, under the lj-cut you can see the amount of cookies the recipe yields. i scaled the recipe down for next time, because i ended up using four cookie trays and still putting a third of the batter in the freezer. i put the original measurements in bold and what i calculated (hopefully correctly) to be half of the recipe in parenthesis. the cookies are a little bit crumbly. the dough ends up looking pretty moist, so i put in a little more flour, which maybe i shouldn't have done, but the flavor is excellent.

Maple Oatmeal Chocolate Chip CookiesCollapse )

Pecans anyone?

I have a huge bag of pecans from a friend's orchard in Arkansas she gave me in exchange for apricots from my tree this year. Anyway, I have no idea what to do with all these pecans - anyone have any good recipes that use a LOT of pecans?

TIA!

worthington vegetable steaks

my fiance was telling me all about these fake steak bits he needed to make some delicious beef stew and i thought i had found them, but when i showed him a can of "worthington vegetable steaks", he recoiled in horror and said they were just vile and refuses to eat them.

is anyone familiar with these things?


any ideas on how i could doctor them up to make them stomachable? i don't want to throw them out. after talking to him, i am slightly afraid to open the can, but i am running low on food around here. thanks in advance!
  • Current Mood: hungry
  • Current Music: logan's loss

hello hello.

hi, i've been trolling here for a couple of weeks now. this is my first post. :-)
today i made Vegan Planet's version of "mom's best homemade cookies, only better".
though i made some changes to the original recipe they turned out very well.
I wanted to make a comment though that many probobly haven't tried and that's to freeze the cookies and eat them while cold. to me it makes the flavors stand out more, especially the chocolate chips.
hopefully pics will come later. my step-dad was very happy they were egg-less, as he is actually an avid meat eater but allergic to eggs, they found out the hard way--he almost died after getting a flu shot. i'm not sure exactly what's in them but i know they definately contain egg product fyi, my vegan friends so be careful about flu shots. this post is all kinds of attention deficit disorder. behind the cut is the recipe and notes to my changes and hopefully in a couple of hours a picture of my creation...

COOOOOOOO-KIEEEEEEEzzzzzzzCollapse )
  • Current Mood: busy
  • Current Music: Ani D

Pineapple Upside down cake

A few days back someone posted a request for island themed recipe, and i suggested pinepple upside down cake, i posted my mom's recipe which i had yet to attempt with vegan ingridients. I was quite torn as of what to use in place of eggs and eventually settled on energ, but plan on trying out both tofu and applesauce at some point. It turned out quite tasty, and every bit as good as the original!

heres the recipe:
2 cups sifted flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 c margarine softened
1/2 cup dark brown sugar packed
2 tbl dark rum (but i think my mom uses whiskey actually)
6-8 pineapple rings
8-12 pecan halves (used to decorate the top, i also added in marischino cherries by request of my boy...)
1 cup sugar
2 "eggs" (i used energ egg replacer)
1 cup pineapple juice
2 tsp vanilla

1.preheat oven to 350 2. sift together flour, baking powder and salt onto waxed paper, set aside. 3. combine 1/4 cup butter, brown sugar and rum in skillet heat in oven until melted, and stir until well blended. 4. arrange rings and nuts on the bottom of the pan. 5. beat together 1/2 cup cutter and granulated sugar in large bowl until smooth and creamy. Gradually beat in flour mixture. Add eggs, one at a time, beating well after each. Add juice and Vanilla, and beat until well blended. Pour over pineapple in skillet. 6. Bake in oven for 40 minutes, or until wooden pick inserted in center comes out clean and top springs back when lightly touched. Cool for 10 minutes. invert on serving plate and arrange.

Vegan Ranch Dressing Mix Dry

There was discussion in my tofu nugget recipe about the vegan-ness of even the fat-free HVR mix stuff. So.... when my stash runs out, I'm gonna try this dry mix:

1/2 cup dried parsley flakes
2 teaspoons dill weed
8 teaspoons onion powder
8 teaspoons salt
4 teaspoons garlic powder
2 teaspoons ground pepper
8 teaspoons dried onion flakes

It says to mix together and store in a jar in the cupboard. 1 tbsp makes one batch of dip/dressing.

So that's my plan :) It say with one cup of mayo & one cup of buttermilk it makes dressing. I'm thinking one cup of veganaise and 1 cup of plain silk plus some vinegar to sour it will make the priciest ranch dressing (due to the veganaise) that you ever did taste. But it might be good.

Also, I'm a screwball. So if you wanna see my yummy broccoli risotto hop over to my regular lj - http://www.livejournal.com/users/rincaro/44535.html#cutid1

hsuhpuppies

I've been craving hushpuppies lately. I couldn't find any vegan recipe, so googled a random recipe and veganized it with soymilk and ener-g egg replacer. (yes, i have a deepfryer)
The first few were not good, so I added more liquid and they got a little better, but not much.
1) does anybody have a recipe for vegan hushpuppies
2) what exactly are hushpuppies? is it really just deepfried cornbread (a friend told me that today when i asked her for advice), when imake vegan cornbread i use vinegar/baking soda as an egg replacer--if i did that to veganize a hushpuppy recipe, would it be more successful?
3) what constistency (sp?) exactly is hushpuppy batter supposed to be? i think that may have been my problem--but i dont know if it was too dry then too wet, or still too dry, or what exactly?

thanks

Newbie :)

Hi, I'm sorta new to this community. Not so new in the sense that Ive been watching/stalking for awhile - but new in the sense that this is my first post.


I want to make something with curry, but I've never done anything with it before so I was wondering if you could help me out.

I have cauliflower, potato, and tofu, and I want to make cook it so that the curry flavor like gets absorbed into it, and have like... a sauce left over...

I don't know how to explain it.

Would anyone happen to know how to do what I pitifully described?

<333333333

[x posted]

Thankyous plus peanut frosting

Procrastination = good and, seeing as I'm supposed to be immersing myself in uni work and getting my head round Foucault, I decided what better time to distract myself by having people over for dinner and cooking things.

Now here're where the thankyous come in: firstly to erica_the_vegan, as I made the basic chili part of the sweet potato and black bean enchilada recipe that was posted a while back. It was fantastic! I didn't make the complete dish, just the main filling picCollapse ), which I served with guacamole sort of recipeCollapse )

Along with some grated carrot, sweetcorn, salsa (I'm afraid I was rubbish and bought it) and pitta bread (I couldn't find vegan tortilla wraps, grr)photoCollapse ).

I'd also like to say thank you so much to kittee - as when vegancooking was down, I found this fantastic cupcake recipe, which I used to make a layer cake instead, and here it is!
cake!Collapse )
It's topped with peanut frosting that I messed around and sort of invented. recipeCollapse )

Everyone really seemed to enjoy the meal, so thanks to the both of you for your lovely recipes :)

Oh yeah, and apologies for the fairly gash photo quality, despite the best efforts of my lovely flatmate, his camera's not too brilliant so things are a bit blurry...