January 31st, 2005


(no subject)

Blackberry Pecan Muffins

1 cup soy milk
1 cup rolled oats
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dry sweetener
1/4 cup oil
egg replacer equal to 1 egg
1 cup blackberries
1/4 -1/2 cup chopped pecans

Preheat oven to 400 degrees. In medium bowl, stir together oats and soy milk. leave for 10 minutes. In a large bowl, stir together flour, baking powder, baking soda, and salt. Add dry sweetener, oil, egg replacer and oat mixture. Stir until just mixed. Gently stir in pecans and blackberries and spoon into muffin tins. Sprinkle a few rolled oats on top before baking to make them pretty. :) Bake for 20-25 minutes or until knife comes out clean. Makes 6-10 depending on size.
Mmm... breakfast.

EDIT: I added in the egg replacer I forgot the first time I posted. :) oops.

Lovely bread

This is a recipie based on one in the back of Plant Based Nutrition and Health, a generally very useful book.

50g linseed, powdered using a food processor
200g spelt flour
200g malted brown flour
teaspoon of sugar
packet easy blend yeast (or whichever type you prefer)
300ml hand-hot water

Mix, knead. Rub the dough all over with olive oil, and leave to rise. Cook. Eat.

The recipie advocates putting a tablespoon of vinegar in with the hand-hot water, to assist rising and to release some more of the nutrients in the bread. I've tried it both with and without, and can't say I've seen any difference with either the rising or the flavour, so I'd put it in for any possible nutritional benefit.

Am currently eating rolls made from this mixture, filled with Tartex yeast pate. Mnn, breakfast.

(no subject)

First attempt at extra-firm tofu tonight: tofu slices dipped in soymilk then dipped in a mix of bread crumbs, brown sugar and spices to make fried tofu sandwiches (with some bbq sauce, mm). But I was left with a lot of extra bread crumb mix. Obviously I can't just put it back in the container since in the process of breading it got soymilk all over it.. Without cooking anything new is there any way of saving/salvaging them? I just feel like they shouldn't go to waste. Or maybe I should go about it differently next time? I checked the faq but couldn't find any tips.

Also, my only previous tofu experiences have been using soft tofu for baking cakes or in lasagna. My x-firm tofu tonight smelled a lot like raw pumpkin and while eating my sandwich I noticed this again and it bothered me. Maybe I just never noticed it before but does tofu normally smell like this? I hardly doubt it was bad, I'm just curious if it's always like that.

if you like yellow...

If yellow is your favorite color, then you will love this. It's one of the most yellow dinners ever. If you happen to be on a low-carb diet, I apologize for what you're about to see:

Fried red potatoes with turmeric and Indian-spiced rice pilaf. The camera really doesn't do the potatoes justice. They are almost neon.

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  • Current Mood

extremely yummy special dinner goodness!

yesterday was kind of a special day for my husband and i (six month wedding anniversary, which he rememebered and i forgot!) so i decided to make a kind of special dinner. i made eggless deviled tofu salad, mushroom stroganoff and lemon bars. it all came out so well (it's the first time i've ever had homemade gravy ever turn out like it was supposed to!) that both my husband and my daughter want me to make it again next week. i wish i would've had batteries in my camera so i could show you all how pretty it all came out but i was thinking of you guys anyway :)
clara bow
  • tearose

(no subject)

hello all! my name is mariclare, i'm 21, i just moved to oakland, ca and i am making juuust enough money to support myself. i am currently a vegetarian, and i've been one this time around for about 2 months. i had been one for 2 years before, then went back to eating chicken. THIS time around, however, i think i am migrating towards vegan-world.

seeing that i'm on a tight budget, i figure buying groceries is less expensive than going out to eat for every meal. i am very eager to learn how to cook, and to cook vegan, on a tight budget. which is basically why i joined this community. :)

so that's me and my story.

nice to meet y'all.
  • Current Mood

(no subject)

Does anyone here cook w/Vegan Gourmet cheese? For me, it seems to melt and not melt at the most random times.. For instance, I put it on some chips in the microwave, and it melted in something like 5 seconds. Then, I put it on some mexican pizzas, under the broiler, and it didn't melt at all.. The tortilla practically caught fire and there was no melting of the cheese.. Has anyone else had a similar experience? If so, what did you do?