February 3rd, 2005

Sinfully Vegan?

I notice a lot of people have been mentioning the Sinfully Vegan cookbook lately. The woman who runs my local health food store & cafe told me that she'd found that a number of the recipes in this book were off, and had to be tweaked. Has anyone else noticed that as well? I was just wondering, since many seem to recommend it...

Free stuff rocks ;)

Today I aquired a few various jars of things I have never used before - red capsicum relish, tomato relish, and onion marmalade! Any idea what I can do with these, especially the marmie?
  • Current Mood: perplexed
  • Current Music: Fatboy Slim - The Joker

(no subject)

i know a girl a few posts back asked for a sugarcooking recipe, but i'm looking for a recipe thats a sugar cookie also, but more the chewy kind of sugar cookie, with the coarse sugar on top? that are more like a chocolate chip cookie without the chips? do you think i could just use a recipe for chip cookies and suptract them or does anyone have an amazing recipe for this type of sugar cookie?

Chicken Style Seitan

I cannot for the life of me find the entry where some beloved person posted this recipe. I thought I had memoried it, but alas I am wrong. It's the one with chickpea flour that you bake at 325 for two hours. Anyhoo... I love it! It was quite delicious and had an awesome texture. Even my younger son (who hates anything "meaty") just gobbled up two big slices. So thank you and it's wonderful! :)

ETA: Ok, I'm gonna post this recipe, but this is not mine! But it's so yummy, yummy, yummy! So if you created this, come forth, claim credit, and bask in the compliments that will follow when folks make your yummy recipe!

Chicken-Style Seitan

Ingredients

3/4 c wheat gluten flour
1/4 c chickpea flour
1 c water, (for dough mixture)
1 tsp soy sauce, (for dough mixture)
1 tbsp vegan chicken broth powder, (for dough mixture)
1 1/2 c water, (for cooking broth)
1 tbsp soy sauce, (for cooking broth)
1 tsp vegan chicken broth powder, (for cooking broth)

Directions
Preheat oven to 325 degrees F.
Mix the flour, water, soy sauce, and broth powder until it forms into dough.
Knead the dough for about 10 minutes. (A bread machine or food processor with a dough hook works well.)
Place the dough in a lightly oiled loaf pan.
Mix the water, soy sauce, and broth powder to make the cooking broth. Pour over the dough.
Cover the pan with foil and bake for 1 hour.
Uncover and turn the loaf over. Replace the foil and bake for another hour.
Let the loaf cool and store in the refrigerator. (Note: The seitan will become slightly more firm after being refrigerated.)

Cheez-It type thingies..?

I've been craving some Cheez-Its recently, and I've looked for some but can't find any vegan versions of the cracker. Does anyone know where I can buy a vegan Cheez-It type thing or have a recipe?

EDIT: I just found this recipe. But i have no idea how to veganise it. Anyone know what I should use to replace the cheese?

Cayenne Cheese Crackers
My family loves these more than Cheez-its. I like to make them as snacks. Make sure you refrigerate them overnight, or the crisp just won't be there. Extra sharp cheddar is a must! Silpat mats come in handy for these.
1/2 lb grated extra-sharp cheddar cheese
1/4 cup butter, creamed
1/2 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
1 1/2 cups sifted flour
1/2 tablespoon kosher salt (to sprinkle on tops)

1 sheet Change size or US/metric
Change to: sheet US Metric

30 minutes 15 mins prep
  • Current Music: Bright Eyes

How to Cut

For years I had thought about how a good, basic course in how to slice vegetables needed to be put up on the web. Well, it seems one has. With instructions for both left- and right-handed chefs, this site goes through several different types of veggies and shows precisely how to peel, chop, mince, pit, or otherwise handle them with a knife. Even if you think you know good knife skills, this has some good pointers for how to handle most "standard" veggies in western european (French, specifically) cooking.

[Original link via LifeHacker]
  • Current Mood: bouncy
  • Current Music: The Battle - Medasyn

blackstrap molasses desserts.

there's a post in the memories about NON-dessert recipes that use blackstrap molasses...but what about desserts? what's your favorite dessert recipe that uses blackstrap molasses? i have a huge bottle in my cabinet...

thanks!

[by the way...i am definitely open to non-dessert recipes, i was just more leaning towards the sweet end of the spectrum.]

dinner

Okay I practically have no groceries
Brown wild rice mix, tons of beans, spinach, tofu, homemade salsa, lettuce, cabbage, can of worthington choplets(I"m scared to try them), onions, garlic, lots of spices
...please tell me what to make for dinner

Recipe Storage??

Since everyone has such great recipes to share, I was wondering how everyone stores thier recipes.  Binders, recipe cards, or on the computer???  I am looking to become a more organized vegan cook, so I need some help deciding what are the best methods.

Thanks!!!!

New Vegetarian (vegan?) Restaurant in Richmond, VA

This is no ordinary Chinese food. It's from a new local all-vegetarian (and I think all-vegan) restaurant in Richmond, Virginia. It's called Panda Veg. I got carry-out so I could take pictures without seeming weird, because the little restaurant on the corner was really busy tonight - although I think Peter, the nice guy that runs the place would have been flattered.

Anyhow, I got Mock General Tso's Chicken, Vegan Crab Rangoons, and steamed white rice. jeez, it was good.

click for the story of Panda Veg and more photosCollapse )

  • Current Mood: full

Help, please?

I can't buy food until next Friday, so I need to work with what I have. Problem is, I don't know how to make a decent meal out of any of this. "Staples" pretty much.

- Brown rice
- Pasta (No pasta sauce)
- Canned beans
- Frozen vegetables
- Frozen fruit
- A block of tofu

I'm going to eat oatmeal for breakfast, but I don't have any sweetener. Is there a way to make oatmeal decent without it?

Thanks in advice. By the way, I'm new.

Edit: I have olive, canola, and grapeseed oil. A lot of different spices, and minced garlic. I have a jar of curry paste I haven't opened yet, any ideas for that would be awesome.
  • Current Mood: drained