February 8th, 2005


(no subject)

so I couldnt find it in the memories (maybe its there *somewhere*...)

does anyone have any recipes for nopales/nopalitos?

my mom used to make some wonderful salad.

any suggestions for them? every time I pass them in the grocery store I almost buy them, andthen realize that there is no way I could eat *that much* cactus salad at once...

also, that (and a few salsas) is the only thing Ive ever had with cactus in it. what are my other options?

also, Ive never had it fresh. tips on preparing it fresh?

thank you very much!
wine glass in hand


I was wondering if anyone has used this recipe for No-bake fudge cookies from VegWeb.com (minus the coconut, + 1 extra cup of oatmeal) and what type of vegan margarine you used. Last night I used Williow Run in it and they tasted horrible. I know it was the margarine because the night before I used it in in my own No-bake fudge cookie recipe and it was the same taste that I got from those (a horrid after taste). The rest of the ingredients were the same as I always use as far as the oatmeal, vanilla, sugar, and cocoa go... so the margarine has to be what's giving it an off flavor. When I tasted the margarine plain it tasted okay to me, but once melted in the cookies it's just... ewww.

I don't know what else to use, though. I would like to replace it all together if possible and I don't want to use Earth Balance because it's not easily accessable (ie I'd have to drive over an hour to get it). What else could be used? What margarine is preffered for baking (or in this case no-baking) cookies and such?

  • Current Mood

(no subject)

I want to make a low-fat creamy enchilada type thing. I have veggie mozzarella and extra firm silken tofu at home. I was thinking of combining that with spinach, asparagus, and mushrooms. Does anyone has any suggestions for making the sauce mexican-like, just throw some cumin and red pepper in maybe?

Sorry, I'm new at this whole no-dairy thing and I'm not quite sure how to spice the tofu and I thought something like this would please me and the meat-eating boy.

Parchment paper


I making a seiten roast right now(its boiling) How high of a temperature can parchment paper withstand. I bought some because last time I made a roast it yucked up my pan and I had to throw it away

perfect scones!

i found this recipe last week in a book i have not relating to cooking at all, really! it's amazing.. i made it a third time today.. love it.

The Best Scones

Preheat oven to 400F.

In bowl, mix:
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar

Cut in:
1/4 cup margerine

Mix in:
3/4 soy milk
1 egg worth of ENER-G, warm

Roll into ball, flatten onto lightly greased baking sheet to 1" thick circle. Cut with long knife to make 6 wedges, but don't separate.. Bake for 25 minutes. Serve with vegan clotted cream or margerine.

I made them with frozen blueberries, apricot jam, and fresh strawberries so far - obviously, you have to add more flour to compensate for the moisture in jam or fresh fruit. ;)

Nut Meat from a can

I bought a can of 'nut meat'. Its ingredients are wheat gluten and peanuts and a bit of onion flavor. Its all just packed into the can in one cylinder shape, so that if u took it out it would remain one big chunk of fake meat. I've got no idea what to do with it. I had a look in the FAQ but didnt find anything particularly helpful.

The the back of the can theres a recipe for putting it in bagels, but i've never even seen a bagel in real life before. So im not making that. The only other thing i could think of is stir fry, which could be good but its a bit boring.

So if you have any suggestions of what i coudl do with it, that would be great. (i already opened the can to look at/taste it because i was so curious, so i have to use it soon)


x jak

Vegan Travel Update

After my question a few days ago on vegan travel, I found alot of helpful information from all over the place that I believe would be helpful to many others in the future, so I compiled a list of all the information I got from people and organized it into different sections. If you have anything to add, please let me know so I can add to it and edit it so that the list can remain helpful to everyone. Alot of the information is somewhat directly quoted, but to keep it simple I didnt site who it was that said a certain thing so I am sorry if I offend anyone by not giving them proper credit.

Collapse )


There is a vegan restaurant I really like, and the past two times I have been there, they had this fabulous pate as one of their appetizer specials. It was listed as a "tofu, mushroom, pine nut and fresh herb pate". I really want to make this, but could use a few pointers/suggestions. I realize it seems fairly easy, since the main ingredients are given, however, I have never made a pate before. The recipes I have looked for online that sound somewhat similar are too vague, and just not close enough to what I am looking for. Does anyone have a recipe that sounds like it uses the same ingredients? Any suggestions for proportions, etc. if I just tried to wing it? Thanks!

(no subject)

i got my sinfully vegan cookbook and tried to make peanut butter cookies. I didn't have maple syrup so i subbed it for applesauce which i thought would be fine, but they turned out way too crumbly and i ended up throwing them away which makes me sad because now we have 2 batches of eggie cookies that turned out fine and no batches of vegan cookies. :(
I did however find that the cookie dough itself tastes excellent and i can use it in ice cream and just eat it plain. I've had really good luck with vegan oatmeal cookies but not chocolate chip or peanut butter. i didn't use baking powder in the applesauce, maybe that was it? is there anything that i can do to improve the texture?
  • ianto

advice on lasagne cooking...

...so i'm having some friends over thursday for a meal and have a wicked cool lasagne recipe. thing is, i'd like to cook it tomorrow so i can just heat it up thursday.

my question is, if i cook it and leave it to cool overnight (cos clearly i can't just shove it in the fridge after cooking it) will it be okay to heat-n-serve? will my friends get ill?

the ingredients i'm using are lasagne sheets (duh), spinach, red wine sauce, vegan cheeze and vegemince.

sorry, i realise it's a daft question!


half of a medium butternut squash peeled cubed
about 3 inches of fresh ginger chopped
about 5 big cloves of garlic chopped
1 onion chopped
about 4 carrots chopped
some chopped celery
1/4- 1/2 cup burdock root chopped
generous amount of sunflower seeds
a dash of cumin seeds
4 or 5 tablespoons dandelion (the kind you make tea with) or 1 dandelion root
a bit of oil
saute for about 10 minutes on medium low heat

then add

add 8 cups of water or stock
5 or 6 collard green leaves chopped
some beans of choice (i used chick peas)
add a boy leaf or two
cayenne pepper
a dash of hot curry powder
a tablespoon of soy sauce
i orange bell pepper chopped
some cauliflower
a dash of tarragon
a little salt and black pepper

bring to a boil
add two tablespoons of dried lavender

simmer on low heat for about 40 minutes

this sounds weird, but it is incredibly aromatic and tastey. i didnt peel the ginger, and there is a very good ginger aftertaste that is different than any ginger aftertaste i have ever had.
pook and bert

The Results of Shepherds Pie After A Brief Visit to Japan/Middle East

So pretty and colorful, yet we were too hungry to bother taking pictures....

Tonight I made a Shepherds Pie of sorts that was vaguely inspired by a similar recipe in PETA's Vegetarian Starter Kit.

In one pot:
1 cup red lentils (rinsed)
3 cloves of garlic (chopped)
EDIT: 1 heaping table spoon of ground ginger, 1 heaping table spoon of dried basil
Fill medium sized sauce pan with water, bring to near boil, add lentils, bring to complete boil and then back down to a simmer for approx. 20 minutes or until tender.

In another pot:
Red chard, broccoli, yellow squash and carrots (or whatever you have in your veggie bin)(chopped)
2 table spoons red rice miso
Fill large pot with water, add vegetables and miso, bring to a medium temp for 20 minutes, DO NOT BOIL.

In yet another pot:
Peel and cube three large potatoes. Boil in water until soft (approx. 12 minutes). Drain water, mash with rice milk until fluffy, add salt and pepper to taste.

In one more, tiny pot:
Make vegan gravy of your choice (I used Road's End Organic, for it is cheap, easy and yummy).

After everything is cooked, bust out your large pie pan. First line the bottom of the pan with the lentils and then the vegetables (do not add the broth). Sprinkle a few table spoons of basalmic vinegar over the veggies. Evenly spread mashed potatoes over the top and add a few dashes of paparika.

Bake in the oven on 350 until potatoes are slightly golden, or until you're too hungry to wait. The broth/miso soup from the vegetable pot makes a nice, simple side.