February 13th, 2005

tuna salad & other 'fish'

this might seem a little dorky... but i'm making my boyfriend dinner for valentine's day, and he's a "casual pescitarian". he really loves tuna, so i want to make something with a mock tuna (for which i'll post the recipe in the cut, so people can comment on it -- i'm basically throwing a bunch of different recipes together to create what i hope will be the best result). anyway, i don't want it to just be something simple and every-day, but i can't think of any 'classy' meals that involve tuna.

he also loves all other kinds of fish, and i could easily make a classy "fish" dinner, with wine and everything, but i need a recipe for fake fish that actually tastes decent! i have a feeling that it's much easier to mock up tuna salad than, say, halibut.

any ideas of what i can do?

the tuna salad recipe...Collapse )

Partially Hydrogenated Oil - Trans Fat

NY TIMES
February 13, 2005
Fat Substitute, Once Praised, Is Pushed Out of the Kitchen
By KIM SEVERSON and MELANIE WARNER

Bob Pitts knows doughnuts. He fried his first one in 1961 at the original Dunkin' Donuts shop in Quincy, Mass. Just by looking at the lumps and cracks on a misshapen doughnut, he can tell if the frying oil is too cool or the batter too warm. But Mr. Pitts, the company's doughnut specialist, cannot find a way to make one that tastes good without using partially hydrogenated oil, now considered the worst fat in the American diet.Collapse )

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So, I guess I've been like the 80% of people mentioned in this article who are "aware" of trans fats but don't particularly do anything to limit it in their diets, but now I'm concerned. Not that I go around eating french fries and donuts, but it does show up in the stick margerine I use to bake and in tofutti creamcheese I use occasionally, in crackers, etc.and who knows where else. How careful are folks on this list about avoiding trans fats and do you find good alternatives out there or just cut certain foods out completely? Frankly, I didn't use any margerine for years, but I've started baking again, and good vegan cookie/cake recipes without margerine are few and far between.

xPosted to veganpeople and vegancooking

Egg / Dairy Replacement in Bread Machine Recipes

Hi there

Just searched through the memories and read the posts re: bread machines but didn't find the info I was looking for...

I have made bread machines recipes that called for powdered milk and just left that ingredient out (don't have soy powdered milk) and things turned out fine. However there are a few recipes I am itchin' to try that call for either milk or eggs or both - and not sure if leaving them out would work.

I looked at sites that have vegan bread machine recipes and it appears you can substitute soy milk for dairy - however, I am wondering if rice milk works just as well? Also, what is the best thing to replace the egg with?

Thanks!! :)
  • Current Mood: lusting for fresh bread

(no subject)

I just made such a good smoothie!! I took a cup of soymilk, half a banana, a handful of organic frozen blueberries, some rice syrup, vanilla extract, and a couple of ice cubes and threw it into my mom's CuisinArt. ;) Oh man, it's soooo good!! I had been missing smoothies and milkshakes, and this is very satisfying! hehe. You can put less soymilk in it, mine's a tad milky. :)

Help me with my un-chicken patties!

I made these from the Peta cookbook for lunch. I made a few adjustments, but the flavor is still uber-bland. The texture is very good. They get crispy on the outside, but it needs something. What would *you* add to this recipe to make it more delicious?

Un-Chicken Patties
(adapted by me from Cooking With Peta)

1 lb. firm tofu, drained, pressed & crumbled
1/2 cup whole wheat flour
2 tbsp. nutritional yeast
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. vegetable bouillion powder
1/4 tsp. black pepper


Mix all the ingredients together in a large mixing bowl. You really just have to suck it up and use your hands to get it all to properly combine. Once it is all one big mess (it will be slightly crumbly still), divide it into six equal portions, and form each portion into a ball. Flatten out the balls into burger-size patties. Fry in a pan lightly sprayed with oil, for about 5-8 minutes per side on medium to medium to medium high. The outsides should be golden brown and quite crispy.



The original recipe had these differences:

1 tbsp. grated onion instead of powder - I can't stand onions to eat, I just like the flavor.
1/4 cup wheat germ in place of half of the flour. But the texture is fine, so I don't care.
1/2 tsp. poultry seasoning instead of the bouillion. I didn't have any of that.

Corn flour -- what the heck can I do with this?

I have a LOT of corn flour. I bought it awhile ago but haven't opened it or looked at it since. I'd like to do something with it. Can I make polenta? Corn bread? Note: This is not corn meal, according to the package anyway. I'm not sure what the difference is between corn meal and corn flour. This stuff that I have is very finely ground, if that helps at all.

Does anyone have any recipe ideas that will use this up? (I've tried doing the customary searches on vegweb and the other sites, but all I got was stuff like Southern fried tofu and pancakes, which isn't really what I'm looking for.)

Help?

EDIT: Here's a picture of the blasted stuff. There are some recipes there, but they aren't exactly vegan.
  • Current Mood: desperate

(no subject)

Vegan Tamales

Soak husks in warm water while you prepare the fillings.

Filling:
1 can pinto beans
1 can corn
1 red pepper, finely chopped
1/2 cup cilantro
2 tomatoes, chopped
1 cup cooked brown rice
1 cup shredded vegan mozzerella
2 TBSP mexican seasoning (cumin, oregano, salt, pepper, onion, and garlic powders)
1 boullion cube, cut into tiny pieces

Saute pinto beans, corn, pepper, cilantro, tomatoes, and seasoning. Once the tomatoes start to juice, add the boullion cube, and simmer 5 minutes or so. Add cooked rice and vegan cheese.

(You can actually leave the vegan cheese out - the mixture tastes great without it).

Masa Mush:

2 cups masa flour
2 cups veggie broth
1 tsp baking powder
1/2 cup earth balance.

Mix dry ingredients. In a seperate bowl, whip earth balance and veggie broth. Add to dry ingredients. Stir until incorporated.

Now, spread a layer of masa mix down the middle of the husk, leaving the botton 1/3, and the edges of the husk clear. Add a scoop (1/4 cup) of filling on top of the masa. Roll the tamale, and then fold up the bottom. The trick to getting these to stay together is to take any smaller husks you have that won't roll well, and tear them into about 1cm strips - use these to tie the ends up on the folded husks. Keep filling tamales until your mixtures are gone. Now, place these in a steamer and cover (I always have to cover with foil because my pan isn't deep enough - this works, just make sure that the steam is trapped in there). Steam for about an hour.

There are really good instructions for forming tamales all over the wbe that go into a lot more detail than I have - lots have pictures, and this may help, because making tamales is a big pain in the ass, and a kind of involved process.