February 22nd, 2005

(no subject)

I had to make a product for my Senior Exit Project (Basically, this huge project that includes a 6-page paper, product, and oral presentation in order to pass high school english) and my thesis was that "A vegetarian/vegan lifestyle is profoundly healthier than that of a diet including animal-derived products." For my product, I made a booklet about veganism, and made tofu salad stuffed in whole-wheat pita pockets with organic garlic hummus. It actually came out pretty good. It looked just like chicken salad, minus the chicken :)

Here's the recipe:

Tofu Salad Collapse )

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  • Current Music: Morrissey - "Irish Blood, English Heart"

(no subject)

i came home, toasted a sprouted whole wheat bagel, and added some earth balance, planning on eating it as is.
then i looked in the fridge to discover some leftover marinara sauce usually used for breadsticks (think pizza hut).

i put some marinara on the bagel and took a bite. twas deeeelish!
i added some vegan parmesan and ate happily away.
it was like a healthier (more complex carbs at least) breadstick. yummm.

Flour/sugar--substitutions and ratios. Help?!

Okay, here's a challenge, if you're up for one. I would really like to make this cake (as well as many others in the Desserts of Vitality free, down loadable cookbook-- http://www.vitalita.com/), however, this cookbook's recipes always call for brown rice flour and maple syrup. I want to use all purpose/wheat flours and granulated sugar, but I can't seem to find anything with a straight answer on how to substitute.

The cake ingredients I want to substitute:
3 1/2 cups brown rice flour
4 Tbsp tapioca flour (for binding of the rice flour, I believe, so probably can just be left out)
1 1/2 cups maple syrup, as the sweetener

All ingredients for the "cake" portion of the pumpkin custard cake:
3 1/2 cups brown rice flour
4 Tablespoons tapioca flour
3/4 tsp salt
1 Tbsp baking powder
1 tsp ground cinnamon

1/2 cup oil
4 Tbsp applesauce
1 1/2 cups maple syrup
1 1/2 Tbsp vanilla extract
14 oz coconut milk
1/4 cup water

So, how do I do this? How much sugar should I use in place of syrup? How much liquid should I add, since 1 1/2 cups syrup would have been quite a bit? How much all purpose flour should I use instead of the 3 1/2 cups brown rice flour? Do I need to add or subtract and liquid since I am using a different flour? How much?
I want to make this soooo badly!

non dairy no soy?


I think I might have a soy intolerance so I'm trying to figure out what sorts of products I can eat. I'm not eating dairy right now (I'm actually not vegan, but due to the nature of the question, thought this might be the best place to ask), so I'm wondering, for things like margarine, are there non soy alternatives (without the trans fat)? For milk type beverages there is rice, oat, almond, etc milk, so I'm ok there. What about cheese type products?

Soy Milk / Rice Milk Maker Recommendations?

I've seen the occasional post on this topic, so I hope it's not redundant. My family consumes a LOT of soy and rice milk (on the order of 6 half-gallons a week). I have been able so far to donate the cardboard containers to a local experiential science museum, but they are no longer accepting household donations. So, I am considering investing in a soy / rice milk maker and avoid the whoe container issue altogether.

Do any of you have any recommendations on such a machine? My main requirements are that it be able to make soy and rice milk (not just soy) in a relatively short time (less than an hour) and that the milk produced has a neutral flavor.

EDIT: Anyone know anything about this one? It looks like a great deal.

xPosted to vegancooking and vegan_people

Olive oil - How much is too much?

I don't know if this really belongs here or not, but since I'm vegan and this concerns my cooking, I guess it does.

I cook with olive oil a lot. I was wondering how much is too much, and what can it do to you? Can it clog your arteries, etc.? I'm worried because I'm having some chest pains right now, and even though I know/*hope* it's just my paranoia (I can be overly paranoid about my health), I'm still really worried.

I'd say I consume 2-4 tablespoons of olive oil a day. I am really kind of obsessed with it. I love the fruity flavor and never cook with any other oil. I also put it on top of pasta.

Please ease my mind! Or, if you can't, at least tell me now how much harm it does so I can change my eating habits. I have a fairly healthful diet, save for the occasional soy ice cream, but I worry about my health a lot.
  • Current Mood: worried
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does anyone have the uncheese cookbook on hand? i am at school, and i really want to make the calzones from that book tonight. but my copy of the book is at home, and i would like to go pick up the indgredients with out having to go home first!

if someone could post the calzone recipe for me you would be my hero!

Nacho Cheese without cashews?

Does anyone have a recipe for some nacho cheese that doesn't involve cashews. I can so not afford cashews right now, but I have lots of chips and nutritional yeast. Nachos seem appropriate. If you can, really horribly yellow and not-good-for-you-tasting cheese would be awesome. Thanks :)
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i want to make an amazing stir-fry..
with tofu and spinach and broccoli and whatever else
(but NO mushrooms.. i hate everything about them..)
and i would prefer to eat it with noodles of some kind..
but I have NO idea what kinds of sauce to use in it..
or what kind of noodles..
stir fry is not something I have ever done..
so any suggestions anyone has would be incredible.

thank you. xo.
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Apricot Tofu 'Cheese'cake and Marinated Tofu Stir-Fry

Tonight was my first attempt at cooking with tofu, and I think I did a pretty good job :D I scored two 375g packs of organic tofu for $0.50c each last night, and I decided to cook an apricot tofu 'cheese'cake and use the left over tofu in a stir fry.

Apricot Tofu 'Cheese'cake and Marinated Tofu Stir-Fry (with pics)Collapse )
I would also like to share with you, since we're talking about cooking... my new kitchen timer :D

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  • Current Music: Basement Jaxx - Oh My Gosh

(no subject)

I was in Chicago for spring break a couple of years back (before I went veg) and I'm doing so again in a few weeks. I remember really enjoying all the little bakeries and such in Chinatown; my favorite item was this little rectangular pastry that had a soft crust and was filled with a sweetened black bean paste and walnuts. I found a similar item, albeit in little round dome-like shapes and sans walnuts, at a bakery back home. Since I have no idea if they're vegan or not, and I really miss 'em, does anyone have a recipe? I'd google it but I have no idea what they're called.