vegancooking

Hmm I have brand new un-opened salsa which I love, but no trotilla chips. So do you guys have any good recipes involving salsa or any thing I can dip in it? {i'm out of pretzels too ;x ]

I get the daily zone newsletter in my email. not neccessarily because i'm on the zone but that i agree with several elements of the 'diet,' it promotes. anyways todays newsletter was about soymilk so i thought i'd pass it along. also they gave me a zone approved soy shake recipe, so that'll be under the cut.

"Shake Your Soy Milk!"

Do you often ignore the "shake well" instructions on beverage cartons? It may be time to start following directions. A study published in Nutrition Today reports that the calcium in many soy- and rice-based milk drinks settles to the bottom of the carton, never making it into the consumer's glass. This is much less of a problem for conventional cow's milk, the report adds — only 11 percent of its calcium content was found in a "sludge" at the bottom of the carton, compared to 85 percent of the calcium content in soy and rice milks.

The take-home message: Shake the carton before you pour, say the Purdue University researchers who conducted the study."

( Dr. Sears is a big fan of soy milk as a source of calcium for people who are lactose intolerant (or who don't otherwise eat dairy products). So up your soy intake. To get you started, here is a quick Zone-friendly soy smoothie for breakfast on the go: ZONED COCOA-BANANA CHERRY FREEZECollapse )

I was really in the mood for pancakes this morning, but didn't want to eat anything too unhealthy either...so I came up with these:

1 cup wholemeal flour
1 cup unsweetened soy milk
1 tbsp apple juice concentrate
2 tbsp lemon juice
1 small apple, grated

All I did was sieve the flour into a bowl then stir in the soy milk, added the other ingredients and mixed it all together. Then I just put a couple of ladels of the batter into a frying pan and cooked like normal pancakes.

They were sweet enough to eat without sugar or syrup or anything, plus had the extra goodness of the flour. Ideally I've have liked to use raisins too, but didn't have any :(

I think the only really unhealthy thing about them was the cooking method!

I haven't tried any of these yet. If you do try them, let me know how they turn out! Also if you've got a vegan jelly ("jello") recipe, I'd love to see it! :)

( Read more...Collapse )

So, I'm trying to cut hydrogenated oils out of my diet completely. I keep hearing more and more crazy crap about them and I've decided I don't want to put that into my body. Last night, I was making biscuits and the recipe called for shortening, I reached for it and my roommate was like "you do realize that shortening is hydrogenated oil, right?" And so it is! So, I ended up using margarine (soy garden, non-hydrogenated!) instead. But, I was wondering what else I could use to subsitute for shortening. Like, I have a no-bake cookie recipe that relies heavily on shortening, I don't know if margarine would work well in that situation.

So, any suggestions for shortening substitutes would be great!

My grandmother came over yesterday, while I wasn't home, and left me about fourteen containers of homemade frozen mushroom broth.

So my question is, what can I do with mushroom broth? I've already done the whole noodle-rice thing, but it's getting boring.

I had a great idea at work. Its elaborate, and amazing!

( Vegan Iron Chef!Collapse )

Well?! What do you think?! It has potential right?

I'm enjoying a tasty dinner of pho. Here's the skinny:

Base: Asian-style broth (I made one with some leek tops, shiitake mushrooms, ginger, mirin, sugar, salt, and half a carrot)
Goods: Narrow-but-flat rice noodles (these are probably 3/16" or so), thinly sliced tofu age (deep-fried tofu cutlets--I bought them pre-fried), and thinly sliced fresh shiitake (add the tofu & mushrooms to the water when the noodles are about half cooked. I cooked them in separate water, then drained and added to the broth.
Garnish: Raw mung sprouts, chopped cilantro, mint, and Thai basil
Condiments: Hot chili oil, fresh lime juice, hoisin sauce

webkitten has a great idea. vegan iron chef!!!!!!
http://www.livejournal.com/community/vegancooking/1040871.html

you vote whether it becomes a new community or not. get crackin'!

My recent house guests left behind three bottles of beer. I don't drink beer, but I don't mind cooking with it. I made the Pumpkin Rarebit Soup from The Enchanted Broccoli Forest (after a little veganizing), which took care of one bottle; anyone care to suggest what I should do with the other two?

OK, a vegan friend of mine mentioned having a non-vegan day, which I wouldn't have because it would kill me, and she wouldn't have either...But it got me thinking what I would have if I was going to have a non-vegan day, and I was hoping you all could help me with some awesome vegan alternatives in case I feel like having a non-vegan-vegan day.

I started a list today, tell me if you have a REALLY good vegan version that's worth the money and/or effort:
jalapeno jack cheese
cheese cake
unagi sushi
beef jerky (spicy is good)

That's a pretty random list, but I was thinking of things that most people say you usually can't just imitate, so it might be worth eating them if I did have a non-vegan day, get my drift.

And if you do/don't have a GREAT vegan alternative, you can always tell me some other vegan alternatives that I might have thought were of something that could never be imitated.

I hope that makes sense to you all.
Thanks
-Amy