February 27th, 2005

chocolate

I have some chocolate bars that were sent to me from Norway, and I have no idea what to do with them. One is dark chocolate, but it's really bitter. I was wondering if I put small chunks of it in cookies, do you think the cookie dough itself would make up for the bitterness of the chocolate?
I also have a bar of Cayenne chocolate. I'm really lost as to what to do with this one. I don't know if I could maybe melt it down and use it to make some kind of spicy/sweet/chocolatey treat?

Ideas?

thanks in advance

x-posted
  • Current Music: Pretty Girls Make Graves- Chemical Chemical

(no subject)

I'm planning on making chicken salad.. I have a recipe (just the one my mom used to use) but I was wondering if anyone had any suggestions for what kind of fake chicken to use? I don't really want to use tofu as I'm not sure that will be the right texture.. Thanks guys.

(no subject)


Just curious: My son is now 9 months old and I am raising him vegan. He does not want to eat baby food and he will not let you feed him-he is very independant. He eats constantly and I was wondering if some of you could give me recipes for him. Food that is not spicy or have too much spice. And food which would be suitable for a baby.

(no subject)

Aight folks...I have a butternut squash given to me. What do I do with it that's not a soup?! (I've gotten awfully sick of soup.)

Thanks, people.
(If this is extensively covered in the memories and for some reason, I haven't seen it, feel free to point me in that direction.)

Nutty Garlicky Pasta Bake

This is rather vague, since I don't cook with measurements unless I'm baking.

Sweet Potatoes
Frozen Peas
Nuts (I used Brazils and Almonds)
Garlic (Really Garlicky Patagonian Garlic used. Mmmmn.)
Pasta
Dried Thyme
Pinch vegetable stock

Cut sweet potatoes into lumps, and steam until partly cooked.
Put nuts into blender, whoozh until ground, then add water and pinch of vegetable stock until get a good milk consistency.
Finely chop garlic.
Mix sweet potatoes, peas, garlic, pasta, thyme, and nut milk together; you'll need enough liquid to cover the other ingredients - I watered down my nut milk at this point. Bake in a casserole for c.45 minutes (depending on amount made).

Warning: this looked absolutely disgusting, but tasted lovely.

My delicious vegan dinner!

As a new mostly-vegan, I've been doing a lot more "serious" cooking than I ever did before. I'm particularly proud of the dinner I put together tonight. And for anyone out there who doesn't like beans, I highly recommend trying adzukis. I always hated beans, but last year I started pushing myself to try them, and adzukis were the first I really liked rather than barely tolerated. They're more tender than a lot of more popular beans (like kidney beans, which I think are vile), and they have a taste that borders on sweet.

See a picture.Collapse )

Gingered Azuki Squash StewCollapse )

Chocolate Coconut Rice PuddingCollapse )

Yummmmmm.....

ETA: I'm sorry my camera is such a POS, but this is best I can do. :)
  • Current Mood: satisfied

Making wide noodles?

I've got a (new!) pasta machine and would love to make some wide (rice) noodles. I have no idea where to begin. Can anyone help? Google just points me to lots of ways to use the noodles rather than making them from scratch.

Also, any other favorite (wheat's ok) pasta recipes I should try?

(no subject)

I found this recipies in vegan vittles, I have not tried it yet but cant wait:

>Phenomenal french toast

2/3 cup low-fat, nondairy milk
4 teaspoons whole wheat pasty flower
1 1/2 teaspoons Red Star Vegetarian Support Formula(T6635+)
nutritional yeast flakes
pinch of salt (optional)


4 slices whole grain bread or whole greain sourdough bread

1. Place the milk, flower, nutritional yeast flakes, and salt in a small mixing bowl, and breat them togeather with a wire whisk to make a smooth, thin batter. Pourl the batter into a wide, shallow bowl.

2. Dip the bread slices, one at a time, into the batter, making sure that bolth sides are well saturated.

3. mist a large skillet with nonstick cooking spray, or coat it with a thin layer of canola oil. Place the skilllet over medium-high heat. When the skillet is hot, add the soaked bread slices in a single layer. If all four slices will not fit in the skillet comfortably, cook just two clices at a time.

4. When the bottoms of the bread slices are well browned, carefully turn each slice over using a metal spatula. Cook the other sides until they are a deep golden brown.

5. Slice each piece of French Toast diagonally into two triangles. Arrange the pieces attractively on two plates, and serve hot.

yield: 2 servings

The cook's secrets:
To test if the skillet is properly heated. Moisten your fingertips with water, and flick a few dropletes into the pan. If the droplets skitter rapidly across the bottom, then the skillet is exremely hot and the heat may be turned up too high. A nonstick skillet will work best. If you do not have a nonstick, a thin layer of canola oil must be added to the skillet between each batch to help keep the French Toast from sticking to the pan. Keep the first batch of French Toast warm by placing the cooked slices on a small, nonstick baking sheet in a 300F oven while the seccond batch is cooking. If you do not have a nonstick baking sheet, use a regular baking sheet misted with nontick cooking spray.





What is 1 1/2 teaspoons Red Star Vegetarian Support Formula(T6635+)??