February 28th, 2005

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Very Green Rice Salad

This was my dinner, using up some of the loot from the organic market.

Boil 2 portions of rice, and chill with water. (I used Thai Jasmine, but any medium- or short-grain should do. Parboiled probably wouldn't.)

Dice one avocado, put in the salad bowl and douse liberally with lime juice (too keep from discolouring and also because it will taste great). I do mean liberally :-)

Add some roughly chopped raw spinach, rinsed capers, chopped green olives, chopped scallion (including the green bit, of course), a small handful of pinenuts (not green), olive oil, salt and pepper.

Add the cold rice, mix, leave to sit for a while, and eat.

For extra green, sit in a shrubbery :-)

potato puffs!

such a great recipe i discovered last night.. these are very filling and very delicious, and a great change from regular mashed potatos, and make for a lovely presentation.

prepare a spicy batch of mashed potatos, using about 1.5 lbs. of potatos. spice with whatever you want, but the more flavorful, the better. (i used lots of chopped onions and garlic, salt, pepper, chives, and paprika).

then, put 1/2 tsp oil in the bottom of 12 cup-cake tins (or ramekins). heat the oil in the oven. while that's heating, combine 1 cup soymilk, 1 1/3 cup flour, two eggs worth of ENER-G, and some salt with a wisk. take the tins out of the oven, and put a tbsp. of that batter into each, add equal amounts of mashed potato to each, then top with remaining batter (about another tbsp. to each cup). cook at 400F for 20 minutes, or until potatos look slightly browned and *crispy*. remove with small spatula or spoon, eat immediately. they taste extra great with vegan sour cream or margerine spread to dip them into.

Pasta Bake

I'm leaving town this weekend, and needed to get rid of food in the fridge like tofu, spinach, sausage, cheese, etc. So, this is what I came up with.

gimme lean sausage
fresh spinach leaves
extra firm tofu
veganrella mozzarella cheese
lemon juice
garlic salt
italian seasoning
black pepper

Cook pasta as directed. Meanwhile, I squeezed water out of the tofu and put it in a bowl with just a little bit of lemon juice and some garlic salt. Then I browned the sausage and added that and some grated mozzarella to the tofu mixture. Just wilt the spinach quickly in a pan and add that to the mixture as well. When the pasta is done, drain and add it to the mixture and season to liking. Mix well and place in a baking or casserole dish. Grate some more mozzarella on top. Bake at 350 for 15 minutes, and then put under the broiler for a few minutes until cheese is melted and it looks done. (I like mine kinda crispy on top.) Enjoy =)
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so i just had some of these fried mushrooms and fried onion fritter things from Zaxby's.

I checked to see what all of it was fried in before eating it (soybean oil) but I was wondering if anyone knew where I could find a Nutrition chart so I could found the calories and all for these sides. I checked the site but they don't have anything.
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    The Dead Boys

(no subject)

I just made a bean salad with black, pinto, garbanzo, and green beans plus some dressing and minced vegetables.

It occured to me, as soon as it was too late, that I had made enough to feed a modest army. There is only one of me.

How long will this keep in the refridgerator?
Could it possible be frozen?

I guess I could eat it for breakfast lunch and dinner... for a while...
  • moniska

lemongrass and raw ginger

i need a recipe that uses lemongrass. i didnt see anything in the memories. i bought it cause it looked pretty interesting, but i really am not sure what i will use it for. i also bought some raw ginger and could use some nice recipes for that... thanks!!!!
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Corn Pasta

A local store had cheap organic corn pasta--fifty cent a pound, so i bought some and tried it (i try to avoid wheat. well, i should avoid wheat, at least).
I found it to be unbelievabley gross. It all stuck together and turned into this weird globby mess.

Does it *always* do that, or could I have overcooked it? Anyone ever try it? should i give it another shot, or will it always be globby and sticky?


Does anybody have any ideas how to make fake ricotta cheese with out using tofu? My friends baby is allergic to soy they aren't vegan they are vegetarian but they are trying to raise him mostly vegan. I have no idea how I'd make it without tofu. I checked the uncheese cookbook but the only recipes have tofu in them.Any ideas would be great...

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