found this recipe in organic style magazine (which is a terrible magazine, btw) - but this was worth it. ;)
2 cups soy milk
1/4 cup packed brown sugar
3 tbsp. granulated sugar
3 tbsp. cocoa
3 tbsp. cornstarch
1/4 tsp. salt
4 oz. semi-sweet chocolate (2/3 c. chocolate chips)
1 tsp. vanilla
combine 1/2 c. milk with sugars, cocoa, cornstarch, and salt while the rest of the milk is heating in a pot on the stove. after that milk is hot, pour the mixture into it while wisking. stir until thick (took 5 minutes for me), remove from heat, stir in chocolate and vanilla, pour into four heat-proof puddin' cups.
taste great hot or cold. mmmmmmm. i'd take pictures, but we already ate them all...
I thought I'd share this with everyone. It might come in handy:
1 cup granulated or brown sugar equals:
3/4 cup barley malt, rice syrup or agave nectar (reduce liquid in recipe by 1/4 cup)
3/4 cup maple syrup (reduce liquid in recipe by 3 TBSP)
1 TBSP Stevia liquid (reduce liquid in recipe by 1 TBSP)
2-3 TBSP dried stevia
1/2 cup apple juice syrup or reduced apple juice (reduce liquid in recipe by 2 TBSP)
All of these work well in most recipes, but use brown rice syrup or light agave nectar to replace sugar or honey in "light" recipes, like custards.
has anyone tried to make fried cheese, or cheese sticks with vegan cheese? i'm interested to try.
So I just got my package from Vegan Essentials and had my first bite of the Terra Nostra ricemilk chocolate. Ohhhh Lordy, this is the good ish. Anyway, even though this is (obviously) great for just eating on its own, and even though there are plenty of classic recipes you could use it in (cookies, etc), have you done anything special with the ricemilk chocolate in particular that works better than with dark chocolate? How good is it for melting? I'm thinking about maybe making chocolate chip cookies with a combination of this kind of chocolate and maybe a very dark chocolate bar (Lindt 70-80% are my favorites).
A friend of mine wants to make vegan gumbo. We both have never had gumbo before, so just throw anything kind of gumbo-like at us. Please?
Is there any vegan alternative to butter/margarine (pretty much just for cooking with, not buttering bread with) besides those expensive pre-packaged soy margarines? I can't afford it!
I bought some extra firm tofu at the store a few days ago because it was on sale for insanely cheap, and now I don't think I'm going to use it any time soon. Can it be frozen? Instinct says yes, but I'm looking for a confirm. Thanks!