March 2nd, 2005

"the best chocolate pudding ever" (indeed!)

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...

Sugar substitutions

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.

(no subject)

yummmmmmy. I just had quinoa with sesame kale and ginger-sesame mock duck. And a side of butternut squash. The good smells actually woke my boyfriend up out of bed, hehe. (It was a surprise lunch.) It's an incredibly simple lunch, but full of good things and very yummy. I don't have pictures, because we ate it all before I thought about making pictures.
But here's how I made it:

Read more...Collapse )

(no subject)

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).

Breaded Tofu Nuggets

So tonight I took my very first step into the Wide World of Cooking and Eating Tofu. It's kind of amazing that in the nine years since I first gave up meat, I've never eaten tofu. It's always sort of scared me. I have texture issues with food, and tofu always seemed very wobbly and unappetizing. But I bought a block of firm tofu last week, determined to give it a go.

Here's what happened... (recipe and picture)Collapse )