March 5th, 2005

Pesto scrambled tofu.

Tonight I ended up unexpectedly having dinner at my omnivorous grandparents' house. They were having osso buco (I think it's some kind of steak, for those of you are lucky enough not to know) and all there really was for me to cook with was a package of soft tofu, a package of homemade pesto and lots of spices, plus some frozen veggies, crushed garlic and an onion. So, on a whim I made...

Pesto Scrambled TofuCollapse )

Ravioli Makers

I only found out yesterday that there exists special gadgets for making ravioli. I mean, my mom has these little plastic clampy things that makes one dumpling at a time, so I was always scared to try making raviolis or perogies or anything because I figured it would be an all-day project.

But look!:

There's a whole bunch of gadgets here for making stuffed pasta, and most seem to be able to make a dozen or so raviolis at a time.

Anyhow, I was wondering if anyone here owns one.

Do they work well with vegan recipes? I want to invest in one but I'm scared my pasta might fall apart.
If you use a ravioli-maker gadget, would you mind saying what gadget you use, and post your recipe for us? (pretty please?)


Potato Candy/Coconut Sweets

We got a gift-jar-mix of this for Christmas and I finally noticed it today, though I haven't tried it yet.

Potato Candy/Coconut Sweets

1/4 cup mashed potato (1 small potato) (probably not a good idea to use Yukon Gold, etc.)
1 lb. vegan powdered sugar
1 bag shredded coconut (12 oz.)
2 squares of vegan chocolate/half a bag of chocolate chips
chopped walnuts/almonds/cashews/peanuts (optional)

In a bowl, mix potatoes and coconut. Slowly add powdered sugar. You may not need the full pound, but mixing it slowly means you can always add more. Spread mixture into a pie plate or 8x8 pan. [Here you can put it in the refrigerator for about an hour, but I don't know how necessary it is so if you can't wait, it probably won't matter much.] Melt chocolate and spread over coconut mixture. [Sprinkle nuts on top.] Let harden in the refrigerator and cut into squares. They're like homemade Mounds or Almond Joys!

pasta e fagioli-esque soup

delicious soup that i just made.

4 cloves garlic
1 med yellow onion
lots of herb de provance (rosemary, basil, oregano, marjoram, pepper...)
1/2 red bell pepper, chopped very small
1 can diced tomotoes
1 can tomato paste
3 tablespoons cider vinegar
a drizzle of olive oil
1 tablespoon soy sauce
2 cans white beans (great northern?)
the leftovers of a bag of frozen broccoli (maybe a cup)
6 or 7 cups of water (until its brothy the way you like it)
1-2 veggie bouillion cubes
1 lb penne pasta

saute the first 3 ingrediants with the vinegar soysauce and oil. add everything else, wait until it boils. add pasta. cook until pasta is kind of overdone. eat.
and most important! add a dollop of tofutti sour cream to your bowl. best thing EVER

(no subject)

OK then. I've heard before that one can make buttermilk using soy milk and lemon juice.. is this true? I'm visiting my aunt, and she wants to make these blueberry pancakes, but they call for buttermilk and an egg. So, we're trying to concoct something a litte different so I can have some.. Has anyone ever made pancakes using an egg sub like a banana or something? We don't have any Ener-G around.. Any thoughts/ideas? If this is in the memories, sorry, just let me know and I'll check it out.


has anyone ever had the problem of egg replacer making muffins bitter?? i've never experienced that before, but tonight i baked a batch of muffins that called for three eggs...i used the ener-g and the texture came out perfect, but they were really bitter. i know i've made this recipe with eggs before and they came out fine, so that's the only thing i can think of. is there anyway to minimize this...or is it even the egg replacer? thanks!

Christmas Pasta

One day last December, my boyfriend and I invented this pasta dish and named it "Christmas Pasta" because of the pretty red and green colors. For those of you who have been asking about a good dish to feed non-vegan friends and family, this is my favorite choice. I fed it to my super picky dad tonight and I suspect that he really enjoyed it (although he would never admit to it!) :)

Photos and a pseudo-recipeCollapse )

  • Current Mood: lazy


out of curiosity what is the shelf life of veganaise after it is open. i am not really sure how long i have had mine, but it seems like it has seperated, i wasn't sure if i could still use it and just stir it back in, or if the whole thing was bad and i have to throw it out.