I've been looking for a perfect muffin recipe... waded through dozens, but they leave me unsatisfied. What I want is filling whole-wheat muffin...preferrably sweatened with mollasis...low-fat and not too sweet.
I've been trying to make them high in protein too (with differant types of flour... what would you suggest?)... so they might be a substitute for cliff bars.
It's not neccesary that they taste anything like traditional muffins.
I'm trying to find something to be a post-workout afternoon snack... and I don't like buying prepared food. Any non-muffin suggestions would be appreciated as well. (but not granola)
Since I have become vegan, my grocery bills have increased considerably. How much do you all typically spend on groceries? And what are your staples that you always keep in the cupboard? As of this week, my grocery bill was $105 (for two people--my husband and me), so I'm really looking for a way to be more frugal. Thanks for your help! :)
I want to make the spoon bread recipe in Cookin' Southern Vegetarian Style, but the author recommends against using egg replacers in the recipe. Does anyone have a tried and true recipe for spoon bread with egg replacers? Thanks!
Friday, I had a really horrible experience. I went to a little Vietnamese place where I'd been once before that has a truly delightful Tofu and Veggie stir fry. The last time, after I told them I was vegan and allergic to dairy, they were very careful and the waitress brought me what she *TOLD* me was a vegitarian soup- and since it was obviously not a cream base and most broth soups not made with animal broth are also dairy free, I accepted that what I was eating was a vegan noodle soup with vegitable broth. I was totally pleased with the place.
So this time, I asked them to bring me the vegitarian soup, and something that had pork in it came out. So I called the waitress over and said it wasn't what I asked for and could she please bring me the vegitarian soup. By then, though, I was a bit nervous, and I wanted to make sure we were having a solid communication. (Language was a bit of a barrier.) So I asked her what was in the vegitarian soup.
She said it was a chicken broth base with noodles and vegitables. I said "Chicken is meat." She said "No, no meat in the soup." ARG. So I said "But it's chicken broth?" She said "Oh, yes. Chicken broth and vegtables. Vegetarian."
Which set me sputtering for a bit, and my fiance (who works as a waiter) said that, in fact, many people do not even think about the broth being animal or not animal...if you ask for a vegitarian thing, they will bring you a chicken broth based soup with no meat chunks and if there are no meat chunks they think "Well...no meat."
Later, I was ranting about it to my mother, who agreed that yes, people do not seem to understand the difference- and in fact my grandmother was incredibly upset when my sister refused to eat a chicken broth based soup she made with "no meat" (chunks) specifically for her.
The incident started a huge fight with my fiance and I, and it ended with me deciding I was just never going to eat out again, unless it was the restaraunt my fiance works in, because he knows the entres in and out and can protect me from inadvertantly consuming something I don't want to eat. He also feels like I over-reacted to finding pork in my soup and then finding out that I consumed a mislabeled chicken soup.
My fear at this point is not so much about an occasional slip up (I make them, I'm sure), but about not knowing what I'm consuming, and that it could make me sick. (I've been meat and dairy free for about a year and a half.) I'm not sure about meat, because I don't think I've consumed any great quantity since I stopped, but when I inadvertantly consume dairy, I get quite sick. On top of that, I really really believe that I have the right to know what it is that I am consuming, whether I'm in a restaurant or at home, or in the grocery store.
Does anyone have any suggestions for eating out, how to figure out what ingredients are in what, how to identify something that has been brought to the table in error or falsely labeled? I'm able to identify it if it has big ugly chunks of animal in it or if my salad arrives with cheese all over the top (the obvious stuff), but broths, hidden ingredients, not so much. How about suggestions for communicating to the wait staff? Expensive/high class restaurants seem to be OK, but especially little places and foreign places (which we really enjoy eating at) with non-native English speakers (or non-speakers, as it might be) are incredibly difficult.
Hey guys. I was wondering if you could give me the basics of how to use a crock pot? I checked out the archives and found a few recipes, but I'd really like to know just how one uses a crock pot in general. That being said, if anyone has any really awesome tried and true crock pot recipes they'd like to share, those would be appreciated too. :) I like pretty much anything except lentils, mushrooms, and recipes with a whole lot of eggplant, tomato, or bell pepper.
inspired by an appetizer called Himalaya Trangles that the local vegan restaurant makes, i made my version a few weeks ago for a party. everybody enjoyed it so i thought i would share :) it's very easy to make (but a bit time consuming) makes about 20, if not more.
ingredients: phyllo pastry 6 smallish sized yams, cooked and peeled 2-3 tsp cayenne pepper (depending on how spicy-hot you want it) dash of salt 1 tbsp yellow curry powder (or more, to taste) olive oil and a pastry brush
first, i mashed the yams until it had a consistency of tomato paste. then i mixed in the curry powder, salt, and cayenne pepper. i let it cool a bit before preparing the phyllo pastry. i had two baking sheets nearby to recieve the uncooked pastries and turned on the oven to 375F. to make the pastries, i layed one sheet on a clean cutting board, brushed the whole sheet generously with olive oil, and layed another sheet of phyllo on top of the original piece. then, i cut the layered phyllo into four strips lenghtwise. (don't forget to cover the unused phyllo with a slightly damp cloth) with two large spoons, i spooned about a tablespoon's worth of the curried-yam paste onto the end of a layered-phyllo strip. i folded it into a triangle (following the package's instructions) and when done folding, brushed the top with a generous amount of olive oil again. i continued to make triangles until all the curried-yam paste was all used up, all the while putting the folded triangles on the baking-sheets. i baked the triangles for around 20 minutes, and they came out golden and crisp.
and the other day, i needed to use up all the left-over phyllo, so i used an apple-oatmeal filling, it was VERY good! i diced 3 apples into very small chunks, and cooked it in a pan with low heat and a lot of brown sugar. when the water came out of the apples i added rolled oats and cinnamon. i wrapped and baked the apple filling the same way as the yam triangles.