March 8th, 2005

(no subject)

i am only decent at making peanut sauce.

heres how i usually do it:

2 tbs hoisin
2 tbs natural chunky peanut butter
decorate with chunks of peanut.
a pinch or 11 of sucanat.

what am i doing wrong? Its too hoisin-ie. can i get away with just peanut butter and a little soy sauce? I'm afraiiiiiiiiiiid! have any of you got recipes that taste like its straight from a vietnamese restaurant?
I usually try and add water and end up straining it out because im afraid i have made it too watery.
my sauce ALWAYS works in pad thai.. with you know, water and noodles but i want it to dip broccoli with...

BAH! whats wrong with me?
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are they made with real girl scouts? vegan thin mint cookies.....

While experimenting for the cookie swap and other cookie baskets I'm making, I went ahead and veganized a recipe for 'girl scout' thin mint cookies from all recipes.com. They're a little too minty/chocolately for me, so I might suggest tuning down the mint a weeee bit, but my boyfriend said they were great-and they look really nice-but sorry guys my digital camera is broken. On to the recipe..
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No Fish Fish Sauce

Someone asked for a fish sauce substitute on 27February, and I found this.
VegNews #41 JanFeb2005; p49

No Fish Fish Sauce ("Nuoc Mam")
Makes 1 cup
3/4 cup soy sauce
2 cloves minced garlic
1/2 teaspoon hot red pepper flakes
1 tablespoon lemon juice
1 tablespoon sugar
1/4 cup water

Combine the ingredients in a small jar with a tight-fitting lid. Shake until well blended. Store in the refrigerator.

(no subject)

hihi, this is my first entry, so here goes

I was really craving cheese cake....but normally when i cook vegan cheese cake it just doesn't come out quite right so this time i changed the recipe around a wee bit AND it's really easy because i just stuck it all in a blender

use vegan varieties :-p
-1 cup of soy milk (I live in china and we either get it fresh or we make it ourselves ....and it's usually a bit sweeter and thicker than what you get in the states)*because this is sweet i didn't add sugar...you may want to add about 1/4-1/2 a cup
-3/4 cup of tofu (we were out of silken and so i just blended it with the soy)
-4 Tbsp corn starch <--this helped thicken it alot
-1/4 pastry flour
-1 Tbsp vanilla extract
-1 Tbsp coriander
-a pinch of salt
-4 tbsp raw cocoa powder

with this, i didn't do any work, i just stuck it in a blender and then poured it into a dish to go in our oven

i have a hard time finding vegan graham crackers here and vegan butter so usually i just make do without a crust
if you have access to ingredients grind graham crackers and mix with vegan butter (can also use granola...which is also unheard of here, wheat germ, and water)...back in oven at 350 for 5-10 minutes
put cheesecake into oven until the top appears solid (350 F for about 25 minutes)
then let cool

i'd post pictures but my family ate it before i could :-p

Vegetable things

(sorry this might sound like a dumb question)

But.. what is the difference between

- vegetable stock
- vegetable broth
- vegetable buollion (i dont know if i spelt that correctly, actually i have no idea how to spell it correctly)

It confuses me so much in recipes that use one of these things, i always take it to mean the same thing, when it might not.

Thankyou!

=)
jak

Desserts.. yum.

I just got The Sinfully Vegan Dessert Cookbook for my birthday on Sunday..
and I want to know if anyone has any FAVORITE recipes from this book?
I am excited... but I have no idea where to start.

thank you. xox.
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  • Current Music: Mae - We're So Far Away.

vegan ipod recipes

for those of you lovely vegans with ipods:
i found this site, and after downloading their sample vegan recipes to be uploaded onto the ipod, i realized that i could type up my recipes in the same format and have them at my hands as well.
as i'm going to college across the country next year, having an ipod full of music and vegan recipes will be most awesome.
it's as easy as putting recipes into a text file and saving them into the notes section of the ipod.
the organization that enrique quintero (of the above website) already had was helpful, with recipes categorized into appetizers, beverages, et cetera., but some of his recipes are snagged from vegweb, so it's not worth the money to get his full version, but is imho better to just type or copypaste your own.

this is most helpful for grocery shopping, or taking across country (as i am doing). but i thought it was neat, and i have enjoyed the insanity that comes from typing vast amounts of recipes.

Red Things!

(I'm poorly and a little incoherent, so sorry for that)

Friday is Red Nose Day. At work a colleage and I are going to set up a buffet of lovely nibbly things in the staff room, and encourage people to eat and donate. So - any suggestions - things like crisps and dips, cakes, finger food, that sort of thing? Has to be nummy and require little or no cutlery; preferably red and silly!

ok, sock it to me

If after five years (or more!) of waiting, the vegan man/woman of your dreams called because he/she is going to, for the first time, drive several hours to spend a long weekend with you in a few weeks, what would you feed him/her? Also, if this person had recently whipped up the most incredible vegan crepes EVER for you, what would be your come back dessert?

Thank you and good night!

protein

so what's the deal with rice? How do you guys prepare it? I've grown up boiling it, but I am pretty sure that is just taking the nutrients out. And if you steam rice, how do you go about doing so?
Essentially, I want to make a brown rice, beans and corn dish.
Where's Alton Brown when you need him?

Also, what brand tofu do you use when making tofu scramble? Every time I try making it with Nasoya, it turns out disgusting. But when I go out to eat, or my friends make it, the scramble turns out to be absolutely amazing. This really just goes for any tofu dish. And, I'm usually a good cook too.

heeelp!
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  • Current Music: walking concert!