I remember a while back someone posted about how you can use Google to search our archives in addition to manually going through the FAQ. I tried just googling "livejournal vegancooking weizenwind" (without the quotation marks--I'm trying to find a recipe I posted in a comment way back but have no idea what the original thread would have been), and I hardly get any hits. That just can't be right. So what am I doing wrong, or am I expecting too much (heresy, I speak!) of Google?
So I have only worked with tofu once before this and this morning I would like to make a tofu scrambler which calls for "crumbled tofu", how would one "crumble" tofu? Sorry, if this is silly.
Okay, so it's Girl Scout cookie time, if nobody else has noticed. And I reallllyyy miss Animal Treasures.
Therefore, if anybody can assist me in concocting a similar vegan recipe, they don't have to look alike but hopefully the cookies will taste similar, I would be greatly appreciative.
I bought a package of pre-shreeded coleslaw mix yesterday (regular cabbage, red cabbage, and carrots), but I don't really know how to make coleslaw! I know it involves mayo and vinegar, but that's about all I know :) Also, can you freeze coleslaw? I know we won't be able to eat it all fast enough...
I'm attempting to make that chicken nugget recipe that was on here a little while back. The directions list to freeze and thaw the tofu. This is my first experience with the method - do you thaw it on the counter or in the fridge?
I followed all the directions. After soaking them in the vegetable broth, they did seem to nearly fall apart (well, some of them did)....and I didn't even marinate them for the full 45 minutes.
The problem is, from what I can see, is that the tofu is so so soft. I just took them out of the oven and the tofu looks mushy...I even cooked it longer than directed. Maybe when they cool off they'll get better, I dunno.
I used extra firm tofu, froze it for four hours, thawed it, marinated it, cooked it. What did I do wrong? :(
do you think i could get away with substituting canola oil for the margarine in these cookies? (http://www.livejournal.com/users/kreeli/5460.html) if not would coconut oil work better? or maybe a combination of both.
I was cleaning the fridge today, and found some zucchini. i hate zucchini, except for in...... zucchini bread... Using a totally not vegan recipe found in a found cookbook, and calling my mom to see how she made chocolate zucchini bread when I was growing up, and using my vegansmarts, i made the best bread today.
3 "eggs" (i used ener-G, flax/applesauce would also be GREAT) 2 cups sugar (i used fine-grade raw sugar)(texture of reg. sugar) .......beat together, add: 1 cup oil (i used canola/grapeseed mix) 3 tsp vanilla .......stir well and add: 3 cups flour (i used the occident bread flour (whatever its called), any kind would work) 1 tsp salt 1 tsp baking soda 3 tsp cinnamon 1/2 tsp baking powder 4 Tbs cocoa powder .......blend and add: half a bag of choco/carob chips 2 cups raw grated zucchini .......Pour into two EXTREMELY well greased bread pans. .......bake at 350* for 45 min-an hour.
**if you want, you can omit the cocopowder and chips....and put in nuts, or raisins or coconut, or combine them in any way you want.
Also, next time, i'll put foil over the pans (loosely) for the first half hour or so, because it ended up browning a little too soon
Also, I used shortening to grease the pans, and the bread is stuck really, really bad. next time: oil and flour it or oil and sugar it.
It's amazingly wonderful, especially hot from the oven slathered in tofutti cream cheese.
i'm not sure if this qualifies as off-topic or not (i hope not, and apologize if it is). it's about food, but more showing off than giving recipes.. i used the first white cake recipe in the archives, i believe. it stayed gooey in the middle a bit longer than i'd hoped it would, and i haven't tasted it yet, cause i figure it'd be rude to present it to the birthday boy with a slice taken out. anyway, here she is! ( miss america?Collapse )
