March 13th, 2005
Last night I used this recipe to make basic pumpkin muffins for this morning. Good recipe, particularly if you're avoiding fat (only very little fat comes from the soymilk), don't like a lot of sugar, or don't have dry egg replacer. However it left me with about 1/2 cup of pumpkin puree. So I made pumpkin butter to put on the muffins.
1/2 cup pumpkin puree (or whatever you didn't use in the muffin recipe)
1/2 cup sugar OR 1/4 cup sugar and 1/4 cup maple syrup
1/8 tsp cinnamon
to taste: ginger, nutmeg, ground clove or pumpkin pie spice/allspice
In saucepan, heat all ingredients on medium until the mixture begins to boil. Once it begins boiling, boil for 5 additional minutes. Stir constantly, you don't want it burning on the sides of the pot. It will turn a slightly unappetizing dark brown color. After 5 minutes, once it has thickened considerably, transfer to small container, let cool, and refrigerate. Keep like regular butter.
Pumpkin butter is great on the pumpkin muffins, but if that's pumpkin-overload for you, it can be used on bagels, toast, etc. I think it'd be great on anadama bread.
*If you use the muffin recipe, it really does only make about 12 (to 16) muffins even though it seems like a lot of batter. They're really fluffy muffins but don't expand a whole lot. A great addition to the muffins would be: raisins, dried cranberries, or chocolate chips.
I almost cried when I saw Kittee's recipe for King Cake, as for years I've had to say "no, thanks" to the cream cheese-filled goodness that our friends in Louisiana always faithfully sent up to my family in South Carolina during Mardi Gras time. I want to have a party just so I can make this cake.
But, more than anything, I want gumbo. And specifically, I want crawfish gumbo. I have easy access to vegan "shrimp", so if nothing else, I'll pick up some of those this week, but I was wondering if anyone has made this seitan recipe, and if so, do you think it could pass for seafood as well as fish? I don't want an overly fishy taste, as I remember crawfish to be a little more subtle (though it's been close to a decade since I had real Louisiana crawfish). I think the texture of seitan would be right, if I cut it up into small pieces, but I'm more concerned about the flavor.
She'll be here next week (it's a long-distance relationship) and I am stuck on side dishes for two of the dinners. For one of the dinners, the main dish is breaded tofu (white wave Italian garlic & herb baked tofu, breaded and fried) and for the other dinner the main dish is a risotto w/ green onions and shiitake mushrooms. For both of them I want to serve some kind of vegetable on the side, but I'm not sure what would "go" with them. And I want to do more than just steam up some broccoli -- I want some way to make it exciting. Help please? Also during the week, I'm making a potato-based soup, so I'd rather that the side dishes not be potatoes.
Thanks for you help!
My question is, if I don't have any sesame oil, what can i use to give the recipe the flavor it will lack without it? The only thing that i have that might add some flavor is some tamari, but I don't want to overdo that flavor and take away from the shiitake flavor. Maybe it would be ok without the sesame oil? I don't know.
In case you were curious what this was going to be a side to, I'm also making
a variation of this recipe: http://vegweb.com/recipes/events/2925.shtml
It's a mushroom night, I guess.
I have a recipe that calls for three egg replacers, what would be the best thing to use? (it's for a cake)
1 spoonfull of peanut butter
dash of wasabi powder
small spoon of ginger relish or fresh ginger
dash of sesame seeds
add Bragg until it is the right consistency
I used it as a dressing for a spinach salad