March 15th, 2005

sweet and sour fake chicken?

I've been at my parent's for the past couple days and had some sweet and sour sauce with my dinner last night. Now it's got me in the mood for some sweet and sour "chicken" but I can't think of any chicken substitutes that aren't breaded. I may just have to make it with tofu instead. Anyhow, I was hoping you guys might have some suggestions. :)

Seitan

My Mom bought me some Seitan. I've never had any experience with it before...So what exactly can I use this stuff for? Ideas, please.

Some basic info would be helpful too, like how well it keeps in the fridge or random simple things to do with it (like freezing tofu gets a different texture)

I know absolutely NOTHING about Seitan, any help would be great. :)

note: and before someone tells me to look in the recipe index in here, I already have, but I didn't find it all that helpful.

(no subject)

hey, i'm looking for some tried and true japanese recipes (other than sushi). my roommate is an exchange student from japan and gets homesick a lot. although she says she enjoys the american food i make, i want to surprise her with some yummy japanese food.

i was going through her cookbooks, but they are all in japanese and i can't read them in order to veganize anything.

thanks in advance :-)

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sushi and sesame noodles

1. Could you all help me find that sushi tutorial post from a while back? I've searched the archives and can't come up with it! I'd like it for use in a couple of hours....

2. I'd also like to make some sesame noodles to go along with my sushi. Any ideas/recipes to hand my way?

Rice Milch

alright, i need some straight up answers from people who've tried to make their own rice milk. i've attempted recipes using my blender/juicer and the milk just always has this powdery starch texture/flavor, and other times when i blend it too long it's gooey. on the same recipes that i tried, people professed reaching near commercial rice milks in quality and reported great results, but it was bullshit. it just wasn't near as good.

so any wondrous success stories?

(no subject)

Yesterday I decided to make the vegetarian to vegan jump. Yay! I have some morning star food that I'm going to finish first because I dont want to waste it but after that, I'm done. With that being said, does anyone have any advice on cheese subsitutes for this recipe? If you've tried something similar, let me know how it came out. Thanks.
<3

  • Current Mood: cheerful
  • Current Music: Fall Out Boy-Nobody Puts Baby in the Corner

dried garbanzo beans

I'm beyond frustrated trying to soften these garbanzo beans. I soaked the dried garbazano beans over nite like a vegetarian cookbook said to do and saw no difference. I've boiled them for like 15 minutes and let them try to soften for another 3 or so hours. They are barely soft. Do you all have any recommendations? I would like to use these asap!

Pad Thai

Homemade pad thai from the Vegan Planet cookbook. Probably less-than-authentic, but still tasty. :)

Rice noodles, fried tofu, something called "broccoli slaw" I picked up in the produce section (basically just broccoli stalks, carrots, and purple cabbage cut into matchsticks), bell pepper, tomato, ginger, garlic, lime juice etc. with roasted peanuts on top. I need some help modifying this recipe... I think I may have used too many noodles, but this didn't seem saucy enough for me. What can I use to make this more saucy? The sauce basically consisted of some rice vinegar, sugar, and a little tamari. The lime juice was my own idea. But I need more!

photoCollapse )

  • Current Mood: full

Cookies!!

If anyone has the book Vegan Planet and has not yet made "Mom's best chocolate chip cookies-only better!", I highly recommend them.  I made them this afternoon and they taste so good.  They didn't "melt" as much as I had expected them to, in other words they are not really flat.  But they still are very good.  I used Ghiradelli double chocolate chips and when you bite into the cookies, you get gooey chocolate goodness!
  • Current Mood: content

Tempeh help

Okay, I bought tempeh at the store when I first became vegan to attempt tempeh tacos. Sounded great in theory, but the tempeh had a really overpowering taste, no matter how much taco seasoning I put on it. Does anyone else have this problem? Is there a mild version?

Gumbo, pt 2

Since nobody knew whether fishy seitan could pass for crawfish (and after talking to my Louisiana-dwelling Daddy, who told me that crawfish isn't fishy at all), I decided to make "shrimp" and "sausage" gumbo to satisfy my Cajun cravings. When I make this again (and it's definitely a "when," not an "if," because it was a big hit with me and my boyfriend), I'll leave out the veggie shrimp: the texture weirded me, and it didn't pick up any of the shrimp boil seasonings. But anyway, here's what I made:Collapse )

Kreeli's Irish Soda Bread ++

Kreeli Arocoroc (kreeli) wrote,
@ 2003-05-23 15:27:00

Soda Bread
2 cups unbleached white flour
2 cups whole wheat flour
1 tbsp salt
3/4 tsp baking powder
1 tsp baking soda
1 cup raisins
1/2 cups soy milk blended with 2 tsp vinegar
blend dry ingredients, then stir in raisins. stir in the soymilk + vinegar mixture. knead until a smooth, pliable dough forms. lightly oil a cookie sheet or pizza pan. shape the dough into a round loaf about 3 or 4 inches high on the pan. bake at 375 for 35-40 minutes. cool on a rack, but is best enjoyed warm, topped with earth balance and accompanied by a cup of tea.


I altered this slightly by using 1/3 white 1/3 wheat and 1/3 soy flour for extra nutrition, adding two tablespoons of caraway seeds for extra fun, and using a mixture of dark and golden raisins. (It took more soy milk than indicated in the recipe, too.) It was crusty and really good.