So I'm wanting to try the recipe for faux chicken nuggets but instead of using shake n bake I thought I might use this KCF recipe instead. I was wondering, has anyone tried the KCF recipe yet, and if so, were the results good? Are there any other mixtures you know of that would be good to coat the tofu in?
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. :)
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.
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Mrs. May's Naturals Nut Clusters look really good, but I haven't bought them because they look like something I could make on my own. Does anyone have an imitation recipe? Sesame sticks recipes would be appreciated too.
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.
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 Music:Fall Out Boy-Nobody Puts Baby in the Corner
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!
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!
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!
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?
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 )
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.