March 16th, 2005

Cellos may cause ugliness

(no subject)

I made some great vegan chili yesterday that I was very proud of. It's very simple and could easily be altered. Actually this is my version of my brother's version of my mom's version of her grandmother's chili that came from who knows where.

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pook and bert

Back By Popular Demand (every night this week!)

Vegan "Pork" Chops! I found this recipe in a random punk zine (I can't find the issue now, but will credit later, if requested). Ever since The Discovery, my friends have all been making requests (demands!) that I prepare this so-yummy-my-grandma-might-even-like-it dish:

Mix Dry Ingredients in a large bowl:
2 cups vital wheat gluten flour
1 tablespoon nutritional yeast
1 teaspoon vegan chicken flavored broth powder
1/2 teaspoon each: parsely, salt, pepper
1 tablespoon *finely* chopped onion OR 1/2 teaspoon garlic power

Add about 1 1/2 cups of water to the dry ingredients plus about 1/2 cup of soy sauce. Mix slowly and with your hand. The dough will form VERY QUICKLY and needs to be kneaded constantly. Form the dough into a loaf, knead with the heel of your hand, turning, folding and flipping it often. Let sit for ten minutes, kneeding occationally.

In a shallow bowl, mix 1 cup of the flour, 1 tablespoon of nutritional yeast, 1 teaspoon of the broth powder, 1 teaspoon of parsely and a dash of pepper.

In yet another bowl, mix one cup of water with one cup of soy sauce, 1 tablespoon dried basil and 1 tabelspoon ground ginger.

Cut dough loaf into slices (about one inch thick), dip into sauce and then into flour bowl (making sure to fully cover each slice on both sides).

Heat olive oil in a frying pan on a low heat. Cook slices on low for 7-10 minutes on each side. I used a hot chili and basil flavored olive oil, which made for a very flavorful addition. The original recipe calls for garlic and "swig of whatever beer you happen to be drinking while making this." I didn't have either ingredient on hand, but it still came out amazingly well! I served it with apple sauce (just like Grandma!), mashed potatoes and mushroom gravy from Road's End Organics.


I saw a post in here asking if Zeppoles were vegan. And then I found this recipe in the paper this morning.

1 tsp active dry yeast
1 tbsp sugar
1 1/2 C unbleached all-purpose flour
1 tsp salt
Vegetable oil, preferably canola, for frying
Confectioners' sugar for dusting

1. In a large bowl, sprinkle the yeast over 1 cup warm (110 to 115 degrees) water. Add the sugar and stir with a wooden spoon until the yeast dissolves. Add the flour and salt and mix until the flour is completely moistened. Cover the bowl with plastic wrap and let rise in a warm place for 1 to 2 hours.

2. Pour about 1 inches of oil into a deep heavy saucepan or deep-fryer and heat over medium heat until the temperature reaches 370 degrees on a deep-frying thermometer, or a drop of the dough sizzles and turns brown in 1 minute when slipped into the oil.

3. Drop the dough by tablespoons into the hot oil; do not crowd the pan. Cook until golden brown and puffed, about 2 minutes. Remove the zeppole with a slotted spoon and drain them on paper towels. Repeat with the remaining dough.

4. Sprinkle generously with confectioners' sugar, or put the zeppole in a paper bag with the sugar and shake them until well coated. Serve immediately.

Makes 6 servings.

yeast extract?

i'm planning on making the Irish Stew from The Single Vegan for St. Patrick's Day dinner. the recipe calls for 1/2 teaspoon yeast extract. (it's a British cookbook.) what is that, marmite or vegemite or something? could i substitute the same amount of nutritional yeast for the extract, or is the taste/texture too different? or should i just leave it out? i don't want to buy a whole thing of yeast extract just to use this miniscule amount.
Surprise Kiss

(no subject)

I was trying to think of something good to make for dinner. I have some leftovers in the fridge from a saute' I made with wild rice and veggies that might make a good soup, but I wasn't sure.

In the fridge, I have leftover rice/veggie saute' containing celery, mushrooms, cauliflower, baby spinach, alfalfa sprouts, garlic, almonds, and sunflower kernels. I also still have the fresh versions of all the ingredients.

I have some veggie broth I thought about cooking a combination of this stuff in and maybe adding some beans or corn.... I've just never improvised a soup before and I didn't know what would be good and what would be overkill.

Any suggestions would be greatly appreciated.



I got a bunch of dandelion greens from the store the other day, but have no clue what to make with them. I'm guessing I could just steam them, but are they very bitter? Any suggestions or recipes would be lovely.
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(no subject)

Hola. I found Collapse ) from Compassion Over Killing. I only have the fake crappy kind of maple syrup. I don't really want to use it, but if I can, I will, as I have a major craving for something sweet. Grrr, PMS. Can I use the fake crappy kind, or no?

pita bread

got a bread machine as a gift a couple years ago, and never really found a use for it (i actually enjoy making bread)....until now!
in the cold of winter my dough never has a warm place to rise, but i just realized the bread machine works great for this (although you wouldn't have to use it).

either way, here is a really good recipe i got from for Collapse )

x-posted:: cow poopies in veggies

discussion time!
the chef at my work asked me this question and i could not really answer it. i told him i would start a discussion and let him know what other vegans think:

what do you say about soil with manuer (did i spell that right, you know cow poopies) being used to grow veggies, etc? because it is an animal by-product, one type of animal parts we decline in consuming.

now you cannot make the argument that only factory farmed veggies use poops because my place has their own local farm to grow our produce and they sometimes use bone char to give the soil nutrients. i am sure they also use manuer.

so...what do you say?