so next weekend, my friends are holding a benefit for a mututal friend who just had heart sugary and no health insurance. I agreed to make cupcakes, and of course went overboard and decided that 8 dozen cupcakes would be a good amount. As i am on spring break this week i am making them, and freezing them and defrosting and frosting them next week. Today i was going to do the last four dozen but somehow managed to completely forget the fact that not one, but BOTH recipes need margarine, and left ALL of my margarine at my boyfriends house (two lovely and competely full tubs of Earth balance). I'll probably be able to get it from him later today, but was hoping to not make my morning a complete waste, so i was wondering if it would be okay to sub crisco for the margarine, or does that seem like it would coprimise the taste of the baked good too much (i'm making a chocolate cake and the strawberry lemonade cake from the archives). If i do this it will only be inthe strawberry cake as the chocolate cake is tooo complicated to want to compromise anything. then my other question is, the one recipe calls for oat flour, and if i remember correctly, you can make oat flour in the food proccesor just by putting oats in an grinding them (this is what i thought anyways). has anyone done this before? should it work, and if not the recipe only calls for a 1/2 cup of oat flour (in addition to the 2 1/2 cups of regular flour) can i just sub regular flour or whole wheat flour for that half cup? so umm help please???
Today I woke up with this huge craving for Cinnabon. I don't know if any of you remember/know of this brand, but it's a store that's usually found in malls in the U.S. (I have no idea if it's in other countries) that sells all sorts of different kinds of cinnamon buns and sweets, as the name indicates.
I've been a bit obsessed with brand-mock recipes lately, and I've found cinnamon bun recipes in the Recipe Index but just wondered if anyone had a mock recipe of Cinnabon.
Also, I have another question. How long does rice that's already been cooked and then refrigerated last? When is it not a good idea to eat it anymore?
I'm sorry for all the questions. I'll post a good recipe soon to make up for it, I promise. ;)
Tell me about canola oil. Every time I use in when baking, it leaves the food with slightly off-putting smell -- the first time it happened I assumed it was the oil and went out and bought a new bottle >< and it's stiiiill happenin ( i just made the peanut butter cookies from sinfully vegan which has 1/2 c in it and i can still smell the oil :\)! Does it just naturally have a strong smell that affects the food?
so i finaly got around to calling the wilton company,and I was informed that the glycerin in their concentrated paste food colorings are infact vegetable derived, and that they do not use any animal products in their stuff. so YAYAYAYAYAYAYAYAY!!! also thanks again to everyone who helped me with my cupcake questions!!!
Hi, I couldn't find an answer to my question in the FAQs/memories, so I apologize in advance if I'm asking something that's already been discussed to death; I only just joined.
Latley I've done a lot of traveling through California, and have been to quite a few Asian vegetarian/vegan restaurants that offered some of the most incredible fake meat I've ever had. Orange chicken, lemon chicken, various beef dishes, even shrimp and salmon. I was never a big meat-lover, but it seems sort of taboo in vegan circles to discuss realistic fake meats. There seems to be this prevailing idea that the existence of realistic fake meat proves the stereotype that all vegans really miss eating meat, and envy those who can eat it guiltlessly. I disagree with that idea, but that's not the point.
The point is, where can I find recipes for these types of fake meat? (Especially orange chicken. I can't stop thinking about its crispy texture and the orange sauce.) I am really sick of cooking the same types of things over and over again, and would love to introduce new textures and styles into my cooking.
I made some pasta earlier. I was originally just going to eat it without any kind of sauce.. but I decided to make some. IT TASTED LIKE ( ALFREDO.Collapse ) Oh my gosh, it was so good!
I just kind of made it up myself. I mixed a small amount of Toffuti cream cheese, plain soymilk, nutritional yeast flakes, garlic powder, parsley flakes, onion salt, and some nutmeg. It wasn't thick or anything, though. Maybe some of you could come up with a solution for that? And you might want to heat it up. Soymilk is pretty cold.
And the pasta was just penne pasta with broccoli, bell pepper, and onion boiled in a mixture of vegetable broth and water, with some added spices.
Found this recipe today to surprise my husband, who's from Belfast ^_^. I just substituted the buttermilk with soy milk (1TB of lemon juice per 1 cup and let stand 5 minutes) and so far it seems to have turned out pretty good. I just took it out of the oven and it is GORGEOUS. I had to fiddle with it a bit so if you want to try this, a few tips: *add most of the milk, but keep some aside. Just add more as needed. *Be gentle with it! *It should sound hollow if you tap on the bottom. That's when it's done!
This is absolutely to die for!! Go make it! NOW!! ^_^
I was told by the hospital psychologist that the hospital can probably get me specialty food, but..
Does anyone know who I talk to about it? What the best way to go about it is? Should I recommend certain foods that I can be certain would be vegan (ie "pasta in oil - no butter") or just tell them my restrictions and trust them?
Should I rely on my parents bringing me foods? They're more than willing to do so...
If I should tell the hospital what to make, or ask my parents to make me foods, are there some tasty but easy to make foods you guys can recommend that won't leave me bored with pasta and olive oil all the time? *grin*