March 18th, 2005

Espresso pot update!

A big THANK YOU to everyone who posted advice in regards to my espresso pot disaster! I was indeed overpacking it, and am now sitting back with a perfect coffee ^_^ I nearly went out and bought a new one today in a fit of coffee-deprived rage, but I'm glad I listened to the advice offered here! Best community EVER! <3

P.S. My application to join hip_domestics was declined... how rude!

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(no subject)

Has anyone ever tried to duplicate any of Amy's frozen meals? They're so yummy, but a little expensive to be buying all the time. Recipes? And another question, the dairy-free macaroni and cheese isn't vegan. It has milk protein. Why is that? Are there really a lot of non-vegans buying dairy free macaroni and cheese?

One more thing. Whole Foods makes this vegetable udon meal-to-go thing and it is so good, but again, a little expensive to be buying all the time. Someone posted a tangerine peanut butter noodle recipe a while back and it was a perfect sub for that. So thank you and it was really wonderful.

fun with vegan gravy

I never knew vegan gravy was so darn easy to make. Why didn't anyone tell me? Anyhow, last night I made garlic mashed potatoes, and I used the Basic Brown Sauce recipe from Vegan Planet to cook up some gravy for the taters.

Vegan Gravy:

  • 1 can vegetable broth (or two cups homemade)
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
  • salt and freshly ground black pepper, to taste
  • (I also added a couple of mashed up cloves of the roasted garlic I used for the garlic mashed potatoes)

Basically, you just bring the broth, soy sauce, and garlic (if using) to a simmer, add the cornstarch mixture, and stir until the sauce thickens. If you want it thicker, you can add another tablespoon of cornstarch mixed with cold water. Season to taste and pour over whatever you like.

I can't wait to try some on brown rice. mmm... gravy.

two photos - mashed potatoes with gravy and shepherd's pieCollapse )

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help with icing!

hi everybody,

i'm baking the awesome strawberry-lemon cake posted by scary_kisses a long time ago (http://www.livejournal.com/community/vegancooking/786561.html) for a party tomorrow but one guest is allergic to coconut! i hate not being to eat yummy things because of allergies and i would really like for her to be able to have cake...

so i am now mining the collective minds of the amazing vegancooking community for a recipe for a good icing that will complement this awesome cake... can you give me some suggestions please??

(i am a bit limited in resources.. i don't even have an electric beater... so a relatively easy to make icing would be preferred.... icing scares me!!!)

thanks!!

Vegan Veggie Au Gratin

Vegan Veggie Au Gratin

Made this up based out of the VERY basic theory of This Tomato-Onion Rice Au Gratin.

RICE:
2 cups uncooked brown long-grain rice
3 1/2 cups water
1 tsp paprika
1/2 tsp thyme
1/2 tsp black pepper

Cook rice, bringing water to a boil and pouring (cleaned) rice in. Allow water with rice to boil, then turn down to Medium. Cook for 20 minutes. Set aside. (Didn't add, but would have been good with a bullion cube thrown in)

SAUCE:
1 red pepper (medium), chopped
2 small Jerusalem artichokes, peeled and chopped thinly
1 bunch broccoli, florets and stalk cut into thin strips
3 medium tomatoes, chopped
4-5 decent sized garlic cloves
1/2 c. nutritional yeast
2-3 tbl. flour
2 tbl. olive oil
1 1/2 tbl. soy sauce/shoyu/Braggs (god, I miss Braggs)
1/2 tbl paprika
approx. 1 c. of soy milk (maybe more)
salt and pepper to taste
Couple of squirts of lemon juice.

Chop up all of the veggies.

Put a quarter-sized dollop of olive oil in a pan, heat on high. Lower to medium and put in Jerusalem artichokes (also known as sunchokes) and broccoli stalks. Saute on medium for approx. 5 minutes as you grate the garlic cloves in to the pan, stirring occasionally. After the vegetables have started to soften, add in flour, nutritional yeast, and spices. Stir into olive oil and vegetables to create a roux, then put back on medium heat for approximately one minute. As you smell the flour starting to cook, slowly start stirring in the soy milk while also adding in the broccoli florets and tomatoes. After you have a sauce and the vegetables are cooking, allow to simmer for about 3-5 minutes. Stir in rice, adding soy milk or water as necessary. At the end, add salt and pepper, stirring to complete.

Turn off and top with one squirt of lemon juice.

Serve.



This tasted fantastic. I took pictures that didn't turn out, but it was nicely yellow-ish colored and tasted both healthy and fantastic. This would be phenomenal with rocket or spinach added in toward the end (we ran out of sauce-y room) and could use most vegetables.

Enjoy!

vinegar substitutes?

I found a few inticing salad dressing recipes in the memories, but some of them have vinegar. I just hate vinegar. Even the smell makes me gag sometimes. So, my question is this: Can I substitute the vinegar with water? If it's just a tablespoon I'll leave it out, but some recipes call for fractions of a cup. Also, are there any spices I could use to give the dressing flavor? Because if I replaced vinegar with water I imagine the dressing would be bland.
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