So, I have a small batch of hot cross buns* currently proving by the radiator. This batch is based upon the recipe in Laurel's Kitchen Bread book I've no idea how they will turn out, but I wanted to bake them for brunch this morning. However, if anyone has a tried-and-true recipe for these, I would love to give it a go for brunch tomorrow :-)
* Spiced fruited yeast-rise cakes, traditionally eaten in the UK during Lent, and apparently purloined by Christian authorities from a pre-existing Pagan recipe (something more like bara brith, perhaps?).
Okay, so I just made this recipe from Vegan Cooking For One, but adapted it a bit. It's REALLY yummy, so I thought I would post the modified version here! This recipe isn't set in stone, so play with it a bit to include spices you like!
Ingredients: 1/2 large onion, chopped finely 2T vegan marge 2 sm tomatos, chopped 15oz can navy (haricot) beans OR 1 1/3c dried, cook according to directions Salt black pepper OR (what I used) Lawrey's seasoning salt to taste dash of cumin dash of lemon pepper seasoning
1)Melt the margerine in a saucepan and sautee onion til soft and slightly brown 2)Add the tomato to the pan and cook until very soft (about 5-7 minutes), stirring occasionally 3)Drain the beans and mash them in a bowl with a potato masher, leaving some whole 4)Add the beans to the tomato and onion mixture, stir well and season to taste! Cook for another 2 min. 5)Turn into a shallow bowl, allow to cool and refrigerate
Serve with toast, crispbread, in wraps or sandwiches!
I was browsing this community's memories, hoping I would find a post about making vegan pancakes with a packaged mix. All of the posts were about making pancakes from scratch. Are there any mixes any of you would recommend? I don't mind putting some effort into my lunch or dinner cooking, but I'm pretty damn lazy when I wake up and make breakfast.
My apologies if this is a stupid question--I've never made pancakes before (vegan or otherwise), so I really don't know what I'm doing.
Current Music:Amon Tobin, Lamb, and Plastilina Mosh
So I was eating a papaya this afternoon, and I tried one of the seeds - it was really yummy and strong and peppery! I looked around online for papaya seed recipes, but all I could find were weird salad dressing recipes. I'm thinking you could do something more interesting than salad dressing with these seeds...like something stirfryish? Has anyone ever used papaya seeds in a recipe?
I have: Extra virgin olive oil, balsamic vinegar, oregano, thyme, garlic powder, onion powder, salt, pepper, red pepper, rosemary and whole wheat pasta. I figured I could make a pasta dish by throwing all this stuff together.. But since I'm fairly new to the whole "throwing things together" scene, any ideas of measurements (vaguely, at least) that I would use for such a concoction? I'm really bad at spices, I'm always petrified of putting in too much. Help!
Have any of you ever tried making this? I don't know if I'm missing something here or not but mine turned out absolutely awful and I just threw it out without even putting it in the fridge. I used 100g soya spread instead of hard margarine and used 100g soya flour. Now, I may be missing some vital piece of information here but when it came to the stage to "pour" it into a dish, it didn't look like it was going to pour anywhwere. It was certainly not anywhere near a liquid state and smelled awful. I just tipped it straight in the bin frustratedly. I'll have to ask eimear what I could have been doing wrong. I just can't work without a tried and tested recipe for something. Do any of you ever feel useless when you can't do something as simple as mixing two things together like this?
I'm a little frustrated at the moment. I'm getting a real urge for some melted cheese and there isn't a single place I know of that sells fake cheese that melts. Reading the memories, I hear loads of people talk about this "Vegan Gourmet" stuff and it looks great but I live in Ireland and they simply do not deliver outside of America. Unless anyone knows somewhere other than the official site which delivers.
This recipie is adapted from the 'Penguin Book of Cordon Bleu Cookery', published 1963, which is wonderfully dated, but has a couple of interesting recipies.
1 onion, finely chopped 2-3 carrots finely chopped Vegetable stock Vegan Worcester Sauce (optional) Tin of chestnuts/chestnut puree
Put a small amount of oil in pan. Sweat the onion and carrot for a few minutes. Add the stock, Worcester sauce and chestnuts. Simmer for about 20 minutes (well, until it looks 'done' to you). I put mine through the blender before serving, but that's up to you.
It's a rather unusual flavour, and I'm still not sure after eating a whole bowl of it whether I like it or not. Well, I've got another bowlful in the fridge to make my mind up with.
Also, I came across this: http://garlicster.blogspot.com/ , a blog about garlic. Some vegan, some not, but lots and lots of lovely garlic... mmmnn... garlic.