March 23rd, 2005

Quinoa Salad with Chickpeas

(serves 4)

2 C cooked rice, quinoa, or corn pasta
1 C garbanzo beans
2/3 C steamed broccoli, chopped
1/4 C red onion, diced
1/4 C green pepper, diced
1/2 t basil
1/2 t tarragon
3 T olive oil
1/2 lemon, juiced
1/8 t sea salt

1. Combine all ingredients in a large bowl.
2. Mix well, then chill for at least one hour before serving.

(no subject)

i never noticed there was lactic acid in soy sauce because like, every recipe in "how it all vegan" calls for soy sauce.
are there brands (i use la choy or kroger) that have animal-based soy sauce?

Lemon Poppyseed Cookies

These Lemon Poppyseed cookies are soft, chewy, and tangy. Maybe it's just me, I prefer desserts that aren't cloyingly sweet. I used a prune purée to replace some of the fat and to act as a binder. I suppose one could replace it with applesauce.....I've never tried that and it would be great to know if that would work! Anyway, I have also included the recipe for the prune purée. It's super easy, just heat some pitted prunes and water and whirl away in a blender or food processor until smooth.

Recipe Collapse )
  • Current Mood
Cute puppy
  • taffyt

Maybe off topic??

I bring baby carrots to work to snack on..I let them sit on my desk. When I take them home, should I leave them out - or put them in the refrigerator?

Thanks! (it's food related more then cooking related) Let me know if you think I should delete it.

the sequel of the mystical sauce

hi, it's me again! i'm still working on recreating the pizza i posted about a few days ago. most of you suggested tzatziki as a sauce, but i had my sister read the ingredients of a jar of this sauce to me, and it doesn't sound like the right thing.

Collapse )
yes, they of course don't write any amounts when they list the ingredients, and doesn't specify the actual spices. i do think i have the mix of spices to cook the seitan in though (black pepper, cumin, pepper, oregano, salt, onion powder, garlic powder and cayenne), so at least i've got some of it down. i'm at loss as what spices to put in the sauce... i can't for my life remember what's in it. i just remember the sourcreamish taste and the garlic. hm hm. maybe i should just put some black pepper and vinegar in there, as the tzatziki recipe suggests. or should i put some of the spices for the seitan in there instead and hope for the best? i'm leaning towards a little of both. what do you guys think?

Homemade salad dressings!

Alright, I know y'all out there have invented some very creative and tasty salad dressings! I'd love to hear what y'all have come up with! I'm not too interested in simple oil/vinegar/herb stuff, but rather more creative stuff like the creamy avacado that was mentioned on veganpeople the other day. So... share away! (feel free to post the tasty recipes you've found elsewhere, too)
  • aglive

ener-g in a bread machine

before i was a vegan, i thoroughly enjoyed this recipe for swedish chocolate bread in my breadmachine.

i am planning on substituting soy milk, and using vegan margarine, but can i use ener-g egg replacer in a bread machine? i would use a different recipe, but i need to bring in something for german class. it would be very easy to transform into "german" chocolate bread, and it is sehr lecker.


From AOL's 9 best food for your body article.
"My perfect food is tofu, made from soybeans. I combine it with dark chocolate to make a tasty pudding. That's the great thing about tofu -- mix it with anything and it magically takes on the taste of those foods you can't live without. Other virtues of tofu are that it not only may help reduce the symptoms of menopause but it also may help lower cholesterol and may cut the risk for breast cancer." -- Susan Love, M.D., medical director of the Susan Love, M.D., Breast Cancer Foundation "

I thought it was a good thing to post :)
godless whore

(no subject)

Okay, I've tried that strawberry lemonade cake posted a long time ago ( TWICE! Both times it has come out sort of soggy and gummy on the inside... The second time I even added more baking powder to help it rise, but the end result was the same.

I'm using a different egg replacer to ener-G... mine's from Allergycare, but I think it has the same ingredients...It says to use 20g per egg you want to replace (it also says to sift it into the flour instead of adding water to it), but the recipe just gives amount for ener-g. If anyone could help me, I would love you forever. I am absolutely DETERMINED to get this cake fucking perfect. =[

It sounds so good...*cries*
  • Current Mood