So I live with my mom, omni, for at least the next six months. Occasionally she cooks eggs with the same skillet I make olive oil based pasta sauces in. No matter how much I clean the cookware, I can still taste the residual egg taste. It's gross. Anyone else experience this? Any solutions?
My boyfriend's dad is a pastor, and around Easter all of the church ladies make him peanut butter eggs. Lots and lots of peanut butter eggs. I've been craving them something fierce, but since the church ladies' eggs are definitely not vegan I had to make my own. They came out perfectly. :)
How would I go about making a batch of fudge that is one layer of peanut butter and one layer of chocolate? Do I just make a batch of peanut butter fudge, let it firm completely and then add a batch of chocolate fudge batter on top? Or would it be better to marbelize them?
Every time I make a dessert lately, I saw to myself "this is the last one for awhile!" but that sentiment never lasts, hahaha.
Let's talk about times we've really screwed up recipes, yet still managed to save them.
The first time I made a bean salad, I didn't know that the string beans had to be cooked. So I used a can of mixed beans, a bunch of raw chopped green & yellow beans, some chopped onion, olive oil, vinegar, a bit of sugar...
And when I went to eat it, I realized it was disgusting for me because the textures of the cooked and raw beans contrasted way too much.
I thought, well, maybe I could pick the raw beans out and cook them and add them back in. But I had made such a quantity of salad, that task would have taken me hours.
My day was saved when my mom said, "why not make soup?"
So into the soup pot went the bean salad, along with chopped carrots, cabbage, tomatos, garlic, soup boullion, and barley. I simmered it until tender and added a lot of fresh parsley and dill. The end result was DELICIOUS.
I have recently been asked if I could draw up a nutrition plan and budget to help feed those in Detroit (oy) who have various ailments (AIDS, cancer, mental illness) and/or severe poverty. I would like to build a food plan that strongly supports the immune system yet is not expensive- feeding 15,000 a month here guys ;) In the diet I would like to promote organic juicing, macrobiotics, vegan cooking and raw food snacking- all costly, time consuming and totally disgusting to those who are receiving the diet –but only a food plan without compromise can do some good here. Budget guidelines are – make it was cheap as you can.
Alright, so I'm trying more and more to avoid both sugary and processed foods, so I've decided that I'm going to start making fruit smoothies for breakfast, instead of the granola that I've been living off of. I've been adding frozen bananas, other assorted fresh fruit and some raw sunflower milk. Only... that's not at all filling enough. I'm way hungry two hours later. What else could I add to make it more filling?
Hi. I'm making the hot open-faced tempeh sandwich from the Angelica Kitchen cookbook (so good). It calls for an olive oil-apple cider/juice-soy sauce marinade for the tempeh and I don't think I have apple juice/cider. Any recommendations, or is it impossible to sub for appley flavoring? If it helps, I've made it before, and it doesn't really taste like apple at all.
hopefully this is a pretty simple question: i found a brownie mix that doesn't have an animal products in it, hooray, and i would like to know what i could put in it instead of the eggs, as i don't have an egg substitue. i know things like applesauce will work in cake mixes, but i wasn't sure browines. thanks in advance.
this is probably the stupidest question you will ever read. but, i was wondering what you guys use to season your tofu? i've used teriyaki and chili powder, but neither taste that great. i was just wondering what you guys usually do, as you are more experienced with vegan cooking than i am. thanks a bunch!
today i discovered that as far as faux cheesy toppings go, I sort of made it work a little. glaze a pizza crust with way too much margerine (spectrum here) then mix tofu and tomatoe sauce and mix in nutritional yeast. I baked my pizza at 500 for 15 minutes.
Okay, first of all, forget everything you think you know about haggis. Modern haggis is not boiled in stomach and it doesn't have weird animal parts in it. What it IS is the tastiest blend of oats, grains and pulses you have ever eaten! I had haggis for the first time last year on Robbie Burns day with my husband (who's dad was was from Aberdeen) and had it again in Edinburgh last year and I was totally hooked! I came across this recipe recently and made it tonite and it is FABULOUS! It's a bit labour-intensive but TOTALLY worth it! A few notes on this recipe:
1) Make sure you have a big ole' stock pot. This recipe makes a LOT. It doesn't look like tons, but haggis is VERY filling. I made the full recipe and my husband and I barely made a dent in it. I reckon this serves about 8 people, possibly more. If it's just a few of you, I reccomend cutting this recipe in 1/2, or even 1/3!
2) Make sure you have a big casserole dish!
3) This recipe is in metric measurements, so the amounts go by weight, not volume. If you use American measurements, use a dietary scale or you can also find a place online to convert it!
4) Serve with 'neeps and tatties aka turnip and potato mash!