March 25th, 2005

Peanut Butter Eggs

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. :)

Click for recipe and picturesCollapse )
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Layered peanut butter/ chocolate fudge?

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.

Averted kitchen disasters

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.

(no subject)

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.

Additions, subtractions, comments ?

I apologize for the crossposts.

Breakfast smoothies

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?

x-posted all over the place

(no subject)

I have three portabello mushrooms languishing in my fridge.

They've been there for about a week.

They smell okay.

However, when I cut them open, one of them is mushroom coloured inside, and the other two are slightly darker (sort of a mottled brown?)

Are they safe to eat?

sort of muffins.

i found this recipe while flipping through vegan cookbooks at chapters, and had to write it down because it was so easy and lacked sugar, oil, or any unhealthy badness.

4-5 bananas.
1 cup raisins.
3 cups rolled oats.
1/2 cup peanut butter.
1 tablespoon baking powder.
1 tablespoon cinnamon.

mix it all up in a bowl (might take awhile for it to be thoroughly mixed because there's no liquid, but it does work!), spoon onto a muffin tray, and bake for 25 minutes at 350 degrees.

the result isn't very muffin-y, but they taste fantastic.
it's kind of like compact oatmeal, or something.

(no subject)

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.

Thanks!

Easter

What is everyone doing for Easter?

Just wondering, maybe I could grab some ideas!

I wish I could sit down with kids and paint SOMETHING. Painting and thusly wasting eggs is such a terrible idea. :(

(no subject)

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.
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(no subject)

so I made hummus today from scratch (like soaking the beans an all that)

and I thought they were good and done.

but I ate a little and now I have a belly full of farts.

can you cook the hummus to release the gassyness, or is my hummus farty hummus for good?

thoughts? opinions?

I'm hoping I maybe just ate too many other beans for lunch. but I suspect the worst.
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(no subject)

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!

meltie tofu topping.

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.

heres the dough recipe:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24119,00.html

the toping melted somewhat. I was pleased with my faux cheesy/tofu scramble mess.

VEGAN HAGGIS

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!

Aye, this is a bonnie recipe!Collapse )
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