April 3rd, 2005

homemade bread

I tried out my new breadmaker for the first time tonight, with tasty results. Thanks for all your help! I used a recipe from the booklet that came with the machine and just skipped the dry milk. It turned out just fine. :) So, I think the moral of the post is that you don't need nonfat dry milk to make tasty homemade bread in a bread machine.

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(no subject)

i got thisCollapse )recipe from KEJLINA
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i used raisins and pecans as my mix-ins, and i had to bake them for twenty-two minutes, but that's probably because i made them so big. my oven takes forever to heat up, too, so i usually bake things at lower temperatures since i'm impatient.
this made fourteen big-ish cookies.
they taste like banana nut bread and then some. so so good.
my dad had one and said they were "tasty... very tasty in fact." he doesn't typically like vegan (or even vegetarian) food, so that's just a testament to how much these cookies kick ass.

(no subject)

i stole this from some show on the food network and veganized it. it's nothing special, but it cured my craving for starchy goodness today.

horseradish mashed potatoes

2 1/2 lbs baking potatoes
1/2 c soy milk
2/3 c tofutti better than cream cheese
2 tbsp prepared horseradish, drained
2 tsbp chives (optional)

wash & cut up potatoes. i left the skins on, but you can peel them. add salt to water & boil. when they're tender, drain & add to a bowl. add soy milk and "cream cheese" and mash. you can use a mixer or do it by hand. i like my potatoes somewhat chunky, so hand mashing it is. add the horseradish (i added 3tbsp because i like a little kick) and chives. salt and pepper to taste. enjoy. we all need a little starchy pick me up every once in awhile and this was better than plain mashed potatoes with earth balance.

question, though. what else can you really do with horseradish? i was going to add it to some veganeise and make some vegan horseradish sauce, but besides that, i'm lost. i like the taste of it but i'm not sure what else it would go well with.

A very rich chocolate cake

I'm not a great creator of recipes, i'm usually too nervous in the kitchen to create cakes without recipes, but I woke up this morning, and i wanted to make the kind of cake that was so rich, dense and chocolatey that you couldn't possibly have more than a tiny little slice even if you wanted to. I scoured the internet, but i didn't find anything suitable. Apparently, the thing i created is a little like the cake in matilda that the trunchball makes that kid eat all of. So i thought i'd share it here, in case anyone else wants to make themselves feel a bit sick in a good way...
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(no subject)

so what do YOUUU eat when you crave raw fish?

I've been getting some non vegan cravings recently. and I really hate that. and I dont want to break down and eat my fishie friends!

I could write some serious love letters to sushi with raw fish.

and so as to not disgust anyone, I wont start with that on here...

but does anyone have any suggestions? I miss the taste, but I think its largely a texture thing.

fish (er, well, specifically salmon (mostly which my family had caught)) was actually the thing that kept me from being fully vegan for a long time. I stopped eating dairy and eggs before I stopped eating fish. and its the thing that I struggle with most. occasionally I wish I could have a bite of chocolate cake or a slice of pizza. but I think I crave fish more than cheese. I've been trying to keep up with the flax oil and vitamins and eating healthy stuff so I'm not deficient in stuff, but I'm still craving it.

I'd love some reccomendations!

whole wheat pastry flour pie crusts

has anyone had trouble using whole wheat pastry flour for pie crusts? i've made three or four pies recently and the crust fought me every step of the way each time. they will just NOT roll out right. they get sticky instantly and are a pain in the butt to get off the counter/wax paper/parchment paper (i've experimented a lot, thinking it was just the surface i was rolling them out on at first). i used two different types of shortening (earth balance and a store brand tub shortening) a couple times, thinking maybe it was that, but nothing changed. i keep everything cold (roller, dough, water for mixing) and know better than to over-mix or handle the dough excessively. the only thing that has changed from the awesome, easy-to-work-with crusts i was making last fall is the flour. then i was using unbleached, now i am using whole wheat pastry flour. so, yeah... anyone else had this problem?