April 24th, 2005

unsweetened bakers chocolate

So I have two boxes of unsweetened bakers chocolate, and although I *can* run to the store and buy some chocolate chips, I thought I'd ask here first:

If you want to make a chocolate sauce for dipping truffles into, is there any way to do that using unsweetened bakers chocolate and sweetener?

For sweeteners I have:

white sugar
brown sugar
fructose (dried)
maple syrup

I'd prefer to use fructose, maple syrup or molasses (I'm staying away from refined sugar), but anything at this point would be great, since I'm hoping to make a gift for someone else.

I did check the memories, but couldn't find anything conclusive. All help is greatly appreciated!
  • webtar


I just got a zester!! It's been fun. Who knew you could "zest" cabbage?
What else besides cirtus could I use it for?

So far I have:
I've zested lemons for a lemon dill salad
Zested Oranges for a silly garnish
Zested Cabbage and Lemon for garnish
Dreamed about zesting chocolate

But besides garnish, what else would be good?
poppy seed muffins with lemon or orange zest?
apples? cucumber? carrots?

I love kitchen gadgets!
  • offish

Tomatoes stuffed with Red Lentil Hummus and Basil, with Sweet Corn Guacamole

I wish I had taken pictures... Anyways I made these from my new book, "The Artful Vegan; Fresh Flavors from the Mellenium Restaurant." I'm posting a bit of an adapted recepie, the book calls for sprouted quinoa which I did not have time to sprout. It was gorgeous and delicious, the type of recepie that really celebrates the quality of seasonal vegetables rather than trying to imitate an animal based diet. One side note, don't make plated recepies for big holidays like Passover, it's too much work and hard to coordinate with all the traditional stuff.
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P.S- If you do make this, please post pictures! I don't have a digi cam, and it was sooooo pretty I feel bad not sharing.

Tofu Help?

I've been reading posts in this community for a while, and finally decided to join. I am not quite vegan yet, but I am slowly getting there, and I have been a vegetarian since the 5th grade.

Anyways, I froze a block of tofu, because I wanted the spongy texture that everyone has been talking about, and it also seemed like a good way to preserve it. I just took it out of the freezer today, and it's a yellowy color. Like iced pee or something (not to be gross). Would it be ok to eat still, and how long will it take for it to thaw? I'm very hungry and want to make a marinade and eat the tofu with some spinach and rice. Any help would be great.

  • Current Music

my monthly reminder.. ;)

for anyone who wants to come join the vegan cookie swap, and swap delicious cookies with someone else in your general area - see vgn_cookie_swap's info page. we have tons of U.S. swappers, a good number in Canada and a few in Europe at this time. c'mon, join. it's fun, and there's nothing better than receiving yummy vegan cookies in your mail. ;)
Pills- pic by suzi9mm
  • poxyd

(no subject)

I made this yesterday and it was Yummm...
Italian Lentil Soup
(recipe completely bastardized from "Please Feed Me, a Punk Vegan cookbook")
Get out yer crockpot
put in some olive oil (1/4c, but i never measure things so :P)
throw in some onion (1 small onion according to the book, however much i wanted, but none for you if Craig is going to eat it, we don't want to kill him!!)
add some garlic (yummm... lots of garlic)
put in one can of crushed tomatoes
add some lentils (don't soak them overnight if your going to crockpot it all day, but if you want to cook it faster then go for it)(oh, and 2 cups of lentils according to the book, but again i don't measure)
fill up remaining crockpot space with water or maybe vegetable stock (I just used water)
Add lots of spices. Get creative damnit.
Turn on your crockpot and away you go!! It was tasty...
~Poxy D.~

Crisp Tempeh With Mango And Hot Pepper

This is from The Bold Vegetarian Chef, and it's really tasty and so fast to make. I made it last night and my omni boyfriend liked it as much as I did.

1/4 cup vegetable oil
1 package tempeh, cut into 10 strips
1 medium onion, coarsely chopped
2 mangoes, peeled and cut into 1/2 inch dice
1 or 2 fresh jalapeno peppers (I used one jalapeno and 1/2 habanero 'cause I like heat)
3 tsp dry white wine
2 TBS plus 1/2 tsp sugar
1 TBS red wine or peach vinegar (I used red wine)
2 TBS coarsely chopped fresh cilantro


Heat the veggie oil over medium-high heat. Add the tempeh strips and fry on both sides until lightly browned, about 2 to 3 minutes. Drain on paper towels, sprinkle lightly with salt, and set aside.

Add the onion to the pan and cook until soft and nicely browned - about 7 to 10 minutes. Add the mangoes and hot peppers and cook until the fruit is very soft - about 5 minutes. Add the wine and boil until the wine is reduced by two thirds. Stir in the sugar and cook for an additional 30 seconds or so, until completely dissolved.

Add the tempeh back to the pan, mix everything together, splash with the vinegar and toss briefly and top with cilantro.

  • Current Music
    Moby : Lift Me Up

Urid Papad

I went to a Halal (Halel?) store the other day to pick up a few things. I had no cash, and there was *apparently* a ten dollar min. for checks.
I was rediculously close to the ten dollar mark, so I grabed a bag of "Urid Papads" off the shelf, at a whopping 1.10$ they put me over.

I asked the womyn at the store what they were, as she was ringing them up. She said she never had tried them, but to heat them up and eat them. [The bag said "from India" and the womyn at the store is Pakastani]. It only lists ingredients, no directions.

Well, I just got around to trying them--I put some oil in the pan and the second the Urid hit the cast iron skillet, it bubbled and crinkled up and absorbed all the oil. After eating that one, I felt kind of sick to my stomach.

I still have a bag of maybe 15-20 left. I tried googling; and can find folks selling them online; but no ideas/recipes/suggestions.

I got the black pepper kind.