vegancooking

i recently visited trader joe's while on a trip and saw that they have what appears to be the coolest thing ever...chocolate-dipped frozen bananas! wow!

i didn't buy them because i wouldn't have time to eat them but i am SUPER-interested in trying to make some of these...does anyone know what i'm talking about? has anyone ever tried to make them? tips? i figure you just freeze some bananas, melt some chocolate, dip the bananas in the chocolate and re-freeze them. the hardest part would be getting the bananas to stay on the popsicle stick.

thoughts?

http://www.livejournal.com/community/daily_granola/22363.html

So, I miss Irish cream liqueur. A lot. And after much browsing, this recipe is the only one I can find that doesn't include eggs. The milk chocolate I can work around, but I'm a little unsure as to what could replace the sweetened and evaporated milks and the heavy cream. Silk coffee creamer, Hip Whip (which I've tried and enjoy ^_^), or perhaps this soy-based condensed milk recipe? I know my favorite whiskey is vegan, and that Kahlua is as well. Can Kahlua be used to make Irish cream liqueur, or are they too different?

Also: I was helping a friend set up for a tea demonstration the other day and was putting sugar cubes in a little dish when, as veg*ns are wont to do, I started reading the packaging. I believe it was C&H brand sugar, and they made it very clear that they only use cane sugar (nonvegan, of course) and basically talked crap about beet sugar (generally vegan). What's so wrong with beet sugar? And though I never use them, I'm kind of a sucker for the cute tidyness of sugar cubes. Do they make a vegan version of these--beet sugar, natural sugar, etc?

(As usual, sorry if any of this is in the memories and I missed it..)

Yes, it's another chili recipe. But chili's just so good and so cheap and so easy to make year-round...so here you have it.

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Cross-posted to easyvegan

So,is the combination of oil and dry sugar in a cookie recipe always going make for a substantially crunchy cookie? I've been assigned cookie baking duties for an upcoming fundraising bake sale. I was hoping to avoid expensive ingredients (maple syrup, vegan shortening, etc) for maximum profit, and since I'll need to bake in quantity I'd prefer to keep things simple (no blended tofu, etc etc). So many recipes I've been coming across in my research, as fabulous as they probably all are, call for these (including in the memories here). I did find a choco-chip recipe that called for plain ol' oil and white sugar -- my trial batch turned out tooth-breakingly crunchy though. But I suppose that's just the nature using of those two ingredients together, eh?

So my husband is still sick, so that means I've been making lots of soup. I made this last night off the cuff and it turned out SO DAMN TASTY that I actually made it again tonight, only I went out and bought a stock pot JUST so I could double the recipe X^D. It takes amazingly like grandma's chicken soup! So here it is in all it's glory!:
Kat's Famous Un-Chicken Dumpling Soup!
*all amounts approximate, add more or less to taste!*

3 sm onions (I used 2 sm and a banana shallot!), sliced or chopped roughly
1 block frozen tofu, defrosted, and squeezed of excess water
6-8 cloves of elephant garlic (or 10+ regular), minced
6 sm-med carrots, sliced
1/2 head of cabbage, roughly chopped. (I cut an X into the top, then slice it like bread)
1 large sweet red pepper, chopped
1 hot chilie pepper, chopped with seeds and pith
veggie stock (i used about 2L), adjust to your pot
1TB dried basil
olive oil for sauteing

Dumplings:
2c self raising flour
1tsp salt (I used onion salt)
4TB olive oil
pinch of baking powder
1c soy/rice/oat/almosnd milk (I used vanilla soy)
1/2c chopped fresh herbs (I used chives and rosemary mmmmmm....)

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