So, this morning, as a Mother's Day present to myself, I decided to make something easy and tasty for breakfast. I went to the PPK's website and found a recipe for cornbread muffins. I haven't found a good recipe for them since going vegan over two years ago, but it had great reviews and I thought I'd try it.
I am so glad I did. If you like cornbread, and you grew up on the sweet kind like I did, then this recipe is so for you:
I don't know if anyone here has ever been to Pizza Luce (an italian restaurant in Minneapolis, MN) but they have this AMAZING vegan mock duck muffaletta.. I usually order it without the mock duck, because I am always hesitant about it.. but it is still always amazing. It has a vegan ricotta cheese that is a "special recipe" to the restaurant and barbeque sauce and other amazing things.. the description is: spicy mock duck and our very own 100% dairy free rinotta uncheese (*contains nuts) with our special blend of olives, peppers and garlic topped with barbeque sauce, onions, tomatoes, banana peppers, lettuce and italian dressing, served hot it is honestly, the most amazing thing I have ever eaten.
so I was wondering if anyone had a recipe for vegan ricotta.. one that you have tried and love.. because short of going to work for this restaurant when I move to minnesota, I have no idea on how to duplicate this recipe.. which is sad because it might be my favorite food ever.. and I live 800 miles away from it.
thank you. -Danielle.
Current Music:my lover playing marvel vs. capcom 2
This experiment has actually made me more interested in actively pursuing more raw foods. I keep saying I'm interested in it but haven't broken out of my eating habits to try much of it. Hopefully I'll be posting more recipes as I try them. :)
You have to try this! I love pizza, but sometimes soy cheese/vegan cheese really rubs me the wrong way, & sometimes pizza with no cheese is just too boring for me. I made this for lunch today and it was so delicious... (it's from the Uncheese Cookbook, paraphrased by me.)
2 6-inch tortillas (i used flour, but the recipe said corn.) 1/2 cup white beans 3 tablespoons of pizza sauce (i used spaghetti sauce, which worked fine) 1-2 tbsp olive oil (optional, i skipped this) 1-2 tbsp vegan parmesan sprinkles 1/4 tsp oregano 1/4 tsp garlic powder pinch each of: salt, pepper, and cayenne pepper
preheat oven to 400 degrees f. lay tortillas on a dry cookie sheet. put ALL remaining ingredients in a bowl & mash them up with a fork or potato masher. Spread the mixture on the tortillas. Bake until tortillas are crisp & pizzas are golden-brown on top (15 to 20 minutes.)
I'm sure these would be great topped with veggies of choice, too.
so tasty & filling, and the white beans give it a similar texture to a pizza with cheese.
i have been looking around and have been reading a lot about ener-g egg replacer being kind of bad for things like a quiche. i was planning on making one tonight and have already made my vegan pie crust. if i don't end up making the quiche, any ideas on what to do with this uncooked wheat pie crust i have sitting here? should i just go ahead and try the quiche? i just don't want it to go to waste if it is really nasty.
seriously, i cannot figure out how the asian restaurants do this. i've tried browning/frying tofu to come out like they make it at asian restaurants a dozen or so times and it's a disaster each time.
i dice it into cubes and cook it on high (gas stove) in a non-stick skillet with some vegetable oil until browned on the one side then flip it to another side, etc. but it usually falls apart when i try to turn it over. the browned part will stick to the skillet and come off the cube when i try to turn it over. that's the most common of the problems.
what am i doing wrong? i can cook anything else with amazing finesse but my favorite food is always a failure.
I've probably posted about this before, but I've just gotten re-excited about the many possibilities for fancy yet easy pie crusts. Add nuts! Add herbs! Add spices! It takes so little extra time and effort, but the resulting crusts are extra-fabulous and impressive.
To fancy up your crust try adding 1/2 cup of finely chopped/ground (again, coarse-sand texture--the food processor is your friend!) nuts and or dried herbs or spices. One of my favorite combos is walnuts with dill (currently in the oven with a tofu-spinach-mushroom filling). You could do almonds and cinnamon or cashews and nutmeg for fruit pies or Italian seasoning with cashews or walnuts for a pot pie.
One thing to remember--the crusts will brown more quickly with the nuts in them, so be careful not to let them burn.
Just wanted to share an absolutely delicious, fast, and ridiculously tasty recipe that costs practically nothing to make. I may have posted this once before a while back, but ( now I have pictures...Collapse )
Hello all! I'm Naomi; I just joined. I've been vegan for about 1.5 years, and I thought I'd introduce myself by pointing out these two wonderfulllll recipes from the wonderful Food Network: ( Mushroom CrostiniCollapse )
Anyways, I have a bunch of white button mushrooms left over from the first recipe, and I was wondering if anyone might recommend a recipe using white buttons cooked, fried, grilled, ground up, well seasoned, etc...anything but plain and whole, really, I'm just not a plain mushroom person. I checked the memories but if I missed something, please point me to it. Thanks :3