Hi everyone! I looked around in the memories, but couldn't really find a specific answer to my question.
I just bought pre-packaged fried tofu from a Japanese market, and was wondering if there were any specific ways to cook it since it's already been fried?
Any suggestions for delicious recipes to use it in?
Thanks so much!
so i am cooking dinner tonight for my meat lover roomates. i am determined to turn them on to at least vegetarian cooking. i am making a tomato rissoto, but thats only as a side. what can i make with that for a main course that they would like? they are scared of things like fake meats, so id rather stick to a veggie only meal...i am also not the most experienced cook out there. any suggestions would be great. thanks :)
So i just bought How it all Vegan. If you have it what is your favorite recipe in that book that i should try first? And does anyone know of any awesome easy raw food recipes? thanks!
Hello........I am considering introducing my 16 mo old to nut butters and almond milk but was wondering before I did this if any other parents out there introduced their children to nuts before 3. I have read so many conflicting things about intorducing them to nuts (not whole nuts as I know they are a choking hazard) before 3...some say DON'T DO IT due to allergies......and others say there should be no problem with it if you just do thin layers when it comes to the butters and watch for signs of allergies (no one in my family or his dad's family have allergies to nuts as far as I am aware.)
If anyone has info or advice it would be most appreciated.
***I am posting this question here as I saw a past baby food question get quite a bit of replies.....and I have yet to find a veggie or vegan parents/children's group on LJ.....if this doesn't belong here I apologize.
Anyone have some amazingly yummy recipes for main dishes with about 20g of protein?
I'm up for just about anything, I can always tinker with a recipe to suit my tastes :)
Okay so i'm doing this vegan bake off thing on friday, and i really really want to use my grandmas recipe for Mounds cake (well the filling, i will use my own frosting and cake recipe). It's very easy to convert, the only problem is, it calls for evaporated Milk, now i've never worked with stuff and really don't know anything about it (i'm trying to get a hold of my sister to ask if it's really that much thicker). This is the recipe
!/2 cup evaporated milk
1/2 cup brown sugar
1/2 cup margarine
1 1/2 cups coconut
In a small pan over medium heat, heat milk, brown sugar and margarine until it melts and boils. Reduce heat to low, and cook for 2 more minutes, remove from heat and allow to cool.
Now since it's cooked, in my head i think that just using regular full fat soymilk should work fine. In actuality this probably is'nt the case. So a couple questions, 1) has anyone ever replaced evaporated milk, and if so what (it's not the same as condensed milk, i think) 2) would adding a bit of cornstarch work well enough to keep the filling stable? 3) would soy creamer be think enough?
I'm really set on making this recipe, as it is one of my favorites (with yummy chocolate frosting, and the chocolate cake from sinfully vegan that using soy mayo, that i hopes turns out gooood), so any help will deifnitly be appreciated!
EDIT: Okay i just found a recipe on the white wave site, and it requires cooking it over low heat for 15-20 minutes, ie likely to burn on my friends unreliable stoves, i think my best bets are substitutions, so umm help :)
so i'm making the anything cookies in the soy not oi cookbook, it calls for a "cube of soy margarine" ... i havea container of earth balance... does anyone know what the measurement is that i should use?? i'm thinking maybe it means a stick of soy margarine but i still don't know what the equivalent would be... guh.
I live in Portland, Or and frequent a place called the Paradox. They have the most amazing biscuits and almond gravy. I would do anything for an almond gravy recipe but I can't find one. Does anyone out there have one? It might not be the same but I want to try!
What can I do with almond butter besides sandwiches and waffles?
Also, whenever I TRY to make fudge, it always turns out funny. I use a basic peanut butter, confectioner's sugar, cocoa powder recipe, but it ends up where it's basically just harden sugar that melts in yr mouth (something like cotton candy, except more solid, if that makes sense). Is this just how vegan fudge is supposed to taste?
I'm staying at a friends house over the weekend. They're not a vegan family, but they're vegan friendly. Any suggestions on what foods i should bring to hold myself over?