May 14th, 2005

Ideas needed...

I remember someone making a post about this months ago, but I can't find it. I'm taking a really important exam (an RN licensure exam) on Tuesday, and I need some of y'alls ideas about what to make for breakfast and take as a snack. My exam is at 10am and will be 5 hours long, so I need to eat a good breakfast and take a snack for the break. It's going to be a tiring exam, and I want something that will sustain me plus help me think and remain alert for that long of a period. I guess I should avoid caffeine and simple carbohydrates as much as I can since they would make me tired halfway through. So, what sorta concoctions have y'all made and had success with in similar situations- any help and ideas you can share would be greatly appreciated!

Veggie rot...

How do I keep fruits and vegs fresh? Tonight I had to toss moldy apricots and two very squooshy avocadoes, and I bought them a week ago. I keep most vegs in the fridge but I am not sure what should be refrigerated and what shouldn't. I really don't want to go to the grocery store more than once a week.
  • Current Mood: annoyed
  • Current Music: Got Body if You Want It -- The Gossip

Romanic Vegan Picnic

Thanks to everyone who helped me decide what to make for my picnic! It turned out great : ) Here's what I ended up doing:

Menu
Pimento (Faux)Cheese Sandwich
Faux Turkey, Baby Spinach, and Tomato Sandwich
Peanut Butter & Blackberry Preserves Sandwhich

Strawberries, Grapes, Sliced Kiwi, & Sliced Banana
Homemade Vegan Whipped Cream

Chocolate/Vanilla (Soy Dream)Ice Cream Sundae

Red Grape Juice

And here are some picturesCollapse )


If you need recipes for any of it, just ask : )

Thanks again!
  • Current Mood: pleased

(no subject)

I went to the grocery yesterday to get ingrediants to this recipeCollapse ). I went to a local Giant, and I got what I could. They have a pretty good selection of things, anyways. I could not find an egg replacer.

Is there anything I can use around the house as an egg replacer?

I wanted to make it tonight. I have a local grocery that basically carries Boca , and Silk Soy Milk. There is a Wal-Mart about 30 mins away. (I live on an island, so my options are very limited unless I want to drive an hour each grocery trip)
help!

Rolls that Rock

"As you know, Bob..." yeast risen bread is more nutritious than chemically risen. Inspired by this, I've 'created' Rolls that Rock.

Simply put: make your favourite bread dough. When it has risen, gently work in your favourite muffin flavourings. Shape into small rolls on a greased baking sheet to rise for up to an hour. Bake for half the time the loaf would have taken. Devour with delight.

The long versionCollapse )
  • Current Mood: creative

Fancy schmancy desserts?

I'm going to a small cocktail party tonight, and I wanted to bring some sort of snazzy dessert. Usually I'd just make cookies for get togethers, but since this is a grown up event, something classier would be good.
However, there are a few stipulations!
-It can't be served frozen or hot because it's a half hour drive.
-No silken tofu or chocolate chips or a lot of cocoa powder because I can't go to the store to get any.
-No jam or perserves because I need to save mine for breakfasts!
-The only fruit I have are two bananas, some pineapple that's starting to turn brown (EVEN THOUGH I CUT IT LIKE TWO DAYS AGO AND IT'S BEEN IN THE FRIDGE), some old strawberries, oranges, apples, and pears.

If you can suggest anything, it'd be a major help! Thanks in advance.

vegan_cookoff DISASTER

So this weeks vegan_cookoff ingredient is apples. Easy enough, right?

Well, I had one sour granny smith apple left, so I figured I'd try something uber fancy. My original idea was crepes stuffed with polenta, soy-sausage, and apple.

I ended up deciding on spinach instead of polenta. Mistake #1.

Mistake #2 was with the crepes themselves. I'm out of oil, so I was going to melt margarine into the batter, but then I was reading the ground flax package, and it said to use flax for oil in a 3 to 1 ratio, so since the crepe recipe called for 2 T oil, I used 6 flax, plus another T for egg replacer.

The crepes turned out like omelettes, which wouldn't be so bad in a completely different recipe.

So my crepe-omelettes, stuffed with spinach and mushroom, and sauteed soy-sausage, garlic, and apple, with creamy pepper sauce turned out really awful.

You may all laugh at me now.

flax omelettes

The "crepes" I made for the vegan_cookoff turned out more like omelettes. They might be really good with cheez sauce, fried onion and garlic, or something other than what I put in them. Here's the recipe:

1 cup whole wheat flour
6 T ground flax seeds
1 more T ground flax seed whisked in 4 T water
1 1/2 cups soy milk, 1/2 cup water
dash black pepper
dash braggs, soy sauce, or salt

Whisk everything together in a large bowl until there's no lumps. Let sit for 5-10 minutes to allow the flax to absorb the water. (Now is a good time to feed the cats if they're swarming around your legs, 'cause you forgot to feed them before you started cooking)

Heat 1 tsp margarine or oil in a non-stick skillet on low heat. Pour batter in 1/2 cup at a time, and shake pan to spread batter into most of the bottom of the pan. Cook 5 minutes or so until sides are curled up, shake pan to release, and flip. Cook another 5 minutes or so until bottom is crispy and lightly browned.

Smother in cheez sauce, onions, mushrooms, or whatever sounds good, fold in half, and serve.

Bananas Foster- why no flame?

I made bananas foster tonight, excited about the prospect of igniting poor innocent bananas ON FIRE! (Just kidding, I mean no ill will toward bananas). But when I tried to light the bananas on fire with a barbecue lighter, nothing happened! Do you think it was from not having enough liquor in the recipe? I cut the original recipe by 2/3, so maybe that's why...

Even with no flaming bananas, the recipe was delicious!

Recipe belowCollapse )

yogurt, part 2!

i made yogurt yesterday and it worked! i made about 1/2 quart in a mason jar - i used vitasoy soymilk, plus 2 tablespoons of dairy yogurt with active cultures (i'm not vegan so using dairy yogurt to start it was fine for me - may not be for some of you). i sterilized the jar, lid and a metal spoon (for stirring) by boiling it all for a few minutes. i then poured in the soymilk and let it cool (i don't have a candy thermometer but it's supposed to not be above 120 degrees F). i then stirred in the yogurt well and put it in my pre-heated oven (i used an oven thermometer to ensure the oven was not too hot). should be between 90-120 degrees (not over or the cultures will be destroyed). i found that incubating it in my oven with the oven light on the whole time (and the oven off after my initial pre-heating) was sufficient in terms of warmth. i put the jar near the light. i left it in the oven for about 12 hours but i did notice that after about 6-8 hours, it was yogurt already. i poured off the top bit of whey after about 6 hours later (cuz i didn't want it to mix in too much and make the yogurt more watery) and put it back in the oven. i'm going to save about 3 tablespoons from this batch to start my next one.

my one question is: how do you make the yogurt thicker? it tastes fine to me, but is milder-tasting and less sour than store-bought stuff, and is also thinner in consistency. i wouldn't mind if it was a bit thicker and stronger tasting. any ideas? do i just need to up the temperature (i probably had it at 90-100 most of the time) or leave it in longer? or..?

edit: for those who cannot tell, this can very easily be veganized by using soy yogurt (but it must have active cultures - as i mentioned in my original entry, my old roommate didn't have much success with soy yogurt because the kinds we have available here do not have enough active cultures) or a commercial vegan yogurt starter instead.

Pinto Beans

The other day at Trader Joe's I randomly decided I'd pick up a can of Pinto beans. It's 9.5 ounces drained I believe. (According to a really confusing can label.)

So yeah, I have no idea what to make with them! Any suggestions? Hopefully nothing too "out there" as I will not be going to the food store again for a few days. It can be for lunch or dinner, I don't really care.

Thanks.