I boiled a mix of vanilla soymilk and water, added the rice and a cut-up ripe banana, and supplemented with a handful of TVP for bulk and protein. This was cooked on the stovetop, stirring constantly, for maybe ten minutes until the rice had softened (the mix was still fairly wet, but not liquid), then covered and transferred to the oven at 275 for 20-ish minutes while I ran an errand. When I came back - soft, fluffy, tasty banana rice pudding. The TVP had disintegrated, and what with all the the soymilk and the banana, it didn't seem to do a thing to the flavor.
Any ideas for more things to do like this? How do you make leftover-rice pudding?
Does anyone have a good recipe for crumpets? What are some of your favorite toppings and spreads for them?
1 onion, chopped fine
1 bell pepper, diced
1 spicy chili, or more
1 can pintos
1 can kidney beans
1 can diced tomatoes
1 c. vegan mince
splash of apple cider vinegar
black mustard seeds
Brown the onion with a bit of oil, when the sugars are released, add mince and aminos to "brown", then add all other ingredients & seasonings. If using canned beans, drain the liquid if salt (or sugar!-- blech) have been added. Add vinegar and whole chilis to taste (take them out before serving). Simmer for 20-30 minutes. This would also be good in a crock pot.
I served it with a little mound of quinoa in the middle (thanks to secretumeumihi for the idea)
(xposted to my journal)
not healthy at all but it was quite good!
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I soaked the tofu in malt vinegar over night. the deep fried tofu turned out very good especially the places where the taste of malt vinegar was the strongest. It seems the vinegar didn't get absorbed a whole lot into the centre of the block and I even had it cut in half... I'm really not familiar with how to prepare it. You'd think after being vegan for 4 years I would but this is only the second time trying it since my first experience was not so good. Silken tofu, otoh, I use a lot for desserts, etc. Next time I marinate it I'll cut it into 1" slices. but yum, it was really good. the malt vinegar is what really did it. I used the sol cuisine firm tofu which doesn't have that really spongy texture and I did freeze it beforehand. After dipping and letting it deep fry for a minute or two, I took it out and placed it back in the batter and fried it until golden brown.
I veganised a childhood faveorite of mine. I liked it so much I had to share. It's a fairly involved process, three steps, four if you include mashing the potatoes, but it freezes well and is totally worth the effort.
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This recipe comes from the cookbook How It All Vegan! by Tanya Barnard and Sarah Kramer.
6 cups water
1 1/2 teaspoon dried cardamom
1/2-3/4 cup sweetener (I used brown sugar)
1 1/2 cups soy milk
4-5 bags (or tablespoons) orange pekoe tea (or peppermint, but I've never tried that version)
mint sprig (garnish)
In a medium saucepan, add water, cardamom, sweetener, and soy milk and bring to a boil. Remove from heat and add tea. Let steep 3-10 minutes (I prefer about 15!). Remove tea bags and pour into pitcher and chill for 30-60 minutes. Pour tea over ice in large glasse and serve with a sprig of mint.
Makes 2-4 servings.