May 31st, 2005


(no subject)

I purchased a bag of bulk organic mung beans, labelled for sprouting about one or two months ago.

I made a jar of sprouts immediately, and the rest of the bag in my cabneit.

I pulled the bag out tonight to make more...there are small dead black bugs inside the bag, and a lot of the beans now have holes in them.

What are these? I sorted out the bugs, and am now soaking 1/4 c. of the beans for sprouting.

Did the bugs come from inside the beans, or from my cabneit? Are the ones that do sprout safe to eat? I'm really cheap, and hate waste--so I still want to use the "good" ones if possible.

In the future, how should I store extra beans?


Just to give thanks for two fabulous recipes that were a huge hit over Memorial Day: Black Bean Burgers, posted by pinkpunk3, and Lemon Cheezcake (made with millet), posted by freshbakedpi. They were delicious and enormously popular. The biggest surprise was the cheezcake, which was gorgeous - it was incredible that it was millet. I see many permutations: lime instead of lemon, added chocolate, layered with strawberries... Thank you both for posting them.

soymilk gone BAD!

on every container of soymilk i've ever bought, it maintains that the soymilk is only good seven to ten days after opening. is that something to strictly adhere to? what does BAD soymilk look [or taste!] like? i'm the only one in my household that drinks soymilk, and it's hard for me to finish a carton in a week.
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    barenaked ladies!!

Successful Vegan mushroom soup recipe. Gluten/Wheat free

Extra Virgin Olive Oil
3 large onions
2 large cloves of garlic
4 large leaves of fresh basil
4 large leaves of fresh purple basil
750g (1 1/2 pounds) of fresh mushrooms
1 litre rice milk
1 tbs massel chicken flavour stock powder
sea salt
Corn based corn flour/starch

1. Roughly chop the onion and garlic and mushrooms.
2. Sautee all in enough of the oil to prevent drying.
3. When the mushrooms have reduced significantly in size, and the onions have softened, add the rice milk and stock, and season with sea salt to taste. More stock may be added as required.
4. Using a blender/food processor, blend the soup a little, but leave some chunks.
5. Thicken with corn based corn flour/starch to suit.

Viola! Wheat/gluten free Vegan soup. Enjoy.

Please let me know how you go with this one.
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Coconut Gel Stuff

I was thinking about using tapioca for the next vegan_cookoff so I did a bit of reasearch and didn't find any inspiring ideas so I went to the kitchen to try something myself.
I started by cooking/soaking some weird green, red, white and clear tapioca stuff.
I got bored with that.

Strained the tapioca and adding it to 1 can of coconut milk, put it on the stove for 1/2 hour or so.
I had no idea what I was doing or making so I started looking through the cabinets for something to add or to make of it.
EMES GEL!!! I love this stuff.

1 package of gel into the warm coconut milk and tapocia.
Some sugar and some nutmeg.
Then what?
I needed a mold: muffin pan!

I poured the liquid into the muffin pans and put in the fridge over night.
This is what I got in the morning:

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Then I decided it was too boring.
I popped out 4 of the coconut gel thingies, melted them added more sugar and whipped it for 10 min.
I was hoping this would be something like the lemon mirange I wanted to make, or some sort of fluffy marshmellow topping to the gel.
This is what happened:

Coconut Gel
Of course I had to add blue food coloring...?? What was I thinking? I don't know. but I thought I'd share my mess up.

They were pretty tasty, a sweet coconut gel thing with some weird tapioca chunks in it...

Cheez on Pizza

I'm not vegan, but plenty of my friends are so I thought I'd look around and contribute this recipe that tastes SUPER yummy on pizza. I admit its not really cheeselike in texture but its still good if you don't care about that.

a fistful of roasted garlic (really can you ever have too much garlic?)
juice of half a lemon
~1/2 C nut yeast
carton of Mori-Nu tofu
1 t sea salt
spices - this can be anything rosemary, oregano, basil, etc fresh herbs are best but dry works too
anywhere from 1/2 to 1 1/2 C olive oil (change quantity depending on desired thickness)

To roast garlic cut the tips of each clove, drizzle a little olive oil on aluminum foil, place garlic on foil, drizzle a little more olive oil on top, wrap into a ball, place on cookie sheet, 350 for 20 mins. Pop the cloves out of their wrappings - in case of emergency cut off any burned parts.
Toss everything in blender and process until SMOOOOOOOOOTH.

Oh and if you live in Bloomington, come to Greek's Pizzeria where I work. I make this there, and we put this on the pizza.

Can someone tell me the nutrition break down on nut yeast? I get mine in bulk.


Thanks to a month of rain I have tons of rhubarb in my backyard right now. Does anyone have any decent recipes for pickles, relishes or chutneys that use rhubarb? I'm also interested in anything that I could make in my bread machine (i.e. a rhubarb loaf). Every year it's always the same with rhubarb squares and pies and I'd like to be able to make something different this year. I'll take any recipe that's not a square or a pie. Anything. :-)

Bean sprouts.

I bought some bean sprouts, but I don't know anything to make with them. I was thinking of cutting up some tofu to add in, but asides from that, I don't know.

Does anyone know any yummy recipes with bean sprouts?