vegancooking

i was wondering if anyone had a recipe for macaroni salad- the kind you use nayonaise or veganaise with. or a pasta salad recipe with vinegar.


thanks, i didn't see any in the faq.

Not too long ago someone posted about growing their own food in one of the many vegan communities around, so I thought I'd show you my fresh breakfast from this morning:
Some potatoes (big and small, I love them all)
4 cloves of organic garlic (the garlic from my yard isn't ready yet and organic garlic is so much more smelly/tastey)
4" sprig of both rosemary and sage (from my yard)
some olive oil.

Chop up and put in 375+/- degree oven for 20-30min.
Pictures under cut.
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Edit:
I also wanted to add that this summer/warmish days I have been enjoying peach and other fruit flavored ice cubes in my ice tea! Right now I am making some mint flavored ones.

I'm trying to decide if I'm being a silly wuss or a self-destructive fool.

I've got some fresh porcini that I bought a week ago at a farmers' market. They got forgotten until now, and one of the three now has a large patch of mold on it. The others seem to be fine and don't smell funky or anything. The non-moldy ones should be fine to eat, right? Obviously I'll wash and cook them thoroughly. Normally, I wouldn't think twice about doing this, but I guess I'm worried that mushrooms might have scarier mold on them or something.

Advice?

2-3 Tbsp. olive oil
4-5 cloves garlic or a medium shallot, minced
1/2 tsp. Dijon mustard
2-3 Tbsp. white wine vinegar or lemon juice
2 Tbsp. soy sauce (I used tamari)
pinch sugar
dash freshly ground black pepper

Saute garlic in the oil a few minutes or until it starts to become translucent. Do not brown. Add the rest of the ingredients and heat very briefly. Remove from heat and set aside.

( Now put it with the mustard greens and serve with buckwheat and sauteed porciniCollapse )

First, I will use this opportunity to say that almost a year after moving out of my mom's house and having no food processer, I finally have one of my own. I got the Magic Bullet (I know, lame right?) and it works amazingly. The only problem is the juicer attachment kind of sucks (I reccommend if you only need one buying it at Target or Walgreens for $60 instead of buying it from them for $139, the only reason I got it from them was that I also needed a blender and second system). One of the nice things about is that, being the only vegan where I live, the small container size lets me make my stuff seperately, rinse it out quickly, and then make the other person's.

Second, I made an amazing "cheese"cake that took practically no time at all. Here's the recipe:
( world's easiest cheesecake pic & recipeCollapse )

And on to my question which was the main reason why I made this post. Although the Magic Bullet is good for a lot of things, the juicer attachment is kind of crap. I want to start eating more raw and part of what would definately help is a good juicer. The Jack Lalanne Power Juicer looks good (no, I am not an infomercial junikie, the Magic Bullet was my first time) but I want to get some 2nd and 3rd opinions about what kind of juicers you guys use? What would you recommend? I found the JLPJ here for apx $100 which seems way better than what they offer on the original site. I really want a juicer that will give me the most juice for my fruits and veggies and last a long time.

( SO GOOD!Collapse )

I just threw some cubed extra firm tofu in a bowl with A1 teriyaki sauce and soy sauce and let it sit for about an hour, then I tried stir-frying it but only succeeded in cooking the marinade and heating up the tofu. I ate most of it, and it was pretty good, but I figure there's got to be a better way to do it in the future. What are all of your favorite ways to marinate and stir-fry tofu?

So, we're moving, and I am going through the pantry to try and cook everything I can before the move.

And lo and behold, but what should I find in the very back of the freezer??

3 containers of pitted cherries that my mother-in-law gave me last year "to make cherry pie with"

Now, cherry pie is good and all, but... that can't be the ONLY thing I can make with these... can it?

Also, I should warn you - I'm not eating refined sugar (or splenda or anything), although I am eating maple syrup, agave, and if I need to, I can get some Sucanat or dried fructose.

Any and all recipes or recipe ideas would be loved and appreciated!

I always have some of this on hand. you can throw them into corn tortillas and make enchilada type things with it, eat it w/ some fried tofu for breakfast, make burritos w/ it, eat it on its own....

1 can black beans (or red beans)
3/4 c dry brown rice, cooked according to directions w/ a bouillon cube (i like the harvest sun organic ones)
a few tablespoons of salsa
seasonings: cumin, paprika, oregano

cook the rice, drain and rinse the beans well. preheat a large frying pan with some oil. put in the beans and rice and mix together, stirring in the salsa. i only like a bit of the salsa to give it a slight tomato and onion flavour but you might like more. then season w/ approx 1/4 tsp or more cumin, paprika to taste, as much cayenne as you can handle, and one v. small shake of oregano. mix everything around, fry until hot. eat and enjoy topped with a quick salsa of chopped tomato, cilantro, red onion, and lime juice.

by the way, this is REALLY GOOD topped with fried plantains.

how do you cook millet, anyway? i need ratio of millet:water and cooking times and do you have to soak it first?
i made it once before but it came out pretty dry. i'd like it to be fluffy with a bit of stick factor, if possible. like rice.
thanks!

I have a small pot with some chives and basil in it on my porch. can anyone tell me the proper way to harvest the herbs? I was going to just cut some off, but I don't want to kill the plants!

Also, at what temperature do the nutrients in flax begin to breakdown? For instance, if I'm making mashed potatoes and I use silk enhanced, will the heat of the boiled potatoes break down the omega-3's?

I decided to make houmous today, before realising that I don't have any garlic (!) or enough olive oil.

Not to be deterred, I set about improvising, and have been delighted with the result. I haven't refined this at all, but this is one of those experimental recipes that's too good not to write down before you forget it - so I bring you:

( Semi-Fried Spiced HoumousCollapse )

if a recipe calls for toasted pumpkin seeds, what would you use?
i didn't realize that the inside of pumpkin seeds were green or that you could even open them up like that!
so now i'm wondering if that's what the recipes are calling for? though i would tend to think they mean the whole seed including the white "shell", since it's toasted.

Okara polenta with spinach I'd been having a hard time finding good things to do with all of the okara I get from my soymilk maker. My friend tlaad who's in Togo as a Peace Corp volunteer had a great suggestion. You can combine okara with cornmeal and water and steam it to get a porridge. I used half of the okara from one batch of soymilk in each bowl, plus two tablespoons of cornmeal and a little less than a cup of water. It cooks pretty easily in the microwave - just zap for a minute, stir, and repeat until it's the consistency you like. I sauteed some garlic and spinach in olive oil to put over it. My boyfriend added black pepper and two kinds of hot sauce 'cause he's that sort of guy. Mine just has salt and black pepper on top. The taste and texture were indistinguishable from regular polenta, but I think it's probably more nutritious, since okara has lots of fiber and protein.

I'm off for a weeks camping with some friends next week, and was planning my usual repertoire of soups chillis, pasta and bbq food, but I've just found out that they will all be having a spit roast for one evening.
Not to be outdone, I'm trying to think of what I can make for myself- I've decided upon roast rosemary potatoes, which I can do on the fire in some tinfoil, but I can't think of anything to put with them. I don't think a similar roasting technique would work with a nut loaf.
Does anyone have any suggestions?
I will have plenty of time, as I imagine the corpse will take them some time to cook (ewww), and I can do most foods in a field but this one has really stumped me!
Any suggestions would be really most welcome!
Thanks all

what is your favourite kind of sushi?

i didn't much like it with cucumber & avocado, but i've had avocado rolls for lunch two days in a row. deee-lish!