I'm on my period this week, so the plan is to be grumpy and eat lots of Yugoslavian comfort food. Yesterday I was craving palačinkas, which are these thin pancakes that my mother makes. She fills them with cheese and sour cream and they're served with fruit and/or more sour cream.
So I came up with a recipe for my own. Mind you, it's veganised and North Americanized, so it's probably not very authentic, but...
i looked through the memories but didn't find the information i was looking for, so here goes. i want to talk stevia because i am serious about reducing or even eliminating the sugar (in all it's forms) that i add to foods. i have found a lot of posts talking about how what brand/type of stevia you get is important when you're concerned about flavour and aftertaste. i am most concerned about aftertaste and economy. i want to know, if you use pure stevia extract (the white powder), what brand do you use, where do you get it, what do you pay for it?
the only kind of stevia available to me locally is made by "wisdom" food company (they have a site about their stevia products at www.sweetleaf.com). it is mixed with the fiber from chicory roots (inulin fiber, i think is what it's called) and sold in a box full of little packets - not a form that lends itself to baking and cooking, unfortunately. and expensive enough that i don't want to muck around with it too much since the 1/2 a tsp in each sachet only = the sweetness of 2 tsp of sugar (a far cry from the "300x sweeter than sugar" claim i've read elsewhere). this form of stevia is just fine for my coffee and other drinks, but not viable for baking, etc.
however, i found a site based in my home country, www.steviacanada.com that sells the pure stevia extract and am considering purchasing a container of it but want to be 100% certain that there is no bitter aftertaste as they claim. i understand that the aftertaste can be due to using too much in your recipes, and will use it extremely sparingly as directed, but i have heard stories that even when people use it as the companies say they should there is still aftertaste issues.
so basically i want to know if anyone has tried the stevia sold on www.steviacanada.com and if not or if it was found lacking, where aftertaste-free pure stevia extract powder can be purchased from the internet. i want to buy it super concentrated so that i really can make a 50 gram tub or whatever, last a million years. ;)
Has anyone ever made this recipe: http://www.bakerina.com/prepare_to_meet_your_bake/2005/05/no_eggs_were_ha.html? It's from the Millennium Cookbook, I think. I was just wondering, if anyone knows, when you put the crust into the springform, are you supposed to press it onto the sides, too, or just the bottom? It sounds like just the bottom to me, but it seems to me that if there was nothing to hold it in, the chocolate tofu filling would just go all over the place when you undo the springform. My springforms are kind of big, too, so I think I would double the crust recipe if I need to press it into the sides, too. Also, in the recipe, she refers to this as a cake. It sounds more like a pie to me, especially since I've made pies with similar chocolate tofu fillings. Does it really come out cake-like somehow? Can anyone answer my questions? Thanks!
Alright, so a couple of months ago I went to the Soul Veg in DC and had the MOST AMAZING MACARONI AND CHEESE OF MY LIFE. I mean, for real, it was the best stuff in the world. I tried asking them what was in it but they just kept smiling and saying "love". It was light and fluffy and FULL of flavor. Does anyone know how it's made?
from The Everything Chocolate Cookbook by Laura Tyler Samuels.
Lemon Pecan Butterballs
"These delicate little cookies have just a hint of chocolate, and literally melt in your mouth."
3/4 C flour 1/4 C nonalkalized cocoa powder 1/2 C toasted pecans, finely chopped 1/2 C "butter" 1/4 C powdered (confectionary) sugar 1 T lemon juice 1 t lemon zest
Coating: 3 T poedered sugar 1 T alkalized cocoa powder 1/4 t grounf nutmeg
1. Preheat the oven to 350F. Line cookie sheets with parchment paper or lightly coat with "butter" and flour. 2. Sift together the flour and cocoa powder. Blend in the pecans. Set aside. 3. Cream the "butter" using and electric mixer on a medium-high speed. Add the sugar, lemon juice, and lemon zest, one at a time, scraping the sides of the bowl before each addition. 4. Adjust your mixer to a low speed. Slowly add flour mixture until lightly blended. 5. Sift together remaining powdered sugar, cocoa powder, and nutmeg. 6. For bite size cookies, use a scoop with a 1-inch diameter or teaspoon. Roll scoops of the batter into balls, place on prepared cookie sheets and bake for 12 to 14 minutes. Roll in coating mixture while still warm and place on wire racks to cool.
Makes about 60 bite sized cookies. ---------------------------------------------------------------
I'm on a raw kick right now, but I cannot wait to try these!!
i live in michigan, and recently when grocery shopping i found Moo Moo's Vegetarian Cuisine at my GROCERY STORE. i got these awesome chick patties. delicious.. and they look like they could be easily replicated. they come with an awesome cilantro lime tzataziki sauce made from tofu.
I'm on a quest for an ingredient, because my sushi expenditures (not to mention the constant cravings when I'm too broke to shell out $3 for a premade platter of 'em) have become something of a problem. And I'm hoping at least a couple of you will know what I'm talking about.
Inari (inarizushi) are fried tofu pouches stuffed with sweet vinegar rice. They look like this, and are possibly the most delicious (and simple!) food I've ever eaten:
Now, I've searched high and low, and cannot find the little tofu pouches I need so I can start making homemade inari. Some recipes call the pouches aburage, some call them koage, and pretty much every recipe I've found implies that the pouches are easy to find at yr local shop.
Alas, I live in Milwaukee, which isn't exactly renowned for having an exotic culinary scene, so I'd really appreciate any tips/hints on places to check around for this stuff. My local Asian grocer had no idea what I was on about when I went in asking for fried tofu pouches, and I was so embarrassed feeling like I was butchering the Japanese pronunciation of the words for it that I don't want to go back until I know what I'm doing (or at least how to say it).
Are there any trusted online grocers who might mail this sort of stuff out? Inari lovers, are there any particular brands you would recommend/avoid? I'm a bit wary of buying this stuff online, sight unseen/taste untasted. (Someone even pointed me to this listing on Amazon.com!) It seems like there are some brands that are perishable/refrigerated, and some that are just canned. The refrigerated kind would be preferred, if just cos I'm a bit skittish of crazy preservatives and whatnot -- do any Chicago residents have Asian shops to recommend? I go there pretty frequently, and would be more than happy to detour to pick some of these little guys up.
Any help you could give me would be divine. Cheers!
1 can black beans 1T olive oil 1T each: cumin, coriander, curry powder, garlic powder 1 couple of chiptle peppers in adobo sauce, diced finely (the canned kind. discard the seeds, if you don't like your head to catch fire!) 1/2 onion another T olive oil
1/4 block jalepeno Soya Kaas
In a small pan, toast the quinoa for a few min on medium. Add the veggie broth and simmer on low for 15 minutes. Meanwhile, drain and rinse the beans. In a baking dish, mix in the first T of oil, the peppers and spices with the beans. Once the quinoa is done, dump that into the baking dish, too. Sautee the onion in the rest of the olive oil and mix this into the baking dish. Top with shredded cheez.
Bake on 350 for about 15 minutes....until the cheese starts to get gooey. This is really good with fried or baked plantains. I wish I hadn't eaten all of my avocado yesterday, bc some guacamole would have been really awesome on the side!
You could sub all manner of grain for the quinoa, but that's what I had in the house. Yap!
I make most of my own salad dressings. Here's one I did today that came out well and was a big hit at my house.
1/5 block firm tofu, drained and gently blotted 1/4 cup olive oil juice from half a large lemon (really squeeze it!) 1/8 avocado (I had a tiny sliver left over, probably even tastier if you use 1/4) 1/2 t salt 1/2 t Spike seasoning (optional but I think it made a difference) dash of black pepper 2 T sesame seeds
Throw the first four ingredients in a blender and blend until smooth. Drizzle more olive oil while blending until it's the consistency you want. Then add salt, Spike, pepper, and sesame seeds, and pulse until mixed in.
This makes a cup or so of dressing and I only use a tablespoon or so per serving because a little goes a long way.
First of all, I am currently vegetarian. I am raising my son vegan. Starting today, and for the next 10 days, I am doing something called Master Cleanse, where, you eat nothing for 10 days, and drink a special "lemonade" (ingradients: maple syrup, lemons, cayenne pepper, water). You also drink a salt water mix in the morning, and an herbal laxative at night.
When you start to eat food again, you are supposed to start eating vegan for a few days. I want to continue eating vegan. So, here go my questions:
#1: Do any of you know any special vegan broth/stew recipes?
#2: I am a big fan of natural beauty, and I make all of my own face cleansers, toners, exfoliants, etc. Is anyone else here into natural beauty, and do you have any vegan alternatives? Most of my recipes contain egg whites, yogurt, etc.
#3: Do you know if Smart Chicken Strips are vegan? If not, do you know a good (and tasty) vegan alternative to chicken? I LOVE Quorn's version!
Hey guys, I wanna make canneloni tomorrow. I have a box of Mori-Nu silken firm tofu in my fridge. If I mash that up slightly with a fork for my filling, is it gonna be okay, or is it gonna have a weird slimy texture?
I was thinking of doing this: Sauteing some chopped spinach, mushrooms, onion, garlic, and sundried tomato, then crumbling in the tofu, adding some herbs, and if it seems like it needs it, i'll add a spoonful of this lovely soy cream sauce stuff i make. (then stuff my pasta, top with a layer each of tomato sauce and cream sauce, toss in the oven, and voila!)