June 7th, 2005
The finished canneloni was pretty tasty. Again, it's been veganised, north americanised, and kejlinised, so I apologize for the in-authenticity, but...
( I promise you it's yummy, at least.Collapse )
Also, I see food dehydrators and pressure cookers mentioned a fair bit in vegan recipes and in this community. Which lower-priced, good-quality ones would you recommend? And how about that Magic Bullet thingie? All we have is a blender for that sort of operation, which isn't a bad blender at all, but it's from 1982 and has to be attached to this big huge power base that's a hassle to lug out of the cluttered cabinet all the time.
EDIT: One more thing, I just bought some flaxseeds, which I'd prefer to use for their nutritional benefits rather than as an egg replacer. Should they only be used at certain temperatures and in certain recipes, like flaxseed oil, or can they be used in anything without the nutritional benefits being affected?
( I am just passing this info along.Collapse )
I did a 12 day program 2 years ago and it was fantastic. They are really great people and you get to meet new great people too! I am hoping to attend the 6 day course. They can answer all your questions, don't be shy!
I really want to make some brownies.
What i've always known and liked as brownies have tasted pretty dry (but not unpleasant), dense and not very sugary (probably because thats how my mum makes them.) My mum doesnt know where the recipe is tho. =(.
i've looked at a few other recipes for making brownies but none of them seem to sound as if they make the kind of brownies i'm thinking of.
Does anyone have a recipe to make dryish non-fudgy, non sugary brownies?
Or how could a modify a brownie recipe to make it drier? (sorry if that sounds like a dumb question). Maybe i'd modify this http://www.livejournal.com/community/vegancooking/518170.html recipe.
Would using whole wheat flour (or even half whole wheat flour) make much of a difference?
( Pictures and recipeCollapse )
3 1/2 cups water
1 cup wheat berries (rinsed)
1/2 cup frozen corn
about 1 tsp dried rosemary (picked from my mom's garden just days ago!)
dash of black pepper
heaping tbsp of red rice miso
splash of soy sauce
dash of ground ginger
two dashes of dried basil
1/2 cup or more cubed tofu
Boil water, add wheat berries, cover and keep at a low boil for 45-60 minutes. Stir occasionally. About 30 minutes through add herbs, soy sauce, miso, frozen corn and tofu. Cook for another 15 minutes or until desired texture is reached. I like my wheat berries firm and a little bit softer than chewy.
I posted my friend's Pennsylvania Dutch grand mother's chocolate cake recipe a couple of months ago and here it is again in cup cake form with some extra frills and thrills. Thanks to oriannakitty for suggesting I make cup cakes with the ingredients I had kicking around my house.
( Pictures and Recipe behind the cutCollapse )