June 8th, 2005

One more tamale question. (sorry)

I'm making tamales today for a dinner party I am having on friday. Should I steam them for the 1-2 hours today, refridgerate them, and then reheat them by steaming them again for 10 minutes or so before the party? Or should I just prepare them today and not cook them until friday? I prefer to get the cooking out of the way today, so I hope that's the best way to do this. Thanks!

Holy crap, this is vegan? list//Mini-tart with puff pastry dough?

Could someone please direct me to the site with the lists of all the accidentally vegan foods, ie Oreos?
I did a Google search, but didn't find it.


EDIT.
Also, I have these mini-tart pans, a bag of carob chips, and a container of silken tofu, so I figured a pie would be in order, but I only have puff pastry dough (as opposed to the fixings to make my own dough, or even grahm crackers). Can I use the puff pastry as a pie crust AND what's your favorite silken/carob pie?

Fruit tart suggestions?

Hello everyone - this weekend I have a lunch to go to with my friend's family, and I'd like to bring a good vegan dessert along with me. Normally, I'd just whip up chocolate tofu pie, but I'd like to expand my horizons here and bring something that really seems healthy and vegan, so I'm looking to fruit. Would any of you happen to have a recipe for a fruit tart? If I can't find any I might try a pie, but I've just always loved the visual appeal of a tart :3
Thanks!
  • Current Mood: creative

yellow cake from the box

i just FINALLY had good luck with a box mix cake. they usually come out too heavy when you dont use eggs or with regular egg substitution methods but tonight i finally had luck!

the secret was...

i subbed 3 eggs amount of powdered egg replacer [ener-g] but no liquid with it. just mix it right in.

and then just less than a tablespoon of white vinegar.

everything else as the package suggests.
[obviously duncan hines cake mix yellow flavor]

holy smokes its good!
thought i'd share.
  • Current Mood: content

Hearty Miso Soup

Hurray for miso!

Heya folks... what do you all put in your miso soups, other than the classic green onions and tofu?

My favourite: Bring a few cups of water to a boil and throw in a generous handful or more of quinoa. Put a lid on the pot and let it cook for a few minutes; when the little "tails" begin to unwind from the quinoa, add nori (roasted seaweed) cut into strips, a cup or so of little broccoli florets, diced mushrooms, and 1/2 a cup of thin radish slices. Let it cook until the veggies are done, but still have crunch. Remove from the heat and throw in several handfuls of chopped kale (spinach and beet greens are also great) and some chopped green onion; let it sit and cool a bit while you dissolve a heaping tablespoon or so of miso in some warm water. Add the miso to the soup, taste, and adjust the amount of miso if necessary.

It's gosh-darned delicious and healthy like whoa. Remember to never boil miso - it kills all the good bacteria and detracts hugely from its nutritional benefits. Miso = B12, zinc, copper and more! Eat up!
  • Current Mood: hungry

Cocktail Party!

So I'm hosting a cocktail party this Sunday and am beginning to think about what drinks and hors d'oeuvres to serve. So please share your favorite vegan cocktail party recipes! I have a decent amount of time to devote to preparations, so hit me with your most splendid ideas!

Oh, and there will definitely be some guacamole whipped up because I just bought some beautiful avocados, so I would love to hear all of your tips/tricks/variations on guacamole too.


Thanks so much!