June 16th, 2005

Cheesecake update

I tried making that cheesecake for the first time last night. Did a test-run to see how it would turn out in case I'd screw it up. I used this recipe.. http://www.livejournal.com/community/vegancooking/1211641.html#cutid1 except I didn't do that top layer. Instead I'm going to top it with a pie filling of some sort, maybe strawberries. I tasted the batter [there was quite a bit leftover, but i used a regular pie tin instead of a springform pan, so maybe that's why] and it was amazing. And it made my house smell really good too. The only problem was that the top got pretty brown. I was thinking of avoiding this next time by maybe putting some of the pie filling on it towards the end of the baking process so the top doesn't get brown and it still cooks? Do you think that might work? Or does anyone have a better suggestion?

Cashew Butter Chocolate Chip Cookies

Ingredients
  • 8 T. margarine (I used olive oil based; no trans fats!)

  • 1/2 c. brown sugar

  • 1/2 c. white sugar

  • 3/4 c. cashew butter

  • 1 t. vanilla extract

  • 1 "egg" (I used Ener-G egg replacer: 2 T water to 1.5 t. powdered replacer)

  • 3/4 t. baking soda

  • 1 c. flour

  • 2 c. chocolate chips


The Process
  1. Heat oven to 325 degrees farenheit

  2. Blend margarine and sugars until creamy. Add cashew butter and continue to blend into a creamy consistency.

  3. Add vanilla extract. Blend some more.

  4. Slowly blend in flour until just mixed in.

  5. Fold in chocolate chips.

  6. Roll into 2" diameter balls. Space about 3 inches apart on a cookie sheet. Flatten with a fork. Periodically dipping the fork in water will help to prevent sticking.

  7. Bake for 12 to fifteen minutes, or until golden. Rotate baking sheet once halfway through.
  8. </ul>

    Some day, I'll think to take pictures before inhaling my results. I have it on the authority of my co-workers (especially my supervisor, that came by three times) that they are quite tasty.
  • Current Mood: thirsty

Help! or: The Great Gluten Disaster

With kittee's picture of sizzling seitan on my mind, I followed the recipe she had used, and... Disaster. Presently, floating in broth in my slow-cooker, I have one large gelatinous, rubbery mass of goop. It doesn't look like something I would happily eat. It looks like something that would, on the contrary, sprout tentacles and set in motion dreadful plans for world domination, possibly through some bizarre religious cult. I am afraid, ladies and gentlemen and others, that I am afraid of the contents of my slow-cooker. I shall give it 2 more hours, and then call out the national guard.

So... what went wrong? I followed the instructions to the letter. Ingredients into bread machine on dough cycle; resulting tapioca-pocked gluten made into appropriate "roast"; boiling broth poured into slow-cooker, "roast" added, and more broth to cover; slow-cooker set on low for 6 hours. Help!

[UPDATE]:Look Upon My Works, Ye Mighty, And DespairCollapse )

LOTS of sweet potatoes....

I want a sweet potato pie recipe. I looked through the FAQ, and there was just one entry that actually just said to substitute sweet potato puree for pumpkin. I want a GREAT recipe! :) I also googled and came up with just a couple of mediocre-looking recipes. Maybe something using silken tofu (considering I have half a package sitting in my fridge waiting to be used)? I KNOW you all will give me something fantastic....thanks in advance!

sprouting stubborn mung beans

I've checked the archives and FAQs, and couldn't find what I was after.

I've been sprouting things by using the expenisve little bags of seeds and beans from the health food store, and it was just getting too expensive, though they were working well.

I decided to get a big bag of cheaper mung beans and give it a go. The thing is some of them sprout wonderfully, while about a 1/4 remain hard and unsprouted.

Am I putting too many in the jar? Am I not soaking them long enough?

Thanks!
  • Current Mood: unsprouted
  • Current Music: Trashed-Black Sabbath

"you're VEGAN?? does that mean you eat nothing but like, carrots and shit??"

hellz no, bitches!!...
adorable vegan mini-cupcakes with purpley pink frosting recipe:

CUPCAKES:
-1 cup flour
-2/3 cup sugar
-spoonful vegan butter
(i like fleischmann's unsalted or fleischmann's olive oil spread)- its also cheap
-1/4 cup soymilk
-1/2 banana or tablespoon applesauce
-teaspoon baking powder
-splash vanilla extract

*mix all that shit together,(add more flour or milk as needed)
*put in greased mini-cupcake tray and bake at 350 for 10-15 minutes or until done


FROSTING:
-1 cup powdered sugar
-1/4 cup vegan butter
-neon pink + purple food colorings
-splash vanilla extract

*mix together and spread on cupcakes when cupcakes have cooled

here it is ... vegan open-faced turkey sandwiches

3 points before i post the recipe:

1. the rumors are true, i don't know how to make anything except stir-fry in portions less than huge
2. my camera accidentally was left in the "on" position all day, so there aren't pictures
3. i just proved my dad wrong, he said he'd have to give up his favorite food to go vegan

open-faced turkey sandwiches, vegan style baby!Collapse )

*legal disclaimer: no claim is made or implied that this is in any way healthy for you*