June 21st, 2005

Potato pizza?

I had a delicious potato pizza thing at a farmer's market recently, and I'd like to recreate it myself. Unfortunately I'm having a helluva time finding a recipe, and when I tried to make it myself, it was dried out and kind of gross. If anyone has the recipe or some ideas for me, please lemme know!

Here's what it the farmer's market pizza like:

- bottom layer was an ordinary pizza crust

- top layer was slices of potatos and onions, with herbs. the vegetables were moist and flavourful. i'm not sure how to get that effect. i coated my vegetables in olive oil and they still dried out. maybe margarine would work??

oh and would i make this with raw potato slices or cooked ones?

CHILLED CUCUMBER SOUP

OMG, the heat is killing me! I made this soup ofr today and it is REALLY good. I changed some of the ingredients (I put my changes in brackets) and it came out FABULOUS! Ir's the perfect cool-me-down, no-cook refreshing lunch on a hot summer day. YUM!

2 large cucumbers, peeled and cut into chunks
1 1/4c soy sour cream (I used soy yogurt and it was amazing)
1c veggie stock
1sm onion cut into wedges (I used 3 scallions)
4 sprigs fresh parsley, stems removed and chopped
2 sprigs fresh dill or 1 tsp dried
1TB lemon juice
1/4 tsp white pepper
(dash of cayenne)
(salt to taste...you could also add garlic!)

Throw everything in a food processor or blender and puree. Chill at least 8 hours. Garnish with a slice of tomato and a sprig of parsley or dill. Delish!!!
  • Current Mood: satisfied
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"Honey" Cake?

I'm looking for a vegan "honey" cake recipe. It seems impossible to veganize a normal honey cake when it calls for 3-4 well-beaten eggs. If I used one of those recipes, would the ener-g equivalent make the cake fluffy? Would converting a white cake to an agave nectar cake work? If so, how would I do it? My experience with veganizing cakes has been quite depressing, so if anybody could offer advice I'd appreciate it. Thanks.


Update:
I found three eggless recipes after searching for an hour and will probably try the first one.

http://www.fatfree.com/recipes/cakes/honey-cake
http://www.cooks.com/rec/doc/0,176,145190-246193,00.html
http://www.cooks.com/rec/doc/0,166,145176-243206,00.html

DETROIT BASKETBALLL! [cake!]

check it out!

so, in case you aren't from the big D, our prized PISTONS are playing in game six of the nba finals tonight against the san antonio spurs. it's make it or break it for the pistons tonight. this is a HUGE game.

click this to read more about the pistons. and cake!Collapse )
  • Current Mood: PUMPED FOR THE GAME TONIGHT!
  • Current Music: let's get retarded- the black eyed peas

(no subject)

Hi, I'm new to the community but not to vegan cooking. I'm interested in trying to duplicate a recipe I had not long ago at a restaurant. It was a portobello mushroom stuffed with a mixture of rice, lentils and barley. I think basil was the main spice, but I'm not sure what else was in it. And it was amazingly good! It was what I was given as the vegan option at a banquet where the "official" options were chicken or fish... and the meat eaters at the table were looking at my dish and envying it! (I love it when that happens!)

Can anyone point me to a similar recipe so that I can try to duplicate it? It doesn't have to be exact, I'm mostly looking for ideas. Thanks!

Pasta salad with tofu and collard greens

I made this for dinner tonight. It was delicious and I wanted to share!



The recipe, such as it is.Collapse )

I cooked all the vegetables separately because I wanted each veggie to have different textures and levels of doneness, but of course you could cook everything together if you wanted, which would save time. And naturally, since it's pasta salad, it can take almost any sort of additions you want: olives, peppers, veggie cheese, other greens, corn, peas, croutons, capers (mmm, capers), fresh herbs, raisins, beans, whatever.

In fact, you can do so much with pasta salad, it seems a bit silly to write up a recipe. But this particular salad, the way I made it tonight, was really yummy. The tofu crumble soaked up all the lemon and vinegar flavors (sort of like ricotta would) and it was just so delicious. Yum!
  • Current Mood: sweet-tooth
  • Current Music: elvis costello: my dark life

Mild confusion...

After several posts here about seitan, I have decided to give BRYANNA'S NEW TENDER SEITAN "CHICKEN" a shot for to bring to my company BBQ potluck tomorrow.

Unfortunately, I am having some trouble understanding the recipe, mainly the amount of the ingredients:

4/2 c. Minute tapioca (buy in any grocery store-unflavored)
5/2 c. pinto bean flakes, soy flakes, or old-fashioned oatmeal (rolled oats) 2 T. low-salt "chicken-
style" veggie broth powder 2 T. nutritional yeast flakes 2 tsp. garlic granules
6/2 tsp. onion powder


4/2 cup? Isn't that just 2 cups? Or is it 4 x 2 cups? (too much!) etc.

Anyone who has tried this recipe care to shed some enlightenment?

EDIT: It looks like they were just out-of-the-blue numbering. Using the second number for measurements has produced a dough... we will see how it turns out after the second kneeding and then the cooking. I hope it hurries up. I want to get to bed!