June 28th, 2005

Real Food Daily nachos

Does anyone know the recipe for the cheddar cheese sauce they use at real food daily [specifically on the nachos]?

I know plenty of nutritional yeast recipes and have tried about a half dozen from the recipe index but none come close.

Sort of a long shot that someone might have that specific recipe or at least one that comes close?

Thanks!
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  • Current Music: bane [my therapy]

(no subject)

i used to make hashbrowns on the daily from scratch
but my Pops always made it a point that i use an egg as a binding agent
well once i became vegan, i really didn't think they'd stay together while frying
or even taste the same if i didn't use that egg...



cooked and tasted just fine to me! my trick was just to press
the potato shreds together firmly with a spatula while frying
let one side fry crisp enough before flipping so that
it's more likely to stay together in one piece! enjoy~

ingredients: one peeled and shredded potato fried in olive oil, (ketchup optional)

Quinoa Risotto

2/3 c quinoa, rinsed
2 T olive oil
1/2 small onion, chopped
1 clove garlic, minced
1/4 t kelp powder
1/4 c dried shitake mushrooms, chopped
1 T chili garlic paste
1/4 t Five Spice Powder
1 T tamari
1/4 c coconut milk
1/2 c peas
Water or stock as needed

Heat the olive oil in a medium saucepan. Saute the onions and garlic. Add the rinsed quinoa and toss to coat in the remaining oil.

Add enough water or stock to cover the quinoa by about an inch, add kelp powder and shitake mushrooms. Stir. Stir. Stir. The liquid will begin to thicken as the quinoa releases starch. Keep stirring. Once the liquid is almost completely absorbed, add more stock or water to cover by about an inch. Add the garlic paste, five spice, and tamari.

Keep stirring until liquid is almost completely absorbed again. Taste the grains. If they're about done, proceed to the next paragraph. If they aren't done, add water or stock to cover, stir, wait till it's absorbed, and taste again.

If the grains are almost done, then add the coconut milk and peas. Stir until everything is really thick and creamy. Voila.

Fluffer?

I have bought Ricemellow Creme:

the first all-natural vegan marshmallow creme. It contains Suzanne's own Rice Nectar brown rice syrup as the only sweetener. Ricemellow Creme is smooth, creamy, sweet, and fluffy - the type of airy treat that's hard to beat. Use it for s'mores and rice krispy treats, or in a healthy Ricemellow & peanut butter sandwich
.

Because my husband's American, I have been introduced to the concept of "fluffernutter" sandwiches and smores, though I'd never had them (the very idea of "fluffernutter" scared me), but is there something else this stuff is used for? It's a cultural gap I hadn't really thought about until I saw this fluffy stuff this afternoon. Any suggested recipes are very welcome.

[EDIT]: The spousal unit proclaims it to be just like the original in taste and texture (though he hasn't had the stuff for about 10 years, so YMMV).

Vegan Cheesecake

I have been looking for a good vegan cheesecake recipe everywhere and this seems respectable enough, since all other recipes call for using plain tofu, which i think would be disgusting. so tofutti cream cheese sounds def a lot better

Source : http://invinciblemuffin.org/vegan_cheesecake.html

2 containers plain Tofutti cream cheese
2/3 cup sugar
4 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 cup water
1 Tablespoon Egg Replacer
pre-made vegan graham cracker (or granola) crust. Vegan Mousse Pie & Pie Crust has an easy pie-crust recipe.
+ ( added by broken birdies ) : Also, i think a tsp of vanilla extract would def spritz it up a bit



Process the plain vegan cream cheese in a food processor. Add the sugar, fresh lemon juice, and salt. Process again and adjust to taste.

In big mixing bowel whisk water and Egg Replacer until it forms almost stiff peaks. Fold in the food processor mixture, and pour into pre-made graham cracker crust.

Preheat oven to 350º, and bake for about 45 minutes, until it gets a nice golden-brownish skin. Cool to room temperature, then refrigerate.

Michael recommends fresh berries on top, or his strawberry topping made by microwaving frozen strawberries with lemon, salt, and sugar to taste. Also, vegan whipped creme, of course. Immediately before serving try spritzing cheesecake with lime juice for the total experience.

oh my GOD revolting

I have a pastime where I like to melt cheese on an everything bagel. I've BEEN using "Good Slices" or "Veggie Cheese" slices to do this, but they both have casein, a milk protein in them

I would like to try a pure VEGAN version of sliced cheese of course, also for my veggie burgers. Now I have tried vegan slices and now just about 10 minutes ago I just tried Tofutti slices and thus why the revolting in the title of this thread. Seriously I about hurled

any recommendations for an actual GOOD vegan slice brand? I know I have read y'all talk about Follow Your Heart brand but that's not available yet here in North Carolina. Should I just go sans cheese? heh

Simple Tangy Asparagus

1 bunch asparagus
2 cups water (or just barely enough to cover the asparagus)
2 Tbsp lemon juice
pinch salt
dash garlic powder
splash olive oil

Combine everything in a skillet and simmer on low-medium heat until asparagus is tender, and most of the water is cooked away. (took me about 30 minutes, but this was late season asparagus, so a bit on the tough side.) Asparagus will turn yellowish in color!

The lemon gave it a fabulous tangy flavor, and it was simply fabulous with a pat of Soy Garden!

Community Service Announcement

Just the periodic reminder that the many members of this community have provided a vast array of recipes, product reviews, how-tos, and ideas to the enormous recipe index and faq (or click on the link in the navigation bar at the top left-hand side of the community page), the archiving of which was co-ordinated and masterminded by supercarrot. Please, do make use of that resource before posting questions - you'll be amazed at the amount of information members of the community have generated over time.

Also, if in doubt about the topicality of a post (i.e. if it's not directly related to vegan cookery) or are not sure about the community ground rules, please do check out the community info and guidelines, which cover what is and isn't on-topic, what ought to be put behind an lj-cut, what kind of topic/thread will be deleted or would be more appropriately moved to another forum, and all that fun stuff. The ground rules are there to help everyone get the most out of this community.

We now return you to your scheduled salads, pot pies, tamales, soy sundaes, and even fluffernutter sandwiches.

Question On Oats

Looking back at [Bad username: dogscanlookup)]'s haggis recipe, I find myself wondering what name pinhead oats come under in the US. I've never seen the name over here, though it's common where I come from. Where I shop, I've only seen "old-fashioned"/"rolled oats" or "steel-cut" oats, neither of which look like pinhead oats. No-one I've spoken to over here seems familiar with the term, either, so I gave up a long time ago. Would ordinary rolled oats be OK, if pulsed a little in the food processor? I'd really like to make the haggis, but I'm very curious about the issue of oats.

Latkas

Ok, so im not jewish, but i've always wondered how latkas were made- my best friend in elementary school wouldn't tell me, she at time, told me it was a family recipe
well thank god for the internet

heres a latka recipe, and i realized it was entirely vegan!

* 4 big potatoes
* 1 onion
* 2 eggs ( use egg substitute for vegans )
* 2 tbsp. flour
* 2 tsp. baking powder


Peel and grate the potatoes by hand. Put them in water, and strain with a cheesecloth. Grate the onion, and add to the potatoes. Mix in the eggs( or egg substitute ), then the flour and baking powder. Mix all ingredients together well. Put oil in a frying pan, and heat. Scoop spoonfuls of mixture onto frying pan. Fry until brown on both sides.Makes about two to three dozen latkes. (If you don't think you'll have enough, it's fine to add more potatoes to the mixture.)

"Light" HashBrowns ( 86 cals per serving )

an alternative to deep frying potatoes and eating about 300-400 calories in one sitting.

Hash Brown Potatoes
Ingredients:
5 medium potatoes - cooked
1/2 cup onions - chopped
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 tablespoons olive oil

Directions:
Cook potatoes, in their "jackets", in boiling water until about half cooked, 15 minutes. When cool enough to handle, slip off skins.

Shred potatoes coarsely into a mixing bowl. Mix lightly with onions, salt, and white pepper. Shape into 8 patties.

In a skillet, heat oil over low heat. Add patties.

Cook over low heat, without stirring until potatoes are brown and crusty on bottom, 15 minutes. Loosen edges with a spatula and flip carefully over and cook for 15 minutes more or until brown and crusty.

Repeat with remaining patties.

This recipe serves 8.

Nutritional information per serving:
Calories: 86
Fat: 1g
Calories from fat: 9%
Protein: 2g
Carbohydrate: 18g
Cholesterol: 0
Sodium: 137mg