July 3rd, 2005

Mu Shu Vegetable Wraps

I'll be making this for dinner tonight and figured I'd share the recipe. Any non-vegan or vegetarian who likes Asian food will like this.

Ingredients

Vegetables

• 1 small head Napa or Savoy cabbage
• 3 leeks (do not replace with onions)
• 3 carrots, peeled and julienned
• 6 flour tortillas (8" diameter)
• 1 Tbsp. vegetable (or peanut) oil
• 1 cup thinly sliced fresh shiitake mushrooms
• 2 cups bean sprouts, rinsed and drained
• 8 ounces firm tofu, drained and cut into 2 1/2x1/4" strips
• 3 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. dry sherry
• 1 1/2 Tbsp. minced fresh ginger
• 2 tsp. cornstarch (not arrowroot; always comes out oddly, for some reason)
• 1 1/2 tsp. sesame oil
• 3 cloves garlic, minced
• 3/4 cup halved or chopped cashews (or peanuts)

Cashew Sauce

2-3 Tbsp. stevia or sugar
3 Tbsp. dry sherry
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. water
2 tsp. white wine vinegar
1/2 cup creamy cashew (or peanut) butter

Directions.Collapse )

Mushy veggie burgers- what can I do?

This month's Cook's Illustrated magazine had a recipe for "Veggie Burgers Worth the Trouble" (as in worth the trouble to make from scratch). They were tasty, but the texture was really mushy inside. I thought they would be similar in texture to falafel, but they were pretty squishy inside with a slight crust on the outside. What could I do next time to remedy the mushyness? Would frying them in an inch or so of oil be a better solution? If I could fix the mushy issue, they would definitely be worth all the effort (especially since the recipe makes 12 burgers and you can freeze them).

Recipe belowCollapse )

International Cooking Conversions Calculator

I know we have people from different countries posting recipes here, and sometimes the measurements are not what some of us are accustomed to using. I wanted to let you know about a fantastic cooking measurement conversion calculator. It's great because it converts it for whatever specific ingredient you enter, from any one form of measurement to another:

Gourmet Sleuth Cooking Conversions Calculator

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Hi,

I just recently joined. This is a very nice community and I've enjoyed looking at the recipes and images so far.

I have a question to throw out. A few weeks ago my family and I went to a Chinese restaurant with some Chinese family friends. They served up "pudding" for desert. It was firm but wobbly and looked like milky Jello. I assumed it was made with gelatin and dairy. However, our friends insisted that it's made with corn starch and it's dairy free. We had mango, green tea, and coconut (which they called coconut tofu becuase it looks like silken tofu, but is actually made from coconut and corn starch). It was delicious, so I tried to look up the recipe when I got home. I couldn't find one that matched the description of what we ate and how they told me to cook it. It was just flavor, sugar, and corn starch. I tried to make it on my own, but it came out kind of... slimy. Does anyone have any idea what I'm talking about?

Thanks!

a St Louis classic, now with 100% less meat!

For those of you who've never heard of toasted ravioli, local legend holds that a busy chef was trying to prepare some ravioli, but in his haste threw it into a pot of oil instead of water. The result is an admittedly yummy (albeit non-vegetarian) local dish you can get at pretty much any bar and grill in St. Louis as well as in the freezer case at the grocery store. They're coated with seasoned breadcrumbs and served with marinara sauce for dipping. I missed these like crazy, and I just got me a kiddie pasta machine I've been itching to use, so I decided to give them a try.



Onward!Collapse )