July 5th, 2005

Date Nut Bread with Butterscotch Sauce (you can make this while camping!)

I came across this recipe while googling for butterscotch sauce. The cooking method is really neat and would be great for those of you who enjoy camping, roadtripping, or cooking outdoors. The bread itself is vegan, and the butterscotch sauce would only need a little tweaking to change the butter and milk/milk powder for vegan alternatives.

http://www.roadtripamerica.com/recipes/Date-Nut-Bread.htm


On a side note, does anyone have a vegan recipe for butterscotch syrup - the kind you would add to coffees, etc?

Easy Cheesy Minestrone

I had some red kidney beans and Parmesan "cheese" to use up, and ended up with this very tasty (and easy) soup. Don't know yet if it's better on the second day, but most soups are, in my experience.

Ingredients

• 1 cup carrots, thinly sliced
• 1/2 cup celery, sliced
• 1/2 cup onion, chopped
• 1 small zucchini, sliced
• 28-30 oz. vegetable broth (approx.)
• 2 cups water
• 1 can (28 oz.) diced tomatoes, undrained
• 4 cups dark red kidney beans, rinsed and drained
• 1 cup medium shell pasta, uncooked
• 1 1/2-2 cups fresh green beans, chopped in half (or smaller, whatever you like)
• 1 tsp. dried oregano leaves
• 1 tsp. dried basil leaves
• 1 cup grated Parmesan "cheese" (not the really finely grated kind; more like freshly grated in size, though whatever you have will work)

Directions

Thinly slice carrots and celery; chop the onion. Slice zucchini, then cut each slice in half. Combine all ingredients (except for cheese) in 6 qt. Dutch oven. Bring to boil, then reduce heat. Cover and let simmer for 20-25 minutes, until the vegetables are tender-crisp. Sprinkle each serving with cheese, then stir in to let it melt into the soup a bit before serving. Toss a little extra on top as a garnish. Makes about 5-6 servings.

frozen stir-fry & putting leftovers to use (easily!)

first things first: I was a pretty active member of this community a while back, but went through a move and recently got a new computer (and username. my mocha chip muffins and chocolate chip bars were a hit).

I made my very first stir-fry the other night. ...Collapse )

I'm headed to the memories now to check out your stir-fry ideas. I'd love to try sweet-and-sour, ginger-sesame, and other flavors. tofu and rice are definitely going to be added to my next effort, too.

for a quick and easy dinner, though, this was perfect!

breadfruit?

I recently read an article about a polynesian woman who mentioned breadfruit being a favorite of hers.

she covers it in coconut milk and it apparently tastes "just like potatoes".

one question, though: what's breadfruit? I had never heard of it until then, and I don't recall having seen it anywhere.

Currant Tea Cake

Adapted from a recent edition of Australian Table Magazine... sounds like a really simple yummy cake to have with coffee or tea ^_^ I reckon soy custard would go very nicely with this too!

Currant Tea Cake

1 tea bag
250ml boiling water
150g currants
1/2 cup (110g) sugar
2 cups (300g) self-raising flour, sifted.

1. Place teabag in a jug. Cover with boilng water and cool.
2. Combine currants and sugar in a bowl, pour over cooled tea. Stir to combine. Cover and stand for at least 3 hours or overnight.
3. Preheat oven to 170.C. Lightly grease and flour a 10cm X 20cm loaf pan.
4. Stir flour through currant mixture. Spoon into prepared pan. Bake for 35-40 minutes, until cooked through.
  • Current Mood: hungry
  • Current Music: Burnside Project - Your Only Call

pregelatinized _____

thinking she had stumbled upon something accidentally vegan, my mom bought a package or two of generic fig newtons.

she's bought them before and they have indeed been vegan. I checked the ingredients this time anyway, and found "pregelatinized corn flakes". I've never even seen the term "pregelatinized" before! are they trying to trick us?

ooh, someone please say they haven't pulled one over on me- although I'm fairly certain that these things will just have to glare at me from across the kitchen counter, untouched. hmph.

blackberry nectar?

I'm lucky to be living where there's a blackberry colony in the backyard. so, being inundated with blackberries, I'd like to make a sweet nectar/cooler. but I have no idea how. couldn't find any instructions on google, and the memories here aren't working. how do you get the essence and flavor of the blackberries into the liquid without having a bunch of seeds/fruit floating around in it? boil and strain them? I'm making blackberry lemonade too, for which seeds & pulp are fine, but for a nectar I'd like the liquid to be clear but very strong and sweet. any suggestions?