July 8th, 2005



I wish I had a camera so I could share with you the deliciousness that is this dish!

1 package seitan, sliced into thin strips (you could use homemade, I've never made my own, though)
1 large portabello cap, wiped clean, de-stemmed, and sliced into thin strips (optional)
1 green bell pepper, sliced into thin strips
1 red/yellow/orange bell pepper, sliced into thin strips
1 small hot pepper, diced (optional)

1/4 cup margarine or oil
a couple tablespoons whole-wheat flour
2 cups veggie stock (can use boullion, I usually do marmite dissolved in water)
2 cloves garlic, minced
to taste: salt, black pepper, paprika, white pepper
1 tsp dark soy sauce
2 tbsp nuritional yeast

Prepare first set of ingredients. Prepare gravy by making a roux out of the hot oil or melted margarine and flour. Cook until fragrant, and slowly whisk in veggie stock until desired consistency is reached. Whisk in additional ingredients, and pour over first set of ingredients in a large pan. Cook until peppers are tender.

Serve with mashed potatoes and steamed mixed greens (kale, collards, turnip, mustard, etc).

Serves 4.

best cheesecake ever!

2 cups granola
4 tbsp margarine (earth balance!)
2 tbsp sugar

1 cup (8 oz) soy sour cream (tofutti!)
16 oz soy cream cheese (tofutti!)
1 cup sugar
2 tbsp unbleached flour
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp sea salt

preheat oven to 325F. grind granola in a blender to the consistency of coarse flour. melt margarine in a small pot. mix granola and sugar in a bowl, and stir in melted margarine. press crust mixture into a 9-inch spring form pan or deep dish pie tin.
blend filling ingredients in blender and pour into crust. bake for 20-25 minutes until just golden brown. stick in the freezer. eat!

(no subject)


I'm having a BBQ on Sunday and i need a Vegan dessert recipe because so i can prove to everyone that Vegan food is nice. I can't seem to find the perfect one at the moment so any links to recipes or just tell me the name and i will look it up. I would be very very grateful for your help here. Thanks :) :).




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ambrosia salad

Perfect for when it's too hot to cook and nice for picnics as well.

source: How It All Vegan

1 cup fresh pineapple, chopped
1 cup apples, chopped
1 cup oranges, chopped
1 cup sliced strawberries
1 cup grapes (I used red)
1/2 cup shredded fresh coconut
1 tablespoon cornstarch
6 tablespoons fresh lemon juice
3 tablespoons sugar (or to taste)
3 tablespoons orange juice
1/2 cup soft silken tofu, pureed (mori-nu)
2 teaspoons grated orange rind
½-1 tsp. poppy seeds (optional)
chopped almonds (optional)

In a large bowl, mix the fruit and coconut and refrigerate. In a medium saucepan combine the cornstarch with the lemon juice and stir until well blended. Place the saucepan over low heat and add the sugar and orange juice. Stirring constantly, cook until the mixture thickens. Remove the saucepan from the stove and cool. Stir puréed tofu, orange rind, and poppy seeds into the juice mixture and chill for at least 1 hour. Pour the dressing over the fruit immediately before serving. Sprinkle with chopped almonds.

makes approx. 8 servings.

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lil weak baby

Deep Fried Oreos?

I've looked all over the memories and I couldn't find a recipe for deep fried oreos. Google is also of no help when it comes to vegan ingredients.

I'm being totally lazy tonight and I would love to eat some while I watch Dr. Strangelove!
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    Kanye West - Two Words

this is awesome

ok so pretty much this rules

please pull your collective brains together on this one

i'm on student government for next year and we're doing a retreat the first weekend of august (friday evening - saturday evening). when we started discussing food i of course mentioned i wanted to be involved in that process and didn't like the catering idea with being vegan. it was actually decided by the other student gvt members that i should be solely in charge of food for the weekend and we'll have a vegan retreat (talk about awesome!)

so less $=better in mind, i need help planning a friday evening meal, saturday breakfast & lunch for approximately 20-25 people. i'm definitely doing cinnamon rolls for breakfast, but we'll need something to go along with that. and one person prefers low-/no-sugar items when possible, but isn't a stickler.

bulk cooking for cheap, but not cheap-seeming meals.

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