July 10th, 2005

first attempt at scrambled tofu!

thanks to the people that responded with my queries about scrambled tofu a couple of weeks ago! :) i recently bought how it all vegan and there was a recipe in there for "tofu scrambler" or something. so i decided to try that. turned out pretty well for my first attempt, but it's definitely something i need to perfect. :) i loved that the recipe used curry though. i love curry powder.

recipe and picture.Collapse )

posted to my food journal, as well.
  • Current Music: bright eyes // the calendar hung itself

(no subject)

i need product recommendations.

the newest grocery store to grace my small city has the most expansive selection of vegan/organic/speciality foods i have ever seen. ever.

being the indecisive little bastard i am, i spent almost an hour in that one section, in awe at the vast amount of stuff that i never thought you could get here, and ended up only getting vanilla flavoured almond milk (which is fantastic, by the way).

so i was wondering, what are your recommended:
-non-dairy milks (original/vanilla/chocolate? almond/soy/rice? brands include almond breeze, natur-a, vitasoy, silk, so good, soy/rice dream).
-flavours of soy delicious ice cream (although i highly doubt i will ever allow myself to indulge, some flavours sound rather orgasmic. peanut butter zig zag, cherry nirvana? kill me now).
-is vegan gourmet (mozzerella) cheese worth trying?
-what are some good ways to use vanilla almond milk (besides drinking it straight)? if i were to use it to make a smoothie, what would be the best fruits to use with it?

i.. think that's it.
thanks.

jalapeño poppers

If someone makes these, I want to see a picture!

Jalapeño Poppers

-- 12 jalapeño peppers, sliced in half lengthwise, tops and seeds removed
-- 8 oz. vegan cream cheese
-- 1 C plain soy milk
-- 1 C flour
-- 1 C breadcrumbs
-- Oil for deep frying


Fill the hollowed jalapeño peppers with the cream cheese. Put the soy milk and the flour into two separate bowls. Dip the stuffed jalapeños into the soy milk and then into the flour, making sure that they are well-coated. Allow the coated jalapeños to dry for about 10 minutes. Dip the jalapeños into the soy milk again and roll them through the breadcrumbs. Allow them to dry and repeat the step again to ensure that the entire surface of each jalapeño is coated.

In a large skillet or deep fryer, heat the oil to 370°F.

Deep fry the jalapeños for about 3 minutes or until golden brown then transfer them to paper towels to drain.

Post Punk Kitchen Vegan Soy Ice Cream

Has anyone here ever made ice cream using this recipe from The Post Punk Kitchen? How did it turn out for you?

I made it using chopped cherries, vanilla extract, brown sugar, cardamom, coriander, and ginger, and while it tastes delicious, it just would not freeze in my ice cream maker. I know the ice cream maker works fine, so it's got to be the recipe Or gremlins. Whichever. When I put the mixture in the bowl, it immediately formed thick ice crystals on the side, but as the bowl rotated, the mixture melted again. It was cold and slightly aerated, but not thickened or frozen at all. So I put it in the freezer and have been treating it like a granita: freeze, go in, break up the ice crystals with a fork, let it freeze more, go in again, etc., which is resulting in a flatter, less fluffy, more ice crystally kind of dessert.

Has this happened to anyone else who made this recipe? And if so, have you found a way to alter the recipe so that it behaves more like ice cream?
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