July 13th, 2005

shamelessly xposted

hi friends.

my mom is coming to visit, and mentioned that she would like to have rissoto when i asked her what she wanted to eat. i don't think risotto is particularly seasonal or exciting enough for me ;), so i'm thinking something along the lines of risotto cakes....black rice with mushrooms, asparagus and complimentary herbs (suggestions?) being the main flavors, prepared and pushed into a ring mold, and seared in a pan...over greens with a herb aoili on the side (deep breath)

now then...i've never really made a risotto on purpose before and i could use some pointers. i would like the finished products' outside to be pretty carmelized, and the inside to be relatively loose and creamy...as i'm assuming risotto should be.

thanks a lot!

Seared Moroccan Tofu

Seared Moroccan Tofu

1 1/2 lb. Firm or extra firm tofu (not silken)
1/2 cup soy sauce (Original gives the option of Braggs - remember it's STRONG so use less!)
3 tablespoons lemon juice
2 tablespoons molasses (original calls for three. I used blackstrap molasses)
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon pepper
1 teaspoon cinnamon
3 tablespoons sesame oil
1/2t oregano, 1/2t basil, 1/2t celery seed (Original called for 1 1/2t Spike)
1 generous pinch saffron

Press tofu to remove excess water.
Slice into 2" x 2" x 1/2" squares.
Mix remaining ingredients.
Marinate tofu in liquid at least 1 hour. (I left it all day)
Remove tofu, reserve marinade.
Heat skillet to medium.
Pour a thin layer of cooking oil in skillet (optional, I forgot the oil and it was fine.).
Sear tofu on each side, brushing each side with marinade, until slightly blackened.

From Vegetarian Recipes Around the World, with a few modifications

This turned out great :) Also good leftover in sandwhiches

And a question: I'm a huge fan of african (especially ethiopian) food. But, I find the avaliablity of recipes online to be somewhat lacking, and often repetitive. What I need is a really good vegetarian african/ethiopian cookbook - any suggestions? It would be nice if it offered suggestions for north american substitutions for hard to find local ingredients, or focused on NA ingredients directly. Any really great and unique sites/recipes would be great too. Thanks!

keylime pie

Reccently, I adapted the Lemon Meringue Pie that webtar posted, using what I had in my house. I ended up with a very delicious keylime/orange pie! I just substituted bottled keylime juice for lemon, orange zest for lemon zest and used a chocolate cookie crust (bought pre-made). I also didn't have ingredients for the topping, so I left that out. It was still so good!

lipstick bloody lipstick

recipes for hot weather.

suffering a heatwave here and i'm in a really hot, 3rd floor apartment with no a/c! the last thing i want to do is heat it up some more by turning on the stove or oven!

i'm trying to think of meals that don't involve a lot of cooking on the stove. anyone have any ideas? i'm thinking cold soups (though they often require cooking first), salads, sandwiches, etc.. but also crock pot meals since using a slowcooker doesn't heat up my apartment, and also microwave meals! anyone have any ideas for microwave recipes and crockpot recipes? so far, i've made a beet soup in the crockpot and just eat it cold from the fridge.


Why is it that whenever I want to make something new, the memories are down!!

Maybe someone can help me out.

I want to make cornbread to go with some chilli I'm making.

I found this recipe, but I want it to be crumbly and I'm not sure if this would be good.

Also, no applesauce. Would more ener-g or some banana be the best replacement?

Anyone have a favorite cornbread recipe?

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Roasted Eggplant (Aubergine) and Garlic with Linguine

Tonight's dinner, while I'm thinking about it. Came to our house courtesy of some diabetic cooking handout from Dad's doctor. Rule of thumb: If Dad will eat it, it's good.


Cooking spray (olive oil's nice if you have it)
1 small eggplant (aubergine), unpeeled and cut into 1/2" cubes
4 cloves garlic, minced
8 oz. linguine
4 no-salt-added canned plum tomatoes, drained
1/4 cup chopped flat-leaf parsley
2 scallions (white part and 1" of the green), chopped
2 Tbsp. dry bread crumbs
1 Tbsp. olive oil
2 Tbsp. grated Parmesan "cheese"

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picky eater

Hi community,

If you were me, too congested to taste anything, and having only an appetite for soft bland foods, what would you do with the following two foods that I have in my kitchen but don't like very much but need to use:

Red Delicious Apples, five of them (but they are disturbingly large)
tofu-to-go, the pre-flavoured packaged tofu, in sesame soy ginger flavor.

any suggestions are appreciated :)


a couple quick questions

Can you buy evaporated cane juice at a normal grocery store (publix, kash n karry, etc) or do I need to head out to a health food store?

Just in case I don't find any what are the conversions? I have a chutney recipe that calls for 1 cup and want to know how much crystal sugar to use if need be. I have a feeling the recipe won't come out the same so this is just a last resort.

thanks :)

oh and ps. I just made the brownies posted yesterday and they are delicious!

artichoke heart appetizers

last night, i veganized a recipe for artichoke heart appetizers that my mother had. this recipe is very simple to throw together & pretty quick to heat up, even mid-dinner party. next time i will double the recipe, as between 10 people these disappeared fast.

1/2 cup of vegan mayonnaise
1 jar (about 12 oz.) of artichoke hearts, diced
2 small red peppers, diced
2 cloves of garlic, diced
soy parmesan cheese to taste
wonton wrappers

put wonton wrappers into a lightly oiled muffin tin. mix ingredients & spoon into wrappers, then pinch closed. heat for 10 minutes at 300-325 degrees. makes about 20.

(no subject)

I got this recipe from vegweb and made it about a week ago. I loved it so I'm sharing it!


* 1 long fresh baguette [I liked Italian the best, I tried wheat (which I usually love) but didn't like it]
* 1 bunch fresh organic basil
* 2 organic Roma tomatoes
* tofu
* sea salt
* olive oil
* truffle oil (couldn't find it so I bought some shmancy Italian stuff)
* fresh grated pepper


Heat up stove top grill, skillet, or heavy pan, to medium heat

1. Divide bread into two good sized portions length wise and slice each section down middle.

2. Drizzle a good amount of olive oil on insides of bread and place in preheated pan/grill until it has either nice grill lines and is a bit crispy.

3. Slice roma tomatoes thin. Pull off basil leaves, do not cut. Slice tofu into thin strips the width of the bread.

4. After the bread is good and toasty, layer the tomato on a slice and sprinkle with sea salt. On top of tomato put down a layer of fresh basil (enough to cover the tomatoes) and then add a layer of tofu on top of the basil. Drizzle with truffle oil, sprinkle with freshly grated pepper and close sandwich.

5. Eat. :o)

Serves: 2

nutritional yeast querie (veg-it)

so i've been using Veg-It brand seasoning, and it's composed mainly of what i assume is nutritional yeast. it's yellowish and the first ingrediant claims to be 'special yeast grown on blackstrap molasses'.

question 1 - am i right in assuming that this is nutritional yeast?

question 2 - does anyone know where i could get straight up nutritional yeast? i like veg-it a lot but it has all kinds of other seasonings in it, i can't seem to find just plain nut. yeast anywhere

question 3 - ok, so i read a week or so back in a post that molasses is NOT vegan because it's a byproduct of the sugar refining process. so if nut. yeast is grown on molasses.... i think you see where i'm going.

any clarification will be much appreciated.
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