July 17th, 2005

(no subject)

How do I find/determine nutritional information for almond okara that remains from making almond milk? Also, is it useful in recipes, or does it behave differently from soy okara?

Also, I've noticed that most storebought almond milk and such contains things like carrageenan to thicken it. Where can this be bought, and is it practical for use at home to thicken your own almond milk? Or should I just play around with agar (since carrageenan is from sea plants) or Emes or something, since google doesn't show much of anything promising in terms of where to buy it?

(no subject)

I want to make blueberry cornbread, but it seems most cornbread recipes instruct you to bake them in a cake pan, and I'd prefer something a little more like a normal loaf, not necessarily a yeast bread--even banana bread-esque would work. Can I put normal cornbread batter in a loaf pan, or will it not "rise" properly? Also, can I just throw blueberries into any old cornbread recipe, or would it need to be altered in some way to accomodate the fruit, like a decrease/increase in sugar, moist ingredients, etc?

squash corn fritters

I kind of created this after my grandma sent home clam fritters with my mom. My mother reccomended using the squash instead of zucchini. I loved it. So did my vegetarian, and nonvegan friends;)


Squash-Corn Fritters!

2 nice sized squash- grated (food processor)
1/2 cup drained corn
1 egg replacer (I used 1/4 flour and 2 pinches of baking soda)
2 tbsp olive oil
1/2 cup flour (or as much as you need to make the mixture thick)
2 tsp onion powder
1 tsp sugar (I used xylitol)
1/2 tsp sea salt
1/2 tsp pepper
(I also added curry powder to spice it up a bit)
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easy strawberry jam

i had some fresh local strawberries awhile back that weren't getting eaten fast enough and starting to get too ripe and soft - so i decided to make it into a jam before it went bad.

i just dumped it into a saucepan with a little water (not too much or it'll be runny) and plenty of white sugar, then stirred and cooked it over the stove until it cooked down into a jam-like spread. it tastes fresh and amazing! i didn't cook it down so it was all jammy but liked having some bits of strawberries in it still.

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Help with sticky oil mess?

You know how sometimes, when you cook with certain oils (soybean, peanut, and canola seem to be the worst I've tried) the oil winds up as this hard-but-slightly sticky residue that puts up remarkable resistance to removing it from your pans and stovetop? This drives me nuts! Can anyone help me with any of the following?

  • What oils are least likely to do this?

  • Once you've gummed up a pan, what's the best way to un-gum it? I find Bon Ami cleanser will do it, but it takes a whole lot of elbow grease.

  • Is there anything unhealthy about this phenomenon? I've heard the designations "drying oils" and "non-drying oils", and I'm guessing that this is an example of the former, but maybe I'm seeing the effects of getting the oils hotter than they should be, creating free radicals or other nasties? Or something?

    Any help would be much appreciated.
  • (no subject)

    My poor poor boyfriend (vegan for a few months now, vegetarian for over a year) had some pretty intense craving for his favorite food last night-- Donuts. I talked with him about his morals and health standards, hoping he would realize what he was getting himself into, but his cravings overcame all, and he gave in. He still won't tell me how many he ate, but it was for sure more than 3, and now he is so sick he can hardly move.

    So, I have 2 questions for all of you...

    1) Anything you know of that will remedy his stomach pains?
    2) Do you know of any donut type substitutes that will prevent further misfortunes?


    Thanks in advance.
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