August 3rd, 2005

brown ricey plumey soy attacku!

so, i dont have any cereal thats animal free.
im also out of soy yogurt so parfaits are out too..
and oatmeal, well oatmeal was a front-runner this morning but i improvised with this recipe.

pre make about 3-4 cups of (japanese) brown rice in a rice maker with desired amounts of coconut shreds, nutmeg, cinnamon, and raw sugar. let cook and then spoon into a tupperware container and put in a cool place. then move it to the refrigerator once the temp has gone down.
once I had my rice i just microwaved it for 30 seconds and then took it out, poured soy milk all over it and then put it back in the microwave for about 40 seconds and then when i took it out and it was all steamy and hot i stirred in some organic plum jelly that i made with my grandmother last week.
and that's pretty much my version of 'make-your-own-god-damn-cereal, cereal'
served with soy nuts on the side, a banana and coffee.
I think this might also be good served cold and with flax grinds on it.

apparently a lot of people do this. so please, share your variations with me because im lazy and dont want to go to the store and buy cereal until theres more things that i'll absolutely need to get.


so i have this little piece of paper, I lost, that has a number ingredients list of all the ingredients/additives in food that is not vegan. can someone help me out and find a similar list, i cant find one haha. i.e. (emulsifier 481) but im sure you know what im talking about.


Seitan tips?

Ok, so I just made homemade seitan for the first time, and I highly recommend it if you haven't tried it. It seems like it works out to be cheaper than store bought, it's not a ton of work (if you get pure gluten flour), and you end up with a freaking ton of the stuff. I basically followed this recipe
. (More thoughts on it here and here.)

What I'm wondering though, is does anyone know how you get the awesome, meatlike textures out of it? Mine was good, but pretty sponge-y and not very striated. I would have guessed you have to knead it in a certain way, but several recipes I looked at were saying to only kneaded it 10-20 times. Anyone good at making seitan? I'd be happy if I could just get it more dense.

originally posted to lj_veganism

vodka sauce.

I was thinking of making the tofu-stuffed shells from the memories this weekend, and I wanted to make my own sauce instead of buying it. I was wondering if anyone has tried to make a vegan version of vodka sauce? I searched the memories and google, and I've found one recipe.. but I was just curious if anyone has tried to duplicate this before and has had success with it. Also, I don't really have access to a blender or a food processor, so I'm not sure if that recipe would work without it.

The vodka sauces I remember having always had some sort of cheese and cream in it, but I wasn't sure if veganizing a normal recipe would come out right.

I was also considering adding some Tofutti cream cheese to the mixture for the stuffed shells.. how much do you think I should add without it being overly "cheesy"?

Any help would be appreciated. :)

edit: woops, I posted the wrong link to the vodka sauce recipe at first.. but it's fixed now!