August 18th, 2005

Emma&Mel

Vegan Pasties?

Anybody ever make vegan pasties? I know they're mostly a Northern Michigan thing, but I hear they eat them in parts of Australia and England, too. And maybe northern Wisconsin... So I'm hoping someone's heard of them and made them, too!

Anyway, I'd love a tried and true recipe. I've found very little in the way of vegan versions, and they all seem a bit plain. I'd really like something hearty and flavorful. Ideas?
faerie

Roasted Garlic & Portobella Tomato Sauce

My boyfriend's parents took off to Portugal for the month, and their tomatoes have now decided to ripen all at once. In an effort to use up some of the sack loads I've inherited, I made this sauce. It came out so good that I intend to make a double or triple batch over the weekend! In case you're finding yourself in a similar situation:

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Rainy Day

pumpkin ideas?

Hi guys,

I'm new to this community, and new to veganism (my official date will be Sept 1 -woot!) so I have more than my share of questions!

I would like to know if anyone has used pumpkin in any recipes that are vegan and easy. I love pumpkin pie - but now that eggs and evap milk are out - I need a new twist! Even just using the pumpkin as sort of a custard type dessert would work.

Thanks in advance!
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  • vgnwtch

Home Bottling Fruit & Veg

For the past couple of years, I've been saying I'd like to just cook up large batches of soups, sauces, jam, pickles, you name it, and bottle it all. I've looked at websites in a desultory kind of way, but now I have the bit between my teeth. So, as I'm slightly confused about some areas, I'm asking for advice: Collapse )
trebuchet

Parkin

Parkin was something that was something that always turned up at cake stalls when I was younger in Yorkshire and I haven't had it for ages. Looking for recipies I've turned up a page that has several vegan alternatives to try - I haven't had a go at any of them, but I thought I'd share.

http://www.dacha.freeuk.com/cook/12vp-0.htm

Parkin is a very dense, dark gingerbread It's one of those dishes that have to mature: leave it at least a couple of days between cooking and eating.
lipstick bloody lipstick

chilled, minted pea soup



i just made this today and it's really good! just the right hint of sweetness (from the peas), garlic (very subtle but just barely enough to accent the other flavours), mint (subtle but still noticeable), and lime (the slightest hint).

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