September 10th, 2005

orianna studios

deviled egg question

i'd think the flavor would be easy to duplicate, but is it possible to make vegan deviled eggs that somewhat have the same texture and appearance? its the only non-vegan thing i ever miss.
*added note*: i can make the filling stuff, i just have no idea how to make something that has the texture of a hard-boiled egg white
stop it

Dumb question about making crisped rice squares.

I've got a potluck I'm going to, and got asked to bring a vegan dessert. I was thinking about making crisped rice treats, and started reading the ingrediants on my bag of marshmellows -and oops - geletin. I'm not completely vegan myself, so I forget things like there being geletin in marshmellows.

So my question is, if I make crisp rice things with vegan marshmellows, will it work? The main issue in my head is I don't know if it's the geletin or the sugar holding the stuff together. I've made them with a vegetian spead for the butter before, so am not so worried about that.


something for supper

I had a whole bag of spinach in my fridge and I wanted to make something interesting!

"Cream" of spinach and mushroom soup:
4 cups spinach
1/2 cup mushrooms (chopped)
1/2 onion (chopped)
1 tbs margarine or olive oil
1 pkg soft tofu cut into small squares
1 clove garlic
1 cup soy milk
1 cup water
1/2 tsp chili powder
1/2 tsp salt
pinch of flour
1 carrot (grated
pepper - optional

Steam spinach in a double boiler until tender (5 min. max) set aside. In a small sauce pan saute onions until transparent, add mushrooms and garlic, saute until mushrooms become tender. Combine spinach and mushroom mixture in a food processor or blender, blend until smooth. Add tofu to the mixture and blend until the mixture has become smooth. Pour water and milk into a medium sized pot, put the heat on medium and add the spinach mixture, stir and heat adding the chili powder and salt. Add the pinch of flour for a thicker soup. Top the soup with grated carrot and a dash of pepper.

Better than Mac & Cheese

I just made the most amazing vegan macaroni and cheese [I'd done this before but this was the first time I tried to cook dinner in my convection oven] and feel the need to share this recipe with the world!

Okay, so it's not mine [i think i originally got it at vegweb], but I'm still proud of my ability to toss things into a blender!


Oven to 350.

in blender:
1 1/2 cups of plain vegan soymilk
1 cup of water
1/3 cup of tamari or soy sauce
1 1/2 cup of nutritional yeast
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon vegesal or in lack of fancy product, just use salt
1/4 of a block of firm (not silken) tofu
1 cup of canola or vegetable oil

in the [hot]pot:
1 1/2 lbs of pasta of your choice preferably macaroni

Cook the pasta. 8 minutes should do it. Blend the sauce like nobody's business. Pour pasta into dish and pour sauce on top. Bake 15 minutes to golden or until it smells so good you just can't take it anymore.
Optional: gloat as your college dormmates sniff around and poke their KD unenthusiastically.

Serves: A lot. The sauce can be kept and added to other foods [i.e. veggies, inside pitas] at random. YUM!

This is my first post here, by the way, so my apologies if I violate any rules.
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