September 22nd, 2005

American "Cheese" recipe at Kreeli's site

Has anyone ever made the American Cheese recipe at Kreeli's Vegan Cookery site?

I have a question... am I supposed to use agar agar powder or flakes? The recipe doesn't specify, but they aren't the same... I think that 1 tsp agar powder is equal to 1 Tbsp flakes.

I was going to e-mail Kreeli but thought I would post here first. :-)

Also, what did you think of it? I liked her "Brie cheese"... so I thought I would try this one. I can't buy good vegan cheezes where I live, and I need some for a dip I'm making for my sister's party this weekend.


i went to a 24-hour hotcake house with my friends last night and they all got hotcakes.
we then were curious about the difference between hotcakes and pancakes.

the guy making them said that pancakes were more dry.

anyone know of a recipe for hotcakes? or what ingredient makes them different from pancakes?
because they looked awesome

Replacing sugar...

I need some help with knowing how to substitute for sugar in cookies -- every "sugar free" recipe that I found used some scary fake sugar, like sweet 'n' low. I think that I've decided I will use my wonderful "Just Like Honey," (similar to agave nectar) but how do I adjust things being that it's liquid, and my original recipe calls for regular sugar?
Here's the recipe - any help would be awesome! (Oh, and also, doesn't this recipe seem like it will make, like, forty bajillion cookies? Any estimates of how many it will make?)

Pumpkin Spice Cookies

1 & 1/4 cups sugar
1/2 cup vegetable shortening
1/2 cup applesauce
1 (15 & 1/2 oz) can solid pumpkin puree
2 tsp vanilla
4 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
Pinch of ginger powder

Preheat oven to 350 F.
In a large bowl, cream the shortening, sugar, applesauce, pumpkin, and vanilla
Mix until light and well-blended.
In another bowl, mix the flour, baking soda, and ground cinnamon.
Stir the flour mixture into the creamed mixture. Mix well.
Drop by teaspoons onto a sprayed baking sheet.
Bake at 350 F for 12 - 15 minutes, or until set.
Let cookies cool on a rack.
  • nammu

Non-cakey brownies?

Last night, I made brownies using the recipe in Garden of Vegan but they came out too cakey for my liking. I'm also not sure about the taste. I used Sucanat for the first time which I'm also not sure about. They don't taste all that sweet to me.

Does anyone point me in the direction of a recipe for brownies that are more dense, more fudgey, I guess? I'd look through the memories, but that won't tell me (I don't think) whether or not they are cakey.


Red Bean Spread Loving

Hi there crime stoppers.
Well, maybe something like this has been posted previously, but more the merrier and what not, right?

K, so, today you will be reading about red bean hummus-like stuff. But, its not hummus. Why? No chickpeas, no tahini, no olive oil. So instead we have...RED BEAN LOVING.

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Oh, you want some pictures? Ok, here's a link to my recipe journal with a festive picture!

Why is this soooo cool? You can customize it just like regular hummus, yet it has less fat than the nut butter and what not. And yes, I know that fat is good for you, but, yea, whatever, etc...

Peace out bean sprout!
  • Current Music
    Morcheeba - Lighten Up

Vegan jelly shots?

Has anyone successfully made vegan jelly (jello) shots using agar agar, and if so, can I please, please have your recipe? :)

I don't have time to order vegan jelly mix and I can't be certain about the jelly mixes sold in supermarkets here, so I want to make some using agar. I could search the web for recipes but I want one that is tried & true... I'm making these for other people so I really want them to resemble regular jelly shots.

Also, what is the consistency supposed to be like? Are the firm, jiggly or kind of runny? I've never had them!