September 28th, 2005

Corn Syrup Substitute?

I have a sweets recipe that calls for 1/2 cup of 'light corn syrup'. I don't think I like the idea of using that much. Is there a healthier substitute, or at least one that doesn't give me a mental image of my family on a complete sugar buzz?

It is for a chocolate sweet recipe, if that makes any difference. If it is a success, I'll post the finished result here :)

Vegan banana bread with yoghurt?

Hi, I've searched through the banana bread memories and had a look on google, but I can't find what I'm looking for. Possibly, it doesn't exist (or maybe I should make it up!).

A number of years ago in college, my friend had a recipe for banana bread, which used yoghurt and it was *really* good. I'm not sure if it had eggs or not. At the moment, I have lots of bananas and a tub of soya yoghurt. I'd like to recreate this previous experience, but vegan of course.

Does anybody have a recipe for banana bread that includes yoghurt, but not eggs? I don't really want to have to use an egg replacer.

butternut squash curry!

recipe found here on vegweb and slightly altered. this was delicious so i thought i'd share it. a very different curry flavor. :)

1 small butternut squash
1 small bunch mustard greens, well washed (spinach would also be good)
2-3 jalapenos, chopped coarsely.
3 Tbs dessicated coconut flakes
1 tsp tamarind concentrate, dissolved in a 1 1/2 cups of water
1 tsp mustard seeds
1 Tbs jaggery or sugar
1/4 tsp turmeric
1/2 tsp fenugreek seeds
1/2-1 tsp red chili flakes
10 small curry leaves
vegetable oil
salt to taste

*cut squash into inch square and 1/4 inch thick pieces. place in a large saucepan with the tamarind liquid, turmeric, sugar, and a pinch of salt. cook on low/med heat until squash starts to become tender. tear the greens with your hands and add them to the squash at this point, stirring them in well.

*place the jalapenos, coconut, and 1/2 tsp of the mustard seeds in a small food processor with a bit of water or grind with a mortar and pestle to make a paste, and stir this mixture into the cooked squash and greens.

*in a small pan, heat a Tbs or two of oil over med heat and add the remaining 1/2 tsp of mustard seeds. when they start to sputter and pop, add the fenugreek, red chili flakes, and curry leaves. fry this mixture, stirring constantly, for a minute or so, then pour onto the vegetables and stir well.

*season to taste with salt and serve over basmati rice.