September 29th, 2005

Glass (Geometry)

Veganizing butternut dumplings?

I just watched a great episode of Good Eats all about squash. Alton made Butternut Squash Dumplings which look absolutely wonderful. Thing is, the recipe calls for one egg and he seemed to feel that one egg was rather important in terms of the role the protein and fat played in binding, etc.

Any ideas about veganizing the recipe? Ideally, not just speculation but because you've made them (or something like them) before? (Yeah, odds are low, but hey, you never know. :)

(I seriously adore Alton Brown. Sometimes I think that if he'd have me, I'd give up my veg ways. Probably not, and I'm sure he'd cook all manner of nummy veggie dishes for me, but sadly, it's not as though the issue will ever be tested.)
  • webtar

Egg Yolk Replacer Help needed

There's nothing in the memories about replacing yolks so I thought I would bring what I've learned.

Ener-G egg replacer alone doesn't have enough fat for the yolk.
1 large egg has 2 Tablespoons egg white and 1 Tablesppon yolk.

For the following recipe I am going to try this:
2Tbl. Lemon juice
2 Tbl. Flour
1/2 Tbl. Earth Balance
1/2 tsp. Baking Powder
Use 1 Tablespoon of this mixture.

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Anyone have any experience with this?
wiley wiggins

minestrone soup

Apparently, this was Da Vinci's favorite everyday meal. (See for an article on his vegetarianism.)

I love this recipe so much that I usually double it and freeze half of it for later. The only difference from what's below is I usually make it from dried beans, and I'll add red wine. I also tend to exaggerate the amount of vegetables so much that it becomes more of a stew than a soup.

Giving credit where credit is due, I originally found the recipe at It's a handy link if you need the measurements in metric.

"Copycat Olive Garden Minestrone Soup by Todd Wilbur"

3 tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta

8 servings

45 minutes

Heat three tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.

Eating Pumpkin

x-posted from daily_granola

Now that it's fall, you can buy organic pie pumpkins at the grocery store instead of purchasing canned pumpkin puree. If you're trying to buy things that have earth-friendly packaging, go for the whole pumpkin instead of its canned counterpart.

Save a Can, Eat a Whole Pumpkin

You can find instructions to prepare your pumpkin (and a vegan pie recipe) here, but I've also included the instructions Collapse )

The pros of doing it this way? You get roasted pumpkin seeds too! The con? It's much more work than opening a can.

There are 3 Daily Granola pumpkin recipes in the memories: Pumpkin Pie for Dinner, Pumpkin Waffles, and Pumpkin, Apple, and Potato Curry.