October 2nd, 2005

Pumpkin Crepes

Yesterday we welcomed Halloween and Fall by drinking pumpkin shakes. This morning I made this yummy and filling pumpkin crepes.

Pumpkin Crepes
Pumpkin Crepes

Use Webly's Crepe Recipe.
Pumpkin Filling: Pumpkin puree, sugar/maple syrup, all spice, cinnamon, agar agar/corn starch.
Top with melted tofutti cream cheese and garnish with a sprinkling of cinnamon.


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Freezing

Is there anything that you find doesn't freeze well? This past week I made and consumed a whole casserole dish full of mac and "cheese", and I would have liked to save some. I have never frozen mac and cheese before. Would it turn out okay if I did?

I know that soup/stews are great to freeze. I've heard freezing vegetables is okay, depending on if they are cooked, or how much water is in them (lettuce). Are cookies/cakes/muffins okay? What about casseroles /lasagna /stuffed peppers /cinnamon rolls ? I want to be able to have quite a few choices in my freezer for whatever I feel like eating.

Thanks in advance!

(I did check the memories, but it wasn't as thorough as I needed)

agar-agar replacers

I plan on making the Mocha cheese cake from the Uncheese Cook book. But I don't have any agar-agar.I tried to get some yesterday but the health food store was closed. I wanted to make this after dinner tonight*

Someone help me with a replacer? ( i don't eat honey )


xvx

ps.
thanks anyway guys:) I'll try to hit up the health food store again soon for some.
xvx

Arugula Explosion

Today I was gifted with approximately one ton of arugula, and could really use some ideas on using up large amounts. Tonight I caramelized an onion, threw on some of the arugula to saute, and served it over rice. It was still kind of bitter, and I'm not sure what to do to counteract that. Could it be used to make a pesto somehow?

Any ideas? Y'all know everything, so I know somebody will have something. :)

Basteredized Baklava Anyone?


Baklava Baklava

This was my first experiment with Pyllo. It went something like this:
2 layers pyllo. brush on some melted earth balance. Sprinkle some pecans mixed with cinnamon and nutmeg. Two layers pyllo each with melted margrine. Repeat until out of nut mix or pyllo.
Bake for 45 min. @ 375 F.
boil some water, add half as much sugar, some lemon, cinnamon, and agave nectar "tastes like honey" towards the end, as well as vanilla. Pour that stuff over the cooked pastry stuff and let it sit until it has cooled, or eat it warm if you're impatient like me.

white bean mystery

This is going to sound really strange, but...

I just made spinach with white beans. The beans came out of a glass jar from Whole Foods, the 365 brand kind. I've never cooked with white beans before, and noticed while I was eating these little worm-looking things, sort of off-white and maybe 1/8-1/4 an inch in size. My girlfriend says they look like part of the beans, which I guess is possible, since the beans got mashed up a bit during cooking. I'm not eating another bite until I find out what they are. Has anyone else experienced this? I'm going to be sick if I ate mealworms or something. Urghhhhh!

The meal was really good otherwise, if anyone can stomach the thought. I adapted the recipe from something on vegweb.com.

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Cranberry Stuffed Squash

I'm already thinking about Thanksgiving, and came across this recipe for Cranberry Stuffed Squash. I'd like to make this dish to bring to a table of omnivores, but I don't think they'll like being served food that's stuffed into a squash. Do you think the recipe would come out ok if I cubed the squash and added it to a casserole dish with the other ingredients instead of stuffing the mix into the squash? Could I substitute acorn for butternut squash? (Thanksgiving always makes me nervous...it's the one time of the year that my family will eat my vegan food, and I want to impress them)