October 11th, 2005

  • iswari


I mentioned making kitchari the other night and someone on my friends-list asked me for the recipe. It's not the usual Indian restaurant-type food you're used to, but a cleansing one-pot mixture of rice, dal, oil (well, ghee traditionally), spices and vegetables, based on Ayurvedic principles. I don't have an exact recipe (some people use a rice-to-dal ratio of 2:1, 1:1 or 1:2....a lot of it is based on your preference and individual constitution), but I just recreated how I made it the other night.

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Creamy Pasta Salad With Tomatoes and Potatoes

This recipe was originally called Creamy Pasta Salad With Artichoke Hearts, but I extracted the artichokes for diced tomatoes and cubed potatoes.

1/4 cup vegan mayonnaise (I added 1/3 of vegan mayo)
2 Tbsp. lemon juice (it doesn't really need it, but feel free to add it if you like)
2 cups cooked pasta (elbow, rotini or small shells) (I used rotini)
4 green onions, chopped
1 6-oz. jar artichoke hearts, drained and sliced (I added 4 spoons of Hunt's diced basil, garlic & oregano tomatoes, and ten cubed potatoes in the bowl instead)
1 1/2 Tbsp. fresh or 1/2 Tbsp. dried basil
1/2 tsp. salt

• Stir the mayonnaise and lemon juice into pasta. Add the green onions, artichoke hearts, basil, and salt and mix well.
• If the salad is too dry, add more mayonnaise and/or lemon juice.

I'd personally let the pasta salad cool for a few hours in the fridge. Also, run the pasta in cold water prior to adding the ingredients. I'm sure everyone knows that, but I figured I'd mention that just in case.

After cooling, add salt and paper, and serve with salad, soup, ect.

Tofu Technique Question

I checked the memories but maybe I missed this, feel free to point me back if I did.. I have a question on tofu. I've never had much luck with tofu but I've decided I'd like to make a white sauce with it. The problem is that I don't have a food processor OR an available blender. It is labeled Silken Tofu "soft" - is it possible to blend this stuff successfully with just a big spoon? Would applying a little bit of heat help?

-Many thanks in advance, from a cooking newbie
  • Current Mood


SO I tried looking in the memories, but didn't see anything/didn;t really know where to look. My boyfriend picked up some caper flowers at the food bank yesterday (because he didn't know what they were and decided we should make something with them to find out)..so I have never had them before/know much about them and do not really know what to do with them. any suggestions? thanks!

Tricky substitutions

So my mom wants me to do this three day diet with her. It's of course not vegan (or even vegetarian for the matter) and there are a few tricky substitutions.
The sliced meat, cheddar, and hot dogs I've got figured out, but what about cottage cheese, hard boiled egg, and tuna?
I know there's Tuno but according to the memories, it's just not good. I've made my own faux tuna with tofu, but is there some other kind of pre-made substitute?


I just found this cottage cheese recipe. The comments sound good, but are there any other opinions?

Rice pudding.

I suddenly had a craving for rice pudding, unfortuatly the only recipes I can find have rice syrup included. I don't want to go to the store (I've been there once before today)Can I just use sugar? Do you have any alternative recipes?

pineapple muffins

Has anybody made these before?

2 cups unbleached flour
2 teaspoons baking powder
1 cup sugar (can use natural or turbinado)
1 can crushed pineapple (or 2 cups fresh crushed)
1/2-1 cup soy margarine
1/2 cup vanilla-flavored soy milk
1 teaspoon vanilla extract

here's how they turned out

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kinda weird but still good.
i don't know why they didn't rise