vegancooking

I found a pie crust recipe that calls for weighting the crust with dried beans while baking. Does this have any effect on the beans? They're garbanzos that I intend to use for "tuna" salad eventually, and they'll be a 350F oven for 15-20 minutes. Could I use rice instead?

The Smallest Room Challenge: Mushrooms! vegan_cookoff is having a contest this week (OCTOBER 18-23) for the best (including most creative and tastiest) mushroom dish. We'd love you to enter and show off your own creative vegan mushroom dish. Sweet, savory - everything goes at the Vegan-cookoff! You will find more info about mushroom here: http://www.livejournal.com/community/vegan_cookoff/38511.html And you will find instructions and rules on how to enter here: http://www.livejournal.com/userinfo.bml?user=vegan_cookoff

*Chickpea and Artichoke Heart Stew*

4 Cups water or veggie stock
2 Med. onions(chopped)
2 garlic cloves (minced)
2 Tbs. olive oil
1 tsp. tumeric
1 tsp. sweet paprika
4 med. red potatoes 1/2" cubes
1 sprig rosemary (1 tsp.dried)
5 leaves sage ( 1 tsp.dried/ground)
1/2 cup pureed sweet potatoes ( i've used jar baby food...works great!)
3 cups drained chickpeas (2- 15 oz. cans)
1 1/2 cups drained quartered artichoke hearts (14 oz. can)
salt and ground pepper to taste

toppings:
lemon wedges

Heat stock or water in a med. sauce pan to simmer. In a large soup pan sautee' onions and garlic in oil for about 8 min. Stir in tumeric, paprika and sautee' 1 more min. Add in potato, other herbs and heated stock- cook about 12 min. Stir in sweet potato, chick peas and artichoke hearts. Remove rosemary sprig, add salt and pepper to your liking and return to a simmer. I like to let it cook for a while after this, up to 2 hours. Serve with lemon wedges.

Whats brown and white and delicious all over?
( thanksgiving casserole pics and Collapse )

I'm in the process of simmering a batch of the PPK's seitan, but when I was making it, I accidentally added too much water. The recipe calls for very cold water, so I put a glass measuring cup full in the freezer, intending to measure out the proper amount after it had chilled. Apparently I was really in the seitan-making groove, because I forgot and just dumped the whole thing in. It was only about 1/3 of a cup too much, but the seitan "dough" was really wet and was not holding together very well. I added about 1/4 cup of just regular flour (unfortunately, I had used the last of my gluten flour) and squeezed the water out as best as I could...is this going to work, or am I going to be disappointed in an hour or so? It seemed to be a lot firmer when I put it into the water, but I'm afraid it's just going to cook apart or something. Any ideas/advice for next time (other than remember to measure things)?

EDIT: Okay, it definitely didn't work. Ooooops. There were a few seitan-y tidbits, but on the whole, I ended up with a bowlful of what looks like oatmeal.

I made this about a week ago, froze it, and am having it for dinner again. Since I made it up, everything is approximate.

Ingredients:

2 small potatoes
1 medium-sized sweet potato (not yam)
1 leek, chopped
1/2 medium-sized onion, chopped
3 cloves garlic, minced
1 can creamed corn
1 cube vegetable bullion
1 cup soy milk
2 cups water (or more)
Thyme, to taste
Ground Chipotle pepper, to taste
Cayenne pepper, to taste
Flour as needed

Directions:

Boil and mash potatoes. Add soy milk, buillon, and water. Bring to simmer. Add leeks, onions, garlic, corn, and spices. Simmer for about a half hour. Once the flavors have blended, strain soup and discard solids. Add flour to thicken as needed.

Serve with corn bread!

If you have any questions or suggestions, feel free. I was just messing around and this turned out to be delicious.