October 20th, 2005

  • webtar

Quiche? Tofu Pie?

Webly's Quiche
Webly's Quiche

I didn't think this would taste as good as it did so I didn't take a picture, but it is scrumptious!

1 block tofu
1 +/- cup chopped frozen spinach
Webly's favorite spices: braggs, salt, garlic, onion powder, pepper, chilli pepper, sage/thyme (those bottles are right next to each other and I mix them up, so probably both)
1/2 block fake-o cheese
1 -2 tomatoes

Heat oven to 350-400F
Shred the tofu in the food processor (I love the texture of shredded tofu over crumbled tofu). Mix in the frozen spinach and Webly's, or your favorite, spices.
Put it in a pie pan, or other dish that's clean and bake for awhile, 15-20 min probably or until you're done with the next part and a couple dishes.
Shred the fake-o cheese. Mix in the chopped tomatoes. add some pepper or green chillis if you're into that sort of thing.
Take the tofu/spinach thing out of the oven and put the cheese/tomato thing on top.
Let it cook for 30+/- min raising the heat if you'd like.
let it cool for 5 min, or ignore this as I did and burn your tounge.

indriya had a great idea to add a pastry crust to it to make it fancy.

Ice Cream Cake

I wanted to make an ice cream cake. I work at an ice cream store (strange, I know...), so I could use the cookie crunch there (it's vegan) and the cake forms. I just don't know what to use as icing?!

Any ideas???

Vegan fruit bread

I adapted a low-fat non-vegan banana bread recipe which I can no longer find to create this.

Anyway, this recipe is very flexible in terms of what ingredients you use, which is why I like it.

Core ingredients:
-1 cup applesauce (non-sweetened)
-3/4 cup sugar (white or brown; you can easily use less)
-2 mushed bananas
-2.5 cups whole wheat flour (use half wheat and half white, or all white if you want)
-2 teaspoons baking soda
-0.5 teaspoons salt
-Optional: 1 tablespoon vegetable oil

Extras (use all, some, or none)
-1/3 cup wheat germ
-1/2 cup flax seeds
-1 large apple, diced (I didn't bother to peel it)
-1 cup walnuts
-1/2 cup chopped dried figs

1. Preheat oven to 350F
2. Combine applesauce and sugar.
3. Add bananas, flour, salt, and baking soda and stir very well to mix (I don't bother using an electric mixer). Add oil.
4. Stir in the extras
5. Pour into loaf pan (the pan will be very full, so you can split it into two pans, or a pan and some muffin cups).
6. Bake 1 hr - 1 hr 15 min, until toothpick inserted into center comes out clean.

Microwave Peanut Noodles and Peanut Butter Cups

It occurs to me that since thusfar, I've only been asking for tips, advice, and such, and this is the bestest community ever, I ought to justify my existence and post some of my creations, too. Usually I eat them before I think of it, but this was my vegan_cookoff entry a couple of weeks ago when the theme was Microwave Cooking. I've received some great feedback from people who've tried it out, so if anyone else is interested, here ya go:

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updated me

coconut alfredo sauce

I stole this recipe from vegweb... whomever created it is a GENIUS, but it needed amending slightly to be clear:

1 tablespoon oil
~i used olive oil with great success
8 (or more, or less) mushrooms, chopped
~i used older white mushrooms that would have become dried had i not, 'bellas or wild would be great
5 (or more, or less) cloves garlic, minced
~5 is PLENTY if you grate them very finely rather than mince
1/2 cup coconut milk (about a can)
~do not substitute for this- its essential
about 1/4 teaspoon nutmeg
~again dont leave this out
1/2 - 1 teaspoon black pepper (freshly ground is best)
salt to taste

~i also added some onion powder, lemon juice/vinegar (to kill any residual sweet taste), and a T of cornstarch mixed with 2 T of water to thicken it up (personal taste)... you could add vegan parmesean if you had it handy.

Saute the mushrooms and the garlic in a pan over med-low heat in the oil until the mushrooms soften, but make sure the garlic doesnt burn.
In a seperate pot bring the coconut milk to a boil on the lowest heat setting possible- this should take you 15-20 minutes. If you don't give it time you'll have garlicky pina colada sauce... ech. (I used a double boiler to prevent it from scorching... took much longer)
As soon as it starts to boil, add the nutmeg, pepper, and salt (as well as the parm, vinegar, juice, cornstarch mix, etc)
Remove from heat and stir well.
Add the mushrooms and garlic mixture to the sauce and heat over low heat until it's heated through.
This is very very easy to burn so watch out! This is also where using a double boiler helps...

Serve over cooked fettuccini noodles or use as a sauce on vegan pizza! It also makes a great base for a chowder soup.

I served mine with a whole wheat garlic baguette.

This would probably be really good with almost any veggies added- broccoli, tomato, onion...
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life's tough

Perogies, Dill Cream Sauce and Cheese Buns

VEGANS! I need your best tips and/or recipes for the following:

- Perogies
- Dill cream sauce/cream sauces in general
- "Cheese" buns

I'm simulating a meal for my best friend for his birthday. Before he was vegan he used to get these homemade perogies, huge, with dill cream sauce and a cheese bun. I want to make something fantastic and similar and homecooked and wonderful as a treat! It's the only thing he misses and still craves sometimes. I'm looking for big, heavy, tasty perogies and a nice thick cream sauce that doesn't taste too heavily of soy, because the original obviously didn't have soy...

So! Best tips! I'll be pooling them all together and testing them to come up with the finished recipe.