October 25th, 2005

  • modmoda


I want to buy a really good blender and I figured you guys would know which is best. I know of the Vita-mix, but are there any other brands you know that are amazing. I can get one on ebay relatively inexpensive, but I'm willing to pay quite a bit, so cost is not a concern. I want your reviews!
  • webtar

Microwaved Pasta

For those who don't use microwaves this will be gross.

For those microwave users: How do you cook pasta in the microwave? Do you heat the water first then add the pasta and heat longer? I just tried it for the first time by heating the water and the pasta at the same time.
  • webtar


I am working on a vegan meringue recipe and curious about the fluffing of agar-agar. Has anyone had luck with it? Seems most recipes want you to make a gel out of it.
I've been able to fluff Emes but it's not so much vegan, so I am looking for a replacement.
(?!) every tool is a weapon

Uses for leftover risotto?

Hey! This isn't as much a recipe request as it is a question with what could be made out of these leftovers.

We made some vegan risotto the other night with kale, mushrooms, and tomatos. It's really garlicky and pretty good, but it was a little bland. My roommate simply REFUSES to eat leftovers, so I want to try to turn this into something else ... but I can't think of what to do with it. Any ideas?

vegan din din w/ the lathams; pitchers inside

holy crap!
matt and i made dinner for his family.

i'm so proud i took Collapse )

( we got all the recipes off the recipe section of this community except for the taters, which matt kind of winged, and the majestic moose, which he creates like firey magick from his fingertips.)

according to mr latham "we would have paid good money for this meal." hehe.
  • Current Music

make my dinner (rutabaga, napa cabbage, chard, tofu, limes, apples, bananas, pumpkin)

i have a bag of rutabagas that i should use up this week before i go on a 2 week vacation* (as well as that chard and napa cabbage from last week), and probably some tofu as well. and 2 limes. and a couple apples. and 2 ripe bananas. (and i'll be opening a can of pumpkin on thursday, so i'll have some of that as well)

the thing is... i've never eaten a rutabaga ever before. what do they taste like? how should i prepare it? what spices go well with it? i don't want them to go bad. maybe some sort of soup with the pumpkin puree?

anyone have any ideas? i'll probably throw the bananas in the freezer if i can't use them up in time.

*from you guys :-p

tomato marinated tofu

my mom sent me ths recipe. it's a page torn out of a magazine, i don't know which one, but it's swedish. it came with an article about a swedish buddhist monk. a female one! it was kind of neat. anyway, it's so good that i definately will make it again, maybe i'll just make the marinade and use it as pasta sauce, because it's amazing.

9-10 oz of tofu
1/4 cup tomato paste
1/4 cup water
2 teaspoons or a couple of cloves garlic, minced
4 tablespoons soy sauce
1 1/2 tablespoon lemon juice
2 tablespoons maple syrup (the recipe called for honey)
2 tablespoons oil
a few teaspoons of basil
1/4 teaspoon ginger
chili sauce to taste

cut the tofu in pieces, squares about an inch big, half an inch thick. mix all the other ingredients together. pour about half of the marinade in a casserole dish. place the tofu on top, evenly spaced. pour the rest of the marinade on top and set aside for a few hours or over night (i only had patience for about 40 minutes).

put in the oven at 425 degrees. after about 10-15 minutes, turn the tofu over. let cook for another 15 or so minutes or until it starts smelling yummy. serve over pasta. (the recipe said with baked potato, but i thought pasta would work better. it did.)