November 3rd, 2005

cranberry sauce

I made a batch of cranberry sauce that didn't congeal - I possibly didn't add enough sugar or cook it long enough.. it's the consistency of applesauce. What can I do with this? Possibly, it could be added to some kind of loaf or.. I don't know. :/ I have about a cup. Any ideas?

Blackened Tofu

Reminiscent of K-Paul’s Kitchen’s Blackened Redfish, from Good Time Eatin’ in Cajun Country

Seasoning mix:
6 teaspoons onion powder
6 teaspoons garlic powder
1 teaspoon cayenne
6 teaspoons file
1/2 teaspoon salt

2 lbs extra firm tofu, sliced 1/2 inch thick
oil for dipping tofu

In a bowl, combine the seasoning mixture. Dip the tofu in the oil and then in the seasoning mixture. Fry in a hot iron skillet until blackened on both sides.

My question is about the "6 teaspoons file". Frankly, I have no idea what that could possibly mean, or stand for. Help!

Pumpkin Seeds

This weekend I plan on cutting up one of the pumpkins sitting out in our yard, getting the seeds out and baking them.

It should be a no-brainer baking pumpkin seeds, but is there anything you do to spice them up? How long do they usually have to bake for, etc.?

  • Current Mood: awake

food coloring

What is it about "mainstream" food coloring that's not vegan? (I'm talking about the little boxes of four bottles you get for coloring your own stuff at home.) The ones I saw at the store last week listed propylene glycol and various numbered colors (red # whatever, etc.), which I thought were all vegan and not derived from animal sources, like carmine/cochineal.

How much does vegan food coloring run, in terms of the little bottles and all? And what are some natural, neutral-tasting colorings you would recommend? I know turmeric can give a yellow/orange coloring by adding just a small amount.

If any of this was in the memories, my apologies, because I totally didn't see anything.