November 19th, 2005

s'nog ice cream

Does anyone have a nice, plain ol' vanilla ice cream recipe, for an ice cream maker? I'm looking for soemthing without tofu--basically, anything that's mostly just sweetener and soymilk (which will be swapped with s'nog) and one or two other ingredients that aren't very pronounced in flavor? I want to make eggnog ice cream, but to me, the Silk nog flavor isn't strong enough to compete with silken tofu or banana, so I'm a little afraid of trying to work with one of the recipes in the memories.

And a little discovery of flavor coordination: s'nog and hazelnut taste quite yummy together. I'm not a big fan of booze in my nog, but after putting a bit of Frangelico in on a whim, my friend Peter and I were pleasantly surprised.

Substitution in cream reduction, favorite parmesan sub? Also: cruelty in free range eggs?

Current music: Decemberists - Odalisque

Hello, I’m a soon-to-be vegan* and I have a few queries that weren’t easily answered by generic FAQ sites.
1) I have a number of recipes that rely on a reduction base—generally a garlic asiago cream reduction—for example: rose sauces, etc. Is there a reliable substitute for cream in reductions or is there no hope and I should just accept that it’s roux time? There appear to be mixed opinions on whether or not soy or rice milk or a 50-50 split work best. I generally would want to choose the milk for flavor, but there are other considerations that I’m unfamiliar with, i.e.: curdling, etc.
2) Recently I had thought that I’d picked up a vegan havarti alternative only to find that it contained casein. I was curious as to what, if any exist, are the best vegan alternatives for parmesan and asiago?

*Reasoning, blah, blah..Collapse )
Thank you for taking the time to answer, this is cross-posted on both vegancooking and the vegetarian community, so apologies if you see it twice.
-Michael "Tito Randy Jermaine" Marlon, Pirate
  • Current Music: Decemberists - I don't Mind

Thai Pumpkin Soup

xposted from daily_granola

Recipe - Thai Pumpkin Soup

Ingredients:
15 oz pumpkin
12 oz mango nectar
1/4 c peanut butter (creamy)
2 c vegetable broth
1 tbsp extra virgin olive oil
1 tsp ginger
1 sm onion, chopped
2 cloves garlic, minced
1/2 tsp cayenne pepper
1 tsp orange zest
Garnish:
Cilantro (chiffonade)
Peanuts (very small pieces)

InstructionsCollapse )