Has anyone come up with a good recipe for Moyin-Moyin? I thought that I could try making it for Thanksgiving since it's supposed to taste like turkey and stuffing. I found one recipe here that calls for some dried shrimp powder. I'd guess there is vegan shrimp flavoring or a replacement for that, though. I'm just not sure how to find a replacement for it.
I also want to try a recipe for apple butter pumpkin pie. The recipe calls for 3 eggs and I figured I would replace it with about half a brick of silken tofu to make sure the pie is firm. Pumpkin pie is basically a custard, after all, and silken tofu is custardy. I don't want to add too much tofu, though, because I don't want it to make the pie 'bland.' And I figured I'd try coconut milk in the recipe instead of soy milk. I think it'd make it tasty. Coconut milk is generally more delicious than soy milk, anyway.
Here is the recipe I found:
Apple Butter Pumpkin Pie
1 cup apple butter 1 cup fresh or canned pumpkin 1/2 cup packed brown sugar 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger 3 eggs, slightly beaten 3/4 cup evaporated milk 1 unbaked 9-inch pie shell Sweetened whipped cream, for garnish (optional)
Preheat oven to 425 degrees F. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
I've got it in my head that I want to make a stew out of the black-eyed peas I'm making to go with some fried tomatoes and biscuits for dinner tonight. But I don't really know what I want to do.
Things I'm planning on using in it somehow (but don't have to):
Collard greens Winter squash A spice blend I have called "Cajun seasoning" Bay leaves Onion Garlic Some sort of vinegar or possibly lemon juice Vegetable broth
Advice? What other seasonings would you use? I'd really rather not go to the store, but I'm pretty well stocked. What should I do to make it more of a stew and not just extra-chunky soup? Maybe mash or puree some of the peas?
I have two tofurkys (tofurkies?) in the oven right now ^_^ I'm having Vegansgiving today, cus on Thanksgiving I'm going to my-aunt-the-carnivore's house... Basically, aside from having dinner tonight, I want to save a portion of everything in the freezer so I can have a thanksgiving meal along with the rest of the family.
I have a question though, about freezing tofurky after it's been cooked... Will it ruin the texture or anything like that? Would it be a substantially better idea to refrigerate it instead of freeze it? Any advice would be appreciated ^_^
P.S. gonna post a list and photos of the recipes we used after everything's done ^_^
This Thursday is Thanksgiving in the United States, and I am interested to see what foods people will be preparing for it. Are you preparing an entire vegan meal? Are you bringing vegan food to a gathering?
My boyfriend and I are cooking a meal for the two of us, after getting a nasty case of intestinal distress from Indian take-out on Thanksgiving last year. He is making his own turkey and all the other dishes will be vegan:
-Mashed sweet potatoes with pecan topping -Roasted garlic green beans (less time-consuming than a casserole) -Gravy (not from scratch- there's a readily-available kosher brand I like that is vegan) -Stuffing (again, not from scratch) -Cranberry sauce (I want homemade, my boyfriend wants the canned kind- maybe we'll have both!) -Pumpkin pie (I've been watching my weight, so I haven't made a pie in ages! Welcome back, dear pie)
We had an early Thanksgiving this year and decided to be snobby and make it vegetarian-only invite (in fact it was all vegan food to my delight!)
We had: Unturkey, stuffing, herbed mashed potatoes, UnTurkey gravy, corn chowder, irish soda bread, stuffed mushrooms in phyllo mini-tarts, jalapeno pub pickles dipped in beer batter, baked carrots, homemade cranberry sauce.. and my favorite.. Ohio-shaped "butter" pats (Im very proud of these!). For dessert was pumpkin pie, apple pie, cherry pie, non-dairy whipped cream, homemade real vanilla-bean soy ice cream, & chocolate covered dessert sticks. For drinks we had fresh cider, Chardonnay, sparkling grape juice, Great Lakes Christmas Ale, and vanilla macadamia nut coffee.
I always have Thanksgiving with a big group of friends who don't do Thanksgiving with their bio families for various reasons. I ALWAYS take this dish and everyone always goes crazy for it. I use this as my main dish and skip the Tofurky because I think it's nasty. I usually also make veggie stuffing, vegan mashed potatoes and mushroom gravy to share.
I originally found this recipe in a book or on a website, but I can't remember which one. If you recognize this recipe let me know so I can properly cite it.
Harvest Veggie Ragout oilve oil 3/4 tsp salt 1/2 tsp pepper 2 bay leaves 1 tbsp flour 2 thyme springs 1/4 cup chopped parsley 1 cup dry red wine 3 cups diced peeled butternut squash 2 cups sliced leeks 1 1/2 cup sliced carrots 1 1/2 cup sliced parsnips 1 cup sliced celery 10 cloves garlic 1 tbsp tomato paste 1/2 cup veggie broth 1 can chikpeas 6 portabello mushrooms
Heat oil. Combine squash, leeks, carrots, parsnips, celery, garlic. Saute 8 minutes until browned. Add bay leaves, thyme. Stir in tomato paste, flour and wine. Reduce heat and cook five minutes. Stir in broth and chickpeas. Cover and simmer 20 minutes until veggies are tender. Stir in 1/2 tsp salt and pepper. Discrad bay leaves and thyme. Slice mushroom caps. Heat oil and fry 5 minutes, add 1/4 tsp salt. Cover the top of the ragout with the mushrooms.
*edit* I forgot to add that this feeds about an army. The recipe will fill a big dutch oven style pot.
in an attempt to make something comforting, tasty, and high calorie (trying to gain weight), i threw this.. thing together.
-1/2 cup unsweetened oatmeal (i got some from a bulk foods place; rolled oats, barely, other grainy stuff, coconut, cashews, almonds). -banana (i used about 3/4ths, but it was kind of overly banana-y; 1/2 would probably be better). -dates, chopped up (i used three honey dates). -as much nut butter as you like (i used three small spoonfuls of hazelnut butter, initially. it wasn't enough).
put this stuff in a bowl and add about a cup of boiling water. keep microwaving/stiring until it absorbes most of the water, and the bananas get mushy.
add 1/2 cup (or more, if you want it more liquidy) of vanilla soy milk, and lots of cinnamon. i also added two more spoonfuls of hazelnut butter at this point.
microwave/stir until you get the consistancy you want.
strange, but delicious and has about everything you need in it. :)
I don't know if they have Taco Stands all throughout the South East or just in Georiga, but it's definitely been one of my favorite places since I moved here a year ago. They have these amazing tofu burittos which are just tofu, cheese, and hot sauce. I was worried that they'd be different without the cheese, but they're still spectacular. The tofu is chewy and perfect and I love it. I'm just curious as to whether or not anyone has any idea how they cook their tofu? Maybe someone out there works at the Taco Stand in Athens, Ga by Krogers and can tell me exactly how to make it?:)
I'm having a hard time recalling if I've ever seen a sugar cookie recipe that uses soy milk. Provided I find one, do you think it'd be totally gross to use Silk Nog instead? I know that it can be used in things like banana bread or pancakes, but since the sugar cookies don't have lots of flavors, the taste concerns me a little.
ALSO! Has anyone made the chocolate pudding mix from Mori-Nu? How does it taste as a pudding, and how does it set as a pie? Thanks!
I searched the memories and Googled around, and while I found some of the former, I figure that as long as I also want the latter, it's worth asking y'all about recipe that you've already tried and love.
I have the squash and the apples, and I know I can improvise a soup (I've done it before without a recipe), but does anyone have particular favorites? I know some recipes call for heavy cream and I don't normally add any (soy) cream to mine. Should I?
As for sweet potato pie, there seems to be a split of whether this should be a dessert item or a savory item. The one good-looking vegan version I found is definitely savory, and I was really thinking dessert, since sweet potatoes are already on the dinner menu. I'm already making apple and pumpkin pies, so I figure as long as I'm making two batches of crust and will therefore have one bottom to spare, I might as well use the can of sweet potato pureé to make another pie.
Yes, I'm using canned for that as well as the pumpkin -- there is only so much time to prep. (Also on the menu besides the dessert pies: veggie pot pie (based on the recipe in the Country Life cookbook), mashed potatos, mashed sweet potatoes, cranberry sauce, gravy, stuffing, and green salad. I got some Soy Dream for the pie and may or may not get to the store that sells the vegan canned whipped cream. (Guests will be bringing additional items, as well as some non-vegan items that I don't care about, but no turkey.) I bought some shu-mai for a casual pre-seating appetizer and will also have a big bowl of nuts-in-the-shell along with a couple of nutcrackers. I haven't yet settled on the cocktail, but am leaning toward a warm cider rum punch (in festively decorated glasses, natch. :) One of my guests brews mead and will hopefully be bringing some of that to go with dessert.