It is not a good idea to use a banana as an emulsifier in a custard type dish. If you use it in pie filling, custard etc. the banana flavor will not mellow out. It will be a giant bastard and will overwhelm all other flavors and make your custard/pie taste as if you threw an entire bunch of bananas in there even though you used less than one.Fin.
Bananas in: Cake, cookies, brownies, bread = okay (usually)
Bananas in: Pie filling, tarts, custard, pudding, 'cheese cake' = not okay (unless you want banana flavor)
So, in conclusion: No bananas in pie unless you want it to taste like a giant banana!
hi guys! my dad and i are veganizing an old apple pie recipe he has. it calls for an egg wash. i know we could just leave it out, but my dad wants to try to substitute for it--any ideas for a vegan egg wash? i was thinking about flour and water and a little sugar, or maybe cornstarch and water and a little sugar?
thanks in advance!
is brown rice that was cooked three days ago for a stir-fry still good/salvagable? I stayed away from home and left it, but it didn't get eaten and I really don't want to waste it.
would I just need to add a bit more water to reconstitute it?
I've never made rice pudding, but I hear it's great for leftover rice- I just don't know how much passed time is too much.
ps- happy thanksgiving! I hope your bellies are full of vegan stuffing and dessert(s)!
So I had Tofurky this Thanksgiving. It was okay, but too expensive in
my opinion. Now I have tons of leftovers.
What can I do with the extra Tofurky?
OK - so Rachael Ray was on Oprah doing a holiday party and gave her recipe for 5 minute fudge which looked insanely simple and I started thinking how it could be revamped for vegan fudge. The ingredients were as follows:
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (keep the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping (optional)
1/2 cup raisins or dried currants (optional)
candied red and green cherries to decorate top (optional)
softened butter to grease an 8 inch round cake pan
The can was kept [and wrapped in plastic wrap] to make a hollow center in the pan for a wreath shaped fudge. Anyway - I'm thinking of substituting coconut milk for the condensed milk. It's thick and sweet just like the condensed. Assuming the butterscotch was used to sweeten it up - would you just use more choco chips for a darker fudge or use some sugar to sweeten it up a bit??
Any thoughts on my proposed substitutions would be appreciated. I like this recipe for it's simplicity and the ability to wow friends and co-workers when I show up with this to parties ;) Oprah.com has the preparations if you want to take a look. Quite simply - it was just heated, mixed and slapped into the pan. DONE.
I made cranberry sauce numerous times last year, and it came out correctly each time. THIS YEAR, however, it won't congeal! I'm doing the exact same thing (1 cup water, 1 cup sugar, boiling for 10 minutes with cranberries, straining), but it doesn't congeal - it turns out the consistency of apple sauce. Now that I (yet again) have tons of that stuff, what can I do to it to make it congeal? Any ideas? :(