Ok...I now have some black salt....i want to make a tofu scramble and add this to it but ive never used this before...can someone give me some tips on how much and when to add this to my scramble? Thanks!
don't get me wrong, I LOVE artichokes. I love artichokes so much that I bought about a dozen of them. Sadly, I got sick of steamed artichokes every day, so eating them really became a chore. A few got moldy. Well I just found a fantastic way to prepare whole artichokes that is new to me. Frying! When in doubt, fry it up! First I quartered them and cleaned out the choke. Then I trimmed off the extra leaves that aren't so tasty, though a few did get left on and I just had to nibble the yummy parts off the crunchy parts. Then I tossed them in a pan with a little bit of hot oil, and fried them up until they were golden brown. I ate them with a little salt, pepper and some rice cooked with tomato paste. Super yummy! Next time I want to try some garlic and spices and maybe some sort of breading.
Making gingerbread houses for Christmas has been a tradition in my family for the past 6 or 7 years and it's about that time again. This is my first year as a vegan and I'm running into some difficulties. Our recipe for gingerbread was easily veganized (as it only contained one egg that we replaced with Ener-G to much success) and it's pretty easy to find some vegan candy/snacks for decorating, but I'm having trouble coming up with a way to replace the royal icing. I know I saw a post not too recently requesting a royal icing recipe, but it was for cookie decorating and all the responses seemed mostly to produce a thin icing that took hours to harden. I need something that will be similar to non-vegan royal icing; it has to be able to harden in a few minutes and it has to be able to get really super hard and hold up pieces of gingerbread.
I know I'm going out on a limb, especially since this question was just asked, but if anyone has any experience with vegan gingerbread houses, I'd really appreciate it!!!