December 19th, 2005

yummy pumpkin soup

made this the other's soooo good.

2 tbsp. vegetable oil
1 bulb fennel, cleaned and sliced thin
1 bunch/2 large leeks, cleaned and sliced thin
1 or 2 tbsp. mild curry powder
1 liter veggie broth
2 cans pumpkin
1 can coconut milk

heat the oil in the bottom of your soup pan (med heat) and braise the leeks and fennel for about a minute.
add the curry powder and cook for another 3-4 minutes.
add the veggie broth and pumpkin, bring it to a boil and let it cook for about 15 minutes, or until the fennel is tender.
remove from heat, stir in the coconut milk (and a little salt, if you like).

then you blend it...i have an immersion blender for soups that i looove (about $14), but you can also use a regular blender -- just remember to do it in smaller parts than you think you need to, lest you find your blender too full (the soup will expand a bit).

the original recipe recommends that you garnish it with a dollop of soy yogurt, but it's pretty rich already.


Tofutti Better Than Cream Cheese recipes/ideas?

I have 1 1/2 of the 8oz tubs of Tofutti Better Than Cream Cheese. I used 1/2 on peanut butter eggs for my friend's birthday present in November. I'm afraid it's going to go bad.

Any ideas what I can do with it? A spread for crackers or sandwiches. Dinner recipes, anything please!
I have a cabinet full so I can probably do about anything.

No dessert ideas please, I'm trying to eat semi-healthy, haha.

*I like spicy and garlicky foods a lot!

Madeira cake?

Madeira cake was always something that we only ever got at Christmas when I was younger, and it's one of the foods which I've come to associate with this time of year. It's a bit like a richer, heavier type of white sponge cake, and according to wikipedia, similar to what is called a pound cake in some places, but I've never tried pound cake, so I couldn't say for certain. I've looked in the memories and tried googling for it, but with no luck and I'd be a bit nervous about finding a recipe (such as this one) and substituting the eggs for egg replacer because whenever I've tried that before, anything bigger than a fairy cake has fallen to bits. So does anyone have a good recipe for madeira/pound cake, or any tips on how to veganize and existing recipe?

Vegan Apple Strudel

Hello! I need to make Apple Strudel for my daughter's class tomorrow. Anyone have any luck veganizing it? I checked the memories, but found nothing. I'd love something tried-and-true, as I've found recipes out there that I could possibly veganize, but I was hoping for something that's more certain, since I won't get to try it first and have to serve it to a class of 6 year olds!



Nevermind! I made them and they turned out pretty tasty (I had an extra, so I tasted it), so here's the recipe:

Apple Strudel

6 cups Tart Apples - Peeled and sliced thin
1 TBS lemon juice
2 tsp Cinnamon
8 oz Phyllo Leaves (½ Box - Thawed)
3/4 cup Raisins
3/4 cup Sugar
3/4 cup Ground Almonds
Plenty of corn oil for brushing

Mix apples with raisins, lemon juice, sugar, cinnamon, and almonds. Set aside. Place 1 phyllo leaf on a kitchen towel and brush with oil. Place a second leaf on top and brush with oil again. Repeat until 5 leaves have been used. Mound 1/3 of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with oil. Repeat the entire procedure for the second strudel and third. Bake the strudels at 400°F for 20 to 25 minutes, until browned. Sprinkle with cinnamon sugar after removing from oven.

Makes 3 strudels, 6 to 8 servings each.