December 25th, 2005


Swedish "Meatballs"

Okay, so I had a craving for Swedish meatballs, since my mom would often make that around Christmas when I was young. I haven't had it in 11 years, and I'm not Swedish or anything, so forgive me if this isn't exact, but I think this turned out pretty good. So did my omni boyfriend, and he's picky when it comes to this stuff. :)
Swedish Meatballs

1/4 cup corn oil (or canola or vegetable - others wouldn't taste right)
1/3 cup all purpose flour
1 tsp paprika (for a kick, I use hot Hungarian paprika)
1/2 tsp salt
1/4 tsp pepper
1 cube of vegan beef boullion, crushed (or melted in a little water, whatever's easier)
2 cups water
scant 1 cup vegan sour cream (I used sour supreme)

Cooked noodles, pref eggless "egg" noodles
Vegan meatballs cooked in a little oil (I used Nates)

Blend flour, paprika, salt and pepper with corn oil over medium heat until nice and bubbly. Add crushed/melted boullion cube and continue stirring for a minute. Then add water slowly and bring to a boil, stirring like crazy. Stir and stir or you'll have a mess stuck to your pan's bottom. Once it's nice and thick, which should only take a minute or two, reduce the heat and add the sour cream. Heat through. Add meatballs.

Margarine up the noodles, stick them on a plate, and then put meatballs & sauce on top. Grind a little pepper on top and serve. Mmmm!

This meal comes together in about 10 minutes if you prep the meatballs and noodles while making the sauce.

(no subject)

so soooomeone forgot to get lots of the ingredients that I need to make vegan holiday food (thanks mom!)

so no pumpkin pie for me.

I would like to do something with pears instead
I'm not a big fan of pears
but we have a TON
so I'd like to do something deserty with pears.
like a pear torte or something.

I have margerine but no milk alternative. and have no ener-g.

the best thing I can think of is to halve and core them and put sorbet in the centers.
but I'd really rather something warm.

thanks in advance. I hope you all are having a good holiday

Vegan "ricotta" recipe

I unexpectedly found myself having to make lasagna for a crowd of omnivores on Friday and had to do a bit of improvising. Luck was on my side and I came up with a ridiculously plausible vegan ricotta substitute:

1 block firm or extra-firm Chinese-style (water packed) tofu
1 container Tofutti Better Than Cream Cheese
1 TBSP salt
2 tsp parsley flakes
2 tsp basil

You can vary the amount of salt and herbs, or add different herbs, based on your preferences.

Mash all the ingredients together with a potato masher (or fork, but that will take longer). Mash well, so there are no big chunks of tofu. This is enough for one lasagna. Make the lasagna according to any recipe, substituting Follow Your Heart monterey jack or mozzarella flavor for the mozarella cheese in the recipe. Put a layer of sauce over each cheeze layer and sort of incorporate it in the cheeze - this way, the tofu takes on the tomato sauce flavor.

No one had any idea this lasagna was vegan! :-)