January 8th, 2006


Cooking legumes in a rice cooker?

Ok maybe this is a silly question....but it doesn't hurt to ask.

I got a rice cooker for Christmas and I was wondering if it's possible to cook dried legumes in it. I was thinking it might work with the smaller ones like lentils. I fought my university and got off the meal plan because it sucked for vegans so I'm cooking for myself in a dorm. (Which means the kitchen is across the building on the floor beneath me...and kinda nasty.)

Anyway I was just wondering if anyone had ever tried it and what kind of results they got.

Egg Replacer for Box Brownie Mix (Non-"cake-like")

I got some brownie mix from the store which doesn't have any animal products in it...

When I use Ener-G Egg Replacer, the brownies come out REALLY oily/greasy

Anybody have any ideas for a recommended egg substitute?

They sent me a coupon for two free boxes since I complained...

but why buy them if the same thing will happen

(By the way: I hate cake-like brownies.
And I did this three times, I'm positive I did everything right
Also, I checked the memories, the only suggestions were for cake-like brownies)

being fancy and finding vegan cream cheese

what are your favorite things to have with coffee or tea? I'm planning on buying a faux feather boa and fancy gloves and would like to have the proper foods to go with them. well, not really. but you get the idea.

also, is there a place online that ships vegan cream cheese? I can't find one and the local health food store only has garlic and herb. hmph! orrr a tried and true cream cheese recipe- I just haven't had much luck there.


Easy, delicious pasta sauce.

This is a ridiculously easy, simple, fast dinner, but it is so delicious and savory. It's a homemade pasta sauce that a couple of my friends developed and that I tweaked to my (and my Italian boyfriend's)liking.

one small onion, finely chopped
3 garlic cloves, minced
1 can tomato paste
1 can diced or crushed tomatoes
half of a 12 oz. jar of marinated mushrooms (drained)
a small jar of artichoke hearts, drained
oregano, sweet basil, and salt and pepper to taste

In a saucepan, sautee the onion and garlic over high heat with a little olive oil until almost brown. Turn the heat down to medium and add the artichoke hearts and mushrooms. Cook for a couple more minutes. Add the tomatoes and paste, then the spices, and stir. Cook for about 10 minutes.

Serve over un-egg noodles or any other kind of pasta you desire. The beauty of this recipe is that it is so hearty that it's perfect for when you're really hungry, but lack the motivation to go all out cooking, and ALSO, everything required to cook this is non-perishable and comes in jars or cans.


I have been making sushi almost as long as I have known my wife, who first introduced it to me about 8 years ago. In all this time, the best flavouring for the rice that we have come across has been from the fantastic Japanese Cooking by Susan Fuller Slack (a very non-vegan book, as it is very Japanese, but still very much worth it for all of the rice, tofu and sauce recipes).

As linden_tree pointed out, making sushi isn't very difficult. Refining it from "good" to "really really good" is the hard part!

Here are the basic steps to follow:

1) Prepare all of your non-rice related ingredients. For me that usually that includes:
* Cucumber, julienned
* Red pepper, julienned
* Mushrooms, julienned (lightly cooked in sesame oil and shoyu/soy sauce)
* Carrots, julienned (lightly cooked in sesame oil and shoyu)
* Zucchini
* Sweet peas (ends cut off, lightly blanched)
* Pineapple, cut into small chunks
* Avocado, halved and sliced
* Spicy "mayo"
* Steamed tempeh
* Pickled daikon
* Wasabi paste
* Pickled ginger

2) Prepare your rice. This can actually be done while you prepare your other ingredients as even after you season it it is good for it to sit for a little bit before you use it.

3) Put it all together!

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Some "classic" sushi types

Always feel free to experiment with different ingredients, these are listed below just for ideas. They work well either as makizushi ("maki" for short, they are the classic rolls) or temakizushi (cones/hand rolls). Nigirizushi (a small rectangle of rice with a topping, sometimes held in place with a thin band of nori) is more traditionally made with shrimp, squid and raw fish, I usually use marinated tofu instead.

For all of these you will need: Dressed sushi rice (as per the recipe above), various prepared vegetables and fillings, nori, a large glass of water, a very sharp chef knife or a finely serrated knife, a bamboo rolling mat.

If you are rolling a lot of sushi, cut them all at the end after you have rolled them. If you will not be eating them right away, leave them as rolls and cover them, and then cut them before eating.

Futomaki (large rolls, with the nori on the outside), I usually only make two or three types of futomaki:
* Avocado, carrot, red pepper, cucumber and mushroom
* Cucumber, carrot, red pepper and mushroom
* Cucumber, carrot and pineapple

Hosomaki (smaller rolls, usually with only one ingredient, with the nori on the outside), so that you don't have surplus nori, cut the sheets in half first and only use half sized sheets for these:
* Cucumber
* Avocado
* Daikon
* Mushroom

Uramaki (larger rolls, usually with 2 or 3 ingredients, with the rice on the outside), this is not as hard as it sounds and looks impressive. Basically, you spread the rice on the nori as usual, and then flip that over so the rice is face down. Then you put your ingredients on the nori, and roll it. When your roll is rolled, I like to press it into black sesame seeds for added visual presentation and a nice nutty flavour. To prevent your rice from making a mess against your rolling mat, cover your mat first in wax paper or plastic wrap:
* "California": Avocado, cucumber and vegan mayo
* "Spicy Tempeh": Spicy tempeh (as per the recipe above), green onion

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Gingery Dumplings

I have never been overly impressed with store bought dumplings. This is my favourite dumpling recipe. For a slightly less healthy version, but for added deliciousness, fry the dumpling in sesame oil after steaming them.

Gingery Vegetable Dumplings


* 1/2 onion, diced
* 1/2 c shitake mushrooms, stemmed and chopped
* 1 c Napa cabbage, thinly sliced
* 1 carrot, peeled and julienned
* 2 Tb garlic, crushed
* 2 Tb ginger, julienned
* 1 Tb soy sauce
* 1 Tb sesame oil
* 1 Tb salt
* 1 ts pepper
* 1 bunch spinach leaves, washed and coarsely chopped
* 2/3 c green onions, thinly sliced
* round wonton wrappers
* water and cornstarch mixture, to seal
* canola oil or sesame oil, for frying


In a wok or heavy skillet, heat 2 tablespoons of canola oil. When hot, but not smoking, stir fry the onion until translucent. Add the next four ingredients, and saute just until the cabbage has wilted slightly. Remove from the heat and add the seasonings, spinach, and green onions. Mix all ingredients lightly and transfer the filling to a fine-mesh strainer and place in a larger bowl to drain. Use the back of a spoon, if necessary to push out the juices. Cool until it is easy to handle. (It is important to remove the excess liquid prior to wrapping.)

Place approximately one tablespoon of filling in each wrapper. (This may vary depending on the size of your wrapper. Avoid getting filling on the edges of the wrapper by reducing the amount of filling, if necessary.) Fold over in a moon shape, overlapping the edges slightly with your fingers. Any shape is fine, as long as the seal is tight. If the seal does not seem to close properly, brush the edges of the wrapper lightly with the cornstarch/water mixture, and then fold over. Place the dumplings on a wax-paper or flour-lined baking sheet while preparing the remaining dumplings.

Place the finished dumplings, without crowding, in a bamboo steamer lined with a thin layer of cabbage or lettuce. Steam until the dumplings are puffy and soft, approximately 8 minutes.

'Posh' recipe suggestions exc. tomato, onion, garlic, mushroom, spices

An omnivorous friend wishes to cook some vegan dishes for other omnivores at a dinner party! However, the guests are variously unable to eat tomato, mushroom, onion, garlic, and many Indian spices (cumin, coriander etc.)

If you have any 'gourmet' recipes which meet these restrictions, which you've successfully cooked or eaten, we'd be grateful for copies.

boom de yada
  • kejlina

Brown sugar jelly?

My mother brought me a treat from the Japanese grocery store.

It's a gelatinous-looking cube which appears to be black, but on closer inspection is really a sort of dark translucent brown.

The label says brown sugar jelly, and the ingredients are: Sugar, red bean paste, brown sugar, corn syrup, agar agar.

Sooo ummm...Do I just eat it? Or is this an ingredient for something more elaborate?

Butternut Squash Soup?

I just bought a Butternut Squash *cheers* I'd like to use it in a soup! This entry that legalmoose posted looks excellent but I don't have any Granny Smith apples here. Does anyone have a tried and true soup recipe* to share? I would be most excited and grateful! :)

(*something that would be okay with an instant powdered veggie broth if it calls for veggie broth)
Roly Poly

One seriously huge pot of minestrone

Yep, that's what I've got on my stove. I love minestrone because it's got lots of vegetables but also plenty of beans for staying power. And it's soup, which I can't seem to get enough of these days. Anyway, Collapse )

Half Acre Day - Half Acre Day - Limo