January 9th, 2006



Has anyone else found their copy of vegan with a vengeance to be a total flop? I have no idea if I got a book that was completly misprinted, or if it's just not working for me, but the raspberry blackout cake was tasty, but a total sticky nasty half-burned half-raw mess, the alfreda sauce was inedible, and the chocolate chip cookie batter looked like saw dust. I can't understand what's happened?!
me- montana

Deep Fry Love!

I bought a mini deep fryer with my target gift certificate that my aunt and uncle gave me. Yes, impulse purchase, and yes, I probably should have gotten that juicer instead... But hey, it is coming in the mail on thursday, so hell, I might as well make use of it.

Besides the real reason I got it, thai-fryed tofu like my favourite takeout place, what else is good deep-fry material?

And I know it has been asked before, but any new responses on good food to take to work in a sack? I work in a grocery store and buying lunch there everyday is HITTING my checkbook like mad. I have access to a (crowded) fridge, sink, and microwave.
the wish

substitutions in bread machine recipes

I've checked the memories and did find some great posts with vegan bread machine recipes, but I'd like some tips on converting non-vegan bread machine recipes to vegan. I'm new to bread making and just received a machine as a gift, and don't have a whole lot of experience with baking in general or vegan baking substitutes.

So, when it calls for liquid milk, can any nut/grain milk be substituted? I try to avoid soy if at all possible. Any experience on which milks work better? What about powdered milk, especially if say I want to set the timer to start later in the day? What would I substitute?

I can easily find guidelines for egg substitutions, but do the same rules apply when using a bread machine?

Any other tips? Thanks so much in advance!
  • sunah

Nut Butter &c. cookies; what else?

I was on hold for two and a half hours without completing my business...so I made some Collapse )


The only thing I am comfortable cooking is dessert and sweets. Nevertheless, I will be responsible for actual food tomorrow. Rebbyribs told me how to make stuffed mushrooms, and another lady recently posted about lasagna, so I might try those. I still haven't found any silken tofu in Berkeley so I might try it with regular tofu. Or maybe I'll wimp out and make noodles with pasta sauce.

Cinnamon Pull-Apart Bread

1 pound frozen bread dough, thawed
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup white sugar
2 tablespoons orange juice
1 tablespoon unsalted margarine

Preheat oven to 350 degrees. Coat a 9" or 10" round cake pan with nonstick spray.

Cut the dough into however many equal pieces. On a large piece of waxed paper, stir together the brown sugar and cinnamon. Roll the dough pieces in the sugar mixture. Cover loosely and let the dough rise in a warm spot for 30 minutes, or until almost doubled in size.

In a small saucepan, mix the white sugar, orange juice and margarine. Bring just to a boil over medium-high heat, stirring frequently. Drizzle over the dough.

Bake for 20 to 25 minutes, or until the bread is golden brown.