I grew up in Cincy. And lived on Skyline chili. I know the "secret" ingredients -- cocoa & cinnamon. But I can't find a recipe that combines it all quite right. It's a no bean chili and it uses finely ground beef, so TVP *should* be a perfect substitute. But I just keep making big chili messes.
Me and my boys want chili dogs! Help!
After a weekend of eating a lot of starchy foods, my body was craving fruits and veggies. This took care of both cravings.
2 tbs. rice vinegar
1 tbs. soy sauce
Juice of 2 limes
Red chili sauce
1/4 red onion
1/2 apple (red delicious or any other crunchy variety)
1 cucumber, seeded
1/2 cup shelled edamame
1/4 cup cilantro (chopped or whole leaves)
2 cups lettuce, chopped
In small bowl, mix rice vinegar, soy sauce, and lime juice. Add garlic and chili sauce to taste. Set aside.
Slice avocado, red onion, mango, apple, carrot, and cucumber into thin strips (slightly larger than matchstick pieces). Mix with edamame, cilantro, lettuce and dressing. Serve immediately, or let sit sans lettuce until serving; mix with lettuce immediately prior to serving.
i have like a dozen lemons that are going to be going bad soon. i plan on using one for hummus, but have no idea what to do with the rest. i was hoping someone had a good idea, otherwise im going to spend tonight juicing them and freezing the juice in an ice cube tray for later use. Also, don't really want any desert recipes, more like lemon and tofu or something. i dont know. thanks!
Hey there beautiful people.
I have a question about tempeh, that wonderfully wild food of moldy love.
Tell me, would it be possible to incubate tempeh in a yogurt machine (this machine doesn't use the silly little cups, just one big area large enough for a 1 quart mason jar). See, its the same basic idea of controlling the temp for several hours while the bacteria has a chance to get its love on, but my concern is that the temperature used to incubate one might be out of the range of the other bacteria.
So! Has anyone tried making tempeh in a yogurt machine or have any thoughts on it?
i'm making some sweetwine roasted pears for dessert tomorrow, but my recipe calls for only 1/2 of a cup of wine. the bottle that i bought is a regular-sized wine bottle, and i'm not sure what do to with the rest. there are no sulfites added, so i can't just cork it and save it for another time (i've been known to keep a bottle of cooking wine for years without using the whole thing). any ideas? it's a very sweet wine, so i was thinking of some kind of reduction sauce that could be used over ice cream or something in the future. (it's actually made with blackberries, so that's the major flavor.)
I have tried How It All Vegan's Chocolate cheesecake, while very delicious, it was more of a really thick pudding.
Has anyone a firm cheesecake recipe that they know of? (FAQ is down) Or even maybe a secret ingredient to add more of?
I am going to make chocolate covered cheesecake petit fours, so they cannot be mushy!
In looking at today's post on veganlunchbox I was wondering about something.
Grape Jelly Meatballs (so easy -- cook one package of meatballs while warming up 1/3 cup grape jelly and 1/3 cup chili sauce in a saucepan, stirring until the jelly melts; add the cooked meatballs and voila!).
Can I subsitute something else for grape jelly? I hate the taste of grape flavoring. Yuck! Do you taste the grape jelly in the meatball sauce? If so, is there something I can substitute like raspberry or blueberry jelly instead?