i just purchased this pan : rose cake! (for only four bucks, too! but that is beside the point) and i'm looking for good bundt-y recipes.
i searched through the memories, and did not see much. so i thought, well, i'll just use a cake recipe, and bake longer. but. that made the edges and tops burn a bit, by the time the inside was cooked. so i did a search for bundt cakes, and that lead me to many recipes that seemed difficult to veganize.
any suggestions for recipes? i was thinking maybe a quick bread recipe, or a recipe that can bake longer than 30-45 minutes might work. but i'd love to find vegan recipes with this sort of pan in mind.
I'm thoroughly enjoying Vegan With A Vengeance so far, and made The Best Pumpkin Muffins for Christmas morning - they went down a treat with the in-laws. However, they were rather sweet for my taste. I decided to modify them slightly and turn them into a less sweet version loaded with omega-3 fatty acids. Instead of making a dozen small muffins, I made 4 huge muffins instead: ( Recipe & ModificationsCollapse )
I actually preferred them without so much sugar. The texture was good, and not adversely affected by substituting some flaxmeal for flour.
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.
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 Garlic powder Red chili sauce 1/2 avocado 1/4 red onion 1/2 mango 1/2 apple (red delicious or any other crunchy variety) 1 carrot 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'm making oatmeal raisin cookies from a recipe I found in the memories. I bought some maple syrup when I went to the grocery store last, so they don't have any refined sugars and are made with whole wheat pastry flour. the recipe is for chocolate chip cookies, so obviously I adapted it some. only by replacing the chocolate chips with raisins, though.
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?
Current Music:Lemon Jelly - Live At Glastonbury (22-6-2001)
dessert wine 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! Thanks!
I'm looking for a tuna casserole recipe that uses noodles, peas, and something that has a similar texture to tuna (tofu or Tuno?). I found this one using an LJ Seek, but there weren't any measurements, and I'm afraid of cooking without those. I was also confused by "non-egg noodles." Are those any noodles not containing eggs?
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?