February 1st, 2006

Fun with veganizing!!

The other day I got a PETA cookbook essentially for free b/c I had credits at a used bookstore. In it there was a recipe for a Lemon-Poppyseed Loaf. I was mucho excited about making it until I realized tonight that the recipe called for poppy seed filler (um wtf is that) and not poppy seeds ` which i had 2/3 of a jar of leftover from some lemon-poppyseed muffins I made in November. Determined to make lemon-poppyseed something I ended up veganizing a muffin recipe from my Aunt's copy of The Joy of Cooking (pgs 783-784) since I didn't have enough maple syrup to make any of the vegan recipes I found in my cookbooks. The muffins turned out pretty yummy. Nice and fluffy with an airy quality. They also have that "buttery" taste. Gosh! I <3 Earth Balance - it amazes me!! A little bit sweet which was nice b/c the last recipe I used was not sweet at all and I even took pix to add to my post! :)

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Group shot and the recipeCollapse )

key lime pie filling

I just typed this up for someone in response to a comment on the other days post on key lime pie and thought I'd put it here as well. :) It is from the 1997 cookbook Cooking with Peta.

KEY LIME PIE FILLING
You know this Floridian favorite is fabulous as a pie filling, but there's not need to bother with a crust! It also makes a terrfic tangy pudding.

Yield: 8 servings

1/4 cup fresh key lime juice (i used regular limes)
2 and 1/2 cups soymilk
1 cup granulated sweetener of your choice
5 tablespoons cornstarch
2 teaspoons organic lime zest


Microwave Method Whip all the ingredients together until soomth. Pour in a 2-quart glass measuring cup or bowl, and cook on HIGH for 10 minutes, stopping to whip every 2 minutes.

Stovetop Method Whip all the ingredients together in a saucepan, and heat over moderate heat, stirring constantly until thick and creamy.

After the filling has cooked, pour it into a baked 9-inch pie crust or 8 serving dishes, and chill until from. Top with Sweet Cream Topping, p 24, and decorate with lime slices.

Per serving (filling only): Calories 129, Protein 2 g, Carbohydrates 30 g, Calcium 5 mg, Fiber 1 g, Sodium 9 mg

~I halfed the recipe as there are only two of us in my house and it was just enough for both of us. This also tastes good warm (at least to me). The sweet cream topping that is mentioned is a veganized version of whipped cream. I wasn't interested in it. ~