I want to make my own chocolate covered espresso beans for valentines day. I'm kind of freaked out though that the chocolate wont stick on as thickly as on the espresso beans you can buy from those gumball machines. are there any special precautions i should have with the chocolate when i melt it down and cover the beans? any additives i should use like ener-g or arrowroot or anything? i know that when i've added soymilk to melted chocolate it did awful things (still tasted good mind you!) so im under the impression that only oil based is okay to add to melted chocolate (like peanut butter has never F-ed up a chocolate melting excursion for me). anyways the main question is the best way to make sure it sets up? I'm also considering using a bar of chocolate i found at trader joes that is vegan and 'sugar free' but i can't remember the name of it. or is the baking chocolate sugar free to begin with?
i still don't have a scanner or digital camera, so there are no pictures with this one, but suffice it to say, it is the best chocolate cake i have ever made: two layers of dark chocolate cake sandwiching a layer of chocolate chip vanilla cheezcake smothered with cookie crumbles and blackberry jam. SO GOOD.
between my (non-vegan)boyfriend and i, it disappeared within a couple of days, but the flavor just got better with time; provided it is kept covered and refrigerated, this is not a cake that goes stale easily.
How come at whole foods, I can never find Morningstar brand fake chicken? Ive heard about the "Chickettes" and strips, and what not, and Id like to use them for chicken cheesesteaks and things. What section would they be in?
Also, I can never find the BIG chunks of tvp, all I can find are the granular little ones. I'd like making sandwhiches with these big chunks also, but I cant find them anywhere!
Any recomendations on good vegan cheeses for cheesesteak type sandwhiches? The kind that says "Vegan" on the front, and the plastic wrap is puple and clear, that stuff is NASTY!...I cant seem to find any other cheeses that are vegan.
Has anyone tried the Pseudo Caesar Salad dressing recipe from Vegan Planet? I want to make a nice salad with homemade dressing (although Annie's Goddess Dressing is AMAZING!), but I want to make sure it's good first! If you haven't tried it, do you have a tried-and-true caesar recipe? Thanks in advance! Here's the recipe from Vegan Planet:
4 thick slices Italian bread, crusts removed 2 garlic cloves, minced 1 Tbs. tahini 1 Tbs. mellow white miso paste 2 Tbs. fresh lemon juice 1 tsp. tamari 1/4 tsp. veggie Worcestershire sauce (optional) 1/3 c. olive oil Salt and freshly ground pepper 1 head romaine lettuce
1. Preheat oven to 325*F. Cut the bread into 1-inch cubes and spread on a baking sheet. Bake, turning occasionally, until lightly toasted on all sides, about 20 minutes. Set aside to cool.
2. In a small bowl or food processor, combine the garlic, tahini, miso, lemon juice, tamari, Worcestershire sauce, and olive oil until blended. Taste and adjust the seasonings, adding salt and pepper to taste. Set aside.
3. Tear the romaine leaves into bite-sized pieces and place in a large serving bowl. Pour the dressing over the salad and toss until evenly coated. Add the croutons, toss again, and serve immediately.
Tomorrow is shopping day, so I had very little in my fridge when I popped my head in this afternoon. A few mushrooms, half a block of extra firm tofu in the freezer, half a bottle of satay sauce and a few spring onions (aka eschallots), and about a tablespoon of tomato paste. Inspiration hit!