So, I've seen other people play the "tell me what to make for dinner!" game on here, and I decided to take a stab at it.
I have a package of dried exotic mushrooms in my fridge that I would love to use. I bought them because I've seen them called for in many recipes I've perused, but now I can't find any of said recipes. But then again, I'm a very busy girl, and it's probably just because I haven't been looking hard enough.
Either way: I was wondering if any of you had any creative ideas for what to do with my dried exotic mushrooms. I was thinking along the lines of maybe a nice soup or stew, but I'm curious to hear other ideas as well. I don't mind shopping for other ingredients for this endeavor either, so go wild.
a low fat valentines treat :)
1/2 cup light peanut butter
1/2 cup carob powder
1/2 cup molassis
1 cup wheat germ
1/2 sesame seeds
1/3 cup chopped dried cranberries
1 tsp vanilla extract
around a cup of unsweetened dried coconut
mix all ingredients into a nice gooey balls and form into walnut sized balls with wet hands. roll around in coconut and chill on wax paper. keep cool. makes about 34.
The vegan parent's ultimate quest is to find new ways to serve healthy, nutrient-packed foods, particularly those in the dubious color schemes of green, orange, yellow, red, and purple, in tasty ways to the picky vegan child(ren).
Our heroine was jubilant to find the gorgeous, lustrous leaves of kale on sale last week. In her holding chamber (crisper) they sit, waiting their fate. Our heroine has no problem pleasing her own palate with kale. However.... in our quest today, there are not one, but three, picky palates to pleasure!
We're counting on YOU to help us find ways to slice/dice/flavor/saute/stew our kale, in the hopes that those who crave sweetness, salt, and bad TV dinners... will come back to ask for seconds!!! The end of the plight of the
free worldfrustrated mom depends on YOU!
how long does a jar (6 oz, if it matters) of open artichoke hearts last in the fridge? anyone?
I just have a quick question for you folks out there in livejournal land:
I'm cooking a tofurkey tomorrow for my hunny bunny, and I want to do the apricot baste. It calls for
1 tablespoon apricot jam or spread
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 tablespoons water
I don't have toasted sesame oil. And I wasn't going to spend the 8 bucks on it at the grocery store. What can I use instead? Can I just use regular oil?
Also, I can only find one brand of arrowroot powder: McCormick Gourmet Collection. This stuff is wicked expensive. It's around $5 or $6 for 1.87 oz. Are there any other brands you know about? And as a tip, I looked through all the containers of arrowroot and I found one that had about 1 tablespoon more than the rest of them. Do this with all your spices. You'll get more bang for your buck. (Is that the right expression?)
Thanks for such quick replies, everyone! I'll pick some up next time I go to an asian store.
have any of you ever made peanut butter shortbread cookies? or mint shortbread cookies?
i want to make the shortbread cookies then dip them in chocolate.
So here is my dilemma, dear vegan friends. On Thursday, I am making dinner for this verrry special red-headed boy. This boy is very open-minded towards food & will not be wary of anything I make. He's a relapsed vegan & thus, will eat whatever I offer. He loves food, & is an amazing cook himself... So I need to step it up for this meal. My request of you, my lovely food geniuses, is to give me your best, your most wonderful, your tried & true recipes that are 100% guaranteed to impress any eat with an appreciative palate.
I have time to go to the market, I have time to prepare & I'm fairly handy in the kitchen. My only issue is that I don't have a blender, so anything involving blending is a no-no. I'm looking for main dishes, side dishes, meals you love that complement one another well, etc. Whatever you've got. So give me your best, darlings, because I want him to leave my house in love with me--or maybe just my food.
Thank you, thank you, thank you.
P.S. Just taking this opportunity, while I have the stage, to say that I freaking love this place. It's like crack reading all these posts & their responses.
I couldn't find anything in the memories, so I was wondering if anyone had a good recipe for banana cream pie. All the ones I've found online (e.g., vegweb) are basically "blend tofu and bananas together" or "fill the pie crust with banana pudding" which seem.. weird. Has anyone tried the tofu-and-bananas one? Or have any trusted recipes? The piecrust is ready-made. Thanks.
so i just got back from whole foods and bought some stuff i've heard being thrown around in recipes i've wanted to make.. but now i can't find them/can't think of how to use them.
udon noodles <-- can i make some sort of cold noodle thai peanuty dish with these?
toasted sesame oil
collard greens <-- i just bought these 'cause they looked yummy.. now how on earth do i cook these?
any ideas? (i also have a bunch of vegetables, grains, beans, and spices to work with the above stuff)
Just tried a new salad from my Vegan World Fusion Cuisine cookbook.
1 c. dried arame (soak in warm water and then drain water)
2 c. red cabbage, julienne
1 c. carrots, grated
1 red bell pepper, diced
4 tsp. pickled ginger, minced
1/2 c. green onion, diced (I skipped this)
2 tbsp. cilantro, chiffonade
1 c. corn
1/2 c. water
1/4 c. lemon juice
2 tbsp. tahini
2 tsp. shoyu (soy sauce)
salt/pepper to taste
I was a skeptic but it tastes surprisingly good. It's also very pretty (lots of colors).