February 23rd, 2006

2010/ Josh Rubin

Vegan Alfredo Sauce.

Okay. So I've tried recipe upon recipe, and still have not managed to make a satisfying Alfredo sauce.

Earlier, I decided to melt a piece of Mozzarella-flavored Vegan Rella cheese on a saltine cracker as a snack. Upon biting into it, I noticed that it almost tasted like alfredo sauce-- it's kind of watery (not gooey like the real stuff), but very creamy tasting.
Later on, I conducted a little experiment.

I made some quinoa noodles and drained the water off of them. Stuck them back in the pot with a few cut cubes of the Vegan Rella.
The cheese solidifies after being melted if it's out for a few minutes, so I added about 1/4 cup of water to dilute it, as well as about a tablespoon of vegan parmesan, and some salt, pepper, and oregano to taste. A few more teaspoons of water and some stirring on low heat later, and I had some outrageously good vegan Alfredo sauce.

I really did try to get a good picture, but I've got very poor lighting around here, so this will have to do:

Note: The noodles were yellow, not the sauce.

Anyway, in comparison to the vile stuff I've made with silken tofu and nutritional yeast [among other things], this is, by far, the most like real alfredo. If I had some vegan margarine, I'd probably have added that too, but it's quite nice without it.


a while back, i posted a few comments back and forth with a womyn who had planned out how to thru-hike the AT vegan, and a guy she was with had followed the meals she had planned and stayed vegan while thru-hiking.

i can't find the conversation we had at all to recall a LJ user name. hopefully somebody here knows who i'm talking about if she is no longer in the community.

OR! if anybody else has a thru-hike meal plan that is vegan, i would love to look at it


Kelp Granules

Hey guys,

In this post, the original recipe calls for Kelp powder, but I've never seen the stuff, and only been able to access Kelp granules. I bought some to make the fillet's but last night made some chickpea faux tuna salad, and dropped in about a tsp of the granules in, to see if it added any fishy flavor. It, however, did not. So the question here is, are granules and powder completly different, or am I just not using enough of this stuff, or what?
Toast is Yum

king cake for Mardi Gras

I want to make some sort of king cake for my friends this weekend. Does anyone have a recipe that doesn't require substituting separated eggs (everything Google turns up requires 5 yolks or 6 whites whipped to peaks)? I know it can be done, but my luck in the kitchen has been bad this week, and I don't want to waste a bunch of ingredients on something that won't work.


have any of you made bryanna's salami? it calls for soaked bulghur in the directions, but it's not in the ingredients list.
anyone have a clue? is it a complete oversight?

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::edit:: nevermind. i spelled it the way she spells it in a google search and the recipe had the bulghur in it. (if only google had an intelligence thing that gives you an option of showing all the possible spellings of a word if you wanted it.)
1/4 c. bulgur wheat soaked in 1/4 c. boiling water (let stand til water is completely absorbed)
it must have been deleted from the word file. all is now good in the world. (now i wish i had bulghur) :-(