February 23rd, 2006

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

  • Current Mood: curious
  • Current Music: ani difranco - studying stones

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?

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.
  • Current Music: Black Tie White Noise - Bowie


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?

where's the bulghur?Collapse )

::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) :-(