SO I posted a while ago asking if there was a way to get a ham like flavor for a ham and bean soup. someone suggested liquid smoke and I tried that and it was a complete disaster (probably because I did not know how to use it right and put in way too much, or too little or something). So does anyone have a recipe for a ham and bean soup using liquid smoke for the ham flavoring (I looked for the vegan ham flavoring in stores but wasn't able to find it...but i haven't looked for it since moving. anyone know of somewhere in seattle to get it? i was told in the mexican food part of the grocery store.....)? Thanks for your help!!
I come from a family that is Irish on one side and Russian on the other, so I was raised in a tradition where many dishes are actually leftovers of other dishes, thrown together. For instance, stew was made from the leftovers of Sunday's roast. And casseroles were made from leftovers of brunches or what not.
Since I became a strict-vegetarian-working-towards-veganism, I've been experimenting with Middle Eastern-style dishes, but I kinda missed my Hodgepodge Dinners.
I put one together last night with success. I used the following leftovers I had sitting in tupperwares:
*Baked black beans
*Fakin-Bacon Tempeh Slices
I mixed them together in a Pyrex bowl, poured some tomato soup over the top, and covered the mixture with some vegan cheese slices. Then I baked it in the oven at 350 until the cheese melted and the soup was bubbling up around the edges - about 10 minutes.
I thought it was a good-tasting comfort food.
Oh, and: does anyone else have any Hodgpodge dinners they'd like to share with me? Does anyone know of a vegan cheese that isn't so rubber-y?
I just got a package of teff the other day. I've experimented with it a little, but I have two questions:
What kind of consistency is the teff supposed to get to with the 4:1 water/teff ratio? It seems to vary a bit.
Anyone have any good teff recipes? Maybe this would be a good reason to cook Etheopian :o).
maybe it's just my munchies, but what would happen if i put cake batter in a waffle iron? would i get chocolate cake waffles? would this work? (is this a really stupid question? haha) this seriously sounds like a great idea.
Recipe: Mango Salsa Wontons (makes 24)
Vegetable-oil cooking spray
24 wonton sheets (1 package; available at supermarkets or specialty stores)
1 large ripe mango, peeled, pitted and diced
1 small cucumber, peeled, seeded and diced
Half a medium red onion, finely diced
2 to 3 tbsp fresh lime juice
2 to 3 tbsp chopped fresh cilantro (or more to taste)
1 tbsp olive oil
Pinch of cayenne pepper
Coat mini-muffin pans with cooking spray and line the molds with wonton sheets. Bake at 350°F for 9 to 12 minutes or until golden brown. Cool. Combine remaining ingredients plus salt and pepper to taste. Fill each wonton with salsa and serve.