March 19th, 2006

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crockpot tortilla casserole

If I were to change the recently posted tortilla casserole recipe and cook it in the crockpot, would the tortillas get "funny", or would it turn out ok? Thanks.

Edit: Here's the original recipe:  Taco Pie
I went ahead and tried the crockpot method and got black bean and salsa mush with tortilla flavor. Will definately try the quesadilla-type of execution next time.

homemade pasta how-to

Hey chefs--for anyone still interested in this week's vegan_cookoff, the theme being noodles (!), here's a nifty guide I found on the Hormel site all about making homemade noodles. At the top are links to several how-to guides on making, shaping, stuffing, and flavoring homemade pasta.

The recipe they offer for basic dough isn't vegan, so here are a couple ideas from Vegweb:

Chai Syrup

There was a post recently about substitutes for Maple Syrup for those of us who are on a tighter budget. I don't know how well this would work in recipes but it does work well on waffles, pancakes, french toast and frozen ice cream type substances.

1 c. sugar - I use raw cane sugar but anything will do although demmerera (sp?) tends to overpower other flavours.
2 T. corn starch
pinch of sea salt
1 3/4 c. boiling water
2 chai tea bags (your favourite kind)
2 T. margarine
juice of 1/2 lemon

Mix sugar, corn starch and salt in a pot. Put the chai tea bags in the pot. Pour boiling water into the pot. Whisk vigourously to break up lumps, trying not to break open the tea bags. On medium heat on a stove, bring to a simmer, whisking continually. When the sauce thickens (it doesn't get really thick, but it will thicken) remove from heat, take out the tea bags and stir in first the margarine and then the lemon juice.

This sauce is especially good if you put fresh fruit on your french toast/waffles/pancakes and then this sauce on top. That was my breakfast... mmmm...

PS. keeps pretty well in the fridge - makes a lot.
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The Artful Vegan

cheerjess and I had a cooking adventure today with The Artful Vegan, the Millennium Resturaunt cookbook. It was scary to dive into it, but here are our creations:

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White Chocolate Mousse:
3 Cups soy milk
12 oz. cocoa butter, chopped into pieces
3/4 plus 2 Tbl. sugar (oops, I forgot the 2 Tbl. That's what we get for gabbing in the kitchen!)
1 tsp. vanilla.

melt all that in a double boiler. About 10 min.
Let it cool until the temp. is below 100F
Blend in the blender for 2 min.
Let it cool for 15 min at room temp then put in the fridge over night to use the next day. (another oops!)

To make it peanut buttery add:
1/2 cup smooth or chunky peanut butter
3 Tbl maple syrup
1/8 tsp. salt to the blender