March 20th, 2006

Quick & Easy Black Bean Noodles

Greetings to readers of the best community on LiveJournal! If I hadn't been so hungry, I might have thought to take pictures of tonight's dinner, because it was very pretty. I had a hungry friend over so after a quick trip to the store for some fresh veggies, I ad-libbed this dish together in under a half-hour. I don't tend to measure, so amounts are approximated, but variations are good.

Ingredients:
5 cloves garlic
1 onion
bunch o' broccoli (I used three stalks)
3 carrots
a couple of handfuls of green beans
1 small can sliced water chestnuts
1 small can baby corn (which happened to be "flower cut")
package seitan
fat udon noodles

Sauce:
1/4 cup black bean sauce
1 tblsp toasted sesame oil
2 tblsp mirin
1 tblsp chopped fresh ginger
1 tsp lemon juice
1 tsp sweetener

Also:
vegetable oil
red wine
water or broth to add as needed

What to do with all that stuffCollapse )

Cooking anniversary dinner together, and cooking for dogs

Easter's going to be a big triple holiday for us, it seems. My boyfriend and I will have been together one year, our dog will be turning 2, and my family's dog will have been with us for a whole year as well. So! Your suggestions are needed.

-We're broke and don't want the stress of coming up with the perfect gifts for each other, so the Boy and I are cooking dinner together. What would you suggest that's yummy but fairly simple (he can't cook much beyond ham and eggs) and has good omni appeal? I made him sesame "chicken" for Valentine's and I got carryout orange tofu for White Day, so Chinese is either old and boring, or a great standby.

When it comes to dessert: it might be asking for disaster, but as he can't justify the price of Cadbury eggs, and as I miss them dearly, we might try to whip some up together according to this recipe from the memories. I'm thinking the chocolate-dipping process might be easier with egg-shaped molds to rest everything in.

-The dogs are each getting a small carob cake. The birthday boy loves soyogurt and peanut butter, so that takes care of frosting for his cake. But what about our other little guy? He won't touch peanut butter (weird, I know), but might like soyogurt, though that needs another ingredient to help firm it up. Also, does anyone know what amount of sugar will give the cakes a good flavor but not upset the doggies' stomachs?

On top of each frosted cake will be a small amount of ice cream in the shape of a dog. Carob chips for eyes, nose, spots, whatever. Here's an easily adapted, healthy recipe that's way better than those Frosty Paws cups sold in stores (which are overpriced and nothing but animal fat and milk derivatives, blech). I'm going to try subbing in pumpkin for PB.

EDIT: Sorry, I accidentally tagged it Halloween and I can't undo it!

Vinaigrette corsée (AKA The Best Salad Dressing Ever!)

This is the best salad dressing that I have ever tasted!

Vinaigrette corsée

• 4 tbsp. Dijon mustard
• 2 tsp. Herbes de Provence
• 1/4 cup balsamic vinegar
• 1 tbsp. herbes salées du Bas-du-Fleuve **
• 2 tsp. pesto (I always use a pesto with kalamata olives)
• 1 cup olive oil

Mix and enjoy!

** Herbes salées du Bas-du-Fleuve is a yummy mixture of brined herbs from the Lower St. Lawrence area in Québec. If you can't find this at your local grocery store (and you probably won't outside of Québec), then add more pesto to the vinaigrette or try making your own with the following recipe.

Recipe for Herbes salées de Charlevoix under the cut.Collapse )

mac'n'cheese

I've done a bunch of research already, and now I need some advice and guidance:

I want to make mac'n'cheese that tastes like good ol' Kraft Dinner. None of this "it actually tastes like cheese!" business; no, I want it taste totally synthetic like that crazy orange powder.

So, what I've done is compiled a list of all the mac'n'cheese recipes I could find, and I'll stick them under a cut here. If you have suggestions about which ones will taste most like Kraft Dinner, please let me know! (Also, if one of them is your recipe and you want to be recognized for it, please let me know. I just copy-pasted the recipes.)

Thanks a gazillion! :)

11 variations on mac'n'cheese, under the cutCollapse )

(crossposted from veganrecipes

My First Challah!

Last month, my (non-veg) friend tigerbright and I made challah. In addition to the 6-strander pictured below, I made mini 3- and 5-strand loaves as well as a large 7-strand herringbone, but those were from the non-vegan dough and not for me, so I didn't bother with pictures. :)

This is the recipe we worked from for the vegan bread, except we left out the eggs and added a half-cup of flaxmeal after the first cup of flour. The lower fluid volume required about a cup less flour. (Pick your favorite liquid sweetener, but I'd avoid maple in this case because it has such a strong flavor.) It turned out fantastically yummy.

My first challah: the picturesCollapse )

"Cheesy" flavor without nutritional yeast or vegan cheese?

Unfortunately, I am another one of those posters who has a question rather than a recipe or pretty pictures. Inspired by the mac n'cheese question below, here it is:

Is is possible in any way to get a "cheesy flavor" (for mac n'cheese, grilled cheese, whatever) without using any nutritional yeast or (obviously) buying a vegan cheese substitute?

I am currently living in Argentina and I have yet to find either of the above products anywhere (even in the super-cool vegetarian health-food store around the corner!). Then again, I don't have any idea what "nutritional yeast" would be referred to in Spanish. So an answer to that inquiry would also be appreciated. Thanks!!