vegancooking

I want to make banana bread and have many, many recipes that call for sweetener/sugar. However, I want to make this for someone who is diabetic and plan to use agave nectar instead of granulated sugar. Are there any adjustments that I need to make (adding more flour, etc) if I am replacing a dry ingredient with a wet one?

Does anyone usually leave out sugar completely in banana bread and just rely on the natural sweetness of the bananas? How does that work out?

What are you making for Easter dinner?

I want to knock my family's socks off. :)

what are your favourite recipes that require vanilla soy milk? i have about 1 L i have to use up by tomorrow (i'm going away). i saw some tasty looking alfredo recipes but they specify to use non-flavoured soy milk. i'm thinking about making lots of pancakes and freezing them, but it would be awesome to make something else in addition.

I've been meaning to recommend this book here forever and finally remembered to today! I don't know if anyone out there has a copy, but the The Wellness Encyclopedia of Food and Nutrition has become one of my best friends in the kitchen. It is a huge book, with a section on almost any fruit, vegetable, grain, nut, legume (and meat, dairy and eggs!) with tips on how to pick the best one at a market, storage, preparation and serving suggestions. There are also tables with nutritional info and tables which compare the vitamins and such in various fruits, grains, etc. I just thought I would spread the word!

Last night I made an Indian Goan “Fish” Curry organic spice packet from Arora Creations. They cost about $4 a pop (which is a lot when you consider a single spice costs about the same per jar), but make for an easy and delicious dinner. The package suggests mixing the spices with lemon and olive oil so we did and added it to our mega broccoli and asparagus stir fry-steam. It was fantastic and super easy to whip up. Oh, and it tasted like it was mostly spices with very little salt.

This is something my mom has been in warmer weather since I can remember. I personally never liked potato salads, except for this one. I don't know her original recipe, but the one I've put together is very similar to it, with a few adjustments (she used just red potatoes). Not exactly something that was difficult to veganize, but very tasty. This tastes better a day or two after it's made because the vegetables absorb the flavors when you let it sit in the fridge.



How to Make It:

Boil 2 or 3 lbs. of baby potatoes (various colors like white, red, and purple, or just red) for about 16 minutes. While doing this cook several handfuls of fresh greenbeans. When vegetables are soft, rinse with cold water and allow to cool. Make dressing using balsamic vinaigrette, lemon juice, dijon mustard, vegan worcestershire sauce, and minced garlic. Chop up some fresh basil. Toss all ingredients together.

I ate this as a wrap for breakfast and then thought about it all day. I craved more so badly!

If I had any idea at all how to make crepes, I'd make this as crepes instead and serve it as dessert.

Vegan Peanut Butter Molasses Banana Wrap

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Here's an easy recipe if you want to use a store-bought crust and store-bought mango chutney. Otherwise, I've included instructions to make it all from scratch. The chutney might not be the most authentic, but the instructions are for how I like it :)

Delicious Vegan Mango Chutney Pizza

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Ok guys, I swear I'm out of the large batch of pizza dough I made last week so I can come off my pizza kick already. Although I'm itching to come up with an Asian-y sort of pizza so I might have to make more dough.

Vegan Pizza Primavera

This isn't much different for your basic veggie supreme pizza but it's got a cooler Italian-sounding name.

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