April 13th, 2006

Best Indian curry EV-VAR

Made this curry last night an OMG is it good! A word of advice: plan to finish the dish about an hour before dinner. During that "resting" hour, the flavors had a chance to blend and meld, making it so much better! Wish I could take a pic! Enjoy!

Vermicelli, Chickpeas and Veggies with Creamy Curry Sauce -From Vegan Planet cookbookCollapse )

Triple Chocolatey Brownies made with soy icecream!

About a week ago, I posted asking if anyone had ever substituted icecream for soymilk in brownies :) The results were the best brownies I have *ever* made!

I used this recipe that cailin_t posted a while ago and heartttcore helped me dig up in the memories. I'll repost it with my modifications:

mix together:
3/4 c sugar
3/4 c flour
1/2 c chopped walnuts (optional)
1/4 c cocoa
1 tsp. baking powder
1/4 tsp. salt
(I also put in a few handfuls of vegan chocolate chips)


then add:
1/2 c water 1/2 a cup melted of soy icecream! (I used Neapolitan)
1/4 c vegetable oil
1 tsp. vanilla extract

Stir with a fork until just blended. You might have to add a little water in as you stir to compensate for the fact tha the icecream is thicker than water or soymilk. Pour into greased 9-inch square pan. Bake at 350 degrees for 22-25 minutes.


These are perfect :) Yummy, fudgey, heavenly brownies, and the icecream just made them richer! Triple chocolatey goodness!

Picture behind the cutCollapse )

(no subject)

hey all!

i have no experience freezing baked goods, or really prepping things in advance and would like some advice.

i have a friend's wedding shower coming up in the beginning of may (shhh! its a secret surprise party!) and i've volunteered to bring a bunch of sweets.

i'm planning on making some caramel apple cupcakes modified from this un-vegan recipe (http://www.accordingtolayla.com/pdfs/grannysmithcupcakes.pdf) and the VwaV faux hostess cupcakes. I was also thinking of making these thin mint knock offs (http://www.101cookbooks.com/archives/001370.html).

my question is.. how far in advance do you think i could make these things, and have them still be fresh and good tasting on the day of the event? can i make everything, and stick 'em in the freezer as is? or should i just bake everything and un-frosted, stick 'em in the freezer and frost on the day? can i frost the day beforehand?

i'm a busy lady so i'd love to be able to do as much prep as possible. usually when i bake, i set aside a day to do it. but i usually do only one or two things at a time. and with my upcoming schedule, i unfortunately, cannot sacrifice a whole day to this endeavor.

anyway, any advice on this would be greatly appreciated.

and also, any other ideas for things to make? I'd like to find three things that are very very good, and that are different, yet compliment each other. so i like my two cupcakes, but the cookie.. well. its also chocolatey, so i'm not sure i should go with it. what else would work well with the two cupcakes, but is not a cupcake or cake? a scone maybe? i unfortunately have not found a vegan recipe for scones that has come out scone like. anyway, any other ideas?


EDITED for one last question!: do you think if i frosted the cupcakes the night before, and put them in the fridge, they'd still be good the next afternoon?

thank you in advance!

mozzarella sticks



I sliced Follow Your Heart cheese into sticks. I then coated them in a soymilk & flour mixture and dipped them in Italian seasoned breadcrumbs. Baked them at 350 for about 15 minutes, until one of them started oozing, haha. Next time I'll try lowering the temperature and cooking them longer. But seeing as how this is the first time I made them, they're not bad.