April 30th, 2006

sexual advances

Banana Cinnamon French Toast

I made this on one of my first mornings as a vegan, as I was craving french toast but could no longer eat eggs. So, having read that banana can be an egg substitute, I decided to give this a shot. Personally, I like it a lot. It’s hella decadent, too, so don’t sit down to eat it without water or soy milk, because it will seriously make your throat dry. The amount that this makes totally varies on the type of bread you use. I think this should make enough for two servings no matter what, but if you don’t use very absorbent bread you could probably get three or four.

Bread slices, enough to make about two servings of french toast
1 banana, ripened and starting to brown
½ cup rice/soy milk
Vanilla, to taste
Cinnamon, to taste
Maple syrup, cinnamon sugar, and/or banana slices, to top (optional)

Put a griddle over medium heat and wait for it to heat up. Puree the banana however you’d like (I use a hand-held food processor), but make sure that it’s pretty much liquidated. Put it in a medium size bowl and add the rice milk, vanilla, and cinnamon. Whisk this mixture and dunk the bread in it, then placing the bread on the griddle. Flip and toast the bread so that it’s browned up on both sides, and then slide it onto a plate. Garnish with maple syrup, cinnamon sugar, and/or banana slices.

*note* Because the banana is so sugary and thick, you should probably coat your pan with a bit of canola oil. Even if you’re using a nonstick pan, I would still suggest this, seeing as I kinda screwed up a batch of this on a nonstick pan.
cute lil deer

Lemon Gem Cupcake recipe from VWAV?

Hi, all,

Can someone with a copy of Vegan With a Vengeance do me a huge favor and type up the Lemon Gem cupcake recipe for me? If I remember correctly, it's on page sixty-something...?

I want to make them to bring to my boyfriend's office's picnic-y potluck shindig, but all my cookbooks are at home :o( Help a sister out!

P.S. I don't need the icing recipe that goes along with the cupcakes, as I'm planning on topping them with sliced strawberries instead of icing. Unless anyone else has a better idea(s) for yummy colorful springy toppings...

Thanks in advance!

"Vegan Planet" by Robin Robertson

Does anyone else own this cookbook?

I HATE this book! I have tried so many recipies in here and only ONE has come out any good (root veggie chili)! I keep saying that I won't go back to it, but yesterday my roomate and I were in the mood for french toast and tried a recipe in here. it was terrible. I don't think its my own incompetence as a cook, because I have made zillions of things from other recipes and they usually come out fine. I'm beginning to contemplate throwing this book in a pot of boiling water and seeing if THAT at least tastes good...

anyone else have problems with this book?
bicycle, i want to ride my bike

Lost the best brownie recipe ever =(

I was looking for that brownie recipe that was posted here a few weeks ago - I looked in the memories but it wasn't there. =(

The girl who posted it went to vegan cooking school. The recipe included: spelt flour, cocoa powder, oil, vanilla, and other stuff obviously.

If anyone book marked it, please help?


Tempeh & Quince Fry

I just whipped this up this evening. It turned out really well, for a fly-by recipe.

You'll need:
large fry pan
olive oil
1 quince (fruit), cubed
1 packet flax tempeh (or any flavor you like), cubed
about 1/4 container cherry tomatoes
5 or 6 sliced white mushrooms
marsala cooking wine

Saute the quince and flax in the olive oil until quince gets soft and tempeh browns. Add cherry tomatoes until they begin to flatten and wilt. Add mushrooms until browned. Add enough marsala wine to infuse flavor. That's it! You don't even need garlic (I put some in, it didn't really taste great). Some sweet onions would probably taste yummy! I also bet any green leaf would taste nice, especially spinach.

I ate this with flax and bulgur pilaf, but it would be great by itself, or with any other side "starch".

(no subject)

how would you make miso-herbed tofu? i'm thinking if i marinate tofu overnight in a light miso broth and then bake it just a bit that will work

this restaurant in nyc makes pizza topped with miso-herbed tofu and it tastes very similar to mozzarella cheese