Has anyone ever attempted to make veggie cocktail weenies? I got this idea because on a box of Publix Greenwise brand veggie sausage links, there was a suggestion to half the links and cook them in BBQ sauce for appetizers or something.
Would this work? Do you think I could just make little baby links of seitan and do the same thing?
I made this wrap last night for dinner, and just finished the left overs for lunch today.
Take a bag of frozen veggies (any kind you'd like). Wrap them up in an aluminum foil packet, and add just a little bit of liquid smoke inside. Place them on the grill and cook them for about 15, 20 minutes.
Break open the foil, spread some hummus on a whole wheat tortilla (I used the roasted garlic athenos hummus that you can buy at walmart), and then load it up with the veggies.
It's totally delicious and easy.
**I also had a question.. the Boca, Morningstar, and other products including "soy cheeses" that I come across at both Walmart AND health food stores contain eggs or milk. I'm sure it's just traces of them, and I know that many "vegetarian" products aren't vegan friendly. I've read that most do contain trace amounts and that you can't protest them because if you do then the manufacturers will say "ok, there's no need for this product", in turn making them produce more animal products. But, are there any widely available cheeses or meatless-meats that don't contain that crap?
Does anyone have any recommendations for removing bitter flavor from a dish? Like if you add too much tumeric or mustard seed? I've tried sugar and a few other things, but it still maintains the bitter aftertaste. Thanks!
Ingredients: 2 small onions, one brown and one red ( chopped finely ) 1 teaspoon sweet paprika powder 2 tablespoons dark brown sugar extra virgin cold pressed olive oil ( spanish/italian/greek ) I use quite alot of olive oil, everyone has their preference, so use what you think you need...i keep pouring the oil in as i stir fry the onion/sugar and carrot. I love my olive oil taste :)
teaspoon white truffle oil ( mushroom truffle from italy ) deli's usually stock this 2 large garlic cloves (purple) not the bleached kind. 1 large carrot peeled and grated. pinch of natural salt ( again, use what you are comfortable with ) 4 to 6 slices of chargrilled capsicum 1 large mushroom, or if you are using button mushrooms, then use about 4. 4 regular tins of italian peeled whole tomatoes or 1 to 2 large cans ( this usually makes enough for 3 ) but use however much you need..
in a medium sized pot, well oil the pot and fry the onions on high at first till they are slightly brown, add the dark brown sugar, paprika and garlic and stir fry more about 2 minutes, then add carrot and mushrooms, add more oil if needed, and stir fry that till the carrot is soft and nicely cooked :) we don't want anything to be sour...the sweetness is important, specially for blending into the sauce.. lower the heat to in between medium and low, add the tin tomatoes and with a fork break the tomatoes as much as you can and add a bit of water, about half a regular can...and mix. Add the pinch of salt and the chargrilled capsicum and stir. then cover the pot and occasionally stir in the period of 2 to 3 hours ( long time i know, but worth it, trust me ).
This sauce is great on fresh home made gnocchi and also linguini and for wheat intolerant people, this also tastes nice on wheat free pasta, i have tested it :) you can also use this is a sauce over steamed veges and potato...on chilly mornings, it's beautiful :)
I am preparing a moroccan meal and I need Orange Flower Water.. I don't know where to get it, and I cannot seem to find a recipe for it.. I was wondering if anyone knows anything about this, or a suitable substitute.. I was thinking I could make orange flower water like rose water, by boiling orange zest in water and then straining it.. Any help would be appreciated.. Thanks.
I did scan the recipe index and I didn't find anything there..