May 26th, 2006

Portabella Steak Burger Recipe (Along with a Vegan BBQ Plan)

x-posted to cheap vegan

I posted this back in september of 05 and I figure it has even more relevance now that it's beginning to get warm again (especially if you live in the northeast). This is basically a really cheap, comfort food cook-out plan for vegans. I live with a primarily meat eating brother who likes to grill a lot, so i have to come up with my alternatives to join him. I'd stay away from the soy meats only because they are so expensive (I love the Gardenburder ribs, but I just can't afford them...good vegan burgers are even pushing it if you really want to pig out) and I think some vegans have waaaay too much soy in their diet (there are a lot of other beans!). So here's low soy, high protein, really filling, tasty summer BBQ meal. 



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neopets: strawberry

Triberry Glazed Cheesecake

This recipe is a mixture of a bunch of different recipes, and some definitely "happy accidents" (as my elementary school art teacher calls them) occured. But in the end, it turned out delicious!


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The texture is great, and it tastes very cheesecake-y (from what I remember real cheesecake tastes like). I hope you enjoy!
funny or something, AD_ann

thrown together lemon cream pasta

I just put together a pretty decent pasta dish out of stuff around the house. Thought I'd post it and share.

3-4 cups cooked rotini pasta
1 cup plain soy yogurt
3 Tbsp lemon juice
1 tsp garlic powder
1 cup frozen chopped spinach
1 1/2 cups Cheezy Sauce from Collapse )

The cheese sauce I used was a few days old and had kind of solidified in the refrigerator, so the addition of the other ingredients was inspired as a way to thin it back out. While the pasta is boiling, whisk other ingredients together over low heat until the sauce achieves a creamy consistency. Pour over cooked pasta, stir together and serve. Add salt and pepper to taste.
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Tofu Lasagne Topping Question

I've had a look at the memories, recipes and googled.. but no joy, so I'm hoping someone can help.

I'm thinking of making a spinach and tofu lasagne, (or possibly a soymince and  tofu lasagne) and I'm planning to use firm sliken tofu in place of the white sauce I'd use in a non-vegan recipe - so the top layer would be sliken tofu... probably with some vegan parmesan flakey things for a bit of extra oomph.

So.... when baking tofu like this,  does it tend to go nice and brown on top?  Or will it go rubbery and horrid, and therefore I'd be better off making the top layer tomatoey? 

Thanks very much :D