August 4th, 2006

two heads

tofu tacos/burritos

I learned this recipe from my sister. I believe she invented it herself.

1 8 oz. package extra firm tofu
1 package taco seasoning
olive or other cooking oil
taco sauce
taco shells or tortillas

Cut tofu into small cubes. Heat oil in pan and add tofu and mix in taco seasoning. Cook on medium heat for about 15-20 minutes stirring occasionally. Serve with onions, tomatoes, lettuce, avocado or whatever other things you like. Put in taco shells or tortillas or just eat it by itself!

(I'm new to this community. I looked in the memories and didn't see anything similar to this. If I missed something let me know and I can delete it.)

muffin again

My two times muffin baking last evening failed, valuable lessons I learned yesterday.
-         never trust 100% to recipe found on internet
-         do not simply use baking soda and essence, too much will be bitter
-         treat soy lecithin as like it’s gold, little will shine but too much will harden the muffin :P
Actually it was an egg-muffin recipe, I planned to convert it to a vegetarian version, milk is not a problem in my dietary but egg is, so I decided to substitute it with soy lecithin after I studied a few replies from this vegan cooking entry
During my attempt few days ago, I was without milk and lecithin so I replaced with orange juice and combination of one and a half tablespoons of water with same amount of oil and a teaspoon of baking powder to substitute an egg. The muffins turned out too moist and sticky at the bottom.
Last evening armed with soy lecithin to substitute egg and real milk, I’m ready for more action, then I come to realize that I’m out of white sugar, so I used brown sugar. Real milk in action, so orange flavor must come from essence, two teaspoons; used same amount of brown sugar as like using white; shall I add some soda for it to be puffier? Why not, one teaspoon added into mixture; and finally, egg substitute – soy lecithin, I guessed one egg equal to one tablespoon of lecithin. How was it like? I think I just invented a new type of muffin – Rock Muffin, they are hard and bitter. :p
On my second attempt, soda powder skipped; still one tablespoon of lecithin; still brown sugar; same amount of milk, reduce orange essence to one half teaspoon; skipped orange zest because I’m not going to scrape another orange and have to eat it later. New muffin invented again – Tasteless Rock Muffin. :o
On studied of my successful moist cake recipe, I concluded that the milk and oil in this muffin recipe are too less. And on my errors from these attempts, lecithin are powerful binder, I’ll reduce it to one teaspoon on my next attempt, or maybe lesser. And most important of all, baking soda and essences is no toy to play with. :)
X-posted to: vegancooking; geek_chef
P/s: sorry to vegancooking members that this entry contain non-vegan issue, I’m too tried to draft a different entry. :(

Sweet Potato Pie

I'm looking for a great vegan version of sweet potato pie. I found one entry in the memories, but it wasn't really relavent. My husband and I just sold our old truck to a nice elderly gentleman, and he mentioned how much he loved sweet potato pie. I thought I'd make one to take to him since he told us to stop by and visit him whenever we like.

His reason for buying the truck was the cutest--he takes his dog everywhere with him, and he wanted a vehicle that had power windows so Blue could stick his head out of the window once they got on country roads. Adorable!

Smoked tofu recipes?

Hi veggie dudes and dudettes!

I like smoked tofu well enough, but I rarely eat it because it's too darned expensive. However, I recently saw some for a much lower price, and this got me wondering: What do you all do with smoked tofu?

(I usually just pick it up and gnaw on it. Call me fancy.)

(Memories has one recipe for Smoked Tofu a la King )

brian greene's orgasmic brain

Baked Sweet Potato and Green Pea Samosas

- 1 cup all-purpose flour
- 1/4 cup water
- 1 tablespoon and 2 teaspoons peanut (or olive) oil, plus more for brushing
- 1 small yellow onion, minced
- 1 large sweet potato (substitute with some regular potatoes if you don't like sweet potatoes)
- 1 cup frozen peas, thawed (or any other frozen veggie/s. I'd also suggest adding more than this if you really like veggies)
- 1 clove of garlic, minced
- 1/12 teaspoon curry powder
- 1/8 teaspoon cayenne or salt to taste

1. Combine flour, water, and 2 teaspoons peanut oil until well-blended. Cover and let stand for about 30 minutes.
2. Chop up the sweet potato and boil it until tender. Mash it up and set it aside.
3. Heat 1 tablespoon peanut oil in a skillet over medium heat. Add the onion and cook until soft (about 5 minutes). Add the remaining ingredients (including the mashed sweet potato) and cook until vegetables are soft (about 10 minutes). Set aside.
4. Preheat oven to 375 degrees F. Roll out dough on flour'd (haaa...) surface into a 16 inch square, 1/8 inch thick. Cut into 16 squares. Place a small amount of filling in each middle and fold one corner over to the opposite one to make a triangle shape (or squares... those are much easier to make the first time!) Seal the edges with a little bit of water on your fingers. Place on a lightly oiled baking sheet, brush with peanut oil, bake until golden brown (about 20 minutes).

From Vegan Planet by Robin Robertson
two heads

sweet potato chowder

This is another recipe that my sister invented, but I made some variations to it. I've been eating a lot of this lately.

3-5 medium to large sweet potatoes (the kind that are orange inside)
1 small can of green chiles (or 1 fresh green chile)
1 can of stewed tomatoes
1 can of kidney beans
a few cloves of garlic
a couple tablespoons of vegan butter or margarine (i like earth balance)
1 packet taco seasoning
liquid smoke and lemon pepper to taste

put a pot of water on to boil. peel the sweet potatoes and boil for 10-20 minutes or until soft. while the potatoes are boiling chop up the garlic and simmer just until it starts giving off scent in butter/margarine. blend potatoes with some of the liquid used for boiling, using more or less depending on the consistency you want. pour mixture back into pot and add all the other ingredients. mix well and continue cooking for a few minutes. the longer it sits the more the flavors will absorb.

sometimes i also use butternut squash in addition to the sweet potatoes which can be cooked the same way.

alternately, for a faster version you can used canned sweet potato that is already cokked and blended, although i've never tried this myself.

i usually serve this with blue corn cranberry muffins but i don't have that recipe on hand right now so i'll post it when i do. you can take any kind of corn muffin recipe and just use blue cornmeal instead and add cranberries. the contrasting colors of the blue and orange are really nice!