Okay, I used to be longandlean_146 but I am changing that back to strictly for my weight loss mission. Just wanted to reintroduce myself...my names Alana and I am a vegan. ;)
And so there’s some food relevance here...
I need your culinary connoisseur suggestions. We are running low on spices! Yipes! I’m sure it’s every foodie/vegans nightmare, right? So I no longer live in the town where I had bought my most favorite organic spices and am now browsing websites. Any ideas? Any chain stores in California that you know of? I don’t even have PEPPER!!!
i am looking for WHERE you find your organic spices :) what stores you know of or where you may order them. i live on the central coast in san luis obispo.
I want to adapt this spoon-cornbread recipe, and it all looks pretty simple except for the yogurt. What do I use in its place? Soy yogurt seems like a bad idea, since I'm pretty sure it is in the recipe for moisture. So, treat it like sour cream? Use Tofutti?
Please offer ideas!
Here is the original recipe:
1 1/2 c. cornmeal 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1/8 - 1/4 tsp. cayenne pepper 2 c. corn kernels, drained 1 c. plain yogurt 1/2 c. water 1/4 c. vegetable oil 1/2 c. onion, chopped 2 cloves garlic, minced 2 eggs, beaten 1 c. Cheddar cheese, grated
Mix together the dry ingredients. In a separate large bowl, combine the remaining ingredients; then stir in the dry mixture. When moistened throughout, spoon into a well-greased 10 1/2-inch iron skillet. Bake at 350* F. for 45 minutes. This recipe makes eight big, moist flavorful wedges -- almost like spoon bread.
I am making chili and the recipe calls for "curry paste." I don't have that. I have so many spices and such that I don't want to spend money one yet another thing when I can spend my money on the fresh ingredients. I do have curry powder, several kinds actually. How can i substitute curry powder for curry paste? Is it even possible to do so?
hey all. i was wondering if any of you had any "sugar-free" recipes for cookies and muffins. any flavor will do. list whatever you've had successes with. i'm open to anything. i need to expand my horizons.
maple, agave, stevia are all fair game. i was also going to pick up a bag of date sugar and experiment with that. (i've never been a fan of brown rice syrup, but if you have a recipe where the flavor doesn't come through too much, lay it on me.)