August 16th, 2006

tofu pasta balls & sauce

Tofu pasta balls, half-homemade sauce, and spagetti.

Balls:
1 pkg tofu
1/2 C (or more) bread crumbs
1 tbsp oil (might be able to omit this)
fresh onion, diced
parsley
basil

Coating:
wheat flour
bread crumbs
(mix together a little at a time)

1. Combine first set of ingredients. I'd suggest using firm tofu. I used silken because that's what I had in the house and the balls didn't always keep shape. I used a wire wisk to blend things together and mash up the tofu. Herbs & onion are up to you. I used a whole med. sized onion.
2. Form balls and try to keep the onion pieces from sticking out.
3. Roll in the coating.
4. Fry in oil or cook on a cookie try sprayed with cooking spray. I tried to fry mine and it worked alright but my mom said I could have also cooked them in the oven.

Sauce:
1 can diced tomatoes (can size depends on how much you want to make)
fresh onion, diced
pepper, diced
parsley
basic
oregano
water chesnuts, quartered (or whole if you want)

you can also add:
squash, zuchinni, mushrooms, eggplant

1. Cook in a pot or in a slow cooker and stir.

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ener-g egg replacer, baking, total problems and failures

i'm a little new to vegan baking so every attempt is an experiment-- a failed experiment.

my boyfriend, he says, "don't worry, there's this egg replacer stuff you can use instead of eggs. it's real easy."

i use it correctly, doing exactly what the instructions say, and every single time i try to bake something with it it turns into a complete disaster where my end product is a soup of ingredients, with no cohesion, no rising, and generally no good characteristics.

it's frustrating.

so what the hell? is it just the egg replacer sucks? or am i moron? or what? i finally got pecan pie to work by bastardizing a recipe i found on vegweb and failed at three times, after i added SIX TABLESPOONS of powder and only 8 tbsp of water. the brownies i just tried to make are a soupy grainy mess. admittedly, i did try to convert a recipe. this is probably part of the problem.

i've read through the memories on brownies and found recipes to try and i've read through memories on substitutions, but a lot of them are subs i tried that didn't work. mainly, Ener-G egg replacer [the devil of all goods]. i can't figure out how to replace while still having cohesion and rising. i'm tired of spending all my money trying to bake one damn pie or something because i have to try it a zillion times.

so i need you people to commiserate with me, sympathize, and tell me please god why my stuff is turning into a disgusting soup of sugar, flour, and egg replacer powder.

also, do you want my completely awesome totally bastardized but still delicious, edible, and non-soupy pecan pie recipe? because i will post that if you're interested.

vegan pecan pie that will succeed and wow your family and your pals

okay i don't know if it will wow your family, but it will wow my boyfriend, at least. non-vegans say it tastes like traditional pecan pie.

adapted from this recipe on vegweb.

Equipment
9" pie pan
your oven
spatula

Filling Ingredients
1 cup pecan-halves
2/3 cup sugar
1/2 teaspoon salt
1 1/2 cup corn syrup [light or dark]
3 tablespoons melted buttery sticks
6 tablespoons Ener-G egg replacer powder
8 tablespoons warm water

Pie Crust
you can make your own out of your favorite recipe, or you can purchase a premade pie crust in the store. many are vegan. graham cracker crust is especially delicious.

Mixing Instructions
1. Mix 6 tablespoons Ener-G egg replacer powder with 8 tablespoons warm water. (I found this is the perfect balance, otherwise pies will be too hard or too soupy)
2. Melt 3 tablespoons of butterysticks and mix with egg-replacer mixture.
3. Add the rest of the ingredients in whatever order you choose

Bake for 50 minutes at 375 degrees Farenheit.


This recipe also works well with miniature pie crusts. You may want to add more pecan-halves. I felt like I could have used more nuts in my pie.
Tags:

Grilling Tofu Without a Grill

This is my first time posting in here, but I spent quite a bit of time browsing around the recipes and seeing what everyone else is cooking up. This summer I've fallen in love with grilled tofu. In about a week I'm moving back to school into an apartment with no real easy way to have a grill. Does anyone know of any way to simulate grilled tofu. This may be a stupid question, but I'm in the dark. Thanks.

Juice question

Hi all. I just got a new juicer and I'm trying to use what I have left in my fridge before I go away again. I have an avacado, zucchini, cherry tomatoes, a lime, and a plum. Can I make any sort of juice that tastes remotely good out of any or all or some of these ingredients? Thanks. Oh yeah, and does anyone know a great (online or otherwise) resource for juicing recipes?