August 17th, 2006

Cooking with carrot pulp

So I had some leftover carrot/apple pulp and wanted to try to make something with it. I used this recipe:

CARROT PULP BREAD
2/3 cup of vegetable oil
3/4 cup of honey - I used maple syrup
2 eggs - I used ener-g egg replacer
1-1 /2 cups of carrot pulp
1-1 /2 cups of whole wheat flour
1 teaspoon of cinnamon
1 teaspoon of baking soda
1 teaspoon of sea salt (optional)


Mix the oil and honey together as well as you can, then add the eggs and mix again. Stir in the carrot pulp. Now add the remaining ingredients and mix well ... pour the resulting concoction into a greased loaf pan (measuring approximately 8-1/2" X 4-1/2" X 2-5/8") ... and bake in a pre-heated 350°F oven for 60 to 65 minutes.

-I greased the pan with vegan margarine, which I suspect was one problem - but the whole thing burnt. Was it just because of the margarine or did I do something else wrong? The inside tasted like it was cooking nicely and would have turned out great, had the outsides not burnt. Should I attempt this recipe again at another time w/o the margarine grease?

I'm currently trying this recipe but as a bread, not cookies.

CARROT PULP COOKIES
3/4 cup of (carrot/avacado/lime/)juice mixture - original recipe calls for water
1 cup of carrot pulp
2/3 cup of vegetable oil
2/3 cup of honey - again, I used maple syrup
1 egg - again, egg replacer
2 cups of whole wheat flour
2 teaspoons of baking powder
1/ 2 teaspoon of sea salt (optional) - normal salt

Add the juice mixture to the carrot pulp in a small saucepan and cook over a very low heat for 10 minutes, stirring often to keep the pulp from scorching. Meanwhile, beat the oil and honey together in a bowl, then beat in the egg. Stir in the cooked carrot pulp, the flour, the baking powder, and—if you wish-the sea salt.

I greased the pan with OIL this time, and it still burnt. If it makes a difference, I'm using a glass bread-pan and it's the first time I cooked anything in my oven. Advices?

Bean Soup

So My Grandmom has always made some awesome bean soup but it always involved taking the leftovers from a ham dinner and the ham hock. So I decided to make a varation on this, so that I could eat it. Also I wanted to make it more of a stew, ya know, nice and hardy. SO I started experimentingCollapse )

It turned out soo good, and yeah even though the rocess is long, it makes a huge pot full which you can freeze in individual serving sizes. and its relavtively cheap for the amount you get. Which is good for poorcollege kids like me.

Yeast Free Diet

My doctor has put me on this diet that I have to do for a month. I cannot have fruit (sugar), starches, grains, margarine or other hydrogenated oils (I will be using coconut oil should I find something to cook), vinegar (no soy sauce) or mushrooms. What the hell am I supposed to eat?

Recommended foods are avocados, green peppers, onions, tomatos, zucchini, spinach, lentils and black beans or other dried beans.

I'm going to starve! Help me find a months worth of recipes please! I appreciate the help :)

Help with modifying a recipe

Hey gang! I was hoping someone could make some suggestions as to how I could modify this faux cheese recipe from La Dolce Vegan?

Cheryl's Faux Cheese (Kramer 2005: 292).

3/4 cup cashews
1/4 red capsicum, roughly chopped
1 tsp salt
1 tsp onion powder
1/2 tsp oil
1 tbsp lemon juice
1 cup water
4 tsp powdered agar agar (or 1/4 cup flakes)


I made it following the recipe last week, and I love it! I want to make it again ASAP, however I don't have any more cashews or capsicum (red bell pepper). So any ideas as to what I could substitute? I have some savoury yeast here, silken tofu, various beans and pulses (mung beans, lentils, etc). Please help me! If I don't have another faux cheese toasted sammich soon, I will surely die!
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