September 2nd, 2006

annatto as food coloring?

have any of you ever used annatto as food coloring? i have a little bag of the seeds ready to go, but i don't know what proportion of oil to seeds is the right ratio.

i tried to make red velvet cupcakes the other night and the texture and color were great, but i could definitely taste the bitterness of the food coloring. (i'm thinking it's red #3 that has the bitter flavor) and the recipe called for 1-2 tablespoons of coloring. i'll just replace the missing liquid with extra chocolate extract or something

also, do any of you know the flavor that the seeds give off? the sites i've visited say it has a slight flavor, but they don't explain it. i hope it'd go well with chocolate. :-)

::Edit:: i just found this http://www.kurma.net/faq/ask53.html
"Flavour: slightly sweet and peppery.
...fry the seeds in oil for a few minutes (best done in a covered pan as the hot seeds jump), then discard the seeds and use the oil. Try using one teaspoon of seeds to 4 tablespoons of oil. Annatto seeds should be kept out of light in an airtight container."

but still, if any of you have had experience with it, i'd love to hear it.

Potatoes 'n' Greens Soup (“Caldo verde”)

Potatoes 'n' Greens Soup (“Caldo verde”)

This is the “national soup” of Portugal and also extremely popular in Brazil. The name means “Green Broth”.

It’s basically just potatoes and chopped greens (“couve” in Portuguese).

This is extremely simple to make, and sounds like it would be nothing special, but somehow it winds up being a great “comfort food”.
Try it – you’ll like it.

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* (Caution: Traditional versions of Caldo Verde are apt to include non-veggie ingredients - Ask before you eat.) *

- x-posted -

Every Vegan loves Peanut Butter! (cookies)

Best Vegan Peanut Butter cookies that I've ever had...

1/2 cup All natural (preferably organic) peanut butter
1/2 cup vegan margerine
1/2 cup vegan sugar
1/2 cup vegan brown sugar
2 teaspoons Baking soda
1 tablespoon vanilla
1 cup flour

preheat oven to 375

Mix margerine, and peanut butter, add sugars and mix, then add vanilla.

In seperate bowl mix flour and baking soda.

Mix dry ingredints with wet.

Makes about 24 cookies if you do it right.

Use a fork to flatten them before cooking and make the cross hatch look.

10 muinets ish.

Enjoy!

Substitute for Agar?

Is there a common kitchen thing that might be a suitable sub for agar? I REALLY want to make the No-Bake Black Bottom-Peanut Butter Silk Pie from VwaV after seeing someone's drool-worthy picture of it over in veganfoodpics. But I couldn't find any agar at Whole Foods tonight! Do I have to wait until tomorrow when I can go check out another natural food store, or is there any hope for an easy replacement tonight? 

Alternatively, is anyone familiar enough with that recipe to know whether you can just leave it out? It's 3 tablespoons, which seems like enough that it's probably important...Help!

Thanks!
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