September 15th, 2006


faux fish cakes

Monday I made faux fish cakes with adobo sweet potatos.

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This dish was awesome (and entirely invented by me) because I am SMART! Ok, it is less smarts and more years of missing fried fishy goodness. As a local 'merlander' who was raised on fish and crab cakes this was one dish I really missed. What was creepy was our apartment smelled like fish after these were made.

looking for sugar-free diabete safe vegan treats

Hi there. I need your help lovely vegancooking community. I have a new friend that has type 1 diabetes (a cute boy actually!). We are in a club together and next week we will be having a potluck style meeting. I am known for making yummy vegan treats, so does anyone have any recipes for sweets or treats that are safe for diabetics? Your help would be greatly appreciated? I know I can just ask him what he can eat - but I'd rather surprise him.

Thanks for the help. :)


EDIT Okay so based on the several agave nectar suggestions I bought a bottle of it at the health food store today. It says right on the bottle that it is suitable for diabetics. On the back it says it has a GI of 19. Is that good? I don't know how the GI thing works (like what is high). Also - assuming that agave nectar is safe - does anyone have any recipes they can give me?

  • vgnwtch

Brilliant Borscht

This pressure cooker recipe is very slightly adapted from Lorna J Sass's Great Vegetarian Cooking Under Pressure. My husband has steadfastly refused to eat beetroot for years (due to the trauma of the boiled vegetables of his childhood, or what his mother calls, "Old-fashioned Yankee cooking"), but, after initial fear and horror, he tried the borscht - and loved it. And so, for your delight and delectation:

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For those without pressure cookers, the pressure cooker generally takes about a third of the time as the conventional stove-top recipes (about a quarter of the time if it involves beans), so this would take somewhere in the region of 30 minutes or so, or until the beetroot is tender.

viva black beans


1 head of broccoli, chopped roughly
5 cloves of garlic, minced
1 large can of black beans, drained and rinsed
2 medium, fresh-roasted green chiles (this is me being a snob about living in New Mexico; you can substitute chipotle or jalapeno or omit altogether), chopped
1 mango, medium firmness, diced
1 tomato, diced
1 tablespoon orange juice concentrate
dash of dark sesame oil, omit if using chipotle peppers
juice of one lime
some slivers of carrot
avocado, sliced (optional)


blanch and drain broccoli, set aside. on medium-high heat in a little bit of olive oil, saute garlic briefly, add drained and rinsed black beans, broccoli, green chiles, mango and tomato. cook until mango is soft, add orange juice concentrate, sesame oil and lime, remove from heat. stir in carrots. serve over rice, in a tortilla, or as a side dish. use avocado slices as garnish.