September 20th, 2006

Question about vegan seafood?

Hey everyone! I came across this website www.vegecyber.com (and others like it before), and I was wondering if anyone has tried this kind of stuff before? I was really interested in the fake crab meat (for crab rangoon, yum!) and I wanna know how this stuff cooks up. Is it easy? A disaster? Does it taste like garbage? And is it worth the insane shipping costs? And finally, is stuff like this easy to find in Asian markets? Cause if it is, then I think I'll just do some hunting in the local Asian markets. Thanks for any feedback!

Vegan Sherbet Punch

I want to make some sort of lemon-lime punch for my Halloween party next month.

My Problem: The only good punch I've ever had has has sherbet in it.

My Question: Doesn't most sherbet have dairy in it? Would a lemon sorbet be a good substitute?

I just remember the punch having this wonderfully creamy, slushy-ish texture.

Anyone have any suggestions? A good punch recipe, maybe?
  • Current Mood: hopeful

Yet another "cheeze" sauce

So I walked home in the rain and was cold and wanted comfort food.

I didn't have the ingredients for a lot of the mac n' cheese sauces in the memories (ie. pimentos, cashews), so I just got a basic  gist of what they used and winged it. And by gum, my concoction is so damned good, I needed to share it. It doesn't completely taste like cheese sauce (which I had at my grandma's on sunday - I'm not vegan all the time - good way to compare at least!), but think I like it just as well. It is certainly less heavy tasting.

All these measurements are approximate since I pretty much made it up as I went along.
1 C soy milk
1 Tbsp tahini
2 ripe medium-sized tomatoes, quartered
1/2 tsp of each: nutmeg, basil, white pepper
2 tsp of each: mustard powder and garlic
1 Tbsp dried parsley
5 Tbsp nutritional yeast
1 Tbsp corn starch

Put ingredients in blender. Blend until a fairly smooth, liquid consistency is reached. Put in microwaveable bowl. Heat in one minute intervals, stirring after each with a whisk, for about 4 minutes total or until thick. Put on cooked pasta of choice. I'm also thinking it would be good on veggies, like maybe asparagus or broccoli.

I decided wanted a bit more of a "buttery" flavour, so I put a dollop of margarine on my pasta before I added the sauce.

chick (tvp chunks) n' rice

after my house-hubby and I discovered tvp chunks at our local healthfoods store we both knew what was next...."chicken"soup!  I came home from work to a huge and wonderful pot of savory yumminess! It tasted exactly how mom used to make it! 



I am not sure of the measurements but here is a list of ingredients.