Does anyone know if the term for nutritional yeast in German is Ernährungshefe? Babelfish spat it out at me, but I don't really know if it's literal and none of my dictionaries have it. I want to make some of the macaroni and cheese from a previous post, and the commissary here on base doesn't seem to have nutritional yeast.
Hello...LJ has always been a favorite of mine because of little communities like this one! How exciting...vegan friends and lots of food!! I'll submit a good recipe I came up with the other day...it's yummy...promise.
Tazi's Cherry Kamakazis
1/2C "butter" at room temp ( I found this is sort of a lot) 1 "egg" (I use a tapioca/psyillium husk substitute. For the water in the sub. use coffee instead) 1t vanilla ext 1/2t almond ext 2 and a half T carob 1C flour (white and wheat mix is good) 1/2t baking soda 1/2t salt 1C choco chops(optional) frozen cherries Almonds or other nut of choice
Preheat to 375 F
Cream the butter and the sugar until throroughly creamed. Beat the "egg", vanilla and almond till well beaten. Mix together the dry ingredients (flour, nuts, salt etc.) in seperate bowl. Mix dry and wet together, do not include cherries just yet!! (this dough is awesome and safe to eat raw!!) Spoon onto baking sheet about 2 inches apart..if you feel you don't want one big cookie. On top of each lump of dough press two cherries in. If you have a little dough left over put it on top of the cherries. They got the name kamakazis because the cherries like to stroll off the cookies sometimes. Bake it for 7 to 10 minutes. The cookies are dark so it's hard to tell when they're done..I suggest that you just stick with around 10 minutes at the most. Check after 7 or 8 minutes to prevent any catastraphes. If the cherries slide off...just put em back on. The cookies will be a little gooey because of the cherry juice, but they are delicious. I do not recommend stacking them on top of eachother until thoroughly cooled. They stick together.
That's it...enjoy, they're good, but a little heavy. Two at a time will be enough.
Okay, oh geez... I bought SIX avocados to make grilled avocado sammiches for my pa and myself tonight, not even bothering to check the ripeness. It's just so beyond me that fruits and veggies I want may not be ripe. I just can't comprehend that.
Is there ANY WAY to get these avocados even slight mushy and mashable by tonight? I was planning on mashing some of them in a bowl, slicing some, and pairing it with different mushrooms, onions, etc and grilling it up like grilled cheese.
I feel really stupid, so any tips at all would be fantastic.
i made eggplant parm the other day and it was so delicious. the cheese was inspired by this pizza place called Lane Splitter in Berkeley that has the best vegan pizza. but i mostly made up the cheese recipe based on what i thought might be in it. the recipe and another photo are behind the cut. i'm not really a measurer so the amounts are approximate.