October 30th, 2006

Creamy Baked Artichoke Dip

This dip is quick & easy. It's great for potlucks & last minute parties. I like this dip on the spicy side, so adjust the seasonings to your taste. Serve this dip with your favorite crackers or toasted bread.

1 container non-hydrogenated Tofutti Better Than Cream Cheese
1 cup Veganaise or other vegan mayo
24 oz. marinated artichoke hearts, drained and roughly chopped
2 garlic cloves, minced
1/4 cup nutritional yeast + more for topping
1 tbsp lemon juice

Adjust to your taste.
2 tbsp chili powder
1 tbsp oregano
1 tbsp thyme
2 tsp fresh ground black pepper
1 tsp cumin seed
1 tsp cayenne pepper
1/2 tsp sea salt

9 x 12 baking pan

Preheat the oven to 350º F. Mix all ingredients together in a large bowl. When combined, do a taste test and adjust your spices. Evenly spread dip in a 9 x 12 baking pan and sprinkle the top with nutritional yeast and thyme. Bake for 25 - 30 minutes or until the top begins to turn golden brown and look crispy around the edges. Let cool for 10 minutes before serving.

x-posted to Dial V for Vegan

Cake Question?

So I'm making a cardamon spice cake this thursday as a present for my friend at my b-day party (one of 3 or 4 cakes i'm gonna do). I'm going to use the white cake from the recipe for White cake with lemon filling and lemon butter frosting from the recipe index, infuse a mixture of soymilk and coconut milk with cardamon cloves and cinnamon (possibly fresh ginger as well, what do others think?), and half brown sugar for the white sugar, and I'm thinking about experimenting a bit. The cake calls for egg replacer (which i plan on mixing with a few tablespoons of the infused milk in place of the water normally used) and I was considering also adding in a small amount of vinegar and baking soda as well.
I always want my vegan cakes lighter but still rich and I really wonder if doubling on the levening agents might not help (i.e using part wacky cake idea of vinegar and baking soda, and ener-g). Many non vegan cakes call for both buttermilk and eggs so I was thinking along those lines. Adding some but not alot of vinegar to help activate the baking soda. Probably a teaspoon or two. Is this a horrible idea? I will probably try but really don't want to ruin this cake, haha!
I have a tentitve recipe typed up, and can post it if it would help clarify my idea.

(Edited somewhat for clarification purposes)

thanksgiving 2006 ideas for those who like to start things early

So i am well aware that thanksgiving is 23 days away, but i am still curious as to what meals and dishes people are looking forward to or excited to try. True it is a bit early and halloween is tomorrow but i figured i would start this topic early for those of you who like to prepare 23 or + days ahead...jk. Actually this early post are for those who live in remote areas such as my self who have to order a majority of their vegan supplies. Also has any one tried the tofurky turkey? Not the replica lunch meat but thanks giving turkey. I am not to impressed with a majority of their products but maybe they might have a redeeming quality with this one? If it makes you want to throw up as much as actuall turkey then what else would you recommend?
Wynken & Sabine
  • wynken

(no subject)

We are having our vegan thanksgivng next weekend. Originally i was going to make my first green bean casserole but i wonder if it is even necessary? You tell me- is something missing?

choice of setian or tofurky roast
creamy/herbed white potatoes/ gravy
mashed sweet potatoes
carrot raisin salad
cranberry sauce
pickles/ olives
banana bread

For drinks:
soy nog (if i can find it)
sparkling cider
apple cider

Pumpkin pie and/or pumpkin chocolate chip brownies

  • bree019

Road's End ChReese products?

Hello all! Happy Halloween (almost).

Since being diagnosed with a dairy allergy 3 years ago, I've had cravings for cheese that have been seemingly unbearable at times. Thanks to Tofutti, I've found the perfect substitutes for sliced cheddar, cream cheese and sour cream (all amazing), but I've yet to find the perfect mac 'n cheese substitute.

Today, while surfing in this community, I found a brand called Road's End Organic that makes vegan chReese products. I called my local Wild Oats and they carry 4 varieties of their boxed macaroni and chReese.

Has anyone had this brand? Did you love/hate it? Which variety (shells and chReese, 123z and chReese, etc.) did you love/hate?

Any help is appreciated! TIA! ;D

Apple cinnamon muffins, pumpkin question and oven thermometer recommendation.

I'm on a muffin kick. The store-bought varieties are too sweet for my taste, and I really want a healthy start to my on-the-go mornings. A few days ago, I asked about freezing batter, and a consensus was reached that it's better to freeze the baked muffin and reheat it.

I made my first batch of muffins the other day, and I'm very please with how they came out. I veganized this recipe and tweaked it a little. Namely, I left out the oil, which was a lucky accident. The muffins were just fine without it, and I'm just fine without the added fat. Also, I made them into apple cinnamon muffins, while the original called for unspecified dry fruit. You could probably use an egg replacement besides Ener-G, but I have a whole big box of it. So here's my version:

Collapse )

My omni, meat-and-potatoes parents and 16 year old brother came to visit that afternoon and ate two apiece. They're quite good. Tomorrow, I'm going to bake a batch of vgnwtch's version of banana muffins. I would also like to make some pumpkin muffins, as they're currently in season. However, all of the recipes in the database are for canned pumpkin. Does anyone have any tips for baking with fresh pumpkin? And more importantly, will I be able to cut through it with my kitchen knife?

Oh, and I want to say that buying a separate oven thermometer is a very worthwhile investment. I recently purchased one for just a few dollars, and I've discovered that my oven runs hot by 50-75 degrees! Buy an oven thermometer!