So growing up in a Sicilian family my dad would make meat-based cotolette. Truth be told I loved it, esp. the day after on white bread and a bit of mayo tucked into my lunchbox. Today I was making lunch (day off!!!) with the TV on Food Network and ta-da Mario was talking about an eggplant cotolette. I found the recipe on the site however I am not sure how to veganize things like 'large eggs' in this recipe. Can anyone help me out?
3 large purple eggplants
3 large eggs
1 bunch Italian parsley, chopped
1 cup bread crumbs
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
4 ounces grated cacviocavallo cheese, for garnish
Pepperoncini, fennel fronds and orange wedges for garnish
Also I am making cocoa-mochie...I need to make a syrup from water and sugar...I only have raw sugar...will this melt down?
Preheat oven to 400 degrees.
2 cups flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
1 cup soy milk
5 tbsp canola or vegetable oil
1 cup blueberries
*Vanilla extract and cinnamon aren't incredibly necessary,
though I love the flavor they give.
Sift flour into medium size bowl. Add sugar, baking soda, baking powder, and cinnamon. Pour in vanilla, soy milk, and oil. Combine. In a separate bowl, mash the banana. Fold the banana and blueberries into the batter. Pour the mixture into a greased tin. Bake for twenty minutes. Makes nine muffins.
1)In order to make this recipe healthier, I'd like to replace the oil with unsweetened applesauce. Have any of you tried this? I'm making these for Thanksgiving and have to impress!
2) Is the lemon zest very important? I've never used it in corn bread before.
Corn Bread Muffins
Makes 12 muffins
1 cup flour
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sugar
1/2 cup corn or vegetable oil
3/4 cup soymilk
2 tablespoons soy yogurt
1 teaspoon vanilla
1/4 teaspoon finely grated lemon zest
Preheat oven to 400.In a large bowl, sift together dry ingredients (flour through sugar). In a seperate bowl, wisk together wet ingredients (oil through vanilla). Fold wet into dry, halfway through mixing add lemon zest and distribute well.Spray muffin tins w/ non stick cooking spray. Fill each tin 2/3 full. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Serve warm.
I haven't purchased a vegan "bacon" substitute in a long time because every product I've tried tastes absolutely nothing like the salty, greasy, crispy flavor in my memory bank. It's been about 13 years since I last ate pieces of dead pig on nutrient-free white bread (courtesy of my grandma). That sandwich came up in conversation the other day and now I have a slight craving. Normally realistic fake meats gross me out, but I'm willing to try a good vegan "bacon" if someone can give me a recipe for making it from scratch or a pre-made product that fits the bill.
Thank you kindly.
a variation on a theme, since i was all ready to make mini pizzas and then realized i didn't have any sauce.
it's a bizarre combination, but i thought it was pretty great, and a nice little autumn meal.
- an english muffin/roll of sorts
- enough mashed butternut squash to cover both sides of english muffin
- salsa! (i used apple salsa, which is divine, but it really doesn't matter.)
- soy cheese (i used FYH montery jack)
toast english muffin, slab on some butternut squash, salsa, and some soy cheese. stick in the oven at 425º for a few minutes/until cheese begins to melt. i was lazy and just stuck it in the microwave for a minute, but the cheese melt better in the over.
enjoy! and buy apple salsa if you can find some, its so so so good.