A couple of years ago, mookitten provided this glorious Chickpea Wellington recipe to vegancooking. I'd love to make it for Thanksgiving tomorrow, but have just noticed the need for 2 tbsp dry sherry - somehow, this bit entirely escaped me when I was looking before. Now, in the comments, it's noted that red wine made a good substitute. I have no wine. I'm wondering if a vinegar would work - I have apple cider vinegar, red wine vinegar, and white wine vinegar; I had been thinking that the red wine vinegar might work, but am in a flap.
To be honest, I'm simply panicking because it's the first time I've had extended family over to eat since I went vegan - I know that the US contingent enjoyed my cooking, but I'm irrationally scared of screwing up and the UK contingent assuming that vegan food is revolting on the basis of it. Stupid, I know, but what's happening nonetheless. Any advice gratefully received.
[EDIT]: Instead of 2 tbsp broth + 2 tbsp sherry, I used 3 tbsp broth + 1 tbsp white wine vinegar. And it was a hit - a very palpable hit! The aunts and uncle could not stop saying that the meal was gorgeous, and that the loaf was wonderful ("Oh, I would never have believed it!" "Isn't this lovely? It's really lovely."). So, thank you, mookitten and weizenwind - you've kickstarted a whole new holiday tradition for us.
Has anyone ever attempted to make their own vegan marshmallows on here? I got curious whilst looking at all the fudge recipes I have that require marshmellows and just wondered if there was a recipe online for vegan marshmallows. I found this recipe and was just wondering if anyone had a similar one or a good experiance in trying to make their own marshmallows? I'm going to try this out tomorrow, and hopefully it works out. I miss eating s'mores and fudge!
I have been signed up to make sweet potatoes at my family's Thanksgiving this year, and I totally dropped the ball by not ordering vegan marshmallows. Now I am being warned that these are going to be terrible sweet potatoes sans marshmallows. I have vegan marshmallow fluff, but I fear it won't work properly. Does anyone have a good, omni-safe recipe lacking marshmallows? Or does anyone know of any kind of normal marshmallows that happen to be vegan, or do they all contain gelatin?
OK, I've just got a loan of an ice cream maker from a friend and I've looked through the archives and found some amazing recipes, but I have a question about recipes using commercial 'vegan' ingredients. My local supermarket sells boxes of soy custard which are quite reasonably priced (cheaper by quantity than tofu, certainly!) and I'd like to know if anyone has any recipes for using these as an ice cream base. I would think it'd be a lot easier than the boiling and blending that usually goes on with milks and tofu and the like (I have no decent blender) as it's already a good texture, but I'm not really experienced at making ice creams and am not sure where to start. Suggestions appreciated, successful recipes greatly appreciated!
(NB I'm in the UK, so I don't know how similar this soy custard is to US brands)
I honestly apologize if this has been recently discussed what with all the Thanksgiving entries going on...but when I try to click on the memories or the main community page for this comm. my computer freezes and I can't access them. So if this HAS been asked in the past feel free to direct me to that post since I can't access it.
This is my first year cooking Tofurkey by myself, my mother attempted it last year and it came out really dry. So I am asking for some tips from you lovely people who have probably dealt with it before. How do you cook yours? What do you baste it with? A ton of websites I've read use sesame oil and apricot jam but unfortunately I don't have that in my house and can't get to a store today or tomorrow. :-/
I just want to make sure this comes out ok since I'm bringing a plate of my own food over to my aunt and uncles, they aren't cooking anything vegan so I'm on my own tomorrow. Thanks for any help!
not the healthiest recipe in the world, but its soooo good. old family recipe, veganized just for you :)
1 loaf of bread (any vegan bread, white is best for this recipe) 1 and 1/2 packages of gimme lean sausage 1 large onion, chopped and sauteed in 1/2 cup of earth balance (its 1/4 of the tub, or 1 stick depending on what you buy) 1 or 2 small cans of mushrooms (optional, if used sautee with onions) 1 tablespoon of sage 2 teaspoons of poultry spice unsweetened soy milk
break slices of bread (the whole loaf) up into bite sized pieces and place in a large bowl
cook gimme lean sausage throughly and drain any grease
add sausage to bread and mix well
add sauteed onions and mushrooms (if desired) and mix well
add spices, mix well
slowly add soy milk and mix with hands until mixture becomes sloppy - the consistency should be a little bit mushier than bread dough
add a touch more of the spices if desired (occasionally i'll add a dash of parsley and tarragon)
*if you can, prepare all of this the night before and let it sit in the fridge overnight, covered with foil or plastic wrap - it makes it more flavorful. if not, its still delicious the same day :)
when ready to cook, transfer ingredients to an oven safe dish, and bake covered, at 350 degrees for no more than an hour. everything is kind of already cooked, it really just needs to warm up and kind of meld together, if its cooked too long, it'll dry out, so do at least a half hour, no more than an hour, depending on the consistency you want it to be. :)