After making a lovely Thanksgiving dinner for my family I have found myself with almost a whole bulb of roasted garlic for which I do not know what to do with. Do any of you have any suggestions what I could do with all this yummyness? I have a good amount of vegetable stock on hand so maybe some kind of garlic soup? Any suggestions welcome. Thanks in advance!
My mom has been baking these pumpkin loaves since I was little, but it was not until this year that I finally veganized her recipe. They were delicious!
3 cups all purpose flour 2 cups sugar (I used a little less, about 1 3/4 cups) 2 teaspoons baking soda 1 teaspoon cloves 1 teaspoon ground cinnamon 1 teaspoon groung nutmeg 1 teaspoon salt 1/2 teaspoon double acting baking powder 1 16 ounce can pumpkin (2 cups) 2/3 cup oil (I used extra virgin olive oil) Ener-G Egg Replacer to substitute 3 eggs
Preheat oven to 350 F. Grease two 9" by 5" loaf pans. In a large bowl, with a fork, mix flour with next seven ingredients. In a separate bowl, mix remaining wet ingredients. Combine wet ingredients with dry, mix until blended. Turn batter into pans. Bake about one hour or until toothpick inserted in center comes out clean. Cool in panson wire racks for 10 minutes. Remove from pans and cool completely.
At my aunt's house over Thanksgiving, I started flipping through some of her old cookbooks. I liked a lot of what I found in the 1971 New York Times Natural Foods Cookbook, but I was confused by one ingredient that was mentioned often.
Do any of you know what "tiger's milk" is?
The book isn't vegan, or even vegetarian, but a lot of the recipes in it are animal-free. I asked my mom about the "milk," and she remembered the name from the '70s but didn't remember what it meant. She guessed maybe coconut milk, but others disagreed.
I googled it, but I found only "Tiger's milk bars" and an alcoholic drink of the same name, but this cookbook states outright that it is non-alcoholic (in keeping with the trends of natural foods enthusiasts of the day).
A lot of the recipes it appears in are otherwise vegan or easily adaptable, and I'd like to try some of them.
i realize that this recipe may have been a little more helpful *before* thanksgiving, but i still wanted to share it because it is the bomb. you can make it to go with your leftovers, and it may also be an idea for the person that posted about how to use up extra roasted garlic. even my meat and potatoes, biscuits and gravy loving boyfriend wants me to make it all the time.
it is from the book "vegan vittles" by joanne stepaniak.