November 26th, 2006

Gelatin Companies

I want to make marshmallows that taste good.
Problem is I only know of 2 gelatin companies...

1. Eme's - Actually I cant use cause its not vegan and wasnt truthfull
2. Lieber's - Which made yucky marshmallows since there was added sugar AND something that made it sour. (did I just get a bad batch?)

Any other vegan gelatin companies out there (unflavoured, unsweetened)?
(pref online since it be very hard to drive to someones local store across the world)

P.S. I heard of KoJel but I cant find that anywhere.. so back to the drawing board
  • eamajyn

Naturally Sweetened Pumpkin Pie

Have Ready:
1 pie crust, pre-baked
Or make your own crust and bake with the filling.
This one was made with spelt flour (for wheat allergy).

Pie Filling:
1 10.5 oz package silken tofu (extra firm for density)
1 1/2 cups unsweetened cooked pumpkin (canned or pureed)
1/2 cup agave syrup (or maple syrup)
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Preheat oven to 350°. Crumble tofu and place in food processor or blender. Add remaining ingredients and process the mixture until it is completely smooth and creamy. Pour the blended mixture into crust. Smooth out top. Bake on oven center rack for 45 minutes. Cool before cutting.

*Recipe originally from Vegan Vittles by Joanne Stepaniak, adapted to be free of wheat free and low in sugar.

Note: Agave Nectar has been shown to have a low glycemic index, lower than that of maple syrup. I use this safely for Hypoglycemia (low blood sugar). Agave has low glucose and is mostly fructose. It has been shown to be suitable to Type II Diabetics (high blood sugar not requiring insulin), but it depends on the severity of the Diabeties, and the Glycemic Index of the brand of Agave.

savory stuffing

i know thanksgiving is over but i've been too busy until now to share with you the recipe for this wonderful stufing my mother made me for the holiday. normally i'm not a stuffing-kinda gal but it was so delicious that i had to post the recipe. she found it in the latest issue of the humane society's magazine.

Collapse )

Using Cold Dry Ingredients In Baking

Hello Vegans

I have been struck down with the dreaded Indian Meal Moths. Pray
you never see these buggers... they are both disgusting and impossible to get
rid of.

So... I also got Vegan Cupcakes Take Over the World.

SO I Want to BAKE!

I had to throw out all my flour/sugar and dry baking goods, and can't store any
outside the fridge.

I have practically NO fridge room. But alot of freezer room.

If I bought flour sugar baking powder baking soda etc. And stored it in the
freezer. Would cold/frozen dry ingredients still work out to produce beautiful and delicious cupcakes?

Please say yes because I don't think I can live another day without them.

Bundt cake

I received a castle bundt cake pan. I got to thinking that would be a fun dessert for a small family early holiday with parents and brother for my boyfriend and my brother's fiance before they both go to their own homes for Christmas. Having never made a bundt cake (or any cake besides that in a square pan) I was wondering if anyone has a recipe that would probably turn out in a crazy pan such as this. Any tips on how to not ruin the cake getting it out of the pan? Decorating tips?

Thanks in advance!