December 27th, 2006

Looking for gluten free vegan treats

I like to make my friends cookies for the holidays. I leave for Los Angeles late tomorrow night and will be bringing the Chocolate Mint Holiday Balls from the Native Foods cookbook for most everyone. One of my friends is allergic to gluten. I didn't find this out last year until like a week after I gave him a bag full of vegan treats that all contained gluten. The Mint Balls not only have flour, but also vital gluten flour for the egg replacer - so he definetly could not eat those.

I am looking for a recipe for something gluten free that is sweet, easy to make and won't require me having to mash together a bunch of dates or buy strange ingredients that I won't likely use again. So if anyone has anything that fit my criteria and they could post it, I would greatly appreciate it! :)

Of course, if I didn't give him cookies he wouldn't know what he is missing, but I kind of like this guy and he was also one of my inspirations in going vegan so I'd feel better if I had something for him.

Thanks

*~Mimi*~

Questions - Chreese, Aura Pro and Field Roast

Okay, as far as the veganism thing goes, I think I'm a pretty big sinner compared to most of the people on here. I frequently cheat when I dine out, but am somewhat strict at home. My biggest failing seems to be cheese. Being Italian, the holidays are the worst time to avoid cheese (with all the antipasto platters and lasagna) and so I'm feeling especially guilty right about now. I am a vegetarian (trying hard to be vegan) strictly for ethical/animal rights reasons (although the health benefits are also great) so I am determined to make a much more serious attempt at complete veganism in 2007.

With that in mind, I have questions on a few products and, hopefully, with your combined experience, you guys can give me your opinions.

First off, how is Field Roast compared to Tofurkey? I've had Tofurkey the last two Thanksgivings and liked it quite a bit. When I was a vegetarian I ate Quorn Roast at Thanksgiving, but had to give it up because it contains egg. Who prefers the Field Roast to Tofurkey? Or are they comparable? My local Mrs. Greens and Nature's Way both carry Tofurkey. If I want Field Roast, I think I have to send for it. Therefore, it really has to be much better to justify the extra expense.

Second, Aura Pro...I realize that in order to purchase this I have to buy it in bulk (8 lb. minimum) direct from the manufacturer. That's not really a problem for me. According to the website 8 lbs would run me about $68 (plus s&h). What I want to know is, how is it? On the website, it looks outrageously authentic. Pluswhich, they offer crabmeat, chicken, pork and beef flavors. I know that it's on the menu on some restaurants in the St. Louis area. Has anyone tried it? Better yet, has anyone cooked with it? If so, is it hard to work with?

And last...Chreese. I noticed that someone on veganfoodpics said they love Chreese brand Mac and Cheese Mix. Has anyone tried their packets of mix that you can whip up to replace cheddar and mozzarella cheese? How does one prepare it? Is it tasty? Easy to make?

Any responses are appreciated. Ta.

Pierogi Ruskie

Adapted from Sundays at Moosewood's Mushroom Piroshke p.426
(my changes are in bold)

Dough
1 package dry yeast
1t agave
1c lukewarm water
3c unbleached flour
1/3c vegetble oil
1t salt

Filling
1c onions
4 garlic cloves
olive oil
2c fresh mushrooms
so much
dillweed
black pepper
1 block tofu
5-6 golden potatoes

Topping
Tofutti Sour Cream
margarine


Dissolve the yeast in the honey & water; set aside for 10 minutes or so.
Combine 2c flour, salt, oil & yeast mixture. Stir for 100 strokes & let sit for
30 minutes or until bubbles form. (or giant bubble of piergi doom, in my
case.) Add remaining flour and knead for 10 minutes. Place dough in
lightly oiled bowl, cover with damp cloth and ignore for at least one hour.

While you're ignoring it, make filling: boil potatoes, steam a block of tofu,
and sautee onions & garlic in oil & pepper. Add mushrroms & dill. When
the tofu is steamed, crumble it over the mushrooms and onions, tofu
scramble-style. When the potatoes are cooked, mash them.

To assemble pierogi, preheat the oven to 375F. Punch the dough and
divide it into 8 pieces. Flatten each piece and roll it into a 6x6 square & fill
it with filling. (no, really? ;) ) Pinch the edges together, &c. Bake for 30 minutes.
Serve with sour cream & margarine.

.

You can also use this dough recipe to make sweet pierogi (pierogi jagodowy).
To do that, fill the pierogi with fresh blueberries & top with sugar or (vegan)
creme fraiche. (If you know where I can get vegan creme fraiche or how to
make it, let me know!)

chunks of energy

I'm sure many of you have seen these at your local natural food store. If you haven't, you can check them out here. Prior to being a vegan, I used to LOVE the honey vanilla almond flavor. I'm trying to make a vegan version but I can't find any recipes and all I have are the list of ingredients. The only thing I really need to replace is honey. Would agave nectar work? Also, if anyone has ANY idea how I should put this together, i will be eternally grateful.

ingredientsCollapse )