I checked the memories but can't find quite exactly what I'm looking for, which is:
Any kind of sweet/dessert recipe that uses hazelnuts or hazelnut extract, particularly to impart a VERY hazlenutty flavor and bonus points for something creamy and velvety and melt in your mouth-ey. I had hazelnut silk creamer in my coffee this morning and it brought back the memory of a particular dessert or cookie that i used to have when i was younger that had a really powerful hazlenut tasting cream in it. Can't remember what the food was but I remember that taste and texture... and damn it was good.
I'm also looking for a website that is good for baking supplies with gourmet or hard-to find ingredients (any prices), or baking supplies/ingredients that are moderately priced. I'm talking extracts, specialty stuff, bakeware, utensils etc. What are your favorite places for delicious/practical baking treats and gear online?
Hey everyone, I'm attempting my first ever homemade seitan using the ppk's recipe. Now that its simmering, I'm at a bit of a loss as what I should do next. I have some portabellas, and a lot of leftover tomato paste. Some broccoli and snow peas, peppers and onions, etc.
The recipe index was also a bit overwhelming, but does anyone have an idea or two to use up the mushrooms, tomato paste and the seitan?
I'm also a little worried about it, it smells very strongly of soy sauce. And it seems darker in color than I would have thought. So I used some water in the simmering broth in addition to the soy and veg broth.
Also! My mom gave me a fondue pot for christmas. Any good recipes, especially ones that omnivores would enjoy? I was thinking something chocolate would be great for everyone, but was hoping to come up with a delicious one to use with veggies and breads.
I bought a Donvier ice cream maker today for $5 (!) at a thrift store - it's basically in perfect condition and I've been wanting one forever, so I'm very excited.
I've looked through some of the vegan ice cream/soy cream recipes in the memories, and while I might try some of the coconut milk ones (my boyfriend is a coconut fiend) I was wondering if anyone has tried making a frozen yogurt-style vegan dessert? With soy yogurt as the base? Dairy frozen yogurts usually just consist of a few cups of yogurt, sweetners, fruit/flavorings, and that's it. I just wonder if the consistency of soy yogurt would come out the same, or would be too icy?
Thoughts or tips (or better yet, recipes!) would be appreciated!
This is my recipe for barbecue tempeh - tried it for the first time tonight and it was great! I adjusted the seasonings slightly here to reflect the modifications I plan to try next time. Hope you enjoy it as much as we did. I wish I had a photo to share - we're still waiting for the camera we rainchecked to be back in stock.
bbq sauce: 2 large garlic cloves, pressed 1 tsp chili powder 1 tsp ground coriander 1 tsp ground cumin 1/8 tsp cayenne 2 tbsp Braggs Liquid Aminos 1 tbsp stevia powder (or replace with 3 tbsp brown sugar if preferred) 4 tbsp cider vinegar 1 tbsp prepared mustard 1 6 oz can tomato paste 1 cup water
Saute the onions until they begin to soften. Add peppers and tempeh and continue sauteing until the peppers brighten and the tempeh browns. Mix sauce ingredients and add to tempeh mixture. Simmer for 10 minutes. Serve on whole wheat buns or on top of rice. Makes 4 sandwiches or 2-3 servings over rice.
Okay, I tried making black bean soup using dried beans. I left them in a pot of water for about 8 1/2 hours. I put them into the crock pot this morning (along with the other soup ingredients) and left it for about 12 hours. The beans are soft, but certainly not soft enough that I would eat them.
My questions: Did I not soak them long enough? I soaked them in a covered enamel pot and they had plenty of water covering them. Did I cook them too long in the crock pot? Are beans not suitable for crock pot cooking?
I got the recipe for the Satay from Vegweb and just tweeked it a little.
Satay one bunch of fresh spinach, cut into ribbons enough frozen peas as you like 1 lb portabella mushrooms, diced into bite-sized pieces crunchy peanut butter 2-3 tablespoons 1 can of diced no-salt added tomatoes or fresh equivalent. 1 medium sized onion, minced 1 clove garlic, minced veg/olive oil not too strong
Put oil in a wok or large frying pan and when hot add the onion and garlic, saute until browning slightly. Add the mushrooms and cook until they brown. Add the tomato and peanutbutter and cook until smooth. Add the spinach and the peas. Cook this, not too hot until all the spinach has wilted, and the peas have softened, about 5-10 minutes. Meanwhile, cook the quinoa as follows.
Toasted Quinoa comes from Runner's World (second yummy quinoa recipe from there).
1 cup quinoa 1 onion, minced 2 cloves garlic, minced some olive oil to saute, along with other kinds of nut oils 1 cups water and maybe 1/4-1/2 cup later if it sticks 1 bay leaf 1 tsp ground ginger 1 tsp ground cinnamon
Saute onions and garlic in olive oil until the garlic begins to brown. Add quinoa and a bit more nut oil (I used walnut and hazelnut). Reduce to medium heat and toast, stirring constantly until the quinoa turns brown (about 10 minutes). Add water and spices and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes (add water if needed). Remove bay leaf before serving.
I've just recieved an invite for a "curry bowl extravaganza" in which everyone is to bring an interesting vegetable to make curry. What's the most interesting vegetable you've added to curry that was surprisingly delicious? I'm pretty sure I could bring spices and such as well. Failing that, what is a conventional standby that is likely to be forgotten? I really don't have much experience with curry so I'd appreciate any suggestions. Thanks!