January 28th, 2007

  • amproof

Peanut Butter Carob Parfait

I just came up with this. It's tasty and sugarfree.


Smooth peanut butter
carob powder
coconut flakes

Heat the peanut butter and milk in a saucepan, stirring until combined. The amount is up to you, just pour in a little milk at a time until you hit a thick pudding consistency. Add carob to your liking. Mix in coconut flakes, again, to your liking.

In a tall, thin glass, alternate a layer of sliced banana with a dollop of pudding. Top it off with a piece of banana and sprinkle carob and coconut over it. Add a few walnuts if you wish.

If there is any pudding left, place it in the freezer to make ice cream.

The parfait can be served hot or chilled.

low-carb vegan

Hullo there,

Normally i try to eat a very small number of carbs at dinner... but i am finding it difficult to do that and still be satisfied from my meal ( getting bored with tofu/ tvp, etc, plus i dont want to eat too much of it)

Does anyone have any hearty dinner recipes that are low carb vegan? Or, advice on how you don't overdo carbs beng vegan?


Gluten-free no-bake fudge

Checked the memories and couldn't find what I was looking for :)

I'm making a cake for someone with celiac. His wife is making the actual cake, but they came to me to make an icing. What they're looking for is a fudgy-type icing. If anyone is familiar with bumpy cake, that's what they want. Even a no bake fudge would be appropriate! So do any of you have a gluten-free no-bake fudge recipe? Google sucks. Thanks!

Swedish Pea Soup

This is a recipe roughly translated from one of my Farmor(grandmother)'s Swedish cookbooks. It uses a special kind of Swedish pea, but it may work with another kind? It works best in a crockpot on low all day, but I'd assume that you could make it on the stove.

Swedish Pea Soup (Ärt Soppa)
2.5 cups Swedish peas
1 Tbsp salt
1/2 gallon water

1 small yellow onion, diced
2 carrots, chopped or cut into rounds
2-3 whole cloves
1 whole ginger root, peeled
1 tsp marjoram or thyme
1/2 tsp salt
5 cups water or broth

Soak 2.5 cups Swedish peas in 1/2 gallon water and 1 Tbsp salt 6-12 hours, or overnight. Drain.

Combine all ingredients in crockpot and simmer on low all day until vegetables are tender.
If cooking on the stove, cook onions until translucent in large pot. Add diced carrots, peas, and water or broth. Add cloves, ginger root, spices, and salt. Bring to a boil, then reduce heat, cover and simmer until done. (About one hour.)
Remember to remove the cloves and ginger before you eat!
Enjoy with a dollop of Swedish mustard on the side of your bowl!

x-posted to veganfoodpics
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