January 31st, 2007


Non-alfredo creamy pasta sauce question

I'm thinking of making a pasta dish tonight, but I thought I would first ask for some input from everyone here.

I want some sort of creamy sauce, but it doesn't really have to be thick. Not necessarily an alfredo, but just something on the creamy/thin side. I'm thinking of starting with a simple roux of earth balance, flour and soy milk. Adding more soy milk and things like like parsley, garlic, or other seasonings.

Any ideas? Any input would be great! Thanks!!

quinoa brain wave

i haven't posted in a long time... but as i was eating my quinoa fried rice, i had a brain wave.

for sushi die-hards, one can use red quinoa to resemble roe for sushi roll topping! 

i've made vegan sushi with brown short grain rice and quinoa for a pot-luck in the fall last year and it was a success - i highly recommend it!  the ratio of rice:quinoa was 2:1, season with the usual fixings, and wrap with veggies in seaweed sheets!  don't forget to let the rice cool before adding the vinegar. 

my favourite sushi roll fillings (all julienned):
grilled zuchinni, baked taro and/or sweet potato
marinated shiitake/pearl mushroom (plus grilled zuchinni is good too)
avocado, cucumber, carrots
lettuce and tomato
grilled marinated ginger tofu with shiitake/pearl mushroom
steamed asparagus

i hope some of you get to try it!
devilish suitor

Question about veganizing Ras Gulla

I've looked around the net and asked some friends but so far, no luck, so I was hoping one of y'all might could point me in the right direction. I'd like to make Ras Gulla for an upcoming event but in it's "original form" it's dairy based,calling for paneer in some recipes and full fat milk and evaporated milk in others. The goal is to make these soft, "cheesey" balls to put in syrup. I've tried some variants today (various non dairy milks and thickeners) but so far all I can get is a nice mush... Any suggestions?

Sourdough: potion or poison?

Quite a while back (I don't remember when, honestly, so definitely more than a year ago) I bought a package of Goldrush sourdough starter. I finally decided to try it, so I've been carefully following the directions.

It smells sour, but gross--not yeasty at all. Does this mean that the starter was too old, and my "mother sponge" is actually just rotting flour and water? Or will it magically smell/taste better when I bake it into bread?

Should I scrap this and start over (suggestions...?), or am I on track here?

and blueberry wins!

I chose to bake blueberry muffins, after i had not lemons for lemon poppyseed, apples for apple or even RAISINS for carrot-raisin. (what kind of baker am i!)

I tried to do this recipe called "Nathan's blueberry breakfast cupcakes" or something from So Now You're a Vegetarian but i only had HALF the needed soy sour cream. What a bust. So i went back to an oldie, an Adaptation of Barefoot Contessa's Blueberry coffee cake muffins that taste delicious every time and required the amount of sour cream on hand.

And here it is, in case you've got a meeting or something.

(Makes 16 muffins)
12 tablespoons (1 1/2 sticks) margarine (EB)
1 1/2 cups sugar
3 egg replacer--- I used 3/4 cup applesauce
1 1/2 teaspoons pure vanilla extract (this is what makes it yummy)
8 ounces (about 1 cup) soy sour cream
1/4 cup soy milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
However many blueberries you want, I use the frozen kind (make sure you rinse them off in a strainer-type thing so the whole batter doesn't turn violet)

Preheat the oven to 350 degrees. Grease a muffin pan (or use liners).
Cream the butter and sugar until light and fluffy, about 3 minutes. Slowly add egg replacer then add the vanilla, sour cream, and soymilk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. DO NOT OVERMIX OR YOUR MUFFINS WILL BE TOUGH. Fold in the blueberries with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just over the top (i use an old ice cream scoop), and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Lima Bean and Spinach Satay

This was just thrown together from what I have. After spending nearly $200 the past 2 times at the grocery store I've been trying to use up what I've actually bought instead of constantly buying new things...

4-5 tiny white onions
1-2 cloves garlic
olive oil to sautee
1 can green lima beans, drained and rinced
1 bag baby spinach
1/2 bag frozen pineapple wedges
1 can no salt added diced tomatoes
2 spoonfuls of natural crunchy peanut butter
3 spoonfuls of Thai chili sauce (the sweetened kind) - use to taste
a bit of ginger powder, or ground ginger - to taste
a bit of black pepper - to taste
soy sauce to taste
about 1/4-1/2 cup water

Sautee onions, garlic, and beans in the olive oil for about 3-5 minutes. Add tomatoes and about 1/2 the water, soy sauce, and peanut butter and simmer. Add pineapple after about 3-5 minutes. Simmer until pineapple is soft and beans are fully warmed and a little mushy. Add chili sauce and spices and simmer another 5 minutes or so. Add spinach and the rest of the water. Simmer until spinach is wilted and flavors mix.

Eat plain or over your choice of grain.