February 4th, 2007

Let's Play Tag!

Hello, my friends - it's that time again: Time to remind you all that tagging your posts means that everyone in the community is able to find your recipes, suggestions, calls for tips and techniques, etc.  The tags on the right-hand side of the page are, in effect, our community archiving (the older stuff is hoarded at the Recipe Index & FAQ); they act like a cross-reference index system.

When you post to this community, you'll see that you have the option of editing and tagging your entry.  Clicking on 'edit this entry's tags' immediately after posting, or on the tag icon by your post, takes you to the tag menu.  Use the scroll bar to choose the appropriate tag(s), remembering that the more tags you use, the more easily others can find your entry; multiple tags can be chosen by holding down the control key as you click the options.  Then click on 'Save', et voila! your entry is tagged. 

If you haven't tagged your entry, and later find that it's been tagged in a way you think is inappropriate, feel free to make the appropriate changes.  Remember to search carefully through the tags - sometimes it can take a couple of passes through to find the tag(s) most appropriate for your entry; if you really can't find a tag that describes your post, simply enter an appropriate description in the text box (next to the 'Save' button).
[EDIT]: I am reminded that mods/maintainers are the people to prod about incorrect tags.  Apologies for misleading you.[/EDIT]

You can find out more about tagging by clicking on the tags attached to this entry, or by looking at LJ's how-to pages. 
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dairy-free creamer

I attend a culinary school and for a final project in a nutrition course I have been assigned to make DAIRY FREE ice cream by altering a recipe given to me by the instructor. I thought "hey- easy enough..." boy was I wrong. The main problem I have come across is that many of the HEAVY CREAM recipe subsitutes use coconut cream which would dramatically alter the flavor of the vanilla ice cream. So far I have silken tofu puree pound for pound for the cream and 1/3 cup oil 2/3 cup soy/rice/almond milk.

I found one that said to puree raw cashews with water...but that was in a comment and I couldn't find it online, does anybody have a book/article/etc. that uses that formula?
((**http://www.nealhendrickson.com/mcdougall/2004nl/040800purecipes.htm**))

Or better yet, does anybody have another heavy cream substitute?

I would just use soy cream, but teach said that wasn't allowed. Gah. Darn "rules and regulations."

PS- i did read the FAQ/memories that's where i found the cashew one...but without a source i cannot use it! ;)


ETA::: source of cashew cream replacer, but still, more would be good :)

Marshmallow substitutes?

So lately I've taken a really long break from the kitchen and I haven't baked anything in a really long time. I decided I want to try my hand at some vegan rice krispie treats for the first time. There's a few marshmallow substitutes on veganessentials.com, and I don't know which one to use. I'm trying to decide between the "Vanilla Vegan Marshmallows by Sweet and Sara" and the "Ricemellow 'Marshmallow' Creme". I was leaning towards the latter, but I'm afraid it won't solidify as much after baking.

Any recommendations would be great!

Vegan Unbleached and Whole Wheat Flour bagels



These are the most delicious wheat bagles ever and the sesame seeds just stay put with water during baking.  They are not 100% WW but they are half and half and mighty good. They are the bomb with a slice of tomatoe, a slice of avocado and a little squirt of mustard.  I brought some of these on our last canoe trip with cantalope  on the side and I was the envy of the hot dog eaters. This batch was made fresh tonight and this is the first time I put sesame seeds on top. OMG I will be making more!!!!

I bought the sesames for homemade hummus with sundried tomatoes.