April 21st, 2007

Pizza Help

My mom is flying into town Monday night and I would like to make pizza for her. She's not vegan but in the past, has eaten vegan food and enjoyed it. I don't know how much vegan food she can tolerate before she starts asking "where's the meat" so I need a recipe that is tried and true omnivore approved.

For the crust I'm looking for something that is fluffy and thick. The ingredients I need to be a bit more conservative and find what really goes well taste-wise instead of throwing whatever I have.

I have the following cookbooks:
All Sara Kramer books
VwaV
Uncheese cookbook
Everyday Vegan
Planet Vegan

I'm open to recipes on forums as well. I just need something (particularly the crust recipe) that taste good. Time is not an issue especially when the end product comes out awesome.

question about stainless steel frying pans

i finally got rid of my toxic teflon pan and bought a new stainless steel pan. i heard that food won't stick if you heat the pan up first before adding cold oil.. so i tried that the other day but the food still stuck so i thought maybe i hadn't heated the pan up enough. so then today, i made sure the pan was good and hot before adding the oil.. and the oil started smoking as soon as it hit the pan (and started burning to the pan so now i have to clean it with baking soda and vinegar)! the food didn't stick though but i thought i was going to set off the smoke alarm any second. what am i doing wrong? is there a better way to keep food from not sticking?
  • Current Mood: confused

Lion's Mane Mushrooms

The SO got a growing kit for Lion's Mane mushrooms today and after the initial warm-fuzzies of getting involved in the household's food production subsided (he was so proud of himself), he realized he had no idea what to do with them. He's so cute.

From what I've heard, they taste and have a consistency similar to that of crab, which makes him happy, but myself clueless (I've never had the stuff). I've had ponderances of sushi, but don't know if that will honestly work out and don't know what else to make... Has anyone else ever worked with it before? I'd like suggestions and ideas for how to prepare it since we're apparently going to be growing a lot of it for a long time....