i was at a family gathering yesterday and had a delicious desert. someone told me the recipe and, to my delight, found it was possible to veganise it. it can easily be halved - this was for a family function so there was *lots*!
no-name grape dessert
4 pounds grapes 8 oz. vegan cream cheese (they said a "block" of cream cheese so i'm assuming 8 ounces) 4 oz. vegan sour cream 1/2 c. vegan sugar (kind closest to conventional "white") 1 c. vegan brown sugar pecans (enough to sprinkle liberally over the top)
mix together cream cheese, sour cream and "white" sugar; toss with grapes. put this in a big bowl. top with brown sugar followed by pecans.
is it okay to eat tofu raw?? see, i had miso soup leftover from take out sushi last night. i also got this cold japanese tofu, it just looked raw and i added that to the miso soup. i wanted more tofu so i added several small pieces of silken tofu, straight from the container which was in the fridge. i heated up the soup for a couple minutes in the microwave. i figured it was allright to eat raw, since it is just soybean... but now that i think about it maybe it wasn't. i feel fine (a little bloated but it's probably all the sodium) but i'm worried i may feel sick if it was not safe to eat. can you guys offer some opinions on this situation? is it safe to eat raw?
(btw i did a search and there were no posts on this matter).
after seeing people inquiring about making homemade ice cream on yahoo, i had to veganize the recipe!here it is, great to do with kids on a summer day! (i'm dying to try it with hemp milk, i think it would be delish)
easy vegan ice cream 1 tsp sugar (i left this out, i figured the soymilk was sweetened enough) 1/2 c soymilk 1/4 tsp vanilla 6 tsp rock salt (i used 1/3 c of potassium sorbate, our water softner..it worked!) ice
-fill up a pint size ziploc bag with the sugar/soymilk/vanilla. fill up a gallon sized bag halfway with ice and the rocksalt. put the smaller bag in the larger back and shake for about 5 minutes. yummy vegan soft serve ice cream!!
stuffed portabella mushroom caps 1 green squash, diced 1 yellow , diced 1 can progresso italian seasoned diced tomatoes (or use 2-3 tomatoes chopped up with some oregano, parsley, etc.) 2 1/2 (i think?) cups of morningstar burger crumbles 1/2 vidalia onion, diced 1/2 red pepper, diced 4-6 portabella mushroom caps
simmer all ingredients on medium-low heat in a saucepan for roughly 20 minutes. grilled the caps and stuff to your liking. =)