June 26th, 2007

Birthday cake help

I want to give my mom a recipe to make my birthday cake but it's proving difficult to find the right one.
I'm looking for a cake that
a. is strawberry flavored
b. is very low in fat
c. doesn't use white/refined flours
d. doesn't use refined sugars or chemical sweeteners
(& is vegan obv)

Does anyone know of any recipes that sound like this? Or good ones that I could modify to fit the criteria? My eternal gratitude for any help!

Live Kale Salad

This is this month's free recipe from Vegan World Fusion:


Live Kale Salad


30 minutes / 3-4 servings

Ingredients
1 large bunch curly kale
1/4 cup olive oil
1 large lemon - juiced
2 Tbl nama shoyu, Braggs liquid aminos or soy sauce
1 Tbl apple cider vinegar- raw and unfiltered
1 Tbl agave nectar
1 clove garlic - minced
3 stalks green onion - rough chopped
1/2 jalepeno, deseeded and minced
1/4 cup fresh herbs, minced
1 large red bell pepper, diced
1 large carrot, grated
dash cayenne powder
Celtic sea salt, to taste
Fresh ground black pepper, to taste
1/3 cup white and or black sesame seeds


DirectionsCollapse )

tofu french fries

I hope this recipe hasnt been posted before, but this is my first time trying out anything with tofu and I am so impressed!

1 lb extra firm tofu (frozen, thawed, and excess water squeezed out)

2 tablespoons any nsa seasoning that you like (I use Mrs. Dash’s garlic-combo)

6 oz canned nsa tomato sauce

pepper, to taste

garlic powder, to taste

oregano, to taste

Freeze a pound of extra firm tofu, thaw and squeeze out as much water as possible. Slice into French fry-like sticks and toss in a plastic bag (or just sprinkle) with a couple tablespoons of any kind of seasoning that you like.

Spread on a non-stick cookie sheet. (BMOS Note: You can also line a conventional cookie sheet with cooking parchment, Release foil or a Silpat. The parchment and foil should be available in your market alongside conventional foils and wraps. Silpat is a brand name for a reusable nonstick silicone coated baking mat, found in cooking stores or online.) Bake at 375° for 20-25 minutes, turning them half-way through cooking time. The outside will be almost crunchy and golden brown when done.

For a dipping sauce, mix low sodium tomato sauce, pepper, garlic powder and oregano (to taste), and warm in the microwave.

(I used ketchup instead of tomato sauce)
  • Current Mood: hungry

Three Tomato Quick Stew


Three Tomato Quick Stew

Ingredients:
1 tsp olive oil
1 small white onion, roughly chopped
1 tsp (or to taste) dry oregano
2 tsp (or to taste) smoked paprika
2 small yellow zucchini, roughly chopped
1 14.5 oz can stewed tomatoes, drained
1/8 - 1/4 cup nutritional yeast
1 15.5 oz can chick peas, drained
2 tsp vegebase seasoning
4 oil-packed sundried tomatoes, diced
1 fresh, vine-ripened tomato
1 cup frozen peas
kosher salt, to taste
fresh-cracked pepper, to taste
pinch of cinnamon, or to taste

Directions:
Heat tsp of olive oil in nonstick skillet over medium-high heat, saute onion, oregano and smoked paprika until onion is tender, toss in zucchini and let cook for a minute before throwing in stewed tomatoes, letting some of the juices render before adding nutritional yeast. When nutritional yeast has thickened the sauce, add chick peas, vegebase seasoning and sundried tomatoes, allow to cook until flavors have melded. Remove pan from heat, and add vine-ripened tomato and frozen peas, season to taste with salt, pepper and cinnamon. Enjoy!

Ratatouille sans Tomatoes?

Tonight or tomorrow I plan to try out the Golden Ratatouille recipe from Robin Robertson's Vegan Planet. My fiancé doesn't care for tomatoes and I'm pretty ambivalent. From what I can tell, tomatoes seem to be an essential ingredient in the dish. I have sun-dried tomatoes, which could be a possibility. Any suggestions for substitutions?

Complete Recipe under the CutCollapse )

Thanks,
Julie
  • Current Mood: creative
  • Current Music: "Svefn-g-englar" -Sigur Rós

Stuffed Cabbage - Help with Egg Substitute

I tried reproducing my great-grandmother's stuffed cabbage recipe with textured soy protein instead of ground pork. (Bad idea, messing with old family recipes, I know.) The problem was that I didn't realize until the last minute that the filling called for an egg, and I ended up just leaving it out. Predictably, the filling didn't stick together properly. I've no idea, though, what one should substitute in that kind of recipe.

Thanks for the help!

Original recipe under cut.Collapse )