July 6th, 2007

lucy closeup

Strawberry muffins

Based loosely on How it all Vegan's "Anything Goes" muffins, I
made these strawberry muffins. I thought I had burnt them (they look
burnt, yes?) until I tasted them. They're totally fine! Still, I'd take
them out earlier next time...

2 cups whole wheat pastry flour
1/2 tsp salt
3 tsp baking powder
1/3 cup agave nectar
2 eggs' worth of Ener-g
1/4 cup applesauce/oil (I used just a bit of olive oil and the rest
3/4 cup vanilla soymilk with 1 tsp apple cider vinegar added
1 1/2 cups diced fresh strawberries mixed up with with a squeeze of
fresh lemon juice and the zest of one lemon
1 mashed ripe banana
turbinado sugar (to sprinkle on top)

preheat oven to 350. in a large bowl, stir together flour, salt, and
baking powder. add agave nectar, "eggs", sour soymilk, and fruit. stir
until just mixed. sprinkle turbinado sugar on top so they look purty
(unless you over cook them, in which case they'll be purty and brown).
put into (12) lightly oiled muffin tins and bake for.....25-35

these are mine at about 32 minutes:

*SHRUG* they taste really good, though.

Massaman curry; masaman curry; masamam curry PASTE?

I'm planning on making a Massaman curry dish tonite, and the one thing I'd like to buy pre-made is the paste.  I know that some brands have fish sauce and some don't, so i'll be checking.  Just wondered if any of you have a favorite brand of curry paste (massaman or otherwise) that you like?  usually when i make curry its halfassed with pre-done curry powder dumped by the truckload into coconut milky tofu and veggies.  i'd like this to be a little bit....better than that.  haha.
soybean dreams


I've been making a lot of risottos lately, there's something about that creaminess that just brings me back every time. They're so comforting, to eat with the mouthful after mouthful of not thinking just spooning, but also to make. There's a lot of stirring, yes, but it's methodical and I find the fact I don't have to balance component parts to be ready together quite relaxing! I know half of these have things to go with them but that's completely optional.


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Help with Seitan

I tried making seitan for the first time today and it turned out very spongy. I'm fairly sure I didn't let it simmer long enough, but I didn't realize that until after I took it out and cooled it. Will it be all right if I let it cook for a while again before I use it in a recipe? Or is it ruined beyond repair?