I'm not vegan so I apologize if this is a doh! question, but...
I'm going to a potluck dinner Sunday and one girl there is vegan so I was planning on making vegan cupcakes so she wouldn't feel left out.
I found a recipe and it calls for Newman-O's , now, in case I can't find them, the comments said Oreos could be used since they're vegan.
Juuuuuuust in case I want to check the ingredients when I head to the store tomorrow. However, last time I had to cook vegan-friendly food was about about three years ago so I don't exactly remember what ingredients to look out for when making stuff like this (like whey, etc.)
Can anyone tell me what I should look out for in the Oreos? I'd hate to accidently mess up her food :/
Also, would anyone know how much the flavor is altered if I use vanilla soy milk rather than plain soy milk?
(problem solved, I guess almond meal = ground almonds.. doi! :P thanks)
making zucchini bread, recipe calls for almond meal, I don't have it. I *could* maybe track some down, but is there something else I could use/skip it and add more of another ingredient? here's the whole recipe
preheat oven to 350
in large bowl combine
1 C. white spelt flour
1/2 C. almond meal
1/2 t. sea salt
2 t. baking powder
1 1/2 t. ground cinnamon
1/4 t. ground allspice
1/4 t. ground cardamom
1/8 t. black pepper
1 1/2 t. energ egg replacer
1/2 C. unrefined sugar
1/4 C soymilk
1/3 C canola oil
1 T molasses
1 T agave nectar
1 t apple cider vinegar
1 t pure vanilla extract
1 1/2 C zucchini, grated
1/2 C walnuts, chopped
It's that time of year again, the glorious and magical time when pumpkin reigns supreme. Pumpkin pie, pumpkin beer, pumpkin bread, etc, until you're sick of it until next year.
As the season is yet early and I've not yet lost my taste for the things, I decided to have a go at pumpkin soup. The results were, in my humble opinion, quite delicious. So! I've combined some of my favourite things into soup form. To wit: pumpkins, sweet potatoes, and curry.
+ 1 nice, large sweet potato
+ 1/2 a large sweet onion
+ 1 Bell pepper (I chose an orange one)
+ 1 Tbsp Earth Balance margarine, or similar
+ 2 Tbsp AP flour
+ 1 Tbsp Curry powder
+ 2 Cups Vegetable stock (I prefer using bouillion cubes)
+ 15 fl. oz. can of Pumpkin
+ 1/2 Cup Milk alternative (I went with plain soy)
+ 3 Tbsp Maple syrup
+ Braggs' liquid aminos, salt, pepper to taste
Wash the potato and coat lightly in oil. Set in a preheated 425*F oven to bake. Check it after 50 minutes, and continue cooking until it is just fork tender.
While this is going on, put a rough chop on your onion and pepper. Saute these in a little olive oil until the onion is nice and caramelized. I prefer my peppers to not be cooked as much, so I add it in a bit after the onion. Set these aside. Do not pick at them while you're cooking the rest. Really, don't.
In a pot, melt the margarine over medium heat. Add the flour a bit at a time, stirring; this is a roux. When it comes together, it should have a thin plaster-like consistency. Let it brown a little (this adds flavour), and add in the curry powder and let that go for a few seconds. At this point I added two cups water and brought it to a light boil, then added my stock cube and whisked--if you're using a prepared stock, just go straight in and bring it all to a simmer. It will thicken a little due to the roux.
Add the pumpkin, milk and maple syrup to this, and stir to combine. If it's a bit thick, go with more milk. Add salt, pepper, and Braggs' to taste. Stir in the onions and bell pepper.
If you timed it right, the potato will be done at this point. Cut into large-bite-sized bits, pulling the skin away, and add to the pot.
A little savoury, a little sweet, a little creamy, a little chunky--it's a nice combination. This makes 3-4 portions and could be easily scaled up.