October 28th, 2007

New and delicious-looking vegan cookbook!

I thought this might be of some interest to people on the community, especially the UK-based ones.

Yesterday, the annual Anarchist Bookfair was held in East London. While there, I discovered that Active Distribution were launching a new cookbook, "Another Dinner Is Possible". It is a 200+ page ring-bound volume which is about 2/3 vegan recipes and 1/3 other related and interesting topics, with essays on vegan parenting, the consumer culture, the changes in eating habits caused by industrialisation, eating disorders and some fabulously useful tips of finding and cooking 'wild' food, growing your own veg, eating seasonally and cooking for large numbers of people. It includes recipes to brew your own beer, wine or cider, or to pickle and preserve fruits and veg. It also has a wonderful-looking baking section (a good test of the vegan cookbook, IMHO).

It's by Mike & Isy (also the illustrator of cute little feminist/diary comic/zine "Morgenmuffel", and a handbook on women's self-defence) from Anarchist Teapot, a group who do cooking for large events (G8 Summit, Climate camp, etc etc). They can be contacted via the Eco-Action website, while their publishers, Active Distribution, can be contacted here.

I got the book on discount for £8 - special ABF price - but it's normally £10. Oh, and it's done to UK measurements and standards, but it does include some conversions.

I'm so excited, I can't wait to give it a test run...

EDIT: Although it says £10 on the book, if you're buying it from the Active Distribution webstie within the UK, it's only £9.
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early plans for a german christmas dinner

guys, help me out! I need a convincing vegan version of german roulade. See link here:
http://en.wikipedia.org/wiki/Rouladen
The kind filled with bacon, onion and a bit of dill pickle would be ideal. I promised my boyfriend to make it for him for christmas because I know he misses the food from his childhood in Germany.
I was thinking of seitan, but I've had seitan with the slight stringy and tough-ish chewiness of slow roasted beef. And I've never had a truly convincing vegan bacon. :( I also need help finding a convincing vegan beef broth. any ideas on this?

The traditional sides would be potato dumplings and red cabbage. The cabbage is already vegan, but I am not sure about the potato dumplings. There's a particular kind I want to make but i haven't been able to find the recipe I want. My boyfriend's family made some for us when I visited them in Germany. They were large dumplings, the size of your fist, and slightly greenish in color. apparently, the are called green dumplings for green potato dumplings. the naturally turn that color somehow...oxidation? I dunno... and the texture is super dense and chewy. Kinda like a super chewy mochi. I asked what they put in there to make them so chewy, but apparently, it was just potato. perhaps it's a particular kind of potato?

I know there's a poster on here called weizenwind who would post german recipes now and then, so if you're around, please help me out!

I'd also like a recipe for zweibelkuchen (onion cake), but that's not christmas related...

Thanks a bunches!

Pumpkin-spice chocolate-chip cookies

Tis the season (in North America, anyway), and these are very tasty.

1-1/2 cups granulated sugar
3 Tbsp. molasses
3/4 cup margarine
1 tsp. vanilla
1/2 cup cooked pumpkin, pureed (canned is fine, if it's just pumpkin)
2-3/4 cup flour (I used one cup whole-grain spelt flour plus white pastry flour)
1/4 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. powdered ginger
1/8 tsp. nutmeg
1-1/2 cup chocolate chips
1/2 cup chopped walnuts or pecans if you want

Preheat oven to 375. Stir together sugar and molasses until well combined. Cream in the margarine until fluffy, then add the vanilla and pumpkin. Sift together flour(s), salt, baking powder, and spices, then add to the sugar mixture. When halfway combined, add the chips and nuts, if using. Drop large spoonfuls onto a cookie sheet and bake 10-12 minutes until soft but dry to the touch and just starting to brown on top. They will be pretty dark, but you'll notice a different shade of brown as they cook. Transfer promptly to a cooling rack. Makes...as many cookies as you get out of a Toll House recipe :)

You don't taste the pumpkin, but it does good things to the texture--no need for any further egg replacer, and it cuts down on the fat, also.