So I was thinking about how outrageously expensive vegan jerky is.. and then I was like thinking about DIY'ing it and came up with maaaybe I could use some dried fruit and flavor it with soy sauce, liquid smoke, and maybe some sugar? Has anyone ever attempted this or could I get some tips? I'm thinking about using dried mango cause it's pretty flat and uniform but the sweetness factor could be a problem. And I'm not really sure how I'd go about the process.. marinade the dried fruit and dry it off maybe? Suggestions appreciated! :D Thanks in advance
So I dumpstered this really huge pumpkin the other day, and I have dreams of making some pumpkin chili. My plan was this: To par cook some chili in a soup pot like usual (so the ingredients are all there but undercooked) and then pile it all into the pumpkin) and bake it in the oven. My hope is that as the pumpkin baked, the flesh would pull away from the skin and I would have a giant pumpkin pot of delicious chili. Has anyone tried anything like this? Do you think it will work? Or am I running the risk of a pumpkin full of chili collapsing all over the oven? Thanks! Hannah
I bought some caraway seeds specifically for the cholent recipe from Veganomicon and it filled the apartment with that lovely smell. What else can I do with caraway? Also, it reminded my fiancé of some fantastic rye he and his family loved.
I have a package of veg brats, 4 to a package. But we're a family of four (including a teen boy and an almost teen), and while I'd personally be satisfied with a brat (plus fixin's), I know the rest of the family will not agree that four brats divided between four family members a meal makes. I'm thinking instead of slicing them up into something -- a hearty soup or stew of some kind? Casserole? A skillet dish?
How would YOU stretch your brats?
[Edited 11/9/07: Wow, here's a huge and grateful thank you to all who responded!! So many excellent ideas -- with many of the suggested items already in my pantry stores (taters/cabbage/kraut/onions/peppers/beans/zucchini) -- how handy! I have so many good leads now I'm anxious to roll up my sleeves (and I'm sure my perpetually starving family will be thanking you too)....]
I've been having way too much fun baking. I hope you guys enjoy these as much as I did.
3 t minced garlic 1 cup bell pepper 2 med plum tomatoes 1 cups chopped mushrooms 1/2 cup chopped red onion
1 carton extra-firm silken Mori-Nu tofu (drained) 1/4 cup plain soymilk 1 1/2 T arrowroot powder 3 T nutritional yeast 1 t rosemary (minced if fresh, crushed if dry) 1 t lemon juice 1 t tahini 1/4 t turmeric 1/2 t black pepper 1/2 t salt
Preheat the oven to 375 F.
Briefly sauté the veggies and put to the side.
Using the food processor, mix the remaining ingredient until smooth and silky. Now combine the tofu and veggies and stir until well mixed. Spoon into 12 muffin cups.
Bake aprox. 30 minutes. When done, it should be golden on the top and a toothpick should come away clean. When you take them out, let them to cool for 5-10 minutes.