November 14th, 2007


Okay, Okay, a lot of people don't miss and love Ramen noodles, but I did.
So I made vegan Ramen.

1/2 Spaghetti Squash
1 can Vegetable Broth
Slat/Pepper to Taste

Cut spaghetti squash in half, put cut side down in bowl of water and cover with clear plastic wrap and microwave for 15 minutes. Then Scrap out "noodles" with fork, mix with broth in sauce pan and bring to boil, adding salt and pepper.

It was dead on for Chicken Ramen!

Baked Beans

I've been on a big baked beans kick's my new recipe: (by the way I rarely use measurements unless I'm baking, so just go with what feels and tastes right)

Navy beans soaked and cooked
A few splashes of hot sauce
A few splashes of Bragg's
A couple spoonfuls of Spicy Mustard
Caramelized onions and garlic
Chopped tomato (fresh or canned w/o juice)
A little Maple Syrup
About a 1/3 cup of cane sugar
A dash or two of chili spice (I like Dean and Deluca's)

Bake at 400 degrees for about 45min and enjoy!

Firm, No-Tofu, No-Enrg, Sweet Potato Pie?

I would like to make a sweet potato pie without blending any tofu and without using any "egg replacer".  I remember my dad talking about how one year he tried to make his sweet potato pie suitable for me to eat, and he used coconut milk and left out the eggs, but thickened the pie filling with a bit of flour.  I can't get ahold of him to get the exact recipe, and I want to make it.......right now.  Theoretically, do you vegan baking experts think that this would work? Every single year I search for a pumpkin pie recipe that doesn't come out like soft custard and I'm disappointed, so I thought I might have better luck with an actually solid pie if I used sweet potatoes.  

Tips, suggestions, warnings against using coconut milk and flour instead of tofu or egg replacer?

Edited to add: 

I love how raw cheezecakes stand up and are so firm.  would cooking and then cooking a cashew or macadamia nut puree result in disaster?



Hey everyone, first post here.  I'm making candied yams for our Thanksgiving potluck and I've always seen marshmallows as an integral part of the dish.  Does anyone have any experience cooking with VeganSweets or Ricemellow creme or another sub?  Do they work exactly the same way as gelly marshmallows?  Available at Whole Foods?